Grilling Thread

[catdude33]

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/

[Pete]

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.

[steve dave]

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.

[The1BigWillie]

+



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[Fledermaus]

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.  

[cireksu]

Throw on a piece of hickory  before you throw a steak or burgers on.

[bigDcat]

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.
 

[FelixRex]

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).

[WillieWannabe]

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.  It can feed a couple people for 6 bucks.

[premierkc]

try a chuck roast and grill it whole and cut it up when done more tender than a rump roast.

[WillieWannabe]

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?

[Saulbadguy]

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.

[Pike]

Throw on a piece of hickory  before you throw a steak or burgers on.

Best burger I ever had was hickory smoked.

[Pike]

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.

[The1BigWillie]

Everything tastes better when I beat my meat.

[Duncan]

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.

 

[pissclams]

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.

 

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

[cireksu]

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.

[premierkc]

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.

[catdude33]

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?

[FBWillie]

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.

[cireksu]

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.

[Rick Daris]

not rich enough to have a grill. usually make this for breakfast on the weekends...

http://www.thesalmons.org/lynn/dishwasher.html

[cireksu]

not rich enough to have a grill. usually make this for breakfast on the weekends...

http://www.thesalmons.org/lynn/dishwasher.html

lol

[Pike]

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.

[Duncan]

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.

 

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:

[pissclams]

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

[steve dave]

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.

[pissclams]

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   

[Saulbadguy]

Zucchini = 
Grilled Zucchini =