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Grilling for a Change

Look beyond the easy and obvious grilled steaks this summer!

 


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Grilling for a Change So, here I am trying to compile a few compelling grilled beef recipes and you know what I find? A ton of Filet Mignon recipes. That is so 1960 folks. Today we're grilling up the tough cuts. Well not really. I love a good Filet now and again but it has to be aged and funky to hold my interest.

Instead of the obvious cuts I'l find myself grilling up plenty of kalbi ribs, the rather unglamorously named flap meat(!), and flat iron steaks. I've even been playing around with boneless short ribs, a cut better suited to braising but when properly aged and cooked to perfection, which is quite medium rare, can be stunning!

So let's get inspired. Grab a bottle of great Zinfandel, like one of the ones from yesterday's little blind tasting write up, find your favorite  recipe, and just get grilling. I'm cooking up Kalbi ribs tonight, and a few lamb loin chops as well, but we'll just keep that to ourselves now!

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Comments

  • Snooth User: Tiakittie
    1041141 85

    We just did a rotisserie Sirloin Tip Roast the other day, with a marinade I came up with myself and it was fantastic!! Tender and Juicy with a crisp outer crust! The trick is to set the pan of marinade below the roast and periodically baste and inject your roast with the juice! I used a beautiful Lodi Zin from Ravenswood for my marinade, then served the rest with the meal...it was Perfect! Just treat your BBQ like an oven and you'll be just fine!
    PEOPLE!! Embrace the Rotisserie! It is your friend!!

    Jul 24, 2014 at 11:06 AM


  • Snooth User: Gregory Dal Piaz
    Hand of Snooth Voice of Snooth
    89065 207,923

    That sounds awesome! I have to get more rotisserie ideas up. Thanks for the comment.

    Jul 24, 2014 at 11:11 AM


  • Snooth User: zinfandel1
    Hand of Snooth
    154660 997

    I enjoy flat iron steak. The only problem these days is that it is being priced so high. This was supposedly a cheap cut and was priced accordingly. Now it is closing in on fillet mignon as far as price per pound.

    Jul 24, 2014 at 4:29 PM


  • Snooth User: missfitz
    212599 4

    Eight years ago when I moved to Franklin, TN (Nashville area) from Santa Rosa, CA there was no tri-tip to be found. Local butchers hadn't even heard of it. But, with so many people relocating here from the West Coast I can now find tri-tip roasts at the local Costco among other places. They did start selling it cut into thick slices at first, but I guess enouh people like me told them to leave it whole for the grill. Yay! Of course, I love my tri-tip served with a lovely Seghesio zinfandel. Salute!

    Jul 28, 2014 at 12:23 PM


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