Posted 17 September 2003 - 05:40 AM
Hi! Oh boy, this is a tough one because I have so many favorite cuts. I guess when it gets down to it Iím really a beef guy. I like to grill (on natural hardwood coals) either triple cut strip steaks or a whole strip (shell) of beef, these are the cuts that I usually find myself entertaining with. My preparation for both is simple and basic. I have found over the years that so much of coking/grilling/BBQ is technique. Once youíve got the technique down the seasoning isnít quite as important, but the sequence of the seasoning IS important. When I grill a triple steak, I use light olive oil course salt and fresh ground peppercorns. I then place coals in half the grill and let the fire die down to about 10 minutes after the black color has gone. Then I sear the steaks to desired color, place some well-soaked pecan chips on the coals, move the steaks to the cool side of the grill and cover the grill. I continue cooking till rare med-rare, let it sit for 15 minutes, slice. Then I arrange it nicely on a platter. I donít always use the chips but lately Iíve been having fun with it. I do the whole strip in a similar way. Other favorite cuts are; Racks of Lamb, Lobels London Broil for 2, Wagyu Rib Steaks/Filets/Strips, Kurobuta Pork.