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fasteddie 05-30-2008 12:27 PM
Quote:
Originally Posted by 068 (Post 2020803)
A ribeye is good even without seasoning.:D
Shhhh, if you tell everyone that, then they'll all think I'm a sucky cook! ;)

068 05-30-2008 12:56 PM
Quote:
Originally Posted by fasteddie (Post 2021030)
Shhhh, if you tell everyone that, then they'll all think I'm a sucky cook! ;)
:sidesplt::sidesplt::sidesplt::sidesplt:

alaskayorkie 05-30-2008 01:44 PM
Quote:
Originally Posted by fasteddie (Post 2020612)
Gotta break out this thread again...

The steak I grilled was simply AMAZING! :)

REALLY EASY too, if I can flavor it, anyone can! Simple kosher salt, let it soak in for 30-45 minutes, then just grind some pepper on top, then grill on high (4-5 minutes per side)...

How to Turn Cheap “Choice” Steaks into Gucci “Prime” Steaks | Jaden’s Steamy Kitchen

I overcooked mine for maybe 30 seconds or a minute, but it still tasted great, and it was juicy through and through... :)

I know these aren't the best pix, but heck, looking at it makes me hungry again for more...

Pix: Fresh out of the package, kosher salted (a bit more than a teaspoon each side), and the RESULTS!
Awesome! Your pictures had me salivating so bad I had to put down the laptop. Drool plays havoc on keyboards.

I've never tried the salt thing but have been meaning to. Thanks for the inspiration.

fasteddie 05-30-2008 10:29 PM
alaskayorkie: You are quite welcome! I've got another BBQ going on tomorrow evening, short ribs, chicken wings, and steak (prepared differently though). :)

BTW, drool can short circuit that laptop, make sure you drool AWAY from the keyboard!

MrYorkiecrazy 06-01-2008 07:41 AM
1 Attachment(s)
:notworthyYou guys are truly putting me to shame. Apparently, grilling is much more than putting a fire under a slab of meat. Maybe I've always known this on some level, but I chose to believe I was doing okay. I was fooling myself, but not those around me. :rolleyes:

Because of you, I can no longer settle for the simple things in life. I've printed the recipes and plan to try something 'real' the next time I grill... whenever that may be???

But today, I cheat bigtime... I'm going to the Saltgrass Steakhouse.:p

068 06-02-2008 06:43 AM
You fellas might enjoy this BBQ sauce recipe I found on the net...

Quote:
INGREDIENTS:
1 cup brown sugar
1/2 cup chile sauce
1/2 cup rum
1/4 cup soy sauce
1/4 cup ketchup 1/4 cup Worcestershire sauce
1 cloves garlic, crushed
1 teaspoon ground dry mustard
ground black pepper to taste
DIRECTIONS:
1. In a saucepan over low heat, mix the brown sugar, chile sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard, and pepper. Simmer 30 minutes, stirring occasionally. Cool, and refrigerate until ready to use.
Only thing I suggest is putting a little less garlic in it than what it calls for. I might have just had an abnormally large garlic clove though because it was STRONG on the garlic flavor when I used it last.

MrYorkiecrazy 06-02-2008 04:59 PM
Thanks, 068. I printed it!

Speed 06-23-2008 10:19 AM
Have all the guys taken their dogs and ran?

txshopper73 06-23-2008 10:57 AM
Since the discussion was beer...I like my Budlite...ice cold.

As for the steak...fasteddie, I simply enjoy and juicy Rib Eye! IMO, it's the best cut! And your steaks look FAB!!!!!

alaskayorkie 06-23-2008 11:17 AM
Quote:
Originally Posted by txshopper73 (Post 2066730)
Since the discussion was beer...I like my Budlite...ice cold.

As for the steak...fasteddie, I simply enjoy and juicy Rib Eye! IMO, it's the best cut! And your steaks look FAB!!!!!
Nice choices. Now I'm hungry and thirsty. And it's only 11:15 a.m.

Here's a question for you grilling experts: Timing

I'm throwing a big get-together Sunday, and I'll be grilling burgers and dogs all freakin' day. But I'd also like to unveil my new rib recipe midway through. The problem is, the ribs take at least 2 hours to cook at low temperature. I don't want to be opening and closing the BBQ for the dogs and burgers when I'm trying to keep the temperature controlled on the ribs.

Would you cook them in advance and keep them warm in the oven? Use a second grill? Any other options?

fasteddie 06-23-2008 11:26 AM
Thanks txshopper73, it's making me hungry too! Rib eye IS the best!

alaskayorkie: You know the answer is a 2nd grill, IF that's feasible or doable... It's hard to cook things together, I tried just small chicken wings along with short ribs and steak last Saturday, I think the heat was a bit too much for the chicken wings and they turned out a bit more charred than I would have liked. I don't think I'd cook the ribs in advance. Although you could cook the ribs in the oven too if you would like. But that's less manly... of course! ;)

alaskayorkie 06-23-2008 12:05 PM
Quote:
Originally Posted by fasteddie (Post 2066800)
Thanks txshopper73, it's making me hungry too! Rib eye IS the best!

alaskayorkie: You know the answer is a 2nd grill, IF that's feasible or doable... It's hard to cook things together, I tried just small chicken wings along with short ribs and steak last Saturday, I think the heat was a bit too much for the chicken wings and they turned out a bit more charred than I would have liked. I don't think I'd cook the ribs in advance. Although you could cook the ribs in the oven too if you would like. But that's less manly... of course! ;)
Yeah, the main point is being manly. I've got to BBQ them. I have one of those Coleman camping BBQs I might experiment with. If I can control the temperature well enough, I might be able to load that up with the ribs while I use the big Q for the mass weenies, etc.

Speed 06-23-2008 12:21 PM
Quote:
Originally Posted by fasteddie (Post 2066800)
Thanks txshopper73, it's making me hungry too! Rib eye IS the best!

alaskayorkie: You know the answer is a 2nd grill, IF that's feasible or doable... It's hard to cook things together, I tried just small chicken wings along with short ribs and steak last Saturday, I think the heat was a bit too much for the chicken wings and they turned out a bit more charred than I would have liked. I don't think I'd cook the ribs in advance. Although you could cook the ribs in the oven too if you would like. But that's less manly... of course! ;)
Especially if you need different heat, then you're right, the 2nd grill is the way to go. And when you're grilling multiple things on the same pit you have a tendency to turn them the same and leave them on the same, which may end up with you torching some of them ;). I had 3 things going in my gas grill this weekend (3 filets, 2 chicken breasts, and a bunch of individual mashed potato servings (I forget the exact name of those things)) and I had to be very careful to take each off when I thought it was ready.
Experience on my side, everything came out fine and everyone was extremely happy :D

Bonnie's Mom 06-23-2008 12:41 PM
Quote:
Originally Posted by Speed (Post 2066922)
Especially if you need different heat, then you're right, the 2nd grill is the way to go. And when you're grilling multiple things on the same pit you have a tendency to turn them the same and leave them on the same, which may end up with you torching some of them ;). I had 3 things going in my gas grill this weekend (3 filets, 2 chicken breasts, and a bunch of individual mashed potato servings (I forget the exact name of those things)) and I had to be very careful to take each off when I thought it was ready.
Experience on my side, everything came out fine and everyone was extremely happy :D
Ooooooo...I want to hear more about those individual mashed potato servings on the grill...sounds good!

Speed 06-23-2008 01:01 PM
Quote:
Originally Posted by Bonnie's Mom (Post 2066957)
Ooooooo...I want to hear more about those individual mashed potato servings on the grill...sounds good!
The wife just reminded me that they're called "Twice-baked potatoes" but I don't know the brand name. We get them from our local Winn-Dixie and they come in a box with 2 individually wrapped ones that are each in a thick paper "boat" for lack of a better term. They are frozen hard but when you cook them they come out like mashed potatoes.
I actually discovered the key to their greatness last week when we were grilling filet mignon. I just got a new gas grill as the old one was falling apart, and this time I left the top grilling rack on. I put the filet mignon on the bottom rack and put the potatoes on a sheet of aluminum file on the top rack. After we cook them, we empty all of the potato boats into a bowl and mix them together. The shocking part was how much of the filet's flavor they absorbed. IMO, it was the best mashed potatoes I had ever eaten.
And in the spirit of the thread, I end with this comment:
Now THAT'S what I call MANLY POTATOES!


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