Grilled Balsamic Beef - Italian Barbecue - Food Wishes
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Date: 2024-05-25
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Comments and reviews: 20
foodwishes
I stopped buying beef (except ground) at the supermarket years ago as it’s just not worth the prices. It’s tough and flavorless, even at medium rare. When I moved from Chicago to Phoenix four years ago, I tried again, but it’s just as bad. Luckily there’s a good meat market nearby so I get my steaks from them, although not very often due to price. Do people in other parts of the country have this issue too
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I stopped buying beef (except ground) at the supermarket years ago as it’s just not worth the prices. It’s tough and flavorless, even at medium rare. When I moved from Chicago to Phoenix four years ago, I tried again, but it’s just as bad. Luckily there’s a good meat market nearby so I get my steaks from them, although not very often due to price. Do people in other parts of the country have this issue too
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dalmatianluvr
This seems remarkably similar in recipe and preparation to Pork Agrodulce, which is cubes of pork shoulder (or similar cuts) soaked, and then braised for several hours in the marinade, making a sauce. Fresh garlic mashed potatoes are wonderful with this! (Which I believe was also Chef John's suggestion) I'm sitting here, realizing my mouth is now watering. I love this stuff!
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This seems remarkably similar in recipe and preparation to Pork Agrodulce, which is cubes of pork shoulder (or similar cuts) soaked, and then braised for several hours in the marinade, making a sauce. Fresh garlic mashed potatoes are wonderful with this! (Which I believe was also Chef John's suggestion) I'm sitting here, realizing my mouth is now watering. I love this stuff!
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geogolf4311
Another herb that works really well with grilled beef is dill--it's not just for fish. Found out more or less by accident when I was grilling some steak and had just harvested a whole lot of dill, so chopped and chucked some on top. Does makes sense considering how often dill pickles accompany burgers, pastrami, etc. I guess it could go in the potato salad suggested at the end.
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Another herb that works really well with grilled beef is dill--it's not just for fish. Found out more or less by accident when I was grilling some steak and had just harvested a whole lot of dill, so chopped and chucked some on top. Does makes sense considering how often dill pickles accompany burgers, pastrami, etc. I guess it could go in the potato salad suggested at the end.
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albertol1529
It’s a great video, but the timbre and rhythm of your voice is annoying, sorry. It might just because I’m British, and used to people talking properly, sorry. However, you did pronounce Worcestershire almost close to perfectly, so well done on that. Sorry, it is meant as constructive criticism, but you clearly have a global audience and not everyone is full of opioids!
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It’s a great video, but the timbre and rhythm of your voice is annoying, sorry. It might just because I’m British, and used to people talking properly, sorry. However, you did pronounce Worcestershire almost close to perfectly, so well done on that. Sorry, it is meant as constructive criticism, but you clearly have a global audience and not everyone is full of opioids!
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jimbrennan1181
Now hold on, the best aged Balsamic vinegar Really No, that's ridiculous. That stuff is incredibly expensive, and too thick and sweet for this kind of a thing. What you want is the best grocery store brand of aged Balsamic that you can find. No need to make a trip to Modena for this one!
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Now hold on, the best aged Balsamic vinegar Really No, that's ridiculous. That stuff is incredibly expensive, and too thick and sweet for this kind of a thing. What you want is the best grocery store brand of aged Balsamic that you can find. No need to make a trip to Modena for this one!
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soralb6368
In some parts of the Middle East, aka kebab land, they use pomegranate molasses for marinating the meat. Kabab-e-torsh, a northern Iranian specialty, is an example of that. Pomegranate molasses taste very much like balsamic vinegar. So, I am sure this tastes amazing.
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In some parts of the Middle East, aka kebab land, they use pomegranate molasses for marinating the meat. Kabab-e-torsh, a northern Iranian specialty, is an example of that. Pomegranate molasses taste very much like balsamic vinegar. So, I am sure this tastes amazing.
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littlejoe1st
Is it just me or does Chef John sound a bit under the weather Yes his humor is there but it seems rather low key, also I could hear some scratchiness in his voice as he was talking. If you are under the weather Chef I hope for you a quick recovery.
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Is it just me or does Chef John sound a bit under the weather Yes his humor is there but it seems rather low key, also I could hear some scratchiness in his voice as he was talking. If you are under the weather Chef I hope for you a quick recovery.
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Blackmark52
[6: 25] and you could use a thermometer
I think you need to be a special person to check the temp of cubes of beef on a skewer. The meat is ready to eat straight out of the marinade. Cooking is only to get a bit of maillard reaction going.
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[6: 25] and you could use a thermometer
I think you need to be a special person to check the temp of cubes of beef on a skewer. The meat is ready to eat straight out of the marinade. Cooking is only to get a bit of maillard reaction going.
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chefdan87
Ive been making the same thing with portabella mushrooms for a long time. I just dont marinate them. Basting them with the balsamic marinade while they are grilling i feel gets them perfect. It always turns out good.
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Ive been making the same thing with portabella mushrooms for a long time. I just dont marinate them. Basting them with the balsamic marinade while they are grilling i feel gets them perfect. It always turns out good.
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garyevans1984
Chef John, I absolutely love your videos, your voice is so soothing and you really make me laugh, I have never made any of your recipes but I look forward to your new videos each week
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Chef John, I absolutely love your videos, your voice is so soothing and you really make me laugh, I have never made any of your recipes but I look forward to your new videos each week
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marianlincoln9008
I wish you would consider white pepper instead of black pepper. you only need a 1/3 the white pepper and still get the peppery flavor but not a trigger for migraines.
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I wish you would consider white pepper instead of black pepper. you only need a 1/3 the white pepper and still get the peppery flavor but not a trigger for migraines.
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jesauce9464
My food wish is an episode about Goetta!
it's so delicious! it's tricky to cook but very versatile. There is only one brand of Goetta, it's Glier's not a sponsor
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My food wish is an episode about Goetta!
it's so delicious! it's tricky to cook but very versatile. There is only one brand of Goetta, it's Glier's not a sponsor
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Mark723
Western spaghetti - hilarious, Chef John. Nonetheless, sad to consider how few of your audience will understand that humorous reference: the good, the bad and the ugly.
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Western spaghetti - hilarious, Chef John. Nonetheless, sad to consider how few of your audience will understand that humorous reference: the good, the bad and the ugly.
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bootburner4544
Who taught you to speak like that Please stop! It's highly irritating to listen to. It makes you sound like you're mentally challenged or an annoying teenager.
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Who taught you to speak like that Please stop! It's highly irritating to listen to. It makes you sound like you're mentally challenged or an annoying teenager.
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Boyhowdy875
If you're on keto or carnivore I think you could replace the honey with some Stevia, it might not be exactly the same but it works out pretty good for me.
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If you're on keto or carnivore I think you could replace the honey with some Stevia, it might not be exactly the same but it works out pretty good for me.
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Mustgtcs07
That looks incredible Chef John. Gotta try this one cause I absolutely love beef on skewers. Summer is getting here and I'd do this with grilled veggies.
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That looks incredible Chef John. Gotta try this one cause I absolutely love beef on skewers. Summer is getting here and I'd do this with grilled veggies.
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Vardash
I know you make the videos for the masses, but no normal person would mix the marinade with a spoon. This is much quicker and easier to do by hand: )
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I know you make the videos for the masses, but no normal person would mix the marinade with a spoon. This is much quicker and easier to do by hand: )
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purleybaker
Sirloin is a great choice for this. It's a bit leaner than other steak cuts so it is less likely to cause flareups. Thanks for the great idea.
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Sirloin is a great choice for this. It's a bit leaner than other steak cuts so it is less likely to cause flareups. Thanks for the great idea.
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infoscholar5221
Hmmm. My wife's on a low carb diet, going to make some pineapple cocktail to go along as a side. Great recipe idea, as always, Frere Jean.
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Hmmm. My wife's on a low carb diet, going to make some pineapple cocktail to go along as a side. Great recipe idea, as always, Frere Jean.
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KorraTransPhoenix
You absolutely have to move the food around the grill! The people who say that you shouldn't have never cooked over an open flame.
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You absolutely have to move the food around the grill! The people who say that you shouldn't have never cooked over an open flame.
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