British BBQ Society Forums

cool! looking forward to the pics...

That cow's gotta be done by now....

lakemirror wrote:That cow's gotta be done by now....

best rib-eye I ever had was simply grilled using wood, no rubs added, and this was in a restaurant. unfortunately don't know what wood was used.

A light sprinkling of either sea salt or seasoned salt and cracked black pepper makes for the perfect ribeye IMHO. I've used a few marinades that have worked out well but simple seasoning is always what I come back to for a good steak.

It's not really grilling, but ever try garlic butter and parsley as a final saute for your steak? A few seconds based either side in that mixture makes a steak, beef or pork, delicious.

Yeah garlic butter rocks, even normal butter does. I make a braised pork cheeks dish where I seal the cheeks in oil, then add a knob of butter for the last 30 secs of sealing and it makes a world of difference.

never had pork cheeks to my knowledge we have griskins over here, that might be called pork cheeks in England?,

love loin steaks coated in black pepper and sauted in GButter and parsley

Vic, you're making me hungry

wish my smoker was ready , suppose i'll have to resort to a chinese tonight