We’ve done some steak tenderizing ideas before but some of these tenderizing methods were new and, we think, worth a try.
Today on Total Tailgating, we’re at Creekside Studio B making Philly Cheese Steaks on the flat iron over some perfect grilling coals. Join us.
There’s some interesting information here about what your local supermarket might be doing with the meat you’re buying. If you have the luxury of a local butcher you’d do well to buy from them.
I never actually thought about smoking a steak before grilling them up but it makes total sense. It would really change the flavor profile of the steaks. This is an interesting experiment that I think I’ll have to try myself
Some of these techniques are typical, but the pineapple is very unusual. I’m still skeptical that the steak doesn’t taste like it has pineapple in it but I think it’s worth a try.
This is a great video on smoking meat. Plus, many of the comments have interesting additions to the topic.
I’m not sure about the Celtic background music but the kebab recipe looks fantastic. And, I was fascinated by way he incorporates the onion. Not typically the way I’ve seen onions added to kebabs.
Dry aged beef is super expensive, and there’s a reason for that. However, with a little patience, you can dry age your own beef at home. Try it and tell us how it works out for you.
I never really gave any thought to being very intentional about salting my steaks but this video certainly has me interested in running my own test.
I’m curious about the amount of brown sugar in this BBQ rib recipe. It seems like a lot. But, hey! It’s ribs. So I’m willing to try just about anything.