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Ultimate grilling Thread

B

BooGiMaN

Diamond Member
I know there are a lot of people on this forum that grill often post your grilling recipes, tips, tricks, techniques, favorite rubs, or seasonings on here
 
Just give me a cheap $20 weber grill from wal-mart, some charcoal, and a nice cut of steak, and I'll cook it so its one of the best tasting steaks you've ever eaten. I don't like all those "fancy" grills, rubs, seasonings, etc. A real man just needs fire. 😀


Although if I had the money I wouldn't hesitate to buy one of those $1500 stainless steal weber grills at Home Depot. 😉

EDIT: And no tongs, A real man uses his bare callused hands to flip. 😛
 
Originally posted by: F22 Raptor
Just give me a cheap $20 weber grill from wal-mart, some charcoal, and a nice cut of steak, and I'll cook it so its one of the best tasting steaks you've ever eaten. I don't like all those "fancy" grills, rubs, seasonings, etc. A real man just needs fire and garlic. 😀


Although if I had the money I wouldn't hesitate to buy one of those $1500 stainless steal weber grills at Home Depot. 😉
Click to expand...

 
Originally posted by: F22 Raptor
Just give me a cheap $20 weber grill from wal-mart, some charcoal, and a nice cut of steak, and I'll cook it so its one of the best tasting steaks you've ever eaten. I don't like all those "fancy" grills, rubs, seasonings, etc. A real man just needs fire. 😀


Although if I had the money I wouldn't hesitate to buy one of those $1500 stainless steal weber grills at Home Depot. 😉

EDIT: And no tongs, A real man uses his bare callused hands to flip. 😛
Click to expand...

:laugh:

When can you come over and cook me a steak?
 
When you grill, please don't be one of those guys that flips the meat back and forth over and over. Only flip the meat ONCE.

Lime and thick salt is the key.

It tastes better when you cut pieces and grab it directly off the grill and eat it with your hands.
 
Originally posted by: F22 Raptor
Just give me a cheap $20 weber grill from wal-mart, some charcoal, and a nice cut of steak, and I'll cook it so its one of the best tasting steaks you've ever eaten. I don't like all those "fancy" grills, rubs, seasonings, etc. A real man just needs fire. 😀


Although if I had the money I wouldn't hesitate to buy one of those $1500 stainless steal weber grills at Home Depot. 😉

EDIT: And no tongs, A real man uses his bare callused hands to flip. 😛
Click to expand...

so the burnt flesh from your hands is what gives the steak a nice kick to it huh 😛
 
A real man doesn't grill. He just goes to a ranch, find the biggest, fattest cow and take a bite out of it. Of course with a dash of salt and pepper.
 
Originally posted by: Alienwho
When you grill, please don't be one of those guys that flips the meat back and forth over and over. Only flip the meat ONCE.

Lime and thick salt is the key.

It tastes better when you cut pieces and grab it directly off the grill and eat it with your hands.
Click to expand...

a lot fo people use kosher salt i belive..is that better than regular salt?
 
For beef no marinades, no rubs. Use a good piece of meat and season with kosher salt and fresh ground pepper only. Grill quickly over a high flame, get it nicely charred on the outside and pink in the middle. Don't overcook, it continues to cook once removed from the heat, so undercook it slightly and let it rest for a minute before serving. Never use a fork, tongs only and don't overflip it. Cook it on one side, flip ONCE, cook the other side and done.

For fish marinade are okay. Start with a nice meaty oily fish like swordfish or tuna and a CLEAN grill. Marinade and then cook like beef. Once per side, no flipping. Let it build up a crust so the juices lock in.
 
Originally posted by: BooGiMaN
Originally posted by: Alienwho
When you grill, please don't be one of those guys that flips the meat back and forth over and over. Only flip the meat ONCE.

Lime and thick salt is the key.

It tastes better when you cut pieces and grab it directly off the grill and eat it with your hands.
Click to expand...

a lot fo people use kosher salt i belive..is that better than regular salt?
Click to expand...

IMHO, yes. I use coarse kosher only when grilling.

As far as recipies - good cut of meat - ribeye, strip, porterhouse, filet, 1 3/4 inches or 2". Salt/pepper. Flip after 4 minutes and cook another 4 over very high heat.

Bone in cuts like a porterhouse or bone-in ribeye are very tasty but take a little longer to cook.

And let that sucker rest at least 10 minutes before eating.
 
Originally posted by: Howard
Home Depot links don't work like that. What's the name?
Click to expand...

fixed .

the lid is real heavy, and i liked that. it seems to trap in heat very well. so well, that my steaks came out overcooked 😛 gotta grill a few more times to get used of it. tough work, but someone's gotta do it 😀
 
Originally posted by: F22 Raptor
Just give me a cheap $20 weber grill from wal-mart, some charcoal, and a nice cut of steak, and I'll cook it so its one of the best tasting steaks you've ever eaten. I don't like all those "fancy" grills, rubs, seasonings, etc. A real man just needs fire. 😀


Although if I had the money I wouldn't hesitate to buy one of those $1500 stainless steal weber grills at Home Depot. 😉

EDIT: And no tongs, A real man uses his bare callused hands to flip. 😛
Click to expand...

wow if your walmart has webers for $20 thats great! i havent seen them that cheap ever!
 
*sigh* My wife's dog chewed the knobs off our grill after tearing up the cover. The grill still works though 🙂

I'm decent at grilling, but my technique needs work. I can't seem to get consistent results.

 
Originally posted by: Thraxen
*sigh* My wife's dog chewed the knobs off our grill after tearing up the cover. The grill still works though 🙂

I'm decent at grilling, but my technique needs work. I can't seem to get consistent results.
Click to expand...

Use a timer.

Also start poking the meat with your finger. You'll get to the point where you can just tell by the resistence/springyness. A meat thermometer wouldn't be a bad idea while you're perfecting it so you can see what the temp is/does. Once it is medium rare or around 130, it will go up very quickly.
 
ive heard you should let the meat sit when you take it out the frig until it looses its chill so it will cook better....not sure there is any truth to that...


not sure if hey mean wait until it gets to room temperature though
 
Originally posted by: spidey07
Originally posted by: Thraxen
*sigh* My wife's dog chewed the knobs off our grill after tearing up the cover. The grill still works though 🙂

I'm decent at grilling, but my technique needs work. I can't seem to get consistent results.
Click to expand...

Use a timer.

Also start poking the meat with your finger. You'll get to the point where you can just tell by the resistence/springyness. A meat thermometer wouldn't be a bad idea while you're perfecting it so you can see what the temp is/does. Once it is medium rare or around 130, it will go up very quickly.
Click to expand...


I'll try that. My biggest issue is when the cuts of meat vary in size. So if I do great one time, if the meat is a different size the next time there's a good chance I'll f' it up.

Another issue I run in to is with thick hamburgers. Sometimes they swell up... there's a pocket that develops where hot juices start collecting. Any idea what causes that and how to prevent it?
 
Originally posted by: Thraxen
Originally posted by: spidey07
Originally posted by: Thraxen
*sigh* My wife's dog chewed the knobs off our grill after tearing up the cover. The grill still works though 🙂

I'm decent at grilling, but my technique needs work. I can't seem to get consistent results.
Click to expand...

Use a timer.

Also start poking the meat with your finger. You'll get to the point where you can just tell by the resistence/springyness. A meat thermometer wouldn't be a bad idea while you're perfecting it so you can see what the temp is/does. Once it is medium rare or around 130, it will go up very quickly.
Click to expand...


I'll try that. My biggest issue is when the cuts of meat vary in size. So if I do great one time, if the meat is a different size the next time there's a good chance I'll f' it up.

Another issue I run in to is with thick hamburgers. Sometimes they swell up... there's a pocket that develops where hot juices start collecting. Any idea what causes that and how to prevent it?
Click to expand...

ohh on hamburgers poke a hole in the middle. not all the way but a good indent. this will help that problem.
 
Originally posted by: waggy
Originally posted by: F22 Raptor
Just give me a cheap $20 weber grill from wal-mart, some charcoal, and a nice cut of steak, and I'll cook it so its one of the best tasting steaks you've ever eaten. I don't like all those "fancy" grills, rubs, seasonings, etc. A real man just needs fire. 😀


Although if I had the money I wouldn't hesitate to buy one of those $1500 stainless steal weber grills at Home Depot. 😉

EDIT: And no tongs, A real man uses his bare callused hands to flip. 😛
Click to expand...

wow if your walmart has webers for $20 thats great! i havent seen them that cheap ever!
Click to expand...

Little tabletop ones that are rated for 8 burgers I think.
 
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