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What are your best tips for producing the perfect barbecued steak ?
What are your best cooking / grilling tips for producing the perfect
barbecued steak, in your opinion ? |
> wrote in message oups.com... > What are your best cooking / grilling tips for producing the perfect > barbecued steak, in your opinion ? See: http://www.eaglequest.com/~bbq/faq2/10-5.html#10.2.4 Nick, do I start to understand how this NG is working? Cheers Daniel |
"Daniel" > wrote:
> > wrote in message > > What are your best cooking / grilling tips for producing the perfect > > barbecued steak, in your opinion ? > > See: http://www.eaglequest.com/~bbq/faq2/10-5.html#10.2.4 > > Nick, do I start to understand how this NG is working? > Not bad for a newbie, Frog! Now, if we can just inprove your ainglush and convert you to avoirdupois (sound French to me)! Je t'aime, mon ami (not that way)! °~D -- Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/ For info on a free (you pay only postage) herbal AIDS remedy, write to: PO Box 9, Wichian Buri, Petchabun, 67130 Thailand. Enclose a self-addressed (including country) envelope and $1 or equivalent for return postage. |
> wrote in message .... > What are your best cooking / grilling tips for producing the perfect > barbecued steak, in your opinion ? > Season the steak with salt, pepper, garlic. Let it sit out and get up to room temperature. Heat the grill as hot as it will go. Put the steak on the grill. Three minutes, flip it, another three minutes take it off. Let it rest for ten minutes.. Never eat a cheap steak. While your here, most of us refer to high heat cooking as grilling. Barbecue is making slow cooked meats like brisket or pork shoulders. -- Ed http://pages.cthome.net/edhome/ |
> wrote in message .... > What are your best cooking / grilling tips for producing the perfect > barbecued steak, in your opinion ? > Season the steak with salt, pepper, garlic. Let it sit out and get up to room temperature. Heat the grill as hot as it will go. Put the steak on the grill. Three minutes, flip it, another three minutes take it off. Let it rest for ten minutes.. Never eat a cheap steak. While your here, most of us refer to high heat cooking as grilling. Barbecue is making slow cooked meats like brisket or pork shoulders. -- Ed http://pages.cthome.net/edhome/ |
"Edwin Pawlowski" > wrote in message om... > > > wrote in message > ... > > What are your best cooking / grilling tips for producing the perfect > > barbecued steak, in your opinion ? > > > > > Season the steak with salt, pepper, garlic. Let it sit out and get up to > room temperature. Heat the grill as hot as it will go. Put the steak on > the grill. Three minutes, flip it, another three minutes take it off. Let > it rest for ten minutes.. > > Never eat a cheap steak. > > While your here, most of us refer to high heat cooking as grilling. Barbecue > is making slow cooked meats like brisket or pork shoulders. > -- > Ed > http://pages.cthome.net/edhome/ You would put salt? I always have been told not to put salt before BBQing/grilling/whatever hot. The reason is: Will get too much, mmmhh juice? liquid? something like that, out of the meat, making it too dry.. Please note: Far to be as qualified in those things as many of this NG's members, trying to learn :-) Cheers Daniel |
"Edwin Pawlowski" > wrote in message om... > > > wrote in message > ... > > What are your best cooking / grilling tips for producing the perfect > > barbecued steak, in your opinion ? > > > > > Season the steak with salt, pepper, garlic. Let it sit out and get up to > room temperature. Heat the grill as hot as it will go. Put the steak on > the grill. Three minutes, flip it, another three minutes take it off. Let > it rest for ten minutes.. > > Never eat a cheap steak. > > While your here, most of us refer to high heat cooking as grilling. Barbecue > is making slow cooked meats like brisket or pork shoulders. > -- > Ed > http://pages.cthome.net/edhome/ You would put salt? I always have been told not to put salt before BBQing/grilling/whatever hot. The reason is: Will get too much, mmmhh juice? liquid? something like that, out of the meat, making it too dry.. Please note: Far to be as qualified in those things as many of this NG's members, trying to learn :-) Cheers Daniel |
<snip> > > > What are your best cooking / grilling tips for producing the perfect > > > barbecued steak, in your opinion ? > > > > > > > > > Season the steak with salt, pepper, garlic. Let it sit out and get up to > > room temperature. Heat the grill as hot as it will go. Put the steak on > > the grill. Three minutes, flip it, another three minutes take it off. Let > > it rest for ten minutes.. > > > > Never eat a cheap steak. > > <snip> > > You would put salt? > I always have been told not to put salt before BBQing/grilling/whatever hot. > The reason is: Will get too much, mmmhh juice? liquid? something like that, > out of the meat, making it too dry.. > > Please note: Far to be as qualified in those things as many of this NG's > members, trying to learn :-) > Cheers > Daniel I use salt. The ammount of moisture lost through the relatively short time the salt is in contact with the meat, is at most, insignificant. I say go ahead and season it and brighten the flavor. mOOF Pierre |
<snip> > > > What are your best cooking / grilling tips for producing the perfect > > > barbecued steak, in your opinion ? > > > > > > > > > Season the steak with salt, pepper, garlic. Let it sit out and get up to > > room temperature. Heat the grill as hot as it will go. Put the steak on > > the grill. Three minutes, flip it, another three minutes take it off. Let > > it rest for ten minutes.. > > > > Never eat a cheap steak. > > <snip> > > You would put salt? > I always have been told not to put salt before BBQing/grilling/whatever hot. > The reason is: Will get too much, mmmhh juice? liquid? something like that, > out of the meat, making it too dry.. > > Please note: Far to be as qualified in those things as many of this NG's > members, trying to learn :-) > Cheers > Daniel I use salt. The ammount of moisture lost through the relatively short time the salt is in contact with the meat, is at most, insignificant. I say go ahead and season it and brighten the flavor. mOOF Pierre |
wrote:
> What are your best cooking / grilling tips for producing > the perfect barbecued steak, in your opinion ? Personally, I wouldn't barbecue a steak. It would dry it out and make it like shoe leather. See here for the definition of barbecue: http://www.eaglequest.com/~bbq/faq2/3.html When I *grill* a steak, I get the grill temperature up to about 700 to 800° F, place the steak on the grill for about a minute, lift, rotate about 15 degrees (got to have those great char marks), then after another minute or minute and a half, I flip the steak and let it cook for about another 2 to 3 minutes. Then I remove the steak from the grill, shut down the damper and the draft door (to kill part of the fire and reduce the temperature) then place the steak back on the grill and let it rest for about 10 to 15 minutes (dwell time). All of this assumes that the steak is at least 1.5 to 2" thick. This will *not* work for those stupidmarket steaks that are less than 1" thick. BOB |
wrote:
> What are your best cooking / grilling tips for producing > the perfect barbecued steak, in your opinion ? Personally, I wouldn't barbecue a steak. It would dry it out and make it like shoe leather. See here for the definition of barbecue: http://www.eaglequest.com/~bbq/faq2/3.html When I *grill* a steak, I get the grill temperature up to about 700 to 800° F, place the steak on the grill for about a minute, lift, rotate about 15 degrees (got to have those great char marks), then after another minute or minute and a half, I flip the steak and let it cook for about another 2 to 3 minutes. Then I remove the steak from the grill, shut down the damper and the draft door (to kill part of the fire and reduce the temperature) then place the steak back on the grill and let it rest for about 10 to 15 minutes (dwell time). All of this assumes that the steak is at least 1.5 to 2" thick. This will *not* work for those stupidmarket steaks that are less than 1" thick. BOB |
Daniel wrote:
> > wrote in message > oups.com... >> What are your best cooking / grilling tips for producing >> the perfect barbecued steak, in your opinion ? > > See: > http://www.eaglequest.com/~bbq/faq2/10-5.html#10.2.4 > > Nick, do I start to understand how this NG is working? > Cheers > Daniel I ain't Nick (and I thank God every day!), but you did pretty good. You beat everyone else to the punch, but you fergot to tell him to *not* barbecue the steaks because low-and-slow barbecuing will dry them out. ;-) BOB |
" BOB" > wrote in message ... > Daniel wrote: > > > wrote in message > > oups.com... > >> What are your best cooking / grilling tips for producing > >> the perfect barbecued steak, in your opinion ? > > > > See: > > http://www.eaglequest.com/~bbq/faq2/10-5.html#10.2.4 > > > > Nick, do I start to understand how this NG is working? > > Cheers > > Daniel > > I ain't Nick (and I thank God every day!), but you did pretty good. You > beat everyone else to the punch, but you fergot to tell him to *not* > barbecue the steaks because low-and-slow barbecuing will dry them out. > ;-) > > BOB Oooops! sorry! GRILL your steaks, don't attempt to BBQ them. And should you wish to still BBQ them, do it the French BBQ way (See my other post on that) which, BTW, is what is called Grilling here around.... Sheers Daniel |
" BOB" > wrote in message ... > Daniel wrote: > > > wrote in message > > oups.com... > >> What are your best cooking / grilling tips for producing > >> the perfect barbecued steak, in your opinion ? > > > > See: > > http://www.eaglequest.com/~bbq/faq2/10-5.html#10.2.4 > > > > Nick, do I start to understand how this NG is working? > > Cheers > > Daniel > > I ain't Nick (and I thank God every day!), but you did pretty good. You > beat everyone else to the punch, but you fergot to tell him to *not* > barbecue the steaks because low-and-slow barbecuing will dry them out. > ;-) > > BOB Oooops! sorry! GRILL your steaks, don't attempt to BBQ them. And should you wish to still BBQ them, do it the French BBQ way (See my other post on that) which, BTW, is what is called Grilling here around.... Sheers Daniel |
"Daniel" > wrote in message > You would put salt? > I always have been told not to put salt before BBQing/grilling/whatever > hot. > The reason is: Will get too much, mmmhh juice? liquid? something like > that, > out of the meat, making it too dry.. Yes, salt. Not much because we just don't use a lot, but as for the drying out . . . . . . There is some truth to what you are told. If you salt meat it will be cured over time and dried. It takes days, not minutes, to reach that station. If we are using steaks from the freezer, we take them out about noon and just let then stay on the counter to defrost and reach room temperature. No, you won't die from that either. If they are not frozen, I leave them out of the fridge about an hour. |
"Daniel" > wrote in message > You would put salt? > I always have been told not to put salt before BBQing/grilling/whatever > hot. > The reason is: Will get too much, mmmhh juice? liquid? something like > that, > out of the meat, making it too dry.. Yes, salt. Not much because we just don't use a lot, but as for the drying out . . . . . . There is some truth to what you are told. If you salt meat it will be cured over time and dried. It takes days, not minutes, to reach that station. If we are using steaks from the freezer, we take them out about noon and just let then stay on the counter to defrost and reach room temperature. No, you won't die from that either. If they are not frozen, I leave them out of the fridge about an hour. |
>
> You would put salt? > I always have been told not to put salt before BBQing/grilling/whatever hot. > The reason is: Will get too much, mmmhh juice? liquid? something like that, > out of the meat, making it too dry.. > > > Season the steak just before putting it on the fire. BTW, Tony Bourdain in the _Les Halles Cookbook_ has a nice discussion of French vs American butchery technique. In short, French cooks have recipes and techniques that get the very best out of the particular characteristics of each muscle. Thus each French cut of meat typically includes just one muscle or similar ones. American butchers tend to include multiple muscles in the same cut. -- ================================================== ============= Regards Louis Cohen "Yes, yes, I will desalinate you, you grande morue!" Émile Zola, Assommoir 1877 |
On Sun, 16 Jan 2005 20:49:40 +0700, "Daniel" >
wrote: >> Season the steak with salt, pepper, garlic. Let it sit out and get up to >> room temperature. Heat the grill as hot as it will go. Put the steak on >> the grill. Three minutes, flip it, another three minutes take it off. Let >> it rest for ten minutes.. > >You would put salt? >I always have been told not to put salt before BBQing/grilling/whatever hot. >The reason is: Will get too much, mmmhh juice? liquid? something like that, >out of the meat, making it too dry.. Bonjour, Daniel. IMHO the right way (thatis, MY way <grin>) is to RUB in coarse salt (like Kosher or Sea salt) before grilling. The rubbing scars the surface to allow a bit of juice to seep out. The reasoning (echoed by Alton Brown and a couple of other TV chefs) is that it does, indeed, draw juices to the surface. When grilled rapidly, at high heat however, these juices caramelize and create a crust that is very flavourful (excuse me for not spelling that "flavorful" -- I'm Canadian). The crust also seals in the rest of the juices. I then add the other seasoning after grilling or towards the end. That would be fresh group black pepper and maybe a touch of garlic -- I keep the seasoning light because I want to taste the steak in all its glory. I do a 1.5 cm (about 3/4 inch) thick steak (about the average supermarket thickness) as follows: Heat on high. Lid closed except when turning or flipping using tongs. Sear for 1.5 minutes, then rotate 45 degrees, 1.5 minutes more, then flip over, Sear the other side 1.5 minutes, then rotate 45 degrees, 2 minutes more, then remove. Let rest for several minutes and it will be medium rare. For medium well I'd do 2, 2, 2, and 3. |
On Sun, 16 Jan 2005 20:49:40 +0700, "Daniel" >
wrote: >> Season the steak with salt, pepper, garlic. Let it sit out and get up to >> room temperature. Heat the grill as hot as it will go. Put the steak on >> the grill. Three minutes, flip it, another three minutes take it off. Let >> it rest for ten minutes.. > >You would put salt? >I always have been told not to put salt before BBQing/grilling/whatever hot. >The reason is: Will get too much, mmmhh juice? liquid? something like that, >out of the meat, making it too dry.. Bonjour, Daniel. IMHO the right way (thatis, MY way <grin>) is to RUB in coarse salt (like Kosher or Sea salt) before grilling. The rubbing scars the surface to allow a bit of juice to seep out. The reasoning (echoed by Alton Brown and a couple of other TV chefs) is that it does, indeed, draw juices to the surface. When grilled rapidly, at high heat however, these juices caramelize and create a crust that is very flavourful (excuse me for not spelling that "flavorful" -- I'm Canadian). The crust also seals in the rest of the juices. I then add the other seasoning after grilling or towards the end. That would be fresh group black pepper and maybe a touch of garlic -- I keep the seasoning light because I want to taste the steak in all its glory. I do a 1.5 cm (about 3/4 inch) thick steak (about the average supermarket thickness) as follows: Heat on high. Lid closed except when turning or flipping using tongs. Sear for 1.5 minutes, then rotate 45 degrees, 1.5 minutes more, then flip over, Sear the other side 1.5 minutes, then rotate 45 degrees, 2 minutes more, then remove. Let rest for several minutes and it will be medium rare. For medium well I'd do 2, 2, 2, and 3. |
" BOB" > wrote:
> Daniel wrote: > > > wrote in message > >> What are your best cooking / grilling tips for producing > >> the perfect barbecued steak, in your opinion ? > > > > See: > > http://www.eaglequest.com/~bbq/faq2/10-5.html#10.2.4 > > > > Nick, do I start to understand how this NG is working? > > I ain't Nick (and I thank God every day!), but you did pretty good. You > beat everyone else to the punch, but you fergot to tell him to *not* > barbecue the steaks because low-and-slow barbecuing will dry them out. > ;-) > You think you're glad you're not me? LMFAO I'm even gladder ! ! ! -- Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/ For info on a free (you pay only postage) herbal AIDS remedy, write to: PO Box 9, Wichian Buri, Petchabun, 67130 Thailand. Enclose a self-addressed (including country) envelope and $1 or equivalent for return postage. |
wrote:
> What are your best cooking / grilling tips for producing the perfect > barbecued steak, in your opinion ? > There is no such thing as Bar B Q'd steak!, steak is "grilled" over high heat for a short time. Apply your favorite seasoning, simple salt and pepper are great, some like the Montreal Steak seasoning. -- Mike Willsey http://groups.msn.com/ThePracticalBa...ewwelcome.msnw Oxfam GB is a development, relief, and campaigning organization that works with others to find lasting solutions to poverty and suffering around the world. http://www.oxfam.org.uk/about_us/index.htm Throughout the world, Operation Smile volunteers repair childhood facial deformities while building public and private partnerships that advocate for sustainable healthcare systems for children and families. Together, we create smiles, change lives, heal humanity. http://www.operationsmile.org/ |
Piedmont wrote: > wrote: > > > What are your best cooking / grilling tips for producing the perfect > > barbecued steak, in your opinion ? > > > There is no such thing as Bar B Q'd steak!, steak is "grilled" over high > heat for a short time. Apply your favorite seasoning, simple salt and > pepper are great, some like the Montreal Steak seasoning. > > <snip> Don't you be sayin' there's no such thing as bbq'd steak. 21 years ago, right after getting married, neither one of us had any money, so we were forced to buy lousy (read "cheap") cuts of meat, like 3/4" thick bone-in chuck steaks. All it needed, for a lovely meal was to be set off to the side away from the coals, and smother it in mesquite smoke for about 45 minutes. It was very tender. Pass the garlic salt. Yes, bbq'd steak. Pierre |
On 17-Jan-2005, "Pierre" > wrote: > Piedmont wrote: > > wrote: > > > > > What are your best cooking / grilling tips for producing the > perfect > > > barbecued steak, in your opinion ? > > > > > There is no such thing as Bar B Q'd steak!, steak is "grilled" over > high > > heat for a short time. Apply your favorite seasoning, simple salt and > > > pepper are great, some like the Montreal Steak seasoning. > > > > > <snip> > > Don't you be sayin' there's no such thing as bbq'd steak. 21 years > ago, right after getting married, neither one of us had any money, so > we were forced to buy lousy (read "cheap") cuts of meat, like 3/4" > thick bone-in chuck steaks. All it needed, for a lovely meal was to be > set off to the side away from the coals, and smother it in mesquite > smoke for about 45 minutes. It was very tender. Pass the garlic salt. > Yes, bbq'd steak. > > Pierre I remember those days albeit predating yours by about 20 years. The cheapest cut of beef we could get was rib steaks. They were $0.49/lb at the time in San Antonio. Of course shanks and organ meat were much cheaper. We cooked over mesquite deadwood that we gathered within 100 feet of the BBQ pit. That was in 1959. For those of you who are familiar with San Antonio we lived on the East side of Somerset road at Leon Creek, a skip and a jump north of Loop 410. -- Brick(DL5BF, WA7ERO, HS4ADI) |
On 17-Jan-2005, "Pierre" > wrote: > Piedmont wrote: > > wrote: > > > > > What are your best cooking / grilling tips for producing the > perfect > > > barbecued steak, in your opinion ? > > > > > There is no such thing as Bar B Q'd steak!, steak is "grilled" over > high > > heat for a short time. Apply your favorite seasoning, simple salt and > > > pepper are great, some like the Montreal Steak seasoning. > > > > > <snip> > > Don't you be sayin' there's no such thing as bbq'd steak. 21 years > ago, right after getting married, neither one of us had any money, so > we were forced to buy lousy (read "cheap") cuts of meat, like 3/4" > thick bone-in chuck steaks. All it needed, for a lovely meal was to be > set off to the side away from the coals, and smother it in mesquite > smoke for about 45 minutes. It was very tender. Pass the garlic salt. > Yes, bbq'd steak. > > Pierre I remember those days albeit predating yours by about 20 years. The cheapest cut of beef we could get was rib steaks. They were $0.49/lb at the time in San Antonio. Of course shanks and organ meat were much cheaper. We cooked over mesquite deadwood that we gathered within 100 feet of the BBQ pit. That was in 1959. For those of you who are familiar with San Antonio we lived on the East side of Somerset road at Leon Creek, a skip and a jump north of Loop 410. -- Brick(DL5BF, WA7ERO, HS4ADI) |
Brick wrote in alt.food.barbecue
> I remember those days albeit predating yours by about 20 > years. The cheapest cut of beef we could get was rib > steaks. They were $0.49/lb at the time in San Antonio. Of > course shanks and organ meat were much cheaper. We cooked > over mesquite deadwood that we gathered within 100 feet of > the BBQ pit. That was in 1959. For those of you who are > familiar with San Antonio we lived on the East side of > Somerset road at Leon Creek, a skip and a jump north of > Loop 410. > I know where that is Brick. Although I lived here from '59-'67 when I was 1 to 8 and I returned in '76 and been here since. Used to fish in Leon Creek long ago before it got full of crap and nasty stuff floating on top of the water. Caught some nice catfish outa there at one time. -- BigDog, To E-mail me, you know what to do. |
OSIRIS wrote:
> Bonjour, Daniel. IMHO the right way (thatis, MY way <grin>) is to > RUB in coarse salt (like Kosher or Sea salt) before grilling. The > rubbing scars the surface to allow a bit of juice to seep out. The > reasoning (echoed by Alton Brown and a couple of other TV chefs) is > that it does, indeed, draw juices to the surface. When grilled > rapidly, at high heat however, these juices caramelize and create a > crust that is very flavourful (excuse me for not spelling that > "flavorful" -- I'm Canadian). Yer making me slobber for a great steak, kiddo. :-) -- Dave Dave's Pit-Smoked Bar-B-Que http://davebbq.com/ |
"Dave Bugg" > wrote in message ... > OSIRIS wrote: > > > Bonjour, Daniel. ===================== Hi Osiris, Canadian or Egyptian? :-) ========================== IMHO the right way (thatis, MY way <grin>) is to > > RUB in coarse salt (like Kosher or Sea salt) before grilling. The > > rubbing scars the surface to allow a bit of juice to seep out. The > > reasoning (echoed by Alton Brown and a couple of other TV chefs) is > > that it does, indeed, draw juices to the surface. When grilled > > rapidly, at high heat however, these juices caramelize and create a > > crust that is very flavourful ===================== Mmmhhh. interesting, let me try that. ======================= (excuse me for not spelling that "flavorful" -- I'm Canadian). ===================== No, don't apologise (S no Z). You are writing proper English, that's all. Flavour, colour, stabilisation, metre, centre, labour, etc... English. The real one. The sole one. Now, let's all the US member of this NG to jump at the frog's throat. Just joking, it's week end ;-) Please don't flame me. Well, flame me but with US sense of humour, sh"", humor, welcome. Cheers Daniel > > Yer making me slobber for a great steak, kiddo. :-) > -- > Dave > Dave's Pit-Smoked Bar-B-Que > http://davebbq.com/ > > |
On Fri, 21 Jan 2005 21:06:52 +0700, "Daniel" >
wrote: > >"Dave Bugg" > wrote in message ... >> OSIRIS wrote: >> >> > Bonjour, Daniel. >===================== >Hi Osiris, >Canadian or Egyptian? :-) Canajun, eh? And ENGLISH speaking at that! (Alberta Based -- best beef in the world, despite BSE <grin>) >(excuse me for not spelling that "flavorful" -- I'm Canadian). >===================== >No, don't apologise (S no Z). >You are writing proper English, that's all. >Flavour, colour, stabilisation, metre, centre, labour, etc... >English. The real one. The sole one. > >Now, let's all the US member of this NG to jump at the frog's throat. >Just joking, it's week end ;-) >Please don't flame me. >Well, flame me but with US sense of humour, sh"", humor, welcome. >Cheers >Daniel I look forward to the flames. Too bad we couldn;t use the flames for 'Q or grilling, eh? |
personally, i enjoy steak marinated in beer, or gingerale.
for a few hours at least. i tend to take it off the grtill when it is 10 degrees below the cooked level. the temperature tends to coninue to rise for a while. resting the steak, fresh off the grill. put it onto a plate and stick it into a plastic bag for a good ten minutes so tender and juicy is a good start. as for the best sauce in the world still looking > wrote in message oups.com... > What are your best cooking / grilling tips for producing the perfect > barbecued steak, in your opinion ? > |
dug88 wrote:
> personally, i enjoy steak marinated in beer, or gingerale. > for a few hours at least. Please stop your top-posting. -- Dave Dave's Pit-Smoked Bar-B-Que http://davebbq.com/ |
bbq steaks should be an inch and a half thick MINIMUM
marinade is good but hold back on the bbq sauces. flipping the steak over and over again, is pretty much, just making a tough item. My BBQ is 50 thousand BTU. about half the size of my furnace for my home. so you need to experiment to find your right temperature. turn your steak after a few minutes to get the cross grill marks. then a few minutes later then flip it and do again. THEN basting with sauce is okay I prefer alcohol basting in the sauce. the flames seem to make nice results I hope that helps look forwardd to opinions of this " BOB" > wrote in message ... > wrote: >> What are your best cooking / grilling tips for producing >> the perfect barbecued steak, in your opinion ? > > Personally, I wouldn't barbecue a steak. It would dry it out and make it > like shoe leather. > See here for the definition of barbecue: > http://www.eaglequest.com/~bbq/faq2/3.html > > When I *grill* a steak, I get the grill temperature up to about 700 to > 800° F, place the steak on the grill for about a minute, lift, rotate > about 15 degrees (got to have those great char marks), then after another > minute or minute and a half, I flip the steak and let it cook for about > another 2 to 3 minutes. Then I remove the steak from the grill, shut down > the damper and the draft door (to kill part of the fire and reduce the > temperature) then place the steak back on the grill and let it rest for > about 10 to 15 minutes (dwell time). > > All of this assumes that the steak is at least 1.5 to 2" thick. This will > *not* work for those stupidmarket steaks that are less than 1" thick. > > BOB > |
i think his idea was apparent
unless you just wanted to get the bitch award using charcoal in your hibachi, is not legal here in edmonton. somethi9ng about flame on you highrise. but for propane. i happen to like to soak some oak in water for a day and then put them aside the main heat. they give a great taste. don't get too fired up about throwing gasoline on the coals to get things started. parrafin wax is a good starter for charcoal. less toxic also escpedially if you intend to eat it. "Bubbabob" > wrote in message .30... > wrote: > >> What are your best cooking / grilling tips for producing the perfect >> barbecued steak, in your opinion ? >> >> > > You don't barbecue steak. You grill it. Preferably over the hottest coals > possible. 700F is not too much. |
"dug88" > wrote .. snipped from the top and bottom- dug88, Please check one or more below. dug88 is: 1.A not very accomplished troll 2.KentH's sockpuppet 3.Semi-literate 4.Unable to grasp simple concepts of grilling and barbecue 5.Unable to grasp Usenet protocol 6.All of the above I suggest you stop posting and spend some time reading and learning before you are dismissed as unworthy. Jack Curry -just sayin'- |
"dug88" > wrote in message news:O2ZId.155070$8l.97496@pd7tw1no... > i think his idea was apparent > unless you just wanted to get the bitch award > using charcoal in your hibachi, is not legal here in edmonton. ========================================= DON'T TOP POST PLEASE YOU GET ME CONFUSED. Thanks in advance Cheers Daniel |
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