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grilling meat

Discussion in 'Food & Drink Forum' started by DaveW, Jan 22, 2007.

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  1. Jan 22, 2007 at 3:16 PM #21
    Southern_Yankee

    Southern_Yankee Full Access Member

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    you're the one taking direction from your mother in law ... and a steak should not bleed if it's "well done".

    turning meat multiple times while cooking it is why people pay big bucks to have common sense shown to them :lmao: :thud:
     
  2. Jan 22, 2007 at 3:50 PM #22
    El Bastardo

    El Bastardo Who me?

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    The biggest thing to get the juiciest meats is to let them rest for at least 5 minutes before cutting. Once you cut it, all the juices run out and the meat will end up tasting "dry." Never check doneness with a knife and fork...just touch the meat...you'll be able to guage doneness pretty accurately in no time.
     
  3. Jan 22, 2007 at 4:01 PM #23
    Shrapnel

    Shrapnel Stinky

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    Always be sure to put the lighter fluid on the charcoal before you put the steaks on the grill.
     
  4. Jan 22, 2007 at 4:34 PM #24
    JeykleHyde

    JeykleHyde MPD Test Subject

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    You don't read very well do you?
     
  5. Jan 22, 2007 at 4:49 PM #25
    Southern_Yankee

    Southern_Yankee Full Access Member

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    You wont cook a steak for your mother in law because you dont know how ???
     
  6. Jan 22, 2007 at 5:04 PM #26
    hasbeen99

    hasbeen99 Fighting the stereotype

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    Both (for beef).

    I sear mine on max heat for about 2 minutes a side, then turn the heat way down and rotate frequently.
     
  7. Jan 22, 2007 at 6:46 PM #27
    cddc

    cddc ROOKIE TEE BALL COACH

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    I work with a Mac Daddy cooker that can get to 500 + in a matter of minutes.

    3 - 4 minutes per side and get it off the grill. I let it rest about 10 minutes. Invest in a set of good tongs. (Oxo Good Grips are what I use) Never use a fork.
     
  8. Jan 22, 2007 at 8:05 PM #28
    Piper

    Piper phishin member

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    I let the grill get pretty high and oil it. I don't turn it. The spice and marinade will sear.

    I've blackened steaks with the pan sear method. Pretty good, but I prefer the grill.
     
  9. Jan 23, 2007 at 2:19 PM #29
    Village Idiot

    Village Idiot cloud of dust

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    this made me smile
     
  10. Jan 23, 2007 at 3:54 PM #30
    Galethog

    Galethog Arrogant SumBitch

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    Searing meat to keep it juicy is pretty much a myth. How is it possible to "melt" the surface of a steak into something that would hold liquid?
     
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