KSUFans Archives
Fan Life => The Endzone Dive => Topic started by: catdude33 on June 11, 2009, 02:54:36 PM
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OK gang, here's the deal. I love to grill, but I'm tired of using the same old seasonings, marinades, rubs, etc. In this thread we will share our "grilling secrets" for the benefit of all. They could be grilling tips in regard to steak, pork, chicken, burgers, potatoes, vegetables, etc. Don't hold back.
I have very high hopes for this thread, please don't frack it up for me.
33's "Tip" - Emeril's Essence Creole Seasoning is good on everything. Don't buy it though, make it yourself.
http://www.emerils.com/recipe/14/ (http://www.emerils.com/recipe/14/)
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Best Steak Ever!
First, go get a beef tenderloin. Costco is a great place for them. Will run around $40-$80. Cut into 2-4 inch thick filets.
Second, marinade the cuts in LaChoy brand teriyaki syrupy marinade. Must be LaChoy, and must be the syrupy marinade. Don't accidentally get Soy. Also include three pepper blend spice, a touch of accent (unless allergic to MSG), and some chopped pineapple with the juice. Marinade overnight is best, but even a few hours will do wonders.
Get the grill really freaking hot. Toss 'em on. Back the grill of to what you would think of as "medium." Wait about 8 minutes and turn them. Wait about 8 more and check them. Take your left fore finger and touch your left thumb pad area under your left thumb...that is how soft the steak should be if you wan't medium rare. Do the same with your ring finger if you want medium well.
Serve and enjoy.
Best filet you'll have.
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Filets - cover liberally with fresh cracked black pepper and kosher salt (people will tell you not to put on salt until they are almost done but this is BS) - Get the grill as absolutely hot as possible - add some cooking oil to the outside of steaks so they don't stick - Put on grill for 15 seconds and flip -15 seconds and flip - etc. for a total of about 8-9 minutes. Used to just let them sit for about 4 minutes a side (maybe twist 180 to get the criss cross pattern) but read about this new constant flipping way and it is great.
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(http://www.internetdope.com/images/oscar.jpg)
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(http://www.drillspot.com/pimages/1395/139536_300.jpg)
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:lick:
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Prepare a hot, open fire using wood (and smaller dead plant matter as kindling). Whittle or strip bark from one end of a thin, ~2 foot long stick (or reed that you find on the ground), until it has a clean and pointy end. Purchase a pack of "hot dog" meat, aka American Frankfurters, which should be available at most higher-end specialty food stores. Insert the de-barked, pointy end of the stick into the weiner meat lengthwise, following its long axis. Thrust skewered weenie impatiently into flames and rotate it occasionally until blackish crust forms on the outside of the dog or your hand starts to blister. Remove dog from flames, grasp it with a white, enriched-flour bun, and remove the cookin' stick [stick may be reused]. Add condiments as desired and enjoy immediately.
When done properly, the inside of the dog should be cold compared to the blackened tasty outer crust. If the inside of the dog is warm, thrust subsequent attempts deeper into the flames.
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Throw on a piece of hickory before you throw a steak or burgers on.
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Grilled BBQ Chicken:
6 boneless skinless chicken breasts
for the sauce:
12 tablespoons barbecue sauce
6 tablespoons honey
1/2 teaspoon red pepper
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon chives
Boil the chicken in hot water for a few minutes before you place it on the grill. This will help make sure the insides are cooked before you finish it on the barbecue for the great grilled flavor. Arrange the chicken breasts on the grill over medium heat. Very generously baste them with barbecue sauce and honey, and sprinkle with the spices. Turn once while cooking and cook for four to five minutes on each side. Allow chicken to cook slowly to ensure they don't become dry and lose the flavor.
:stirpot:
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FYI, chix dig filets marinated in balsamic vinaigrette.
I'm a frequent flipper with steaks.
With burgers, I've found that it's almost more important what you put INSIDE than outside. Love stuffing mine full of things like sun dried tomatoes and asiago cheese (or eggs).
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My roommate just started me on this.... Go buy a rump roast from a local store. Slice it up into 7 or 8 chunks, or 4 or 5 steaks. Dry rub those bad boys and throw them on a charcoal grill for 30 minutes or so. :drool: It can feed a couple people for 6 bucks.
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try a chuck roast and grill it whole and cut it up when done more tender than a rump roast.
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try a chuck roast and grill it whole and cut it up when done more tender than a rump roast.
Interesting....how long does that take to cook through?
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only flip once.
brats take at least 20 minutes to cook the right way.
close your grill, don't let the heat escape. don't be a meatpeeker.
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Throw on a piece of hickory before you throw a steak or burgers on.
Best burger I ever had was hickory smoked.
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My searing method for any steak:
Get grill really hot. 600-700 degrees F. Put steaks on and turn after 1.5 minutes. Let other side cook for 1.5 minutes. Lower temp on grill to about 400-500 degrees F and let steaks cook to your liking.
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Everything tastes better when I beat my meat.
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If you don't want to buy the better cuts of meat, you can turn any old cheaper cuts of steak into prime cuts by salting before hand.
1. Use kosher or sea salt (not table salt, it will taste like crap).
2. Steak should be 1" or thicker.
3. Cover both sides of the steak with the salt, pretty much until you can't see red.
4. Let it sit at room temperature on a plate, covered with plastic wrap. The thicker the cut, the longer it should sit. 1"=30min. 1.5"=45min. >1.5"=1hour or more.
5. Rinse all of the salt off and pat dry.
6. Grill as usual.
7. After grilling, top with garlic-herb butter:
1 stick of unsalted butter, softened (not melted, just softened)
handful of fresh herbs (any combination is fine).
1-3 cloves of garlic, smushed in garlic press
To make the Garlic-Herb Butter, combine all ingredients. Lay out a sheet of plastic wrap. Spoon butter mixture on wrap. Roll and shape butter into a log. Refrigerate to firm up for 30 minutes. Slice into 1/4" disks to top the grilled steaks. You can make butter up to 3 days in advance. Make sure you use unsalted butter - the steak is seasoned perfectly already.
:cheers:
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If you don't want to buy the better cuts of meat, you can turn any old cheaper cuts of steak into prime cuts by salting before hand.
1. Use kosher or sea salt (not table salt, it will taste like crap).
2. Steak should be 1" or thicker.
3. Cover both sides of the steak with the salt, pretty much until you can't see red.
4. Let it sit at room temperature on a plate, covered with plastic wrap. The thicker the cut, the longer it should sit. 1"=30min. 1.5"=45min. >1.5"=1hour or more.
5. Rinse all of the salt off and pat dry.
6. Grill as usual.
7. After grilling, top with garlic-herb butter:
1 stick of unsalted butter, softened (not melted, just softened)
handful of fresh herbs (any combination is fine).
1-3 cloves of garlic, smushed in garlic press
To make the Garlic-Herb Butter, combine all ingredients. Lay out a sheet of plastic wrap. Spoon butter mixture on wrap. Roll and shape butter into a log. Refrigerate to firm up for 30 minutes. Slice into 1/4" disks to top the grilled steaks. You can make butter up to 3 days in advance. Make sure you use unsalted butter - the steak is seasoned perfectly already.
:cheers:
no offense but salt doesn't tenderize tough meat. it does dry it out, however.
and i'm not sharing any of my years of accumulated grilling experience on any of your scrubs
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I garlic salt steaks and then run over them with a serated(?) knife very lightly to work it into both sides. I do this with Top sirloin steaks turns out very tasty.
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try a chuck roast and grill it whole and cut it up when done more tender than a rump roast.
Interesting....how long does that take to cook through?
varies with heat source but at least 5-7 minutes a side, I like to sear both sides then finish on indirect heat, varies on how thick. I do medium rare so it's hard to f up. Always let it rest about 10 mins before cutting.
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Great "tips" so far people. Something I learned just a few weeks ago was that you can defrost meat very fast, and very safe, by putting the plastic sealed cut into a bowl of cold water. Much better than defrosting in the microwave. Does everyone else know about this?
P.S. I grill asparagus quite often, any other veggies that people have success with on the grill?
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Marinade Pork Chops in Italian dressing and pour it on as you grill it to keep it moist. I usually don't marinade for more than an hour if it's an acidic marinade like vinigar; as the acid will actually cook the meat. I knew a guy that would cook fish in his refrigerator by just pouring freshly squeezed lemon juice & something else I don't remember, allowing the acidity to "cook" it. Was too pussy to eat/try it, but he said it was good.
Also, I try not to ever freeze meat, but if I do, I always defrost in the microwave making sure that it's covered in whatever marinade I'm using through out the entire defrost cycle and I never defrost until it's completely un-frozen... I just get it a little soft. Sometimes I have to pull it out to baste several times to keep the marinade coverage going but it's fast and doesn't dry it out.
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Great "tips" so far people. Something I learned just a few weeks ago was that you can defrost meat very fast, and very safe, by putting the plastic sealed cut into a bowl of cold water. Much better than defrosting in the microwave. Does everyone else know about this?
P.S. I grill asparagus quite often, any other veggies that people have success with on the grill?
It will take a while with cold water, I use luke warm water, food bacteria freaks will tell you not to do it but I'm not patient.
Marinade Pork Chops in Italian dressing and pour it on as you grill it to keep it moist. I usually don't marinade for more than an hour if it's an acidic marinade like vinigar; as the acid will actually cook the meat. I knew a guy that would cook fish in his refrigerator by just pouring freshly squeezed lemon juice & something else I don't remember, allowing the acidity to "cook" it. Was too pussy to eat/try it, but he said it was good.
Also, I try not to ever freeze meat, but if I do, I always defrost in the microwave making sure that it's covered in whatever marinade I'm using through out the entire defrost cycle and I never defrost until it's completely un-frozen... I just get it a little soft. Sometimes I have to pull it out to baste several times to keep the marinade coverage going but it's fast and doesn't dry it out.
never had "fish in a bag". Not too big of a fish person though.
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not rich enough to have a grill. usually make this for breakfast on the weekends...
http://www.thesalmons.org/lynn/dishwasher.html
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not rich enough to have a grill. usually make this for breakfast on the weekends...
http://www.thesalmons.org/lynn/dishwasher.html
lol
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Great "tips" so far people. Something I learned just a few weeks ago was that you can defrost meat very fast, and very safe, by putting the plastic sealed cut into a bowl of cold water. Much better than defrosting in the microwave. Does everyone else know about this?
P.S. I grill asparagus quite often, any other veggies that people have success with on the grill?
I've worked in restaurants for 6 years, and using cool (not necessarily cold) water is the norm. You put a frozen product in a bucket and put running water on it until it's thawed out. The theory is that the "cool" water will thaw the product without starting the cooking process. The water remains running in order to recycle out water that is cooled down by the frozen product with fresh water from the facet, thus accelerating the process (again, without starting the cooking process). Starting the cooking process too early can lead to food borne illness, which is another topic for another day.
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If you don't want to buy the better cuts of meat, you can turn any old cheaper cuts of steak into prime cuts by salting before hand.
1. Use kosher or sea salt (not table salt, it will taste like crap).
2. Steak should be 1" or thicker.
3. Cover both sides of the steak with the salt, pretty much until you can't see red.
4. Let it sit at room temperature on a plate, covered with plastic wrap. The thicker the cut, the longer it should sit. 1"=30min. 1.5"=45min. >1.5"=1hour or more.
5. Rinse all of the salt off and pat dry.
6. Grill as usual.
7. After grilling, top with garlic-herb butter:
1 stick of unsalted butter, softened (not melted, just softened)
handful of fresh herbs (any combination is fine).
1-3 cloves of garlic, smushed in garlic press
To make the Garlic-Herb Butter, combine all ingredients. Lay out a sheet of plastic wrap. Spoon butter mixture on wrap. Roll and shape butter into a log. Refrigerate to firm up for 30 minutes. Slice into 1/4" disks to top the grilled steaks. You can make butter up to 3 days in advance. Make sure you use unsalted butter - the steak is seasoned perfectly already.
:cheers:
no offense but salt doesn't tenderize tough meat. it does dry it out, however.
and i'm not sharing any of my years of accumulated grilling experience on any of your scrubs
No offense taken. I always thought the same thing. But watched an episode of Cook's Illustrated/America's Test Kitchen, and they had a cool segment on why this works. Grabbed the images from some other website for explanation:
(http://farm4.static.flickr.com/3216/2523531309_a1e5de1ce1.jpg)
(http://farm3.static.flickr.com/2037/2524356176_eb011258f8.jpg)
(http://farm3.static.flickr.com/2376/2524356244_faf64e1a0c.jpg)
(http://farm3.static.flickr.com/2411/2523531455_605de5296c.jpg)
(http://farm3.static.flickr.com/2346/2524356324_ff4c99a2a7.jpg)
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grilled corn-
take off green crap
take off the hairy crap
run the corn all over with mayo
pour flakey parmesagn cheese on it
wrap in foil
grill for a while until done
I know it sounds gross but is good
also try grilling pizza
also brine your bone in chicken over night before grilling and thank me later
also you shouldn't have to do anything to a good steak other than some grape seed oil and then salt/pepper to make it taste good.
also for burgers, use william sonoma hamburger seasoning
stop by my patio any of the next 16 weekends and these techniques will be employed
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stop by my patio any of the next 16 weekends and these techniques will be employed
honestly going to do this. Also going to make you fire up that green ufo you keep out there.
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stop by my patio any of the next 16 weekends and these techniques will be employed
honestly going to do this. Also going to make you fire up that green ufo you keep out there.
i'll have an ice cold D&S waiting for you :drink:
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Zucchini = :flush:
Grilled Zucchini = :fatty:
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fav rub is this. put it on ribs. amazing. you can buy it on their online store...
(http://rudysbbq.com/store/images/PRODUCT/medium/15.jpg)
favorite thing to make on grill is jerk pulled pork. take pork loin and marinate in walkerswood overnight. then put on aluminum foil and pour more walkerswood on it. wrap in foil. cook indirectly for a couple of hours till pork temp is about 165. pull off grill and let it sit for about five or ten minutes. open up foil. get two forks and pull apart. can get walkerswood online or at world market.
(http://www.cosmicchile.com/cosmicchile/images/items/walkerswood-jerk-marinade.jpg)
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When you're all done with meat and are ready for dessert:
Slice a peach in half and remove pit
brush cut side with veg oil
Sprinkle cut side with cinnamon and brown sugar
Place round side on grill on medium heat for 4-6 minutes
Turn and cook for 2 minutes to carmelize sugar
Serve with scoop of ice cream.
Tastes like peach pie
Probably would be good with apples, too, but haven't tried it.
Will have to give grill a good scraping as some of the brown sugar will stick.
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not really a recipe, but more of a tip on grilling ribs in less than an hour and a half.
after putting the rub of your choice on the ribs get out a piece or two of aluminum foil bigger than the ribs. place ribs in aluminum foil, put about 1/4 to 1/3 a cup of water under the ribs. fold the aluminum foil over the ribs and enclose them. place this on the grill for 45-60 minutes over medium heat. take ribs out of aluminum foil and put directly on grill, flipping a couple times (every 5 minutes or so and sauce each time the ribs are flipped). and enjoy.
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(http://www.lawrys.com/~/media/Images/Sites/Lawrys/ProductDetail/product_bajachipotle.ashx?w=240&h=271&as=1)
tried this stuff on some chicken thighs last weekend. Really really good.
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(http://www.lawrys.com/~/media/Images/Sites/Lawrys/ProductDetail/product_bajachipotle.ashx?w=240&h=271&as=1)
tried this stuff on some chicken thighs last weekend. Really really good.
sounds delicious. the kc masterpiece honey teriyaki marinade is uber good on chicken and steaks :lick:
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Although I'm a sucker for a good KC strip, I love to grill pork steaks and country style pork ribs. Make sure to grill on indirect heat. A decent job will take about 2 hours. For the best flavor, use charcoal and toss on some apple chips, for smoke flavor, several times in the first hour.s
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I second the peach thing, but i use a balsamic glaze not cinnamon and sugar.
I got a grill skillet and love it.
(http://www.bedbathandbeyond.com/assets/product_images/380/1456612268084P.JPG)
Marinated some fajita meat over night and tossed it in the pan let it get nearly done and threw in peppers and onions.
Use it a lot for veggies or potatoes. Use a lot of Tony's.
Also do foil packets of sliced potatoes and onions with butter or non-stick spray, your choice and Tony's.
For a good steak, really all you should need is some olive oil and S+P. Let the meat flavor come through. For crappy cheap meat, marinating or rubbing is a must.
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Put on grill for 15 seconds and flip -15 seconds and flip - etc. for a total of about 8-9 minutes. Used to just let them sit for about 4 minutes a side (maybe twist 180 to get the criss cross pattern) but read about this new constant flipping way and it is great.
Was pretty skeptical about this, but it worked great. One of the best steaks I've grilled in a while. I flipped every 30 sec. though.
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Put on grill for 15 seconds and flip -15 seconds and flip - etc. for a total of about 8-9 minutes. Used to just let them sit for about 4 minutes a side (maybe twist 180 to get the criss cross pattern) but read about this new constant flipping way and it is great.
Was pretty skeptical about this, but it worked great. One of the best steaks I've grilled in a while. I flipped every 30 sec. though.
:thumbsup:
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Salt will also carry any marinade into the meat, but must be kosher or sea.
portabella mushrooms, cut in 1/2 inch slices, make a tray out of aluminum foil, toss in some butter and garlic salt, enough to saute' them, cook until tender. Same with zucchini dip in or brush on melted butter w/ garlic salt, cook them directly on the grill.
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Beer. Check. Strips. Check. Lawn chair. Check. I love summer
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Beer. Check. Strips. Check. Lawn chair. Check. I love summer
exchange the strips for chicken and corn on the cob and you just described my evening.
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Beer. Check. Strips. Check. Lawn chair. Check. I love summer
exchange the strips for chicken and corn on the cob and you just described my evening.
I almost bought COC.
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Beer. Check. Strips. Check. Lawn chair. Check. I love summer
exchange the strips for chicken and corn on the cob and you just described my evening.
I almost bought COC.
gonna try 'clams suggestion about the mayo on the COC.
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Dumb question- can grills take natural gas? Our new house has a natural gas spicket on the back, but it's old and no idea if that sort of thing is still around.
:dunno:
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Dumb question- can grills take natural gas? Our new house has a natural gas spicket on the back, but it's old and no idea if that sort of thing is still around.
:dunno:
yep, you have to buy one that is made for either though. There are a lot that will say dual fuel.
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This brand is my favorite seasoning if I just want to season my ribeye with the ol' salt/pepper deal purists only...if you're this type then get this product because it's so much better then digging in the cabinet trying to find the morton's table salt and equally embarrassing ground pepper in the small tin can...
and also if you like to do baked potatoes rather on the grill/oven/microwave then get this seasoning as you will never use anything else the rest of your life for baked potatoes.
http://www.janeskrazy.com/products.asp?idProduct=46
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Beer. Check. Strips. Check. Lawn chair. Check. I love summer
exchange the strips for chicken and corn on the cob and you just described my evening.
I almost bought COC.
I'm normally a HFOA, but I'm gonna have to question this one.
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Beer. Check. Strips. Check. Lawn chair. Check. I love summer
exchange the strips for chicken and corn on the cob and you just described my evening.
I almost bought COC.
I'm normally a HFOA, but I'm gonna have to question this one.
:confused:
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What kind of grill do you fellow EMAWers use? I have the Big Green Egg, which is more of a smoker...'clams has the same thing. I'm looking into buying a weber kettle here soon to sear steaks on. I don't have a grill right now (egg is at the parents house, and will remain there till i graduate) and I'm having major steak withdrawals.
Any suggestions on grills to buy? I'm more of a charcoal fan, btw
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What kind of grill do you fellow EMAWers use? I have the Big Green Egg, which is more of a smoker...'clams has the same thing. I'm looking into buying a weber kettle here soon to sear steaks on. I don't have a grill right now (egg is at the parents house, and will remain there till i graduate) and I'm having major steak withdrawals.
Any suggestions on grills to buy? I'm more of a charcoal fan, btw
I use a Weber charcoal grill myself. Can't go wrong with the classic. Propane grills do have there advantages with quicker cook times, but i don't care for the taste as much.
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What kind of grill do you fellow EMAWers use? I have the Big Green Egg, which is more of a smoker...'clams has the same thing. I'm looking into buying a weber kettle here soon to sear steaks on. I don't have a grill right now (egg is at the parents house, and will remain there till i graduate) and I'm having major steak withdrawals.
Any suggestions on grills to buy? I'm more of a charcoal fan, btw
I use a Weber charcoal grill myself. Can't go wrong with the classic. Propane grills do have there advantages with quicker cook times, but i don't care for the taste as much.
Yeah i'm a true believer in charcoal (Hank Hill wouldn't like this thread) and I think it taste better than propane. Propane is obviously less of a mess and the whole process goes a lot faster - just flip a switch and wait till the iron is hot....like 3 minutes. With charcoal you have to wait till the coals ash over, which is a pain in the ass waiting fore sometimes.
The above is my thought process for what grill i should buy.
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I've got a webber and a nice propane one. Use the webber for pork and beef propane for chicken
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I have a Charbroil Commercial Series 4 burner propane.
(http://msnbcmedia1.msn.com/j/msnbc/Components/ArtAndPhoto-Fronts/BUSINESS/080521/Char-Broil_Grill.hmedium.jpg)
Would like a charcoal but don't want to hassle with it :dunno:
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Its not bad just get a chimney starter.
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Its not bad just get a chimney starter.
Does that clean up the charcoal? Because, if it does, I'm in.
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Its not bad just get a chimney starter.
Also for the BGE user who said they wanted something to sear their meats, a chimney starter works great, then dump into your BGE for fuel.
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What kind of grill do you fellow EMAWers use? I have the Big Green Egg, which is more of a smoker...'clams has the same thing. I'm looking into buying a weber kettle here soon to sear steaks on. I don't have a grill right now (egg is at the parents house, and will remain there till i graduate) and I'm having major steak withdrawals.
Any suggestions on grills to buy? I'm more of a charcoal fan, btw
http://www.amazon.com/gp/product/B00065AH4S?ie=UTF8&tag=bestwebercharcoalgrill-20&link_code=as3&camp=211189&creative=373489&creativeASIN=B00065AH4S (http://www.amazon.com/gp/product/B00065AH4S?ie=UTF8&tag=bestwebercharcoalgrill-20&link_code=as3&camp=211189&creative=373489&creativeASIN=B00065AH4S)
(http://ecx.images-amazon.com/images/I/51K9AK97XWL._AA280_.jpg)
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only flip once.
brats take at least 20 minutes to cook the right way.
close your grill, don't let the heat escape. don't be a meatpeeker.
My dad taught me "If your lookin, they ain't cookin"
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only flip once.
brats take at least 20 minutes to cook the right way.
close your grill, don't let the heat escape. don't be a meatpeeker.
My dad taught me "If your lookin, they ain't cookin"
Yeah, a lot of dads are retarded
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Pretty obvious update here, but just wanted to officially confirm that medium rare burgers made with ground beef mixed with bacon and sharp cheddar cheese are emawzing and beautemaw.
TIP: cook bacon first. Trichinosis is not just a gypsy disease anymore.
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Great thread.
I'm a Weber Genesis Silver man myself. Great grill, and while there is a diff flavor with charcoal, IMO its way overrated and more work. Especially if you are just using some Kingsford with a ton of lighter fluid; a lot of the "flavor" is all the chemicals in that crap.
A few things;
a) anyone feeling the need to marinade a quality steak (strip, ribeye, filet, etc.) OR cook it past medium is silly. I can even do the newer tri-cut or flat iron steak and they turn out pretty good for a bit cheaper price.
b) you can do a lot with indirect heat on the grill after a good sear; very underused grilling technique.
c) new recipe I learned in the past month: Armadillo Legs... Take a boneless chicken breast and partially slice. Stuff with a slice of peach and a slice of jalapeņo. Wrap entire thing in bacon. Grill evenly on direct heat on both sides until the bacon gets crispy, then set on the side on indirect heat at around 300 degrees and let cook. Pull off in 30 minutes and you have some good stuff.
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Tried the corn on the cob with mayo and parmesan cheese. GOOD &@#%ING GOD A-M-A-Z-I-N-G
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Bought some nice KC strips at dillons last week, drizzled them with some EVOO, and sprinkled on some steak dust. They were just horrible, tough, and terrible. Worst. Steaks. Ever.
Cheddarbrats last night- :thumbsup:
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Tried the corn on the cob with mayo and parmesan cheese. GOOD frackING GOD A-M-A-Z-I-N-G
'clams is smiling down on you from above.... :)
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All rump roasts selections.... blah
The best seceret to meat is selecting a good cut before you grill it. The more marbling the better. It drives me crazy when my friends will try to tenderize a steak with hardly any marbling... (intramuscular fat.... that white stuff) The marbling is what makes it tender, not salt or any other mix.
Another seceret...If you have to use A1, you might as well quit....becuase you suck
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Great thread.
I'm a Weber Genesis Silver man myself. Great grill, and while there is a diff flavor with charcoal, IMO its way overrated and more work. Especially if you are just using some Kingsford with a ton of lighter fluid; a lot of the "flavor" is all the chemicals in that crap.
A few things;
a) anyone feeling the need to marinade a quality steak (strip, ribeye, filet, etc.) OR cook it past medium is silly. I can even do the newer tri-cut or flat iron steak and they turn out pretty good for a bit cheaper price.
b) you can do a lot with indirect heat on the grill after a good sear; very underused grilling technique.
c) new recipe I learned in the past month: Armadillo Legs... Take a boneless chicken breast and partially slice. Stuff with a slice of peach and a slice of jalapeņo. Wrap entire thing in bacon. Grill evenly on direct heat on both sides until the bacon gets crispy, then set on the side on indirect heat at around 300 degrees and let cook. Pull off in 30 minutes and you have some good stuff.
Exactly what I do. Sear it at 500-700 degrees, then take the temp way down and or use indirect heat. Only way to go
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Just got a house recently, and haven't added a deck, so I'm holding off on the purchase of the kick-ass grill. In the meantime, I am rocking a $25 Smoky Joe in the driveway. Doesn't give you near the same options, but makes you raise your game to max out what it can do.
I romanticize it by thinking of it as a little parrilla (parrillita).
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http://www.cnn.com/2009/LIVING/07/09/eggheads.irpt/index.html
:frown:
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Big Green Egg people are like the annoying, uppity Mac users of the grilling community.
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Big Green Egg people are like the annoying, uppity Mac users of the grilling community.
I know someone with a BGE AND a Mac :lol:
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Big Green Egg people are like the annoying, uppity Mac users of the grilling community.
I know someone with a BGE AND a Mac :lol:
Does have trouble fitting his BGE into the back of his Prius?
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Big Green Egg people are like the annoying, uppity Mac users of the grilling community.
I know someone with a BGE AND a Mac :lol:
Does have trouble fitting his BGE into the back of his Prius?
No, but his name is Clams :dunno: