Grilling

[Veer option]

I would like to add something that I dont believe has been mentioned. For Petes sake let the meat rest after cooking it. Resting allows the juices inside the meat to redistribute, thereby making a juicer product.

 

[BobD]

I would like to add something that I dont believe has been mentioned. For Petes sake let the meat rest after cooking it. Resting allows the juices inside the meat to redistribute, thereby making a juicer product.

Absolutely! (plus it gives you time to refresh your drink

I'm very immature because "resting your meat" made me giggle.

 

[Whiskeyjack]

I would like to add something that I dont believe has been mentioned. For Petes sake let the meat rest after cooking it. Resting allows the juices inside the meat to redistribute, thereby making a juicer product.

A good point, which reminded me of two other important tips:

• Take your meat out of the fridge at least 30 minutes before you grill. It needs time to slowly come to room temperature. If you throw it on the grill right out of the fridge, the exterior will cook much faster than the interior, making it nearly impossible to produce an even doneness.
• Meat continues to cook internally after it's removed from the grill. Something small like a hamburger will raise a further 2-5 degrees F, while a large roast could increase by as much as 5-10 degrees F. If you're using a meat thermometer, take this extra "cooking" into consideration and remove the meat a little early so it finishes at the target temperature.

 

[GEORGIA DOMER]

U.S. Department of Agriculture revises guidelines for cooking pork - HealthPop - CBS News If anybody has trouble w pork

 

[Veer option]

A good point, which reminded me of two other important tips:

• Take your meat out of the fridge at least 30 minutes before you grill. It needs time to slowly come to room temperature. If you throw it on the grill right out of the fridge, the exterior will cook much faster than the interior, making it nearly impossible to produce an even doneness.
• Meat continues to cook internally after it's removed from the grill. Something small like a hamburger will raise a further 2-5 degrees F, while a large roast could increase by as much as 5-10 degrees F. If you're using a meat thermometer, take this extra "cooking" into consideration and remove the meat a little early so it finishes at the target temperature.

Aye. Great additions. As far as taking the meat out of the fridge, I have got into the habit of letting my meat get to room temperature, prior to roasting/grilling/searing. Much better product, as the cooking medium doesn't drop in temperature like what would happen when adding a cold piece of meat to it.

I will also like to add. leave the poor meat alone. It is already dead there is no need to poke, prod and continuously flip it. During initial caramelization, a steak should be only be flipped twice maybe four times if you are trying to get a cross hatch pattern. Never smash down the burger with a spatula, you are not helping the cooking process by doing so you are just releasing deliciousness.

 

[GEORGIA DOMER]

<iframe width="560" height="315" src="http://www.youtube.com/embed/NTeh1Vax5_U" frameborder="0" allowfullscreen></iframe>

 

[UmphreakDomer]

my favorite burger:
70/30 or if i must 80/20 ground beef--any less fat, not as much flavor and not worth it in my opinion. rough patty. do not want to handle the meat too much. a little dent in center of patty keeping the meat from doming up.

sea salt and pepper on a ultra hot grill. seasoned side down first. 4 min. season again, sea salt and pepper. flip. 4min. last minute place 1 or 2 slices of american cheese cover with pot top to evenly melt.

take burgers off grill and rest for about 5 minutes.

toast buns or not, i like a extremely lightly toasted bun. but i always use potato buns. they are the softest.

mix mayo--not miricle whip--and ketchup.
slice of vine tomato. slice of iceberg. red or yellow onion (i dont use onion)

great beer and homemade shoestring fries.

perfection.

HMMMMM....????

 

[yankeeND]

This is my second favorite topic! Love grilling and love eating even more!

If you like it try putting teriyaki sauce on your burgers. It's the bomb!

 

[BobD]

More advice I just remembered:

NEVER freeze your good meat or fish. Buy it, cook it and serve it fresh.

Freezing a good steak or fish ruins it.

 

[woolybug25]

Don't be afraid to put sea salt on a steak before you grill it. It doesn't dry it out, instead, it caramelizes on the outside giving your steak a slightly salty taste. All the while, keeping the juices inside.

I like to lightly olive oil the raw steak then rub sea salt, cracked black pepper, crushed red pepper on it. Cook to a medium-rare and top it with herb butter as it rests.

 

[NDdomer2]

If a 90/10 burger is ttoo dry, you've overcooked it. (most common mistake of the backyard chef)

80/20 is fine (and most common) if your health isn't an issue and your accustomed to shrinkage.

Buffalo taste way better than cow.

Elk and Deer can be too lean but with a thinner patty and some seasoned butter you can make some tasty burgers

If you love good pizza get a pizza stone for your BBQ.......f#ckin amazing pizza!

 

[dshans]

Now I know what a lot of you do during the off season – watch The Food Network, America's Test Kitchen and The Chew.

Much as many posts are worthless without pictures, this thread is worthless without samples.

I suggest that we hold a massive Irish Envy Tailgate so grill masters can show off their skills and others can showcase their favorite beers, whiskeys – Scotch, Irish, Sour Mash, etc. – and other beverages. We'll also have slots for desserts, coffee and after dinner drinks (Cognac and such). What the hell ... there's no reason to leave out the cigar aficionados.

I'll arrange for the bacchanal to be video taped to air nationwide. I'll leave it to BK, et al. to provide the victory.

The only rock-solid rule is this: Bring enough to share!

Did I forget anything? Should there be room for soft drinks and fruit smoothies?

 

[woolybug25]

Do it in September. I have a work thing that will keep me in the midwest almost the entire month of September. So I will be driving up on weekends to tailgate.

 

[UmphreakDomer]

This is my second favorite topic! Love grilling and love eating even more!

If you like it try putting teriyaki sauce on your burgers. It's the bomb!

you should try my Manti Hawaiian Sliders!
Beef, green onion (chives basically), soy-enough to wet all meat but not drown, ginger-to taste, garlic-to taste MIX all in bowl and form slider sized burgers

Grill, as above, little sea salt, pepper, hot grill 4 min per side

grill pineapple rings and quarter, 1 quarter per slider

Condiment: homemade sweet sour sauce--soy, ketchup, yellow mustard, brown sugar--mix to taste. i find mixing the ketchup and brown sugar first, adding a little soy and touches of mustard till you find what you like best.

serve on hawaiian sweet rolls. with sweet potato fries on the side.

theres a lot of sweet here, so something savory or bitter to counter act. as a side or mix drink.

 

[UmphreakDomer]

Now I know what a lot of you do during the off season – watch The Food Network, America's Test Kitchen and The Chew.

Much as many posts are worthless without pictures, this thread is worthless without samples.

I suggest that we hold a massive Irish Envy Tailgate so grill masters can show off their skills and others can showcase their favorite beers, whiskeys – Scotch, Irish, Sour Mash, etc. – and other beverages. We'll also have slots for desserts, coffee and after dinner drinks (Cognac and such). What the hell ... there's no reason to leave out the cigar aficionados.

I'll arrange for the bacchanal to be video taped to air nationwide. I'll leave it to BK, et al. to provide the victory.

The only rock-solid rule is this: Bring enough to share!

ill be at the michigan game!!! llleeehhhh gooooooo!!

 

[BobD]

Now I know what a lot of you do during the off season – watch The Food Network, America's Test Kitchen and The Chew.

Much as many posts are worthless without pictures, this thread is worthless without samples.

I suggest that we hold a massive Irish Envy Tailgate so grill masters can show off their skills and others can showcase their favorite beers, whiskeys – Scotch, Irish, Sour Mash, etc. – and other beverages. We'll also have slots for desserts, coffee and after dinner drinks (Cognac and such). What the hell ... there's no reason to leave out the cigar aficionados.

I'll arrange for the bacchanal to be video taped to air nationwide. I'll leave it to BK, et al. to provide the victory.

The only rock-solid rule is this: Bring enough to share!
Did I forget anything? Should there be room for soft drinks and fruit smoothies?

Ok, I'm loading it up to head out now.

 

[scUM Hater]

First of all, please be responsible and use charcoal. No sense of ruining meat using propane. I make a version of jucy lucys with assorted items inside. If I use onions, mushrooms, green/red peppers I will precook them on the grill. I like to use jalapeños, onions, mushrooms, a good bbq sauce such as Stubbs, and sharp cheddar. Stuff these in- between 2 patties. Cook up and be in heaven.

I also love to smoke pork shoulders and brisket. I grill at least 4 times a week in the summer. Nothing better than bbq and beer.

 

[yankeeND]

you should try my Manti Hawaiian Sliders!
Beef, green onion (chives basically), soy-enough to wet all meat but not drown, ginger-to taste, garlic-to taste MIX all in bowl and form slider sized burgers

Grill, as above, little sea salt, pepper, hot grill 4 min per side

grill pineapple rings and quarter, 1 quarter per slider

Condiment: homemade sweet sour sauce--soy, ketchup, yellow mustard, brown sugar--mix to taste. i find mixing the ketchup and brown sugar first, adding a little soy and touches of mustard till you find what you like best.

serve on hawaiian sweet rolls. with sweet potato fries on the side.

theres a lot of sweet here, so something savory or bitter to counter act. as a side or mix drink.

Those sound wonderful! Will be trying your recipe brotha!

 

[military_irish]

Something I have learned since being in Texas, and I rather enjoy, is to add Tony Chachere's. It is a Creole seasoning.

We also add garlic powder, pepper, and every once in awhile onion powder. Another different ingredient we have added is Sriracha, this adds a spicy flavor to it. Never heard of it before but it is rather delicious if I may say.

Another ingredient from when I was a kid would be to add a Bud Light, along with other ingredients and let it marinate then grill.


I don't know an exact amount to add because I sprinkle here and there until I feel it is enough.

 

[Irish Insanity]

While on the topic, just had me some smoked pulled pork from my Kamado Joe. Smoked at 250 for 14 hours. It was fantastic.

I love my smoker and recommend it to anyone who loves BBQ.

I also love to smoke pork shoulders and brisket. I grill at least 4 times a week in the summer. Nothing better than bbq and beer.

For both of you, or anyone else on here with experience in smoking, I'm looking for tips to purchase my first smoker. I'm looking for one that is electric, reasonable size, and low in price. I love smoked meats, BBQ, and jerkey. My son and I are the only ones in the house that do, so a small one is best.

I've been looking at:

Amazon.com: Brinkmann 810-7080-K Electric Gourmet Grill and Smoker: Everything Else

Amazon.com: Brinkmann 810-5290-4 Smoke'N Grill Electric Smoker and Grill, Black: Patio, Lawn & Garden

Amazon.com: Vertical Electric Smoker: Patio, Lawn & Garden

Being completely inexperienced, I have no clue how important it is to have access doors or temp controls or any other feature. I've read even the cheapest can be modified with a variable switch to adjust the temp, but the 'egg' shaped ones allow minimal access and seem to be rated and reviewed fairly well. Any imput would be appreciated. Thanks in advance.

 

[Irish Insanity]

C'mon now. A little help for an IE brother

 

[GEORGIA DOMER]

I have used the first smoker on ur list and the third(it was gas,same style) i like them both! The third did keep heat better than the first. You will get good meat off both styles. The second just looked small to me?

 

[Chris P. Bacon]

Montreal seasoning

+1

 

[Irish Insanity]

I have used the first smoker on ur list and the third(it was gas,same style) i like them both! The third did keep heat better than the first. You will get good meat off both styles. The second just looked small to me?

My first choice would be the first, second would be the last one, and i've pretty much ruled out the middle. Its simply two small and has no access during the cook without complete disassembly. The first is available locally at Home Depot for like $69, and seems to have everything for my son and I to learn on. Considering I have no prior experience and kinda wanna start messing around with it, the third one being double investment of the first seems a bit unreasonable. Thru a bit of research it seem I can install a thermometer for cheap to monitor the temp. Appreciate the input

 

[Whiskeyjack]

 

[GEORGIA DOMER]

sooooooooooo you tellin everyone to touch the meat?

 

[Whiskeyjack]

sooooooooooo you tellin everyone to touch the meat?

Only touch your own meat.

 

[dshans]

Do you marinade your meat, Whiskey, or fire it up au naturel?

 

[Whiskeyjack]

Do you marinade your meat, Whiskey, or fire it up au naturel?

Dry meat is sad meat.

Depends on the cut of course.

 

[pumpdog20]

Just finished my UDS project: