Here’s another installment from Arthur Aguirre. The guy has some serious BBQ (and photography) skills. In this post Arthur attacks one of the rising phenomenons of BBQing – The MOINK ball. Not only does he show you how to do it, but he also explains the origins of the mighty MOINK. These little nuggets of [...]
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Filed under: Beef, Indirect Grilling, Pork, Sides and Appetizers, Smoking
No Mexican food this time, but I got a packaged corned beef brisket (in a brine) at the market. I didn’t know what to do with this piece of meat, so I went online to see what I can do. Lo and behold, I was searching GrillinFools.com and came across a few corned beef brisket [...]
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Filed under: Beef, Smoking, Uncategorized
With the success of the Reverse Seared Pork Steaks I decided to try the method with country style ribs. These meaty hunks lend themselves nicely to this process as they are not as thin as pork steaks and can handle extensive periods of smoke without drying out. The process is fairly simple but extremely satisfying…
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Filed under: Indirect Grilling, Pork, Smoking, Uncategorized
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 [...]
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Filed under: Uncategorized
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 [...]
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Filed under: Beef, Entertaining Tips, Indirect Grilling, Pork
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 [...]
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Filed under: Beef
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 [...]
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Filed under: Indirect Grilling, Pork
Beef brisket is a pretty tough cut of meat that if done properly can be pretty stellar. Usually it requires an acidic marinade for about 48 hours (or more) and slow and low cooking to the tune of 225 degrees for 1.5 hours per pound plus an hour for resting. This brisket was marinaded less [...]
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Filed under: Beef
If you are not from the Midwest you are probably asking what exactly is a pork steak. Originally considered just a St. Louis thing it is now pretty prevalent throughout the Midwest due to its low price, ease of preparation, tenderness, great flavor and the vast multitude of prep options with them.
The pork steak [...]
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Filed under: Pork
Been to the grocery store lately? Have you seen the astronomical cost of lunch meat these days? What used to be $5/pound is now $9/pound. Roast beef is just plain ridiculous these days. What if you could make your own roast beef for under $3/pound? It’s really not all that [...]
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Filed under: Beef
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