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Love ya buddy
Almost everyone in South Africa throws a good Rump, Fillet, Sirlion or what ever else they have on a Braai. Rooikrans wood is best ...open flame.
learnt something today, we would call a grill a BBQ here, and then either a slow cooker or a smoker,
Sure am glad we finished fixin' all the other bullshit in the world and we finally got to tackle this for the sake of mankind.
You're welcome world ... you can thank us "The Vitards" ... I'll take mine medium please.
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....with a good pepper sauce
Call it whatever you want. Whenever it’s ready, just call me over.
Buncha rich fucks. My soul won't let me pay what they want for a choice ribeye or T-bone. I wouldn't eat a "select" anything.
If your bbg your hamburger, do you watch SX as they jump from a single over a tabletop is the a double or a triple, or a quad? 🤣
I say there must be a lull in the mx/sx world right now.. yep there is since there is a very serious debate about grilling BBQ ing and smoking.
All are different techniques for the same purpose………to cook any meat and then sit and eat it.
How you do it is by person choice.just enjoy it as it is the season for grilling BBQ ing and smoking. So stop talking about and get doing it.
Have a good summer cooking meat how ever you wish
Never owned a barbecue. I've been invited to em but not sure how you own one. JK. I'm just taking meat cooking snobbery to another level. Actually the term barbecue is actually spelled Barbie cue and was originally coined by Mattel back in the 1500's. Oh and grill means teeth.
Good thread. But yes, I agree with kenny.
For a FILET:
Cast iron skillet with butter, salt and pepper is the tastiest for me.
3-4 min per side to SEAR the meat HIGH HEAT, have oven preheated to around 425.
Depending on the size of your filet, four to six minutes in the oven, then take out. Let rest on the plate for another 4 to 6 minutes. This is important so that the juice stays in the steak. If you cut it too soon, the juice dribbles out.
Prep: use about a 1/2 to 3rd a cube of butter. Some fresh garlic diced with rosemary. Mix in butter put in fridge.
Let meat sit out so that it's room temperature but first prep with pepper and salt.
😜
Whether you use the word barbecue or the word grill, I think that we can all agree on this…..
Keep an eye out for sales. Also, rib-eye-roasts are often avail for a much better price than separately cut steaks. I buy the roast and cut it into steaks and treat the ribs like the treasure that the truly are.
About “the grill”…I treat mine like an “outdoor griddle” and cook my steaks pretty much the same as I do indoors: hot and quick.
Now, listening to that Texan badmouth the idea of smoking a brisket? Damn, badmouthing brisket, I think that might be illegal in Texas?🤣
I might have to call the authorities and have them check the quality of his Whisky. 🤨
Back in the day, before someone figured out "low and slow", briskets were for feeding the dogs.
Just sayin '.
Antisemite! 🤣
It’s probably jus’ the Portuguese side of me…but…I love me some fatty-assed brisket! Hell, last time I was in Dallas (Supercross)…I had some AMAZING brisket at a popular TX …get this…”Bar-B-Q” joint. And, yes, it was good…really good.
Hard Eight?
Don't get me wrong, I absolutely love brisket.
I'm just saying you wouldn't enjoy it if you cooked it fast like a steak. That is unless you like shoe leather.
We're having a barbecue later ,stop by , we'll be cooking steaks on the grill. Thats how I typically hear the words used in the northeast.
Pit Row
It's the same everywhere, and I really don't care that much. I just enjoy correcting people. And I was really surprised to hear a steak company advertise thier steaks for BBQing.
It's like saying "Friday is going to be poker night. It's BYOB, and we start playing Gin Rummy at 8:00".
Lockharts Smokehouse
🤣
Sounds like the Michelob Ultra Mediocrity World Championships
At the stadium complex or the one in Bishop Arts?
Question? When I do my ribs tomorrow, they’re in a grill but not over the flames. Kind of indirect heat. Am I grilling ribs or barbecuing them?
Both
BBQ
I will just say I am making ribs then. I make them every memorial weekend for at least 15 years. Most years I wake up early Sunday start the grill and watch Monaco Grand Prix. Some on Saturday or Monday. Too many graduation parties to attend, so Monday morning this year.
So I grill my steak on my barbecue, and barbecue my ribs in my smoker.
That about right?
You're BBQing on a grill... It's possible.
Low and slow is the difference.
Bishop Arts…on Davis…then to the airport (it was Sunday/day after the race) to fly home…
It was a good day. 👍🏼
I prefer my meat poached…. 😂
(Hunter joke)….
Post a reply to: Anyone Barbecue a Steak, if so, why?