In a time before I lived with Darlene and Dom, I used to live a pretty swinging lifestyle. I knew for a fact that I may not be the most athletic, or the best looking, or even the smartest branch on the tree. But one thing I knew for sure is that if I could get a lady talking, maybe go for a coffee and walk in the park that I had a chance.
Women, let’s face facts you all like men that can cook. Not only can this Bobby cook but he does a freaking fab ass BBQ and as time went on I’ve become a one woman man and now she gets all the good that I have to give.
Anyhow, when this week Dar started on a mid winter meat craze I got thinking full on BBQ. To the south they call it Grilling and that is correct, but what I tend to do is kind of hybrid of BBQ and Grilling.
Earlier in life I was treated to an excellent Webber Charcoal Grill, it has since been my go to for any thing small and quick. Now I have a bigger grill that does also an excellent job if tended to in the right manner.
To prepare my meats I like to use an herb and essence infused marinade. A vacuum sealer, was also used to get the flavors into the Rib Steaks in record time.
As for my BBQ method, I always like to use a two zone system, hot flame on one edge of the coal structure and a cooler zone on the other side. Chefs may disagree but I have found that when cooking a fatty cut of meat such as a rib steak that a hard sear is not always the way to go.
Yes you should always put a crust on the char but I find that if you move the meat back and forth from the hot zone to the cooler zone that the juices flow evenly and you will always end up with a superior product.
I find that using a South American technique that involves moving the steak from the hot to cold zone and basting it with a cool marinade it allows the meat to cook with out burning the outside.
When you are ready, to char the hot coals are available to use what ever sweet and sticky sauce you may have on your brush. With any live fire BBQ always let the meats talk to you, do not poke them with probes or cut them to check the juices. Simple feel of the toughness will do. Just lightly check them from time to time with your finger. Many guides are available online.
If anyone ever has steak issues, please feel free to comment or contact me.
Every man should be blessed with open flame and some nice meat to call their own.