View Full Version : My First Time.
05-25-2007, 02:25 PM
Hey, all. I guess Iíve been away for waaaaaay longer than I thought. Anyway, the board looks great, blah, blah blah.
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Itís Memorial Day weekend and I just got a new grill. Iíll be taking her on her maiden voyage tonight with some simple kabobsí and maybe some corn on the cob. I must confess, as it will be her first time, it will be mine, too. Iíve never grilled before and Iím a little nervous. I almost bought The Joy of Grilling at Borders, but I was too embarrassed. I thought, maybe I should call my Dad and ask for advice, but I didnít want him to be disappointed in me for being a 35 year old man whoís never seared beef over an open flame. I donít want to go to any of those grilling websites while Iím at work. As you can see, Iím in a little bit of a pickle. So, I guess Iím going to ask a group of friends and acquaintances, but mostly strangers for advice on grilliní. Feel free to share some of your recipes or moves. I want her to think Iíve been grilliní for years.
well I consider myself a premiere grill meister. here's how it goes.
1 inch thick steak.
cover it in a little olive oil.
salt n' pepper it a fair amount.
finish w/ a dash of all purpose grill seasoning for steak.
get your grill wicked fuckin. if it's gas you want your grill face to be really hot before you put the steak on. then turn it back to med/med-hi once you drop your meat on the grill.
If it's charcoal. which I prefer. get them coals rippin. red hot. then knock them down out of the pyramid you started them in to get them that hot. put your grill on let it get really hot. then drop your steaks.
on either grill it should be about 7-10 minutes per side. try and use some self discipline and only flip them twice. you'll thank yourself for it when your steak rules. After you feel that the outside is crisp take it off and let it stand. LET IT STAND! for 5-8 minutes. The steak is still cooking inside from the hot juices. If you cut into it to early all of them will run out onto your plate and your steak will only be half as good as it should be.
rules. don't skimp on salt n' pepper in the pre game preperation. get your grill hot as hell before you start. discipline your flip. Let that bitch stand.
another easy weekend recipe is skirt steaks. much thinner steaks. just salt and pepper then cut some limes and soak the steaks in the fresh lime juice for about 4 hrs in the fridge before cooking. then cook them until they are medium well done. serve w/ salsa verde in a bowl w/ just cut up finger food size pieces.
Bobby Flay is my bitch-
05-25-2007, 03:07 PM
Danny Mora will give you better tips than any grille book, hopefully he'll grace us with a few tips.
Here's some tips I've learned over the years:
-don't f*ck with steaks when they're on the grille. poking and prodding will make the take away the MOISTness(fat/flavor). for a 1/2" to 3/4" steak, I go 5 to six minutes a side at 350-450 degrees. i flip it once. set it and forget itģ
-pick up a marinade and let your steaks sit in at room temp for an hour or so. or overnight in the fridge.
-don't f*ck with your burgers either. people like to stamp down on their burgers with the spatulla. don't be like people. you lose the MOISTness(Duffy?)
-mix in seasoning, worchester, onion, cheddar cubes, jalepenos and whatever else with your ground beef...excuse me...ground sirloin. if you can pay the extra buck or 2 for sirloin, do it. your grillefriends will appreciate it.
-by some pork rub and generously rub it on some 3/4" chops. do 5-6 minutes on each side at 4hundo. real nice.
-pineapple. mix up some melted butter, sugar and rum. brush it on the pineapple slices. grille it. serve it with jerk pork loin.
-google up a jerk reciped them make jerk pork loin. marinade it in the jerk sauce over night or for a few hours at room temp. grille at 4hundo 5-7 a side(if you can get a thermometer, get one, danny mora's got one from NASA) or until the thermometer tells you it's done.
-boil some brats in beer and onions for 5-10. the char'em on the grille.
-for you south beachin' mofo's put your burgers on portabello's that you brushed with EVOO and S&P then grilled
05-25-2007, 03:10 PM
I just grilled up some great lamb chops the other day... I used an Adolph's meat marinade, and let them sit for about 30 minutes at room temperature.
You want the grill MONDO hot, then quickly sear the chops on BOTH sides the lock in the juices. Then let them just sit on the grill until they're done... after they're seared, it's about another 5 minutes per side.
I like to serve them with a nice rice pilaf and a fresh summer salad. THAT'S GOOD EATING, MOFO!
05-25-2007, 04:34 PM
In addition to the meats, do some veggies/sides on the grill too!
- chop up some potatoes, mix with olive oil and some chopped onions (maybe some fresh peppers, too), wrap in tin foil and place on the grill while it's heating up. depending on how small you cut the potatoes, takes about 25+ minutes to cook through, so try to time it to finish around the same time as when your meat will be done sitting.
- get some sweet corn on the cobb, peel back husk but don't remove entirely, clean off the strands, rinse, and then soak in some water for about 10 minutes, then pull the husk back over the corn and put on the grill for about 10-15 minutes, rotating frequently to keep the corn from charring (note: the husks will char some, that's good). Remove from grill, add some butter/margarine and some fresh ground pepper, and chomp away.
05-25-2007, 05:17 PM
Did anyone else expect that Jerry Falwell spoof about losing his virginity from Hustler? The one featured so prominently in the film "The People vs. Larry Flynt"?
You know, 'cause he just died...
05-25-2007, 06:59 PM
POPS, goody, Monahan and Hendo,
Thanks for the steak tips and all the other advice.
I can't wait to get my grill on.
I've got beef marinating at home and I've decided to pick up some shrimp for another kabob option.
Have a great holiday weekend, everyone.
05-25-2007, 09:15 PM
No one talked about Seven Reichlin's rules of grilling.
Make sure you have a hot and cool area on your grill to avoid over cooking. He's me hero. Barbecue University.
05-28-2007, 11:23 PM
I too have recently purchased a new grill. We started small though...just some burgers and brats. Soon, the steaks and chops will come...soon....
"get your grill wicked fuckin" is probably some of the best grilling advice ever offered....
05-29-2007, 01:36 AM
Here's a cool corn recipe:
Strip ears of corn bare of husk. Slather them in butter and Central Street seasoning (or any other seasoning that you like), then wrap them tightly in tin foil. Get your grill wicked fuckin' hot, then toss 'em on there for about 35-40 minutes.
05-29-2007, 01:41 AM
There is a lot of talk about buying marinades and rubs. While that is a fine way to prepare meats, your grill will like you even more if you prepare a rub from scratch.
Easy Peasy Rub that is magic on Baby Back Ribs (or chops or chicken):
(About) 3 Tbl. of Brown Sugar
A few shakes of paprika.
A few twists of freshly ground pepper.
A PINCH of salt.
A few shakes of garlic powder.
The Rest can be whatever you think might spice up, cool off, or help flavor the rub even more.
Shake it up in a plastic bag, or stir it around REAL good to mix it up.
Lightly moisten the meat with a little water (be it pork or chicken...this rub works best on those). Apply the rub.
Let marinate. Sometimes I don't even let it marinate too long and it still tastes awesome.
After grilling...apply your favorite sauce before removing the meat from the grill. Don't apply sauce during the grilling process, you will only burn your meat that way.
I recommend ordering BBQ sauces online, as most Chicago stores do not carry the best. One of my favorites is Johnny Harris from Georgia. http://www.johnnyharris.com/ Their Original Style is great!
p.s. There will be embarrasing moments. The first time I attempted to smoke a chicken, my smoker caught fire...and had to be extinguished.
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