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Old 06-13-2006, 09:18 PM    (permalink
Vince Lombardi
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Default Grillmasters unite

If you are a grillmaster (even if it's self appointed) share your secrets here!

Cooking over open flame is about the only way I know.

I can tell you that the #1 secret to becoming a grillmaster is marinade. It will take anything to a whole new level! Of course, there are a million different marinades out there so you have to know what you're going for.

And then there's the age long debate; charcoal or propane?

I like the taste of charcoal but I use propane at the moment because of convenience. When I have the money and room though, I want to get a Big Green Egg. They're supposed to be the shhitttteeeee. :)
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Old 06-13-2006, 09:19 PM    (permalink
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Vince.... you crazy...

That is all.
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Old 06-13-2006, 09:19 PM    (permalink
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just got a new cheep ass charcol grill, ready to start the summer off right 8)
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Old 06-13-2006, 09:20 PM    (permalink
Moses
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The most important thing is getting quality meat and quality ingredients. Cuts from the grocery store just won't cut it. Plus don't be cheap on any of the ingredients, no matter how insignificant they may seem. It all makes a difference.
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Old 06-13-2006, 09:20 PM    (permalink
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charcoal is a million times better then gas but charcoal takes a little more time
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Old 06-13-2006, 09:20 PM    (permalink
 
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I just sent this to PETA. They will now make you enemy number one.
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Old 06-13-2006, 09:21 PM    (permalink
njx9
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i don't know how anyone could vote propane for any reason other than convenience/hoa rules.

the other secret is how long you grill the meat. anyone who grills a burger until it's gray all the way through as a matter of course should never be allowed near a spatula again. the standard cook time should always be medium, with variation on request. this also applies to steak.
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Old 06-13-2006, 09:22 PM    (permalink
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Hank Hill talked me into propane. Propane is just so quick and easy you have your food in no time and it still tastes great.
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Old 06-13-2006, 09:25 PM    (permalink
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Quote:
Originally Posted by njx9
i don't know how anyone could vote propane for any reason other than convenience/hoa rules.

the other secret is how long you grill the meat. anyone who grills a burger until it's gray all the way through as a matter of course should never be allowed near a spatula again. the standard cook time should always be medium, with variation on request. this also applies to steak.
That is actually how I like my burgers. Grey with just a twinge of pink still in it, nice and medium well. You would hate eating meat with my dad, he likes to cook the stuff until it is dark & black. That is actually the reason Im not a big steak fan, my dad would always make it soooo well done that it turned me off from it for a long time.
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Old 06-13-2006, 09:26 PM    (permalink
Vince Lombardi
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Quote:
Originally Posted by njx9
i don't know how anyone could vote propane for any reason other than convenience/hoa rules.

the other secret is how long you grill the meat. anyone who grills a burger until it's gray all the way through as a matter of course should never be allowed near a spatula again. the standard cook time should always be medium, with variation on request. this also applies to steak.
Yeah, you gotta preheat the grill so that when you put the meat on, the heat sears it and seals the juices in.
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Old 06-13-2006, 09:31 PM    (permalink
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Quote:
Originally Posted by Nerv
Quote:
Originally Posted by njx9
i don't know how anyone could vote propane for any reason other than convenience/hoa rules.

the other secret is how long you grill the meat. anyone who grills a burger until it's gray all the way through as a matter of course should never be allowed near a spatula again. the standard cook time should always be medium, with variation on request. this also applies to steak.
That is actually how I like my burgers. Grey with just a twinge of pink still in it, nice and medium well. You would hate eating meat with my dad, he likes to cook the stuff until it is dark & black. That is actually the reason Im not a big steak fan, my dad would always make it soooo well done that it turned me off from it for a long time.
see, and that's cool. i understand some people like the charcoal literally adhered to the meat. but it's just obnoxious when people cook everything that way without taking into account that the vast majority of the grilling public likes it some degree of medium (from med-well to med-rare, but regardless, still somewhat pink).
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Old 06-13-2006, 09:31 PM    (permalink
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Quote:
Originally Posted by Vince Lombardi
Quote:
Originally Posted by njx9
i don't know how anyone could vote propane for any reason other than convenience/hoa rules.

the other secret is how long you grill the meat. anyone who grills a burger until it's gray all the way through as a matter of course should never be allowed near a spatula again. the standard cook time should always be medium, with variation on request. this also applies to steak.
Yeah, you gotta preheat the grill so that when you put the meat on, the heat sears it and seals the juices in.
WORD.

although i'm usually too lazy when i cook for myself
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Old 06-13-2006, 09:33 PM    (permalink
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another rule of grilling (actually, eating grilled food prepared by someone else):

if i've marinated the meat, taste it before you add A1 (or whatever condiment) or don't female-dog at me because it doesn't taste right.

otoh: if it's just a burger and all it's got is some pepper on it, by all means, do whatever the hell you want.
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Old 06-13-2006, 09:45 PM    (permalink
 
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Quote:
Originally Posted by Vince Lombardi
Quote:
Originally Posted by njx9
i don't know how anyone could vote propane for any reason other than convenience/hoa rules.

the other secret is how long you grill the meat. anyone who grills a burger until it's gray all the way through as a matter of course should never be allowed near a spatula again. the standard cook time should always be medium, with variation on request. this also applies to steak.
Yeah, you gotta preheat the grill so that when you put the meat on, the heat sears it and seals the juices in.
Searing actually doesnt keep juices in.
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Old 06-13-2006, 09:51 PM    (permalink
Rob S
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Quote:
Originally Posted by Vikings Fan
Quote:
Originally Posted by Vince Lombardi
Quote:
Originally Posted by njx9
i don't know how anyone could vote propane for any reason other than convenience/hoa rules.

the other secret is how long you grill the meat. anyone who grills a burger until it's gray all the way through as a matter of course should never be allowed near a spatula again. the standard cook time should always be medium, with variation on request. this also applies to steak.
Yeah, you gotta preheat the grill so that when you put the meat on, the heat sears it and seals the juices in.
Searing actually doesnt keep juices in.
Yes it does, but even more important is letting the meat rest.
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Old 06-13-2006, 10:23 PM    (permalink
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charcoal tastes much better than propane.
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Old 06-13-2006, 10:23 PM    (permalink
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Quote:
Originally Posted by Rob Schubert
Quote:
Originally Posted by Vikings Fan
Quote:
Originally Posted by Vince Lombardi
Quote:
Originally Posted by njx9
i don't know how anyone could vote propane for any reason other than convenience/hoa rules.

the other secret is how long you grill the meat. anyone who grills a burger until it's gray all the way through as a matter of course should never be allowed near a spatula again. the standard cook time should always be medium, with variation on request. this also applies to steak.
Yeah, you gotta preheat the grill so that when you put the meat on, the heat sears it and seals the juices in.
Searing actually doesnt keep juices in.
Yes it does, but even more important is letting the meat rest.
Most important thing when cooking any meat. At least 10 mins.
You cut that steak/chicken/whatever open right away, and there goes all the effort you put into making it moist.
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Old 06-13-2006, 10:41 PM    (permalink
 
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Quote:
Originally Posted by Rob Schubert
Quote:
Originally Posted by Vikings Fan
Quote:
Originally Posted by Vince Lombardi
Quote:
Originally Posted by njx9
i don't know how anyone could vote propane for any reason other than convenience/hoa rules.

the other secret is how long you grill the meat. anyone who grills a burger until it's gray all the way through as a matter of course should never be allowed near a spatula again. the standard cook time should always be medium, with variation on request. this also applies to steak.
Yeah, you gotta preheat the grill so that when you put the meat on, the heat sears it and seals the juices in.
Searing actually doesnt keep juices in.
Yes it does, but even more important is letting the meat rest.

Letting the meat rest is critical. But all the heat does from searing is burst the little cell walls and let juice out. Foot Network did a test on it.
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Old 06-13-2006, 10:46 PM    (permalink
duckseason
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People think searing meat seals juices in, but what it really does is give the meat flavor. That nice brown color/crust, is nothing but concentrated flavor heaven. I saw Alton Brown do a test, and what he did was weigh the 2 steaks afterward. The seared steak was slightly lighter.

If you're BBQ'ing, there is no need to sear.....you will get plenty of browning naturally.
I always sear my pot-roast though.
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Old 06-13-2006, 10:49 PM    (permalink
Vince Lombardi
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mmmmmmmmmmmmmmmm concentrated flavor heaven drooooooooooooooollllllllllllll
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Old 06-13-2006, 10:56 PM    (permalink
 
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Quote:
Originally Posted by duckseason
People think searing meat seals juices in, but what it really does is give the meat flavor. That nice brown color/crust, is nothing but concentrated flavor heaven. I saw Alton Brown do a test, and what he did was weigh the 2 steaks afterward. The seared steak was slightly lighter.

If you're BBQ'ing, there is no need to sear.....you will get plenty of browning naturally.
I always sear my pot-roast though.

Indeed, flavor but no Juice. Alton Brown is an awesome Chef. I try to never miss his show. I hate that damn kid he brought on unfortunantly.
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Old 06-13-2006, 11:01 PM    (permalink
duckseason
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Quote:
Originally Posted by Vikings Fan
Quote:
Originally Posted by duckseason
People think searing meat seals juices in, but what it really does is give the meat flavor. That nice brown color/crust, is nothing but concentrated flavor heaven. I saw Alton Brown do a test, and what he did was weigh the 2 steaks afterward. The seared steak was slightly lighter.

If you're BBQ'ing, there is no need to sear.....you will get plenty of browning naturally.
I always sear my pot-roast though.

Indeed, flavor but no Juice. Alton Brown is an awesome Chef. I try to never miss his show. I hate that damn kid he brought on unfortunantly.
Dude, I've never made a recipe from him that didn't turn out great. Now, anytime I wanna make something that I'm not sure about, or want ideas about, I always go to foodnetwork.com and see if he's got a recipe for it. He usually does. He definitely knows his stuff.
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Old 06-13-2006, 11:08 PM    (permalink
 
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Quote:
Originally Posted by duckseason
Quote:
Originally Posted by Vikings Fan
Quote:
Originally Posted by duckseason
People think searing meat seals juices in, but what it really does is give the meat flavor. That nice brown color/crust, is nothing but concentrated flavor heaven. I saw Alton Brown do a test, and what he did was weigh the 2 steaks afterward. The seared steak was slightly lighter.

If you're BBQ'ing, there is no need to sear.....you will get plenty of browning naturally.
I always sear my pot-roast though.

Indeed, flavor but no Juice. Alton Brown is an awesome Chef. I try to never miss his show. I hate that damn kid he brought on unfortunantly.
Dude, I've never made a recipe from him that didn't turn out great. Now, anytime I wanna make something that I'm not sure about, or want ideas about, I always go to foodnetwork.com and see if he's got a recipe for it. He usually does. He definitely knows his stuff.

Huh? I love that guy. I wasnt trying to say he s ucks. I made one of his recipes last night in fact.
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Old 06-13-2006, 11:11 PM    (permalink
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i hate the pink, well done for me (not burnt to a crisp though
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Old 06-13-2006, 11:14 PM    (permalink
Vince Lombardi
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Vince Lombardi is kind of a big deal around here, people know him.Vince Lombardi is kind of a big deal around here, people know him.Vince Lombardi is kind of a big deal around here, people know him.Vince Lombardi is kind of a big deal around here, people know him.Vince Lombardi is kind of a big deal around here, people know him.Vince Lombardi is kind of a big deal around here, people know him.Vince Lombardi is kind of a big deal around here, people know him.Vince Lombardi is kind of a big deal around here, people know him.Vince Lombardi is kind of a big deal around here, people know him.Vince Lombardi is kind of a big deal around here, people know him.Vince Lombardi is kind of a big deal around here, people know him.
Default

Quote:
Originally Posted by Vikings Fan
Quote:
Originally Posted by duckseason
People think searing meat seals juices in, but what it really does is give the meat flavor. That nice brown color/crust, is nothing but concentrated flavor heaven. I saw Alton Brown do a test, and what he did was weigh the 2 steaks afterward. The seared steak was slightly lighter.

If you're BBQ'ing, there is no need to sear.....you will get plenty of browning naturally.
I always sear my pot-roast though.

Indeed, flavor but no Juice. Alton Brown is an awesome Chef. I try to never miss his show. I hate that damn kid he brought on unfortunantly.
Cool, I'll have to check out some of this dudes recipes. I don't have the food network, but I'll see what I can find online.
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