OS Grilling Tips and Advice

[JohnnytheSkin]

Re: Grilling Woes

One thing I did just last weekend was give my grill a proper clean. I bought my Weber last November, used it all winter, and finally buckled down and cleaned it. I scraped the hood, the base under the burners, cleaned the flavorizer bars and racks really well...and damn, the improvement was immediately noticeable. I didn't even think it was that bad, but just a tiny bit of accumulation changes the performance.

I also oiled the racks really well and then let the grill burn off any residue from the soap and water.

[Qb]

Re: Grilling Woes

Yeah, I am far overdue for a thorough cleaning. Maybe this weekend or next week when the wife & kid are out of town.

[Aggies7]

While we have this thread going I am about to buy a new grill. And I love the charcoal and gas grill that are connected next to each other.......

Until my neighbor had an issue and turned on the gas next to the lot charcoal and forgot about it and it blew the tank through his house. Anyone else had any issues with this type of grill cause I really like it but fiancé is scared since that incident.

[clipperfan811]

Re: Grilling Woes

I did a lot of grilling this past year and while I'm sure there are real pros out there, I think my grilling skills are finally starting to reach man status.

My cut of choice lately have been these really nice almost 2" thick Top Sirloins I've been finding at Costco lately.

Key step number 1

Let the meat come up to room temp on its own; this makes a huge difference when it comes to cooking the center while not burning the edges and to me makes a big difference in how tender the steaks turn out. Do not poke or slice the steak in anyway.

There are differing theories on seasoning/marinating and to each his own but for me I like to primarily taste my steak so this is what my go to seasoning consists of:

-A bit of salt but try not to overdue it

-I melt butter or margarine in a small dipping bowl and paint it on the steak lightly just as I'm putting the steaks on the grill.

-I like to use a bit of freshly chopped garlic once I have the steaks on the grill.

Key step number 2

I like to get the grill real hot for grilling steaks (the meat being at room temp before starting helps you not burn it). I like to lightly oil the grill before I put the steaks on (I dab oil on something not terribly flammable and sort of paint the grill lightly). I grill my steaks with the lid open. Once the steaks are on the grill, let them be! Don't move them, poke them, slice them, give them dirty looks or talk badly about them behind their backs . Grilling times will vary but you'll develop a feel if you focus on the process, it only takes 2-3 times of focus to get to know your grill.

Once they've been on for a bit and you start to see the bottom edges have cooked a bit you can now give them a quarter rotation to produce the diamond shaped grill marks.

Flip only once: You'll know you're ready to flip when you start seeing the juices coming out of the top of the steak. Another sign for these nice thick steaks is that the bottom edges are starting to cook (about 1/4 to half way up the side of the steak). Flip the steak over and take note of how long it took, it should take roughly half the time to cook the other side. You'll get a feel for it as you go. Feel free to do the quarter rotation for symmetrical grill marks ....it impresses the ladies

Juices back-story (skip if you want): The basic thing that's going on with the juices is that they sort of run from the heat, this is why you start seeing the juices coming out of the top once the steak starts heating up on the side closest to the heat and then through the center of the steak. This has a lot to do with why you only flip once. If you keep flipping you're essentially cutting off where the juices can run to and they dry up. Nobody likes dried up steaks... even if they say they do and refuse to eat anything pink.

Key Step number 3

Once you feel comfortable with how cooked you're steak is, take it off the grill and before you start hacking at it, let it sit for a few minutes. This will allow the juices to redistribute throughout the steak for mouth watering carnivorous Nirvana.

Grilling, like cooking and most things in life is all about focus, especially when you're starting out. Once you've gone through a couple of grilling seasons then you can multi-task as much as you please because you've already developed that grill master instinct. At first, the key is to understand the process and internalize it. Plus I've found that there are few moments as perfect as you alone with your grill taking in the sounds and smells. It's a great way to unwind from a much too hectic world we live in.

[ScoobySnax]

Re: Grilling Woes

This is great information here, fellas! I appreciate it! Keep 'em coming. Maybe the mods can turn this into a general grilling thread.

[agte]

Re: Grilling Woes

Why bring the meat to room temperature? That makes no sense at all....

And a little trick for chicken on the grill: Put thawed out chicken in the microwave for 2 minutes just before you put it on the grill. That will raise the internal temperature enough so that when the outside is done, so is the inside.

a meat thermometer is your best friend when cooking steaks..... when the thickest part is 145 to 155 degrees, it's perfect

[RockinDaMike]

Re: Grilling Woes

I like to get my own seasoning done on steaks and stuff but when I'm lazy i'll go out to my local Mexican butcher store (which is pretty big in az) and get carne asada and fajita chicken. They will prep and get the marinade going for you which is great and all you have to do is throw it on the grill get put on some freshly made tortillas....amazing.

[FlyingFinn]

Re: Grilling Woes

Why bring the meat to room temperature? That makes no sense at all....

And a little trick for chicken on the grill: Put thawed out chicken in the microwave for 2 minutes just before you put it on the grill. That will raise the internal temperature enough so that when the outside is done, so is the inside.

a meat thermometer is your best friend when cooking steaks..... when the thickest part is 145 to 155 degrees, it's perfect

Steaks should always be at room temperature before cooking. I try to leave mine out for around 30 minutes. Hamburgers are just the opposite. They should be keep refrigerated until being placed on the grill. Of course, you should never leave chicken unrefrigerated either.

And microwaving any meat other then a hot dog should be illegal.

[UNC_Pete]

Re: Grilling Woes

Steaks should always be at room temperature before cooking. I try to leave mine out for around 30 minutes. Hamburgers are just the opposite. They should be keep refrigerated until being placed on the grill. Of course, you should never leave chicken unrefrigerated either.

And microwaving any meat other then a hot dog should be illegal.

You can press two sides of meat together and determine how much it is done by how "solid" the middle feels. Do this once you place the meat on the grill and then keep checking it. It takes a bit but you will soon get a feel for how done a particular piece of meat is depending on how easily or tough it comes together.

[clipperfan811]

Re: Grilling Woes

You can press two sides of meat together and determine how much it is done by how "solid" the middle feels. Do this once you place the meat on the grill and then keep checking it. It takes a bit but you will soon get a feel for how done a particular piece of meat is depending on how easily or tough it comes together.

I've heard and read about that but I still don't have a great feel for it, all in good time though.

[EnigmaNemesis]

Re: OS Grilling Tips and Advice

I also recommend Dry Aging the Beef or steak. It comes out AMAZING in flavor and texture, and is vastly becoming a lost art in most butcher shops.

But it is very easy to do at home. Even dry aging for 24 hours makes a world of difference, but 3 days to a week is even better.

[ScoobySnax]

Re: OS Grilling Tips and Advice

I also recommend Dry Aging the Beef or steak. It comes out AMAZING in flavor and texture, and is vastly becoming a lost art in most butcher shops.

But it is very easy to do at home. Even dry aging for 24 hours makes a world of difference, but 3 days to a week is even better.

What is dry aging?

[EnigmaNemesis]

Re: OS Grilling Tips and Advice

What is dry aging?

http://en.wikipedia.org/wiki/Beef_aging

http://foodobsessity.blogspot.com/20...ging-beef.html (dont need to go to this extreme, but it is a nice read)

http://bbq.about.com/b/2003/07/09/dry-aging-beef-at-home.htm

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[SuperBowlNachos]

Re: OS Grilling Tips and Advice

This isn't a grilling question, but any tips for making chicken fried steak? I am going to try for the first time tomorrow night.

[Antec]

Re: OS Grilling Tips and Advice

Does anybody else grill their corn on the cob? I've tried it twice now and I love it. The first time I did half in the husk and half taken out of the husk and wrapped in tin foil. I preferrred the ones in the husk and that's what I stuck with. The tin foiled ones were kind of wet and mushy plus grilling corn in the husk looks awesome.

Anyone have any tips from expierence? I've been taking off a few husk layers, cutting off the tips of the ear down to about a half inch overhang, and soaking in water with some salt for an hour before grilling for about 15-20 mins.