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DeepSummary
The episode kicks off with a discussion about the differences between prime strip steak and choice ribeye, and the varying cooking methods for each. Malcolm and Rachelle share insights from their experience, such as how to select the best cuts, how temperature and cooking duration can impact the texture and flavor, and the role of marbling and fat content.
The conversation then shifts to exploring different steak cuts like the New York strip, Kansas City strip, T-bone, porterhouse, and more unique options like the tres major and Delmonico ribeye. They delve into the history and characteristics of these cuts, and offer tips on recognizing quality based on factors like marbling and grading.
Later, they tackle the 'art of the wing,' analyzing the ideal cooking temperature, time, and techniques for achieving crispy skin and rendered fat. They discuss flavor profiles, sauces, and the merits of cooking wings whole versus party-style. Other topics include experimenting with jerk seasoning on wings and the pros and cons of fried chicken skins.
Key Episodes Takeaways
- Malcolm prefers ribeye steaks for their marbling and flavor imparted by the fat content.
- Cooking chicken wings at 400°F for 55-60 minutes leads to crispy skin and rendered fat.
- Selecting steaks based on visual assessment of marbling is more important than relying solely on grading labels.
- Tossing wings in sauce after cooking, rather than during, helps maintain their texture and crispiness.
- Using a light coating of avocado oil spray is a healthier option for preparing wings.
- Cooking techniques like temperature and timing can significantly impact the texture and flavor of both steaks and wings.
- Unique cuts like the tres major and Delmonico ribeye offer interesting flavor profiles and textures.
- Experimenting with seasonings like jerk can add depth to traditional wing flavors.
Top Episodes Quotes
“I'm a rib eye man.“ by Malcolm Reed
― This succinct quote encapsulates Malcolm's preference for ribeye steaks over other cuts.“The 400 is the sweet spot on a wing.“ by Malcolm Reed
― This quote reflects Malcolm's preferred cooking temperature of 400°F for achieving the ideal texture and rendered fat on chicken wings.“If you healthy, conscious, get you the avocado oil spray, but just a light coat and you're not soaking them.“ by Malcolm Reed
― This quote highlights Malcolm's recommendation for using a light coating of avocado oil spray when preparing wings for a healthier alternative.
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Episode Information
HowToBBQRight
Malcom Reed
8/9/24
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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