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Thought I would see if anyone else liked to cook out on the pit. Post your favorite recipes here if you have any. Everyone should benefit from this.........well, except for you northerner's.:twofinger
 

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Here's my favourite recipe:

Ingredients
1" thick steak - allowed to warm to room temperature so it doesn't pull all of the heat out of the BBQ plate.
DO NOT SEASON with spices and other poofter sh*t!!! The BBQ plate will add all the "seasoning" required.

Method
Place on a medium / hot BBQ plate - not a grill - we want those juices working for us, not disappearing.
Cook until it starts to bleed through.
Flip and repeat.
Use the "rule of thumb" to make sure it's medium-cooked.
Remove from BBQ.
Allow to rest momentarilly while you garnish with a sizeable portion of thick, beer-battered chips (fries).
Accompany with a nice, frosty brew.

Eat, drink and enjoy! :drool: :cheers:




Fark, I'm hungry now. I know what I'm having for dinner tonight! :thumbs2:
 

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Strength and Honor
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If I could grill spaghetti I would. I love using the grill in the summer. Not sure I have any special recipes, but my wife's favorite is this:

  1. New potatoes sliced thinly
  2. Lay out Alum foil
  3. Put a light EVOO spread on the foil
  4. Lay down 2-3 layers of potatoes
  5. Salt (thoroughly), pepper
  6. Repeat 3-5 until potatoes are in an even pile
  7. Put a foil "lid" and seal edges of foils together
  8. Cook over indirect heat ~20min
Cookee, I'm not sure I would ever cook meat without the use of some salt. Its purpose is to enhance the flavor without ever tasting salt. Are you sure you don't use that? The room-temp approach is an excellent one, generally speaking, unless you like really rare :thumb:
 

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  1. New potatoes sliced thinly
  2. Lay out Alum foil
  3. Put a light EVOO spread on the foil
  4. Lay down 2-3 layers of potatoes
  5. Salt (thoroughly), pepper
  6. Repeat 3-5 until potatoes are in an even pile
  7. Put a foil "lid" and seal edges of foils together
  8. Cook over indirect heat ~20min
The only thing I'd change is putting it over direct heat for a time. For some reason I love those burnt ones!! :drool:

I agree with cookee, a steak should not need any seasoning at all provided 1) it is a quality cut of meat, and 2) it is properly cooked (to medium rare for me). Dodgy meats and poor grillers who mash all of the juices out will require some sort of seasoning to make the resulting shoe-leather edible. Sauces only required in the most extreme cases where you can't decide whether to eat the steak or reshingle your house with it. Anything beyond that (read: charcoal) goes directly to the dog, or the trash if she turns her nose up at it.

I could eat off the grill year-round, though sadly this summer we haven't used it as much as in past years.

Other favorites are grilled corn on the cob. Leave the husk on, or if it is gone wrap it in foil and throw on the grill. Good Indiana sweet corn will, as with the steaks, require no seasoning such as butter and salt, though a lot of people use them.

Really, just about anything is good on the grill if cooked properly.
 

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A side that we've enjoyed this summer:

crook-neck squash
yellow squash
zucchini
vadalia onion
spring fresh rosemary
light olive oil
pepper
clove of garlic

Chop all squash, slice onion, mince herbs and garlic. Toss in bowl with a dash of olive oil and a dash or two of pepper. Place in grill basket, grill on medium heat until tender. Yum!
two or three fresh basil leaves
 

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...Cookee, I'm not sure I would ever cook meat without the use of some salt. Its purpose is to enhance the flavor without ever tasting salt. Are you sure you don't use that? The room-temp approach is an excellent one, generally speaking, unless you like really rare :thumb:
Nope, no salt whatsoever. Well, perhaps on the fries, but not on the steak.

The room-temperature tip was given to me by a friend. It's amazing the difference it makes. :thumbs2:

...I agree with cookee, a steak should not need any seasoning at all provided 1) it is a quality cut of meat, and 2) it is properly cooked (to medium rare for me). Dodgy meats and poor grillers who mash all of the juices out will require some sort of seasoning to make the resulting shoe-leather edible. Sauces only required in the most extreme cases where you can't decide whether to eat the steak or reshingle your house with it. Anything beyond that (read: charcoal) goes directly to the dog, or the trash if she turns her nose up at it.

I could eat off the grill year-round, though sadly this summer we haven't used it as much as in past years...
My cousin, for some reason, cannot let a piece of meat sit still on a BBQ. He's forever prodding it, getting it to make sizzling sounds while turning it into a nice piece of leather. :barf2:

If I've got even one piece of meat to cook, I do it on the BBQ. I've got a huge LPG-fuelled BBQ that takes only a few minutes to heat up and the taste simply can't be equalled when cooking it on a frying pan in the kitchen.


Do you guys use the "rule of thumb"?
 

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Discussion Starter #7 (Edited)
Do you guys use the "rule of thumb"?


........and your rule of thumb is???


Im working on a new marinade at the moment. Should have it in order by the weekend's end. My all time favorite: Teriyaki Marinade (great on any meat)

1 cup soy sauce
1/2 cup brown sugar
1/4 cup rice wine
2 tbsp garlic
3 tbsp minced ginger
3 tbsp chopped green onion
touch of pineapple concentrate for good measure

place all ingredients in a sauce pan less pineapple juice. Simmer low heat until brown sugar dissolves. Let mixture cool, pour 2/3's in sauce pan or plate and pour the extra 1/3 over the top of steaks once you have added them. Put in fridge for around 3 to 4 hours (turning the steaks a bit helps them marinate) This is the ONLY seasoning I use on my steaks. The juices hold to the steak very well while cooking. I dispise A-1, Heinz and the like. Whats the point in eating a steak if all you taste is sauce. Anyway, marinate and cook medium rare to medium and you will enjoy.









BTW Anyone ever grill fish?? Havent tried it yet and I would like to add new flare to the weekend grill sessions. Anyone have any recommendations??
 

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sh has grilled salmon steaks a few times and said they were good. I'm allergic to fish, so I could give a crap. :laughing:

That teriyaki sounds awesome... I might have to toss a bit in with the General Tso's recipe I have been tinkering with. :drool:
 

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Hey, cookee: when you talk about a BBQ plate, do you mean a griddle?
 

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Hey, cookee: when you talk about a BBQ plate, do you mean a griddle?
BBQ is something I dearly love and fear cooking myself. I rarely have hours on end to ensure the house (or deck) doesn't go up in flames, so I haven't really made a strong effort there, but really really want to.

Also, I grill with LP, but our trip to Florida this year allowed me to use a charcoal grill and I liked the flavor better for burgers and steaks. Fish I prefer over indirect without the coal-effect, personally. Someday I'll get some wood planks for the fish gillin', but that seems pretty easy.

Corn on the cob tip: If the season is nearing its end or the corn has been long from the field (>5 days), I recommend soaking it in sugar water for ~30min to help it recover some of its lost moisture and sweetness. As sh points out, we never use butter or whatever after its cooked and given our locale, I rarely use the sugar water approach but we're lucky on at least this single culinary front.
 

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Do you guys use the "rule of thumb"?

Absolutely. Sometimes. :laughing:

http://kitchensavvy.typepad.com/journal/2005/04/grilling_steak_.html

I worked in a restaurant for 3-4 years and basically learned to cook there. After a while things like the rule of thumb are no longer necessary, along with measuring ingredients, etc. I'll use the rule the first time or two on a grill I am unfamiliar with, but once I know how it cooks, hot spots, cold spots, and all that I don't need it anymore.
 

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Discussion Starter #13
WTH is the rule?? Should I feel like an idiot for asking??
 

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Forget the gas! Nothing like real charcoal and hickory in the Webber! I use an electric starter so there is absolutly no odor or starter taste.

Soak 4 -5 ears of corn for 10-20 minutes. Then roast for 20-30 minutes untill the husks are black. turn often. Let stand for 10 minutes, then remove silk and husk. Butter, salt, and pepper. Yum Yum!

Throw some sliced new potatoes, carrots, onion, and bell peppers with some olive oil in an aluminum blanket and start about 10 min. after the corn and roast for 10-15 min.

Start with room temp. steaks. Turn the steak 3 times and LEAVE THEM ALONE! About 2-3 minutes per side. I like mine bloody rare and salt only after it's cooked. A1 is my favorite topping, but just garlic salt and pepper are good.

Be sure and have some good beer handy!

Oh, and then there's salmon!!!!
 

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A BBQ plate is just that, a flat plate. No raised bits at all. It can be steel (stainless or otherwise) or cast iron. Mine is one big piece of stainless, covering all six burners.

LPG is the only way to go, IMO. Turn the dial up, the heat goes up and vice versa. While charcoal and other fuels add flavour, the convience of LPG wins hands down. The extra flavour comes from not totally scrubbing the plate between uses. Just scrape the major crap off and leave it. When fired-up next time, the heat will kill any nasties. :thumbs2:

Sisqo, did you read the link Spicersh put up? It's really quite simple. Oh, hang on, you're from Texas, aren't you??? :twofinger

Mac, you should only touch your steak TWICE; once to flip it and once more to put it on your plate. By turning your steak three times, you're losing juices.

If I do fish, I wrap it in foil, adding spices and a bit of lemon juice beforehand. This steams the fish, rather than frying it. Mrs Tree doesn't do seafood, so it's not often I worry about buying any.
 

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My sister raises cattle (Gelbvieh) and has at least one butchered yearly. She's very generous, and provides me with whatever I need.
 
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