There are two traditional methods of seasoning meat destined for the grill: wet and dry. Choosing one over the other places you on one side of yet another barbecue debate. As with most culinary debates, both sides have some strong arguments as we will see when we compare these two methods of flavoring meat in another BBQ Showdown – dry rub vs. wet rub.
Skirt steak is an affordable cut sourced from the cow’s diaphragm muscles. It has a rich flavor and a fibrous texture. The muscles that make up the skirt steak get a lot of exercise, which means that it can be tough unless you make the effort to tenderize it. With the right methods, you can make your skirt steak soft enough to be cut with a fork. Below are a few tips on how to tenderize skirt steak.
Dry aging is a method of aging beef and steaks in particular. It differs from wet aging, which involves aging the meat in its own juices. Dry aging is actually the old method of aging steaks. It is not as popular among butchers since there is a considerable amount of weight lost as the meat ages, which makes the cost per pound even higher. The high cost of dry aged meat means that it is usually only found in very upscale restaurants. Want to skip the restaurant and learn how to dry age steak at home? Let’s review a simple process using simply your refrigerator.
Ribs are simple to cook, less simple to cook well. One of the main complaints that barbecue newbies have is that their ribs turn out tough and dry. Ribs are prone to this because the meat is naturally tough and rubbery, which means that you need to use a cooking method designed to tenderize it.
Normally, the only way to make ribs tender is with indirect heat and time. Shortcut methods like boiling the ribs or using meat tenderizer are seriously flawed in that they will either not work, or they will detract from the ribs’ flavor and texture.
The traditional option is to do it the hard way and smoke ribs for 12 hours. This will work, but most of us do not want to get out of bed at 6 AM to start cooking dinner. That is where the 3-2-1 method comes in. It is a simple, easy-to-remember way to get tender ribs in a reasonable amount of time.
Cooking a steak is not rocket science, but it is more complex than simply slapping it on the grill right out of the package. The way that you season your steak is one of the crucial aspects of grilling the perfect piece of meat. The timing of your application of salt is important and not merely a matter of taste.
The point at which you salt your steak affects its moisture and the ease of developing an even sear, which most steak-lovers agree is important. To determine the best time to apply salt, you will need to keep the effect that it has on the steak’s water content in mind. Because of that effect, you have three options with regard to adding salt.