The Official YT Guys Club Thread

[alaskayorkie]

Originally Posted by MrYorkiecrazy

Glad it went well. You gonna do it again on the Fourth?
Oh,... any leftovers?

Oops, sorry, I missed this. Nah, once a year for a big gathering is my limit! The rest of the time I just cook for my wife and I. And the only thing leftover is some warm beer in the keg, which I've been slowly finishing by myself!

Speed mentioned filet mignon. That's another area where I need help, namely:

* What temperature do you cook at?
* Do you close the grill when cooking?
* Any sure-fire methods for knowing when it's rare, medium rare, medium, etc.? I know cooks can tell by how spongy the meat is when they compact it with a fork, but I don't have enough experience, I guess.

[Bonnie's Mom]

I realize I'm not a guy but I'll add my 2 cents on grilling. I grilled some NY Strips steak last night and they were awesome. I rub them with seasoning salt and worchestershire sauce which I always do, but when I took them off the grill I brushed them with melted butter and garlic salt...and OMG they were awesome! I actually had the melted butter and garlic for my cheese biscuits, and after I brushed them, I just brushed the steaks because I had some left! I'll make sure I do that everytime because they were great!

We like ours medium well and I cook them on a gas grill on low. I cooked them on one side for 7 minutes then turned them again after 10 minutes then cooked them about 5 more minutes before I took them off. But we probably like ours more done than most people.

[bchgirl]

Originally Posted by Bonnie's Mom

I realize I'm not a guy but I'll add my 2 cents on grilling. I grilled some NY Strips steak last night and they were awesome. I rub them with seasoning salt and worchestershire sauce which I always do, but when I took them off the grill I brushed them with melted butter and garlic salt...and OMG they were awesome! I actually had the melted butter and garlic for my cheese biscuits, and after I brushed them, I just brushed the steaks because I had some left! I'll make sure I do that everytime because they were great!

We like ours medium well and I cook them on a gas grill on low. I cooked them on one side for 7 minutes then turned them again after 10 minutes then cooked them about 5 more minutes before I took them off. But we probably like ours more done than most people.

Of course they were...you're a woman.

PS Medium well is overcooked...jsyk. I like mine...rare enough a good vet could bring it back to life.

[Bonnie's Mom]

Originally Posted by bchgirl

Of course they were...you're a woman.

PS Medium well is overcooked...jsyk. I like mine...rare enough a good vet could bring it back to life.

You like to hear them moo huh?

[MrYorkiecrazy]

This will make some mouths water and others will be grossed out -

At the MGM Grand buffet, there wasn't much to choose from. I'm a bona fide carnifore and there wasn't much for me except taco meat. And at the price we paid, I better get some beef!

There, in the dark corner, was a man dressed in chef whites with a big knife. Next to him, was a HUGE side of beef. In the dark, it looked VERY good... and I was hungry. That's my man!

I walked over to him. He didn't say a word. He pointed to the object of my admiration. I nodded. He brought up one of those large oval dinner plates. A REAL buffet eater's plate if you know what I mean.

And he started carving. And carving. As he cut, the meat was leaning over. Uh oh. As he held the plate just right, the meat rolled over it.

Thaaaaat's right. Not on the plate, over it. It completed covered the plate and must have been almost 2" thick. Then he reached out to hand me the plate. Out of the dark and into the light!

Now in the light, the slab was no longer a dark color, but distinctly red. Blood red. And as the plate was place on my outstretched palm, the meat quivered. Like jello. And it quivered as I walked all the way to my table. Walking as smoothly as possible didn't help.

Trying not to look at it, I placed it to the side and covered it with a place mat. Never looking in it's direction again, I ate my hugely expensive salad and apple sauce.

I know it deserved a better burial, but unlike weddings, Las Vegas doesn't provide on-call burials... not yet.

[alaskayorkie]

Originally Posted by MrYorkiecrazy

This will make some mouths water and others will be grossed out -

At the MGM Grand buffet, there wasn't much to choose from. I'm a bona fide carnifore and there wasn't much for me except taco meat. And at the price we paid, I better get some beef!

There, in the dark corner, was a man dressed in chef whites with a big knife. Next to him, was a HUGE side of beef. In the dark, it looked VERY good... and I was hungry. That's my man!

I walked over to him. He didn't say a word. He pointed to the object of my admiration. I nodded. He brought up one of those large oval dinner plates. A REAL buffet eater's plate if you know what I mean.

And he started carving. And carving. As he cut, the meat was leaning over. Uh oh. As he held the plate just right, the meat rolled over it.

Thaaaaat's right. Not on the plate, over it. It completed covered the plate and must have been almost 2" thick. Then he reached out to hand me the plate. Out of the dark and into the light!

Now in the light, the slab was no longer a dark color, but distinctly red. Blood red. And as the plate was place on my outstretched palm, the meat quivered. Like jello. And it quivered as I walked all the way to my table. Walking as smoothly as possible didn't help.

Trying not to look at it, I placed it to the side and covered it with a place mat. Never looking in it's direction again, I ate my hugely expensive salad and apple sauce.

I know it deserved a better burial, but unlike weddings, Las Vegas doesn't provide on-call burials... not yet.

Great, just great, now I'm freakin' starving! An excellent account, though, and a fine tribute to what sounds like an incredible slab of meat. May it rest in peace.

Hey, Bonnie'sMom, that sounds awesome! Yes, too well for my taste (I'm a medium rare guy), but the butter and garlic salt has me drooling. The one chef I thought to ask about cooking steaks years ago said the last thing he did was put a couple pats of butter on top and let it melt.

But I STILL need help on most of my original questions. All you guys have done is make me hungrier.

You can't ALWAYS cook for the same time because you don't always have the same thickness. And do you close the BBQ when cooking? I'm still a little fuzzy on when to BBQ (low heat, long cooking time) and when to grill (high heat, short cooking time).

[MrYorkiecrazy]

Originally Posted by alaskayorkie

... An excellent account,...
You can't ALWAYS cook for the same time because you don't always have the same thickness. And do you close the BBQ when cooking? I'm still a little fuzzy on when to BBQ (low heat, long cooking time) and when to grill (high heat, short cooking time).

Thanks!

I don't believe I'm qualified to answer your questions as I and the Mrs like ours well done. We pull it off the fire just before it itself catches fire.

Okay, that's exaggerated, but kind of close. But, it sure makes grilling easy around here.

Anyway, I think it mostly depends on the cut being cooked and/or the diner's preference as to the juiciness that is required. As an example, most would prefer their hamburgers quickly cooked to sear the outside and preserve the juices inside. The same for thinly sliced cuts of beef such as t-bone.

However, for thicker cuts, medium to near high and a longer cooking time is in order. The longer time is required to ensure proper heat has reached the center.

Of course, this becomes problematic for those who order their steaks on the rarer side. And this what fine steak chefs are proud to be able to provide.

And so my knowledge, or lack thereof, is revealed. That's all I know or don't know depending on how you look at it.

Oh, and closing the grill retards flames and heat while creating more of a baking effect and adds more of the fires flavor or smokiness.

Have you giving any thought to joining a cooking / grilling forum?
Or might I suggest you try here - AskMeHelpDesk

Cheers.

[alaskayorkie]

Originally Posted by MrYorkiecrazy

Thanks!

Have you giving any thought to joining a cooking / grilling forum?
Or might I suggest you try here - AskMeHelpDesk

Cheers.

Thanks, I'll check it out, but so far I prefer harassing YorkieTalkers about my BBQ shortcomings. They've never let me down.

Plus, I've found that when you go to forums dedicated to certain things, everyone is haughty and takes a my-way-is-best attitude. I like asking the "guy (or Bonnie'sMom) next door" what he does, then I figure out if it makes sense to me. I find that much more informative than a lecture from an "expert."

[MrYorkiecrazy]

I wasn't done editing

After searing to seal in the juices, you can close the grill to prolong the cooking time and surround the steak with heat. However, if the fire is hot, this will quicken the cooking and make a rare/medium steak well done. In addition, closing the grill may also have the effect of drying, so be careful.

Dang. After proof reading, I don't think I've helped at all.

Good luck, my friend.

[MrYorkiecrazy]

Originally Posted by alaskayorkie

... I like asking the "guy ... next door" what he does, then I figure out if it makes sense to me. ...

Will you let me know what I've written make any sense to you? I'd like to use it myself.

[alaskayorkie]

No, no, no. That's GOOD! Sear, then close. It makes sense. I've had a problem with exactly what you're talking about. To get the inside the way I want it, I have to burn the cr*p out of the outside. Maybe searing, then reducing the heat and BBQing is the answer.

[Wigfur]

Originally Posted by Speed

I figured that's what you meant after...it was a rough day at work and I was so used to typos that I figured that's what it was.

Well I brought my Xbox to a local shipping office (I didn't even know it existed until now, it's a hole in the wall) and they guy immediately knew it was an Xbox and said that he gets on average 10 a week. 10 a week for one facility!! I bet he's shipped back every Xbox in Lafayette at least once
I really do hope I get a new one though because they are quieter and generate less heat, which helps eliminate this red ring of death from what I've heard.
And I haven't played through any of the Lego games. I tried the demo of Lego Star Wars but I never got into it. Right now I'm waiting for Star Wars Force Unleashed, Ghostbusters, Tomb Raider Underworld, and Splinter Cell Conviction. Of course, almost all of these games were supposed to come out last year

Thus the reason I enjoy my PS3 more. I've heard many stories that they have been returned over and over. Write the company tell them you wish to have a new one maybe they will comply. You never really know.. as for the games coming out.. they NEVER come out when they are supposed to. It's rather maddening, get all geared up for it and the release date is tossed around so many times you get so angry you decide to find a different one... Lost Planet I love, have you played this one yet? I was stuck on it for a while so I started playing the Indi game and will go back to it when I'm no longer ticked. ha ha

[Speed]

Originally Posted by alaskayorkie

Oops, sorry, I missed this. Nah, once a year for a big gathering is my limit! The rest of the time I just cook for my wife and I. And the only thing leftover is some warm beer in the keg, which I've been slowly finishing by myself!

Speed mentioned filet mignon. That's another area where I need help, namely:

* What temperature do you cook at?
* Do you close the grill when cooking?
* Any sure-fire methods for knowing when it's rare, medium rare, medium, etc.? I know cooks can tell by how spongy the meat is when they compact it with a fork, but I don't have enough experience, I guess.

For your first 2 questions, I do cook them on low and I do keep the grill closed. My new gas grill seems to be a little hotter than my previous one as I used to cook them on medium flame and had to adjust to low with the new grill. So that really all depends on the grill unfortunately. Just check it often to make sure the outside is not cooking too fast and going to burn before the inside is done and you should be fine. I used to check them every minute, but as I've gotten used to it I flip every few minutes.
My temp gauge usually stays around 350, but I do cook them for a while. And as far as telling when they are done, it's something that does become easier as you get used to your grill. However, I did go to Wal-Mart and purchase a relatively cheap 2 prong temperature gauge where you set the type of meat, if you want it rare/medium/well, and it will beep when it's done. It also shows you the temperature though, so you can get a specific # too. After a few times you learn not to rely on it that much, but I do still use it every once and a while just to make sure as my wife and everyone else I know would cringe if they cut it open and it was too red.

[Speed]

Originally Posted by Wigfur

Thus the reason I enjoy my PS3 more. I've heard many stories that they have been returned over and over. Write the company tell them you wish to have a new one maybe they will comply. You never really know.. as for the games coming out.. they NEVER come out when they are supposed to. It's rather maddening, get all geared up for it and the release date is tossed around so many times you get so angry you decide to find a different one... Lost Planet I love, have you played this one yet? I was stuck on it for a while so I started playing the Indi game and will go back to it when I'm no longer ticked. ha ha

I can imagine it feels a lot better knowing that your PS3 isn't definitely going to die within a year of use. If it wasn't for the Xbox Live Marketplace, I'd say the PS3 is the way to go. Plus when it launched everything was written for the Xbox and ported to the PS3, so there was a little quality difference, although I can't say how much and if that trend will change. Plus you get a blu-ray player (of course that's good now since blu-ray won the war )
And I haven't tried lost planet. However, I am itching to try new games so I may check it out. Thanks for reminding me about it. Hollywood video did have a deal of rent one get one half off, so I may be making another trip!

Oh...almost forgot that for the Xbox, they had more exclusives that I love like Halo, and now Splinter Cell. Thank goodness I'm not too much of a Metal Gear fan!

[alaskayorkie]

Originally Posted by Speed

For your first 2 questions, I do cook them on low and I do keep the grill closed. My new gas grill seems to be a little hotter than my previous one as I used to cook them on medium flame and had to adjust to low with the new grill. So that really all depends on the grill unfortunately. Just check it often to make sure the outside is not cooking too fast and going to burn before the inside is done and you should be fine. I used to check them every minute, but as I've gotten used to it I flip every few minutes.
My temp gauge usually stays around 350, but I do cook them for a while. And as far as telling when they are done, it's something that does become easier as you get used to your grill. However, I did go to Wal-Mart and purchase a relatively cheap 2 prong temperature gauge where you set the type of meat, if you want it rare/medium/well, and it will beep when it's done. It also shows you the temperature though, so you can get a specific # too. After a few times you learn not to rely on it that much, but I do still use it every once and a while just to make sure as my wife and everyone else I know would cringe if they cut it open and it was too red.

Thanks, that helps. 350 and closed it will be. I may look into the temperature gauge and see if that works for me.