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Started By
Message
Need to settle a debate
Posted on 11/26/21 at 11:19 am
Posted on 11/26/21 at 11:19 am
When someone says grillades what kind of meat do you think they mean? I’ve lived my entire life and cooked in a restaurant and I always thought it meant beef.
These native thibodaux folks think grillades are pork.
Pork and grits!? No fricking way.
These native thibodaux folks think grillades are pork.
Pork and grits!? No fricking way.
8
Posted on 11/26/21 at 11:30 am to tigersownall
I always thought grillades was a steak gravy almost. Sometimes veal - never seen pork.
Posted on 11/26/21 at 11:51 am to tigersownall
Traditional grillades were veal, I think. But here in Lafourche parish when grillades are mentioned, they've always been pork.
Zoom in on the top packs...
That's because here, they are.
Not sure why that combination is so taboo for you...
Zoom in on the top packs...
quote:
These native thibodaux folks think grillades are pork.
That's because here, they are.
quote:
Pork and grits!? No fricking way.
Not sure why that combination is so taboo for you...
Posted on 11/26/21 at 11:56 am to GeauxTigers0107
The reason I’m flabbergasted is because I told someone I want to make phillys for the ED white game tonight. He said don’t worry about buying I have grillade meat. I just assumed beef. Now I’ve got 5 pounds of pork. Rethinking the whole menu.
Posted on 11/26/21 at 1:41 pm to tigersownall
I've had them with pork (most often), veal and beef. All good.
Pork and grits make a fine meal. I'm not sure what would bother you about pork with grits.
Pork and grits make a fine meal. I'm not sure what would bother you about pork with grits.
Posted on 11/26/21 at 1:54 pm to tigersownall
Lower Livingston parish it’s cubed up pork butts in a cast iron pot and eaten over white rice with grease gravy.
Posted on 11/26/21 at 2:48 pm to tigersownall
If I say I’m cooking a steak, the vast majority of people are thinking beef. But there are other “steaks” such as pork steaks and tuna steaks.
If I say I'm cooking grillades, the vast majority of people are thinking beef. But you can use pork as well, nothing wrong with that. People down the bayou may be accustomed to pork, but that doesn’t mean they are in the majority.
If I say I'm cooking grillades, the vast majority of people are thinking beef. But you can use pork as well, nothing wrong with that. People down the bayou may be accustomed to pork, but that doesn’t mean they are in the majority.
Posted on 11/26/21 at 5:49 pm to SixthAndBarone
quote:
People down the bayou may be accustomed to pork, but that doesn’t mean they are in the majority.
And it doesn't mean they're in the minority either.
Posted on 11/26/21 at 5:59 pm to GeauxTigers0107
quote:
And it doesn't mean they're in the minority either.
A simple google search of “what are grillades” reveals that they are conventionally beef and proves beef is the majority. Not that there’s anything wrong with pork.
Posted on 11/26/21 at 6:28 pm to SixthAndBarone
quote:
A simple google search of “what are grillades” reveals that they are conventionally beef and proves beef is the majority.
Not from my searches. It lists veal, pork and beef as suitable meats to use which disproves that beef is the majority.
Plus it tastes best with pork so there's that.
Posted on 11/26/21 at 6:35 pm to tigersownall
quote:
the ED white game
I always thought EDW screwed up by making their mascot a bird. It would be much funnier/apt if the mascot was a Cardinal in the Catholic Church.
This post was edited on 11/26/21 at 6:39 pm
Posted on 11/26/21 at 6:55 pm to tigersownall
I assume beef
Posted on 11/26/21 at 8:05 pm to tigersownall
quote:I would be more flabbergasted that someone thought pork was appropriate for Philly cheese steaks than the thought of pork for grillades.
The reason I’m flabbergasted is because I told someone I want to make phillys for the ED white game tonight. He said don’t worry about buying I have grillade meat. I just assumed beef. Now I’ve got 5 pounds of pork. Rethinking the whole menu.
Posted on 11/26/21 at 8:13 pm to tigersownall
Veal and no other meat.
Posted on 11/27/21 at 10:09 am to AbitaFan08
Growing up in Cajun country the older family referred to small pieces of well seasoned pork as griods sometimes fried dry and stored in lard or sometimes made for other things griods de marinae? cant spell english much less the very few french terms I know. It was much later that I learned the "others" referred to beef.
Posted on 11/27/21 at 4:00 pm to Captain Ray
Here is my impression of the grillades dichotomy:
There are 2 kinds of grillades - bayou grillades and Creole grillades.
From what I have gathered, bayou grillades are pork steaks marinaded in a mustard sauce and then grilled. Someone on here said they thin slice pork butt for the steaks. I don't know that grits are commonly part of the meal.
Creole grillades are medalillions of beef, pork or veal cooked in a tomato based creole gravy. These are almost always served over grits.
There are 2 kinds of grillades - bayou grillades and Creole grillades.
From what I have gathered, bayou grillades are pork steaks marinaded in a mustard sauce and then grilled. Someone on here said they thin slice pork butt for the steaks. I don't know that grits are commonly part of the meal.
Creole grillades are medalillions of beef, pork or veal cooked in a tomato based creole gravy. These are almost always served over grits.
This post was edited on 11/27/21 at 4:12 pm
Posted on 11/27/21 at 5:05 pm to Stadium Rat
Pork, sliced thin, cooked in a rich gravy, served over grits
Posted on 11/27/21 at 6:14 pm to Stadium Rat
Grillades is cheek meat. Could be either pork or beef. This cut usually winds up in the grinder. A good butcher can pull it for you.
Posted on 11/27/21 at 7:03 pm to ThreeBonesCater
quote:
Grillades is cheek meat.
That's a new one on me...lol.
Posted on 11/27/21 at 7:17 pm to Stadium Rat
quote:
There are 2 kinds of grillades - bayou grillades and Creole grillades.
I think you're onto something here Rat.
quote:
bayou grillades are pork steaks marinaded in a mustard sauce and then grilled.
Idk about the mustard sauce but they're definitely grilled alot down here. I'm a fan of them over grits and also a fan of creole cooking so that kinda adds up. Anytime I've cooked them I lightly batter and pan fry them then make a small roux and decide on a bayou base (brown) or creole base (red gravy).
Love them both. But it's always pork.
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