Hot Off The Grill !

[Radagast]

I salute all of you that have posted to this thread. I've never eaten much lamb though, not high on the grocery list in my area. Perhaps I'll try some soon.

Let's try this.

What is your favorite cheese to melt on your hamburger?

Do you have a favorite table condiment?

What is your favorite way to eat potatoes?

What is your favorite part of the chicken?

What is your favorite fish to grill?

Beyond hamburger, what is your favorite cut of beef to grill?

Has anyone ever grilled wild game? Deer, Duck, or any other wild game?

Grilling vegetables, do you have a favorite?

Do you have a favorite side dish? Some like mellon and some like pasta or rice, what do you like?

[Radagast]

Oil prevents salt from doing its thing. Salt the meat at least 45 minutes before cooking to give it time to penetrate, draw out the juices and convert to brine, and then reabsorb. Otherwise you're just grilling a piece of slime.

Washing meat before cooking might be ok for red, but for chicken it will just generate a fine e coli mist in your kitchen.

I hope that none of you are believing any of this. Every steak grilling authority says to clean, dry, oil , then salt/pepper /season. 20 minutes is usually the normal grilling time.

As for chicken, not cleaning before cooking is the easiest way to court disaster. The next is undercooking your meats. Poultry needs to reach a minimum of 165* F to kill off potential bad food poisoning toxins.

hoosier, did you not learn to wash your hands (with soap) following every lavatory visit, or are you that nasty fellow people avoid in public.

[Zool]

I hope that none of you are believing any of this. Every steak grilling authority says to clean, dry, oil , then salt/pepper /season. 20 minutes is usually the normal grilling time.

As for chicken, not cleaning before cooking is the easiest way to court disaster. The next is undercooking your meats. Poultry needs to reach a minimum of 165* F to kill off potential bad food poisoning toxins.

hoosier, did you not learn to wash your hands (with soap) following every lavatory visit, or are you that nasty fellow people avoid in public.

I've always gone with the theory posted here https://www.seriouseats.com/2011/03/...ct-steaks.html

If I'm going to grill the steak in less than an hour, I season right before going on the grill. If I have time, I prefer to salt and rest for 2+ hours

[Upnorth]

I salute all of you that have posted to this thread. I've never eaten much lamb though, not high on the grocery list in my area. Perhaps I'll try some soon.

Let's try this.

What is your favorite cheese to melt on your hamburger?

Do you have a favorite table condiment?

What is your favorite way to eat potatoes?

What is your favorite part of the chicken?

What is your favorite fish to grill?

Beyond hamburger, what is your favorite cut of beef to grill?

Has anyone ever grilled wild game? Deer, Duck, or any other wild game?

Grilling vegetables, do you have a favorite?

Do you have a favorite side dish? Some like mellon and some like pasta or rice, what do you like?

in order
no favorite
don`t have a favorite either, but for store bought marinades, https://msita.com/product/mama-sitas-barbecue-marinade/
dude, still no favorite depends what Im eating
thigh,
salmon
flank
moose by a mile, better than anything in the world imo
corn on the cob
right now that bean thing i wrote about just above, but long standing in our house hold is basically a taco salad that you add a meat to if you want.

[Radagast]

in order
no favorite
don`t have a favorite either, but for store bought marinades, https://msita.com/product/mama-sitas-barbecue-marinade/
dude, still no favorite depends what Im eating
thigh,
salmon
flank
moose by a mile, better than anything in the world imo
corn on the cob
right now that bean thing i wrote about just above, but long standing in our house hold is basically a taco salad that you add a meat to if you want.

Living in Virginia as I do, I've never tried Moose or Alligator or Beaver or Bear, but I'd welcome the opportunity. I've seen Beefalo in a store before, but the timing was not right to buy some. I will be talking with my brother about grilling some Mahi-mahi this Sunday if he can.

I love Taco Salad. Chicken or Seasoned ground Beef suits me just fine. For me, sour cream is a must have ingredient along with all of the other salad fixings. Have you ever used grilled fish as the Taco Salad meat? Selecting a fish type would need to fit (taste wise) with the rest of the salad though. I would go with a White Fish or Pollock that would not overpower the other taste included in the meal.

I look forward to your next post. Perhaps a good game day buffet idea as fall draws near.

[Cheesehead Craig]

I've always gone with the theory posted here https://www.seriouseats.com/2011/03/...ct-steaks.html

If I'm going to grill the steak in less than an hour, I season right before going on the grill. If I have time, I prefer to salt and rest for 2+ hours

Excellent site and I agree with you on the salting. I love this site: https://amazingribs.com/tested-recip...-steaks-recipe. The 2 zone cooking and reverse searing works fantastically.

Big fan of Amazing Ribs website overall. Great science behind why they do what they do and recommend.

[Radagast]

https://www.youtube.com/watch?time_c...&v=w-c3gR9_3O4

enough said

[Patler]

I've always gone with the theory posted here https://www.seriouseats.com/2011/03/...ct-steaks.html

If I'm going to grill the steak in less than an hour, I season right before going on the grill. If I have time, I prefer to salt and rest for 2+ hours

Excellent site and I agree with you on the salting. I love this site: https://amazingribs.com/tested-recip...-steaks-recipe. The 2 zone cooking and reverse searing works fantastically.

Big fan of Amazing Ribs website overall. Great science behind why they do what they do and recommend.

I agree. I try to plan ahead enough that I salt the night before. I have always followed many of the suggestions from The Food Lab/Serious Eats. I especially like his prime rib roast recipe, with jus from braised oxtail and veal bonus in red wine.

I have recently gotten into doing my own dry aging. Did 20 day, then 40 day rib eyes. Big difference, 40 day were much better. I grilled some on my ceramic grill at about 700 degrees, which I really liked because I enjoy rare-ish interior, but a crusty outer sear. Others I cooked in a sous vide bath at 128 degrees, then flash seared in a cast iron skillet. These were Mrs. Patler's favorite.

As for grilling generally, I cook anything on the grill that I cook in the kitchen, including whole turkeys at Thanksgiving. I really like scallops on the grill, but finding good scallops in WI is not always easy. Did three racks of ribs last weekend, which is a lot for the two of us, but I have a vacuum sealer, so two went right into the freezer in smaller packages for quick, effortless meals in the future. I often do the same with pork butts for pulled pork. If I set up the grill and my time for a long slow cook like that, I load it up!

I'm not big into marinades, but do use some on occasion. Usually I just make up something that sounds good to me at the time. I do use dry rubs for ribs and butts, but usually make them myself.

[Zool]

Patler, I’ve been too chicken to dry my own dry aging. Do you have a recipe/instructions you’ve followed? Also 40 days in the fridge still freaks me out, but the one 30 day aged steak I had at a steak house was amazing.

[Patler]

Patler, I’ve been too chicken to dry my own dry aging. Do you have a recipe/instructions you’ve followed? Also 40 days in the fridge still freaks me out, but the one 30 day aged steak I had at a steak house was amazing.

I use special bags from Umai:

https://umaidry.com/

It's pretty simple. Vacuum seal the meat in the bag, and let it sit in your frig with adequate circulation all around it, including underneath. The material of the bag has selective unidirectional permeability, so moisture leaves the meat and oxygen goes in. At 20 days, my meat had lost about 15% weight, at 40 days it was around 20%. That was consistent with what the website taught. The flavor gets deeper the longer you age. They say tenderizing is insignificant until after 20 days, and my 40 day steaks were much more tender than the 20 day. There is some waste, as the meat develops a hard, waxing skin that most people trim away.

My experience is limited to one 20 lb prime rib that I halved and bagged separately. One I cut one into steaks at 20 days, the other at 40 days. So far, I am a big fan of the process. I will do more.

[Zool]

Great info. Thanks much Patler. I'll give it a try sometime and report back.

[Cheesehead Craig]

Ditto on that Patler.

[call_me_ishmael]

I love grilling and serious eats. Dry aging is next level though. Sounds super interesting. I've never had a steak done that way before. Would love to try when our basement fridge isn't stuffed to the gills with gallons of milk lol.

I have been getting my steaks at Costco lately and I must say they are far superior to what we'd get from our other local grocery stores (Pick n save). My wife can't handle Rib eye without an upset stomach so we normally go for New York Strip and they're fantastic. I've been making this garlic-parmesan topping that I learned about from Butler Inn in Pewaukee and it's really quite delicious.

[HowardRoark]

I like to boil water in a kettle on my Webber grill and then throw my hot dogs in them. I have found 9 minutes is perfect; everyone is satisfied.

[Radagast]

I like to boil water in a kettle on my Webber grill and then throw my hot dogs in them. I have found 9 minutes is perfect; everyone is satisfied.

Wow, what a WEENIE !

9 minutes per for each and you satisfy everyone?