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An abridged version.
Steaks....Ribeye are the best, at least 3/4 inch thick.....med rare to rare is the only way to go.
Real charcoal only, forget gas......real lump charcoal too, forget briquettes. They burn too cool and leave ash. Lump burns down to almost nothing.
Marinade...I have monkeyed around with almost everything imaginable, but in the end, I have settled on Soy sauce, garlic powder, and fresh ground pepper....as easy as it gets
If everybody had like minds, we would never learn. GM Strong ![[Linked Image]](http://www.dawgtalkers.net/uploads/small-gator-chomp.gif)
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I like my steak medium...lately I can't get past the fact that I'm eating the muscle of animals if it's too rare. 
#gmstrong #gmlapdance
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I enjoy making a varity of things on the grill. It is one thing I love to do.
Steaks: Ribeye is my favorite. just a little bit of butter on it as it sits after grilling.
Pork: 1" to 1 1/4" thick. Split almost all the way through, stuff with ham, turkey and provolone cheese. Put pork back together, holding the sides together with oiled toothpicks.
Tri tip: Use a rub of Garlic powder, black pepper, and Course salt, in a 2:1:1 ratio. Rub on the meat. Marinate overnight. Use indirect heat, bbq with the fat side up (it lets the juices flow into the meat). Spray with apple juice while cooking about every twenty minutes. Cook to a medium-- medium rare.
Chicken: My favorite is marinating thighs in a teriyaki sauce over night. The dark meat absorbs more of the flavor than light meat. Grill over a medium heat.
Those are just some fo my quick favorites.
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I have to admit I'm a sissy when it comes to steak. I have to have it medium well. If it is still mooooing, I'll pass.
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Steaks....you're a good man! We like our steaks the same way. You left out a good open rich cabernet with some hints of tobacco and a side of creamed spinach but all is forgiven! Here's a recipe that's the easiest thing in the world to do and you'll blow your friends away. It's a Hawaii favorite! It's called huli huli chicken. Check out this site to buy the sauce: http://familyfoodhawaii.com/product_info...481a0252a48b465Put about 16 chicken thighs in a big ziplock bag and put about 20oz of this marinade in the bag and let it rest in the fridge for about 8 hours. Then grill over low heat for about 30-40 minutes turning every 8 minutes or so. When you flip add a little sauce to each with a grill brush. It kind of carmelizes on the chicken. Serve with sticky white rice, a green side (i have broccoli) and a side of freshly cut up pineapple. Serves 6. With a few ice cold beers there's nothing that feels more Hawaii than that meal for me. We have this meal at least once a month and friends LOVE it. The best thing is it's about as simple as grilling can be.
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I agree with you on the cut for sure. I rarely get anything for myself outside a ribeye. Sometimes I go with a filet, but normally I am a ribeye man. Just so much more flavor. Gotta have a good marbled cut.. I am lazy, so I use charcoal briquettes  I am pretty simple. I like it medium with garlic powder and a good seasoned salt with some fresh ground pepper. I typically do not like marinades if I am making the steak. For some reason, marinades seem to be too salty for me and it seems that they take away some of the flavor of the meat. JMO My all time favorite restaurant steak is the Cajun Ribeye at Smith and Wollenskys. Smith and Wollensky's is my favorite steakhouse, I love the place.
I heart winning
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Quote:
Marinade...I have monkeyed around with almost everything imaginable, but in the end, I have settled on Soy sauce, garlic powder, and fresh ground pepper....as easy as it gets
LOL...my all-time favorite marinade is worcestshire sauce, garlic powder, and black pepper ... so simple, yet so good.
It's also best on a rib-eye. Love rib-eyes on the grill.
LOL - The Rish will be upset with this news as well. KS just doesn't prioritize winning...
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I just finished smoking 2 8lb beef briskets about 3 hours ago. Did some dinosaur bone (non-crosscut beef ribs) last night too. Charcoal or hardwood all the way. I use a kettle Webber for steaks/chicken/non-smoked fish or whatever needs to be cooked directly. My new toy, a Traeger smoker, is the greatest smoker invention ever IMO. No more tending to the fire or worrying about keeping the heat consistent, just baste the meat as needed - the grill takes care of the rest as long as the hopper stays full of wood pellets. The only negative about it is that they have Terry Bradshaw as a spokesperson  Here is a really cool charcoal link, for those that are really into the charcoal side of grilling - The Lump Charcoal Database They've got some pretty unique charcoals and a good critique of each one. I'll be brining various smoked meats to DTI this year hopefully; we'll need to reheat them there, but that's easy to do.  As for sauces, a nice North Carolina vinegar or a South Carolina mustard based are my to favorites for somked meats. Most the time I don't use any sauce, as it hides the flavor, but sometimes I'm in the mood for bbq sauce. Not usually tomato based though, that's my least favorite.
Last edited by ColumbusDawg; 07/30/08 10:01 PM.
#gmstrong
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I agree with your post. Try this pork steaks ( not chops ) Marinate in balsamic vinegar and garlic powder. 10 minutes each side. put on grill brush on country style dejon mustard. flip add more mustard. flip again until done. The mustard burns off you really dont even taste it it just seals in the juices. let me know if anyone trys this it is a favorite of mine and really easy. bone appetite
Joe Thomas #73
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Quote:
mustard burns off
I use mustard slathers on ALL of my smoked beef or pork. Ocassionally on chicken too. Mustard slather, with a SMALL amount of nice rub sprinkled on top is the only way to go when smoking. I've not tried the mustard on a direct grilled meat before, I'll have to give it a shot. I've got some leftover from the brisket that I just made; I'll probably try some pork direct grilled with it tomorrow.
#gmstrong
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I'll take one. Medium well please. 
![[Linked Image from members.cox.net]](http://members.cox.net/flyinc5/smallsigpics/frcburnout.gif) AL 29 76 14 R_K
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I've never cared for ribeyes because they're too fatty for me, but I hadn't tried one for years. So I decided to buy some more last month. I hate like a quarter of it and threw the rest away. Just way too much fat for me. Am I getting bad steaks, or are they all that fatty? I prefer filet mignon. The absolute best. 
![[Linked Image from pic18.picturetrail.com]](http://pic18.picturetrail.com/VOL905/3216203/6567769/349897772.jpg) "The Browns' defense is kicking mucho dupa."
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A good ribeye should have a good amount of marble (fat) but not to the point where you throw 3/4 of it away! You got a bad steak.
I like filet also, but ribeyes have much more flavor because of the fat. Filets are very lean, which detracts from the flavor. A properly prepared ribeye is very hard to beat. When I cook them for a party, I'll get the bone-in ones for presentation; a lot of people think they taste better w/ the bone still in place too, but I can't tell the difference.
Just get a nice thick ribeye that is nicely marbled, but not tons of large fat deposits; that's what I look for.
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See, I really don't like fat at all. I cut off any fat off my steak. Otherwise, I might end up gagging if I get a chunk.
"The Browns' defense is kicking mucho dupa."
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Quote:
Steaks....Ribeye are the best, at least 3/4 inch thick.....med rare to rare is the only way to go.
The better the cut of meat, the more rare it can be for me.. but never more than medium (otherwise I consider it a hamburger... )
I like charcoal on the weekends when I have time but during the week if I want to grill out I fire up the gas grill, it's just quicker. It's not like I'm retired with all day to do nothing but play golf and plan my grilling for the evening.. 
What I'm looking for are some good side recipes on the grill. I've about perfected grilled corn on the cob and I'm comfortable cooking all kinds of meat... but I need more side dish grill recipes...
yebat' Putin
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I'm with you, I get filets, and there's not anything lft when I'm done. My wife like ribeyes, real thin ones at that. I like mine medium well, she likes hers well. Even at well done, those tiny things take like 3 minutes to gill.
I take my steaks when I buy them well in advance, and rub them with some McCormick's Kansas City steak seasoning, and some Worcestershire sauce, put it in a vacuum seal bag, and freeze them. They marinade very well this way.
We don't have to agree with each other, to respect each others opinion.
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Asparagus is my favorite to grill. Skewer the asparagus with toothpicks at the top and bottom, usually 4-5 stalks per set. I season either with olive oil and garlic or an Italian vegetable seasoning. There is nothing better than grilled asparagus - cook about 2 minutes per side.
Put some redskin potatoes, cut in 1/2, on some skewers. I season them with olive oil, fresh garlic, fresh rosemary, salt and pepper prior to skewering. After cooking, drizzle them with a balsamic vinegar reduction (just heat some balsamic vinegar on the stove on high for a few minutes, it'll get "syrupy").
I'll do corn 2 different ways. Sometimes I'll leave the husks on; peel the husks back, remove the stringy stuff, season with butter, salt, and pepper. Put the husks back up and tie the top to keep the corn covered. Soak the corn in water for 10-15 minutes and cook. I usually cook the corn indirectly with this method for about 30-40 minutes. Other times I'll remove the husks and cook directly over the charcoal, basting with butter while doing this.
Smoked baked potatoes are also good. Use indirect grilling for this; coat the potatoes in melted butter and put em on the grill for 1-1 1/2 hours. I use hickory or oak wood for smoking potatoes.
Those are some of my favorites....
#gmstrong
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Quote:
It's not like I'm retired with all day to do nothing but play golf and plan my grilling for the evening..
LOL....I am planning now.
If everybody had like minds, we would never learn. GM Strong
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Geez.. Ya bum!
SaintDawg™
Football, baseball, basketball, wine, women, walleye
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Quote:
What I'm looking for are some good side recipes on the grill. I've about perfected grilled corn on the cob and I'm comfortable cooking all kinds of meat... but I need more side dish grill recipes...
OK.....easy packs with your ribeyes.
mushrooms, think slice onion, 3-4 cloves garlic.
place ingredients in a sheet of foil.
sprinkle on some salt ,drizzle with some olive oil, and a pat of butter.
Seal foil pack. The seal again in another sheet of foil.
Put on grill about 10-15 minutes before you cook your steaks, turning once.
You can do that with just about any veggies you want....I like mushrooms and onions with my steak.
Egg plant sandwiches.
Between 2 1/2 inch cut portions of eggplant, add a 1/2 inch slice of tomato, salt, basil, and mozzarella cheese(use block cheese so you can get thicker slices...maybe 1/4 inch).
Brush the outside of the egg plant with oil and balsmic vingar and put on med grill, and grill up...about 7-8 minutes a side....maybe a little longer or less depending on the heat...until cheese is melted.
Use some care when turning as to not disrupt the presentation....makes a nice side item.
Rotate each on the quarter on each side to get some real nice grill marks.
Note..when you slice the egg plant, sprinkle a little salt on them and leave the slices out a while to sweat out, then pat dry with a towel....you want them as dry as possible....then match the slices by size
If everybody had like minds, we would never learn. GM Strong
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With those smoked meats,,you need to bring that car to DTI this year. 
Our honor defend, we will fight to the end, for OHIO! GO BUCKS!
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I put fresh green beans, sometimes add mushrooms or slices of the little red potatoes, in a foil "tent" on the grill. I add two or three ice cubes to the tent, put it on the grill and the beans are perfectly steamed when done. Good stuff.
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Give me a filet, anyday! If done properly, they're flavorful, juicy and not alot of fat (I can't stand biting into a hunk of fat...bleck). Medium rare to Medium (actually somehwere in between). Worchestshire, garlic, pepper (or use Montreal Steak Seasoning). Grilled corn with butter, a touch of salt and a squeeze of lime juice. Asparagus with a touch lemon juice and garlic salt. Add a nice, fresh salad with a great Italian dressing and you have a fantastic meal. Dessert will either be chocolately brownies or some homemade ice cream.
![[Linked Image from i75.photobucket.com]](http://i75.photobucket.com/albums/i302/lrhinkle/d5eaf0b9-e429-4211-b53f-b843bfcf6aa9_zps2ac17420.jpg) #gmstrong
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Quote:
With those smoked meats,,you need to bring that car to DTI this year
Not sure I want to leave the car in the Muni lot for several hours unattended.
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Good point. I still get nervous leaving my car there and it is no where near the same class as yours
Our honor defend, we will fight to the end, for OHIO! GO BUCKS!
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Quote:
I put fresh green beans, sometimes add mushrooms or slices of the little red potatoes, in a foil "tent" on the grill. I add two or three ice cubes to the tent, put it on the grill and the beans are perfectly steamed when done. Good stuff.
Sounds like it...I love fresh green pole beans steamed up, with just a little crunch left in them....I will try that.
If everybody had like minds, we would never learn. GM Strong
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Quote:
Real charcoal only, forget gas......real lump charcoal too, forget briquettes. They burn too cool and leave ash. Lump burns down to almost nothing.
Yeahyouright.
Also, I haven't used liquid charcoal starter in almost 5 years. Always hated the taste it added to food. Instead, I use one of these. Two full sheets of newspaper in the bottom, 12 minutes later, you're rarin' to go.
Yesterday, I took my maiden voyage on my latest acquisition.
Thing held a constant 180 degrees for almost 2 hours... I refilled the hotbox once to complete the cooking.
Slow-smoked a slab of ribs for 4 hours... 3 hours of cooking, one hour of bbq basting (turning every 15 minutes). Everyone thought that they'd died and went to Heaven. Tender, flavorful... the meat just fell off the bones. Knocked the guests out.
btw, here's a fantastic rub recipe:
2T Kosher salt
2T coarse ground black pepper
2T chili powder (you can substitute chipotle powder, ancho, etc.if you like your ribs with a little "kick" )
1T paprika
1T ground oregano
1T dried/crushed thyme
man... I'm ready to fire that baby up again!!!
good thread, guys/gals
"too many notes, not enough music-"
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Quote:
Sounds like it...I love fresh green pole beans steamed up, with just a little crunch left in them....I will try that.
We've gotten so many green beans from our garden this year, I've been giving them away, after eating them every night for a month and canning 20 jars.
Add alittle bacon & onion when steaming them .....thats good.
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My two favorites in the steak department are Ribeyes and a nice London Broil.. Yum
Med Rare to Med is perfect for me..
As for a marinade,, wow,, There is a little resturant up here called Angelos.. I now use thier italian salad dressing as a marinade.. it's a nice change of pace.
But really, I do like something very simple..
Extra Virgin Olive Oil, Garlic Powder, Fresh ground black pepper.. Then when I am ready to put it on the grill, I add some salt.. Yummo! That's mostly for the Ribeyes.. I do the london broil like that most times as well.
But every once in a while, I go nuts with Garlic..
I take the london broil, soften some butter, slather it on the LB very thick, Grind up fresh garlic, (a ton of it, probably 20 or so cloves) sprinkle liberally on top of the butter, then cover the whole thing with a ton of kosher salt..
Put that in a preheated oven for about 30 minutes at 500 degrees.. and it comes out beautiful... and oh man,, what a taste.... and again, it comes out Med Rare to Med.... PERFECT.
As always, know your fire....
#GMSTRONG
“Everyone is entitled to his own opinion, but not to his own facts.”
Daniel Patrick Moynahan
"Alternative facts hurt us all. Think before you blindly believe."
Damanshot
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I love rib steaks as well. The taste is awesome. I tried the Italian salad dressing marinade overnight and it turned out very good. I also love worchester sauce with cut up onions sitting overnight as well. Put on freshly ground pepper and garlic and your good to go. Clem that Chimney firestarter thing is a good idea. I know instantly when someone uses too much fluid to start charcoal. It adds that twang to food that I don't care for. I too am one who prefers charcoal over propane anyday. BTW Daman I made that sauce recipe u gave me again a few weeks ago.. I LOVE those meatballs! I made enough that I made up meatball subs for a couple of days for lunch.
Our honor defend, we will fight to the end, for OHIO! GO BUCKS!
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Quote:
Clem that Chimney firestarter thing is a good idea
That is the only way to go. No lighter fluid ever!
#gmstrong
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The best thing about that little cylinder is that the coals are ready in about the same time as if you'd used the juice.
The flavor of your food is so much better, and it's no less convenient, if you ask me.
Like I said, I've been using it for 5 years now, and I've only had to restart a fireup twice... and both times, it was with charcoal that had been left out in the rain. (I don't waste charcoal...) So it's pretty darned reliable.
Besides making food taste so much better, there's one other added benefit- the petroleum companies don't get to stick it to me in my backyard or on my deck. They already get enough from me when I leave the house.
win/win.
"too many notes, not enough music-"
#GMStong
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More Toys for Grillin' Boys: This li'l dealie is great for smoking, slow-roasting and a lot of other things. It's a digital probe-style meat thermometer. Yeah, you've seen them before... but this one has a cool twist: it also features a remote pager that you can clip to your belt. When your meat reaches the desired temp, the remote beeps wherever you are. It has a clock, countdown timer, and temp alarm. The link I provided gives a good description of the many ways you can set and use this thing. I love it. It's just another way to insure perfect results without worrying. It's especially great when I'm entertaining, 'cause it's so easy for me to get sidetracked by some juicy party conversation. I can be sucking a brew and telling a bawdy joke on the other side of the property, forgetting all about my "grill responsibilites," and this thing will remind me when it's time. Another use: yesterday, I slipped the probe inside the cooking chamber, and set it for 200, in case the smoker got too hot. It went off once, about 10 minutes after I had added some coals to the firebox. Ran out, closed the dampers a bit, and got it right back down to 180. Another must for serious outdoor cookers.
"too many notes, not enough music-"
#GMStong
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Before they came out with the "fancy" ones with handles and whatnot, we used coffee cans with holes on the bottom/side. I've been using some sort of chimney like this for over 18 years. Wish we would have thought about making the darn things and selling them when we were using coffee cans back in the early 90's! A digital pager thermometer is great. I don't need it as much anymore with my Traeger smoker, as the temp is electronically controlled. When I smoked on my Webber, it was invaluable though! I agree with that recommendation also
#gmstrong
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Dude, do you have any pictures of your car on the web? I have to see it a little bigger I may,,possibly, might be able to get my hands on a 1971 Stingray here in a few weeks. A buddy of mine just lost his Grandpa and his Grandma wants to give it to my buddy. It needs a lot of work and he isn't into cars. if I can get my hands on it one of my lifelong dreams will be complete. She will be mine,,ohh yes,,she will be mine Sorry, didn't mean to get away from food here. Just everytime I see your sig it makes me think of cars
Our honor defend, we will fight to the end, for OHIO! GO BUCKS!
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OMG! I would be SO jealous if you got your hands on a Stingray...*drool*
Back to the food...I had filet for dinner last night. Soy, garlic, salt and pepper cooked to medium rare. Served with scallops, veggies and rice. One of my fave all-time meals. Mmmmmmm
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![[Linked Image]](http://www.dawgtalkers.net/uploads/Punchsmack/punch.gif) “...Iguodala to Curry, back to Iguodala, up for the layup! Oh! Blocked by James! LeBron James with the rejection!”
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Quote:
Clem that Chimney firestarter thing is a good idea. I know instantly when someone uses too much fluid to start charcoal. It adds that twang to food that I don't care for. I too am one who prefers charcoal over propane anyday.
There probably isn't anything better for lighting charcoal than an electric starter.. I love real charcoal cooking as well, but man, when someone puts too much lighter fluid on it,, it's like your eating an oil burger.. Yuk..
Sears sells an electric starter. it's like an iron that plugs in, it superheats, gets red hot and you just set it in the coals.. no fuss, no muss and best of all, no lighter fluid taste or smell,,,,, works great..
Quote:
BTW Daman I made that sauce recipe u gave me again a few weeks ago.. I LOVE those meatballs! I made enough that I made up meatball subs for a couple of days for lunch.
LOL Glad you liked it.. We made some two weeks ago,, still the best sauce I"ve ever tasted,, but I'm bias of course.. I grew up on it.
#GMSTRONG
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Joined: Mar 2007
Posts: 380 |
Steak- Ribeye thick rare. spice and blacken on high heat. crispy on outside bloody good in the middle.
Pork- Loin cut into inch thick chops. soaked in a applecider vinager brine, with various spices for 2 hrs. us a thermometer, hate it wwhen people get scared and cook pork too much. Brines, i live by em.
Fish- Tuna steak- any way ya cook it its great.
Chicken- Ive been messing with some various jerk recipies since I got back from jamaica a little bit ago. marinade, grill for a few then indirect heat smoke w/hard wood. ya mon!
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Joined: Sep 2006
Posts: 4,480
Hall of Famer
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Hall of Famer
Joined: Sep 2006
Posts: 4,480 |
Quote:
Ive been messing with some various jerk recipies since I got back from jamaica a little bit ago. marinade, grill for a few then indirect heat smoke w/hard wood. ya mon!
I love jerk seasoning. For wood, you need to use Alder to be the most authentic. It's kinda hard to find, but worth it.
#gmstrong
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