We can’t get enough of Serious Eats lately, they’ve really settled into a great groove. I’ve been digging deep, looking for forgotten recipes and old classics. Like this one. Look at this gorgeous bird.
Tasty poultry from the grill.
Also a nice write-up on excellent and inexpensive cuts of meat for the grill.
While the photo below shows some winners, including the skirt, hanger and flap steaks, as well as short ribs and the grand daddy West Coast cut called the Tri-Tip. I think they left out the flat-iron though, which is also a pretty fantastic (and cheap) cut for the grill. I made some recently in the Korean kalbi style with brown sugar, soy, ginger and green onions. Yup. Delicious.
Hungry now indeed....
What are you going to cut all this delectable meat with anyway? Well, the knives shown in the Serious Eats series above are all from Korin, one of the best Japanese knife shops in the country, but here’s another option: Ginga Trading. However, if all of that is just a bit out of your price range…the Victorinox Fibrox series is an exceptional value for butchering knives, especially the flexible boning knife. I’ve always appreciated the grippy handles and sanitary construction.
Now go get grilling!!