Any meat and lots of bourbon while you grill. It's great.
Happy Mothers Day!
- Thread starter franklin
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Any meat and lots of bourbon while you grill. It's great.
D
Deleted member 848
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THIS.
Unfortunately, well-marbled steaks tend to fetch higher prices, but the quality of meat is simply night-and-day. Try and keep an eye out for grocers putting on cuts like Striploin, T-Bone, Rib Steak/Rib Eye on sale. Also, something I have discovered is that you should try and keep most of the fat and meat of a steak intact while cooking; I used to always cut off most of the fat that my steaks had before cooking, and I found that it sacrificed flavour as a result.
Second tip, ONLY FLIP A STEAK OVER ONCE. Seems simple, and very logical, but you'd be surprised with how many people fail to do this. Flipping over frequently dries out a steak very quickly. The perfect time to flip a steak over is when you find a lot of the "juice" of a steak beginning to form droplets on the top-side of the steak. The more juice-droplets you see, the less "pink" the steak will be in the middle.
Good stuff, Dala. "This"
Hantlers
Well-Known Member
I'm impressed at the 18 year old knowing how to cook a steak. Grilling is all about technique, timing and most importantly, the meat you buy. You marinade cheap meat (flat iron, flanks, etc) and you salt and pepper nice steaks. I'll put some oil on my steaks too just because it helps make a nicer crust. I'm all about having a nice crust while it's still rare inside.
Haha .. I hear ya, and I struggle with it every grilling. But with me, my wife, and 5 kids .. throw in friends .. too damn hard messy and I get lazy. Lazy is good, btw.
Hantlers
Well-Known Member
Charcoal brings the best flavor, gas is just so much easier though. I use a smoker for a lot of stuff and an infrared grill for my steaks most of the time. Infrared grills are freaking badass.
My dad has a grill that has a gas grill and a charcoal grill. What we use depends on what we are doing.
D
Deleted member 848
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I used to basically be my mum's surrogate daughter when it came to baking/cooking, as I grew up (I have two brothers, zero sisters). Been helping out in the kitchen from a very young age, and I've cooked solo since I was 13. I've also been grilling since I was 14. I definitely love cooking, though I definitely have room for improvement.
Agree with everything that you say here. I find that the best oil for just salt/pepper is olive oil, but if you're trying to cook some japanese-inspired eye of round steaks, using a toasted sesame oil base with soy sauce (among other specs; hell, you could even make your own version of teriyaki sauce) makes a killer marinade.
PS: My grill also has an infrared side-burner, but I find that I never use it (I usually to the grilling for family and guests). Too many prefer their steaks >medium, and my super-healthy family doesn't like a lot of "carcinogenic" char-marks on their steaks
Hantlers
Well-Known Member
Yeah my mom likes her steaks medium so I cook hers on our gas grill because it's easier that way. I cook my dad and I's steaks on the infrared...that thing is a beast. I actually cooked a flat iron with a teriyaki sauce and a hot chili sesame oil marinade the other day. It was definitely very good.
Get in the cooking thread and add some super healthy recipes fool.
Get in the cooking thread and add some super healthy recipes fool.
Red potatoes. My wife will slice them up, add a little oil, salt and pepper, and Lawry's then wrap them in foil. Low and slow on the grill. The trick is to cook them long enough to where they get crispy, but not overdone. I think it usually takes about 25 minutes on my grill. Double wrap them. She'll throw a bunch in the foil and wrap them up, then flip it over (so the part "opening" is on the bottom of the next layer of foil) and wrap them again. Freaking delish. I tried doing some zucchini once. I need more practice at that.