Grilling Secrets?

[supersavage]

My most basic tip, keep the salt to a minimum until after the meat is cooked. It will suck the moisture right out of the meat.

Try those boneless pork ribs with a honey, orange marmalade, worcesteshire sauce mix...Mmmmm!

 

[Plaidfish]

I use a syringe and Mojo creole a little olive oil and fresh onions and garlic....inject the poop out of your chicken ( I rarely do red meat but it works the same ) w/ the mojo and then pour some olive oil and chunks of fresh onion and garlic....toss in a little safron and zip lock it over night in the fridge.......cook on high heat away from the flame, as the olive oil will keep it moist......serve w/ white rice cooked in garlic and butter and black beans w/ fajita spices in it.......for some reason latinas love a white boy that can cook.....

 

[TT120]

If I have a real thick hunk of meat (tri-tip or the like) I will dry rub it with seasonings and then wrap it in foil and cook it on the grill for a little while. That will cook it in it's own juices and the seasoning. Then when it's about halfway done, take it out of the foil and finish grilling normally. The meat comes out tender and juicy.

 

[FastEddy]

With a thick cut searing it quickly on both sides will keep the juice in. Follow it up by cooking it on indirect heat at 250-300 until it has reached the proper temp.

 

[.21Rc10GT]

Could someone explain direct and indirect heat?

 

[Plaidfish]

Fire toughing or right under the food = direct
If you have a upper shelf on th egrill fro indirect heat or if you can turn off half the grill's burners or move charcoal to one side of grill

 

[FastEddy]

Direct heat is when you put your food on the grill closest to the heat source. (Bottom)
Indirect heat is when you place your food on a rack that is above the source. (Top Rack)

A frying pan is direct, an oven is indirect.

 

[.21Rc10GT]

Gotcha... Thanks

 

[.21Rc10GT]

Alright... Kinda another stupid question, but how to i set up my grill for indirect heat? I have a small rack on the top... Its only about 8 inches wide, and runs across the whole grill. Should i use that, or is there another way? I'm thinking about ribs or something, and i read that they are better when cooked on indirect heat... Help?

 

[wannarunem]

Damn Eddy, looking at that makes me hungry!!



Smething I heard to try was to marinate your fajita meat in picante sauce over night.

 

[Bouzouki]

Gas grills suck, get a real grill.

 

[FastEddy]

Gas grills suck, get a real grill.

Why do you say that?

 

[sweetdiesel]

I don't do much grilling but I do a lot of broiling in the gas oven. My favorite quick steak dinner is a quick rub of Montreal steak seasoning on the meat 15-20 minutes before broiling. While the meat is seasoning throw some olive oil, chopped garlic, and a tiny pinch of sea salt into a pan, brown the garlic, and then add some fresh sliced mushrooms and more olive oil and saute until the mushrooms just start to firm up. Now pour about half a bottle of red wine into the pan along with a couple fresh basil leaves and let simmer for about 20 minutes. If you want to thicken the sauce up a little, you can use a small bit of cornstarch mixed with cold water.

For the meat I broil on high heat in my gas oven on the 2nd rack from the top. I don't have a meat thermometer so I go 4.5 minutes on one side and 4 minutes on the other for 3/4 inch thick steak med rare. Add a minute to each side for each additional 1/4 inch of steak. After taking the steak out of the oven always let it sit for 3-4 minutes to allow the meat to rest. Pour on the mushroom wine sauce and enjoy.

FastEddy are you still stopping by on Monday?

 

[FastEddy]

FastEddy are you still stopping by on Monday?

Depends on how cheap I feel :

 

[Revo Rancher]

I BBQ so much I once had a neighbor ask me if I get up in the morning and make my eggs on the grill.

Eddy's first post is just about exactly my technique.

For fish, particularily delicate fish like sand dabs or dover sole, I use that new non-stick foil ( I used to use regular foil with PAM), make it into a shallow pan, pour a little melted butter, herbs, white pepper and lemon juice squeezed over them, then put it on the grill for about 10-15 minutes, until you see the edges lightly brown and sauce bubble. For thicker fish, I'll grill directly if it is something like swordfish or a salmon steak.

For wood smoke flavor, I have a cast iron box with slots in the lid. You add soaked wood chips and set it below the grill right on top of the grill that covers the burner (if yours has one). My Weber has the flavorizer bars that are just above the burners.

Indirect heat is where you turn all but one or two of the burners off and reduce the temp, close the lid, and let the convection of the heat cook your food.

Also, most commercial sauces have a lot of suger in them. When BBQ'ing things like chicken or ribs with store bought sauce, first cook them to about 75-85% BBQ'd without any sauce. Then add sauce to the top side of the meat, reduce heat 50% and turn every few mintues, basting the turned side. This will keep the sauce from charring (carmelizing, actually) and make the meat moist and the sauce glaze.

 

[Bouzouki]

Why do you say that?

Charcoal for the win.

 

[nitrost]

propane = tast the meat not the heat.

charcoal = taste the lighter fluid not the meat

 

[FastEddy]

Charcoal for the win.

Your opinion is fine, I just want to know why.

I like LP or gas better.
First off, its instant, safer, More controllable and a lot less messy. Most people that don't like gas grills haven been shown how to properly use them or aren't open to learning new methods.

Most of the time I use the Gas grill to finish the cooking process. More times then not I start it in the smoker Smokin Tex then move to the grill for the last step of cooking. Smokers are a whole new thread.

Now why is it that you like charcole grills?

 

[.21Rc10GT]

Charchol leaves a chemical flavor on the meat... I do agree that when done right, charchol grills can make better flavor, but same with gas grills. I swear by my gas grill... I'm taking all the experience away from my mom... whenever she used to cook on the grill, we would end up with charchol for dinner... LOL

 

[Bouzouki]

propane = tast the meat not the heat.

charcoal = taste the lighter fluid not the meat

Errrrrrr.....

You do know your supposed to let charoal white over before cooking, if you light it and slap everythinbg on, what do you expect...

I usually wait at least an hour after lighting my charcoal.

I have never tasted lighter fluid, sorry.

I can assure you it will not taste like coal is you do things right, some kids are just to impatiant these days.