First Time Grilling

[tbradsim1]

Put a small pan of water also for pork and chicken, keeps the meat moist, with corn peel back the husks and wrap a piece of bacon with a dab of butter , you making me hungry. The old cajun

 

[jameral]

with corn peel back the husks and wrap a piece of bacon with a dab of butter

Damn! Cajun you don't mess around do you? It's not enough that the bacon fat will flavor the corn, but you gotta add butter on top!? YEAH I want one and I can can feel my arteries clogging up just thinking abou it. :rofl:

 

[crpntr1]

Hmm I never tried Bacon on it..gonna have to go get some corn now...

 

[thesmokindragon]

Steaks @ 1-1/2" thick, super-high heat/covered grill for 6-minutes per side (no playing with ur meat please :rofl: and it is done...MMM-mmm-MMM PERFECT every time!

 

[joshy]

Not really grilling related as when I cook steaks I do them in a pan, BUT(!) this is the method I use to check doneness. It works quite well for me. Hope I've helped at all.

 

[dsturg369]

Figured we needed some pics in here... 1.91 Lb Sirloin.

BTW... Those skinless sausages are about 11" long.

 

[jah76]

Thanks Dale, now I'm hungry. This site always makes me want to to smoke, drink, and eat.
That's pretty much my "Maslow's Hierarchy of Needs."

 

[ravkesef]

beautiful looking rib steaks by the way. Be careful about getting the grill too hot, or you will bypass something called the "Maillard Reaction," a chemical reaction that takes place when foods are heated to a certain point. It's what gives that beautiful crusty brown color to certain breads, and that crusty char-broiled flavor to meats. I cook over lump charcoal daily, and for medium rare, using a Big Green Egg, I get my inside temperature to 425, and then for a 1.5 inch steak, do 2 minutes on the first side, rotate the steak 60 degrees and then cook for one minute. then I flip the steaks, and repeat that process. Remove meat from grill, and let sit a few minutes for the juices to settle. Results: perfect medium rare steaks every time, with crusty exteriors.

 

[jorchamp]

Try lump charcoal. Let it burn until white ash but still hot: 500 degree. Give steaks 5 minutes a side - depends on how thiick they are. Most important give the fire time to settle down.

 

[mikethompson]

He's had 5 years to perfect his technique

 

[auburnfan]

Hahaha... Great!

 

[jpmcwjr]

All but two of the five-years-ago posters have left the building.

 

[deathmetal]

High attrition on this here internet thingy.