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Old 05-19-2008, 12:54 AM   #1
Buff
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BBQ season has already begun and I thought I'd start a thread where we can share tips or ask questions to improve our manliness at the BBQ!

I was once the king of BBQing hamburgers, but I haven't been able to BBQ a great burger this year. I used to be the go to guy at my wife's yearly family reunions and I BBQ'd all the burgers (for about 75 people). However, for a couple of years in a row, we couldn't make it on time for me to do the BBQing so I lost my job and all of my practice. So far this year I'm either leaving the burgers a bit pink or a bit black. I know how to fix that but I thought that this is a good opportunity to get tips from people and to give tips. I always like to experiment when I'm cooking.

My BBQ has three racks, the rack where you cook your meat and a couple of warming racks (where you may toast your hamburger buns or what have you). My friend taught me a trick once. He cooks the burgers on the 3rd (top) rack. It goes really slow but you don't char the meat and it stays really tender and juicy.

I like to use Bullseye BBQ sauce when I do burgers. My father-in-law gets some awesome sauce from his brother who lives in the States, its called Sweet Baby Ray's. Haven't been able to find it in Canada yet, but if you're in the States try to pick some up.

I'm going to be doing steak tomorrow (Monday night). Does anybody have and tips on how they do it? I don't do steak too often but when I do I always over cook how I like my steak, which is rare.
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Old 05-19-2008, 02:28 AM   #2
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I've spent a long time trying to make the perfect steak, so here's what I've come to learn, if you can bear the length of this post.

Everyone's preferences will vary, though personally I hate any steak done over medium. I also dislike overly strong flavours, and think just a touch of BBQ sauce is all you should ever need, if the steak is cooked properly.

If you have a PVR, record "BBQ University" by Steve Raichlen. I've learned a lot from his shows, and he's pretty entertaining to watch too. I have a few of his BBQ books also, they're also very helpful.

Something that he can't teach you in a 1/2 hour show, or from a book, is how to "see" where the meat is at inside by looking at the surface. Its a learned skill and I've ruined plenty a hamburger and steak figuring it out. For hamburgers, as a general rule, when you see the juices starting to flow through the top of the meat, you're approaching medium rare to medium. Steaks are a little more complicated depending upon the cut.

Steaks add difficulty, especially if you want to do the perfect thick filet like you get in a restaurant, seared on the outside and a healthy deep pink throughout the inside, with no "red' or cold parts (if its cold, or room temperature, it is blue rare, if it is warm and approaching pinkish, but still more red than pink, rare). I used to always get it way too crispy on the outside, but too cold in the middle. That is a sign of overly high heat. Because I was trying to get the grill marks, I was always keeping the heat too high. Since then, i've learned that a little olive oil goes a long way to making the outside cook darker without wrecking the inside.

I've wrecked a lot of steaks, so trial and error is the best teacher. Just before my "masterpiece" filets last week I ruined two Galloway beef ribeyes the week before by experimenting with red wine vinegar, but I learned a lot in the process

Here's how I did my last filets, and they were perfect, as good as any local restaurant (I say that because Morton's of Chicago still makes the best filet I've ever tasted):

- Get thick cut filets (for other cuts see the end of this post) --- My favorite is the place in Stadium (Bon Ton?)-- though any good butcher will do
-A few hours before they are to go on the grill, take them out of the fridge. Lightly spray them with olive oil (I use a spray bottle, makes for a very thin coat, but you can brush them too), and add a little garlic salt. If you like a stronger flavour, add a little seasoning salt or the pastey steak rub you can buy in the supermarket
-The steaks need to get to room temperature before they go on the grill. If the steaks are coming from the freezer, don't use a microwave to defrost them. Get them out with plenty of time to defrost on their own... though fresh is always better than thawed
-Heat the grill to about 500. Once it hits about 450 to 475, you can back the dials off a bit, and the heat will still go up. Unless you're really good at grilling, without experience you're going to have problems above 550 because the margin for error becomes lower (but you can still make a great thick filet with 550 heat... or even to 600 if you like it blue rare in the middle)
-Here's what I do if I have guests.... I take a plumber's propane torch just before the steaks go on, and heat the grill bars for about 20 seconds. This gives the steaks a real nice grill char, but doesn't cook them deeply, its really just for show. (I also use the torch when I do beer can chicken, dirctly on the chicken just before it comes off the can, it really makes the skin nice and crispy without burning the meat inside...)
-When you lay the steaks down on the hot grill, lay them down in same direction so you can control the char marks with ease. For example, all up to the right: //// (that's meant to look like four steaks in a row ). Close the lid and wait 2 minutes.
-Open the grill, torch the grills where the steaks are going to be flipped to, then flip keeping them all oriented the same way: ////. Close the grill, wait two more minutes
-Open the grill, torch the area where the steaks go next (probably where they were the first time, and flip them, but orient them this way: \\\\. Close the grill, unless you think they're cooking too quickly, in which case leave it open, and wait 2 more minutes.
-Torch the bars again, turn the steaks over, oriented this way: \\\\. Probably leave the grill open at this stage, unless you really think they're waaaaayyyyy too rare.
-After 2 minutes, take the steaks off. They've been on for about 8 minutes.

-Now the part most people ignore: Let them sit, away from the heat, for at least 5 minutes --- don't even let anyone know they're done, because they aren't. They will continue to cook on the inside while cooling on the outside, and the cooling on the outside contributes to their becoming relaxed and more tender.

-You will have 4 filets, with perfectly grilled cross-hatches, cooked just above rare. They'll be delicious, fully cooked about a millimeter in, but deep pink through.

-Never cut the steak to see if its cooked. You'll lose the juices that give the steak its flavour.

-Try to leave the BBQ sauce as an option for your guests-- the better the steak, the less likely they are to use it. Do you ever remember getting a restaurant steak with BBQ sauce already cooked into it? Nope. If you insist on BBQing it in, don't put the sauce on until after the first flip.

-If you're grilling a striploin, rib steak, or some other cut that isn't thick like a tenderloin, cut these times by about 1/2, or turn the heat down (to about 450) and reduce the times mentioned above to about 2/3... but your eyes are a better timer than a stopwatch!

-If you really want to make something tender, and are ready for trial and error, I have a friend who sears the steaks for a minute or so on each side and then grills them for about 30 minutes at low heat. I can't make it work for me, but his results are amazing, and make for a very tender steak. If you have a cut of steak that normally isn't tender, cooking it "low and slow" will help it become tender.

Recap:

First: ////
Flip and: ////
Flip again: \\\\
Final flip: \\\\

Last edited by Kjesse; 05-19-2008 at 03:08 AM.
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Old 05-19-2008, 06:28 AM   #3
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Quote:
Originally Posted by Buff View Post
My father-in-law gets some awesome sauce from his brother who lives in the States, its called Sweet Baby Ray's. Haven't been able to find it in Canada yet, but if you're in the States try to pick some up.
Try Costco.
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Old 05-19-2008, 07:30 AM   #4
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Originally Posted by Buff View Post

I'm going to be doing steak tomorrow (Monday night). Does anybody have and tips on how they do it? I don't do steak too often but when I do I always over cook how I like my steak, which is rare.
reading through delgars post the thing i think is most important, is make sure you let the grill heat up completely before you slap them on. You should be aiming for the 450-500 range IMO.
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Old 05-19-2008, 08:05 AM   #5
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Like Delgar, my wife and I find it more-or-less futile to go out for steaks because I can cook them as good as any place in town (with the proviso that we haven't been to Chicago Chophouse which gets varied reviews and to Caesar's only once) ...

I get the heat up on my grill to 600 or even slightly over ... put the steaks on for about 30 seconds, flip, another 30 seconds, flip again, then do the 'main' cooking at about 400-450 or so.

One key is to more-or-less leave the steaks alone (as much as possible) ... fussing with them is one major issue people have. I hate going out to someone's house and see them with the grill open more than it is closed. Then I know I'm in for a night of trying to sound honest when I say, "Oh, yes, my steak is done just fine".

A way to tell how the steaks are cooked is by poking them with a (hopefully) clean finger. You use the 'ball' of your thumb if you know what I mean ...the fleshy part at the base of your thumb.

How that flesh feels with none of your fingertips touched to the tip of your thumb = rare
How that flesh feels with the tip of your index finger touched to the tip of your thumb = medium rare
How that flesh feels with the tip of your middle finger touched to the tip of your thumb = medium
How that flesh feels with the tip of your ring finger touched to the tip of your thumb = medium well
How that flesh feels with the tip of your little finger touched to the tip of your thumb = 'well' done

Of course that's all just an approximation.

One other thing I do after I take the steaks off the grill is put them on a plate, cover with tinfoil, and let them sit and rest for a few minutes before serving. This allows the juices to stay inside a bit better.
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Old 05-19-2008, 08:10 AM   #6
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Well with all this steak talk I know what I'm making myself for lunch.
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Old 05-19-2008, 08:57 AM   #7
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Quote:
Originally Posted by Delgar View Post
Everyone's preferences will vary, though personally I hate any steak done over medium. I also dislike overly strong flavours, and think just a touch of BBQ sauce is all you should ever need, if the steak is cooked properly.
Im the same way, personally, I feel if you want your steak cooked over medium you may as well just buy a shoe
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Old 05-19-2008, 09:15 AM   #8
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Im the same way, personally, I feel if you want your steak cooked over medium you may as well just buy a shoe
My mom is scared to death of pink in meat... she loves shoes though. As a result my dad has acquired a taste for shoes.
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Old 05-19-2008, 09:30 AM   #9
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Sounds like most here are gas grillers. No love for the charcoal?
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Old 05-19-2008, 09:47 AM   #10
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Ok my dad has always bbq'd the best steaks but recently i got more and more interested in cooking and finally was able to beat him out on how to do the best steaks. For me it all begins with the steak. You can get cuts like the tenderloin, new york, porterhouse, that are a little less fatty and will be more tender, but for flavor nothing can even come close to a rib eye. If you can get it with the bone still attached that's a bonus and get it as thick as you can. Safeway has actually got a nice ribeye but if your buying from somewhere else don't get anything under AAA. I haven't found a place to buy some yet but a steakhouse here in Winnipeg is apparently the only one of two restaurants in Canada the other being in Toronto that serves Canadian Prime and the money is defenitly worth it so don't cheap out on your steaks. Now it comes time to grilling. First off never freeze your steaks. Go buy em fresh in the morning and then closer to cooking time take them out to get to room temperature. About 20 minutes before grilling turn on the bbq and then take some vegatable oil (not olive it doesn't work as well) and brush it liberally on both sides. Next take some pepper, garlic powder and maybe a bit of basil and thrown it on both sides. Right before they go on the grill put a little sea salt on. It's important to do this right before they go on as if you put the salt on earlier it will absorb moisture and your steak will be less juicy. Finally once your grill is up to about 500-550 slap the steaks on like //////// for approximately two minutes. Now if you want nice grill marks turn them but do not flip them so the grill marks are like \\\\\\\\\\ and grill for another two minutes (Note this step is not necessary. If you choose not to do it just cook the steaks four minutes like ////////).Finally you flip the steak and do two minutes like /////// turn and then two minutes like that\\\\\\. Note: Lid should stay closed as much as possible. Take em off the grill and let the juices settle before you dig in. This wil give you just a medium doneness. personally i like mine a little more so i only cook for about three minutes per side.

Anyways go experiment and don't be afraid to try different things.

Oh and pleases don't wreck a perfectly good steak by going and slathering bbq sauce all over it or eating it with steak sauce. There a reason why high class steak restaurants don't have theses availible and that's because the flavor of the meat and a little bit of spice should be what it's all about
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Old 05-19-2008, 11:11 AM   #11
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Dions recipie for a perfect steak.

Heat BBQ to full temperature

Season steak with Montreal steak spice

Rub garlic butter/olive oil mixture onto both sides of the meat.

Place steak on BBQ and cook for 2-3 minutes a side depending on thickness of meat.

Serve with a side of fresh asparagus and wild rice.
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Old 05-19-2008, 11:14 AM   #12
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Perogies?
wow you must be clairvoyant or something. I am indeed making perogies to have with my steak, no joke and Dion nailed it too, with a side of asparagus. You guys are too smart for me.
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Old 05-19-2008, 11:21 AM   #13
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I grilled some great pork chops on the BBQ last night. Marinated them in Tony Romas Original rib sauce.

By the way how do you guys do your potatos? I nuke 'em for a few minutes and then wrap them in foil and put them on the upper rack for about 20 min.
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Old 05-19-2008, 11:29 AM   #14
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By the way how do you guys do your potatos? I nuke 'em for a few minutes and then wrap them in foil and put them on the upper rack for about 20 min.
Nuke in the microwave first. Then dice the potatoes up into cubes and place on a piece of foil. Add some garlic butter and onions. Wrap foil around potatoes and set on top rack of BBQ.
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Old 05-19-2008, 07:50 PM   #15
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Sounds like most here are gas grillers. No love for the charcoal?
I'm all over the charcoal. I have both, but the charcoal is the best hands down. Incidentally I just finished a pulled pork dinner that I started at about noon today. If I dare say it was awesome and it came off to rave reviews!

I use the propane only when I want to do something quick...otherwise its worth the time and a little more effort to go with charcoal.
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Old 05-19-2008, 09:47 PM   #16
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Sounds like most here are gas grillers. No love for the charcoal?
Takes too stinking long to heat up the coals.
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Old 05-19-2008, 10:49 PM   #17
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I've thought about getting a gas grill for the quick stuff, weiners for the kids, etc.

I just can't justify the cost when there is a Dion jersey to be procured!!!
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Old 05-20-2008, 01:56 AM   #18
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Sounds like most here are gas grillers. No love for the charcoal?
I love charcoal, its the best if you have the time and know what to do. Gas is much more convenient, and gives more consistent results.

Some day I'll become good at BBQing on charcoal, but not this summer

I had an offset long BBQ to make beef jerkey on, and now that I've converted to the electric Bradley, I'll never go back. Keeping the proper temp over 8 hours with charcoal was just too much work.
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Old 05-20-2008, 11:23 AM   #19
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http://forum.calgarypuck.com/showthr...ppercorn+sauce

http://forum.calgarypuck.com/showthr...ppercorn+sauce
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Old 05-20-2008, 11:30 AM   #20
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If you have a PVR, record "BBQ University" by Steve Raichlen. I've learned a lot from his shows, and he's pretty entertaining to watch too. I have a few of his BBQ books also, they're also very helpful.
Steve Raichlen is the guru of BBQ. There's helpful info on his site:

http://www.barbecuebible.com/

He has a new show coming out on PBS - Primal Grill. If you want to learn how to grill and smoke, this is the guy to learn from.
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