Changon BBQ, home of the G'rillaQue. The one addition your Weber kettle cannot live without! Whether smoking, searing, reverse searing, baking, yakitori - the G'rillaQue can help with it all!
Some say leave the fat as it's one of the best animal fats available and is flavorful. By the time you're done with your heart there is nothing left but a couple of thin slices. I'll look elsewhere.
Came across this video after searching for boneless chuck short rib steak. That is what USA Costco calls this (minus the steak part); and your steaks look like their prime version. My friend cooked them on a grill and they were delicious and surprisingly tender. There are a few online articles touting the deliciousness of this cut quickly grilled.
If it were me, everything you cut off, I'd make a stew out of. The fat you cut off it healthy for us. I recommend just leaving it on. But it's a preference thing for sure. Looks delicious btw
I never understood why Americans are so negative when it come down to eating organs...? Beef heart has all B complex vitamins plus selenium etc etc ... more nutrients than muscle. Plus, it’s still a muscle
Good man Changon, thanks for taking the time and effort spreading the BBQ with mojo ... will do this tomorrow afternoon with a wild New Zealand pig leg. Its international now.
Amazing video! It is time that people learn to use cheaper cuts that are outstanding variation of the so boring Tenderloin and other so costly cuts. Thanks for a great tutorial... which was not easy to find. Yours the absolute best, as trimming and getting this nice cuts out of the heart can only bring out great result. Thnak you again, mc
In my experience Boneless short ribs cooked to a medium rare are tough to eat. Seems like the fat and connective tissue hasn’t had time to break down. Am I doing something wrong?
Cut thin across the grain and marinaded is the best results I've been able to get. A short premarinade in your favorite liquor also seems to provide tenderness.
I looked around different videos on RU-vid to see which way would appeal to me to cook my beef heart and your is my preferred method looks great and exactly what I was looking for to get the best of this experience very easy and looks delicious thanks for sharing saludos desde el sur de Texas new subscriber!
I use balsamic vinegar + smoke paprika. The taste is actually quite close to the traditional recipe. Moreover, I save the scrapes for making beef bone broth. Absolutely no waste. cheers!
Everytime I've made this I was judt winging it and I crushed it. The one time I tried to do somethng I saw someone on YoyTube it was shite. This looks great though. But the previous times I was able to convince myself it was good or better than fiket mignot. When I trird to follow someone else's recipe...I got the results of a shit Chinese eatery with some low quality meat. Treat this meat like cow tongue or steaks and cook medium rare for an amazing experiemce. They are delicate and tender and dont need much cooking.Treat it like Sashimi.
