Can anyone help me with a good bbq recipe? I need some ideas for a good steak and marinade. Thanks for any help :bigthumb:
(yeah I posted this on rx7club, but their shit is down)

mwahahahhahhaaaaaaa

You'll never pry my secrets away from me.......NEVAR!!!!!

Aw c'mon :(
At least recommend a good steak.
(and no I don't have a smoker lol)

If you're talking bbq as in grilling, what I like to do is cover the steaks with whatever I have lying around that's sweet - I started with special teriyaki glaze, moved on to honey, and eventually was out of honey and tried regular maple syrup. Most of the sweet flavor burns away anyway.

I glaze it up like that and add some Tony Chachere's and some minced onions, then roll it around, let it sit while the grill gets warm (middle of the pointy dial thing) then go put it on for about 3 minutes on one side, then 1 minute on the other and they're done.

Yeah, I'm a cheapass, so these are some thin steaks, but they satisfy that craving just fine.

Aw c'mon :(
At least recommend a good steak.
(and no I don't have a smoker lol)

Call me crazy, I prefer a good sirloin steak to even fillet mignon, and I'm really not a fan of any steak that comes with bones in it. Although I went to one steakhouse and had a freaking awesome New York strip - that had to be the best steak I've had, but it was probably just a good steakhouse that made the difference, because I only chose it because it was the cheapest steak on the menu at $25, and came with NOTHING. $3 for a side Caesar salad that was the worst salad I've ever had. :D When the steak came out I wished I hadn't ordered the salad though.

Putting sauce on steak is for people that either don't know how to cook a steak or can't afford a good steak. You want to eat a good steak? I've tried tons and tons of different ways. I used to do it the way that we cooked them in the last restaurant I worked in, but it's by far not the best. Here is the only way you should cook a steak:

Get a nice cut, preferrably about 1 1/2in thick. Look for prime cuts, but a decent looking ribeye or strip should do you fine. Do not cook it cold. I am working on developing a safe dry aging process for them in my refrigerator, but you can get to that later on. Let the steak sit out at room temperature for 2 hours before you cook it.

Now, you can grill or broil it. If you choose to grill, anyone who is anyone prefers charcoal. If you broil, heat your oven to 400 and put the rack in the center.

Rub the steak down with some Kosher or Sea Salt, a little black pepper, and a touch of garlic (powder is fine). Put a skillet (preferrably a cast iron, or heavy duty one that you can place in an oven) over medium high heat. Melt a tbsp of butter in the pan, and when it has heated up throw the steak in. Make sure to use tongs to handle the steak, NEVER A FORK. Sear each side of the steak for 2 minutes in the skillet. If you are grilling it, take the steak out of the pan and place it off to the side of the grill and cover for about 8-9 minutes for medium rare. If you are broiling, put the skillet in the center rack of the oven for 8-9 minutes. Do not flip if you are broiling. If you are grilling, flip it once (WITH TONGS) halfway through the cook time.

Take it off the grill or out of the oven, and let it sit for 5 minutes before you cut it open. Then come back on TFL and tell me it isn't the best steak you've ever had in your life.

All that is good with the exception of the oven thingy.

Make sure the fire...weather you use Gas or Coals......make sure the fire is really hot as you want to again sear in the flavor and juices. So you want to cook it fast and hot.

Get either a Strip, Ribeye, or TriTip steak. Don't get fancy and buy a really thick steak as that will take some real practice to cook it properly.

2ndGen is right about the aging process. DO NOT think that a fresh steak is better by any means. When you go to the store look for one that is turning brown and on sale. Then let it sit for another week in the fridge. This is what it called "Aged" sirloin. You should season it or marinade it and then let it sit for a week in the fridge. Understand, just cause it looks dry and brown on the outside does NOT mean that it will not be juicy once cooked.

Now, once the fire is really hot. Throw that thing on and let it sit for maybe four minutes, once it is all milky ghostly looking on the top then you turn it. The cooked side should be nicely colored with grill marks. Using Grill, you'll have to flip it four times. Make the X pattern with the grill as you do it.

12 minutes and that thing should be done.

Here is how you check for the level, Rare, Medium Rare, Medium, Medium Well and well done

Hold your hand open, see that fat part of your palm where the thumb muscle is?? Press on it with your thumb and fingers open using the index finger from the other hand. That level of firmness will be the same as if the meat was cooked "Rare"

Now take your forefinger and touch it to your thumb. Now press on that same pad on your palm, that level of firmness equates to Medium Rare

middle Finger to thumb=Medium
ring finger to thumb=Medium well
Pinky finger to thumb= Well done.

Get it?

Make sure you started the Baked potatoes at a minimum of an hour prior to starting the steaks. They need to cook for 45-60 minutes at 500° and then it is best to let them sit for about 15-30 minutes before cutting them open.

Then as you are starting the steaks, make sure you have Broccoli, Cauliflower, and carrots in the steamer. Stem them for no more than 15 minutes with salt on top. You want them with just a bit of texture so don't over cook them.

Get a loaf of French Garlic Bread and put that in the oven as you are making the plates. On Broil and at 500° it should only be 3-4 minutes to toast just the top. then slice it and serve

Now Eat!!!!

damn I'm hungry

All of the super pricey steakhouses, like Peter Luger in NYC and Frankie Rowlands pan sear their steaks before cooking. I prefer a grill, but those guys use 800 degree broiling ovens, not grills. Obviously no one is going to be cooking a steak at 800 degrees in their home kitchen though. Grill is the way to go at home for flavor.

Honest??? The Steakhouse I used to work for had big Grills.......or Griddles...same thing that you are describing. Pan Searing with a oil/butter mix to put on top. We used a paint brush to put the oil on.....

7 minutes later, 50 Steaks cooked to order. Every 21 minutes (we had three grills) 150 plates went out. This would continue at this level for almost two hours. It was great fun. I used to love cooking TOO fast for the rest of the cook crew....I'd bury them just for fun. Then I'd help them out of the jam....

But I can't duplicate that method of cooking.....not without spending a lot of money.

Maybe I should try that here at the house. My BBQ Smoker is a custom job, Maybe I'll add a big flat skillet type piece of metal with a burner under it...and a lid that will close.

Damn, I should get a job at a steakhouse!

Thanks for all the info :D. I will probably end up using the grill, and trying the butter in the skillet method, with garlic and sea salt on top.

As for the potatoes, godamn I didn't know it would take THAT long. And I've only gotten my grill up to I think 400-ish degrees.
But for those I was planning on wrapping them in tin foil with some veggie oil and toss them on the coals. Same with the veggies, except not directly on the coal.

When I was 15, my best friend and I applied at Wendy's together and got hired together. We learned shortly thereafter - well, 2 or 3 hours thereafter, that there are two sides to aluminum foil when you wrap a baked potato - the dull side goes out. 2 hours later, you could reach into the oven and pull out the potatoes by hand. :D

do you need any culinary school or even previous cooking experience to cook in a local steakhouse like "Outback?" (we don't have an Outback around here, but there are similar type places)...

I was kind of thinking about getting a job there. I love to eat good food, and so I've kind of started cooking quite a good amount on my portable weber gas grill out on my porch. Maybe getting a job there will help me out in my skillz.

I like Eye Round steaks. Small, but a pretty decent cut for cheap. I eat about 3 of them in a meal. As far as a marinade I could tell you many things, but I think the best is Jack Daniels Whiskey or Jim Beam Bourbon are a good taste for an easy marinade. They tenderize the cut nicely, and you apply a nice mix of ketchup, honey, vinegar and onions (the makeup of BBQ sauce+onions) prior to cooking and keep applying on during cooking and one light layer after cooking. A little bit of char is good.

do you need any culinary school or even previous cooking experience to cook in a local steakhouse like "Outback?" (we don't have an Outback around here, but there are similar type places)...

I was kind of thinking about getting a job there. I love to eat good food, and so I've kind of started cooking quite a good amount on my portable weber gas grill out on my porch. Maybe getting a job there will help me out in my skillz.
First off, Outback suxors.....that being said. In those sort of restaurants you can start out washing Dishes and move up as you get experience and the Boss see's you have a brain.

I went from Dishwasher all the way past Head Cook and stopped at Meat Cutter. I never wanted to manage a steak house.

Plus back then, the owners were Pentecostal and I was a Heathen.

Yea, working at Outback is not cooking.

^^yea, but I don't want to discourage him from working his way up.

Spend some time at Outback then move to a Morton's

what a surprise.. a thread about meat is already 2 pgs long

You dig our meat Queen.

what a surprise.. a thread about meat is already 2 pgs long
John's Smoke house!!

We serve the best Grilled Sirloin you could ever Flop a lip on I guarantee.

*cue jingle*

Eat at John's!!! Where we wanna put our meat in your mouth!

Mine are real basic steaks.

Get your grill as hot as it will go, wipe down the grill surface with oil or lard, slap the steaks on there and sear both sides. Use garlic powder every time you flip them, I usually flip them 8 - 10 times.

Don't care about how the steak looks, just care how it tastes. Haven't had anyone complain about them yet.

edit: and I never use anything but the best Ribeye's I can get.

No one would complain about a Ribeye.......

They are so filled with fat/flavor they usually do not need any "flavors" added.

That is a good tact to be taking

How do you make a farmer happy twice?

How do you make a farmer happy twice?
Shut up.

Mine are real basic steaks.

Get your grill as hot as it will go, wipe down the grill surface with oil or lard, slap the steaks on there and sear both sides. Use garlic powder every time you flip them, I usually flip them 8 - 10 times.

Don't care about how the steak looks, just care how it tastes. Haven't had anyone complain about them yet.

edit: and I never use anything but the best Ribeye's I can get.
Why flip so many times?

Shut up.


Don't MAKE me break out the crazy eye pictures...

To make a farmer happy twice you just give him a cow...has a nice piece of ass followed by a nice piece of meat.

Why flip so many times?
I have found the more times I flip it with the heat as high as I cook em the juicier they are. The best way to figure out how you like to cook steaks is to just try all the different ways you can. I used to cook steak three to four times a week at a minimum, now that I have figured out how I like em thats the only way I cook em for myself.

I personally think that flipping often isn't necessary, just equal amounts of time on both sides and don't poke the steak with a fork.

Yeah no fork, tongs only, got it :bigthumb:

or spatula

Like I said, its just the way I like to cook em. Its not like cooking steak is an exact science where if you don't do it by the book it doesn't turn out.

Now baked potatoes on the other hand... I have yet to have one turn out the way I wanted it to.

Well, there is a tried and true method to it that chefs have figured out, which is why when you spend $50+ on a ribeye at a nice steakhouse it tastes way better than what people typically cook on their grill at home.

How do you mess up a baked potato?

mmm potatoes

or spatula
:werd:

How do you mess up a baked potato?
by experimenting. I can do just plain old baked potato no problem. Its when I start trying new stuff that they get jacked up.

Wrap in foil

Bake at 500° for an hour

Eat.

seriously, The stuff on a potato are to be put on after it cooks.

Just put things on it until it is all mushy and then eat it.

If you want a flavor that you'll never be able to get away from I let you in on a secret

Lea and Perrins "Steak Sauce". Not Worcester sauce, Steak Sauce.

Poor a bit on the plate for the steak and then put some on your potato. Mix it all in with sour cream and butter.

Fantastic Potato.

Wrap in foil

Bake at 500° for an hour

Eat.
OOOHHH, you know what my problem was?

I was always taking off the foil BEFORE I ate it.
:lmfao:

Well, there is a tried and true method to it that chefs have figured out, which is why when you spend $50+ on a ribeye at a nice steakhouse it tastes way better than what people typically cook on their grill at home.


I would rather spend the $50+ on Ribeyes at the meat store then go to some steakhouse and get what they think is good. I actually prefer what I cook over what I can get anywhere else....plus I can get the same cuts of meat for about half the price.

but what do I know I am from some small midwestern town in the middle of farm country

I would rather spend the $50+ on Ribeyes at the meat store then go to some steakhouse and get what they think is good. I actually prefer what I cook over what I can get anywhere else....plus I can get the same cuts of meat for about half the price.

but what do I know I am from some small midwestern town in the middle of farm country

Of course I am sure you have been to some famous steakhouses before so you can speak from experience, right?

I tend to trust a place that has specialized in cooking prime cuts of meat for decades. They age it in-house, inspect each cut for proper marbling, and have done nothing but perfected the art of cooking steaks.

Of course I am sure you have been to some famous steakhouses before so you can speak from experience, right?

I tend to trust a place that has specialized in cooking prime cuts of meat for decades. They age it in-house, inspect each cut for proper marbling, and have done nothing but perfected the art of cooking steaks.
steakhouses aren't the end all be all.

The best steak I've ever had came from a cattle ranchers grill.

The worst steak I've ever had came from a "Five Star" steak house. Sure, they might know a thing or two about cooking steaks but they aren't the best by a long shot.

But don't listen to me, I'm just some western yokal retard that has better things to spend his money on then $70 shit steaks from some "famous" steakhouse a city thousands of miles away from the heart of cattle country. Maybe you should talk to a cattle rancher some day about what they call quality meat and you will soon realize what you eat in those restaurants is merely the meat that doesn't pass the grade to wind up on the ranchers plate.

Ha, ok man.

I'd listen to 2ndgen, he's a big fan of the meat

I'd listen to 2ndgen, he's a big fan of the meatnot the kind of meat we're talking about.

It's an absurd argument. Because a rancher makes a living raising cattle, he knows more about cooking beef than the master chef who makes a living studying food and how to extract the best possible flavor from it. Or better yet, because someone lives in a city they don't know anything at all about the country. It is the same tired argument from everyone who is stupidly proud of being a country boy. No one who lives in a city grew up in the country I take it. They were all just born in a city and have lived there for eternity.

Because a rancher makes a living raising cattle, he knows more about cooking beef than the master chef who makes a living studying food and how to extract the best possible flavor from it.
did I say anything about the Rancher knowing more about cooking it? No. I said the rancher most likely will have a better idea of what good meat is. Just like all the Alaskan salmon that you get in the store is the stuff the people in Alaska don't keep. The good stuff goes on his own plate whereas the rest of it goes to market.

Can anyone help me with a good bbq recipe? I need some ideas for a good steak and marinade. Thanks for any help :bigthumb:
(yeah I posted this on rx7club, but their shit is down)
http://www.amazon.com/Webers-Book-Grilling-Jamie-Purviance/dp/0811831973/ref=pd_bbs_sr_12/104-4638964-0198348?ie=UTF8&s=books&qid=1190166381&sr=8-12

Thats pretty bitchin!
Must have :D

wow i've never tried jack daniels as a marinade,... but i'd kind of really like to.. maybe some brown sugar too..

Very good on a nice London Broil IMO. If you grill chicken, Southern Comfort and Lime work wonders.

Potatoes are in, steak is warming to room temp.
:D

good, get that shit seared

mmm meat

Thats pretty bitchin!
Must have :D


I have it. Too bad I'm such a picky fuckin' eater, I refuse to try any of the fish recipes.

good, get that shit seared
Oh I seared!
It was fucking delicious! I couldn't believe how much flavor the steak actually retained from the spices in the beginning, usually I have to keep throwing more on. :bigthumb:
Fucked up the potatoes though. :(

good work