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ChiefsPlanet (https://chiefsplanet.com/BB/index.php)
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-   -   Food and Drink Finally upgraded to a new gas grill (https://chiefsplanet.com/BB/showthread.php?t=274690)

Silock 07-22-2013 12:45 AM
I can make a mean steak on a gas grill. It's all about getting that searing temp high, and then moving it to a lower temp part of the grill to finish.

Congrats on the new grill, man!

Simply Red 07-22-2013 01:05 AM
Quote:
Originally Posted by DeezNutz (Post 9826058)
Yeah, no you can't because it can't get hot enough.
yep Foreman grills are garbage.

Simply Red 07-22-2013 01:11 AM
I mean - if you're making a grilled cheese to go with your tomato soup - like the beav does, then that's fine.

Chief Roundup 07-22-2013 05:06 AM
Sucks for you that you cannot properly use a charcoal grill.

BlackHelicopters 07-22-2013 05:22 AM
Gas grills suck . No they don't. He called me a bad name. No I didn't.

Dayze 07-22-2013 06:01 AM
I've enjoyed both gas and charcoal. I've been without a gas grill for the last 5 yrs. I can get my charcoal up and running ready to go in roughly the same time as it takes for the gas to get heated up. I can chimney the coals, go in and make my burgers or whatever, and the coals will be ready. I cook on in a few nights a week. Nut, mostly simple stuff. Chicken and burgers etc

Consistent1 07-22-2013 06:05 AM
Quote:
Originally Posted by Simply Red (Post 9826531)
I mean - if you're making a grilled cheese to go with your tomato soup - like the beav does, then that's fine.
And it was sarcasm Mr. Metro. If you clean the closet out you probably have a platinum plated Foreman in there.

tooge 07-22-2013 07:03 AM
speaking of those Foreman type grills, I have an Emeril Panini maker that is basically the same thing, but the lid hinges to come straight down to make paninis. Its pretty bad ass at making any grilled sandwich.

R8RFAN 07-22-2013 07:15 AM
Quote:
Originally Posted by Guru (Post 9826028)
Not on this puppy.

I have an infrared grill and you will love it...

Grilled chicken and BBQ chicken is wonderful on it , you will not burn the chicken unless you put the bbq sauce on too early..

Heres some of the stuff I have cooked

http://thumbnails108.imagebam.com/26...e266689492.jpg http://thumbnails105.imagebam.com/26...0266689495.jpg http://thumbnails104.imagebam.com/26...4266689498.jpg http://thumbnails106.imagebam.com/26...4266689502.jpg http://thumbnails107.imagebam.com/26...f266689503.jpg http://thumbnails101.imagebam.com/26...f266689505.jpg http://thumbnails103.imagebam.com/26...0266689506.jpg

Great Expectations 07-22-2013 07:29 AM
Quote:
Originally Posted by Inmem58 (Post 9826499)
That method isn't for me. The way I cook a steak is simple. A couple pinches of Kosher salt and coarse black pepper. My favorite cut is the top sirloin, I like a chewy steak. I put the steak right on the flames to char up. About 3-4 minutes on each side until both sides look nice and charred. Then I cover the BBQ and set my vents 1/4 open. I cook for about 8-10 minutes for medium rare. The steaks are about an inch thick. Costco is pretty consistent with their sizes.
14-18 minutes total cook time and they are med rare?

No way is your grill hot enough. For a 1 inch thick steak I'll have it on for 3 1/2 minutes, flip and shut down every vent and leave on fire another 3 1/2, let it rest for 5 minutes.

Silock 07-22-2013 07:32 AM
Steak should be room temp before it goes on the grill. Also, top sirloin isn't chewy unless you overcooked it. It may not be fatty, but it's not chewy, especially if you cut it correctly.

I sear each side for 90 seconds, and leave it on indirect heat for another 2-3. Steak comes out med rare with a great crust. This is for a 32 oz steak.

Fire Me Boy! 07-22-2013 07:44 AM
Quote:
Originally Posted by Inmem58 (Post 9826291)
I heard Sous-Vide was top of the line for steak cooking.
Quote:
Originally Posted by Pawnmower (Post 9826489)
you still should sear the out side (on a grill etc) when using sous vide, but after it is at temperature...i think...

i still dont have my own
I've made some killer steak sous vide. While it's foolproof, it's kind of a pain. So if I feel like the extra fuss of pulling out the sous vide and vacuum, sealing up the steak, and giving it a few hours then I'll do it sous vide.

If I'm really feeling it, I'll fire up the charcoal Weber for the sear.

If you're interested, here's my thread on sous vide: http://www.chiefsplanet.com/BB/showthread.php?t=243228

Fire Me Boy! 07-22-2013 07:45 AM
Here's a trick I picked up from CHOW or Serious Eats (can't remember). Salt your steak at least a day in advance. Not a couple hours, a full day. It makes a big difference, IMO.

Frosty 07-22-2013 07:56 AM
How is clean up on the infra-red grills?

chiefzilla1501 07-22-2013 08:04 AM
The only way to make a steak is to make it a milk steak


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