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Thread: Grilling

  1. #16
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    I soak my steaks in Coke.....the ultimate tenderizer. I also never put pepper on it until it's off the fire, and don't believe in salt. But I do love me some onions, mushrooms and fresh garlic with applewood smoke.
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    Im going to have to look into the Gates sauce. Ive tried a "midnight rub" Love it... Its bad ass...

    Midnight Brisket Rub
    --------------------------------------------------------------------------------

    1/8 cup salt
    1/8 cup black pepper
    1/8 cup paprika
    1 TBSP granulated garlic
    1 tsp dry mustard
    1 tsp Accent (MSG)
    Thanks MO for the wicked Sig.

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    KCL

  4. #18

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    Quote Originally Posted by claymore View Post
    Im going to have to look into the Gates sauce. Ive tried a "midnight rub" Love it... Its bad ass...

    Midnight Brisket Rub
    --------------------------------------------------------------------------------

    1/8 cup salt
    1/8 cup black pepper
    1/8 cup paprika
    1 TBSP granulated garlic
    1 tsp dry mustard
    1 tsp Accent (MSG)
    Gates sauce is good...that's what I always buy..I live near KC and I have never been to Gates.

  5. #19
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    Quote Originally Posted by rcsodak View Post
    I soak my steaks in Coke.....the ultimate tenderizer. I also never put pepper on it until it's off the fire, and don't believe in salt. But I do love me some onions, mushrooms and fresh garlic with applewood smoke.
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    So you don't believe in osmosis? Just the right amount of salt doesn't make your food taste salty, but its a tool to allow the flavors you have put on the surface of the meat to get into the meat. The sodium in your coke is the "salt" that is serving that purpose for you.
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  7. #20
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    so when you guys smoke your brisket... What temp are you guys looking for? Ive tried 180 and 195. 180 worked out best for me, but Im thinking on taking it to 170, and letting it sit 2 hours (in foil in a cooler).
    Thanks MO for the wicked Sig.

  8. #21
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    Quote Originally Posted by KCL View Post
    KC Strips later today.
    Tease.
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    I did a high sear this weekend when I grilled fajitas. 1 minute on each side, then wrapped in double ply aluminum foil to let it finish cooking as it rest for 15 minutes.

    As others have seen, I accomplished this high sear by putting the steaks right on the coals.
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  11. #23

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    Quote Originally Posted by rcsodak View Post
    Tease.
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    I'm not teasing..I really am going to grill a couple later on.

  12. #24

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    Quote Originally Posted by claymore View Post
    so when you guys smoke your brisket... What temp are you guys looking for? Ive tried 180 and 195. 180 worked out best for me, but Im thinking on taking it to 170, and letting it sit 2 hours (in foil in a cooler).
    I really don't know...I just know I let it smoke for quite awhile...

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  14. #25
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    Anybody ever take an onion (sweet), halve it, put butter in the middle and wrap in tin foil and place it directly on the coals? YUMMMMM
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    Buff, make sure the steak is room temp then grill hot never turn more than once and try rubbing a little butter on your meat
    use whatever grill spices you like but put a little butter on just before grilling,it makes for a nice "crisp" ext and gives it that steakhouse flavor !


    johnny's seasoning salt and butter works great together

  16. #27
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    Proper cooking of steaks is highly dependent on how you like your steaks cooked and how thick the meat is.

    Do you like rare, medium or well done? What is the thickness? I cook my steaks on high heat. I won't open the grill until I'm ready to turn the meat and then not again until done.

    I never marinate a good steak, that's for the other meats.
    Merry.

  17. #28
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    I only ever turn my steaks once...I do not like a hard seared outer shell, I like it cooked so its slightly tough, but still able to move a bit...My test is if I drop a peppercorn on it, it should not bounce off. It should hit and stay on the steak

    I also never cook on high. I heat the grill up to high, once on high I turn to med, and apply my steaks. 3-4 minutes depending on thickness. I only ever turn once.


    I agree about putting on some salt and rub before hand. I also use worcester to keep them from drying out.
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  18. #29
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    I ordered a new Weber one touch Gold, 22.5 inch black grill today. I am happy, I know its not as nice as some other grills, but its exactly what I want, and it matches my WSM smoker.





    Super excited, I had to take my other grill to the dump because the leg rusted off. Havent grilled a burger in weeks.
    Thanks MO for the wicked Sig.

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  20. #30
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    Grill plates rule.

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