Well, it`s been Summer officially since June 21st, and you all know that each and every one of us is going to have a barbeque more than just a few times during the summer! I`ve created this thread, because I want to know if anyone here will dish out any "secrets" that have been past down in the family or friends for grilling the PERFECT hamburger, or the PERFECT steak. I`ll start off with the teachings of my own father on possibly the best hamburger you could grace your own grill with. Some of you may already know about this, but I`ll shoot anyway.
Spices are important, but that`s not all. The meat you use is also crucial. When we set out to buy the meat, we don`t just buy ground beef. We`ve always bought a good amount of the ground beef, and then, according to the quantity of ground beef you buy, we pick up a load of ground sausage, as well. The kind that`s already flavored up. Then what we do is: mix the ground beef with the ground sausage as 3 parts ground beef, and 1 part ground sausage. And that`s it. If you know how to handle your own grill, you will make the best hamburgers that you have ever stuffed into your mouth. I guarantee it. That`s just one of my old man`s teachings, but I want to hear if any of you have any recipes or tips that you`d be willing to let us in on. ******************************************* 07-01-02, 08:30 AM Yankees15 If you are supplying steaks for a bunch of people, T-Bone may not be economically viable. Get yourself a good pack or two or three of round steaks. to insure tenderness. poke a bunch of holes in each side with a fork. It takes a middle of the road cut of meat and makes it nice and tender.
07-01-02, 09:15 AM DorianGreyed I use Andria's Steak Sauce. I am, of course, biased; my uncle developed the sauce for use at his restaurant, and now makes it for retail sales as well. However, no one who has ever tried it on my recommendation has failed to report positive results. Use it as a marinade or as a basting agent, not as a table sauce. (Note: Please don't write me for samples; I get mine at the store. If I had a piece of the action, I wouldn't be worried about the house payment every month.)
07-01-02, 09:19 AM Gin I'm BBQing for the 4th,just four people but I want tender, really tender steaks. Suggestions on meat and marinaid(mp) would be appreciated . 07-01-02, 11:48 AM nursey63 One thing my father always taught me was to only turn the meat once. If you keep flipping it over and over it will dry out.
07-01-02, 11:54 AM DorianGreyed Ideally, you should only turn it once. You will probobly have to move the meat to a cooler part of the grill after the initial searing, but in general, the less you handle it, the better it is. Don't use a fork, use tongs or a turner.
07-01-02, 05:51 PM gizmogram I've just recently started doing the marinade thing after having had marinated steak at a friends house.
I don't know if it's available in your area, but Grill Mates makes a fabulous Mesquite marinade for beef, chicken or fish. I've tried several, and they're all good, but this one was the best for flavor.
You can also get Hickory & Mesquite chips to put in with the charcoal which will flavor the meat while it's cooking, but if not readily available in your area (Menard's, Fleet Farm, Home Depot), you might want to just try a marinade.
Have a great 4th and a fabulous dinner!
07-01-02, 08:31 PM NCcichlid Steaks should be turned four times. As the steak cooks, the juices have a tendency to drip out of the bottom of the steak. By turning often, you keep more of the juices in the meat.
It is also important to let you meat "rest" for 2 - 5 minutes after removing from the grill, and before cutting.
Last time we cooked steaks the juice was sitting on the top. If you turn it more it will dump the juice and it will be dryer. I still think only turn once after what I have tasted and seen. Maybe I'm wrong but it shore tastes good
07-02-02, 12:14 AM Sherasi Sagus was a chef at a restaurant and he had to choose the "doneness" by the desire of the customer. He could do this 1 of 2 ways (3 if you count cutting into the meat which is the crass way). The first way is the way he always cooks his meat. You place the fresh steak on the grill. When the blood pools on the top, flip it. When the blood pools on the top again, this is "Rare". If you flip it again, the next time the blood pools on the top, it is "Medium Rare" and so on and so forth.
If you know ahead of time how your guests prefer their meat (medium, etc), you can start the welldone first, when you flip them the first time you can put on the medium well steaks to cook, etc .. and then all the meat will be done at the same time and be hot for all. Sagus had a professional chef compliment him on his perfectly cooked medium that was very tender and juicy.
Often sagus and I use a flavored meat tenderizer to create some good taste and more tender fillet. I hope this provides some ideas for y'all.
07-06-02, 10:18 AM NCcichlid Whole chicken stuffed with mushrooms. Grilled silver queen corn.
1 whole chicken 8 oz whole fresh mushrooms 1 small onion, chopped Lemon-pepper seasoning Butcher's twine
Starting with a whole chicken, wash thoroughly, and pat dry. Insert your hand between the skin and the meat and open as much of this as possible, without breaking the skin. In this cavity, sprinkle your lemon-pepper seasoning. Rub in well.
Stuff chicken with the mushrooms and onion.
Using the butcher's twine, tie the legs and wings next to the chicken, and place on prepared grill.
Use the indirect heating method. Place your charcoal on one side of the fire grate, and the chicken on the other side.
Baste with butter, or favorite marinade. Cook for 1 1/2 - 2 hours, till done.
Grilled silver queen corn.
Husk and clean corn. Soak corn in sugar water for at least an hour. Remove corn from water and rub in 1 tbs butter per ear. Place ear of corn on aluminum foil, wrap tightly, and place on grill. Turn occassionally and after 20 minutes, remove from heat. The corn MUST rest for 10 minutes before removing foil.
NC <><
07-06-02, 10:26 AM moe257 Thanks NC, could you provide a map, I'll bring the drinks cool I have my bathing suit ready. Hope you have a pool wink
07-06-02, 12:26 PM dogspit My friend throws a big cookout in the early fall. He has one of those cheap little vacuum sealers, he buys his steaks and vacuums seals them the night before with his "secret" marinade. They are unbelievably flavorful. They also transport quite easily and neatly. He won't share the marinade recipe, but he swears by the vacuum sealer as the reason
that it works so well. 07-06-02, 04:51 PM coldfuse Permitting Beef Ribs to simmer in beer (with a little sauce and any seasonings you might want to add) for about 75 to 90 minutes, depending on size, will get rid of most of the fat and have the meat just about falling off of the bone. Paint them with your favorite sauce and finish them off on the grill.
Recommend serving with corn on the cob and lots of napkins (or a small wet towel).
This message has been edited. Last edited by: DorianGreyed,
Posts: 216 | Location: Tacoma, Washington | Registered: 06-03-02
