Grilling

[Irish YJ]

Steak should sit in marinade for at least 2 days. I make my own when I have time, but A1 standard marinade is pretty darn good.

Chicken IMO 2-3 days. I typically just buy a big axx bottle of Italian from Sam's.

Both need high heat seal on both sides for a couple minutes, then reduce heat for the rest.

For the propane haters... If you haven't a lot of time,,,, grilled food over propane is still much better than no grill..... But I agree, when you have time, charcoal rules.

I currently have a large Kenmore stainless, a smoker, and a typical dome top. Considering a Big Green Egg. Anyone have any advice?

 

[Rack Em]

I've got a killer recipe for grilled opossum. PM me if you want it because its a Missouri secret.

 

[DSully1995]

Anyone here ever make the Tim Ferriss steaks from 4 Hour Chef? Made it a few times myself, hard to beat, and no BBQ required :0.

Also, does anyone here buy grass fed beef and could i get your opinions on how it tastes and such.

 

[Chi_IRISH]

Blue cheese burgers and turkey burgers are my favorite!

Blue cheese burgers: take two hand made paties put blue cheese in top of one and place the other patie on top of it making a blue cheese sandwich. Then pinch the edges of the paties together and grill. Marinate and grill onions to put on top and serve with A1, and of course a nice cold beer

 

[Irish Insanity]

pumpdog20 thats nice.

I just went with a cheap Brinkmann smoke n' grill, electric. I added a therm in the front, and will be adding a vent shortly. My girlfriend isn't a big fan of smoked food, so usually its me and the kids enjoying it.

Now I have an embarrassing story about grilling. It was today about 6 pm and we decided since it was a busy night we were just gonna grill burgers for dinner. I made up the burgers and threw them on after grill warmed for a bit. I went back inside to finish some things, my 12 year old was still outside (along with my 2 1/2 year old. About 4-5 mins later the older one comes in and tells me the grill is smoking. So I make my way outside assuming its just the normal or they need to be flipped. As I approach the glass door I see the flames, yes flames. My grill is completely engulfed from drip tray, to lid, and they are shooting out of any and every crack. I shut off the burners and hose down the outside to cool it down (the therm was reading north of 700 F.) I spray water in thru the cracks for a minute and decide to open it. Burgers are burnt top and bottom, but completely raw in the middle. Apparently my grill should be cleaned more often than I do it (never.) All the grease and build up from the last 2 years had finally combusted.

Moral of the story, and my idiocy, clean your grill. Drip tray, burner covers, anywhere that grease and such can hide. Oh, and I'm an idiot.

 

[Catholics_Rule]

I would not consider myself a grill master but I love lawry's season salt

Lawry's is pretty good on the grill!

 

[greyhammer90]

You children and your marinades on steak. Blood is the only liquid that belongs on a steak.

Dry rub boys. This stuff

Plus salt and pepper. Rub it in until you'd feel ashamed in front of your mother. Keep it bloody when you cook it.

 

[GowerND11]

You children and your marinades on steak. Blood is the only liquid that belongs on a steak.

Dry rub boys. This stuff

Plus salt and pepper. Rub it in until you'd feel ashamed in front of your mother. Keep it bloody when you cook it.

I will have to try that stuff. But I completely agree, dry rubs are the only way to go. I can't stand seeing A1 being poured onto a steak. It kills me inside. That, and well done.....

 

[greyhammer90]

I will have to try that stuff. But I completely agree, dry rubs are the only way to go. I can't stand seeing A1 being poured onto a steak. It kills me inside. That, and well done.....

You and I would get along. Cookies flavor enhancer is the sh*t, you won't be disappointed.

 

[A2forND]

A little secret I like to use is a packet of french onion soup mix, found next to the soups in any grocery store. Just open the packet and mix in with your ground meat, don't need anymore seasoning, though I usually dust it with some garlic salt and fresh cracked black pepper. I've made them for family events and they were such a big hit that I always get corralled into making them hahaha
Additionally, sometimes I mix in some ground pork with the beef, just an extra layer of flavor

 

[greyhammer90]

A little secret I like to use is a packet of french onion soup mix, found next to the soups in any grocery store. Just open the packet and mix in with your ground meat, don't need anymore seasoning, though I usually dust it with some garlic salt and fresh cracked black pepper. I've made them for family events and they were such a big hit that I always get corralled into making them hahaha
Additionally, sometimes I mix in some ground pork with the beef, just an extra layer of flavor

I've done this with burgers a few times, I usually add some chilli to spice it up but it is a wonderful trick. You can also put that stuff in a tub of sour cream to get the best french onion dip on the planet.

 

[A2forND]

I've done this with burgers a few times, I usually add some chilli to spice it up but it is a wonderful trick. You can also put that stuff in a tub of sour cream to get the best french onion dip on the planet.

Didn't think about that, great idea....thanks!!!

 

[peoriairish]

If you haven't done it before, add an egg or 2 to your ground meat when making burgers. Acts as a binding agents and gives another layer of flavor. So good. I do it in my beef and venison burgers.

Also, when grilling a burger, don't make the patties even thickness. Make an indent in the middle. This prevents the burger from turning into a baseball when it's being cooked.

 

[GowerND11]

I have sprinkled sugar on steaks before with other seasonings. It is a nice contrast to the spices and salt, and I feel it cooks into the fat very nicely. Anyone else tried?

 

[NOLAIrish]

You children and your marinades on steak. Blood is the only liquid that belongs on a steak.

Dry rub boys.

Depends on the steak. Sirloin, tri-tip, and flank all need a marinade to break down the connective tissue. And I'm not sure there's a cut I like more than a well-marinated hanger steak. T-bones, ribeyes, porterhouses, flat irons, and tenderloins shouldn't be abused with marination, though.

 

[Whiskeyjack]

Depends on the steak. Sirloin, tri-tip, and flank all need a marinade to break down the connective tissue. And I'm not sure there's a cut I like more than a well-marinated hanger steak. T-bones, ribeyes, porterhouses, flat irons, and tenderloins shouldn't be abused with marination, though.

NOLA beat me to it.

When the IE tailgate finally happens, it's going to be an epic feast.

 

[greyhammer90]

I'd agree with the tri-tip and the flank steak. I'll fight with you guys on the sirloin. We'll have to force samples on each other at the eventual tailgate.

(The thing is we all win.)

 

[GoIrish41]

Me and my son made ribs this weekend. We've been experimenting for about a year or so to come up with the perfect recipe. This time around, we made them two ways.

We soaked both racks in a brine overnight to add flavor and tenderize.

For one set, we made our own dry rub. We wanted one rack to be sweet but spicy. We started with brown sugar and added garlic powder, cayan, red peper flakes and chipotle powder, lots of fresh cracked black pepper, salt, rosemarry, thyme, and a touch of lemmon peel. We threw it all in a spice grinder and mixed it all together and threw the rub into the fridge overnight.

The next morning, we dried off the first rack and added a healthy layer of the rub to both sides.

For the second rack, I added a little bakers rack to the bottom of a roasting pan and placed the ribs on there and poured some of the brine, with a few extra cloves of garlic, and a chopped sweet onion to the bottom of the pan so that the ribs were elevated over the brine but as it got hot it still evaporated up into the meat. We turned the rack over about half way through cooking. I started out with the roasting pan covered and then, with about an hour left to cook, I took the lid off to help them cook in some dry heat to for the rest of the time.

We put both racks into the oven for about 3 hours at 220 degrees.

The rack with the rub developed a nice gooey (like barbeque sauce) texture covered by a nice crust. The meat was very juicy and extremely flavorful (I think the brine helped). This rack was excellent.

The second rack, we took out of the brine, and loaded it with Jack Daniels BBQ sauce and I finished these off on the charcol grill until the thick layer of sauce carmelized all over the rack. This meat fell off the bone and melted in the mouth, but it had that traditional tangy BBQ flavor.

I think we both liked the rub rack better, but my son things next time we will make both racks with the rub to get a nice crust, and then slather them in BBQ sauce, too and finish them on the grill.

I'm not sure how many more tries until we get the absolutely perfect ribs (we're getting pretty close), but we are both enjoying the attempts. Very cool to pass on the art of grilling to my son.

 

[irishpat183]

When it comes to steaks, fellas....

Salt
Pepper
Grass fed beef with good marblization.


That's all you need. Seriously.



Ribs: Salt, pepper, garlic powder, cayenne, brown sugar, paprika, chili powder...Dry rub 2 days before

Then:

Soak overnight (before cooking) in Shiner Bock Ruby Redbird beer (or regular Shiner)

Throw on low heat.

Enjoy and think of IrishPat.

 

[woolybug25]

Pat: "Put that juicy meat in your mouth and think of me."

 

[Whiskeyjack]

Enjoy and think of IrishPat.

"Shoulda known this would turn out half-baked."

 

[irishog77]

Pat: "Put that juicy meat in your mouth and think of me."

The ol' bloney sammich.

 

[irishog77]

When it comes to steaks, fellas....

Salt
Pepper
Grass fed beef with good marblization.


That's all you need. Seriously.



Ribs: Salt, pepper, garlic powder, cayenne, brown sugar, paprika, chili powder...Dry rub 2 days before

Then:

Soak overnight (before cooking) in Shiner Bock Ruby Redbird beer (or regular Shiner)

Throw on low heat.

Enjoy and think of IrishPat.

Kind of an oxymoron, if you ask me.

Honestly, I dig the whole "grass fed" movement, but unfortunately, grain (corn) feed gets the best marbling results for most breeds.

 

[ACamp1900]

Thick Rib Eyes... med. rare with Montreal Seasoning or Sea Salt...

A1... yeah it IS that important...

 

[Irish Insanity]

I usually don't marinate steak. Usually a dry rub and maybe some A1 when its done. The best grilled dinner is a steak, chicken, shrimp, and veggies all as one meal.

Now I have a horrible time getting the shrimp cooked anything but rubbery. Would love any suggestions anyone has on how to grill them. Marinate, sauce, rub, raw before cooking, grilling pre cooked ones frozen from a bag....

Due to yesterdays grilling failure, and the cooler temps today, I opted for chicken in the oven instead.

 

[GEORGIA DOMER]

Best thing I have found for frozen shrimp is thaw then i the fridge. Then I melt some butter and coat them evenly. Skewed with garlic salt and pepper on high heat for 2-3 min a side. Make sure u season the grates witholive oil. Less is always more for me and shrimp. No reason to kill them twice

 

[ACamp1900]

I usually don't marinate steak. Usually a dry rub and maybe some A1 when its done. The best grilled dinner is a steak, chicken, shrimp, and veggies all as one meal.

Now I have a horrible time getting the shrimp cooked anything but rubbery. Would love any suggestions anyone has on how to grill them. Marinate, sauce, rub, raw before cooking, grilling pre cooked ones frozen from a bag....

Due to yesterdays grilling failure, and the cooler temps today, I opted for chicken in the oven instead.

I don't marinate either, just dry rub...

can't help you with shrimp, I have the same problem...

 

[irisheyes]

Everyone who's ever manned a grill thinks they are the next iron chef. I keep my burgers simple, especially when it comes to tailgating. Im not your mother or ruth chris so 5 course meals are out. Sometimes i go a little crazy when i get people over and have a cook out but not for tail gates. I use 85%, i feel like its not too greasy not too lean, and i throw lawrys on. That stuff is delicious. I cook only with propane, taste the meat not the heat you animals. And you can have it done however you want as long as its medium- medium rare.

 

[cody1smith]

Blues Hog BBQ sauce. If you have never tried this one of a kind sauce you are really missing out.

 

[NOLAIrish]

I usually don't marinate steak. Usually a dry rub and maybe some A1 when its done. The best grilled dinner is a steak, chicken, shrimp, and veggies all as one meal.

Now I have a horrible time getting the shrimp cooked anything but rubbery. Would love any suggestions anyone has on how to grill them. Marinate, sauce, rub, raw before cooking, grilling pre cooked ones frozen from a bag....

Due to yesterdays grilling failure, and the cooler temps today, I opted for chicken in the oven instead.

A rubbery shrimp is an overcooked shrimp. You have to be really careful with them, because they'll cook very quickly in both a marinade and on the grill. I usually hit them with salt and pepper and then do a quick marinade (10-15 minutes) in tequila, lime juice, olive oil and cilantro before finishing them on the grill (literally 1-2 minutes a side on med-high heat; you can test one before putting them on the grill: if your fingernail pierces the flesh with minimal resistance, crank the heat and char them as quickly as possible). Even if you don't marinate them, they'll cook very quickly on the grill.