What are your best cooking tips for producing the perfect barbecued
steak, in your opinion ?

you cant barbeque steak, you can only grill it

true BBQ is pork , and is cooked all day

but well with that cleared up, if you intend to BBQ steak, do you mean you
will slow cook it, what kind of rub or seasoning do you want to use

when i cook steak on the BBQ Grill, i usually use a rub, let it sit in the
fridge fro about 3 hours before it gets cooked. i first cook over a high
flame to sear in the juices, on both sides, and to get theose nice grill
marks, then i move it to the top rack, and let it cook

it really varies on the cooking lenght thought for the cut of meat and
thickness

-S
"DB" > wrote in message
om...
> What are your best cooking tips for producing the perfect barbecued
> steak, in your opinion ?

On Wed, 28 Apr 2004 11:53:03 GMT, "S" > wrote:

>you cant barbeque steak, you can only grill it
>
>true BBQ is pork , and is cooked all day

Or beef (brisket, ribs) or chicken or sausage or...

On 4/28/2004 7:48 AM Ted shuffled out of his cave and grunted these
great (and sometimes not so great) words of knowledge:

I use Adolph's Meat marinade (not the Steak marinade) and marinade it
for 4 hours - overnight in a plastic ziplock bag (turn every couple of
hours). Grill for about 6 minutes per side on medium heat (1" - 1 1/4"
thick) on a gas grill for medium rare - medium. Everyone who has had
them this way loves them. One BIG benefit of this is, if you "over
cook" the steak, it still comes out moist, not a piece of shoe leather.
(One too many beers while grilling)

> What are your best cooking tips for producing the perfect barbecued
> steak, in your opinion ?

"DB" > wrote in message
om...
> What are your best cooking tips for producing the perfect barbecued
> steak, in your opinion ?

By BBQ I assume you mean grilled? It's quite simple - the main problem is
getting the fire temperature right and knowing when it's done.

1) Use high quality meat.
2) Use the right cut. My favorites are rib eye and NY strip.
3) Rub meat with S&P and let come to room temp before cooking. Pat dry with
paper towels.
4) Get a good hot charcoal fire going.
5) Preheat grate and rub with oil.
6) Put steak on - do not move for a while.
7) Flip with tongs, not a fork.
8) Let sit for a few minutes after removing from the grill.

I like to use a cut that is about 1.5 inches thick. I know thicker cuts are
prized by some, but I have never mastered the art of cooking them. If the
fire's hot enough to give me a nice crust, then the outside gets
over-charred before the steak is done (medium rare). I expect a more skilled
grill-man could avoid this problem.


--
Peter Aitken

Remove the crap from my email address before using.

> "Peter Aitken" wrote:
>
>I like to use a cut that is about 1.5 inches thick. I know thicker cuts are
>prized by some, but I have never mastered the art of cooking them. If the
>fire's hot enough to give me a nice crust, then the outside gets
>over-charred before the steak is done (medium rare). I expect a more skilled
>grill-man could avoid this problem.

No real skill involved... grill thick steaks the same as you would pan fry them
indoors... with high heat get a good crust both sides, then instead of placing
the pan in the oven finish your thick steak (which is essentially a roast) by
grilling over medium *indirect* heat with grill lid closed. With experience
one becomes accustomed to interpolating cooking time with accuracy, until then
check occasionally with an instant read thermometer. The only real trick is to
learn your grill. Of course Weber makes this easy, by including an accurate
thermometer and infinitely adjustable flame controls, and that the right side
if a Weber gas grill is always hotter than the left side.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

PENMART01 wrote:

> The only real trick is to learn your grill.


Yep... even with my roommate's el cheapo walmart special I can take an
otherwise nuclear-charred piece of steak and turn it into a wonderful
masterpiece... the trick is (as Sheldon said) *learning* your grill...
but for me (instead of indirect heat) it's 4 minutes on one side as hot
as the grill will go - followed by 4 minutes on the other side... then
it's a 10 minute rest... then 4 minutes into a 400 degree oven... I know
it sounds like a weird timing combination but it works... I swear to the
god the steak comes out perfect every time... maybe it's the order of
magnitude by four...

~john


--
"Black holes are where God divided by Zero." - Steven Wright

DB > wrote:
> What are your best cooking tips for producing the perfect barbecued
> steak, in your opinion ?

White hot coals, quality piece of steak, a few minutes per side
until the meat is firm to the touch. That's it for me.

You mean grilled. Start with a good steak. Or, if you have no so good a
steak, marinate it.

Take the steak out the 'fridge with enough time so that the whole piece of
meat comes to room temp.

Season with salt and pepper just before you place it on the grill.

Grill over high heat. Turn at least once.

When the meat is done to your taste, take it off the grill and let it rest a
couple of minutes, at least until you no longer see wisps of steam coming up
from the meat.

Enjoy with friends and a nice glass of wine.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"DB" > wrote in message
om...
> What are your best cooking tips for producing the perfect barbecued
> steak, in your opinion ?

"Louis Cohen" > wrote in message >...
> You mean grilled.

fwiw, the word 'barbequed' is synonymous with 'grilled' in some parts
of the country. You see, barbeque can mean 'outdoor grilling,' when
'grilling' can be indoors or outdoors (such as using the George
Forman's grill, or using a ceramic stovetop grill.)

Karen

> fwiw, the word 'barbequed' is synonymous with 'grilled' in some parts
> of the country. You see, barbeque can mean 'outdoor grilling,' when
> 'grilling' can be indoors or outdoors (such as using the George
> Forman's grill, or using a ceramic stovetop grill.)
>
> Karen

i agree karen, in lots of places the term barbeque is interpreted as
"cooking outdoors on the grill" but the technical culinary purist around
here will argue semantics with you all day long. some will even insult you
in the process

"A.C." > wrote in message >...
> i agree karen, in lots of places the term barbeque is interpreted as
> "cooking outdoors on the grill" but the technical culinary purist around
> here will argue semantics with you all day long. some will even insult you
> in the process

Goodness, what's next?

Soda or pop or coke?

Nauseous or nauseated?

"Here! Here!" or "Hear! Hear!"?

The meaning of authentic?....

Slowly we turn, step by step, forever sweet and crunchy, Karen

"Karen O'Mara" > wrote in message
om...
> "A.C." > wrote in message
>...
> > i agree karen, in lots of places the term barbeque is interpreted as
> > "cooking outdoors on the grill" but the technical culinary purist around
> > here will argue semantics with you all day long. some will even insult
you
> > in the process
>
>
> "Here! Here!" or "Hear! Hear!"?
>

This one does not belong in your list because there is no question that
"here here" is wrong.


--
Peter Aitken

Remove the crap from my email address before using.

In rec.food.cooking, Karen O'Mara > wrote:

> fwiw, the word 'barbequed' is synonymous with 'grilled' in some parts
> of the country.

But does that make the usage correct? Words have meanings, no matter how
many mangled usages exist in the backwater.

--
....I'm an air-conditioned gypsy...

- The Who

> wrote in message
...
> In rec.food.cooking, Karen O'Mara > wrote:
>
> > fwiw, the word 'barbequed' is synonymous with 'grilled' in some parts
> > of the country.
>
> But does that make the usage correct? Words have meanings, no matter how
> many mangled usages exist in the backwater.
>

Yes it does. The meaning of words derives ultimately from the way people use
them, not from a dictionary. Of course if a few people start using a word in
a new way it does not suddenly become "correct," but if a substantial part
of the population does then it is a different matter. I can't say where
exactly the line should be drawn, but when you have at least 100 million
people in this country using "barbequed" to mean "grilled" it certainly is
over the line. It doesn't mean that the older meaning is suddenly wrong, it
just means there are two correct meanings.


--
Peter Aitken

Remove the crap from my email address before using.

wrote in message >...
> But does that make the usage correct? Words have meanings, no matter how
> many mangled usages exist in the backwater.

Heavens, yes.

Take the word, "nauseous," for example.

A lot of people say, "I'm nauseous." This actually means, "I make you
sick." The correct term is, "I feel nauseated."

However, this is changing as more people are using the word,
"nauseous" incorrectly. Few people say, "I'm nauseous," meaning that
they make someone else sick, rather that they feel sick themselves.
Few people say, "I'm nauseated," even though this is the correct way
to relay the message that they're not feeling well.

The meaning of "nauseous" is gradually changing. The definition may be
changing in a dictionary near you.

If one grills a steak and says they're barbequeing a steak, it will
make perfect sense to those around them (as they are in the same
culture area). This newsgroup crosses cultures. I dare say, saying
someone's culture is backwater is quite ill-mannered, to say the
least.

Karen

"Karen O'Mara" > wrote in message
om...
> wrote in message
>...
> > But does that make the usage correct? Words have meanings, no matter
how
> > many mangled usages exist in the backwater.
>
> Heavens, yes.
>
> Take the word, "nauseous," for example.
>
> A lot of people say, "I'm nauseous." This actually means, "I make you
> sick." The correct term is, "I feel nauseated."
>
> However, this is changing as more people are using the word,
> "nauseous" incorrectly. Few people say, "I'm nauseous," meaning that
> they make someone else sick, rather that they feel sick themselves.
> Few people say, "I'm nauseated," even though this is the correct way
> to relay the message that they're not feeling well.
>

"Nauseous" has had the primary meaning of "feeling nauseated" for a long
time. The OED from 80 years ago lists this meaning as "obsolete" - in other
words this meaning had been in common use previously but was going out of
favor when the dictonary was published. This meaning has been back in favor
for quite a while - my 12 year old Websters lists it as the preferred
meaning of the word. The preferred word for "causing nausea" is
nauseate/nauseating.


--
Peter Aitken

Remove the crap from my email address before using.