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Grilling season

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Grilling season

Postby OvertheTop » Tue Jul 08, 2008 11:24 am

What do you normally throw up on the grill



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Re: Grilling season

Postby Strider » Tue Jul 08, 2008 12:48 pm

:D Olde English 800
'Hike long and perspire'
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Re: Grilling season

Postby ERIC » Tue Jul 08, 2008 3:45 pm

Strider wrote::D Olde English 800


:lol:


For me it's usually whatever peaks my interest at Costco. Tri-tip, ribs, and tenderloin, are pretty much the staples. But I BBQ various fruits and veggies, as well as roasts on occasion too.

BTW, for those who don't know, Costco almost always carries higher grade cuts than you can get at most large chain supermarkets. I highly recommend educating yourself about the grading standards and what to look for if you don't know much about it.
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Re: Grilling season

Postby dave54 » Wed Jul 09, 2008 8:01 am

Chicken, salmon, pork roast, steaks, whatever.

Veggies and fruits, too.

A local mom & pop grocer started carrying local beef. So I can support the local ranchers who practice good range management and land stewardship.

Of course, this also means I may have previously met my dinner along a local trail... :lol:
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Re: Grilling season

Postby OvertheTop » Wed Jul 09, 2008 9:37 am

ERIC wrote:
Strider wrote::D Olde English 800


:lol:


For me it's usually whatever peaks my interest at Costco. Tri-tip, ribs, and tenderloin, are pretty much the staples. But I BBQ various fruits and veggies, as well as roasts on occasion too.

BTW, for those who don't know, Costco almost always carries higher grade cuts than you can get at most large chain supermarkets. I highly recommend educating yourself about the grading standards and what to look for if you don't know much about it.



Thats good to know i didnt know about that i havent had ribs in sooooooo long i should make those instead of what i was this weekend was going to make these Image
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Re: Grilling season

Postby Hikin Mike » Wed Jul 09, 2008 5:32 pm

Anything that my wife grills. :D I'm hungry now....
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Re: Grilling season

Postby JMat » Wed Jul 09, 2008 8:34 pm

For myself it has to be a good rib-eye, tri-tip or some baby back ribs. My wife on the other hand is a big fan of chicken and kokanee this time of year. Hence the reason I can't go hiking every weekend cuz somebody has to take the little boat out and catch some kokanee. :D

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Re: Grilling season

Postby ERIC » Thu Jul 10, 2008 8:02 am

JMat wrote:For myself it has to be a good rib-eye, tri-tip or some baby back ribs. My wife on the other hand is a big fan of chicken and kokanee this time of year. Hence the reason I can't go hiking every weekend cuz somebody has to take the little boat out and catch some kokanee. :D

JMat


My wife is a big Kokanee fan as well. However, the fact that she's a Canadian from BC and a beer fan changes what first comes to mind when the word 'Kokanee' is used in the context of grilling!

Image

One of my favorite beers, too, by the way... Hard to find in California, but if you live up in Oregon or Washington you can usually find it at Safeway.
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Re: Grilling season

Postby giantbrookie » Sat Jul 12, 2008 8:19 pm

For me anytime of the year is grilling season. Tri tip is probably the thing I put most often on the grill. My standard is to marinate it in beer (plus salt, pepper, garlic) for a few hours. Pork butt roast is another, also with the beer marinade (salt, pepper, rosemary, sometimes with sage). Ribs and links are certainly part of the game. This is where my own BBQ sauce comes in--I bring a bit of Oakland wherever I go.

In the summer I add one additional grilling pleasure in the high country, if I'm in a campfire-legal area. Grilled trout. Absolutely my favorite way of doing trout.
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Re: Grilling season

Postby dave54 » Sun Jul 13, 2008 5:21 pm

I think it is interesting that tri-tip is now one of the favorite cuts for grilling. When I was a wee lad growing up in the 60's tri-tip was trash meat. No one wanted it. The local butchers cut it up and sold it as dog scraps. Now it is the profit maker from the steer.

Public tastes change over time...
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Re: Grilling season

Postby giantbrookie » Mon Jul 14, 2008 1:18 pm

Yes it is indeed interesting. The unfortunate result of the popularity of tri tip is the increase in the price as the demand has gone up. I don't recall far enough back to when it may have been thought of as a "trash" cut, but I sure remember consistently picking it up for less than $2 a lb in the Bay Area. That is wasn't popular earlier is a mystery. Tri tip tends be consistently well marbled and gristle free and in beef, the more marbled (and tender), the more a cut seems to be esteemed (see Filet mignon, Ribeye). Because of the tenderness I'll take tri tip over New York and certainly Sirloin, and it has the old standbys such as rump roasts and cross rib roasts beat by a long shot. Fortunately it is still cheaper than ribeye and filet, as well as being cheaper than standing rib roast. Regarding public tastes in meat, I wonder how long it will take for people to realize that they have it backwards with pork. For beef, folks throw out health worries and covet the fattiest cuts, as well they should (see Homer in the Odyssey and Iliad, for example) but for pork the superlean, dry, and chewy pork loin commands the higher price whereas the succulent cuts (the ones the generals would eat in the Homeric epics) such as the shoulder blade and butt roasts are much cheaper. I hope folks don't figure that out anytime soon.
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Re: Grilling season

Postby treadwell » Wed Jul 16, 2008 10:38 pm

Ah, a mouthwatering thread indeed! For me it's a nice pork shoulder or beef chuck roast low and slow in the smoker....MMMM! BTW the tip about Costco meat is a good one.
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