First Time Grilling

[profpar]

Finally got around to using my new master forge charcoal grill and chimney starter. Steaks came out way more done than I would have liked, but still tender. I think next time I will heat the grill up much hotter, and cook the steaks for a shorter period of time. Live and learn. Any advice from grilling experts would be most appreciated. :D

 

[crpntr1]

Burn a nice hot wood fire in it, for seasoning, when you're ready to cook again let your coals be white hot, cook steaks 3.5 min on each side

 

[crpntr1]

Also if you touch the fatty part of the back of your hand, between thumb and index finger, open hand is rare, closed hand is Med, a fist is burned.

 

[profpar]

Thanks Chris

 

[profpar]

Thanks Chris

 

[gwtwdbss]

If I am doing steaks it's hot and fast to sear the meat. Chicken and ribs I go much slower with low heat. Don't forget to marinate your meat the night before.

 

[buster]

Lump char coal burns fast and hot. Good for searing rib eyes!

 

[jah76]

Neat tip Chris.
Prof you ever need a taste tester lemme know.

 

[martiniman]

P.S. remember they are going to keep cooking when taken off the grill, another 5-10 degrees or up 1/2 doneness, med-rare up to medium.

 

[crpntr1]

+1 martinman

 

[profpar]

Martini man, I had never considered that. Thanks

 

[profpar]

Thanks for alll the tips and avice guys.

 

[profpar]

Jah76' sure come over to Buford GA. We can enjoy a couple of bowls while waiting for the steaks to grill.

 

[mluyckx]

Prof, how many steaks ? My chimney is pretty big. If it's just the wife and I, I've actually grilled right on the chimney. Fill it half up, light it, wait till there's no more flames, rack over it, bingo ! That thing will crank like a jet engine ;-)

I usually get my steaks (ribeye or filet) about an inch thick. Rub with a little olive oil (the good kind), salt, pepper. Wife steak, 2 minutes a side. Mine.. 1 minute. On a plate, cover with aluminum foil, let sit for at least 5 minutes, maybe even 10. Serve with herb/garlic butter, a baked potatoe or oven roasted sweet potatoe, some asparagus or broccoli... Yum !

 

[crpntr1]

Crap...thanks Mick. I was going to bed, now I'm hungry

 

[crpntr1]

BTW profpar, good choice on the grill, beef don't taste right being cooked over gas.

 

[crpntr1]

Next time you grilling get some corn on cob, fresh with shuck on, carefully peal back the shucks and remove the inner 2-3 layers, then trim the other end of the cob, slather it with butter, salt and pepper then rewrap it in its shucks, tie the end with bakers twine and throwem on the grill for 20 mins or so..good stuff

 

[lordnoble]

I just throw the corn on, husks and all. It steams the corn right in its own jacket and the silk comes rights off when you shuck it after it's done. I've never really timed/measured heat for doing this so you'd just have to try it and figure it out. I'll see if I can figure it out tomorrow when we have some...
-Jason

 

[jah76]

So hungry now.
I do Indiana sweet corn like that Lordnoble.
Usually takes 2 beers time wise.

 

[joe912]

+1 on lump charcoal. Most briquette style charcoal has coal dust in it as a binder.

Also, a chimney is the ONLY way to start the fire. Damn simple and very effective. :wink: