How would you grill a 1-1/2" thick rib steak on your Weber Genesis gas
grill?

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

"Melba's Jammin'" > wrote in message
...
> How would you grill a 1-1/2" thick rib steak on your Weber Genesis gas
> grill?


He'd prefer a thick pecker of unknown length on his tongue.

But I just call 'em like I see 'em.

TFM®

"TheFatBOY" wrote
>
> He'd prefer a thick pecker of unknown length on his tongue.
>
Better to prefer pecker than a friggin' parasite leech who MURDERED his
wife.

On Sun, 19 Apr 2009 23:28:22 GMT, "brooklyn1"
> wrote:

>"TheFatBOY" wrote
>>
>> He'd prefer a thick pecker of unknown length on his tongue.
>>
>Better to prefer pecker than a ....... <snip>

So you admit it! ROFLMAO!

Carol

--
Change "invalid" to James Bond's agent number to reply.

"The Fat BOY MURDERED Kili":
>
> But I just call 'em like I see 'em.

"brooklyn1" > wrote in message
...
>
> "The Fat BOY MURDERED Kili":
>>
>> But I just call 'em like I see 'em.
>
>
The Fat BOY Starved Kili To Death.
>

Melba's Jammin' > wrote:

> How would you grill a 1-1/2" thick rib steak on your Weber Genesis gas
> grill?

Ahh, reverse psycology of sorts.

This may catch on - I like teh idea. Ask Sheldon his advice on
cooking, and then do the exact opposite. There may be a use for
Sheldon after all!

-sw

TFM® > wrote in news:49ebb036$0$30473
:

>
> He'd prefer a thick pecker of unknown length on his tongue.
>
> But I just call 'em like I see 'em.

This doesn't honor either you or Kili.

Everybody here knows this troll who lives under a bridge and eats his own
snot to survive.

Dude, don't stoop to his level. Honor both Kili and yourself by ignoring
this piece of human dreck.

"elaich" > wrote in message ...
> TFM® > wrote in news:49ebb036$0$30473
> :
>
>>
>> He'd prefer a thick pecker of unknown length on his tongue.
>>
>> But I just call 'em like I see 'em.
>
> This doesn't honor either you or Kili.
>
> Everybody here knows this troll who lives under a bridge and eats his own
> snot to survive.
>
> Dude, don't stoop to his level. Honor both Kili and yourself by ignoring
> this piece of human dreck.

Just remember that it was not Sheldon who declared that Christy's illness
was "self induced." It was Allan.

brooklyn1 wrote:
> "TheFatBOY" wrote
>> He'd prefer a thick pecker of unknown length on his tongue.
>>
> Better to prefer pecker

So you admit that you suck dicks.

> than a friggin' parasite leech who MURDERED his wife.

I'd like to see you fly down to Florida and say that to TFM's face. But
you too much of a pussy to do that.

In article >,
Sqwertz > wrote:

> Melba's Jammin' > wrote:
>
> > How would you grill a 1-1/2" thick rib steak on your Weber Genesis gas
> > grill?
>
> Ahh, reverse psycology of sorts.
>
> This may catch on - I like teh idea. Ask Sheldon his advice on
> cooking, and then do the exact opposite.
>
> -sw

Nah, it's just that I think he's got the same gas grill I have and I
figured I'd go right there. I screwed up the steak. Next time, by Alex!

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

"Melba's Jammin'" > wrote in message
...
> In article >,
> Sqwertz > wrote:
>
>> Melba's Jammin' > wrote:
>>
>> > How would you grill a 1-1/2" thick rib steak on your Weber Genesis gas
>> > grill?
>>
>> Ahh, reverse psycology of sorts.
>>
>> This may catch on - I like teh idea. Ask Sheldon his advice on
>> cooking, and then do the exact opposite.
>>
>> -sw
>
> Nah, it's just that I think he's got the same gas grill I have and I
> figured I'd go right there. I screwed up the steak. Next time, by Alex!
>
>
Had you truly figured to "go right there" you'd have figured to send
email... I figured you wanted to entertain the troops at my expense. As
anyone can plainly see I figured right.

In article >,
"brooklyn1" > wrote:

> Had you truly figured to "go right there" you'd have figured to send
> email... I figured you wanted to entertain the troops at my expense. As
> anyone can plainly see I figured right.

LOL! Ye gods and gartersnakes! If I wanted to ask you something off
topic, I'd have emailed you. I regret you took offense. There was
none intended.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

"Melba's Jammin'" > wrote in message
...
> In article >,
> "brooklyn1" > wrote:
>
>> Had you truly figured to "go right there" you'd have figured to send
>> email... I figured you wanted to entertain the troops at my expense. As
>> anyone can plainly see I figured right.
>
> LOL! Ye gods and gartersnakes! If I wanted to ask you something off
> topic, I'd have emailed you. I regret you took offense. There was
> none intended.
>
No offence taken, just didn't answer. When posting on topic to the entire
Newsgroup was no need to make it personal... you know very well what kinds
of douchebag vultures hang here.

On Mon, 20 Apr 2009 02:05:46 -0400, "cybercat" >
wrote:

>Just remember that it was not Sheldon who declared that Christy's illness
>was "self induced." It was Allan.
>
I wasn't there in the room when the Dr said it, but I've talked to her
in the chat channel on "private" and because of our private
conversations, I believe what Alan said.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 20 Apr 2009 07:49:44 -0500, Melba's Jammin'
> wrote:

>In article >,
> Sqwertz > wrote:
>
>> Melba's Jammin' > wrote:
>>
>> > How would you grill a 1-1/2" thick rib steak on your Weber Genesis gas
>> > grill?
>>
>> Ahh, reverse psycology of sorts.
>>
>> This may catch on - I like teh idea. Ask Sheldon his advice on
>> cooking, and then do the exact opposite.
>>
>> -sw
>
>Nah, it's just that I think he's got the same gas grill I have and I
>figured I'd go right there. I screwed up the steak. Next time, by Alex!

Gas (outdoor) grills suck big time. I'm hoping my soon to be gas
indoor grill is a lot better. For steak, I plan to crank it up as
high as it gets to char the outside. When it's charred on the
outside, the inside should be cooked to (my) perfection.

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
news
> On Mon, 20 Apr 2009 02:05:46 -0400, "cybercat" >
> wrote:
>
>>Just remember that it was not Sheldon who declared that Christy's illness
>>was "self induced." It was Allan.
>>
> I wasn't there in the room when the Dr said it, but I've talked to her
> in the chat channel on "private" and because of our private
> conversations, I believe what Alan said.

Just like your heart disease or cancer or whatever gets you will be
self-induced, right? All that cheese cake. Or whatever. Far too many drunks
don't get what Kili had for anyone to announce that her condition was "self
induced." If you mean to say that Kili drank, well, hell, so what? You're a
couple of sheets to the wind right now.

On Tue, 21 Apr 2009 02:05:21 -0400, "cybercat" >
wrote:
>
>"sf" > wrote in message
>news
>> On Mon, 20 Apr 2009 02:05:46 -0400, "cybercat" >
>> wrote:
>>
>>>Just remember that it was not Sheldon who declared that Christy's illness
>>>was "self induced." It was Allan.
>>>
>> I wasn't there in the room when the Dr said it, but I've talked to her
>> in the chat channel on "private" and because of our private
>> conversations, I believe what Alan said.
>
>Just like your heart disease or cancer or whatever gets you will be
>self-induced, right? All that cheese cake. Or whatever. Far too many drunks
>don't get what Kili had for anyone to announce that her condition was "self
>induced." If you mean to say that Kili drank, well, hell, so what? You're a
>couple of sheets to the wind right now.
>
I have not looked up the syndrome and won't... you haven't either. I
only know that Kili was a self proclaimed functional drunk or whatever
the term is for someone who drinks from the time they wake up until
they fall asleep. It's hard on the liver. If she'd given her liver a
rest, it would have recovered - but she had cancer too. I don't know
anything about the cancer and how it's related or not related to her
liver problem, if it is. It's rare enough that most Dr's. don't know
much about it either.

I'd like to hear about how you came to know so much about Kili and her
so called "cousin". Email is always possible.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

> Gas (outdoor) grills suck big time.

Why do you say that? What's wrong with them?


> I'm hoping my soon to be gas indoor grill is a lot better.

Why *would* it be? Just because it's indoors?


Bob

In article >,
"brooklyn1" > wrote:

> No offence taken, just didn't answer. When posting on topic to the entire
> Newsgroup was no need to make it personal

Thus spake Judith Martin. "-0)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

On Tue, 21 Apr 2009 06:22:09 -0700, "Bob Terwilliger"
> wrote:

>sf wrote:
>
>> Gas (outdoor) grills suck big time.
>
>Why do you say that? What's wrong with them?
>
I can't get used to outdoor gas grills. Maybe I'd feel better if it
was actually hooked up to the gas main, but those tanks freak me out
on several levels. Coal is my comfort level and preferred medium. My
ideal kitchen would include a fireplace and a grill that used coals
from the wood I burned in the fireplace, but that will not happen in
my lifetime.
>
>> I'm hoping my soon to be gas indoor grill is a lot better.
>
>Why *would* it be? Just because it's indoors?
>
No other indoor option. Hopefully the flame is a bit more aggressive
too. Oh, I saw the smaller version of my stovetop on HGTV this
weekend, it's a TV star. LOL

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 20 Apr 2009 18:31:52 GMT, brooklyn1 wrote:

> "Melba's Jammin'" > wrote in message
> ...
>> In article >,
>> "brooklyn1" > wrote:
>>
>>> Had you truly figured to "go right there" you'd have figured to send
>>> email... I figured you wanted to entertain the troops at my expense. As
>>> anyone can plainly see I figured right.
>>
>> LOL! Ye gods and gartersnakes! If I wanted to ask you something off
>> topic, I'd have emailed you. I regret you took offense. There was
>> none intended.
>>
> No offence taken, just didn't answer. When posting on topic to the entire
> Newsgroup was no need to make it personal... you know very well what kinds
> of douchebag vultures hang here.

<derisive snort>

blake

In article >,
Melba's Jammin' > wrote:

> Nah, it's just that I think he's got the same gas grill I have and I
> figured I'd go right there. I screwed up the steak. Next time, by Alex!

Cindy and I have a Weber Genesis Silver gas grill, and we get pretty
good results with steaks. We prefer T-bones or NY strips, usually a bit
thinner than 1.5", but here's our routine.

Turn on grill full blast for a few minutes before putting the steaks on.
You want max hot. While the grill is creeping toward blast furnace
temps, work on the steaks. We usually don't go in for fancy marinades
or rubs (that ritual is reserved for other things). Steaks should be
already at room temp, not right out of the fridge. Dry them with paper
towels, sprinkle both sides with kosher salt and fresh ground pepper.

Sashay out to the grill with steaks, tongs, a folded up paper towel, and
some peanut oil. Hold folded paper towel with tongs, drizzle on some
oil, and wipe the grill grate.

Toss steaks on the grate, close cover. Still at max hot. After about 2
or 3 minutes, rotate the steaks about 90 degrees, but don't flip them
over yet. This rotation bit is mostly cosmetic, to get nice
cross-hatched grill marks. But it also spreads the heat around a bit.
After another couple of minutes flip the steaks. A couple of more
minutes, rotate again.

With the steaks that we usually buy, they are usually done by now. We
test by feel, or with a Thermopen instant read thermometer, yanking them
at 125 degrees (for medium rare). For 1.5" cuts, they might not be done
yet - depends on your grill. Use a two stage method. Turn off the rear
burners now, move steaks off direct heat, adjust heat for medium. A
couple of more minutes and you should be in beef nirvana.

Warning: if you like this blast furnace method, you need to start with a
clean grill. If there's grease on the internal surfaces, it WILL flame
up.

We serve steaks with home made chimichurri. The basic chimichurri
recipe in Steven Raichlen's Barbeque Bible is very good.

--
Julian Vrieslander

blake murphy > wrote:

> On Mon, 20 Apr 2009 18:31:52 GMT, brooklyn1 wrote:
>
> you know very well what kinds
>
>> of douchebag vultures hang here.
>
> <derisive snort>

All this projection calls for popcorn and a movie.

-sw

"Julian Vrieslander" > wrote in
message
...
> In article >,
> Melba's Jammin' > wrote:
>
>> Nah, it's just that I think he's got the same gas grill I have and I
>> figured I'd go right there. I screwed up the steak. Next time, by Alex!
>
> Cindy and I have a Weber Genesis Silver gas grill, and we get pretty
> good results with steaks. We prefer T-bones or NY strips, usually a bit
> thinner than 1.5", but here's our routine.
>
> Turn on grill full blast for a few minutes before putting the steaks on.
> You want max hot. While the grill is creeping toward blast furnace
> temps, work on the steaks. We usually don't go in for fancy marinades
> or rubs (that ritual is reserved for other things). Steaks should be
> already at room temp, not right out of the fridge. Dry them with paper
> towels, sprinkle both sides with kosher salt and fresh ground pepper.
>
> Sashay out to the grill with steaks, tongs, a folded up paper towel, and
> some peanut oil. Hold folded paper towel with tongs, drizzle on some
> oil, and wipe the grill grate.
>
> Toss steaks on the grate, close cover. Still at max hot. After about 2
> or 3 minutes, rotate the steaks about 90 degrees, but don't flip them
> over yet. This rotation bit is mostly cosmetic, to get nice
> cross-hatched grill marks. But it also spreads the heat around a bit.
> After another couple of minutes flip the steaks. A couple of more
> minutes, rotate again.
>
> With the steaks that we usually buy, they are usually done by now. We
> test by feel, or with a Thermopen instant read thermometer, yanking them
> at 125 degrees (for medium rare). For 1.5" cuts, they might not be done
> yet - depends on your grill. Use a two stage method. Turn off the rear
> burners now, move steaks off direct heat, adjust heat for medium. A
> couple of more minutes and you should be in beef nirvana.
>
>
That's what I do, I like the two stage method... porterhouse is my steak of
choice... just s n' p... garlic on tender steak is TIAD. The only other
absolute necessity is before you start is to have the pitcher of 2nis ready.

Julian Vrieslander wrote:

> We serve steaks with home made chimichurri. The basic chimichurri
> recipe in Steven Raichlen's Barbeque Bible is very good.
>
I've got the same grill as you. It has been a great buy.
Would you please share your chimichurri recipe?

In article

s.net>,
Julian Vrieslander > wrote:

> In article >,
> Melba's Jammin' > wrote:
>
> > Nah, it's just that I think he's got the same gas grill I have and I
> > figured I'd go right there. I screwed up the steak. Next time, by Alex!
>
> Cindy and I have a Weber Genesis Silver gas grill, and we get pretty
> good results with steaks. We prefer T-bones or NY strips, usually a bit
> thinner than 1.5", but here's our routine.

I don't like 1.5# either but I didn't have a choice.
>
> Turn on grill full blast for a few minutes before putting the steaks on.

Did that.

> You want max hot. While the grill is creeping toward blast furnace
> temps, work on the steaks. We usually don't go in for fancy marinades
> or rubs (that ritual is reserved for other things). Steaks should be
> already at room temp, not right out of the fridge.

Did that.

> Dry them with paper
> towels, sprinkle both sides with kosher salt and fresh ground pepper.

Just used pepper.
>
> Sashay out to the grill with steaks, tongs, a folded up paper towel, and
> some peanut oil. Hold folded paper towel with tongs, drizzle on some
> oil, and wipe the grill grate.

Way ahead of you.


> Toss steaks on the grate, close cover. Still at max hot. After about 2
> or 3 minutes, rotate the steaks about 90 degrees, but don't flip them
> over yet. This rotation bit is mostly cosmetic, to get nice
> cross-hatched grill marks. But it also spreads the heat around a bit.
> After another couple of minutes flip the steaks. A couple of more
> minutes, rotate again.

I was at 135 deg. I'll go by feel next time. I overcooked the sucker,
plain and simple. Paid too much attention to Goomba's experience,
though hers may have been over charcoal ‹ I don't remember.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

Melba's Jammin' wrote:

> I was at 135 deg. I'll go by feel next time. I overcooked the sucker,
> plain and simple. Paid too much attention to Goomba's experience,
> though hers may have been over charcoal ‹ I don't remember.

Oh damn.
We use gas. I wonder if my husband does something I'm not aware of?
Perhaps placement over direct or indirect heat or something? These
steaks we had over Masters week were thicker than we normally do. I know
he only turns them once.
Goomba (feeling guilty if I led you down the wrong path to steak heaven)

On Tue, 21 Apr 2009 16:48:11 -0700, Julian Vrieslander
> wrote:

>We serve steaks with home made chimichurri. The basic chimichurri
>recipe in Steven Raichlen's Barbeque Bible is very good.

I looked and found the recipe on the internet...

Chimichurri
BBQ U Season 2, What’s Your Beef? Episode

Argentina is home of a pesto-like pugilist called chimichurri. The
sauce owes its freshness and bright green color to flat leaf parsley
and its pungency to tongue pounding doses of garlic. (Talk about
ingenuity: Parsley is nature’s mouthwash, so it helps counteract the
breath-wilting fumes of the garlic.) Those are the basic ingredients,
but there are as many variations as there are Argentinian grill
jockeys. Some even enliven their chimichurri with grated carrot or red
bell pepper; others kick up the heat with hot pepper flakes or fresh
chilies.

Makes 2 cups

1 large bunch of fresh flat leaf parsley, washed, stemmed, and dried
8 cloves of garlic, peeled
3 tablespoons minced onion
5 tablespoons distilled white vinegar or more to taste
5 tablespoons water
1 teaspoon coarse salt (kosher or sea)
1/2 teaspoon dried oregano
1/2 to 1 teaspoon hot pepper flakes to taste
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil

Finely chop the parsley and garlic in a food processor. Add the onion,
vinegar, water, salt, oregano, pepper flakes, and black pepper and
process in brief bursts until the salt crystals are dissolved. Add the
oil in a thin stream. Do not over process; the chimichurri should be
fairly coarse. Correct the seasoning, adding salt or vinegar to taste.
spacer

http://www.barbecuebible.com/feature...himichurri.php

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
Goomba > wrote:

> Melba's Jammin' wrote:
>
> > I was at 135 deg. I'll go by feel next time. I overcooked the sucker,
> > plain and simple. Paid too much attention to Goomba's experience,
> > though hers may have been over charcoal Ð I don't remember.
>
> Oh damn.
> We use gas. I wonder if my husband does something I'm not aware of?
> Perhaps placement over direct or indirect heat or something? These
> steaks we had over Masters week were thicker than we normally do. I know
> he only turns them once.
> Goomba (feeling guilty if I led you down the wrong path to steak heaven)

If you are truly repentant you will send me the $8 the steak cost.
I won't hold my breath until you do, though. <g>
I have five more I can experiment <cough> with.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

Melba's Jammin' wrote:
> In article >,
> Goomba > wrote:
>
>> Melba's Jammin' wrote:
>>
>>> I was at 135 deg. I'll go by feel next time. I overcooked the sucker,
>>> plain and simple. Paid too much attention to Goomba's experience,
>>> though hers may have been over charcoal Ð I don't remember.
>> Oh damn.
>> We use gas. I wonder if my husband does something I'm not aware of?
>> Perhaps placement over direct or indirect heat or something? These
>> steaks we had over Masters week were thicker than we normally do. I know
>> he only turns them once.
>> Goomba (feeling guilty if I led you down the wrong path to steak heaven)
>
> If you are truly repentant you will send me the $8 the steak cost.
> I won't hold my breath until you do, though. <g>
> I have five more I can experiment <cough> with.

I have a gas grill and often grill steaks on it. I start them on high
flame, all three burners going, sear on one side for two to three
minutes, rotate 90 degrees, and sear again. Gives you those nice XXX
marks on the meat. Flip the steak over and repeat. You have to watch
them closely to keep from overcooking doing this. DW likes her meat
completely done, I can get her to eat a medium steak, ie. just pink
inside. So I try to do them that way and usually succeed. It's a matter
of timing and experience IMHO.

Another beautiful sun shine day in SW LA. This morning I really lucked
out. Went out before daylight to get the newspaper and there in the
eastern sky was Venus occluding the moon, a new moon at that. What a
beautiful sight on a clear morning.

Melba's Jammin' wrote:

> If you are truly repentant you will send me the $8 the steak cost.
> I won't hold my breath until you do, though. <g>
> I have five more I can experiment <cough> with.

Well.. I'm not sure I'm *THAT* repentant being the selfish, naughty
person I am, but I do offer up this reference for next time...

http://www.weber.com/Recipes/Tips/Detail.aspx?tid=10

On Tue, 21 Apr 2009 08:28:35 -0500, Melba's Jammin' wrote:

> In article >,
> "brooklyn1" > wrote:
>
>> No offence taken, just didn't answer. When posting on topic to the entire
>> Newsgroup was no need to make it personal
>
> Thus spake Judith Martin. "-0)

i hear miss manners is mean when she gets drunk too.

the difference is that it's not all day, every day.

your pal,
blake

On Tue, 21 Apr 2009 20:10:49 -0500, Sqwertz wrote:

> blake murphy > wrote:
>
>> On Mon, 20 Apr 2009 18:31:52 GMT, brooklyn1 wrote:
>>
>> you know very well what kinds
>>
>>> of douchebag vultures hang here.
>>
>> <derisive snort>
>
> All this projection calls for popcorn and a movie.
>
> -sw

the beauty part is that it's a matinee! you don't even have to wait until
the evening!

your pal,
blake

Sheldon wrote:

> That's what I do, I like the two stage method... porterhouse is my steak
> of choice... just s n' p... garlic on tender steak is TIAD. The only
> other absolute necessity is before you start is to have the pitcher of
> 2nis ready.

That way you don't *care* how the steak tastes.

Bob