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Barbecue College

Let's talk grills, meats, spices, rubs, sauces, smoking chips... Grill Masters: spill what you know Amateurs: ask away so the Masters can lead us to grilling success.

Members: 44
Latest Activity: Jan 6, 2012

Discussion Forum

Cooking Korner

Started by Riz Lee Nov 29, 2010.

What spices should every griller have on hand? 28 Replies

Started by Jill McKeever. Last reply by Jill McKeever Sep 4, 2008.

Comment Wall

Comment by Jill McKeever on April 3, 2008 at 2:21pm
The inspiration for this group came from one of my readers. She asked me about how to better understand different cuts of meat and how to cook them together, for example beef & chicken meat kabobs.

I realized I don't have a clue about grilling meats together or grilling at all. So HERE WE ARE.

I need valuable information to pass to a new cook who wants to know more. I have a great book by Steven Raichlen, Barbecue Bible! I plan to contribute information I learn from it to here. But that's all I have to offer.

Who's can help me out here?
Comment by zoli on April 3, 2008 at 2:30pm
hello. thanks for the add.
Comment by Psychgrad on April 3, 2008 at 2:37pm
Good ideal Jill! I would love to know more about cuts of beef in general too.
Comment by Bryce on April 3, 2008 at 2:50pm
Hi guys,
so there is a lot of territory to cover here! :)
What fun.
Comment by Penelope on April 3, 2008 at 2:51pm
I used to raise beef cattle, and also filleted several deer and elk in one of my other lives. We never saved the bone and fat on the venison cuts, but the fat was really good for soap, made a nice hard long lasting soap. We probably had esoteric cuts of meat, like "backstrap" which would be the fillet mignon on a beef, etc. for some reason, the redneck way of cooking venison "steak" is to bread it with flour and fry in lard. There are basically three cuts: steak, roast, stew meat. We didn't grind the meat because again it requires a certain fat content, but some people mixed it with beef fat and herbs and made sausage.
Comment by Mrs.W on April 3, 2008 at 3:37pm
Great discussion--looking forward to gaining wisdom here!
Comment by Teresa on April 3, 2008 at 4:01pm
Thanks for the invite! :-) As a semi-vegetarian married to a carnivorous dh, I have a lot to learn!
Comment by Jo on April 3, 2008 at 4:21pm
Oh, we LOVE to barbeque/grill/whatever and are always in the market for more info!! Thanks!
Comment by Mimi on April 3, 2008 at 5:46pm
This sounds like fun! I can't wait to learn more about grilling! I have an outdoor smoker and a little stove top model. I never use either one of them!
Comment by kellypea on April 3, 2008 at 7:24pm
Great idea! I almost bought a BBQ cookbook yesterday, but didn't. It lost out to the Cake Bible, and Rick Bayless' Mexican Kitchen. So many cookbooks, so little time...

Anyway, we live in SoCal, so have already warmed up our barbie with steak au poivre a couple of weeks ago. I don't think we're anywhere near pros at this, but we do use our rotisserie, and also smoke large cuts of beef or chicken with wood chips. Call us experimenters.


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