Posted on 07/24/2010 5:51:25 AM PDT by smokingfrog
The battle of the sexes is sizzling this summer.
Elizabeth Karmel one of the few women in New York to helm a top grill pit rakes male cooks over the coals with her new The Girls Guide to Grilling (at stfsavortheflavor.com).
In it, she claims that women are just as good if not better at taming the outdoor flame.
The great thing about being a woman in the male-dominated world of grilling is that in the end, its all about the food, not about fire-building or pounding my fist on my chest, says Karmel, executive chef at Hill Country (30 W. 26th St.). I dont need to be macho, I just need the food to taste great.
She adds that women who try grilling her way will find that not only is the experience not messy, they can actually feel feminine while they do it.
I think everyone should look pretty while theyre grilling, she says. Because we all feel better about ourselves when we look pretty. She suggests wearing grilling mitts to protect long fingernails, and mitts to protect fingernails, and avoiding heels by a hot grill, preferring to go barefoot.
But her comments have sparked a war in the testosterone-fueled world of red-meat-cooking males.
Im not worried about getting dirty; I want flavor, says Andrew Fischel, owner of Rub BBQ (208 W. 23rd St.). If Im not getting smoky and getting greasy, than Im not cooking. Grilling outside is about getting smoke in your eyes and dirt under your fingernails all that great stuff. Thats why a lot of men gravitate towards grilling . . . the dirt, the smoke, its all part of the experience.
(Excerpt) Read more at nypost.com ...
I think my grill just achieved spontaneous combustion. I thought I was too old for that. :-)
700’s mighty hot!
I’m usually around 450-ish for a steak. 300-350 for slower-cooking meats, with indirect heat.
Still learning the art of charcoal, and I intend to practice for the next 3 or 4 decades (or until I drop dead, whichever comes first).
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If that doesnt define the differences between the sexes, I dont know what does LOL
Glad to be of assistance:
I use a dry rub, Harley's Original Recipe Texas Style BBQ seasoning.
I use a 8-10 lb market trimmed brisket, with about a 1/4" layer of fat left on the fatty side and no fat on the undereside. It costs a bit more than the untrimmed briskets you can typically get on sale but I've found it makes for a much tastier meal.
Oh yeah! I”m loving that.
Thanks!
(I may have questions later. :-) )
Grilling?
What the hell is that??? BBQ is the term...anything else is for gays and women.
Depends on where you are from. In Eastern North Carolina — the combined Nirvana and Mecca of barbecue — barbecue is a noun. It you tell somebody to come over for barbecue and you serve them anything other than pit cooked chopped pig with vinegar based sauce they will be highly pissed and immediately recognize you for a yankee or an idiot. Anything else cooked on a grill is grilled chicken, fish, whatever.
That’s just the way it is.
Hey Tex...stupid question, but I want to be clear. The first foto looks like two slabs of meat and in the cooked foto it looks like one. What’s going on here? Did you put two slabs in two separate pans and cook at the same time, then show just one slab when done? Or is there something else going on?
I read your post and the name Wilber’s came to mind......
Amen, brother.
If you ever get out this way you might try this place. Raleigh now has a premier ‘que restaurant, but they had to import Ed Mitchell from Wilson to do it. He did a throw down vs Bobby Flay but I can’t find the video.
http://www.thepit-raleigh.com/index.php
Also, are you using mesquite or hickory or other smoke?
Here ya go. Forget the Flay thing; that was ribs. WHY, I have no idea. NC is not know for ribs, though Ed Mitchell’s are great, to be sure.
Here are the videos to watch.
This is a local product. Check out the perfect North Carolina accent on the beautiful NC girl...the way it should be. Not like the overdone, disgusting too much sugar in the pecan pie Southern accent Paula Dean ruins. Puke-o-rama.
http://www.youtube.com/watch?v=-x-PS2RJNBk
Man vs Food. Now here’s a guy who gets it. This will make you crave true ‘cue, I don’t care who you are. Watch at your own risk.
http://www.youtube.com/watch?v=GJVWk1coEbY&feature=fvw
What does Mitchell put in his ribs?
Is is vinegary too?
The last scene in the first vid looked like Hillsborough St. right across from campus. Is that where The Pit is located?
That girl was gorgeous and I like very much that she didn’t try to hide that wonderful accent.
Thanks for the videos.
The last scene in the first vid looked like Hillsborough St. right across from campus. Is that where The Pit is located?
That girl was gorgeous and I like very much that she didn’t try to hide that wonderful accent.
Thanks for the videos.
Sorry about the double tap. I was a victim of the browser timeout that seems to be affecting FR.
Don’t know what’s on the ribs, but it’s not vinegar.
We’ll have to go try the ribs. We are not native to NC and the vinegar is just something we can’t get used to and my poor TX hubby wants beef.
We go to this little hole in the wall up by Kerr Lake on Sunday nights and get the best beef ribs anywhere. They don’t always have them so if we have the craving for them we call ahead to see if they are on the buffet that night.
1 meat, salad, deviled eggs, assorted Southern vegetables (corn on cob, greens, fried okra, baked beans, black eyed peas, field peas and snaps, green beans, etc), hush puppies and cobbler. All you can eat 8 and some change.
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