Dive into the sizzling world of steak as the hosts compare prime strip steaks and choice ribeyes, revealing cooking secrets and personal preferences. They also discuss the allure of different cuts like T-bones versus porterhouses. For chicken wing lovers, get ready for expert tips on achieving crispy skins and juicy meat, along with a tantalizing jerk chicken wing recipe. Plus, don't miss the innovative twist of pork belly pizza that’s redefining pizza crust. Excitement builds with a wing contest announcement!
The introduction of grilling technologies such as thermostatic control allows versatile cooking modes, enhancing the grilling experience for users.
A comparison between prime strip steaks and choice ribeyes highlights personal preferences, flavor profiles, and best cooking practices to achieve optimal doneness.
Techniques for cooking chicken wings underscore the importance of temperature control, skin preparation, and seasoning to achieve perfect crispiness and flavor.
Deep dives
Innovative Grill Technology
The episode highlights a new grilling technology featuring thermostatic control, which allows users to switch between barbecue mode and oven mode. Barbecue mode offers traditional grilling with variable temperatures for precise control, while oven mode transforms the grill into a precision cooking appliance by simply setting the desired temperature. This versatility caters to various cooking styles and preferences, allowing users to personalize their grilling experience. Such advancements represent a significant shift in how grilling can be approached, making it easier for enthusiasts to achieve desired results.
Steak Preferences and Quality
A discussion unfolds comparing prime strip steaks and choice ribeyes, exploring personal preferences based on flavor and quality. The ribeye is often favored for its marbling and tenderness in juicy cuts, while strip steaks provide a leaner option. The episode explains the anatomical differences between these cuts, emphasizing that the rib loin's location on the cow gives ribeyes their rich flavor profile due to more intramuscular fat. Factors like grading, marbling, and where the cuts are sourced play crucial roles in determining the steak's overall taste and quality.
Cooking Techniques and Tips
Cooking methods for steaks are elaborated upon, detailing the best practices for achieving optimal doneness while retaining flavor. For ribeyes, medium-rare is often preferred, but cooking to medium encourages better fat rendering, enhancing the steak's flavor. The importance of knowing how to check doneness through touch rather than solely relying on thermometers is emphasized, helping listeners fine-tune their cooking skills. Additionally, the choice of grilling equipment can significantly impact the cooking experience, with various factors influencing the final result of the steak.
Wing Cooking Insights
The conversation shifts to one of the most beloved barbecue items: chicken wings. Techniques for achieving crispy skin are shared, highlighting the significance of cooking wings at higher temperatures around 400°F for optimal results. The episode stresses the importance of not only drying wings before cooking, but also avoiding using sugary additives that can burn at higher temperatures. Tips for seasoning and sauce application provide listeners with practical insights to elevate their wing game for backyard gatherings and tailgate parties.
Community Engagement and Contests
The hosts discuss the excitement surrounding an upcoming wing contest, revealing opportunities for participants to showcase their culinary skills in both hot wing and chef's choice categories. The event promises significant cash prizes, encouraging competitors to get creative with their wing recipes and cooking methods. Engaging the audience through social media and community involvement helps strengthen connections with barbecue enthusiasts. The playful banter and anticipation for the contest add to a sense of camaraderie that often accompanies grilling and barbecue culture.
Today on the HowToBBQRight Podcast, if you’re looking to up your grill game, be on the lookout for the Member’s Mark Pro series at Sam’s Club (00:00)! Kids being in school really does help you stick to a schedule (00:56)... We went to a Logan’s Roadhouse recently and it was… not as bad as you might think (02:18)! What is the difference between a Prime Strip Steak and Choice Ribeye (04:09), and do you cook them differently (13:01)? This is what a New York Strip REALLY is (17:11)! This is Malcom’s GO-TO steak recipe for cooking them at home (21:19). If you’re at a steakhouse, are you going after the T-bone or the Porterhouse (23:05)? What exactly is a ‘Tres Major’ cut of steak (28:34)? Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (30:58)! Al Frugoni’s Pork Belly Pizza looked to die for (32:25)! We take a deep dive into what the ‘Art of the Wing’ really is (36:31)... Malcom’s got a killer jerk style chicken wing recipe that he’s ready to give a spin (46:08)! Have you ever tried fried chicken skins before (48:32)? Finally, we announce our upcoming wing contest here at the shop and gear up for a weekend’s worth of cooking chicken wings (49:27)!
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