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OfflineNewbieS
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Grill season!!
    #14516229 - 05/26/11 04:18 PM (12 years, 9 months ago)

A friend gave me his old charcoal grill and I've been using the shit out of it.  I've only done chicken, burgers, and brats so far but I wanna dedicate this thread to great grilling tips and recipes for the season.


Burgers:

Get 80% ground beef, (the more fat the better).  Shape it into desired size patties and pack relatively loosely, while still maintaining shape.  Do NOT smash it up and compact it.  Season as desired, I like garlic powder, salt, and pepper.  Push your thumb into the centers to make little pits, and throw on the grill at the hottest part, pit side up.  Don't worry, even if they're a bit too loose DON'T fuck with em, just let them cook.  They'll stay together once the bottom is cooked.  The pits you made with your thumb will allow grease to collect and keep the burgers juicy.  The key here is fast cooking.  Give them about 5-6 minutes on one side depending on how thick they are.  Flip them ONCE and let go for the same amount of time.  Move to the cooler side of the grill and toast some buns for less than a minute, and serve.  I did this and made the best burgers I've had from a charcoal grill in my life.  They were an inch thick, perfectly cooked through, and a few bites even squirted some fatty goodness into my mouth.  They were sensational.

"It's better to err on the side of rare, you can always put them back on if they're not done enough.  You can't reverse beef jerky."


Beer Brats:

Lay a large ziplock bag on the counter and put a nice fat layer of sliced onions, followed by some brats, and then some beer.  Let as much air out as you can, seal it, and marinade for however long you feel like.  When it's grilling time grill the brats first until they're cooked though and the beer puts a nice caramel coating on the outside then move to the cooler part of the grill.  Dump the onions on a hefty piece of heavy duty tin foil and put it on the grill until the beer evaporates off and the onions begin to caramelize.  Bun it up and top with the onions, and you have yourself a slammin fuckin brat.


I'd like to do beer can chicken next...  :drooling:



Let's hear it, Grill Gurus!!!

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Re: Grill season!! [Re: Newbie]
    #14517575 - 05/26/11 08:36 PM (12 years, 9 months ago)

Brats and Burgers are always a favorite around here! :thumbup:

As is Carne Asada.  I'd get some flap meat, marinate in some olive oil, Worcestershire, onions, garlic, cilantro, cumin, black pepper and any variety of hot pepper.  Get that grill screaming hot and let the meat come up to room temperature.  Then sprinkle some crushed rock salt on to the meat and let it hit the grates.  Only a couple of minutes on each side, enough to get some char, and then get that shit off of there.  Let rest for another few minutes, slice 'n serve.




Charring up some peppers and scraping/rubbing off the plasticy coating is a delicious accompaniment to almost anything grilled.




Sauteed veggies of various delight are also wonderful!



New York Strip & Rib Eye Steaks are another big time favorite around here :biggrin:

Marinate however you like, I generally douse in olive oil and a bit of Worcestershire, then crank on a heaping of fresh cracked black peppercorns, cumin, paprika and a bit of cayenne.  Garlic optional, depending on taste.  Salt immediately prior to hitting the grill.  I also sometimes blend up some fresh herbs and mustard (pictured on the ribeye below).

 




Again, you want that grill pretty damn hot.  Depending on thickness, I generally let the steak go for about 1.5 minutes, then quarter turn it (to get the nice grill marks) give it another 1.5 minutes, flip it 1.5 minutes, quarter turn final 1.5 minutes. 




That's about 6 minutes grill time, thicker steaks may need 8 minutes.  Regardless, the steak should still be pretty floppy when you pull it off the grill (indicating the inside is still fairly raw).  Immediately wrap it up in a foil tent and place in a draft free room temperature area to rest for 10 minutes.  If you think the steak was really raw when you pulled it off, let it rest for 15 minutes. 




When you slice, it should be perfectly pink 'n juicy inside with a bit of a crunchy crust.



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OfflineNewbieS
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Re: Grill season!! [Re: geokills]
    #14519467 - 05/27/11 06:26 AM (12 years, 9 months ago)

Awesome!  My friends expressed interest in strip steak tonight; that looks excellent.

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Re: Grill season!! [Re: geokills]
    #14525597 - 05/28/11 10:02 AM (12 years, 9 months ago)

Quote:

geokills said:
Again, you want that grill pretty damn hot.  Depending on thickness, I generally let the steak go for about 1.5 minutes, then quarter turn it (to get the nice grill marks) give it another 1.5 minutes, flip it 1.5 minutes, quarter turn final 1.5 minutes. 



That's about 6 minutes grill time, thicker steaks may need 8 minutes.  Regardless, the steak should still be pretty floppy when you pull it off the grill (indicating the inside is still fairly raw).  Immediately wrap it up in a foil tent and place in a draft free room temperature area to rest for 10 minutes.  If you think the steak was really raw when you pulled it off, let it rest for 15 minutes. 





Rib eye is traditionally what i buy, and i've been having so-so results so i found myself a BBQ. I will try this method, sounds solid - the pictures you posted are exactly how i want my steak to be.

I've always been told: Heat the BBQ HOT, turn down as low as it will go and cook the steak 6.5-7.5 minutes per side.

This seems to result in no grill marks and uneven cooking. :frown:


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Re: Grill season!! [Re: Newbie]
    #14527816 - 05/28/11 07:20 PM (12 years, 9 months ago)

you guys should totally check out my butt





for this you want low heat, around 250F and at least 7 hours of cooking
(smoking time), best done on charcoal or with a wood burner because of the
flavor, it can be done with any grill including the little kettle grills, the
secret is to pay attention and stoke the fire every 45 minutes to an hour to
keep that heat at around 250

as for seasoning, I do the same with it as I do for ribs and never once
had someone complain but simply salt and pepper it and slap it on the
grill, you can get all fancy with the rubs and sauces if you want but I
prefer the simple method that allows you to taste the food and the
wonderful smoky flavor... even my father in law who hated ribs loved mine
and made me cook them every time he came out

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Re: Grill season!! [Re: Prisoner#1]
    #14528727 - 05/28/11 11:18 PM (12 years, 9 months ago)

Ok, story time:

Usually around my house it is a fight to eat meat, and especially pork and red meat. My girlfriend always loves the meaty food i make, but it's always a battle when planning dinner.

So tonight, i had the place to myself and she suggested I could pig out on meat.

"great idea!" I thought.

So i was really looking forward to making some burgers and trying out the techniques newbie illustrated in the original post of this thread...

Low and behold, i ended up grabbing a late lunch and ruining my appetite. Around 9pm i started realizing i would regret not seizing this opportunity to pig out, and promptly headed to the grocery store.

To my amazement, not only did they not have ground pork, but they had no ground beef. :O So i decided to try something...

I ended up getting some ground buffalo and chorizo sausages. So here's what i did:

-Scrape the sausages out, and mixed approx. 3/1 ratio of buffalo to chorizo.
-Mixed the meat with 1 egg and some oats.
-Spiced the meat with cumin, garlic powder, salt, cracked pepper, chile powder, hot sauce and worcestershire.
-Formed into thick patties 1"+
-BBQ'd patties for 6 minutes/side as per newbies instructions. Adding cheese for the last couple minutes.

Then i made spread the grilled buns with cream cheese and topped with a mexican inspired cilantro/lime coleslaw and some sliced tomatos.

Damn, those were great - definitely better than the beef/pork burgers i had planned.


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OfflineNewbieS
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Re: Grill season!! [Re: PDU]
    #14546637 - 06/01/11 04:22 PM (12 years, 8 months ago)

I'm doin' up some pork tenderloin as we speak.  I'll post pics.

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Re: Grill season!! [Re: Newbie]
    #14551966 - 06/02/11 05:39 PM (12 years, 8 months ago)

Shitty cell phone pic but it came out moist and tasty.  My Dad and I slapped it on some kaiser rolls with BBQ sauce and had a great dinner.




The recipe I followed went as follows: (I mine came pre marinaded so marinade it first then continue)

Heat your coals then move to one side of the grill.  Imagine the tenderloin has four sides and cook the tenderloin on the hot side of the grill, about 5 minutes on each side, then move to the side of the grill without coals and cook on indirect heat, flipping every 15 minutes or so.  If it's not marinaded, put some kind of dry rub on it.  Google dry rubs. 

Once that's done, transfer to a big plate, cut into slices, add toppings, and stuff that shit into some kaiser rolls. 

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Re: Grill season!! [Re: Newbie]
    #14571596 - 06/06/11 09:16 PM (12 years, 8 months ago)

Geokills - i tried your method of cooking steaks (6 minutes, hot grill, 10 minutes rest,) with great success.

Best steaks i've ever cooked, Aussie strip loin, which i've never had before. Half the price of the rib eye I usually buy!

They were a bit thick, so i had to set them on the grill for a couple minutes after the rest period, but next time i'll add more time before flipping and rotating.

Thanks for the tutorial - the girlfriend and I are stoked on steaks now!


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Re: Grill season!! [Re: PDU]
    #14571923 - 06/06/11 10:27 PM (12 years, 8 months ago)

I have yet to try that but rest assured it'll happen soon.  I've been using this grill every day for the past 2 weeks.  My friend gave me a beer can chicken stand which perfectly fits a 12oz beer can and keeps the chicken upright...  I'll be using that before making steak.

I've decided the next steak I'm eating will be rare.  I'm gonna sear the shit out of the outside then use geo's foil method but reduce the time a bit so it's still dripping blood.  I've been on medium for the past few years and I think my taste buds have developed enough that I'm ready for blood; especially if it's been marinated for a full 24 hours. 

I read somewhere that rare steaks are a lot less likely to transmit food poisoning than rare ground meat because the bacteria only exists closer to the surface of meat than the center and since ground meat is ground up it's more likely to still be infected.  I don't know the truth to this but I'll eat a rare steak way sooner than I'd eat a rare burger.  I don't even think rare burgers taste all that great.  If you use my method they're plenty juicy and flavorful as is...

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Re: Grill season!! [Re: PDU]
    #14572373 - 06/07/11 12:07 AM (12 years, 8 months ago)

steak sounds so good.

a nice ribeye and i'd be a happy, happy sloth.


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Re: Grill season!! [Re: Acidic_Sloth]
    #14580442 - 06/08/11 03:36 PM (12 years, 8 months ago)

Well my buddy's Dad was getting rid of some more grill stuff because he got a lot of new supplies and he gave me his beer can chicken stand.




I'll be doing this up on Friday night, just looking for some suggestions on beer to use.  I was thinking just Yuengling lager, but then I thought Blue Moon with a slice of orange in it would make for a damn tasty chicken.  This is going to be exciting!  I've never had beer can chicken before. 

I'm not sure if you guys have heard of this or not, but if you're using a charcoal grill get what's called a chimney.



You fill it with charcoal, stuff paper underneath and light the paper in multiple spots, and sit on the grill until the charcoal is evenly lit which doesn't take long at all.  No lighter fluid needed.  Once all the coals are lit you just dump it into the grill, form it to one side, in a ring, whatever your style is, and grill!



Man there's nothing sitting around a grill with a few friends and slamming down some beers.  By far my favorite summer activity.

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Re: Grill season!! [Re: Newbie]
    #14586566 - 06/09/11 04:55 PM (12 years, 8 months ago)

you kids and your newfangled gadgets

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Re: Grill season!! [Re: PDU]
    #14590605 - 06/10/11 01:22 PM (12 years, 8 months ago)

Happy to hear your steak experience was a success PDU!

Newbie, chimney's are a must for a charcoal grill.  Lighter fluid is the NAST!  :argh:


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Re: Grill season!! [Re: geokills]
    #14592900 - 06/10/11 09:30 PM (12 years, 8 months ago)

I made a killer chicken wing marinade tonight, roughly:

-4 tbsp mayonaise
-half lime juice + zest
-a dash of tobasco and worcertsershire
-salt, pepper, cayenne, chile powder, onion powder, garlic, coriander and cumin.


MMM BBQ'd chicken wings.


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Re: Grill season!! [Re: PDU]
    #14606750 - 06/13/11 02:51 PM (12 years, 8 months ago)

I just had my first beer can chicken the other night, I don't want it any other way now.  It came out PERFECT.  So moist inside, caramel brown outside, EXTREMELY flavorful; it was a great success and my friends and I devoured it all in about an hour.



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Re: Grill season!! [Re: Newbie]
    #14607714 - 06/13/11 05:52 PM (12 years, 8 months ago)

Quote:

Newbie said:
A friend gave me his old charcoal grill and I've been using the shit out of it.  I've only done chicken, burgers, and brats so far but I wanna dedicate this thread to great grilling tips and recipes for the season.


Burgers:

Get 80% ground beef, (the more fat the better).  Shape it into desired size patties and pack relatively loosely, while still maintaining shape.  Do NOT smash it up and compact it.  Season as desired, I like garlic powder, salt, and pepper.  Push your thumb into the centers to make little pits, and throw on the grill at the hottest part, pit side up.  Don't worry, even if they're a bit too loose DON'T fuck with em, just let them cook.  They'll stay together once the bottom is cooked.  The pits you made with your thumb will allow grease to collect and keep the burgers juicy.  The key here is fast cooking.  Give them about 5-6 minutes on one side depending on how thick they are.  Flip them ONCE and let go for the same amount of time.  Move to the cooler side of the grill and toast some buns for less than a minute, and serve.  I did this and made the best burgers I've had from a charcoal grill in my life.  They were an inch thick, perfectly cooked through, and a few bites even squirted some fatty goodness into my mouth.  They were sensational.

"It's better to err on the side of rare, you can always put them back on if they're not done enough.  You can't reverse beef jerky."


Beer Brats:

Lay a large ziplock bag on the counter and put a nice fat layer of sliced onions, followed by some brats, and then some beer.  Let as much air out as you can, seal it, and marinade for however long you feel like.  When it's grilling time grill the brats first until they're cooked though and the beer puts a nice caramel coating on the outside then move to the cooler part of the grill.  Dump the onions on a hefty piece of heavy duty tin foil and put it on the grill until the beer evaporates off and the onions begin to caramelize.  Bun it up and top with the onions, and you have yourself a slammin fuckin brat.


I'd like to do beer can chicken next...  :drooling:



Let's hear it, Grill Gurus!!!





I dont like doing brats that way. We make our own beer brats, using beer instead of water. and then we'll cook them in a tinfoil thing with water/onions/salt., and they are always awesome. they seem to dry out when doing them just on the grill.


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Re: Grill season!! [Re: snoot]
    #14694332 - 06/29/11 09:54 PM (12 years, 8 months ago)

Okay so a few days ago I got back from the NE2011 Gathering and ended up with a dozen or so 2" thick mock steak tenders, which are like a cheap filet mignon.  (They weren't too popular next to the Bacon Explosion, Boar Steak, Boar Sausage, Salmon, etc but as soon as I got home I immediately threw them into some Tupperware containers, doused in a mixture of thick/thin Worcestershire sauce and rubbed with some Montreal Steak Seasoning.  We slowly ate them over Sunday - Monday night.

I completely forgot that I had two fist sized steaks left, still marinating, and decided to grill em up and finally try Geo's foil method. 

I cooked on 7 minutes each side with a quarter turn at each half mark.  Then I promptly pulled them off, sealed in a nice little oven of foil, and waited 10 minutes.

This is what I ended up with:





Absolutely fucking gorgeous.  I had to stop myself during each bite to fully chew/savor/experience the flavor.  It was ridiculous.

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Re: Grill season!! [Re: Newbie]
    #14694435 - 06/29/11 10:19 PM (12 years, 8 months ago)

boner time


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Re: Grill season!! [Re: Newbie]
    #14694631 - 06/29/11 11:09 PM (12 years, 8 months ago)

The foil strikes again!  :biggrin:

To be fair, this isn't my method per se.  I picked up the tip during my high school years when I watched
entirely too much Food Network.  My pleasure to forward the favor to any other grill fanatics out there.


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