[chrisM6]

Can someone give me some tips on how to BBQ? Is there any particular kind of way to do it? Shit, I just fire it up and slap a steak on it untill it looks good. It comes out ok but ive been to BBQ's and the food taste a whole lot better then mine...whats the trick to it?

[TurboFan]

Steak?

Hot grill, thick steak. 4 minutes each side. Season with garlic powder, salt, pepper and taragon before you put it on the grill.

[toofasttooslow]

Whatever you do make sure you do it with a beer in your hand. That's how you BBQ.

[TurboFan]

Originally Posted by gum5h03

Whatever you do make sure you do it with a beer in your hand. That's how you BBQ.

+1. Same rule for deep frying turkey.

BUT - if it's a mic ultra, you must remove your balls and send them back for reassignment. MAN LAW!

[just4kickz]

practice. and knowing how long stuff usually takes to cook. beef on fire i'd say an 3/4-inch thick i'd say 8 minutes a side on medium flames. then take off heat and let it sit for 5 minutes. you can wrap it up to keep that residual heat. chicken takes longer with bone in obviously... i think 15 minutes a side? seafood doesnt take too long... & you can always get a heat thermometer to check internal temps of meats.

you can do dry rub spices, marinade, or you can brush a sauce on when its near done. i dont how to make any marinades or sauces but you can just buy that crap from your grocery stores... for dry spices i usually just add salt pepper and some chili powder for heat. you don't really need alot of spices with a good cut.

i grill filet mignon about once a week so i've gotten used to knowing how the meat should feel before taking it off.

[gonzo]

I think I was born to grill which is actually what you are referring to. BBQ is more of meats like a brisket or ribs which you cook low and slow for hours to form a smoke ring in the meat. A good piece of meat helps when grilling. Let it sit out and allow to get close to room temp. On steak I usually just smack in fresh ground black pepper and coarse sea salt. Don't turn the meat too much. A tip an old man gave me years ago. Season the coals. I put onion, whole garlic, lemon peel and sometimes a jalapeno if it is skirt steak or chicken for fajitas. And I always use Mesquite chips for smoke too. The flavors smoke up into the meat. Try it.

[MCS]

Marinade the meat overnight before the BBQ

[gonzo]

Originally Posted by just4kickz

practice. and knowing how long stuff usually takes to cook. beef on fire i'd say an 3/4-inch thick i'd say 8 minutes a side on medium flames. then take off heat and let it sit for 5 minutes. you can wrap it up to keep that residual heat. chicken takes longer with bone in obviously... i think 15 minutes a side? seafood doesnt take too long... & you can always get a heat thermometer to check internal temps of meats.

you can do dry rub spices, marinade, or you can brush a sauce on when its near done. i dont how to make any marinades or sauces but you can just buy that crap from your grocery stores... for dry spices i usually just add salt pepper and some chili powder for heat. you don't really need alot of spices with a good cut.

i grill filet mignon about once a week so i've gotten used to knowing how the meat should feel before taking it off.

Correct. After some practice you can push the meat with your finger and get close to it's level of doneness. If doneness is a word..........

[wuufer001]

you can always spill a bit of beer on your steak. tastes better imo

[gonzo]

With steak it is also important to have the fire real hot when you first slap em' on. This sears the outside to help hold in the juices. Sear the first side good, flip it and sear the other then turn it only once more.

[networkguy]

But whatever you cook, however you do it remember something that the people around here seem to forget.

A gas BBQ is just wrong.

[chrisM6]

Originally Posted by networkguy

But whatever you cook, however you do it remember something that the people around here seem to forget.

A gas BBQ is just wrong.

lol whats wrong with a gas BBQ? I know charcoal gives it more of a taste..but I know alot of people who have gas and the food comes out just fine.

[!Xoible]

go to costco and pick up bbq seasoning already made

[networkguy]

Originally Posted by chris335i

lol whats wrong with a gas BBQ? I know charcoal gives it more of a taste..but I know alot of people who have gas and the food comes out just fine.

If you are going to cook on gas you may as well stay in the kitchen.

Maybe it's a man thing with the smoke and the flames and the beer and the raw meat and the beer and the smoke and the beer and the burnt sausages and the beer and the smell and the taste and the beer and the heat and the beer.

I don't recall ever seeing a guy out in the bush unable to cook his wallaby because he's run out of gas.

Gas is for puftas

PS

Did I mention the beer?

[networkguy]

Originally Posted by gonzo

With steak it is also important to have the fire real hot when you first slap em' on. This sears the outside to help hold in the juices. Sear the first side good, flip it and sear the other then turn it only once more.

That's just porn on a plate

[headred]

Marinade: an acid (balsamic vinegar, wine, alcohol,) an oil (olive oil) to make the spices stick, and whatever spices you like... montreal steak seasoning is my favorite when I do tri-tips. This method (acid, oil, spice) works with pork, chicken, etc.

If you're going to freeze the meat before you cook it... freeze it in the marinade. If not, marinade as long as you possibly can, the longer the better!

Get the grill as hot as it will go, sear the meat on both sides. Once seared turn the heat way down, put the meat on the top rack (yes.. I use a gas grill) and basically bake it. Turn the meat over as needed.

If you're going to use a sugar based marinade... mainly bbq sauce, don't put it on until you've seared. Otherwise it will carmelize and lose all its flavor. Water it down with 7-up or beer and brush it on

How to tell when it's done... hold your hand in front of you, palm up. Rare/medium rare feels like the area between your thumb and wrist, medium/well feels like the center of your hand, well done feels like area just below the pinky. If in doubt just cut it open and check.

[madman]

Personally I have always found a Drum type BBQ or a BBQ with a lid are the best.

That way you can close the lid and the heat and smoke cook the food and it tastes amazing.

It cooks all food suitable for a BBQ brilliantly but it does a steak the best.

Because of the lack of oxygen getting to the coals with the lid down, you don't have a raging inferno so you dont have the problem of food being burnt to a crisp on the outside and raw in the middle.

I also find wrapping chicken etc in foil is good too, it allows it to be kept seperate from the rest of the food and ensures it cooks through properly. It also cooks quicker too.

As mentioned, it's always a good idea to marinade the night before.

Oh, and dont be too keen to throw the food on there as soon as you see a flame. You should alaways wait until the flames have gone and the coals are a glowing white ash colour.

Failing all of the above, just have 6 or 7 beers before hand and if the food sucks, blame it on the beer

PS....That juicy steak above looks frickin awesome. If it wasn't 1:20am here right now i'd be going out to get one!

[madman]

Originally Posted by headred

How to tell when it's done... hold your hand in front of you, palm up. Rare/medium rare feels like the area between your thumb and wrist, medium/well feels like the center of your hand, well done feels like area just below the pinky. If in doubt just cut it open and check.

Wow, never though of doing it that way. Normally I just put mine on for 3 minutes either side and let the wifes burn to a crisp.

[Neurorad]

Gas grilling:

+1 sear both sides of your steak (I can get my grill up to 750F), then turn heat down to lowest setting for the other 3-4 minutes per side.

Ribs - lowest heat, sauce on during the last 2 minutes. Turn often to prevent charring.

Chicken - I don't cook chicken on the grill.

Sausage - cook it on the stove first, then sear/char on grill

[just4kickz]

i wouldnt cut red meat if your unsure if its done. you can lose juices. better to let the residual heat cook the rest of it. if its chicken you might need to test one out or like i said before get a thermometer.

[gonzo]

Originally Posted by networkguy

If you are going to cook on gas you may as well stay in the kitchen.

Maybe it's a man thing with the smoke and the flames and the beer and the raw meat and the beer and the smoke and the beer and the burnt sausages and the beer and the smell and the taste and the beer and the heat and the beer.

I don't recall ever seeing a guy out in the bush unable to cook his wallaby because he's run out of gas.

Gas is for puftas

PS

Did I mention the beer?

Many urbanity's have trouble with the mess of charcoal. I endure the mess because the end result is worth it. And yes, beer is a requirement for proper results.
To be BBQ the meat must have the smoke ring. Cooks with mainly the heat from mesquite smoke for about 7 hours. Brisket here is religion to some. And I love to follow them.

[SoYank]

Damn, that looks good.