2009 Summer BBQ Thread - Calgarypuck Forums - The Unofficial Calgary Flames Fan Community

malcolmk14 · 06-11-2009, 01:12 PM

Summer finally looks like it's around the corner, and I know there have probably been a few threads with stuff like this in the past, but I did a couple searches and didn't come up with anything. So let's get one going.

What kind of stuff do you guys like to BBQ?

For me, there's absolutely nothing better than a dry-aged ribeye steak.

Here are some tips for grilling a steak. I see so many people mess up their meat so bad I almost can't believe the waste of money. Yes, I'm a beef snob.

1. Don't marinate your steak. Don't do it. Just don't. Wrong. Unless it's a bad cut of beef... then go ahead. Steak selection is SO SO SO important. I can't stress this enough. Try to find a good ribeye, with extensive marbling throughout. Dry aging is good, but it's expensive and difficult to find. Well worth the extra $ though, IMO. Avoid steaks with bones in them, as they take longer to cook and are more prone to charring (read on).

2. If you eat your steak cooked more than medium, don't pay any attention to what I'm writing here. This does not apply to you.

3. Leave your steaks out at room temperature for about an hour or 90 minutes before they hit the grill. Don't take steaks out of the fridge and put them on the grill.

4. Some salt and pepper is fine, or a steak spice. Sometimes I use Montreal Steak Spice, but I switch it up here and there for some different flavour. Montreal Steak Spice is pretty universal, and you can't really go wrong with it.

5. Heat your grill. Ideally you want it as hot as your grill will go. My mom cooks steaks slowly with her grill on low temperatures. Huge mistake. I don't have the heart to tell her, but I can't stand eating steak after my mom makes it.

6. Make sure your grilling surface is clean. With fattier cuts, you don't need to oil the grilling surface, but if your steak isn't well-marbled or fatty, go ahead and throw some Canola or Sunflower oil on there. They break down at higher temperatures than olive oil.

7. Make sure your meat is dry on the surface. Water will cool off the grate and reduce the sear.

8. Open the lid quickly and put the steak on the hottest part of the grill. Don't leave the lid open. You need all the heat you can get to sear the outside of your steak and get that good dark brown crust on the outside. This is called the Maillard Reaction, or caramelization. This comes with practice, but you want to try and flip the steak when the crust is right at the perfect dark brown spot, and not golden or black. Open the lid quickly, flip the steak onto a previously un-used spot on the grill, and close again. You don't want to lose any heat. Searing the second side should take exactly as long as searing the first side. One minute should be fine.

9. Once searing is done, you want to cook the steak thoroughly. turn it 90 degrees in the same spot on the grill (to get a nice cross-pattern of grill marks), and open up the lid to let some of the heat escape. If you keep the grill too hot for too long, you'll char the outside of your steak. Not only does it taste like crap, it's bad for you.

10. Flip it one more time (don't flip it any more than this), and cook to the desired done-ness. I tend to like my rib-eye right in between rare and medium rare. When the steak is where you want it, pull it off the heat and rest it on a plate for 5 minutes. This allows the juices to flow back from the middle of the steak to the outsides.

Follow these steps, and you'll enjoy one of the most delicious steaks of your life.

4X4 · 06-11-2009, 01:17 PM

I like to marinate my steak. A little bullseye blazin chipotle, some wor sauce, franks red hot and some pepper mixed in a bowl, drop the steak on it, flip it, cook it. Rare please.

Methanolic · 06-11-2009, 01:36 PM

As far as steak goes, I Que mine naked. A good hunk of Alberta beef doesn't need much. If anything, maybe worchestershire.

WOW!

I discovered this a few years ago.

Roasted (BBQ-ed) Asparagus.

Just line them up on the grilling surface.

cook on low.

turn periodically.

roast until tender.

prior to removal, brush with (home made) melted butter and "minced" garlic.

MMMmmmmmmm Yum!

BlackEleven · 06-11-2009, 01:51 PM

Good advice. I do my steak pretty well the same way except I have a second burner at a lower temperature to move the steak to after the searing is done.

Also, I season the steak with a good amount of sea salt just before it goes on the grill.

tussery · 06-11-2009, 01:57 PM

I will be the typical texan I am. You people are talking about grilling not BBQing. There is a huge difference. BBQ takes a long smoking process with low indirect heat... Carry on...

LChoy · 06-11-2009, 02:02 PM

Spot on advice

However, for tougher and less fresh cuts, marinading is recommended but not for more than 30min.

malcolmk14 · 06-11-2009, 02:04 PM

Quote:

Originally Posted by tussery

I will be the typical texan I am. You people are talking about grilling not BBQing. There is a huge difference. BBQ takes a long smoking process with low indirect heat... Carry on...

You're absolutely correct, and I wish BBQing was more popular up here. I would LOVE to have a nice big smoke pit and BBQ all weekend.

Phaneuf3 · 06-11-2009, 02:07 PM

Quote:

Originally Posted by tussery

a long smoking process with low indirect heat

I always thought that was referred to as smoking, not BBQing.

FurnaceFace · 06-11-2009, 02:09 PM

How to tell how "done" your steak is:

Make the "OK" sign with your thumb and index finger. Just hold them together, do no squeeze. Using your other hand press the index finger against the fleshy part of your thumb. Press on your steak. If your steak has a similar feel, it's rare.

Do the same with your thumb and second finger. - medium rare
Thumb and third finger - medium
Thumb and pinkie - well done

It's an ahem "rule of thumb" but it generally works well.

Locke · 06-11-2009, 02:17 PM

Quote:

Originally Posted by Methanolic

As far as steak goes, I Que mine naked. A good hunk of Alberta beef doesn't need much. If anything, maybe worchestershire.

What you do in the privacy of your own home is your business, but to plaster it all over CP is disgusting and inconsiderate.

malcolmk14 · 06-11-2009, 02:18 PM

Here's something else I like to do on the grill, with Salmon. I don't usually enjoy cooked fish, but this is just really good.

Buy your salmon fillet with the skin still on. Buy a jar of "FAMOUS" Salmon sauce. It's brown, and the label is pink. You can find it at Safeway for sure, other places too probably.

Marinade your salmon in this sauce for about 2 hours.

Put the grill at medium heat, and throw the salmon on there skin-down.

When it's about 2/3 of the way cooked, flip it over onto the skin (this means separate the salmon from the skin, leaving the skin down on the grill. Keep basting it with a bit of the "FAMOUS" sauce while you cook it.

When the salmon starts to get flaky throughout, it's done. Remove it from the grill, and enjoy. It stays so juicy!

LChoy · 06-11-2009, 02:20 PM

I heard of a similar rule

rare = feels like when open your mouth and touch the side of your cheek
Medium = feels like when touch your nose
Well = feels like when you touch your forehead

photon · 06-11-2009, 02:52 PM

Read about this a few times but have never had a chance to try it.

http://steamykitchen.com/163-how-to-...me-steaks.html

troutman · 06-11-2009, 02:57 PM

http://forum.calgarypuck.com/showthr...een+peppercorn

http://forum.calgarypuck.com/showthr...een+peppercorn

http://forum.calgarypuck.com/showthr...een+peppercorn

malcolmk14 · 06-11-2009, 03:00 PM

You like green peppercorns eh?

troutman · 06-11-2009, 03:01 PM

Quote:

Originally Posted by malcolmk14

You like green peppercorns eh?

I remember a recipe for steak with a green peppercorn sauce. Mmmmm!

Frank the Tank · 06-11-2009, 03:10 PM

If anyone is looking for a new BBQ, I highly recommend going the charcoal route. Absolutely amazing. I bought a Weber Performer and the whole family freaked out about how much better the food tasted. There is a whole generation that has no idea how good grilling over charcoal really is.

GreenTeaFrapp · 06-11-2009, 03:19 PM

Charcoal is awesome for grilling but natural gas is so much easier and more convenient.

Bring_Back_Shantz · 06-11-2009, 03:20 PM

Quote:

Originally Posted by Frank the Tank

If anyone is looking for a new BBQ, I highly recommend going the charcoal route. Absolutely amazing. I bought a Weber Performer and the whole family freaked out about how much better the food tasted. There is a whole generation that has no idea how good grilling over charcoal really is.

While I agree that charcoal is a dandy way to cook meat, when it comes to getting home from work and throwing a steak on the grill, I just want to turn a know and get it rocking.

Charcoal = great for family bbq when you're doing large quantities, and you've got all the time you need.

Gas = great for everything else.

Dion · 06-11-2009, 11:52 PM

Quote:

Originally Posted by FurnaceFace

How to tell how "done" your steak is:

Make the "OK" sign with your thumb and index finger. Just hold them together, do no squeeze. Using your other hand press the index finger against the fleshy part of your thumb. Press on your steak. If your steak has a similar feel, it's rare.

Do the same with your thumb and second finger. - medium rare
Thumb and third finger - medium
Thumb and pinkie - well done

It's an ahem "rule of thumb" but it generally works well.

I have a system where i use a timer when i'm BBQing a steak. I BBQ on high heat for 2-3 minutes a side depending on thickness. Never had an under or overcooked steak using this method.