Grilling Secrets?

[.21Rc10GT]

Anyone here have any grilling secrets they would like to share? I'm into cookin on the grill...

question: I have a gas grill... doesn't give the flavor of the charcoals, so i was wondering how to get the smokey flavor in the meat... I was thinking of getting some mesquite chunks and putting them on the burners... Any suggestions?

 

[bustedgears]

don't let your food dry out. that's the key.

just keep it turned, and don't burn it.

 

[FastEddy]

Soak the wood in water over night otherwise it will just catch on fire and stink up your food.

Marinate whatever your going to cook overnight in in the fridge. Not only will this make it taste better but it will make it more tender.

Don't cook to fast. I do 99% of all my cooking on the lowest possible setting. It takes a lot longer but the flavor is better and the food is more tender. If your going to char a steak. use the highest possible setting and make sure your grill is the hottest it will go.

Don't over cook your food. Use a meat thermomitor and cook it only to the temp you want. remember on more delicate food and thinner cuts, the meat will continue to cook after you take it off the grill.

Use a "Mop" for your sauce. dab it on nice and thick about 3/4 the way through the cooking. Use store bought sauce as a base then empty the refrigerator into it to create your own flavors. I like to use weird poop. The last little bit of just about anything that comes in a bottle. Doesn't matter what it is. You will always be surprised at what comes out. Use super thin marinades in a spray bottle works great for veggies.

If you have a shelf in your grill use it rather then putting your food directly on the fire.

Those are my helpful hints. I BBQ or Smoke 3-4 times a week 12 month of the year.

 

[robmob]

I use good ole kingsford charcoal and always keep a metal container filled with water in with the coals. The steam keeps the meat from drying out when the lid is on. You just need to add water as needed. Use a hollow aluminu tube to fill it through the grill.

 

[nitrost]

go to walmart and they got mesquit or hickory bricks about 12 inches long and 2 inches tall. and you put it on the second rack below your food and it work great for giving off flavor. or go to the grocery store and buy some liquid smoke and marinate your meat in it for a while that also is great stuff

 

[FastEddy]

NIX on the liquid smoke. Thats like running a MagicWheel and calling it an RC.

 

[nitrost]

well other than using some wood chip its about the closest thing your going to get. i used it everytime we smoke a turkey. it give off good flaver if you put it in the water

 

[.21Rc10GT]

I do use marinades for pretty much everything (tri-tip, steaks, chicken, shrimp). I'm cookin some T-bones tonight... I'm trying out a dry rub... I got a huge book of grilling at Sam's Club, and I'm trying out new recipes every day... I did pork ribs for the first time a couple weeks ago on the grill, and they turned out great. I wanna try shrimp again, but i always end up overcooking it...

 

[beason]

for ribies i marinate them in creamy italian overnight with a few seasonings.. garlic salt, onion salt, tony sasheries, and my secret ingredient. cavenders greek seasoning.. cook um slow like eddy said and use the left over marinade to pour back on them after you turn them. cook um till there just UNDER the doneness you like (med rare forr me) and you should be good..

drunk chicken.. rub down with tony sasheries.. get a "cajun" flavor injector set form the store and fill it up.. take a tall boy of your choice and pour (or drink) about 1/4 of it and shove it up the chickies butt.. put it on the smoker for a while (depends on the heat you use.. again use the thermometer) about 1 to 1.5 hours..

burgers. get some ranch powder found in the dressing isle and mix with the meat befor you grill it.. give the burgers a little kick and it good to.. thats all i can think of right now.. more later

 

[FastEddy]

Get an oven thermometer like you see here next to an RCNT original "Grilled WoodiEs Boxer Shorts" You wont find that in your cook book.

This will give you an idea of the inside temp of the grill. You will also need a thermometer for the meat. If your serious get a good digital unit that beeps when the food hits the programed temp. I have one that has a pager I hook to my belt. : I will usually keep the inside temp around 300-475 depending on the food. Meats lower temps. Chicken at a higher temp.

Yes, that is truly WoodiEs boxer shorts. Medium Rare.

 

[ImBroken]

I do use marinades for pretty much everything (tri-tip, steaks, chicken, shrimp). I'm cookin some T-bones tonight... I'm trying out a dry rub... I got a huge book of grilling at Sam's Club, and I'm trying out new recipes every day... I did pork ribs for the first time a couple weeks ago on the grill, and they turned out great. I wanna try shrimp again, but i always end up overcooking it...

A good friend of mine keeps telling me that I have to try the dry rub flavoring from Sam's... He says it kicks ass... Let us know what you think...

I think this is what Eddy is talking about. I've had this model for a couple of years now... Works awesome..
BBQ Thermometer

 

[FastEddy]

Dry rubs are great! Need to do it 24 hours ahead of time.

Try punting instant mash potatoes in your hamburger meat. It holds the juice and keeps them moist. It will also keep them from turning into silver dollar sized kids meals.

 

[beason]

in our restaraunt we used to mix breadcrums in with the meat.. did same thing as the potatoes i guess..

 

[FastEddy]

I think this is what Eddy is talking about. I've had this model for a couple of years now... Works awesome..
BBQ Thermometer

Thats the Puppy!!

The only cook book you will ever need for BBQ or Smoking is called Smoke and Spice
[ame]http://www.amazon.com/exec/obidos/ASIN/155832061X/qid=1124157967/sr=2-2/ref=pd_bbs_b_2_2/102-8788090-2969752[/ame]
Borders has it as well.

 

[nitrost]

or my ribbos i threw them in the crock pot in the morning along with onion, fresh minced garlic, green pepper, and last but not least beer. let them cook on low till ya get ready to cook on the grill on low. through them on the rack cook em. and through some jack daniels bbq sauce on them and then its chow time

 

[.21Rc10GT]

A good friend of mine keeps telling me that I have to try the dry rub flavoring from Sam's... He says it kicks ass... Let us know what you think...

I made my own rub... It consists of onion powder, garlic powder, paprika, salt, ground pepper, mustard seeds.. and other stuff... i can't remember it all... in the recipe, it says to spray or brush the meat with olive oil... i did it, but I'm wondering what it does...

The steaks are now done... If my mom doesn't hurry up with the rest of the meal, there wont be any steak left

 

[FastEddy]

A lot of people Par boil them like you do. I'm not a fan because IMO it takes away the true meat flavor. I have a friend who wouldn't do it any other way. Its all up to your personnel liking.

 

[beason]

the olive oil prolly gives the rub something to stick to..

 

[nitrost]

it also gives it a baste to keep it from burning so quick

 

[.21Rc10GT]

Well, the T-bones turned out very nicely. They didnt burn, and they were very tender. The rub made the meat taste really good. I can get the recipe for it, if anyone wants to try it out.