My Other Passion Besides Guilds - The Grill

[Midnight Toker]

As my wife will tell you, I am not a griller. However, we do have a little electric grill out on our patio, and we cooked up 4 steaks last Friday night, and they were fantastic! Perhaps there is still hope for me yet...

Steaks can be very easy if you follow a few simple rules. 1 picking out a good one at the market.(the more marbled, the better! 2 Seasoning (for me just salt/pepper) 3. Let it get to room temp before putting it on the grill. 4 Only flip it once.

Honestly, microwaving a perfectly poached egg impresses me more than grilling a steak.

 

[Central Florida Folkie]

https://www.amazon.com/gp/aw/d/B0BMLDL5GM?psc=1&ref=ppx_pop_mob_b_asin_title

Awesome! TY…

 

[Central Florida Folkie]

Here’s the Easter Ham I grilled this year…a Maple Bacon Bourbon Glaze and smoked, interestingly enough, with Mesquite. I was surprised at how well that wood went with it. I wanted to smoke with Apple or Cherry, but didn’t have time to get to the store to grab some and just used what I had on hand. This was about halfway through the cook. It got quite a nice crust on it by the time it was done and my son said it was the best ham he ever had. That rear burner is for the rotisserie that I have yet to explore using. I’m anxious to start learning how to cook that way not just for meats but potatoes and veggies in a basket, too….

 

[Westerly Wood]

Steaks can be very easy if you follow a few simple rules. 1 picking out a good one at the market.(the more marbled, the better! 2 Seasoning (for me just salt/pepper) 3. Let it get to room temp before putting it on the grill. 4 Only flip it once.

Honestly, microwaving a perfectly poached egg impresses me more than grilling a steak.

thanks man! We do all of that list and do 7 minutes a side. I like the challenge of grilling steaks cause you only got one shot to get it right. lol
Now our electric grill only heats to like 425, so i crank it up for 10-15 mins so it sizzles to start, then I know i hit it right.

 

[Midnight Toker]

Another little secret that I've had a lot of success w/.....

In this day and age of grilling/smoking shows on tv and everyone now being a backyard pitmaster, what was once a tough, cheap, and undesirable cut of meat, the brisket, is now practically unaffordable. Briskets were once a mainstay for butchers to take fat from the trimmimgs of other cuts and add it to brisket to make ground beef! Not anymore! And some folks get WAY too deep into it. I've heard of BBQ afficianados talking about only wanting the left side brisket because cows lay on their left side most...rendering that muscle more tender.

ok, tip #1. Next time you fancy a brisket, forgo shelling out $40-60 on one...and opt for a $15 london broil. (another very lean cut) Then do exactly what you would do w/ a brisket w/ a london broil. You, and your wallet, will thank me later.

 

[Minnesota Flats]

Grilled? Guild?

The distinction eludes me: please explain...

 

[MartyG]

Best steaks I've cooked start with a pretty thick cut prime boneless ribeye - maybe 1 3/4" - salt and pepper (course ground for both) and laid directly on a bed of screaming white-hot lump charcoal. No lid, no grate. Trust me, nothing sticks to the meat if it's hot enough. (Prepare for the smoke and flames.) 4 minutes a side and it's to die for. I like to serve it with grilled beets with goat cheese.

 

[chazmo]

Grilled? Guild?

The distinction eludes me: please explain...

That's because you're spelling it wrong...

"Gruild"

 

[Minnesota Flats]

And, as with all things worth doing, one must equip himself with the appropriate tools if he wishes to succeed at Gruilding:

 

[Central Florida Folkie]

And, as with all things worth doing, one must equip himself with the appropriate tools if he wishes to succeed at Gruilding:

NICE