The Grilling Thread... (Serious)

**Nainoa** · 03-13-2009, 11:21 AM

I've had a bunch of people recently ask me questions about grilling, what grill to buy, what cut of meat is best for this, that or the other thing...

With Spring kicking off and the great white north of my home land melting down, I decided to make a thread all about Grilling and Barbeque.

To kick things off, I would like to state that there is a difference between Grilling and Barbeque.

Grilling is Fast high heat... Barbeque is Slow and Low...

Examples of Grilling:
Steak
Hamburgers
Hot Dogs
Chicken wings

Examples of Barbeque
Pull Pork Shoulder (AKA Boston Butt)
Smoked Brisket (Texas Style)
BBQ Ribs (Various styles)
Whole Hog (Something I'm personally itching to try, but it's hard to get 45 friends to all synch up their schedule!

More to come including my treatise on how to grill the perfect steak...

Any questions?

**mm55** · 03-13-2009, 11:24 AM

If I slow cook a steak as I like my steak about medium well but don't want to burn the outsides, is it still considered grilling?

edit- I also feel more juices stay inside the steak when its cooked on a lower temp.

**LLoydBanks** · 03-13-2009, 11:26 AM

tell me some good easy high protein low fat recipes

HC · 03-13-2009, 11:26 AM

subbed!!!

supposed to be sunny and in the 50s this weekend...just might get my grill out and do up some ribs!

**AKmuscle49** · 03-13-2009, 11:27 AM

A whole pig roasted will feed about 25 people. 100lb pigs only have about 50-60lbs of meat.

**yabudday** · 03-13-2009, 11:27 AM

what are your favorite homemade marinades and favorite spices for the grill?

**Geers** · 03-13-2009, 11:27 AM

I love grilling, cant wait till the snow is gone and its nice out again to bring out the bbq.

In for how to grill the perfect steak

**jwdjrs** · 03-13-2009, 11:27 AM

Should be a great thread Nainoa

**AKmuscle49** · 03-13-2009, 11:28 AM

Originally Posted by mm55

If I slow cook a steak as I like my steak about medium well but don't want to burn the outsides, is it still considered grilling?

edit- I also feel more juices stay inside the steak when its cooked on a lower temp.

meh I like it seared on the outside and med rare on the inside. About 7 min a side over hot coals

**Mister_E** · 03-13-2009, 11:29 AM

Charcoal or Propane? That's always been a question I had. (Grilling)

**A_Hard_Rain** · 03-13-2009, 11:29 AM

fu ^

Propane or charcoal?

**rf0t0** · 03-13-2009, 11:29 AM

you made this thread in the wrong section.. the Nutrition section is that way.... all the people here only know how to make/only eat oatmeal and egg whites with whey shakes.

**PLANETGETLOW** · 03-13-2009, 11:29 AM

Chapter 1

**dimy** · 03-13-2009, 11:30 AM

Good thread...Jesus if you have a piece of really really good steak (any cut) then dont fcking season the hell out of it or marinate it. All you need is to brush it with olive oil and apply some sea salt, not regular salt.

**AKmuscle49** · 03-13-2009, 11:30 AM

Charcoal for best cooking- Natural Gas for ease of use.

**ChefPhalBignuts** · 03-13-2009, 11:31 AM

Originally Posted by 3rDgree

Charcoal or Propane? That's always been a question I had. (Grilling)

Depends on what you want. Charcoal is good because it adds some nice flavors, but it's a bit of a pain in the ass. Propane is easy to start, but doesn't really add too much extra flavor

*edit* ^ ^ ^ ^ beat me to it

**mm55** · 03-13-2009, 11:32 AM

Originally Posted by AKmuscle49

Charcoal for best cooking- Natural Gas for ease of use.

agreed.

**bustermac** · 03-13-2009, 11:32 AM

Whatever kind of meat it is....NEVER EVER EVER smash the meat or even press on it with the spatula. This squeezes the juices out, dries our the meat and also risks a flaming flareup that burns the outside before the middle is done.

I see people doing this with burgers and steaks, drives me nuts.

Best way to grill is to do one side, then the other. Don't flip it more than once. Let the juices get sealed up inside.

**ras2514** · 03-13-2009, 11:32 AM

Originally Posted by HC

subbed!!!

supposed to be sunny and in the 50s this weekend...just might get my grill out and do up some ribs!

We are going to be in the 50's as well...breaking out the grill for some kabobs and grilled zuchini !!

Originally Posted by rf0t0

you made this thread in the wrong section.. the Nutrition section is that way.... all the people here only know how to make/only eat oatmeal and egg whites with whey shakes.

Not true...I cook plenty of differrent things

TE · 03-13-2009, 11:34 AM

Originally Posted by mm55

If I slow cook a steak as I like my steak about medium well but don't want to burn the outsides, is it still considered grilling?

edit- I also feel more juices stay inside the steak when its cooked on a lower temp.

I would try cooking it on high heat at first to sear in the juices. Then lower it to cook it to your desired doneness.

**AKmuscle49** · 03-13-2009, 11:35 AM

grilled artichokes rock!

When cooking meat. Flip once and use tongs or a spatula. Never stab it with a fork

**mm55** · 03-13-2009, 11:35 AM

Originally Posted by TE

I would try cooking it on high heat at first to sear in the juices. Then lower it to cook it to your desired doneness.

repped

edit - chargin

**ChefPhalBignuts** · 03-13-2009, 11:36 AM

Let it rest a couple minutes after you take it off too. If you cut it directly off you lose a ton of juice

TE · 03-13-2009, 11:36 AM

Originally Posted by LLoydBanks

tell me some good easy high protein low fat recipes

totally depends on the cut of meat.

One of my favorites is marinating chicken breasts in KC Masterpiece's Honey Teriyaki marinade for about 4 hours.

**Nainoa** · 03-13-2009, 11:39 AM

Originally Posted by 3rDgree

Charcoal or Propane? That's always been a question I had. (Grilling)

Wow... I went to get a cup of coffee and this thread took off...

IMO... Grilling with Propane = Breaking the 11th commandment.

Propane brings no flavor to the party... Charcoal always does. Especially Lump.

When I'm grilling these days it's always a mix of Lump and Briquet...

Briq for heat control... Natural lump for the awesome diverse flavor.

*****

You could grill a steak over lump charcoal... Travel back in time 200 centuries, give it to your Caveman Grandfather G'tok-tok... And it would in his mind be a comfort food flavor from childhood...

I mean we're talking about a flavor here that has been recognized as Awesome since the dawn of our species...

Hard to turn away from that Salient point for the sake of propane convenience.

*********

Another thing to consider is that over the course of the next decade or so, as more and more "Green Energies" come on line... The cost of propane is going to go up, as Propane is actually a Bi-Product of Fossil Fuel Refinement.

So that propane grill that should "Last a Lifetime" might a decade from now, become a "Money Pit."

**harrisjl** · 03-13-2009, 11:42 AM

http://whatscookingamerica.net/Pork/PigPickin.htm

The pig pickin' is an important part of the culture of the South; the necessary work and time needed to cook the hog makes it ideal for church gatherings ("dinner on the grounds") or family reunions, and they can be held year-round (thanks in part to the Carolinas' mild winters). Pig pickin's are popular amongst the most devoted tailgaters at college football games across the south. The pig pickin' has been long associated with politics; many local political parties and politicians still use the pig pickin' to attract people to meetings and campaign rallies[citation needed]. In 1984, Rufus Edmisten, running for Governor of North Carolina at the time, was overheard stating that he was "sick of eating barbecue"; he lost the election and partially blames that comment for his defeat.

There are a lot of ways to make vinegar based sauce; I would never put katchup in mine....

**Nainoa** · 03-13-2009, 11:43 AM

Originally Posted by mm55

If I slow cook a steak as I like my steak about medium well but don't want to burn the outsides, is it still considered grilling?

edit- I also feel more juices stay inside the steak when its cooked on a lower temp.

The problem you're running into here is that the purpose of Slow Cooking is to break down the connective tissues (Of Collagen) and turn them into lip smackin' awesome Gelatin.

A good steak is always low on connective tissue. (And usually high in fat/marbeling.)

Slow cooking is only going to melt away the first stages of that marbeling, which is actually the more flavorful aspects of the marbeling... And it's just going to leave behind the calorie laden fats...

So Slow cooking a "Good Cut of Steak" is just giving you the high cals of cheat or bulk meal... Without the "Make you weak in the knees flavor" of seared marbeling.

**RandomMisc** · 03-13-2009, 11:44 AM

Originally Posted by Geers

I love grilling, cant wait till the snow is gone and its nice out again to bring out the bbq.

Fukc it, grill in the snow. Especially when womenz are around.

Nothing hotter than a dude who loves his steak so much that he'll stand outside in 20 degree weather to grill some ****. ****ing alpha.

**harrisjl** · 03-13-2009, 11:47 AM

Originally Posted by NightLight

i've never bbq'd a hog before...
it's just a little too ... unsettling? for me... lol i kind of feel bad
when i have to look at my food, in its entirety

It's really not that much different than seeing a whole baked/roasted chicken or turkey

**ChefPhalBignuts** · 03-13-2009, 11:47 AM

Originally Posted by RandomMisc

Fukc it, grill in the snow. Especially when womenz are around.

Nothing hotter than a dude who loves his steak so much that he'll stand outside in 20 degree weather to grill some ****. ****ing alpha.

You just inspired to text a couple of the boys and tell them I'm grilling tonight lol

A full chicken cut in two halfs, 4-5 top serloins(depending on how many come), foil pouch of mushrooms, another of squash.... What else should I pick up?

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