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stowfan
Assistant Coach
I use the chimney as well. When I grill steaks, I use a "ton" of charcoal to generate very high heat. To make it worth my while, I will prepare a second grill item to cook low and slow for the next day, after my steaks are cooked.
To me, the ideal is to buy (on sale of course), a thick premium steak, Porterhouse is my favorite. Buy the steaks several days before cooking to allow excess fluids to drain or evaporate. Coat the outside of the steak with salt, pepper, garlic powder, and onion powder while waiting for the charcoal.
Place on the hot grill uncovered for thirty seconds, a fire will break out, and give you a nice char. After twenty or so seconds, turn steaks at a ninety degree angle for a diamond shaped grill mark. Then put the cover on the grill, with the top vent 3/4 closed, (the smoke will kill the open flame), for two to two and one half minutes.
Turn the steaks and repeat the process. Allow the meat to stand for three to five minutes before serving. I know the above is nothing new or earth
shaking, but it's foolproof.
To me, the ideal is to buy (on sale of course), a thick premium steak, Porterhouse is my favorite. Buy the steaks several days before cooking to allow excess fluids to drain or evaporate. Coat the outside of the steak with salt, pepper, garlic powder, and onion powder while waiting for the charcoal.
Place on the hot grill uncovered for thirty seconds, a fire will break out, and give you a nice char. After twenty or so seconds, turn steaks at a ninety degree angle for a diamond shaped grill mark. Then put the cover on the grill, with the top vent 3/4 closed, (the smoke will kill the open flame), for two to two and one half minutes.
Turn the steaks and repeat the process. Allow the meat to stand for three to five minutes before serving. I know the above is nothing new or earth
shaking, but it's foolproof.
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MaliBuckeye
1) Be A Man.
[ame="http://www.youtube.com/watch?v=Y5tytP4Do-A"]Alton's Porterhouse[/ame]
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Three off topic comments:
1: I have to keep a Weber on my roof (no yards here, after all), and now and again the fire department with their whirly birds would get me in trouble, and I'd take it to the basement, then take it back up.
2: Everyone here thinks we all say "BBQ" everywhere, and ask me questions on it (we are all experts in Ohio. . . of course-- I try to explain the styles, blah). I always said "grilling out" or something with "grilling." Is this your experience for Ohio?
3: Okay this is way off but very interesting to me. Two great cases were launched regarding Weber grills. First, Weber trademarked their "round" grill. You can do this as long as it isn't a "useful," essentially, characteristic (I am dumbing this down and the terms a bit-- but think brown boxes for UPS, for instance). They were sued by a company wanting to make round grills.
Weber claimed that the round grills were not a system that would require a patent, and provided no benefit over square models, defending their trademark.
So they were then sued for false advertising, as all of their ads touted that the round design afforded more even cooking.
They had to lose one lawsuit or the other.
Match, set, win.
Loved that.
1: I have to keep a Weber on my roof (no yards here, after all), and now and again the fire department with their whirly birds would get me in trouble, and I'd take it to the basement, then take it back up.
2: Everyone here thinks we all say "BBQ" everywhere, and ask me questions on it (we are all experts in Ohio. . . of course-- I try to explain the styles, blah). I always said "grilling out" or something with "grilling." Is this your experience for Ohio?
3: Okay this is way off but very interesting to me. Two great cases were launched regarding Weber grills. First, Weber trademarked their "round" grill. You can do this as long as it isn't a "useful," essentially, characteristic (I am dumbing this down and the terms a bit-- but think brown boxes for UPS, for instance). They were sued by a company wanting to make round grills.
Weber claimed that the round grills were not a system that would require a patent, and provided no benefit over square models, defending their trademark.
So they were then sued for false advertising, as all of their ads touted that the round design afforded more even cooking.
They had to lose one lawsuit or the other.
Match, set, win.
Loved that.
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stowfan
Assistant Coach
In my earlier post, I mentioned making use of the coals after grilling a steak, or burgers. The best example I could think of is buying a round roast, or even two. Again, buy the beef several days before cooking to allow excess fluids to drain.
Coat the roasts with a combination of brown sugar, garlic powder, onion powder, salt and pepper. After the steaks are cooked, the coals are good, for really, at least another hour.
Arrange the coals so you have some "cool" areas to place the roasts. Throw on some soaked hickory chunks. After 45 minutes or so, turning once, the roasts should still have a ton of pink inside.
Throw he roast in the fridge, and you should have a great meal the next day without firing up the grill again. Slice them thin, heat them up in the microwave, and serve on a Kaiser roll or other premium bun. BBQ sauce, Horseradish, or lettuce and mayo is up to you.:)
Coat the roasts with a combination of brown sugar, garlic powder, onion powder, salt and pepper. After the steaks are cooked, the coals are good, for really, at least another hour.
Arrange the coals so you have some "cool" areas to place the roasts. Throw on some soaked hickory chunks. After 45 minutes or so, turning once, the roasts should still have a ton of pink inside.
Throw he roast in the fridge, and you should have a great meal the next day without firing up the grill again. Slice them thin, heat them up in the microwave, and serve on a Kaiser roll or other premium bun. BBQ sauce, Horseradish, or lettuce and mayo is up to you.:)
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OneBuckeye
Hall of Fame
Try this steak rub out, my favorite. Good for 2 decent sized Tbone steaks, can stretch for more if you don't want it as heavy.
1 tsp Ground Mustard
3/4 tsp Kosher salt
1/2 tsp Fresh Ground pepper
1/2 tsp Garlic Powder
1/4 tsp Dried Rosemerry (don't forget to crack it!)
Rub liberaly on both sides immediately before grilling.
1 tsp Ground Mustard
3/4 tsp Kosher salt
1/2 tsp Fresh Ground pepper
1/2 tsp Garlic Powder
1/4 tsp Dried Rosemerry (don't forget to crack it!)
Rub liberaly on both sides immediately before grilling.
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OneBuckeye;1903896; said:
"Rub liberally" made me want to fap. It would probably hurt though, given the lube ingredients.
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So we did a pork shoulder yesterday on the new Big Green Egg. Put it on around 9AM and left it there while I played golf (got home around 4PM). Used a simple pork rub combined with some Old Bay seasoning on the outside and let it sit overnight. Let it rest at room temperature before putting it on the grill. Used BGE-brand lump hardwood charcoal mixed with about a cup of water-soaked maple and apple chips.
Pros:
Meat was fall off the bone tender and moist.
Crust formed by the rub was phenomenal.
Easy to start the grill and cleanup was pretty simple.
The versatility of this thing is easy to see.
Cons (or things I learned):
Temperature got a little high while we were playing golf...when I got home it was at almost 400 when I only wanted it to stay around 250. Just need to cut back the ventilation a little bit but the outside was probably a touch overdone. Also, I think I just used too much charcoal...as I've since read building a big fire was not necessary. Could have built a much smaller fire which would have been easier to control.
Needed to continue adding chips or start with more and mix them together...didn't get much of a smoky flavor from just one round of chips at the very beginning.
Probably will try both flavor injections and a marinade next time.
Doing a brisket tonight.
Pros:
Meat was fall off the bone tender and moist.
Crust formed by the rub was phenomenal.
Easy to start the grill and cleanup was pretty simple.
The versatility of this thing is easy to see.
Cons (or things I learned):
Temperature got a little high while we were playing golf...when I got home it was at almost 400 when I only wanted it to stay around 250. Just need to cut back the ventilation a little bit but the outside was probably a touch overdone. Also, I think I just used too much charcoal...as I've since read building a big fire was not necessary. Could have built a much smaller fire which would have been easier to control.
Needed to continue adding chips or start with more and mix them together...didn't get much of a smoky flavor from just one round of chips at the very beginning.
Probably will try both flavor injections and a marinade next time.
Doing a brisket tonight.
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MaxBuck
SoCal, Baby!
Grilled the most delicious steak I have ever eaten, Saturday evening. It was a dry-aged New York Strip from Whole Foods at Sawmill & 161. Unbelievably delicious beef. Rare, of course, rubbed with freshly ground pepper and freshly ground pink Himalayan sea salt.
Washed it down with a very nice Chateauneuf-du-Pape.
Washed it down with a very nice Chateauneuf-du-Pape.
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OneBuckeye;1905795; said:
Agreed...I plan to start snapping some photos. Brisket last night turned out awesome. Had a rub made of onion powder, garlic power, salt, coarse black pepper, white pepper, cumin, ginger, light brown sugar, Old Bay and cayenne pepper. I did 255-275 for about 8 hours.
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