Gentlemen, Start Your Steaks

[War Eagle!!!]

I agree with Jumbo. Try to stay away from lighter fluid if you can. Your steaks may taste like fluid if you put to much on. Either get Kingsford Matchlight or go with the regular Kingsford and buy a chimney to light the coal. If you go the chimney route, that is at least an extra beer in waiting for the coals to get real hot and well heated!

[AUTiger1]

I agree with Jumbo. Try to stay away from lighter fluid if you can. Your steaks may taste like fluid if you put to much on. Either get Kingsford Matchlight or go with the regular Kingsford and buy a chimney to light the coal. If you go the chimney route, that is at least an extra beer in waiting for the coals to get real hot and well heated!

This would be my preferred method.  The only problem I have with that, and it is a small one, is when you wake your ass up at 4:30 in the morning to light the smoker, it can be a little cool outside .  Other than that, the chimney is the way to go.

EDIT: For grilling in the day or evenings, the chimney is a good tool to have.

[Thrilla]

Townhall, it'll go better next time.  You only learn how to cook by doing it...you can watch all the shows on Food Network you want, but true skill in cooking comes via trial by fire.   

Great job on the dry rub...it made me salivate.  I grilled three NY Strips last night.  Didn't have time to create a marinade or dry rub, so I used Dale's, but I've converted to the Low Sodium version (green label).  The marinade is a little thicker and takes a little more time to set in, but you can avoid the high sodium taste this way.

Got my gas grill oiled and up to about 750 degrees, and threw those bad boys on.  Went inside to fix a bourbon drink (big mistake, should've done that first) and when I came back out about 4 minutes later the fat from the steaks had caused a flare up.  The juices were sealed by searing, and the outside was charred but not burnt.  I immediately flipped them over and brought them away from the direct heat.  I grilled the other side for about seven minutes, making the total cooking time 11 minutes.  Mind you I try to keep the grill at a temp no lower than 550 degrees.

They still came out medium well, and I was pissed as everyone eating likes a nice med. rare to medium.  Flareups are a killer...you gotta man that grill with a drink in hand if you want to avoid it.  I can typically achieve med. rare to medium on a 1 inch to 1.25 inch steak by grilling 7 minutes a side at about 600 degrees on a covered grill, but I fucked it up last night.

[chinook]

chinook "flay" wishes you guys would listen to me.  don't marinate your tender cuts with liquids.  the steer marinates them for you.  marinate (liquid) is for chuck, round, tri-tip, flank, chicken and pork.

thrilla, you oiled your gas grill.  what does that mean?  direct heat on a gas grill?  i would assume your gas grill would evenly heat unless you turn off or lower a burner side. 

 

[Thrilla]

chinook "flay" wishes you guys would listen to me.  don't marinate your tender cuts with liquids.  the steer marinates them for you.  marinate (liquid) is for chuck, round, tri-tip, flank, chicken and pork.

thrilla, you oiled your gas grill.  what does that mean?  direct heat on a gas grill?  i would assume your gas grill would evenly heat unless you turn off or lower a burner side. 

 

I always oil (vegetable, Olive, or PAM) the grill grates before cooking.  Helps to eliminate any sticking of the meat to the grill due to high temperatures.  Also lets the grates last longer as it prevents rust.  Also makes it easier to clean before and after grilling.

unless you turn off or lower a burner side.

  thats what I did.  My burner units are kinda broken too so it's really hot on the front of my grill and a little cooler towards the back.  You know, each man knows his grill and it's capabilities, the hot spots, and the indirect spots, etc.

[Jumbo]

I always oil (vegetable, Olive, or PAM) the grill grates before cooking.  Helps to eliminate any sticking of the meat to the grill due to high temperatures.  Also lets the grates last longer as it prevents rust.  Also makes it easier to clean before and after grilling.
  thats what I did.  My burner units are kinda broken too so it's really hot on the front of my grill and a little cooler towards the back.  You know, each man knows his grill and it's capabilities, the hot spots, and the indirect spots, etc.

Pam is your friend, a clean grill is key to a perfect steak.

[CCTAU]

I got a grill with a second grate higher. If I don't have too much meat, I give both side about a two minute pop, then put the meat on the top rack. That way it's harder for the flareups to reach it.

And I still use the Lowey's garlic salt. I am too damn lazy to crush and bother with fresh garlic. I don't use a lot, just a hint. I have yet to have anyone turn their nose up at any of my meats.

I cook a lot of venison and the garlic salt, garlic pepper, and black pepper come in handy.

[Tarheel]

Pam is your friend, a clean grill is key to a perfect steak.

True enough; they make a Pam specifically for grilling; high temperature formula is on the label.  I use it all the time for grilling.

[chinook]

True enough; they make a Pam specifically for grilling; high temperature formula is on the label.  I use it all the time for grilling.

i'll might give pam a whirl if my wife doesn't mind. 

i've never oiled or greased my grill's grate.  the ducane grill i bought some 6 years ago cleans "grate". 

i do brush olive oil on chicken and pork unless they have been in a marinate.  when using olive oil, i'll just season with herbs and spices. 

[Thrilla]

Let's change our culinary focus here:  from steaks to ribs.

I prefer baby back ribs to any other rib choice.  The tenderness and flavor is simply unparalled.

So, I took two racks outta the 'fridge this morning and did a dry rub.  Sea salt, pepper, paprika, oregano, ground coffee, and garlic powder (sorry, wesfau).  This was at 7:00 this morning.  I'm letting it sit until about 3:00,to get the flavors firmly embedded in the meat.

I've cooked them two different ways, but I always allow for 3-4 hours, and typically have a dry rub on them before cooking.

Way #1: Smoke the ribs using mesquite wood chips for 2-3 hours.  Keep the heat low, around 200 degrees.  Finish the ribs on high heat...this is when you baste with the BBQ sauce of your choice.  Do the high heat thing for only the last 10-15 minutes.

Way #2: If you can't smoke or are short on time, bake the seasoned ribs first.  Same temperature (or higher temp if you have less time) but ALWAYS finish them on the grill, on high heat.  This, like way#1, is when you baste with BBQ sauce.

I'm fucking drooling already thinking about it.  Dinner can't get here fast enough.  How do you do 'em?

[AUTiger1]

How do you do 'em?

I have never cooked any ribs when I didn't have a good amount of time to devote to them, I also tend to prefer spare ribs.  I usually marinade them overnight using Apple Juice, Bourbon, Louisiana Hot Sauce and Worcestershire Sauce. In the morning I use a dry rub and lightly sprinkle it over them and I then fire up the smoker (charcoal) get it to about 200-220 degrees. Let them smoke using either Maple, Hickory or Apple wood (on top of charcoal) for about 4 hours. I have a spray bottle of the marinade that I squirt them down with from time to time I then pull them off and wrap them in foil, pour a little more of the marinade in the foil and let them smoke for another hour or so, pull them off and let them set in a cooler for 1/2 an hour. 

[wesfau2]

How do you do 'em?

Here's my baby-back rib recipe:

1) Remove the membrane from the underside of the ribs.

2) Apply dry rub of your choice (salt, pepper, paprika, garlic powder, cumin, etc.) LIBERALLY to top and bottom of the ribs.

3) Coat the top and bottom of the ribs with yellow mustard.  Again liberal application is the key.

4) Grill the ribs for 12 mins on the top, flip and grill 6 mins on the bottom.

5) Wrap the ribs in foil along with 1/2 cup of water, 1/8 cup of Worcestershire sauce, and 1/2 cup of butter.

6) Place the ribs and liquid, in the foil, on the grill for 20 minutes.

7) Unwrap the ribs and remove them from the foil.  Finish on the grill for 15 minutes, applying whatever sauce you prefer.

[Snaggletiger]

By the way, I've yet to see a cloud n the sky here in beautiful SRB.  Got down here yesterday afternoon.  I hate this kind of weather and when the water is that clear and deep blue/green...it really hurts my eyes.  It's too bright. 

[wesfau2]

By the way, I've yet to see a cloud n the sky here in beautiful SRB.  Got down here yesterday afternoon.  I hate this kind of weather and when the water is that clear and deep blue/green...it really hurts my eyes.  It's too bright. 

Welcome to the promised land.  I ordered up the weather just for you.

[boartitz]

Here's my baby-back rib recipe:

1) Remove the membrane from the underside of the ribs.

2) Apply dry rub of your choice (salt, pepper, paprika, garlic powder, cumin, etc.) LIBERALLY to top and bottom of the ribs.

3) Coat the top and bottom of the ribs with yellow mustard.  Again liberal application is the key.

4) Grill the ribs for 12 mins on the top, flip and grill 6 mins on the bottom.

5) Wrap the ribs in foil along with 1/2 cup of water, 1/8 cup of Worcestershire sauce, and 1/2 cup of butter.

6) Place the ribs and liquid, in the foil, on the grill for 20 minutes.

7) Unwrap the ribs and remove them from the foil.  Finish on the grill for 15 minutes, applying whatever sauce you prefer.

One of us does it backwards. This is the way I do spareribs, cut 2 ribs to the piece.

I place my seasoned ribs in a covered pan resting on a bed of sliced onions first. I add about a cup of Wickers Original to the pan. Let them boil in their own juices until the meat gets pulled back a little from the end of the bone.

Then I remove the pan from the grill. I add my wet smoking wood at this time and place the ribs directly on the grill for a while to dry out and brown up.

Then I put the ribs back in the pan, uncovered, and slather them down good with Sassy Jones (you can substitute any inferior brand here  ) BBQ sauce and let that soak in.

http://www.wickersbbq.com/productCat0.ivnu

http://www.barbecueandspice.com/products-page/barbecue-sauce/

[boartitz]

 
Grill Right Wireless Talking BBQ/Oven Thermometer
(AW131)
We'll let you know when your BBQ is ready from a football field away!

No need to wait by the grill to find out when dinner is ready—this wireless thermometer verbally alerts you when the meat has reached the perfect temperature. Program your choice of eight entrées, choose the doneness desired and you're good to grill.

In March 2008, Points North magazine said "Whether you're baking a chicken or a pork loin, you know the drill. Instead of watching the game or chatting with guests, you'll be spending the evening running back and forth to the kitchen to check the meat for doneness. If you get caught up in the excitement of an unbelievable play or good conversation, you'll be lucky if you can salvage the overcooked meal. To keep tabs on your dinner while staying part of the festivities, use a Grill Right Wireless Talking BBQ/Oven Thermometer."
 
$59.99 
   
 
 
 
 
 
 
 
 
 
 Product Features User Manual
   
 
Digital LCD screen with remote wireless probe to identify temperature/readiness of meat
Speaks in five languages with corresponding display (English, Spanish, German, French, Danish)
Sensor has temperature range from 32°F to 572°F
Programmable entrée programs include beef, lamb, veal, hamburger, pork, turkey, chicken, and fish
Four doneness selections include rare, medium rare, medium, and well done
Two verbal and three audio alert options let you know the status of your meal—almost ready, ready, and overcooked
Audio alarm sounds when selected temperature is reached
Main unit will receive the probe signal from up to 330 feet away
Stainless steel probe detaches from sensor for easy cleaning
Low battery indicator
6 inch probe with 40 inch wire
2 AA (main unit) and 2 AAA (transmitter), included
 

[chinook]

i have a wonderful wife and family who surprised me with a new grill for my birthday.  i've been wanting one for several years.  it smokes and grills using wood pellets. 

it's a oregon made grill/smoker with some national recognition.  suck it. it is bad ass.

click the linky below...

..bbq it bitch...

[Saniflush]

i have a wonderful wife and family who surprised me with a new grill for my birthday.  i've been wanting one for several years.  it smokes and grills using wood pellets. 

it's a oregon made grill/smoker with some national recognition.  suck it. it is bad ass.

..bbq it bitch...

Cool.  Now you can show those ducks how we tailgate in the fall.

[AUTiger1]

I spent all day "queuing" on the Weber Smokey Mountain (early bday present).  Boston Butt, 6 chicken quarters, sausage and a fattie.  Some neighbors and I have a competition coming up and wanted to get some practice in and hone in some recipes. 

chinook:  What kind did they buy you?  And yes, you should be using it at every ballgame you attend.

[chinook]

chinook:  What kind did they buy you?  And yes, you should be using it at every ballgame you attend.

it's a traeger...lil' tex "classic". 

there is a link above (larger, greyish font).