[Lucky John]

[MightyMouseTech]

Originally Posted by bbbbmw

I just tried the Montreal Steak seasoning - it's good. Amazing they developed it in Montreal, Oklahoma.

Uhhhhh......

https://en.wikipedia.org/wiki/Montreal_steak_seasoning

https://en.wikipedia.org/wiki/Schwartz%27s

[dizzyF30]

Originally Posted by Lucky John

Looks amazing.

Grilled a T-bone on my Weber charcoal over the weekend. Although it was delicious, I did manage to overcook it just a tad. I took it off the grill at 140 degrees which after resting turned out to be medium well.

[Hawkeye]

Originally Posted by F32Fleet

Ever try cooking a frozen steak? It kinda puts the whole 'let steak warm up' concept to bed.

Like from the freezer to the grill? I don't know how you could get it cooked right!

I usually pull my steak from the deep freeze and put it in the fridge 2 days before cooking, and then pull it out ~30 mins before cooking and let it get around room temp. Then after it is done cooking you let it sit 5-10 mins so you don't lose all of the moisture when you cut into it.

[bbbbmw]

Originally Posted by MightyMouseTech

Uhhhhh......

https://en.wikipedia.org/wiki/Montreal_steak_seasoning

https://en.wikipedia.org/wiki/Schwartz%27s

Was kidding - it's great stuff!

[F32Fleet]

Originally Posted by Hawkeye

Like from the freezer to the grill? I don't know how you could get it cooked right!

I usually pull my steak from the deep freeze and put it in the fridge 2 days before cooking, and then pull it out ~30 mins before cooking and let it get around room temp. Then after it is done cooking you let it sit 5-10 mins so you don't lose all of the moisture when you cut into it.

https://www.cooksillustrated.com/how...-frozen-steaks

[boca1]

Originally Posted by glennQNYC

How long does it take to cook a steak that way?

depends a bit on the cut and how rare you want it, I usually do them at 129 degrees for 1.5-4 hours then sear in a cast iron for a minute a side, the beauty of it is you will not over cook it and you can safely cook at lower temperature.

When my wife worked a late shift, I would throw 3 steaks in the bath around 4:30, cook two for my son and I at 6pm, leave hers in and cook it at 8pm when she got home, and every steak was perfect

Makes the most amazing bone in pork chops you will ever have, I cook a them at 137 degrees and the pork comes out nice and tender.

Fried Chicken, OMG, the best, pulled pork, do a whole shoulder for 24 hours, then bake for 40 minutes

[bimmerfrk]

Nothing tops sous vide method. Simply the best.

[UncleWede]

This is what happens when a hungry guy falls off the wagon and is given the keys to the grill

3 of us ate it all

[Joe240]

Being a guy who’s young and not as versed in grilling as others, I’d like to extend a huge thanks to everyone who is posting the ingredients they used to season, and the few who have mentioned temps and times. You make people like me enjoy grilling more. I get to enjoy the finer meats in life at home instead of having to buy them from a restaurant.

[TXSTYLE]

From my grill on Memorial Day....

It's okay if you drool.

[UncleWede]

Originally Posted by TXSTYLE

From my grill on Memorial Day....

It's okay if you drool.

I'll take a few dogs, as long as there is cheese!

[lsturbointeg]

did a couple of recipes over the Weekend. here's some Beef Short Ribs marinated in Budweiser, Soy Sauce, Vinegar and crushed Garlic. Turned out freakin' AMAZING!


The 2nd one is Flank Steak marinated in Worcestershire, Apple Vinegar, Olive Oil, Chile Powder, Crushed Red Pepper, Salt and Crushed Garlic topped with Cabernet Sauvignon reduction and Rosemary

[Joekerr]

So I tried the reverse sear method last night...sort of meh.

I agree it did cook it nicely in terms of it being even all the way throughout the steak, but it became a little rubbery since mine sat out for about 9 minutes as I was attempting to correct my wife's steak as it was too rare for her.

Plus I didn't really feel like the flavours made it through. I had salted it before the oven, and then basted it with melted butter, garlic, thyme and rosemary, and while some elements of that came through, it was superficial because there was no time for it to absorb into the meat.

For the level of effort involved in creating a reverse sear, I don't think I'll bother again - I can get a steak that is almost just as perfectly evenly cooked by doing it all on the grill and much faster too. Plus, I can marinade the steaks beforehand to get the flavour profile up.

[Hawkeye]

Originally Posted by Joekerr

So I tried the reverse sear method last night...sort of meh.

I agree it did cook it nicely in terms of it being even all the way throughout the steak, but it became a little rubbery since mine sat out for about 9 minutes as I was attempting to correct my wife's steak as it was too rare for her.

Plus I didn't really feel like the flavours made it through. I had salted it before the oven, and then basted it with melted butter, garlic, thyme and rosemary, and while some elements of that came through, it was superficial because there was no time for it to absorb into the meat.

For the level of effort involved in creating a reverse sear, I don't think I'll bother again - I can get a steak that is almost just as perfectly evenly cooked by doing it all on the grill and much faster too. Plus, I can marinade the steaks beforehand to get the flavour profile up.

That is funny, I did reverse sear for the first time last night as well and my experience couldn't have been more different. I think it is my go to until I try out the Sous Vide.

I used Penzey spices before cooking at 275 and then did the sear with just butter and no additional spice and it turned out amazing. Luckily both the lady and I like medium rare so I didn't have to let it set out as long.

[Joekerr]

Originally Posted by Hawkeye

That is funny, I did reverse sear for the first time last night as well and my experience couldn't have been more different. I think it is my go to until I try out the Sous Vide.

I used Penzey spices before cooking at 275 and then did the sear with just butter and no additional spice and it turned out amazing. Luckily both the lady and I like medium rare so I didn't have to let it set out as long.

And to be fair, I don't know how much my steak was affected by sitting out that long - I may be unfairly judging it.

I love my marinade too much to give it up - and the reverse sear does not lend itself well to marinaded steak, since it is better for the steak to be dry.

I do agree it was very evenly cooked though - and I kept mine at a lower temp - I had the oven at 190 degrees and it was in there for about 40 min until it hit 110 or so degrees and then tented it for a few minutes because the BBQ still wasn't at max temp.

[UncleWede]

WTF lsturbointeg ??? First Bud, then Cab/rosemary reduction? Kinda stretching the limits of culinary devices, don't you think?

[lsturbointeg]

Originally Posted by UncleWede

WTF lsturbointeg ??? First Bud, then Cab/rosemary reduction? Kinda stretching the limits of culinary devices, don't you think?

LOL no the Bud recipe was done on Saturday afternoon. than some friends decided to stop by late Sunday afternoon so i whipped up the Cab marinade since it was easy.

[RickFLM4]

Anyone ever get their grill professionally cleaned?

[Joekerr]

Originally Posted by RickFLM4

Anyone ever get their grill professionally cleaned?

Well, I'm a professional by nature of what I do (profession of accounting), and I've cleaned my grill so.....yes

Otherwise - no.

[UncleWede]

Originally Posted by RickFLM4

Anyone ever get their grill professionally cleaned?

You mean, lightning the current fire to burn off all the leftovers from the last fire? And then wiping the can rings left from the previous production off any flat surfaces???

[RickFLM4]

Originally Posted by Joekerr

Well, I'm a professional by nature of what I do (profession of accounting), and I've cleaned my grill so.....yes

Otherwise - no.

Hey same as me.

Originally Posted by UncleWede

You mean, lightning the current fire to burn off all the leftovers from the last fire? And then wiping the can rings left from the previous production off any flat surfaces???

No apparently there are people who come to your house, disassemble most of the grill and get it clean to a new / almost new status. Not just the grates, but the burners, inside "tub" of the grill, inside lid and other parts. (Then re-assemble.)