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I'm planning a big Mexican Fiesta this Saturday for the family and a few friends so we can all watch the Blackhawks game (Stanley Cup Finals Game One).
Skirt Steak (soaked with Chipotle Tabasco, EVOO, lime juice, heavy garlic, soy sauce & S&P)
Chicken (soaked with fajita seasoning, EVOO, lime juice, garlic, beer, brown sugar & S&P)
Tilipia (soaked with red serrano peppers, EVOO, lime juice, garlic, white wine, & S&P)
All with red peppers and onions to make fajitas.
Serve with beer, refried beans, black beans, beer, rice, margiritas, beer, chihuahua cheese, salsa, chips, guacamole, beer, and more beer.
![[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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An $85 case of hot dogs ....? All summer long is right. 
Micah 6:8; He has shown you, O mortal, what is good. And what does the Lord require of you? To act justly and to love mercy, and to walk humbly with your God.
John 14:19 Jesus said: Because I live, you also will live.
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I don't think Nathan's are worth the money. They are pretty good dogs, but not good enough to warrant the extra cost. And in the end, it's still a hotdog.
We don't have to agree with each other, to respect each others opinion.
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Ya, lips and...antioxidents.  I eat about 6 hot dogs per year. Four at a few MLB game and two during the 4th of July. I'd rather eat a Brat, Polish, Italian, or Kielbasa.
“...Iguodala to Curry, back to Iguodala, up for the layup! Oh! Blocked by James! LeBron James with the rejection!”
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Quote:
It is not necessary to boil any meat you put on a grill. it just causes the meat to dry. I never understand why anyone does that.
While it's not necessary, some of the best bbq chicken I've ever had was boiled to about 80% done first.
There's a lot of fear with undercooking chicken. It's a good insurance policy to making sure you don't undercook the chicken ... and if done right, comes out just as good as not boiling it does.
LOL - The Rish will be upset with this news as well. KS just doesn't prioritize winning...
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I don't care for it boiled, and I don't see the purpose in cooking anything twice except for potatoes.  To each their own....
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Mmmm..Now I want a twice baked potato!
![[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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Tonight, we grilled burgers on the Weber kettle. Ground chuck, mixed with small-diced cheddar and jalapeno bits. After the patties were formed, we doused with worchestrshire, seasoned salt, garlic powder, onion powder and coarsely-ground fresh black pepper. Enough pepper to form a crust. A poor man's "steak au poivre," if you will. Potato salad, a veggie platter (with dip for those who like it- I'm not a fan), and fresh strawberries dipped in a dark chocolate melt. This weekend, I haul out the big rig: http://www.chargriller.com/store/images/Sm-Pro-LcWp.tif.1.jpgTo smoke a 10 lb. brisket. I'll marinate it for about 36 hours, and begin my smoke late friday afternoon. Gotta set the alarm for 3 wake-ups overnight (to check the temp and add more hardwood) and continue smoking into the late morning/early afternoon. I'll be alternating apple,cherry, maple and oak (I'm not fond of mesquite- too assertive). We'll have a few close friends over, with each bringing a covered dish of some sort. Dinner's in the back yard... then drinks, cigars and good laughter with some smooth tunes in the background on the 2nd floor deck for dessert. Summer's just arrived, and I plan to take full advantage this year. Sorry... I can't reveal the marinade recipe. Well, I could, but even if I did it in a PM, I'd have to 'disappear' you.... 
"too many notes, not enough music-"
#GMStong
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I just hope that I get my back taken care of and am recovered in time to enjoy some outdoor time before it's all over.
Micah 6:8; He has shown you, O mortal, what is good. And what does the Lord require of you? To act justly and to love mercy, and to walk humbly with your God.
John 14:19 Jesus said: Because I live, you also will live.
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Best of wishes, My Dawg!
I'm sending good vibes your way for a speedy recovery.
No matter what, a Dawg's gotta eat... and eating well is the best revenge/recuperative tool.
Here's hoping you can get out there with us while the days are still long and the nights are short....
"too many notes, not enough music-"
#GMStong
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Quote:
There's a lot of fear with undercooking chicken. It's a good insurance policy to making sure you don't undercook the chicken ... and if done right, comes out just as good as not boiling it does.
On a somewhat relevant note - I had what I think was undercooked pork chops on Mon. night. Tuesday morning was real treat - as well as the whole day tuesday. Went to bed at 8 last night. And got up numerous times.......
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J/C
I take grilling seriously. I've read a couple books on the topic. - It's all about timing. I have a charcoal grill, but I would love to get a propane model simply because the temperature is easier to manipulate.
FIRST THING: DON'T SALT UNTIL THE MEAT IS DONE COOKING!
For Steak, i put a lot of coals in and get'em blazing. I put some olive oil and pepper on the meat then throw the meat on the grill. - Two minutes on one side, then I flip it over for another 2 minutes. Then I flip it over for a minute, and then flip it over for a minute. - Then I take the meat off the grill completely and let it rest for 1 minute 30 seconds. Then I put it back on, and after a minute, I brush it heavy with butter. After one more minute, its done. Then I apply the salt, and let it rest for a couple minutes before serving. - The temperature has to be over 400 for it to work this way, if not, then expand the overall cooking time by 2-3 minutes.
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Made some great burgers a couple weeks ago, got a recipe off a cooking show.... mixed ground beef with grated onion (to get the onion juice), thyme, Worchester sauce, bits of mushroom. Rolled the concoction into balls, poked holes in the top, filled 'em with grated cheese and formed them into burger patties.
Grilled on the George Foreman, they were the best burgers I've ever had and were just as tasty as leftover patties (went fantastic with good old mashed 'taters).
![[Linked Image from i28.photobucket.com]](http://i28.photobucket.com/albums/c201/shadedog/mcenroe2.jpg) gmstrong -----------------
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Quote:
What's on Your Grill
Diamond Spinners on Platinum.
Oh wait... we're talking about cooking?
My wife is buying me a grill this wknd. Steaks, ribs, and burgers... oh my!
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This Sunday for both Races.... Backstraps slices up in 1" x 5" strips, wrapped in bacon with a sprickle of garlic over a open flame.....served with grilled Baked potatoes & beer....Cant wait.. 
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Quote:
FIRST THING: DON'T SALT UNTIL THE MEAT IS DONE COOKING!
Why?
By salting the meat beforehand, you bring water soluble proteins to the surface of the meat that enhance the browning process (which = flavor).
And this technique describes why salting A LOT before cooking makes a better steak = LINK
Salting way before or just before cooking won't dry out the steak.
“...Iguodala to Curry, back to Iguodala, up for the layup! Oh! Blocked by James! LeBron James with the rejection!”
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I always season before... For me, I use the simple approach...I just use a little Lawrey's and a little pepper. No oils or anything else as at the temperature I grill at, it usually flares up too much and chars too much. I usually bring my grill up to about 700 degrees. I have nice cast iron grill inserts that hold heat well. Now depending on the thickness of the steak usually about 1-1/2" I grill in 1:30 to 2:00 intervals. I usually go: SEAR Turn 60-90 degrees SEAR Flip SEAR Turn 60-90 degrees SEAR and they are done. let them rest They are beautiful, medium rare to medium, and absolutely delicious. Better than the steakhouses...
I thought I was wrong once....but I was mistaken...
What's the use of wearing your lucky rocketship underpants if nobody wants to see them????
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Quote:
J/C
I take grilling seriously. I've read a couple books on the topic. - It's all about timing. I have a charcoal grill, but I would love to get a propane model simply because the temperature is easier to manipulate.
FIRST THING: DON'T SALT UNTIL THE MEAT IS DONE COOKING!
For Steak, i put a lot of coals in and get'em blazing. I put some olive oil and pepper on the meat then throw the meat on the grill. - Two minutes on one side, then I flip it over for another 2 minutes. Then I flip it over for a minute, and then flip it over for a minute. - Then I take the meat off the grill completely and let it rest for 1 minute 30 seconds. Then I put it back on, and after a minute, I brush it heavy with butter. After one more minute, its done. Then I apply the salt, and let it rest for a couple minutes before serving. - The temperature has to be over 400 for it to work this way, if not, then expand the overall cooking time by 2-3 minutes.
Sounds like well done meat to me....and too much flipping
I have blown more money on fancy grills over the years then I care to admit.....lets just say measuring in hundreds of dollars isn't enough.
Forget the propane.....you can't generate enough heat. learn to grill and you will be able to regulate heat;)
A big charcoal grill where you can indirect heat for roasting or smoking, or have a cool zone for burgers and chicken which tend to flare up, and then a small one for steaks so you can cook them at maybe 800 degrees....a steak without a nice bark on the outside and a red/pink center isn't worth eating.
And I season my steaks before putting on the grill.....salt isn't going to dry them out....I don't care what they say.
I do a heck of a good slow cooked, smoked prime rib on the grill with a nice sea salt, garlic, rosemary bark.
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 agree, I heavily salt and pepper (and whatever other seasonings) my steaks before putting them on a very hot grill. It forms a tasty crust and seals in the juice rather than dry them out.
And into the forest I go, to lose my mind and find my soul.
- John Muir
#GMSTRONG
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I'm extremely uncreative... i rarely cook meat putting any more or less than salt, pepper, and garlic (unless it's something I'm breading).
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Quote:
I do a heck of a good slow cooked, smoked prime rib on the grill with a nice sea salt, garlic, rosemary bark.
Now thas what I'm talking about! That sounds amazing!
How long does it take to slow cook a prime rib on the grill?
I heart winning
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Quote:
Quote:
I do a heck of a good slow cooked, smoked prime rib on the grill with a nice sea salt, garlic, rosemary bark.
Now thas what I'm talking about! That sounds amazing!
How long does it take to slow cook a prime rib on the grill?
For a 4 rib roast, maybe 2.5 - 3 hours give or take....
I set the cool zone in the middle of the grill with a drip pan underneath, and coals on each side.
It starts out hotter, which is OK.....creates the bark.
You'll just have to work it.....the lid is closed except for about a inch, and just work the exhaust vent to keep smoke in but not kill the coals.....you have to keep the heat in the proper range.
Throw a good handful of soaked hickory on the coals to create the smoke....and do that a time or two along the way.....you may need to pull the meat and grate once to add more coals.
Use a meat thermometer and pull when it is 130-35 in the center and let rest for 20 minutes....it will be a perfect med rare in the middle and some more well done pieces on the ends for people or dogs who don't know how to eat meat and like it more well done.
That is my traditional Christmas ritual....I am out there grilling up a 4-5 rib prime rib....Rosemary, garlic, sea salt and pepper work well together....sometime a sprinkle of Lawreys doesn't hurt anything.
Add in some horseradish mashed potatoes and maybe some asparagus or Brussel Sprouts with bacon and onion and all you need is a good bottle of wine for a memorable meal.
If everybody had like minds, we would never learn. GM Strong
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Mmmmmm, that sounds awesome. When ya inviting me to dinner? 
![[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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Quote:
and some more well done pieces on the ends for people or dogs who don't know how to eat meat
When I cook the holiday prime rib, I refuse to give in to requests for well done. I give them a pink bloody slice and the frying pan if they want it cooked more. Sometimes if it's thinner on one end they might get lucky.
And into the forest I go, to lose my mind and find my soul.
- John Muir
#GMSTRONG
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Quote:
When I cook the holiday prime rib, I refuse to give in to requests for well done. I give them a pink bloody slice and the frying pan if they want it cooked more. Sometimes if it's thinner on one end they might get lucky.
Spoken like a man who truly understands how to cook, serve and eat a cut of prime rib.
I cook it the same, but I skip the frying pan:
If they bitch when I slice it onto their plate, I tell them: "I've saved the perfect piece for you"... then I go outside to the grill, grab my tongs... and bring them back a lump of unburnt charcoal. The rest of the guests usually LTAO, and the bitcher is usually shamed into silence. In 20+ years, I've never had to actually lower the charcoal onto a plate.
I then gently explain to them that I don't serve well-done prime rib because I don't want My Pops coming back to discipline me from beyond the grave.
Overcooked prime rib is a sacrilege... and I won't defile a cut of fine meat to satisfy a guest with no taste or standards. It just isn't done in my house.
If you don't like our main course, RSVP your regrets, and stay yo' ass at home. Our little dinner party will do just fine without your carbon-munching self... and there's a line of folks who know of our culinary skills, and are willing to take your place.
_____________
PEEN:
You show good taste with the rub/meat prep you use. We do the exact same one when we throw down a nice prime rib dinner. And that drip pan?Pure gold for flavor! When we do the holiday dinner, it makes the best gravy base you could imagine. When we do a Summer dinner party/cookout, we save back the drippings, and use them later (I'm not fond of mashed taters/gravy during the hot months- too heavy, cuisine-wise)
Click on the link in my previous post, and you'll see a pic of my rig. The main cooking grate is almost a yard wide- plenty big enough to set my coals in zones, and slow-cook to my heart's content. By adjusting the damper on the stack and the fresh-air vent in the sidebox, I can keep the temp almost as steady as a gas oven.
______________________
I've been marinating my brisket for about 6 hours now. I'll let it soak all day tomorrow, then begin the big Clemdawg 'Kick-off the Summer' Super Smoke-Out at 7:00 Sat morn. Got my mop recipe all ready... Guinness, with a li'l "eye of newt and tongue of dawg"- I'll mop at least 5-6 six times duing the smoke.
After 25 years of marriage, my dear wife (a gourmet cook in all areas except baking) has finally learned to leave me alone when I'm working a grill. She's just eaten too many good main courses over the years to question my methods.
Give a Real Man some meat and a fire, and that's all you need. What could be more straight-forward and satisfying?
Both you guys should expect a PM soon, with a dry rub recipe that I use for pork loins, roasts, lesser cuts of steak, etc. It forms an incredible bark that infuses the meat with some exceptionally savory aromatics. I'm sure you'll love it. I'd post it online, but then, I'd have to chase down and kill a lot of good Dawgs who deserve to live, but can't be trusted with a State Secret.
Dawg-GONE, I love grillin' season.....
.
"too many notes, not enough music-"
#GMStong
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Quote:
Quote:
and some more well done pieces on the ends for people or dogs who don't know how to eat meat
When I cook the holiday prime rib, I refuse to give in to requests for well done. I give them a pink bloody slice and the frying pan if they want it cooked more. Sometimes if it's thinner on one end they might get lucky.
I try to honor all requests...I throw their slab in the microwave for as long as it takes.
If everybody had like minds, we would never learn. GM Strong
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Quote:
And that drip pan?Pure gold for flavor!
No doubt....I didn't mention it turns in to ah jus .
If their aren't enough drippings to make enough I will help it along with a little jarred beef base which I always keep in the fridge.
If everybody had like minds, we would never learn. GM Strong
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OP
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This weekend.....Has got to be Porter House Steaks!!!!!!!!!!  keep the side dishes and pass me another steak!!!! 
LET'S GO BROWNS !!!!!!!!!!!!!!! ![[Linked Image]](http://www.dawgtalkers.net/uploads/OldSixty-Two/new0400001.jpg) [b]WOOF WOOF[b]
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Today, it's brisket at Chez Clemdawg. Check it out http://www.my247forums.com/picture.php?albumid=4&pictureid=91Started marinating on Thursday AM, made the rub yesterday, and began the smoke at 8:00 this morn. Folks will arrive at about 6:00 this eve. Let the feasting begin. Mac salad, "Outrageous Baked Beans" (smoked on the pit, as well), and 3-bean salad. Folks- it's gonna be belly-bustin' time....
"too many notes, not enough music-"
#GMStong
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My good wife has some two inch steaks, special rub (Chez Bard Cantina required), some HORSERADISH and some outstanding bratwurst from a local butcher. Also drinking some Great Lakes beers while grilling. May have other flesh show up as well to jump on the grill. We do not plan to offer zebra or ostrich this holiday weekend.
"Gimme 12 cases of beer and a steak."
"OK, but, man! WHy so much?"
"I like steak."
GO MEAT!
"Every responsibility implies opportunity, and every opportunity implies responsibility." Otis Allen Glazebrook, 1880
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