RaptorSource.com
Other/Off-Topic => Off-Topic => Topic started by: Krandall on February 18, 2010, 11:39:41 AM
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Not sure how many of you guys like grilling. I love it. Thought this would be worth while posting.
http://www.steak-enthusiast.com/2010/02/top-10-steak-grilling-tips/
If you think grilling a steak is as simple as slapping a piece of meat you bought at the supermarket on a grill and flipping it a few times, you’re missing out on what could be THE GREATEST STEAK OF YOUR LIFE.
Here are some grilling tips from an honest-to-goodness chef that’ll make your next steak meal your finest work ever.
1. Choose the right cut of meat — Some cuts of meat are better for grilling than others. I, personally, prefer to grill strip steaks over other cuts because you get a nice combination of fat and meat for a great flavor. Filet mignon, on the other hand, I prefer to pan sear because it is so lean and I can add fat and flavors in the pan. Experiment! Ultimately, no one can tell you what you like, you have to find it for yourself. Here are the pros and cons of each cut:
(http://www.steak-enthusiast.com/wordpress/wp-content/uploads/Meat-Cuts1.jpg)
2. Choose the right quality of meat — Nothing ruins a good steak dinner like a bad steak. A lot of places sell poor quality meat, so make sure you choose a reputable supplier so you know you are getting your money’s worth. By law, all meats are inspected for wholesomeness so no one is selling you meat that will kill you, but grading is a voluntary system. Meats are graded on several categories, including the marbling of fat and the amount of connective tissue. Sure, it may be fit to eat but do you want to eat it? Prime is the highest quality, followed by choice and select. Choice meats are very high quality steaks and the most common steak used in the restaurant industry. Here are a few pointers to track down the perfect quality & cut of steak:
* Get to know your butcher, call and ask when they receive orders
* Special order cuts you know you want
* Ask them to cut meat just for you (you’d be surprised what they will do for you)
* Order just the grade that you want
* Ask how long they keep their steaks if they don’t sell them
3. Season early — You should salt your meat even before you start your coals. If you throw salt on right before you put it on the grill you end up leaving salt all over the grill, not on your steak. So season your steaks about fifteen minutes before you put them on the grill. That gives the salt a chance to dissolve and evenly flavor your meat. Sea salt is all the rage now and chefs like to fancy up a plate by using specialty salts like Hawaiian Pink Salt or Fleur de Sel. Sometimes a little good salt is all that a steak needs.
4. Take ‘em out early — Let your steaks sit on the counter for at least twenty minutes. I know it doesn’t seem sanitary, but since steaks are whole muscles and you are cooking the outside well above safe levels, you won’t need to worry so much about food-borne illness. The problem with throwing your steaks on the grill right out of the refrigerator is that it will take them a lot longer to cook. Steaks at room temperature take seasoning better and will cook faster. Unfortunately, meat takes time to cook and if you are in too much of a hurry to cook it you are probably in too much of a hurry to really enjoy it. Take your time and learn to enjoy cooking your steak almost as much as eating it.
5. Use charcoal — Gas grills work great for cooking food but can sometimes impart a gas flavor to your meat. I like to use natural hardwood charcoal started in a chimney. Don’t use lighter fluid; it defeats the purpose of using hardwood charcoal. You want to smell the steak roasting over the coals – that is the best part! Some people swear by mesquite soaked in apple juice others say you cook your steak too fast to get any benefit. Wood chips can add flavor if you are smoking your meat but that usually takes a lot more time than it takes to grill a steak. My recommendation is that if you are curious, play around see if you can taste and enjoy the difference.
6. Hot coals — Set your coals up so that you have zones of cooking. Always start off on a hot spot. You want good color and flavor from the high heat. When you flip it, don’t put it down on the same spot as before — it will be cooler. Find another hot spot to continue getting good color and flavor.
7. Don’t touch it! — This is one of the biggest mistakes a home cook makes. Everyone wants to keep checking the food to see if it is done. Leave it alone. Know how thick your steak is and roughly how long it takes to cook. Flip it once and give it a quarter turn once on each side. The more you touch it the better chance you have of screwing it up. Check out this grilling chart as a guide on how to cook steaks:
(http://www.steak-enthusiast.com/wordpress/wp-content/uploads/clip_image002.jpg)
Grilling Chart courtesy of www.kansascitysteaks.com
8. Make it pretty — Use the hot grill to create “cross-hatch” grill marks. Set your steak down at a 45-degree angle from your grill lines. About a quarter of the way through cooking, give it a quarter turn. Half-way through cooking, flip it once. Give it a final quarter turn for the last bit of cooking. When finished you should have a steak that looks like it belongs on a commercial. This might not be the most important thing in your day, but if you’re on a first date or trying to impress then try this!
9. Leave it alone — There’s nothing worse than taking a beautiful steak and covering it with other flavors. Sauces, rubs and butters are fine but if I’m going to eat a steak I like to taste steak. If you are using a lesser cut of meat or poorer quality, marinades are a great tool. But we are talking steak here and all it needs is a little salt, pepper and some heat to cook over. So refer to rule #2 and source and buy only good quality meat.
10. Make all your condiments early — One trap many people fall into when they grill meat is trying to cook the rest of the meal at the same time. Your kitchen is inside; your grill (if you are following tip #5) should be outside. Don’t try to run between the two. You will only end up ruining your steak or your side dish — or both. Plan your meal to get your extras done early so you can focus solely on your grilling. I mean, it deserves it, doesn’t it? I like a simple compound butter made of softened, unsalted butter, garlic, a little red wine and some cracked pepper. Mix it all together, (in a mixer, if you can, so it is smooth), roll it in plastic wrap and put it in the fridge up to two weeks before you cook your steak. One pat on top of each steak can be a nice treat.
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Do you realize its 10 freekin degrees outside :mad:
Cock tease!
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holy crap I cannot wait til spring. I am dying to get out and grill steaks while the kids are playing outside. Winter is getting old.
gonna get some ribeyes and stand out in the snow!!! f**k it! :lol:
and:
+1 imaginary karma to preddy
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lol.
sorry. I know, I can't wait to grill!
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steaks taste better when grilled while it is snowing .
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Steak > anything, anytime.
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Pretty much.
Although I will say. When we were in Australia. We grilled lamb chops... ERMAHGERD! amazing.
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We Had that at a Resort at Mt. Princeton, CO..
It was real good!! But not nearlly enough to fill up this garbage disposal :lol:
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I think we grilled... for 8 of us... somewhere around 50-75 of them.
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This is where i buy all of my steaks,burgers,pot roast and briskets. The supermarket meat is shit compared to these. Give them a try you'll be amazed.
www.Omahasteak.com
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This is where i buy all of my steaks,burgers,pot roast and briskets. The supermarket meat is shit compared to these. Give them a try you'll be amazed. I
www.Omahasteak.com
I 1000% disagree. I grew up on a beef ranch, and Omaha steaks don't cut the mustard. Take that same amount of money and order a 1/2 or 1/4 cow cut and wrapped from a local rancher. The quality, cut, and flavor will be vastly superior.
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This is where i buy all of my steaks,burgers,pot roast and briskets. The supermarket meat is shit compared to these. Give them a try you'll be amazed. I
www.Omahasteak.com
I 1000% disagree. I grew up on a beef ranch, and Omaha steaks don't cut the mustard. Take that same amount of money and order a 1/2 or 1/4 cow cut and wrapped from a local rancher. The quality, cut, and flavor will be vastly superior.
Sorry Aaron, didnt grow up on a beef ranch :lol: And these are way cheaper than the crap you get in a supermarket. I agree if you have a good butcher you'll get the freshest meat available. But none around me so this works.. :thumbs:
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Too each his own Jamie, you got to work with what you have available :thumbs:
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:thumbs:
Too each his own Jamie, you got to work with what you have available :thumbs:
But i bet we both agree. Supermarket steak is horrible. Your better off going to a butcher. :thumbs:
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Meat Locker FTW. 8)
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:thumbs:Too each his own Jamie, you got to work with what you have available :thumbs:
But i bet we both agree. Supermarket steak is horrible. Your better off going to a butcher. :thumbs:
Actually have found that if you find a decent grocer that will cut you the steaks to your liking (Ribeyes 1.25") it makes a BIG difference. A butcher is great for the same reasons. I've found that the cut and thickness of meat means allot to flavor, especially for grilling.
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we have an excellent small grocery store in our little town. All local meat. Good sh!t!
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We know how you dig meat peelz. :gunny:
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We know how you dig meat peelz. :gunny:
only local meat. :lol:
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Do you realize its 10 freekin degrees outside :mad:
Cock tease!
I grill all year round....even here. It sucks standing in the cold but I'm not missing out on steaks.
Now I've found our butcher at costco to do a great job but most times I go to our local butcher at Joe Caputo & Sons (Randy will inform you how much this place rocks).
And I have to agree with Aaron, Omaha is overpriced crap, I've found better steaks at the local grocer. Every time someone gave me a gift card to Omaha I was 100% let down. Next time someone sends me a gift card to that place I'm giving it to a food shelter.
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Oh Man, Caputo & Sons is amazing. Wish I'd have brought back more... (next time) but lydia and me brought back 2 home made style chicken kiev's. Chicken breasts were probably 1/2 pound a piece.
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Next time you come down bring a cooler and take more home with you. There are so many killer things there.
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spring... I iz ready!
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I could have gone for a few more canoli's those were amazing!!! :D
I can't wait to grill some gool ol' brats. We have a local grocer who makes their own. They have some different flavored ones.
Jalapeno and Cheddar FTMFW 8)
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Next time you come down bring a cooler and take more home with you. There are so many killer things there.
I'll give you $10 to slam Randy's head in said Cooler :thumbs:
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Hmm steak...I love the home grilled ones more than the restaurants.
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big old Porterhouse FTMFW
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+1 or a good T-bone
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Ranger likes the bone!
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we grilled steaks on THursday last week, it was outstanding. Ribeyes
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I need to Grill... Soon.
Checking weather....50's all weekend. may have to..
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Had steak Friday AND Saturday nights for my birthday :woot:
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Nice!
No holidays coming up. wifes b-day is in just over a month.
still figuring out what to get her.
think we're gonna go out for dinner tomorrow. She got a new job for some rich people nannying. She's pretty pumped. no weekend, good pay. nice kids. and if they want US to house sit.. She makes BANK.
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I need to Grill... Soon.
Checking weather....50's all weekend. may have to..
I grill year round, no joke
6 feet of snow, I am out there in my big winter coat, cookin some steaks!
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if I had a place to grill. no doubt, I'd be doing the same thing. 8)
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The weather here is always nice so I grill year round :clap:
Good stuff in your article Krandall, just disagree on the salt. I like to sprinkle the salt only on one side (a lot of it) and while on the grill. I have found that if you sprinkle salt before hand you will dry the meat up. I agree on using sea salt, as large grained as you can.
If you have a good and knowledgeable butcher get him to cut for Culotte steak, freaking awesome!
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yea.. 3rd floor not good for grilling
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It's not? ??? I used to do it on the 6th floor at the airport...
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One time I was grilling and I went inside for 2 minutes, when I came back out everything was on fire including the fence! Steaks were xtra crispy and I was sad, they were 1 and 3/4 inch Ribeyes... what a waste. :(
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That's why you let the men gril..
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+1 Damn wimmin, stay in the kitchen! :mad:
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+1 Damn wimmin, stay in the kitchen! :mad:
post of the day :lol:
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4 new yorks ready to go on the grill tonight.
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off next week so I just may have to refer to this thread. :thumbs:
ever since this thread got started I've been in the mood for a big fat juicy steak. And you homos better not quote change me. :lol:
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off next week so I just may have to refer to this thread. :thumbs:
ever since this thread got started I've been in the mood for a big fat juicy hmmmmmmm. And you manly jocks better not quote change me. :lol:
Too easy :gunny: LOL, could not help it.
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:rofl:
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thats a little too easy!
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:lol:
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damn whores
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Grilled Monday evening, did burgers and sweet corn. took the husks off the corn, brushed on olive oil and sprinkled with basil. I also put chili powder on mine. was freaking awesome!
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Here's a few grilling tips...
Never have your grill to close to your fence... they seem to catch on fire.
112 octane fuel is great for getting the coals started and gives the grilled items a nice flavor.
Preddy is an expert in starting the grill and cooking on it... just stand back 20 feet when he is lighting it! :rofl:
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My tip...let someone else other than me do the grilling...cause I use the smoke alarm as a timer.
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Well, peelz, preddy, and myself have been filling shout w/ grilling pics. making my mouth water.
I've got a couple questions.
so this year I've been grilling at least once a week since summer hit in full swing.
been doing sweet corn a lot. husk it, brush on some olive oil/basil/chili powder. cook for about 8 mins while turning it. om nom nom.
Ive been grilling lots of brats and chicken, Steak kind of intimidates me while looking at all the cuts. I did a new york strip about 2 weeks ago. What are good types of cuts to grill?
With charcoal. Can you put wood chips over the coals also to give it the smoke? or do you need a special grill for that?
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Well, peelz, preddy, and myself have been filling shout w/ grilling pics. making my mouth water.
I've got a couple questions.
so this year I've been grilling at least once a week since summer hit in full swing.
been doing sweet corn a lot. husk it, brush on some olive oil/basil/chili powder. cook for about 8 mins while turning it. om nom nom.
Ive been grilling lots of brats and chicken, Steak kind of intimidates me while looking at all the cuts. I did a new york strip about 2 weeks ago. What are good types of cuts to grill?
With charcoal. Can you put wood chips over the coals also to give it the smoke? or do you need a special grill for that?
Yeah mano! Wood chips in the charcoal simulate smoking. The tri-tip I was mentioning, use a small amount of charcoal, and indirect cook it. Might be a big cut of meat for just you and the mrs.... but totally worth it.
A big fat ribeye is pretty good too, kjust can't overdo it, it gets dry easy. same with the tri-tip
I am starting to think about going back to charcoal. THough I love the gas grill!
Man I am starving.
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I like gas because it's an easy quick thing, but The more and more I use charcoal. It tastes so much better.
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What kinds of charcoal can you get at the states? Normal wood charcoal or brickets? I usually use the Kinsford match light and once it is really going I put the normal charcoal on top. Charcoal tastes a ton better than the gas grill, I like the encino charcoal.
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charcoal, then some applewood or hickory wood chips in there. FOr flavor.
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I had a bad experience back in the day with the match light stuff, so always use plain ol' kingsford w/ lighter fluid.
I'll have to look into wood chips. That sounds awesome.
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you ever heard of a chimney lighter? put your bricquets in it, some paper under neath it, then pull off the chimney when bricquets are gray. Then you are ready. No lighter fluid. Pretty slick.
(http://ecx.images-amazon.com/images/I/41885RKYMSL.jpg)
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I didn't know you lit it w/ paper. I thought it was just a quicker way to get teh coals started.
Anyone have some good tips for lighting charcoal?
I've found that dumping the charcoal onto the grill and then stacking it up pyramid style works very well.
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I didn't know you lit it w/ paper. I thought it was just a quicker way to get teh coals started.
Anyone have some good tips for lighting charcoal?
I've found that dumping the charcoal onto the grill and then stacking it up pyramid style works very well.
that's how I do it. But thew chimney thing uses no lighter fluid. THe heat of the flame pruduces a vent to keep air flowing through, and it heats up quick. :thumbs: Never saw one work before last week
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Alrighty, I did my first shrimp a few days ago on the grill. Are there any tips for that? I deveined and shelled the shrimp, seemed to go good. I just threw them on, brushed on a little olive oil/parsley/chili powder mix. only thing I'd change is skewer them. But.
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I have a good tip for the shrimp: Use the same Olive oil, parsley and chili powder mix (you can also add some crushed sundried tomatoes to this mix). Then cut the shrimp in half longitudinally (butterfly cut shrimp), cutting from the side they have their legs on. You do this even with the head and do not deshell them. Once this is done you put the mix on the meat part of the shrimp and just grill them like that. I usually dont even turn them, just let them cook in their juices with the grill cover on so they cook thoroughly.
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Hoping to give this a try tomorrow.
Got some habanero n the garden. 9 on 1 plant. Can't wait to cut one up.
Take that or even a jalapeno cut it up into TINY pieces. like.. maybe a bit bigger than 1/8" square. It take a while, but well worth it. then mix it in w/ your hamburger and toss it on the grill. I've even cut up cheese into tiny squares and mixed it in. You get some run off. But most stays in the burger. It's delicious!
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All this steak talk is making me hungry again :(
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Here's my Brisket I did for the 4th. Start off by making a package of bacon, take the greese and rub down the brisket with the bacon greese. I used my step dads AMAZING BBQ rub and put it in the fridge over night. 6 hours in the smoker at 220ish over a bin of beer and applejuice. I sprayed it with beer/apple juice ever 45 minutes. Wrap with foil twice and put in oven for 4 hours at 200*. I had some buddys over that night and everyone thought it was the best brisket they'd ever had!
(http://i11.photobucket.com/albums/a195/preddy08/meat.jpg)
Couple of months ago I did some pork butts in almost the same manner. Rub down with step dads seasoning, set in fridge over night and smoke for 14 hours at 225*. Spray with beer/apple juice every hour. It litterly takes a twist of the fork to pull it apart :woot:
Hour 4 in the smoker:
(http://i11.photobucket.com/albums/a195/preddy08/CIMG2070.jpg)
When all done. Note the smoke ring.
(http://i11.photobucket.com/albums/a195/preddy08/CIMG2072.jpg)
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If anyone want some REALLY REALLY good seasoning let me know. My Step dad has his own BBQ restaurant and makes his own seasonings. He's won countless local BBQ cookoffs with the same seasoning. I've tried alot of different rubs and did a blindfold taste test and every time this wins HANDS DOWN! He has a tucson chicken, a BBQ rub, and a steak rub. He sells the hell out of them at the restaurant at 6 bucks a pop. Surely I could get them cheaper.
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Damn that looks good :nana:
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last night. 2nd time doing shrimp on the barbie. Forgot to take pics :(
It was even better than the first!!!!
shawna. how do you control the temp in your smoker?
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making some grilled steak fajitas tonight... :woot:
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last night. 2nd time doing shrimp on the barbie. Forgot to take pics :(
It was even better than the first!!!!
shawna. how do you control the temp in your smoker?
You can adjust the opening on the top and the bottom of the smoker to control the airflow. Its litterly set it and forget it.
http://www.biggreenegg.com/index.html
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Getting ready for tomorrow.
http://www.nakedwhiz.com/thechicken.htm
right now its got chopped up onion, jalapeno peppers, and lime inside the chickens. I'm thinking about 400* for two hours with cherry wood.
(http://i11.photobucket.com/albums/a195/preddy08/CIMG2279.jpg)
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Started off with this in a white wine sauce.
(http://i11.photobucket.com/albums/a195/preddy08/CIMG2280.jpg)
And the chicken when all done. 160 in the brest and 180 in the thigh.
(http://i11.photobucket.com/albums/a195/preddy08/CIMG2282.jpg)
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Shawn... your meat gets me excited! :nod:
I vote you get to do some cooking like this at the next rally. Just let me know what is needed and I will buy it if you will cook it! :)
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Alrighty, I did my first shrimp a few days ago on the grill. Are there any tips for that? I deveined and shelled the shrimp, seemed to go good. I just threw them on, brushed on a little olive oil/parsley/chili powder mix. only thing I'd change is skewer them. But.
I like Shrimp rapped in bacon, stuffed with cream cheese and jalapenos. Simple as it sounds. Clean, peal, and devein shrimp. Place on half slice of medium to thick cut bacon. Add 1/2 pickled or fresh jalapeno and small slice of cream cheese. Wrap bacon and stick with tooth pick. Sprinklie with favorite seaoning. Cook till bacon is done.
Normally only half of them make it from the pit to the house. :rofl:
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Oh bacon! And cream cheese and jalapenos and shrimp! This thread is making me hungry.
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Roy, spices headed your way. Should be there by the weekend.
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Picking up a ~8lbs prime rib roast today. Starting a new adventure into dry aging beef. Hope I dont make everyone sick :lol: Seems pretty simple.
Gonna grill/smoke it for ~3 hours till a nice internal temp of 125ish. Hoping to out do my step fathers award winning smoked prime rib thats on his menu. He says he wants to help, but I kinda wanna do it my way. But I'll gladly take some pointers.
I finally convinced my mom to have Christmas at our house instead of everyone driving 1.5 hours to hers.
I can't wait! :woot:
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I am doing a Prime Rib Roast this year as well. However I don't have a smoker so this recipe is what I use in the oven, it is tender and juicy. It's always a big hit too!
Wet Brine Recipe
In a large pot ( big enough for the roast) Pour 6-8 cups of water or beef stock.
Add 2/3 cup of Kosher or Sea salt,
3/4 a cup sugar,
6-8 cloves of garlic (just crushed open or split in half),
16 black, red and green peppercorns,
1 lemon cut in 1/2. Squeeze some juice into pot and then drop both halves in.
3 Bay leaves,
A few sprigs of thyme, parsley, or any herbs that you prefer!
After adding all the above ingredients to the pot, bring to a boil and then turn off the heat. Let cool10-15 minutes.
Place the Roast in the brine mixture and let sit for 24 hours in refrigerator. Or you can let it sit in the mixture for 48 hours for extra juicy, tender roast. It only requires 24 hours for great results.
When your ready to cook the roast, pull it out of the pot and rinse off. Pat the roast dry, and let it set out for 1/2 hour (minimum) to dry at room temperature. I leave it out for up to 2 hours.
Then place roast in roasting pan (DO NOT USE A BAG!).
Butter roast generously with softened butter, dip a cheese cloth in melted butter to wrap roast with. Cut slits in top of roast and stuff with garlic cloves, sprinkle salt and pepper generously, wrap with buttered cheese cloth and put in oven at 450 degrees for 15 minutes. Then turn down to 325 degrees for remainder of cooking time. Time will vary depending on size of roast, I do a 7-8lb roast and cook for 2 to 2 and 1/2 hours. Basting is not required unless the cheese cloth becomes dry, just baste with more melted butter. It should be gray the first inch in on the meat and from there turn pink, and then light red in the center. Let meat stand for 30 minutes to redistribute all the wonderful juices. Then cut and serve.
** Note, using the amount of salt in the above recipe seems like alot, but will not give the roast an over salted flavor. You do not have to use the pot to store the roast in the brine mixture, a large container will suffice. Add extra water to make sure the roast is covered.
Then you cannot forget the Horse Radish Sauce whether you buy it from the store or make your own.
Creamy Horse Radish Sauce
Use about 1/4 to 1/2 cup of prepared horseradish, mix with 2 cups of sour cream. Add two tablespoons of lemon juice and a teaspoon of salt. Thoroughly mix the ingredients, adding more horseradish as desired.
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Nikki, look up Alton Brown's way of doing Prime Rib. I've always wanted to try that!
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Hmmm... that looks interesting (the dry aging). I wonder if I could do the brine for 24 hours and then do the dry aging in the fridge. I really love the flavor I get with the wet brine. I might just try that.
As long as your fridge stays at 40 degrees or below I wouldn't worry about getting people sick with the dry aging. Do a trial run, try dry aging the meat for a day or 2, then smoke/cook it and see how you like it. Then the next time go a little longer. If you wanna go the whole 7 days I would make sure the fridge is set to 35 degrees for extra caution since fridge temps can vary throughout the day.
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scored ten pounds of TriTip roast for xmas dinner. :woot:
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noice!
we get Potato Sausage for Christmas. :)
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Hmmm... that looks interesting (the dry aging). I wonder if I could do the brine for 24 hours and then do the dry aging in the fridge. I really love the flavor I get with the wet brine. I might just try that.
As long as your fridge stays at 40 degrees or below I wouldn't worry about getting people sick with the dry aging. Do a trial run, try dry aging the meat for a day or 2, then smoke/cook it and see how you like it. Then the next time go a little longer. If you wanna go the whole 7 days I would make sure the fridge is set to 35 degrees for extra caution since fridge temps can vary throughout the day.
I dont know if I'd do a brine. I'd rather taste the meet than anything else. A little salt, a little pepper, a little sage and call it a day.
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Thyme... LOTS of it... one of my new favorite spices.
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homos. spices, seasonings...blah blah blah :blah:
cook the friggin steak and eat it already. :confused:
:lol: JK carry on. :popcorn:
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wife made spice jars a while back, had stuff in there that I've never tried before.
rosemary is another favorite of mine.
om nom nom
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garlic garlic and more garlic. :lol:
we use famous dave's rib rub for alot of BBQ. good stuff.
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just fire....
thats all..
no goddamn spices or rubs... just fire!
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I agree simple can be good. :thumbs:
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Simple spices are where its at.
Salt and Pepper is my primary. Its fun to try other stuff though :)
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just fire....
thats all..
no goddamn spices or rubs... just fire!
[/quote
just add pear or applewood.
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I prefer Propane over any wood or charcoal
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propane is nice if you want to make a quick "grilled" meal.. That's about it though.
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I prefer Propane over any wood or charcoal
:ban:
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+1 :ban:
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The only thing that Hefe smokes is pole 8)
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There are good things about either one. I use gas mostly....unless it is a big get together. But for taste, you can't really argue with slow cooking a big fat steak over charcoal. :thumbs:
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A few rules for the newbie griller.
BBQ RULES
We are about to enter the BBQ season. Therefore it is important to refresh your memory on the etiquette of this sublime outdoor cooking activity. When a man volunteers to do the BBQ the following chain of events are put into motion:
Routine...
(1) The woman buys the food.
(2) The woman makes the salad, prepares the vegetables and makes dessert.
(3) The woman prepares the meat for cooking, places it on a tray along with the
necessary cooking utensils and sauces, and takes it to the man who is lounging
beside the grill - drink in hand.
(4) The woman remains outside the compulsory three meter exclusion zone where the exuberance of testosterone and other manly bonding activities can take place without the interference of the woman.
Here comes the important part:
(5) THE MAN PLACES THE MEAT ON THE GRILL.
More routine...
(6) The woman goes inside to organize the plates and cutlery.
(7) The woman comes out to tell the man that the meat is looking great. He thanks her and asks if she will bring another drink while he flips the meat.
Important again:
(8) THE MAN TAKES THE MEAT OFF THE GRILL AND HANDS IT TO THE WOMAN.
More routine...
(9) The woman prepares the plates, salad, bread, utensils, napkins, sauce and brings them to the table.
(10) After eating, the woman clears the table and does the dishes.
And most important of all:
(11) Everyone PRAISES the MAN and THANKS HIM for his cooking efforts.
(12) The man asks the woman how she enjoyed her 'night off,' and, upon
seeing her annoyed reaction, concludes that there's just no pleasing some women.
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For all of you out there that want to try something different that wood chips try pork fat, yes i said pork fat! Get your coals white hot, spread coals out to make zones on the grill, throw pork fat directly on coals before putting the grate back on. Doing this gives a smoke flavor of the pork and keeps the steak from drying out. 8)
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genius preddy :rofl: :clap:
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genius preddy :rofl: :clap:
Funny thing is its 90% true!
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(http://i.imgur.com/t2ikh68.jpg)
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tri tip steak... OHHHH MAN!!!
ready for noms.
Ive done some grillin over the winter....but I cannot wait for a little warmth do some good stuff.. :thumbs:
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had me some good tritip in Vegas for breakfast one morning
http://i.imgur.com/0daPCe0.jpg
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very nice! :thumbs:
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om nom nom