Grilling!

Hawk Teflon

Hawk Teflon

Veteran
So my wife and I just bought our first grill, and put it all together. We haven't been able to have one, considering we've always lived on the top floor of our apartments, and that would be too much of a pain lugging it up and down stairs. But now we have a house. I grilled burgers tonight. They didn't burn, nor were they undercooked. They were "fine." I was kinda disappointed. I don't know anything about grilling, and I was obviously supposed to season the burgers. That's what I learned tonight.

So do you guys have any recipes for some good old fashion grilling? I want to try a bunch of stuff out. Remember I'm totally green at this, so the more info the better!
 
Hawk,

Right when you cook on a new grill the meat isn't that great, turn it on hi for an hour to burn all the new paint/metal stuff off. I usually put some cheap meat / chicken on it and burn the heck out of it so the grill will have more of a charred flavor than the new metal flavor. Over time it will become a lot better. New grills suck, gotta break them in.
 
The best BBQ ever is off my buddies 20+ year old grill, that thing is so black and charred. He won a national BBQ contest here in KC (The American Royal) with it.
 
Ohh yea, the liquid smoke you buy in a bottle is also good to speed things up, burn through some cheap chicken / meat and a bottle of liquid smoke before you use it. Char the crap out if it.
 
I grill alot for the Family Callaghan.

Flank steak (poor man's steak) is both a great starter and a way to get to know your grill (hot-spots, etc.) Plus, if done to medium-rare perfection, is a damn good piece of meat.

This is a recipe that I use for this particular hunka hunka burning love:

Marinade
1/4 cup honey
1/2 cup reduced sodium soy sauce
1/4 cup canola oil
1/4 cup teriyaki sauce or teriyaki marinade
4 cloves garlic, minced
1 teaspoon ginger

Steak
1 lb flank steak


1. Combine all marinade ingredients in large ziploc bag.
2. Score steak by making shallow diagonal cuts across steak (on both sides, opposite directions)
3. Add steak to bag, seal bag.
4. Refrigerate at least 2 hours (up to 24 hours).
5. While pre-heating grill, remove steak from fridge.
6. Grill 10 - 12 minutes or to desired doneness (I "sear" each side on high for 2 minutes, then go medium heat to cook each side 3 minutes...always with the lid closed)
**6A. Let sit on cutting board for 6 minutes or so**
**6B. Cut into 1" - 1 1/2" strips; serve with sauce (see below)**
7. To serve the marinade as a sauce: bring leftover marinade (from bag) to a boil in a small saucepan, reduce heat. Simmer 5 minutes.


*In fact I just made this last night:
**Edited to add
15711_436391263221_739398221_5590294_7986725_n.jpg
 
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Flank steak is also good to cut the meat in thin strips and use the next day for Fajitas. You can do a lot with flank steak.
 
Yeah, I did the whole, "turn it on high for 20 minutes, let cool, spray with Pam, let that burn off, then begin," but I'll try flank steaks. Thanks for that heads up!
 
Other than burgers and chicken breast, I usually prefer to grill whole chickens or huge slabs of beef. Indirect heat is the way to go until you run out of space. Then, a Bullet is a wise, albeit highly committal, purchase.

I like my burgers well-done yet juicy. I combine one egg with about 4-5 lbs. kosher ground beef. Make sure the meat is very cold before you form the patties; your hands should ache while doing it. If the burgers need to wait for the grill, keep them in the fridge until it's time.

Then, brown each side of the burger a few minutes. Never press with the spatula! After, wrap the burgers in a loose envelope of aluminum foil and place back on the grill until they're done.
 
Hawk,
cut a chicken breast into strips and toss them into a bag anywhere from 4 hours to overnight with some KC Masterpiece Original bbq sauce. Takes about 5-10 minutes low to medium heat--can't go wrong. (fwiw that liquid smoke is all chemicals)
You're gonna love that thing when there is snow on the ground---oh yeah :thumbsup:
 
No matter what you grill remember the primary rule:

1 beer = rare

2 beer = well done

You can't go wrong.
 
(Bold statement mode on)

A real man welds his own grill from an oil drum - everything else (including Weber) is gay!

(Bold statement mode off)

Frank
 
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Go Meat!

Go Meat!

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Chris Messineo said:
Your flank steak recipe is making my mouth water - I'm going to have to try this.
Click to expand...
As much as I love grilling T-Bones/NY Strips, I always come back to this baby:beer:

I added a few (obvious?) steps to the recipe:
CallaghanFilms said:
I grill alot for the Family Callaghan.

Marinade
1/4 cup honey
1/2 cup reduced sodium soy sauce
1/4 cup canola oil
1/4 cup teriyaki sauce or teriyaki marinade
4 cloves garlic, minced
1 teaspoon ginger

Steak
1 lb flank steak


1. Combine all marinade ingredients in large ziploc bag.
2. Score steak by making shallow diagonal cuts across steak (on both sides, opposite directions)
3. Add steak to bag, seal bag.
4. Refrigerate at least 2 hours (up to 24 hours).
5. While pre-heating grill, remove steak from fridge.
6. Grill 10 - 12 minutes or to desired doneness (I "sear" each side on high for 2 minutes, then go medium heat to cook each side 3 minutes...always with the lid closed)
**6A. Let sit on cutting board for 6 minutes or so**
**6B. Cut into 1" - 1 1/2" strips; serve with sauce (see below)**
7. To serve the marinade as a sauce: bring leftover marinade (from bag) to a boil in a small saucepan, reduce heat. Simmer 5 minutes.


*In fact I just made this last night:
**Edited to add
Click to expand...
 
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