Posted on May 26th, 2009 by Scott
A couple of weeks ago we were approached by Joe Bonwich who is the Food Critic for the St. Louis Post Dispatch. He wanted to do an article about what made the Grillin Fools tick. Seemed like a great idea. Then it settled in. We were going to have to cook for someone who has eaten at the best restaurants in St. Louis, the country and possibly the world. No pressure right?
After some discussion we went with, to steal a baseball phrase, all home run balls. Nothing crazy. Nothing experimental. Nothing over the top. In fact we had to force ourselves to not overdo it. Myself, I wanted to kick everything I did up a notch to really take it to the next level. But with no time to test these changes I stepped back and stuck with the tried and true methods that I knew were always a hit.
Here is a link to the article that Mr. Bonwich wrote about the Grillin Fools.
This is the pic at the top of the article on the STLToday.com article:
That was me about to flame sear the fat steaks behind me just to the right in front of the wine glass. Here is a link to other pics taken by a legit photographer unlike the hack pics I post on this site.
In this post I will show a little more of the process that Joe could not fit into his article. See, the real estate that is comprised of the articles that compose the Post Dispatch come at a price. As for this site? We have plenty of room to fill in with pics and more of the process at a much more discounted cost. Click below to see a little bit more about that night including a photo of Joe B himself. He works very hard for hide his identity so this picture could blow the doors off that plan since it is a shot of Joe from the waist up enjoying one of our crostinis.
Read more…
15 Comments »
Filed under: Uncategorized
Posted on July 14th, 2009 by Scott
I did Chicken Fajitas/Quesadillas in the past but I decided to kick them up a bit with some beef in the form of some flank steak, some blackened peppers, and a Caribbean marinade.
This dish has a lot of components to it but once you get the process down it’s just too easy. This is also one of those very social dishes that brings everyone together so that they can make their fajita just the way they want it. Click below to see exactly how easy this is…
Read more…
2 Comments »
Filed under: Beef, Poultry
Posted on July 14th, 2009 by Scott
So I was walking through the grocery store the other day just looking for something to jump out at me and say, “buy me, take me home and grill me. I will be delicious.” I came across and entire, uncut yellow fin tuna loin. So I got a nice thick slab of that sliced off for me and started thinking about a marinade. I’d had sushi for lunch a couple days prior and was thinking Asian. A little teriyaki here, some hoisin there and I had my marinade. This is incredibly simple, easy and healthy. Click below to see just how to do it yourself…
Read more…
2 Comments »
Filed under: Seafood
Posted on July 3rd, 2009 by Scott
The GrillinFools are officially more than just three idiots with grills and camera. I am happy to announce we have our first sponsor: SauceHut.com. I wasn’t sure how I would feel about advertising. I was worried that I would have to sell my soul to the devil depending on who paid for advertising. But I don’t feel that at all with SauceHut. Why? Because I use their products already. Particularly the Walkers Wood Jerk Marinade that I used on these baby backs:
I was only able to find Walker’s Wood at World Market locally but the last time was there I couldn’t find it. Then I found it on SauceHut along with about 1,000 other marinades, BBQ sauces, hot sauces and rubs. I am a sucker for trying different rubs and marinades.
So what do you get out of all this? Well, first, by clicking on the ad in the upper right, you get a 10% discount on anything on their site by entering in promotional code: GrillinFools during your checkout. Second, myself and my fellow grillin fools will be sampling some of their products on our grills and report our findings back here on the GrillinFools.com. Thus you will get an honest review of the products we try before you buy. I will never push a product that I sample that I don’t feel is good. It’s not the way we operate here. We promised to only send you site specific tweets on twitter and we promise never to trade our integrity for some ad revenue. This site may not be cheap but our integrity cannot be bought.
So please help us welcome the guys at SauceHut.com to the grillin fools family and sample some of their wares. I’ve got two marinades on the way and can’t wait to try them.
They have offered to donate a couple of bottles of whatever items we feature to be given to whomever makes the best comments to that particular post. So more good stuff for you.
Oh, and one more thing. There is a lot of talk about the importance of buying American in this rough economy. Being from St. Louis I realize that the vast majority of our following resides in and around this great city. Well, so do the owners of SauceHut. Not only does the money stay in the U.S. but it also stays locally here in St. Louis.
No Comments »
Filed under: Uncategorized
Posted on July 2nd, 2009 by Scott
I’ve been talking about brining a lot lately which is soaking usually chicken or pork in a salt water solution to make the meat more juicy, tender, and flavorful. How is this possible? Doesn’t salt dry things out? Well, yes if you use enough salt long enough. But if done properly salt can do some magical things to meat. And in this case you are just going to have to trust me here. It looks nuts. Many will scoff, but I tell you that this method is incredible.
For those of you that laughed at the grilled Romaine and then tried it know that I speak the truth I ask that you take that same leap of faith and give this a try. I mean all I’m asking you to do is take a large, expensive cut of beef and coat the entire outside with very coarse salt for maybe 20 minutes. What’s the worst that can happen right? What will happen is that steak will be extremely tender and juicy. I know it sounds nuts, but please click below to see how this works…
Read more…
No Comments »
Filed under: Beef
Posted on June 29th, 2009 by Scott
I give those with gas grills a lot of grief. “Why not just haul your stove out onto the deck to grill,” I often say. I make no attempts to hide the fact that I am a charcoal purist, but I understand that some people like the ease and convenience of a gas grill. Other charcoal purists, charcoal snob if you will, will say that gas grills just aren’t all that versatile. They are good for steaks, burgers, brats, but that’s about it. They can only do hot and fast grilling. And while they are pretty much designed for hot and fast grilling, it doesn’t mean they can’t be used for other things.
So for you gas grill owners out there, this post is for you. I will show you how to turn your outdoor stove into a smoker. That’s right. Low and slow on a gas grill….
Read more…
1 Comment »
Filed under: Poultry, Rotisserie, Smoking
Posted on June 26th, 2009 by Greg and Scott
We have been discussing ribs a lot lately here at Grillinfools.com because we know a big BBQ weekend is coming up on the 4th of July. We figured that a lot of our fellow fools would be looking for ideas for what may be the quintessential BBQ food.
This entry is not going to offer any new information that isn’t already on this site. I just want to make it easier for everyone to find all the different ways we have done ribs to date here. And maybe, if you aren’t planning ribs on the 4th of July these pictures and write ups will inspire you to give it a shot. Click below to see six different ways to do ribs…
Read more…
No Comments »
Filed under: Beef, Indirect Grilling, Pork
Posted on June 24th, 2009 by Greg
Some people love the taste of ribs but are turned off by the meat to bone ratio. If the ribs are not meaty it might take a whole lot of work for a little bit of meat. Those people would like more meat with their bones, so to speak. If you fall into this boat do not despair. If you love the taste of ribs but don’t mind a little bone with your meat then the country style rib is just what the cardiologist ordered.
The country style rib is cut farther down the shoulder form where we get pork shoulder/butt/Boston butt/pork shoulder butt (all of which are the exact same thing) or, if you are from the midwest, where we get the pork steak from. If you have no idea what a pork steak is, then by all means you have to click here to read about the king of cheap and easy Midwest BBQ. The reason I point out where the country style rib comes from is to show that it is very similar in fat content (which is high) of that of a pork steak or the cut we get pulled pork from. That means it is hard to dry them out and makes them uniquely tender at the same time. Excellent thing to grill for the beginner out there.
For this grill session my dad took the reigns and cooked one of his classic grill staples. Click below to see dad doing some smokin on the water…
Read more…
No Comments »
Filed under: Indirect Grilling, Pork
Posted on June 23rd, 2009 by Scott
We have done spare, St. Louis style, baby backs and country style ribs which are all pork. But why do we have to limit ourselves to just pork? Why not beef ribs? Oh, sure, many of you have heard negative things about beef ribs:
- They’re tough.
- They don’t have a lot of meat on those gigantic bones.
- I can only find beef short ribs which really don’t have much meat on them.
But let me tell you, if you follow my simple instructions I can show you how to buy these massively meaty ribs as well as how to make them juicy and tender. Let me put it to you this way – we didn’t need a steak knife to cut these. I’m not kidding. They were so tender we were able to cut them with a butter knife.
And what I mean about releasing your inner caveman? That cutting board above that sits two slabs of beef ribs with only 3 bones each is 24″ x 18″. Those bones are almost a foot long.
Click below to see the rest of the process and a boatload of pictures…
Read more…
No Comments »
Filed under: Beef
Posted on June 18th, 2009 by Greg
Are you in a rib rut? Do you have your method down to a science so your ribs come out perfect every time? While the ribs are perfect are you starting to get tired of cooking them the exact same way every time? Want to grill outside the box and try something new? Then I give you Peachy Sweet Spare Ribs. Well, my dad gives you peachy sweet spares. I’m just giving you the intro. Click below to see the rest of the process…
Read more…
3 Comments »
Filed under: Indirect Grilling, Pork
Posted on June 18th, 2009 by Greg
While Grilling is generally thought of in terms of meat, it doesn’t have to always be meat. Sure we have covered quite a few meats done with various methods on this site as evidenced by all the categories to the right that have all of the different things we have done here, but grilling doesn’t always have to be meat. In an effort to be your one stop website when looking for how to grill we have made an effort to include more non meat items like the grilled Romaine lettuce and in this case grilled sweet potatoes as well as grilled sugar snap peas with mushrooms. Of course they were cooked alongside some incredible ribs because the Grillin Fools are not going vegan anytime soon. The write up on the ribs can be seen here.
Click below to see and read how Dad made these delectable vegetables…
Read more…
1 Comment »
Filed under: Fruits and Vegetables, Sides and Appetizers
