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n00b grilling question

B

blackdogdeek

Lifer
ok, so when i sear stuff before it cooks over the flame on my gas grill, the grill marks get very dark(and are apparently too dark for other people in the house who will remain nameless) before i turn over the meat.

is there a way to prevent this? ie - rub some oil on the meat, rub some oil on the cooking grate, turn the meat slightly before doing the flip(sometime between searing and flipping).

thanks!

also, what is everyone making this weekend? we're having a big cookout and i was looking for ideas. so far we're just looking at steak, chicken, maybe swordfish if i'm feeling adventurous, potato salad
 
Most grills that I've encountered make some pretty black sear marks... you COULD layer tin foil and cut slits where the grill has the gaps, but thats probably a noobie thing

BTW, never EVER flip more than twice if you want your steak to not end up tasting like cardboard. And it won't be high in fiber if you do :roll:
 
Originally posted by: Atomicus
Most grills that I've encountered make some pretty black sear marks... you COULD layer tin foil and cut slits where the grill has the gaps, but thats probably a noobie thing

BTW, never EVER flip more than twice if you want your steak to not end up tasting like cardboard. And it won't be high in fiber if you do :roll:
Click to expand...

ah i should have explained what i meant.

1. put meat on to sear
2. lower heat
3. after half of cooking time, flip meat

what i meant to ask was, should i reposition the meat in between #2 and #3? not an extra flip, just a slight rotation to get an X sear mark and to possibly prevent the sear marks from getting too dark.
 
you can:

1) Yes, turn the steaks every couple of minutes to prevent prolonged contact with the grill.
2) Avoid 'pressing' the steaks into the grill (if you are)
3) Move the steaks so they are not directly over the flames, or the hottest parts of the grill; may take longer to cook

Brats! top off with mustard, jarred jalapenoes and tomatoes. Always a winner.
 
Originally posted by: blackdogdeek
Originally posted by: Atomicus
Most grills that I've encountered make some pretty black sear marks... you COULD layer tin foil and cut slits where the grill has the gaps, but thats probably a noobie thing

BTW, never EVER flip more than twice if you want your steak to not end up tasting like cardboard. And it won't be high in fiber if you do :roll:
Click to expand...

ah i should have explained what i meant.

1. put meat on to sear
2. lower heat
3. after half of cooking time, flip meat

what i meant to ask was, should i reposition the meat in between #2 and #3? not an extra flip, just a slight rotation to get an X sear mark and to possibly prevent the sear marks from getting too dark.
Click to expand...

sure. you can

1)put meat on to sear (say 30 seconds) then flip and do 30 seconds.
2)lower heat
3)cook say 2 minutes flip and cook 2 more.


the few times i have used a gas grill i did this. it worked fine and the steak was yummy.
 
Originally posted by: gururu
you can:

1) Yes, turn the steaks every couple of minutes to prevent prolonged contact with the grill.
2) Avoid 'pressing' the steaks into the grill (if you are)
3) Move the steaks so they are not directly over the flames, or the hottest parts of the grill; may take longer to cook
Click to expand...

thanks!

Brats! top off with mustard, jarred jalapenoes and tomatoes. Always a winner.
Click to expand...

/drool

i imagine the brats are served in a bun yes? i actually grilled turkey sweet italian sausages last night and they came out pretty good.
 
I don't see why your plan to just rotate the meat won't work :thumbsup:

but then again.... I'm use to flash flame-broiling my steaks. High flame 1 1/2 min per side, then have your phone ready on 911 speed-dial :thumbsup:

Originally posted by: brnbngls
But if you really want good tasting food, don't use gas at all. Charcoal is the only way to go!
Click to expand...

very true... but I get my gas so cheap , its hard to switch back 🙁
 
Originally posted by: Mermaidman
Easy--Before you pre-heat the grill, remove the rack. When you're ready to sear, replace the rack.
Click to expand...

wow, that's an approach i've never heard of, thanks! i'll have to give that a try.
 
Pat dry your steaks before putting them on the grill, then lightly brush them with an oil, and use high heat to sear them, then a medium heat to cook them to preference if they are thicker steaks. You will flip four times, but when you flip them, give them a quarter turn also, so the grill marks make a net pattern. Never press them. Gerenally, I like my steaks rare and will sear them on a high heat for two minutes on each side, and then another 5 min on medium heat. This would be for a 1lbs, two inch thick steak, pink through the middle, almost raw in the very center. THen let it rest in a warming container or oven for a few minutes before serving.

And agree with the grill usually making dark grill marks...
 
Can't help you out about the grill marks; I've never run into the predicament where I wanted to avoid them. I would think turning the meat regularly would help.

But I am roasting a marinated pork loin on the grill as we speak; should be done in about 45 minutes. This weekend I'll be at a nearby all inclusive resort on Isla Mujeres and they'll be doing my grilling for me. 😛
 
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