Just a question that probably has been asked a bunch of times. What causes
the top side of a steak to turn gray and bubble when it'son the grill and
how do I prevent this from happening? It seems like pre-frozen meat does
this mostly. Also, after marrinating meat, are you suppose to pat it dry?
Thanks, Steve

"Steve and Brenda" > wrote in message

> Just a question that probably has been asked a bunch of times.

Nope, not this one.

>What causes
> the top side of a steak to turn gray and bubble when it'son the grill and
> how do I prevent this from happening? It seems like pre-frozen meat does
> this mostly.

I'd agree the freezing probably has a lot to do with it too.
It's been a long time since I've seen this, my memory is a cheap cut of
meat, thawed out and kind of wet looking cooked at probably too low a heat
with the lid down, maybe I'm remembering my mother doing it them under the
broiler. The gray is partly cooked/boiled meat and the bubbling is the
juices coming out from freezer burn(?).

What is your understanding of the best way to grill a steak by the way?

>Also, after marrinating meat, are you suppose to pat it dry?

Unless you like an excess of burned/scalded marinade flavor, which you get
some anyway, drying the meat beforehand isn't a bad idea. To be honest I've
sometimes put the meat on the fire straight out of whatever it's been
soaking in, though I don't marinate beef that often anymore. Depends I
guess.


D
--

"Duwop" > wrote in message
> I don't marinate beef that often anymore. Depends I
> guess.

Eeeewwwwww, I wouldn't marinate in Depends.

"Edwin Pawlowski" > wrote in message
>
> "Duwop" > wrote in message
> > I don't marinate beef that often anymore. Depends I
> > guess.
>
> Eeeewwwwww, I wouldn't marinate in Depends.


Give it a few more years, you might start!
Did I ever tell you about my dear departed father in law and how he'd re-use
t.p.? Only for #1 of course, god forbid you know, re-using for, oh never
mind.


--

Hello Steve,

> Just a question that probably has been asked a bunch of times. What
> causes
> the top side of a steak to turn gray and bubble when it'son the grill
> and
> how do I prevent this from happening? It seems like pre-frozen meat
> does
> this mostly. Also, after marrinating meat, are you suppose to pat it
> dry?

What are you trying to accomplish by marinating the meat? If it's mainly
to add flavor, IMO, there's no point in marination. Season it with dry ingredients.
If you want to add flavors that can only be accomplished with wet ingredients,
then make a sauce of it. It'll taste better that way.

Steve and Brenda wrote:
> Just a question that probably has been asked a bunch of times. What causes
> the top side of a steak to turn gray and bubble when it'son the grill and
> how do I prevent this from happening? It seems like pre-frozen meat does
> this mostly. Also, after marrinating meat, are you suppose to pat it dry?
> Thanks, Steve
>
>
Steve,

Turn it over, your only cooking one side and need to cook both sides!
(I'm just kidd'n!) (You are turning the meat, aren't you!?)

Now that I got that lame joke out of my system,

IMHO, frozen meat might be releasing more water due to cell structure
having been ruptured by ice crystals piercing the cell walls.

The marinaded meat will have extra moisture caused by the marinade, plus
I do believe a true marinade might rupture the cell walls too.

--
Regards,

Piedmont

The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"

Duwop wrote:
snip
> Did I ever tell you about my dear departed father in law and how he'd re-use
> t.p.? Only for #1 of course, god forbid you know, re-using for, oh never
> mind.
>
>
This I didn't need to read!

--
Regards,

Piedmont

The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"

"Mike "Piedmont"" > wrote in message
> Duwop wrote:
> snip
> > Did I ever tell you about my dear departed father in law and how he'd
re-use
> > t.p.? Only for #1 of course, god forbid you know, re-using for, oh never
> > mind.
> >
> >
> This I didn't need to read!
>

In his favor, he did secrete them away all over the house to dry before
their re-use. He was completely cheap, but not a complete idiot!

He was about 96 when that habit started, lived to be 100 years and 18 days.

--

"Steve and Brenda" > wrote in message
news:F%ZSf.4206$TK2.622@trnddc07...
> Just a question that probably has been asked a bunch of times. What causes
> the top side of a steak to turn gray and bubble when it'son the grill and
> how do I prevent this from happening? It seems like pre-frozen meat does
> this mostly. Also, after marrinating meat, are you suppose to pat it dry?
> Thanks, Steve
I'm guessing you're grilling with the grill lid down over the coals or the
burner. This will cause the top of the steak to turn grey, and it will
overcook it by the time you turn it and get it seared. It will also dry the
steak out more than you would like. I always grill with the cover up. This
is difficult with almost all gas grills. You just don't get a decent
"charred" surface.
I always pat marinade away from the surface of the meat. As strange as this
may sound, I either spray PAM, or canola oil onto the surface of the meat.
That very miniscule fat coating results in a much better "char" and the
interior stays moist.
To the best grilling ever,
Kent

Kent wrote:

:: I'm guessing you're grilling with the grill lid down over the coals
or the
:: burner. This will cause the top of the steak to turn grey, and it
will
:: overcook it by the time you turn it and get it seared. It will also
dry the
:: steak out more than you would like. I always grill with the cover
up. This
:: is difficult with almost all gas grills. You just don't get a
decent
:: "charred" surface.
:: I always pat marinade away from the surface of the meat. As strange
as this
:: may sound, I either spray PAM, or canola oil onto the surface of
the meat.
:: That very miniscule fat coating results in a much better "char" and
the
:: interior stays moist.
:: To the best grilling ever,
:: Kent

Huh?

BOB


--
Raw Meat Should NOT Have An Ingredients List