No muss no fuss.
Posted on 06/16/2012 2:02:45 PM PDT by Daffynition
As a fifth-generation, family owner of Omaha Steaks, I literally grew up grilling. It’s my heritage. My great, great-grandfather started the company and for nearly 100 years, we’ve been working to help our customers to master the art of grilling the perfect steak.
I had great teachers in my dad and other family members, but I have had my share of grill disasters, too.
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The steak in the picture is clearly overcooked.
Oak is the bomb.
Have you ever used red oak? Very nice.
I like to use pear wood when the meat is lamb.
When my husband cooks the Thanksgiving turkey he uses mesquite.
We have grilled and smoked just about anything you can cook in an oven or the stove top.
A meat loaf is pretty good smoked/grilled with all the fixings right along with it.
For steaks, go to CostCo. They only sell USDA Choice and Prime cuts of beef, and the prices are very reasonable.
Their pork products are also excellent.
I love that steakhouse outside of Coalinga. Used to get to go there as a treat when we would go out there to visit my grandparents as a kid.
I'm intrigued.
Do you coat it with garlic or just put it inside the boot?
Omaha steaks support Ben Nelson (I once read on this site)
Might be something to do with the regulator, but mine doesn't like it when you turn on the burners before you open the valve on the propane tank. That gives me a weak flame.
How old is it? If it's several years old, and you've never cleaned them, could be that your jets are clogged.
There's a jet on the propane tank, and one on each burner. They look like brass plugs, and have a pinhole in the center. Remove them and shoot out the pinhole with some carb cleaner. I have to do that about every other year, depending on use.
If the burners are rusty-looking, they get clogged, too. Use a wire brush to polish them up.
Charcoal is such a pain in the ass I never BBQ’ed after work.
Now with my propane grill and the knowledge of how to use it I cook every other night.
Grilling with propane is no different than charcoal; if you don’t know what you are doing the food is going to suck. If you do know what you are doing it is great.
Prime+ Ribeye from Tony’s. Hot cast iron BBQ grill. A little salt, just a little. Grill the sucker hot and eat! Always tender, juicy, and delicious!
Me neither.
That sucker better be full-on red before I'll bite.
Was the animal upset when it was killed?
Then it's done.
1 cup Burgundy wine
1 small garlic clove, minced
1 tablespoon Worcestershire sauce
¼ teaspoons oregano
1 small onion, minced
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons horseradish
2 tablespoons parsley
2 tablespoons prepared mustard
1 tablespoon sugar
2 teaspoons butter
2 ½ pounds sirloin steak about 1 ½ inches thick
meat tenderizer after punching the meat with fork.
Marinate overnight. Cook on charcoal grill.
“Charcoal is such a pain in the ass I never BBQ’ed after work. Now with my propane grill and the knowledge of how to use it I cook every other night.”
Same here. The taste secret to me with a propane grill is to use a cast iron grate versus ceramic or stainless teel. It gets hot, stays hot, and adds flavor. I have a Weber grill with cast iron grates.
I can’t eat a pink steak. They taste like blood.
Wipe it’s butt, wipe it’s nose and slap it with a hot skillet.
It’s done.
That said, I never did develop a taste for blood rare. How anyone even eats one that is cool in the middle is beyond me. I can deal with it if hot all the way through and at least some texture in the middle rather than slippery and mushy. I guess you’d have to grow up with that to eat it, lol.
My mother would buy great cuts of meat and ruin them by turning them into rock hard chunks of carbon.
Now, I like my steak bloody.
I always cook on grill with charcoal.
Gas grills can't come close in flavor.
Man. I love threads like this. Looks like I got some new stuff to try next time.
We can thank big government nannyism for that. This is a common new problem caused by a new mandated safety valve that restricts gas flow if Big Brother thinks too much gas is being used. To avoid tripping it turn your gas on barely to light and increase the volume slowly. If you do trip it it's supposed to reset if you disconnect the hose from the tank. But it doesn't always work right and you may have to wait a day for it to reset.
Leftists have a seething hatred for barbecue grills and want to ban them. They can smell their neighbors cooking steaks and having fun which causes painful feelings of envy.
No muss no fuss.
I start my charcoal Weber Smokey Joe grill with gasoline. 1/3 the price of charcoal lighter. Light a piece of paper, throw on charcoal and back off. LOL!
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