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DeanCapture

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#1

Who are the grilling experts here?

05-31-2003, 03:40 PM

Was gonna crank up the grill here in a few and was wondering if you guys got any grilling secrets you care to share. Cooking techniques, spices etc..etc..etc.

Summer is upon us - share your secrets!

d*

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dirtyone

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#2

05-31-2003, 03:47 PM

Charcoal all the way... low and slow.

Never use quick light charcoal...ruins the flavor

What are you cooking?
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DeanCapture

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#3

05-31-2003, 03:48 PM

Originally posted by dirtyone
Charcoal all the way... low and slow.

Never use quick light charcoal...ruins the flavor

What are you cooking?

Probably chicken, haven't yet decided

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Moose

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#4

05-31-2003, 03:48 PM

Go to Siesels meat market here in Bay Park San Diego.

Get the Jack Daniels marinated tri-tip.

Cook 14 minutes per side...everyone who eats it willl want to come back to yur next bbq.

I had a phatservers BBQ get together with customers and associates last night....now they dont want to leave.
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#5

05-31-2003, 03:49 PM

If you want to help prevent sticking on your grill, spray the grill while warm with a vineger/water mix from a fine mist spray bottle...

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#6

05-31-2003, 03:49 PM

Don't flip them to many times.

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#7

05-31-2003, 03:50 PM

When grilling meat, don't try to turn it too soon.. let it cook until it lets itself loose from the grill, instead of turning it too soon and yanking it all apart.

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dirtyone

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#8

05-31-2003, 03:51 PM

Originally posted by DeanCapture

Probably chicken, haven't yet decided

Leg quarters? 88 cents a pound here.

Season with Tony Chachere's cajun seasoning

Put some apple cider vineger in a spray bottle and spritzs chicken every time you turn.

about 5 minutes before you take the chicken up brush on your favorite bbq sauce.

That's how I do it.
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#9

05-31-2003, 03:51 PM

Originally posted by Moose

I had a phatservers BBQ get together with customers and associates last night....now they dont want to leave.

Oh ho, I see how you are... having a bbq when I'm in town and not even inviting me ;)

One big thing when you are grilling out and using a marinade -- instead of dumping it straight onto the meat (this is for everything but steaks) pour it in a bowl and add a couple of tablespoons of either canola or olive oil to it and mix... then use it -- the extra oil doesn't add any fat to the meat since it cooks off on the grill, but it does create a coating for the outside of the meat, so it seals -- the inside stays juicy while the outside cooks long enough to get the meat done.
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dirtyone

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#10

05-31-2003, 04:00 PM

Ribs

Take ribs and put bbq sauce on them
Wrap in cellophane
Wrap in tin foil
Bake at 350 degrees for 2 hours
Remove foil and cellophane
Place on grill for 10-12 minutes or until golden brown

Meat falls off the bone
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#11

05-31-2003, 04:08 PM

cut a large onion in quarters and spread them on the charcoal
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#12

05-31-2003, 04:17 PM

lot of bbq sauce.. it's not a bbq without the bbq sauce
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#13

05-31-2003, 04:20 PM

charcoal not propane is #1, then rosemary/thyme and coat the steak in butter. yum!

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#14

05-31-2003, 04:24 PM

charcoal is acceptable, I prefer a nice wood fire to get my bbq on.

I use Cedar from Jersey pine barrens for the wood stove BBQ. It really kicks ass in terms of flavor for either steak or chicken.

Gas grills I dont get, why have a indoor stove outside?
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#15

05-31-2003, 04:43 PM

Originally posted by Moose
Go to Siesels meat market here in Bay Park San Diego.

Get the Jack Daniels marinated tri-tip.

Cook 14 minutes per side...everyone who eats it willl want to come back to yur next bbq.

I had a phatservers BBQ get together with customers and associates last night....now they dont want to leave.

So that's what you guys are doing down there. Hahahaha.
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TheEnforcer

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#16

05-31-2003, 04:48 PM

Here's a really simple way to liven up your steak if you like to have spices on them.

Coat the steak with the standard Lawry's salt first.
Then season it with Cavender's Greek seasoning.
Then coat it with Mrs. Dash salt (this seasoning is optional and although I use the original you can use any variety of Mrs. dash)
And finally season it with McKormick Grill Mates Montreal Steak Seasoning last.

Make sure after each coat to rub the seasoning in quite well.

Then grill to your tastes. The greek seasoning is the key though. Cavendar's is an AWESOME seasoning that I use with steak, chicken, and pork.

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Fire

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#17

05-31-2003, 04:53 PM

Originally posted by TheEnforcer

Make sure after each coat to rub the seasoning in quite well.

Thats the best part about cooking... always rubbing the meat!
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#18

05-31-2003, 04:55 PM

Throw a shrimp on the barbie mate

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#19

05-31-2003, 04:56 PM

Cavendar's,

Damn,
I love that stuff, I put it on almost everything.
Steaks, burgers, chicken, fries, etc...

Can t find it out here in Cali though, which pretty
much sucks.

Going to have to have the rents ship me some.
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TheEnforcer

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#20

05-31-2003, 05:31 PM

Originally posted by voodooman
Cavendar's,

Damn,
I love that stuff, I put it on almost everything.
Steaks, burgers, chicken, fries, etc...

Can t find it out here in Cali though, which pretty
much sucks.

Going to have to have the rents ship me some.

Ohhh.. that sucks!! I live for that seasoning. Best seasoning you can buy!!

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LadyMischief

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#21

05-31-2003, 05:33 PM

Originally posted by TheEnforcer
Here's a really simple way to liven up your steak if you like to have spices on them.

Coat the steak with the standard Lawry's salt first.
Then season it with Cavender's Greek seasoning.
Then coat it with Mrs. Dash salt (this seasoning is optional and although I use the original you can use any variety of Mrs. dash)
And finally season it with McKormick Grill Mates Montreal Steak Seasoning last.

Make sure after each coat to rub the seasoning in quite well.

Then grill to your tastes. The greek seasoning is the key though. Cavendar's is an AWESOME seasoning that I use with steak, chicken, and pork.

If you have good steak why ruin it with TOO much spice? A good steak should be marinated in garlic and oil, perhaps a splash of balsamic vinegar, but other than that it should be pristine. Oh, and NEVER salt your steak BEFORE you grill.. this tends to make it chewy as it leeches all the juices from the steak.

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freeadultcontent

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#22

05-31-2003, 05:34 PM

Preference for heat. Wood, then Charcoal, then propane.

Always let the grill get super hot before putting anything on it.

Corn husks are great to add to the fire.

Only turn meats once. You can do a quarter rotate to get the nifty cross patter grill marks if desired.

Soak chicken the night before in buttermilk (no fat from this and more flavor) or milk. It will make the meat a whole lot more tender.

Do not over marinate your meats. Specially fish it goes fast if there is any acid in it at all and will pre cook it.

Remember to overspice your meats. Most of it will fall or burn off.

Salting your meats before grilling will cause them to be less juicy, the salt pulls liquid from it.

Two quick recipes.

Take some squash (yellow or green types non hard shell) slice them in long strips (you should get 3 per squash). Brush both sides well with a goog vinegarette. Grill approx 3-4 minutes per side. Brush more on every minute or so.

Get your favorite mild or hot italian sausages (in the casings still). Cut 3 onions into slices, and peel a head of garlic. Slightly smash the garlic. Put onion slices and garlic into a pot and toss in the sausages. Add 3-4 bottles of your favorite brand of beer and bring to a boil, then simmer for 20 minutes.

While simmering cut a few bell peppers into managable pieces that will not fall through grill, (or just wrap in foil with onion).

Remove sausages and onion from pot. Add onion in with pepper pieces season lightly with kosher salt and ground pepper.

Grill sausages and your veggies until desired char level.

Serve sausages and veggies on sour dough or hoggie rolls. May add your favorite red sauce if desired.

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dirtyone

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#23

05-31-2003, 05:36 PM

Here's another good tip... by your steaks from a butcher not from the grocery store.

If you know someone that owns cows by one and get it butchered.

Note: you will need several large freezers to do this.
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#24

05-31-2003, 05:39 PM

Originally posted by dirtyone
Here's another good tip... by your steaks from a butcher not from the grocery store.

If you know someone that owns cows by one and get it butchered.

Note: you will need several large freezers to do this.

People actually buy there meat from a grocery store?

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#25

05-31-2003, 05:46 PM

Here's a few more tips.....

Steak that is properly aged is by FAR more tastier and tender than "fresh off the cow" steak. Ask your butcher for steak that has been aged 28 days, not 14. Many fine restaurants buy their steak aged to 35 days even.

Do not us a big fork to turn the meat over. Use tongs or a long spatula. Using a fork lets tasty juices escape the meat.

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#26

05-31-2003, 05:55 PM

let the grill warm up on high for a few minutes, put the steak on the lowest rack at the highest setting for 2-5 minutes, then turn it over, repeat

then put it on the middle rack at the lowest temperature for a minute or 2

toss it on top of a thick slice of sourdough break and eat it

rib eye is my favorite, nothing needed besides perhaps a bit of horseradish

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#27

05-31-2003, 05:55 PM

good luck

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#28

05-31-2003, 06:12 PM

Originally posted by mastamindz
Don't flip them to many times.

Originally posted by LadyMischief
When grilling meat, don't try to turn it too soon.. let it cook until it lets itself loose from the grill, instead of turning it too soon and yanking it all apart.

This *IS* the secret of grilling.
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TheEnforcer

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#29

05-31-2003, 06:31 PM

Originally posted by LadyMischief

If you have good steak why ruin it with TOO much spice? A good steak should be marinated in garlic and oil, perhaps a splash of balsamic vinegar, but other than that it should be pristine. Oh, and NEVER salt your steak BEFORE you grill.. this tends to make it chewy as it leeches all the juices from the steak.

Everybody has their own favorite way of making steak. I like mine with spices. Others may not. All a matter of personal tastes.

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DeanCapture

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#30

05-31-2003, 06:33 PM

Wow*

Who would have thunk we had so many grilling professionals here? Thanks for all the great tips - this should keep me busy for a while

d*

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#31

05-31-2003, 06:43 PM

Now you're talking Dean!

My favorite is either a nice size filet or a delmonico(rib eye).

If you have a gas grill.. go buy some hickory chips and soak a handful in water for about an hour. drain and then wrap them in foil. poke twice with a fork on the top of the foil. heat up the grill to medium heat & place the chips on the gril for about 5-10 minutes until it starts smoking a bit... (this gives it a little extra flavor .. not needed if you are on a charcoal grill.)
while waiting on the smoke... season with a little salt & pepper.
Place the steaks on the grill and take the advice of others,... don't turn too soon. use a spatula or tongs to turn.

I also like to make a little butter mixture to melt over the steaks when i take them off the grill.
mix real butter (european style if you can find it) with fresh chopped basil, parsley, thyme, garlic & rosemary. add a little bit of sea salt and pepper. mix them in a blender and roll it into a log and wrap with wax paper. stick it in the fridge over night.

once steaks are ready, cut a little slice of butter on place on top of the steak a few minutes before serving. You will love it!

Sharky
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#32

05-31-2003, 06:44 PM

ok if you make this I guarantee you will think you have died and gone to heaven. Now the marinade isn't the tastiest looking stuff but it is wonderful after it's cooked. Take two bottles of Kraft Itallian Vinaigrette Salad Dressing and pour in a bowl. The rest of the seasonings will be to taste, I prefer to put quite a bit of all of it in. You add to the salad dressing, soy sauce, garlic (either fresh minced or powder but i've actually found that powder works better), lemon pepper seasoning and minced dried onions (because fresh chopped onions don't seem to cook right with it). OK you mix this up and add your chicken to marinate. It doesn't really matter if you marinate it 5 minutes or overnight. If you're cooking on the grill you take a piece of extra heavy duty aluminum foil and fold the sides up on all four sides and crimp them together to form a kind of flat bowl with sides. YOu then pour about 1/4 of your liquid mixture in the foil (enough to cover the bottom with a shallow amount) and place your strips in the marinade. You want to try to cook it as slowly as possible turning when you see that the side touching the foil has turned white. When you're sure your chicken is cooked thoroughly you turn the heat up slightly. This will cause the marinade to start cooking away and brown your chicken nicely. I tend to slightly blacken mine (not too much) You then serve the chicken over a bed of fettucini alfredo. Total prep and cooking time usually less than 25 minutes. You can also cook the same way in a skillet on top of the stove if the weather is not permitting and it's almost as good. Trust me, try this and you'll never eat chicken another way again.
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#33

05-31-2003, 06:51 PM

For a perfect steak never ever salt before cooking it. (dries it out and makes it tougher)
Only flip it once.
Cook it fast and Hot.
A gas grill works fine for steaks.

Cheers,
BV
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#34

05-31-2003, 07:09 PM

oh yeah and I almost forgot the whole hamburger thing. Anything you make with hamburger, from hamburgers to meat loaf, put a little dab of brown sugar in it. It gives it the most awesome flavor in the world and I even saw something on the Food Network that brown sugar was used in the first hamburger that was ever made.
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#35

05-31-2003, 07:29 PM

another suggestion is use oklahoma joes steak seasoning and soak it in worcestershire(sp?) sauce for a few. i love that taste as well.. I do that a lot on my burgers:-)

Sharky
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Moose

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#36

05-31-2003, 07:41 PM

Originally posted by Kimmykim

Oh ho, I see how you are... having a bbq when I'm in town and not even inviting me ;)

One big thing when you are grilling out and using a marinade -- instead of dumping it straight onto the meat (this is for everything but steaks) pour it in a bowl and add a couple of tablespoons of either canola or olive oil to it and mix... then use it -- the extra oil doesn't add any fat to the meat since it cooks off on the grill, but it does create a coating for the outside of the meat, so it seals -- the inside stays juicy while the outside cooks long enough to get the meat done.

Damn Kimmy........If i would have known.

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baddog

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#37

05-31-2003, 07:53 PM

Originally posted by Moose

Cook 14 minutes per side...

14 minutes!?!?!?! you making charcoal or something?
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#38

05-31-2003, 07:56 PM

Originally posted by mastamindz
Don't flip them to many times.

only flip once, no matter what kind of meat it is . .. . .and if you feel the need to add a sauce, add it after it has been flipped and only have another 5 minutes or so left to cook
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baddog

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#39

05-31-2003, 08:01 PM

Originally posted by dchottie
I even saw something on the Food Network that brown sugar was used in the first hamburger that was ever made.

hahaha - now that is pretty funny

The History of Hamburgers

--------------------------------------------------------------------------------
About Hamburgers
Your Guide to Hamburgers
--------------------------------------------------------------------------------
The origin of the hamburger is clouded in history and controversy. In Medieval times the Tartars, a band or warriors from the plains of Central Asia would place pieces of beef under their saddles while they rode. This would tenderize the meat that would then be eaten raw. This is the legend of the origin of the
modern dish, Beef Tartare
In the nineteenth century, German immigrants brought a dish called Hamburg Style Beef to the United States, which had traveled to the seaport city of Hamburg, Germany from Russia. This dish was a raw, chopped piece of beef and is believed to be the primitive ancestor of the modern hamburger.

For some reason I don't think they were using brown sugar.
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DeanCapture

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#40

06-14-2003, 12:19 PM

Originally posted by voodooman
Cavendar's,

Damn,
I love that stuff, I put it on almost everything.
Steaks, burgers, chicken, fries, etc...

Can t find it out here in Cali though, which pretty
much sucks.

I couldn't find any here in CA either so I ended up getting some from mailorder. Will be trying it out today

d*

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Moose

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#41

06-14-2003, 12:47 PM

Originally posted by baddog

14 minutes!?!?!?! you making charcoal or something?

Just saw this...
Nope not charcoal..keep the flame low. These are BIG chunks of meat.
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