Grilling Question :::
 

I'm gonna throw some steaks on the grill a little later this evening. What do you guys spray on your steaks (or other meats) to keep them moist when grilling. I've always just used melted button on them. Any good ideas???

d*

Depends on my mood...but, my son is partial to a Jack Daniels spray. :)

Oh Juicy... Where are you?

Answer this one. :1orglaugh

i put jim beam on my chicken

I don't spray anything on mine.

Get the grill nice and hot and place the steaks over the fire for about 2 minutes on one side and then turn over and leave for another 2 minutes then move them off of direct flame. This will sear the steak keeping the juices in.

The trick is to not over cook them and never ever use any type of fork to turn them. Always use a set of tongs.

:thumbsup


If you have not already marianted them just do this.

Sprinkle with pepper and a little garlic salt. Pour wosterchire on them and let them sit for a while.

Simple and exceptionaly good.

I marinade them in soysauce, oliveoil, garlic, herbes and black pepper for a good hour prior to grilling.. :)

baste it with warm beer throughout the entire grilling session....It will take on a great flavor and it will be juicy

My first job was at "steaks to go"

we brushed everything with just soy sauce while we were grillin,
burgers, steaks and chicken

and everything was delicious, steaks extra juicy

Well, that sounds simple enough :1orglaugh

You are correct, sir. This is the right answer.

i don't really marinate, put some worcestershire (SP?) sauce on them, some seasonings, and add some of this hickory smoke liquid (small blue bottle with i think yellow text). then, i just use my naturally superior grilling skills, and cook to perfection.

i will probably try this for my next marinate, quite possibly in a few hours



what kinda herbes go good for a marinate? and which for steak/chicken?

beer marinated steaks are good :thumbsup

fuck now i want one.

'

Yes...I may have to try this soon :Graucho

Well all of the above mentioned methods are great. I just got the royal munchies reading this thread, so it's off to the store to pick up some nice rib steaks, and I'll have to get some giant shrimp to go with it.

Secret shrimp recipie...
Get the largest shrimp you can find, take a little chunk of some good cheese like smoked Goulda (or your favorite kind), butterfly and wrap the shrimp around the cheese, then take a thin slice of bacon and wrap the bacon around the cheese stuffed shrimp, hold it all together with a toothpick, now marinade in your favorite bar "b" que sauce, ...gril with the steaks, and enjoy......then repeat several times....:thumbsup

A little secret, 1/2 hr before putting the shrimpies together, cut the cheese into little chunks, and Freeze them. They wont melt as fast when you put them on the grill .....this will yield a killer munchie for you:winkwink:

I don't know the english words for the herbs I use :(
I have a ready made mix that is called 'Herbes de Provence' which is a french mix of herbes. I heavily doubt you have the same though. :)
Just smell some and put the ones you like in the marinade. It'll turn out good :)

For some reason that amuses me. :glugglug

Hehe.. that's because I've had too much of them today.:glugglug :stoned

im a barbque girl myself..i smother everything on the grill in "stubbs" sauce (yeah Austin!)

if I want to marinade..for whatever reason.. i use Paul Newmans Balsamic Vin. dressing..

damn, now i am hungry for some grilling

Herbs de Provence are the same in any language TGF ;)

Good steaks really shouldnt need a marinade to keep them juicy, the higher fat content should do that on its own -- unless of course you are cooking them into shoe leather in which case I'd suggest an oil based mixture to seal the outsides and keep the juices in from the beginning.

Man, this happens to me all the time - my friends in japan and germany both like to cook and always tell me about these gret recipes... then we spend 2 hours trying to figure out what the herbs and spices they used were because they dont know the english word for them :)

Me too.. but just :glugglug

no :stoned

baslamic vinegar roks!

wish they made it in a beer can. :glugglug

I can drink good balsamic... tastes great!

Hahhahaa - that's me alright!

My meat has to be "well-done"...but moist!

I'm too tired to think. In my pretty little head I figured that out, yet I managed to post something completely different ;)
I think the ingredients are pretty similar everywhere. :)

well done meat sucks!

need to have some bloood..... MMmmmmmm blood :)

it also depends on where you get your meat. our old neighbor used to give us a full size freezer load of meat every year just about when they took some of their cows in for slaughter (as a partial thanks for letting them board their horses). this shit is the bomb, you could probably fucking microwave it and get it to taste better than most grilled meats out there. best t-bones ever, i still have a few left, i should go grilling.


i should drive out there and see if i can buy some more meat off them... damn that shit was good. better than any grocery store meat i've had. yum yum!

I like mine done but I have been known to eat mine cool and bloody on occasion.

nothing like soaking up the blood/juice with a dinner roll.

:glugglug

I mentioned that in a post the other day.

Find someone that has cows and get them to sell/give you some of the meat when the slaughter it.

Real beef is not bright red. Nuff said

My favorite grilled meat:
A beef tenderloin grilled whole to Medium-raw in the marinade I posted earlier. Then just slice it up, and avot! Ahhh... I'm gonna do that tomorrow when I hit the cabin for the entire week.. :glugglug

actually, i could probably hook people up. it's only like a 30 minute drive from here, i could hit them up and see when the next delivery is due :Graucho been a while since i've talked to them, but i imagine they wouldn't be opposed.

My favourite steak recipe...

The marinade... Very dark, thick soy sauce. Add a little red wine, chopped garlic, mixed herbs, black pepper, and a splash or worchester sauce.

Marinade a few large, very thick, well-marbled tenderloins. The secret is to marinade them for a long time... I recommend putting them in the fridge in the marinade the night before you cook them.

Then, heat up the grill as hot as you possibly can. I find a gas grill actually works well, though charcoal makes a nicer flavour sometimes. Once it is stupid hot, cook them for 5-6 minutes, max, on either side. The fat on the edges, and the soy sauce, should blacken a bit, but it will be nice dark pink inside.

Serve with some real macaroni and cheese (prepared before, of course). A good frozen brand will do, but not powdered. Some chips (french fries) baked with a sprinkling of olive oil, powedered garlic, salt, and cayenne pepper will bulk it out and add another flavour, especially nice if you're really hungry.

Add a couple of warm bread rolls with butter. A nice big freezing cold glass of your favourite drink, and you're all set.

You drive 30 min. I will walk across the dirt road.

My brother is dating the herford queen of georgia. ahaha

No joke

Can you say free steaks!

:glugglug

In all honesty a good steak should not need alot of marinating. The naturla flavor of the beef, if it's a good piece of meat should be enough.

:glugglug

the best steak is ELK.. that shit is bomb

Then you can always spray it lightly with oil or brush it -- very lightly -- this will seal it when it hits the heat and the juices will stay inside, all meat works this way --

I eat my steaks pittsburgh -- which is burnt black on the outside and bleeding on the inside -- it takes a really hot grill and a light hand to do it, since you have to pay attention -- steakhouse chefs love to cook steaks ordered like that -- but they will laugh at you if you order it pittsburgh medium or anything but rare, since the term only applies to rare...

For some reason, this just strikes me as funny in a very wrong sort of way.


I like My steak rare, thanks...and the best damn way I know of to make a good steak is to put REAL butter in a skillet and let it melt, don't let it burn, but let it melt then add salt and pepper, garlic and some parsely sear the steaks in it, a couple minutes on each side. THEN take 'em to the grill. YUM!

True, get good beef and you are all set !

Good steaks, I like T-bones and Rib Eyes, do need not marinating.

Tougher cuts of beef, like Flank or skirt steaks, and less flavorful cuts like London Broil, Chateaubriand and tenderloins, all do better if marinated.

Add little Kosher salt and some coarse ground pepper, a hot grill, and you are all set . . .

You can also try a few minutes direct High heat each side and then a few minutes indirect medium heat each side. This will help char (not burn) the proteins for that nice carmelization and then allow the meat to cook to your prefered doneness (which should be medium rare, or save your money and grill chicken).

Beef, it what's for dinner . . .

if you like your steak well done, go for a rib eye/delmonico. it's marbeling will make it the juiciest steak at well done:-)

Sharky you are the fugg'n man :winkwink: