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Thread: Grilling help, please

  1. #1
    Join Date
    Mar 2007
    Escondido, CA

    Grilling help, please

    As I have always proclaimed, I am no cook.
    But one does need to eat!
    Here is my grill:

    Click image for larger version. 

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    Never used - yet.

    Got a Costco streak deal. Don't want to ruin any.

    Tel me your grilling secrets for a juicy, barely pink center, grilled steak. Seasonings?


    Some say the land of milk and honey; others say the land of fruits and nuts. All together my sort of heaven.

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    Carol Reed

  2. #2
    Join Date
    Oct 2006
    ABQ NM
    My "recipe":

    High heat. As high as the grill will go. Preheat the grill.

    Salt and pepper on both sides of the steak to taste.

    Cook 3 to 4 minutes per side, timed with a stopwatch. Better too little time than too much.

    Remove from heat and let it sit for a few minutes to finish cooking before eating.
    When the going gets weird, the weird turn pro. - Hunter S. Thompson
    When the weird get going, they start their own forum. - Vaughn McMillan

  3. #3
    Join Date
    Aug 2007
    Reno NV
    That's pretty much what I do, but I let the meat sit out for 20 minutes or so prior to cooking so it's not refrigerator cold when it hits the grill.

    And I wrap it in foil and let it rest for 5 minutes before chomping down.
    Programmer - An organism that turns coffee into software.
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  4. #4
    Join Date
    Feb 2012
    St. Catharines, Ontario, Canada
    My new barbecue doesn't get as hot as my old one; it's about medium-high compared to the old one. This prevents me from overcooking meat, which was my biggest problem before. Clean and oil the grill before preheating to avoid sticking the meat to the grill. Sear the meat on both sides, then cook awhile and hope for the best.

    Oh, the quality of the meat you start with greatly affects the result. When my son brings Ontario AAA steaks for us to barbecue, it's hard to go wrong.

    The other member of Mensa, but not the NRA

    Everyone is a self-made person.

    "The thing about quotes on the internet is that you cannot confirm their veracity" -Abraham Lincoln

  5. #5
    Join Date
    Aug 2008
    Reno, Nv
    Start with really good beef, no amount of seasoning will help crummy meat come out great on the grill.
    Your Respiratory Therapist wears Combat boots

  6. #6
    Join Date
    Jan 2011
    Spitting distance north of Detroit Michigan
    Yep, hot, hot & quick with a short rest before devouring...over charcoal and wood smoke!
    I seem to have/get the best results by pre-seasoning with barley & hops
    The perception of perfection is perfectly clear to everyone else

  7. #7
    Join Date
    May 2007
    Thomasville, GA
    Step 1: Have the butcher cut ribeyes to not less than 1" thick.

    Step 2: Shake a small amount of homemade Montreal Steak Seasoning on both sides, wrap in plastic and chill for 2-6 hours (overnight is OK, too).

    Step 3: Remove steaks from fridge before firing up the grill to let them warm a little.

    Step 4: Heat grill to medium high (or high, if that's what your grill needs). It might be a horror to some, but I use a gas grill for hot and fast grilling. So, sue me! I also use a stainless steel chip box with mesquite in beer to add to the smoke.

    Step 5: Shake additional MSS (or seasonings of your choice) on one side of steaks before placing them on the grill. Shake seasoning on the other side after steaks are on the grill. After 1.5-2 minutes, roll steaks onto opposite side (roll them side-to-side this time). After another 1.5-2 minutes, roll steaks back to first side, end to end. Then, after another 1.5-2 minutes, roll onto second side again, side to side. Using this method should give you good cross-hatched grill marks on both sides of the steaks.

    Step 6: Remove steaks from grill onto a platter or cutting board and cover with foil, let rest for 10 minutes.

    Step 7: Wash hands and dive in!
    Bill Arnold
    Citizen of Texas residing in Georgia.
    NRA Life Member and Member of Mensa
    My Weather Underground station

  8. #8
    Join Date
    Oct 2006
    somewhere east of Queen Creek, AZ - South East of Phoenix
    I am in the same camp as Vaughn. Salt pepper 3-4 each side then rest for 1-2 before cutting.
    "There’s a lot of work being done today that doesn’t have any soul in it. The technique may be the utmost perfection, yet it is lifeless. It doesn’t have a soul. I hope my furniture has a soul to it." - Sam Maloof
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  9. #9
    Join Date
    Dec 2012
    Bedford, NH
    Similar to the others:

    1. Buy the steaks 1 1/4"- 1 1/2" thick (this will allow enough thickness for a good char - blackened - while still having a rare or medium rare center)
    2. Trim excess fat, etc, as desired.
    3. Season both sides with:
      1. Adolph's Flavored Meat Tenderizer regardless of cut - moderate amount
      2. Garlic Powder - moderate/heavy amount
      3. Onion powder or minced onions - moderate amount
      4. Kosha salt - moderate/heavy amount
      5. Coarse black pepper - moderate/heavy amount

    4. Wrap & store in fridge minimum 4 hrs, preferably overnight.
    5. *Montreal Steak Seasoning - moderate/heavy amount can be used instead of above with additional garlic, but I prefer above (can mix up a batch & store it in a sprinkle jar for quick & easy use).
    6. Remove from fridge & sprinkle some A-1 sauce on both sides.
    7. Bring meat to room temperature.
    8. Grab a beer (or two).
    9. Load charcoal into grill.
    10. Fire up the grill & bring grill to highest heat.
    11. Don't forget to drink the beer!
    12. Arrange coals for hot & warm areas if meat not all the same thickness.
    13. Lay the steaks on the grill & listen for the sizzle.
    14. Sear all edges of steaks with a propane torch with a large flame. (I use a Mapp gas torch on the propane bottle). This will prevent juice leakage from the edges.
    15. Enjoy the beer!
    16. Let lie for 2-3 minutes to get grill burn marks.
    17. Rotate steaks 90° for new burn marks if preferred.
    18. Turn steaks at 5-6 minute mark depending on thickness (5 min. @ 1 1/4" thk., 6 min. @ 1 1/2" thk.).
    19. Apply more A-1 sauce on 2nd side if desired.
    20. Repeat rotation for grill marks if preferred.
    21. More beer please!
    22. Wrap finished steal in foil & rest for 5 minutes.

    Eat & be happy!
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  10. #10
    Join Date
    Dec 2006
    Yorktown, Virginia
    I've been waiting for Ryan to weigh in ....sous vide with garlic, rosemary and butter for 3hours @140, then pepper crust sear in a very hot pan over high heat for a minute on each side.

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