I’m digging Brat Patties these days. I can’t screw them up, there’s some nice varieties, and they taste fantastic IMO.
Grilling for Terrible Grillers(like me) Thread
- Thread starter PeliniTheCrutch
- Start date
Nothing like an .89 cents package of dogs
Problem with my thread is that it will be extremely difficult for the >400 bench and under 4.4 forty crew to respond.
But I need idiots like me!!
Like seriously, how do I screw up hamburgers?!
I focus on timing.. Depending on your grill.. but I do roughly 4-5 minutes each side, then flip and put the cheese on until it melts, usually works pretty good.. All dependent on how close they are to the flame, how hot your grill gets, etc. I've had my grill for like 5 years so I've gotten the timing down on most things, other than that I just go by feel.. I'd rather be undercooked than overcooked
Buy pre-grilled stuff. Even if it’s just grill lines drawn on with a sharpie and pop it in the microwave.
My grill game is pretty solid... but one thing I have never been able to make is a good steak on the grill. So I started putting them in the oven and getting them up 130ish and then put them on the grill thats been preheated to 550 for the tic tac toe char marks and brother what a game changer. Perfect every time.. but I cannot tell you how many steaks that I have cooked prior to this method that we're just nothing special no matter how good the meat was
Here’s a simple recipe for grilling steaks that’s hard to screw up. You may under or overcook the first time or two until you visually know what you’re looking for…
1. Select your cut - Best cuts for grilling (IMO) are ribeye, T-bone/porterhouse, NY strip, KC strip or sirloin. I don’t really like filets, but you can grill a filet like this as well if you want. I prefer “thick cut” steaks with good marbling throughout the cut. Filets and sirloins with less marbling so don’t worry about that with those cuts, they’re lean and that’s just how filets and sirloins are.
2. Prep - With all cuts other than the sirloin and KC strip I simply season the cut with…
Black Pepper, Sea salt, Onion powder and Garlic powder. I go heavier on the salt and pepper and a little lighter on the onion/garlic powder. But you can find your own preference on seasonings. Let the cut sit, in the fridge and absorb seasonings for at least 30-45 minutes, but longer is even better IMO.
Now, if you’ve selected a sirloin or KC strip I recommend you marinate your cut in crushed pineapple (preferably fresh, but canned will work) for at least an hour. This isn’t for flavor, you won’t even taste the pineapple. After marinating, rinse off your cut(s) and pat dry with a paper towel. We do this for the acidic properties of the pineapple to help tenderize and break down any connective tissue. When tenderizing is complete, then season like the other above cuts. (salt, pepper, onion powder and garlic powder)
Lastly, before we go to the grill… Leave a stick or two of butter (real butter) out until it’s room temperature. You’ll need enough butter to coat the top side of each cut. I use a lot of butter, I coat them pretty thick. Then put the cuts back into the fridge for a 5–10 minutes to firm up the butter.
3. Time to grill - For standard grated grills, propane or coal, I like to get my temp up pretty high. Minimum acceptable temp is around 425 degrees, 500 to 550 is more ideal if your grill is capable.
Charcoal Grill - You have sufficient temp at this point. Now place your cuts butter side up on the center or hottest part of the grill to get a proper sear. Sear should take about 1-3 minutes per side depending on your temp. Closer to 400 you’ll want to sear for almost 3 minutes, 500 closer to a minute. Once you’ve got a beautiful sear, will probably visually look a little burnt, that’s good. After a few times you’ll develop an eye for a good sear. After searing both sides move steaks to outside of the charcoal grill where the temperature is lower. At this point you may want to cut one of your steaks to check its redness. (your steak) You probably won’t have to do this once you get used to the process and develop an eye for the proper cook. I cook everything medium unless asked to do something different. You can reference the internet if you need a visual guide to what rare, medium rare, medium and well done look like. Once you have the desired cook, enjoy an amazing steak.
Propane Grill - Do everything the same. You just turn your temp down to between 350-400 degrees after a good sear. You don’t have to move the steaks to the edge of the grill to achieve a lower temperature.
Griddle - High temperature, similar to a grater grill, but place the cuts butter side down on a griddle style grill. Once again, turn your temperature down after you’ve achieved a quality sear. The sear will look a little different on a griddle, but you’ll develop an eye for that as well.
Tips - 1. Sometimes having a spray bottle or squirt gun to tame your flames is helpful. Butter will cause most grated grills to flame up a bit. The flames are a good thing, but they can get excessive. Just squirt them down with water when necessary. Be careful not to shoot ash onto your steaks if you’re using charcoal.
2. Get some nice big tongs. I like to hold each steak on its side(s) with the tongs to at least partially sear the sides of your steaks. I don’t do this if I’m cooking for more tha n 5ish people. (too laborious) But for five or less steaks it’s ideal. But you’ll need some nice big tongs or it will be too hot for you to hold the steak on its side over the grill. Also, some thicker cuts will sit on their side all by themselves, but most will require you to hold them in place.
That’s pretty much it. Sounds a bit detailed when you 1st read it but it’s actually a really easy process. Once you do it once or twice you’ll have it all to memory. Good luck…🙂
1. Select your cut - Best cuts for grilling (IMO) are ribeye, T-bone/porterhouse, NY strip, KC strip or sirloin. I don’t really like filets, but you can grill a filet like this as well if you want. I prefer “thick cut” steaks with good marbling throughout the cut. Filets and sirloins with less marbling so don’t worry about that with those cuts, they’re lean and that’s just how filets and sirloins are.
2. Prep - With all cuts other than the sirloin and KC strip I simply season the cut with…
Black Pepper, Sea salt, Onion powder and Garlic powder. I go heavier on the salt and pepper and a little lighter on the onion/garlic powder. But you can find your own preference on seasonings. Let the cut sit, in the fridge and absorb seasonings for at least 30-45 minutes, but longer is even better IMO.
Now, if you’ve selected a sirloin or KC strip I recommend you marinate your cut in crushed pineapple (preferably fresh, but canned will work) for at least an hour. This isn’t for flavor, you won’t even taste the pineapple. After marinating, rinse off your cut(s) and pat dry with a paper towel. We do this for the acidic properties of the pineapple to help tenderize and break down any connective tissue. When tenderizing is complete, then season like the other above cuts. (salt, pepper, onion powder and garlic powder)
Lastly, before we go to the grill… Leave a stick or two of butter (real butter) out until it’s room temperature. You’ll need enough butter to coat the top side of each cut. I use a lot of butter, I coat them pretty thick. Then put the cuts back into the fridge for a 5–10 minutes to firm up the butter.
3. Time to grill - For standard grated grills, propane or coal, I like to get my temp up pretty high. Minimum acceptable temp is around 425 degrees, 500 to 550 is more ideal if your grill is capable.
Charcoal Grill - You have sufficient temp at this point. Now place your cuts butter side up on the center or hottest part of the grill to get a proper sear. Sear should take about 1-3 minutes per side depending on your temp. Closer to 400 you’ll want to sear for almost 3 minutes, 500 closer to a minute. Once you’ve got a beautiful sear, will probably visually look a little burnt, that’s good. After a few times you’ll develop an eye for a good sear. After searing both sides move steaks to outside of the charcoal grill where the temperature is lower. At this point you may want to cut one of your steaks to check its redness. (your steak) You probably won’t have to do this once you get used to the process and develop an eye for the proper cook. I cook everything medium unless asked to do something different. You can reference the internet if you need a visual guide to what rare, medium rare, medium and well done look like. Once you have the desired cook, enjoy an amazing steak.
Propane Grill - Do everything the same. You just turn your temp down to between 350-400 degrees after a good sear. You don’t have to move the steaks to the edge of the grill to achieve a lower temperature.
Griddle - High temperature, similar to a grater grill, but place the cuts butter side down on a griddle style grill. Once again, turn your temperature down after you’ve achieved a quality sear. The sear will look a little different on a griddle, but you’ll develop an eye for that as well.
Tips - 1. Sometimes having a spray bottle or squirt gun to tame your flames is helpful. Butter will cause most grated grills to flame up a bit. The flames are a good thing, but they can get excessive. Just squirt them down with water when necessary. Be careful not to shoot ash onto your steaks if you’re using charcoal.
2. Get some nice big tongs. I like to hold each steak on its side(s) with the tongs to at least partially sear the sides of your steaks. I don’t do this if I’m cooking for more tha n 5ish people. (too laborious) But for five or less steaks it’s ideal. But you’ll need some nice big tongs or it will be too hot for you to hold the steak on its side over the grill. Also, some thicker cuts will sit on their side all by themselves, but most will require you to hold them in place.
That’s pretty much it. Sounds a bit detailed when you 1st read it but it’s actually a really easy process. Once you do it once or twice you’ll have it all to memory. Good luck…🙂
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Not a bad method. Try my above recipe/process. People rave about my steaks, it’s really worked well for me.
I'm stuck at 399lbs and a 4.41.
Get a bag of McDoubles and put them on the hottest part of your grill. Sweet grill marks in no time.
Pro tip:
Dino Nuggets on the grill and baste them with some cheap BBQ sauce. Voila! General Tso's summertime chicken. The hot neighbor lady will let you smash.
I do the same but I do it all on the grill so there is more smoke flavor. It is known as the reverse sear method. Start your fire slowly and the add some wood chunks of your choice. Keep your vents mostly closed so the temperature doesn't go beyond around 250 degrees. Here is a Tri Tip (covered in a paste of Rosemary, garlic and Olive Oil) on my Weber slowly coming up to temp.
Notice I have a meat probe attached to a thermometer to monitor the internal temperature. Once it got to 113 to 114 degrees I pulled it off and loosely covered with foil. I then opened up the vents and put on my searing grate. Once it got to blazing hot
I put the Tri Tip on top.
All you need at that hot is approximately 60 to 90 seconds per side to get the grill marks / crust you desire.
After both sides are done bring it in and let it rest around 10 minutes
before you slice it up. Taking it off at 113 to 114 and then searing gets you an also perfect medium rare 134 degrees.
And here is the result.
Any of you can do this if you learn to control the temperature of your grill.
I do the same but I do it all on the grill so there is more smoke flavor. It is known as the reverse sear method. Start your fire slowly and the add some wood chunks of your choice. Keep your vents mostly closed so the temperature doesn't go beyond around 250 degrees. Here is a Tri Tip (covered in a paste of Rosemary, garlic and Olive Oil) on my Weber slowly coming up to temp.
Notice I have a meat probe attached to a thermometer to monitor the internal temperature. Once it got to 113 to 114 degrees I pulled it off and loosely covered with foil. I then opened up the vents and put on my searing grate. Once it got to blazing hot
I put the Tri Tip on top.
All you need at that hot is approximately 60 to 90 seconds per side to get the grill marks / crust you desire.
After both sides are done bring it in and let it rest around 10 minutes
before you slice it up. Taking it off at 113 to 114 and then searing gets you an also perfect medium rare 134 degrees.
And here is the result.
Any of you can do this if you learn to control the temperature of your grill.
Used to do that with my smoker but wfie didn't like how it smoked up the house so thats when I switched to the oven...then toss em on the gasser.
Filets are all I do now and I cook in oven at 250ish till the desired 130ish...and they come out perfect pink like your photo and I am so happy to have finally found a method to cook one of my favorite foods!!
Looks aweaome BTW!!
For my burgers now it’s strictly smash patties on the Blackstone but my 20 year old barrel charcoal grill will cook a steak as good as any. Gotta go hot and fast either way!
I may be trash for this but I love a good thin sliced carne asada seasoned chuck steak over charcoal cooked hot in about 2 minutes. Plenty of character, quick and easy! Chop it up for taco meat for the week.
Even easier is any functional pellet smoker. Ribs and pork butt are hard to screw up IMO. 225 and just pass the time Bill Moos style.
I may be trash for this but I love a good thin sliced carne asada seasoned chuck steak over charcoal cooked hot in about 2 minutes. Plenty of character, quick and easy! Chop it up for taco meat for the week.
Even easier is any functional pellet smoker. Ribs and pork butt are hard to screw up IMO. 225 and just pass the time Bill Moos style.
I tried cooking steaks on the Pit Boss smoker this past weekend. Seasoned sirloin. Honestly better than the propane grill. Got it up to 425 before I threw them on. Seared both sides until browned then reduced the heat a little and let them cook to the family's preference. Good flavor but didn't let them marinate long enough before cooking.
Might be easier to go to a good restaurant.
Easier, but a lot more expensive. My last trip to Mahogany Prime cost me about 300 bucks. I can cook 5 steaks myself for less than $100. And I actually like my recipe/method better than most high end steak houses.
Great job.I do the same but I do it all on the grill so there is more smoke flavor. It is known as the reverse sear method. Start your fire slowly and the add some wood chunks of your choice. Keep your vents mostly closed so the temperature doesn't go beyond around 250 degrees. Here is a Tri Tip (covered in a paste of Rosemary, garlic and Olive Oil) on my Weber slowly coming up to temp.
Notice I have a meat probe attached to a thermometer to monitor the internal temperature. Once it got to 113 to 114 degrees I pulled it off and loosely covered with foil. I then opened up the vents and put on my searing grate. Once it got to blazing hot
I put the Tri Tip on top.
All you need at that hot is approximately 60 to 90 seconds per side to get the grill marks / crust you desire.
After both sides are done bring it in and let it rest around 10 minutes
before you slice it up. Taking it off at 113 to 114 and then searing gets you an also perfect medium rare 134 degrees.
And here is the result.
Any of you can do this if you learn to control the temperature of your grill.
Wrong thread dude.
One thing that everyone is missing the boat on is how to tenderize a steak. My wife has never produced any cut or thickness or size of steak that does not just melt in your mouth. She is a cooking guru, compliments of the 8 hours a day she watches cooking shows on tv. lol (I'm not a watcher, I'm a consumer).
So you take your steak(s) and place them on the counter on top of Saran Wrap and then overlap them with the extra wrap. Take your fingers and make a "beak" out of them, you know, all 4 fingers and thumb tight together and just go about the steak a time or two, depending on how thick it is, and it will tenderize the hell out of it. The thickness determines how much you might want to tenderize it.
Then grill however you choose to grill, but you should let the steak "rest" and finish itself in its own juices before you serve it.
Good luck, but her method just impresses the hell out of me.
Well…I can’t afford the high end steak houses you must be going to. I wouldn’t/can’t spend anywhere near $300.
I was thinking of something like Jess and Jim’s in KC.
Jess and Jim’s Steakhouse
A number of years ago my neighbor and I weren't getting along real well. I was in my backyard grilling my wife's recipe for chicken (which wasn't very good & smelled funky I thought.)
Hearing a fire engine getting louder & louder kind of told me they were coming down our street. I was shocked when I was confronted by 3 firemen storming into my backyard. They stopped & stared at me grilling chicken and I stared back with my mouth open and holding a pair of tongs.
"We got a report you were burning plastic back here."
"Plastic? This is my wife's chicken."
Boy they left my backyard pi$$ed. They then went to each of my neighbor's houses asking questions.
Hearing a fire engine getting louder & louder kind of told me they were coming down our street. I was shocked when I was confronted by 3 firemen storming into my backyard. They stopped & stared at me grilling chicken and I stared back with my mouth open and holding a pair of tongs.
"We got a report you were burning plastic back here."
"Plastic? This is my wife's chicken."
Boy they left my backyard pi$$ed. They then went to each of my neighbor's houses asking questions.
I use my offset smoker, then do the reverse sear with butter and more rosemary and sage in a cast iron skillet.I do the same but I do it all on the grill so there is more smoke flavor. It is known as the reverse sear method. Start your fire slowly and the add some wood chunks of your choice. Keep your vents mostly closed so the temperature doesn't go beyond around 250 degrees. Here is a Tri Tip (covered in a paste of Rosemary, garlic and Olive Oil) on my Weber slowly coming up to temp.
Notice I have a meat probe attached to a thermometer to monitor the internal temperature. Once it got to 113 to 114 degrees I pulled it off and loosely covered with foil. I then opened up the vents and put on my searing grate. Once it got to blazing hot
I put the Tri Tip on top.
All you need at that hot is approximately 60 to 90 seconds per side to get the grill marks / crust you desire.
After both sides are done bring it in and let it rest around 10 minutes
before you slice it up. Taking it off at 113 to 114 and then searing gets you an also perfect medium rare 134 degrees.
And here is the result.
Any of you can do this if you learn to control the temperature of your grill.
Similar results. Looks great
That's the reason I don't do steak houses. I can make a steak that rivals anything they do at a fraction of the cost. Never worth the money they charge in those places.
Holla
I will never get a steak at a restaurant again. Went to Flemings ordered a ribeye and it was disgusting. Much rather get a good cut from a butcher and grill myself
Maybe putting a cheese slice on a raw hamburger patty? I have never been elected to an office other than FFA in High School, but I did witness a US Senator do so on a video to prove that he was just a normal guy.
Also do not try to make them mini meatloaves two inches tall stuffed with goodies, that requires being a slave to the grill for a considerable amount of time. For regular patties just load your grill with 1/3 bag of charcoal, couple cups of lighter fluid and ignite. When the flames die down, add burgers, close cover and cook until flames start again. Add cheese slices and enjoy.
Dumbass Chuck Shumer.Maybe putting a cheese slice on a raw hamburger patty? I have never been elected to an office other than FFA in High School, but I did witness a US Senator do so on a video to prove that he was just a normal guy.
Also do not try to make them mini meatloaves two inches tall stuffed with goodies, that requires being a slave to the grill for a considerable amount of time. For regular patties just load your grill with 1/3 bag of charcoal, couple cups of lighter fluid and ignite. When the flames die down, add burgers, close cover and cook until flames start again. Add cheese slices and enjoy.
The best steak I ever had...was in my freezer for a year, maybe more.
My Dad let is sit on the counter to defrost and he fried it up in a pan with salt and pepper.
My Dad let is sit on the counter to defrost and he fried it up in a pan with salt and pepper.
My Dad was a farmer, my Mother a teacher. Father cooked his noon meals on the stove with a cast iron skillet with whatever he found in the refrigerator or on the pantry shelves. One day when I was home sick, he severed up corned beef hash and sardines in the same skillet. Mom would also send us to country school with a sandwich of summer sausage, creamery butter on banana bread, a mostly brown banana and a thermos of pasteurized milk that needed to be shook to break up the natural butter fat that rose to the top.
Just trying to help the terrible grillers not be terrible!
Thanks.Just trying to help the terrible grillers not be terrible!
Tomorrow I’m gonna show my kid how to be Maxx Crosby.
