Summer grill thread

In reading the "best steakhouse" thread, it occurred to me that there are a number of people on this forum that prefer to cook their own steaks. It makes sense, for the money that you pay at a steakhouse.

I have a confession to make: I am behind the times when it comes to grilling. We've always lived in areas that forbid the use of grills, and we've had less than three years' home wonership to enjoy having our own grills. We now have a propane grill and a charcoal grill. The spouse and I are still learning.

Woud you please share your grilling tips, hints, and recipes? Help a fellow forumite out?

dont mess with the meat it should only get flipped once....and let it rest for 5 min before you cut it after you cook it

all i use on my steaks is olive oil.....tiny bit of worshchester and a little montreal steak seasoning....less is more

All I use is a little montreal steak spice on the meet and grill it to your liking. You can also get a vegetable thing for veggies and they turn out great on a grill, especially asparagus and bell peppers. If you like to use sauces like a-1 or something try to use a small amount, it is easy to overwhelm the flavor of the steak with the sauce.

Can us meat smokers post here too? I just pulled off a 3 pound pizza fattie that will be served on garlic bread in a bit. Just need to throw it in the broiler so I can crisp up the bacon and wait for some friends to come over. Should be pretty damn good.

Yes, meat smokers are welcome! We've got to run to catch up to what homeowners are able to cook and produce. We're planning on getting a smoker this year, too.

Steak experts, can you tell me how high the flame should be? Is it better to cook steak on propane or charcoal?

Quote:

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Originally Posted by TheGrey

We're planning on getting a smoker this year, too.

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I've got an el-cheapo Brinkmann that I've made a few modifications to. I've done a few fatties and pork butts on it. I'll be doing a brisket soon. It's a great $50 option if you want to find out if smoking is for you before dumping good money (gun money) into a nice smoker.

This came off of it this morning.

http://i7.photobucket.com/albums/y29...ps6a7075da.jpg

All I ever put on steak is sea salt, pepper and garlic powder.

I use gas. Turn it to high to heat up and then turn the temp to med. About 300˚-350˚. Cook on one side and flip. I don't care about grill lines.

Last July 4th.
http://pic100.picturetrail.com/VOL68.../397529833.jpg

blacklabel, Ah Pook, those photos are awesome. We'll be grilling this weekend for sure.
We'll check out the $50 brinkmann's addition.

Is there anything that really doesn't work on a grill (meat or veggie-wise)?

Quote:

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Originally Posted by TheGrey

blacklabel, Ah Pook, those photos are awesome. We'll be grilling this weekend for sure.
We'll check out the $50 brinkmann's addition.

Is there anything that really doesn't work on a grill (meat or veggie-wise)?

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It's hard to scald milk on the grill. Well, unless you have a pan.

Charcoal is the best for grilling steaks. No lighter fluid, use an electric charcoal starter and keep it away from children until it cools off afterward.
Beer soaked hickory chips tossed on the coals just before grilling the steaks is even better.

Only limited by your imagination and sizes that will fall thru grate or holes in pans.

My wife always wants me to grill fish and sea food.

Sent from my DROID Pro using Tapatalk 2

Quote:

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Originally Posted by TheGrey

blacklabel, Ah Pook, those photos are awesome. We'll be grilling this weekend for sure.
We'll check out the $50 brinkmann's addition.

Is there anything that really doesn't work on a grill (meat or veggie-wise)?

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Thanks.

Succotash doesn't work. I've been doing a lot of asparagus lately. Brush on canola oil and sprinkle some kosher salt. Grill til just limp. Do the same with sliced zucchini.

Smoking is where it's at for ribs, pork butt (pulled pork), fatties, brisket, hot dogs (yes! get GOOD ones and smoke them...yummy). I tried lobster tails on the smoker one and it wasn't so good. Just boiling them is best.

For good old steaks on the grill, I agree with others: simple seasoning like olive oil salt and pepper is what I use the most. Don't ruin a good chunk of meat by drowning it in BBQ sauce. Just a few minutes cooking on each side on the grill. And definitely let the steak rest 5 mins or so after you take it off the grill or it'll bleed out.

If you don;t have one, a Thermapen is a fantastic tool to make sure your meat is at perfect temperature. A bit spendy though. Got mine as a gift for Christmas one year.

Id hit that! Dang me that looks good.

Quote:

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Originally Posted by blacklabel

I've got an el-cheapo Brinkmann that I've made a few modifications to. I've done a few fatties and pork butts on it. I'll be doing a brisket soon. It's a great $50 option if you want to find out if smoking is for you before dumping good money (gun money) into a nice smoker.

This came off of it this morning.

http://i7.photobucket.com/albums/y29...ps6a7075da.jpg

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real wood for grilling and smoking, propane for fish and veggies or in a pinch meat with a foil tray with wood chips.

Here is another tip.... Let your steak get to room temp before you cook it. Learned that one in Texas.... It works, Texans would know....

Try charcoal as mentioned above and for mouth watering flavor with chicken or a Tri-tip, top the coals with some Red Oak chips. Light sprinkle of Garlic salt and Lemon pepper - Delicious !

Quote:

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Originally Posted by n8tive97

Here is another tip.... Let your steak get to room temp before you cook it. Learned that one in Texas.... It works, Texans would know....

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There was a time when I would throw the steak on the grill frozen. Made for a nice char on the outside and red in the center.

My favorite thing on the grill is peaches and cream corn on the cob. I soak it in water and then grill it in the husk for about 20 minutes.

Yummy.

Quote:

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Originally Posted by ray1970

My favorite thing on the grill is peaches and cream corn on the cob. I soak it in water and then grill it in the husk for about 20 minutes.

Yummy.

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thats what I'm doing as I type, and I already have the steaks prepped with a olive oil and salt and pepper crust.
http://i223.photobucket.com/albums/d...psbcdfbf57.jpg

http://i223.photobucket.com/albums/d...psaf19c419.jpg

and done.
http://i223.photobucket.com/albums/d...ps8c2cc0be.jpg

we've been renovating our kitchen for the last 4 weeks....every meal we've eaten, except for restaurant food, has been cooked on a grill.

today we had
pancakes
bacon
scrambled eggs

hamburgers
tater tots

and right now there's a pizza getting ready

I've made the obvious like steaks and pork chops, but also meatloaf, red snapper, baked potatoes, I even made a pasta sauce and cooked pasta

Quote:

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Originally Posted by ray1970

My favorite thing on the grill is peaches and cream corn on the cob. I soak it in water and then grill it in the husk for about 20 minutes.

Yummy.

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If ya like grilled peaches...

Take a grilled peach still warm from the fire and top with homemade vanilla bean ice cream and drizzle with real aged blasamic vinegar....

Do die for!

Quote:

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Originally Posted by Ah Pook

There was a time when I would throw the steak on the grill frozen. Made for a nice char on the outside and red in the center.

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Depending on how thick it is. For thinner steaks I put them in the freezer for 30 min before. Thick ones I do not.

Quote:

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Originally Posted by n8tive97

Here is another tip.... Let your steak get to room temp before you cook it. Learned that one in Texas.... It works, Texans would know....

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well, when it's a 110F, that could be a bit...My favorite is Extra virgin Bertolli's olive oil mixed in with Lawry's Garlic salt and fresh ground pepper extra fine. One key for me is to be hyper sensitive to a clean grill. I hate left over shrimp on the ol steak. A thick ribeye is my fav...My wife got me on to Berneiousse(sp) sauce on the side. Damn it's good...

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Meat?....Fire?....I just don't understand how this works?!?!?!?!?

IMO- find a Tri-Tip steak (Sam's Club or some Safeway's have them)
Marinate in Pepsi for 4 hrs, and add Montreal Steak seasoning (or what ever)
Fire up the grill
Get a beer(s) from the fridge and consume....[Beer]

For steaks I usually go with NY strip or ribeye. Pull from fridge 1 hour prior to cooking, at 1/2 hour liberally coat with kosher salt on both sides, pre heat the grill at 15 minutes (my gas grill will bury the thermometer needle past 700), just before cooking I add fresh cracked pepper and garlic powder. Cook uncovered for 2 minutes then twist the steaks 90 degrees, cook for 2 minutes then flip and close the cover for 4 minutes. This gets me in the med rare to med range depending on the steak thickness. If they are thinner than normal I'll check after 2-3 minutes so I don't go past medium. I prefer mine med rare, others in my house like medium.

This is turning into a delicious thread.

JoeT, does your grill have a flat cooking surface for items such as pancakes, or do you use cast iron pans?
It never occurred to me that you could use a grill for foods other than meats and large vegetables, such a corn on the cob and so on.

I've got to go get some steak TODAY. I dreamed about steak from the grill, thanks to all of your suggestions. And after looking at those beautiful photos of smoked meats, I am definitely thinking a smoker would be a very fine addition!

Is it tricky to cook chicken on the grill?

Quote:

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Originally Posted by TheGrey

This is turning into a delicious thread.

JoeT, does your grill have a flat cooking surface for items such as pancakes, or do you use cast iron pans?
It never occurred to me that you could use a grill for foods other than meats and large vegetables, such a corn on the cob and so on.

I've got to go get some steak TODAY. I dreamed about steak from the grill, thanks to all of your suggestions. And after looking at those beautiful photos of smoked meats, I am definitely thinking a smoker would be a very fine addition!

Is it tricky to cook chicken on the grill?

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Chicken is easy to cook on a grill if you followa few simple guidelines.

NEVER cook directly ove the flame. If if using charcoal, build a small fire in one are of the grill and set the chicken off to one side and cook indirectly. The same can be accomplished with gas by turning off the burner below the chicken. This will prevent flareups.

If you have the time, brining will give you results that will change your life in cooking forever. There are countless recipes out there. A great one can be found by googling ALTON BROWN ORANGE JUICE BRINE. If you brine, be sure to follow safe food handling practices and watch temperatures. Always rinse chicken and pat try with paper towls after brining to help keep skin crispy.

Brined chicken will cook a bit faster as well.

Dark meat will alway be juicier and more flavorful.

Cook meat on the bone whenever possible for best results.

if you use BBQ sauce, wait until last few minutes of cooking to apply. The sugar will burn if put on early.

Quote:

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Originally Posted by Mykidsdad

Chicken is easy to cook on a grill if you followa few simple guidelines.

NEVER cook directly ove the flame. If if using charcoal, build a small fire in one are of the grill and set the chicken off to one side and cook indirectly. The same can be accomplished with gas by turning off the burner below the chicken. This will prevent flareups.

If you have the time, brining will give you results that will change your life in cooking forever. There are countless recipes out there. A great one can be found by googling ALTON BROWN ORANGE JUICE BRINE. If you brine, be sure to follow safe food handling practices and watch temperatures. Always rinse chicken and pat try with paper towls after brining to help keep skin crispy.

Brined chicken will cook a bit faster as well.

Dark meat will alway be juicier and more flavorful.

Cook meat on the bone whenever possible for best results.

if you use BBQ sauce, wait until last few minutes of cooking to apply. The sugar will burn if put on early.

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Thank you! This is terrific advice.

I posted a brine recipe in the "Recipe of the Day" thread. Definitely worth trying.

Edit: Post #50

People seem to have the seasoning for a steak covered, so in light of the comments to "have a clean grill" to avoid flavor contamination, I present a grill cleaning tip for the grilling novice:

Right after you pull the food off of the grill, throw a piece of aluminum foil over the grill surface laid flat. Let the grill keep running while you eat (unless you are eating for a long time). It will concentrate the heat right at the grilling surface, and burn off all of the junk left over from your meal. When you come back, pull the foil (it cools instantly after you get it off the heat) and brush the grill. Everything will fall off with one light stroke of the grill brush and be ready for your next use. No more will you scrub and scrape your grill to get it clean.

Quote:

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Originally Posted by J

People seem to have the seasoning for a steak covered, so in light of the comments to "have a clean grill" to avoid flavor contamination, I present a grill cleaning tip for the grilling novice:

Right after you pull the food off of the grill, throw a piece of aluminum foil over the grill surface laid flat. Let the grill keep running while you eat (unless you are eating for a long time). It will concentrate the heat right at the grilling surface, and burn off all of the junk left over from your meal. When you come back, pull the foil (it cools instantly after you get it off the heat) and brush the grill. Everything will fall off with one light stroke of the grill brush and be ready for your next use. No more will you scrub and scrape your grill to get it clean.

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That's damn good advice. Thanks!

I order 3/8 stainless round bar and build my grates, always easy to clean but you do have to pre oil and I oil after cooking when they cool a bit.

Quote:

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Originally Posted by J

People seem to have the seasoning for a steak covered, so in light of the comments to "have a clean grill" to avoid flavor contamination, I present a grill cleaning tip for the grilling novice:

Right after you pull the food off of the grill, throw a piece of aluminum foil over the grill surface laid flat. Let the grill keep running while you eat (unless you are eating for a long time). It will concentrate the heat right at the grilling surface, and burn off all of the junk left over from your meal. When you come back, pull the foil (it cools instantly after you get it off the heat) and brush the grill. Everything will fall off with one light stroke of the grill brush and be ready for your next use. No more will you scrub and scrape your grill to get it clean.

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That's genius! Thank you for that bit of advice.

Quote:

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Originally Posted by TheGrey

JoeT, does your grill have a flat cooking surface for items such as pancakes, or do you use cast iron pans?
It never occurred to me that you could use a grill for foods other than meats and large vegetables, such a corn on the cob and so on.

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I picked up a 12x12 square stainless "pan"...it's a actually just a flat 1/4" piece with about a 1/2 in lip so stuff doesn't leak.

Or a cast iron griddle.

I just cleaned up an old one and will be using it on the grill this summer.

I had some sort of Teflon coated grilling surface. It was awesome... for a little while. Now it is pretty much like any other one.

Ribeyes and asparagus over charcoal. Soaked applewood chips and tossed on the coals. [Beer]
Tators were done on the gas grill.

http://i1193.photobucket.com/albums/...74538E951E.jpg

http://i1193.photobucket.com/albums/...7462358C66.jpg

This was my grill on Monday. It was pretty damn good eats.

http://i39.photobucket.com/albums/e1...83DEDCC849.jpg