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Thread: The Grilling Thread

  1. #51
    FIRE BETTMAN!! BeerMan's Avatar




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    step one:



    leaving these out to room temp now before slapping them on the barbie.

    step 2 later tonight. planning to sear both sides then place them on indirect heat for a while.

    btw, I used 2 TB fresh grounded coffee, 2 TB brown sugar and 1 tsp sea salt. threw them all in the coffee grinder (coffee again) and ground them to the point that it's all almost dust.
    Last edited by BeerMan; June 1st, 2010 at 05:43 PM.
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  2. #52
    FIRE BETTMAN!! BeerMan's Avatar




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    step 2:



    high heat on the right, indirect on left. it's already starting to smell sweet and roasty.
    Last edited by BeerMan; June 1st, 2010 at 07:33 PM.
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  3. #53
    FIRE BETTMAN!! BeerMan's Avatar




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    step 3:



    wow, the steaks were sweet, crispy, roasty, and tender. but I somehow had the middle burner on, at its lowest setting, leaving the steaks half medium rare and the other half medium well. next time, kill the middle burner.

    about the corn, I soaked them in cold water for a bit, then coated them with olive oil and Italian seasonings before wrapping the husks back on and tying them down. they turned out just great, no butter was needed at all.

    I need to remember to char the corn first and place over the indirect heat before repeating with the steaks, since my BBQ, with just one burner at its lowest, still keeps the temp at well over 300 degrees. the ideal temp for slow cooking is 250.

    experimenting is the key here, although I've been most pleased with my first attempt at slow-cooking.
    I BELIEVE I'll have another beer!

  4. #54
    2nd Scoring Line Chateau Bow Wow's Avatar




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    That looks tasty Beerman! I'll have to give that corn on the cob recipe a try.

  5. #55
    waxing poetic Hipcheck's Avatar




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    Quote Originally Posted by Slopppydog View Post
    That looks tasty Beerman! I'll have to give that corn on the cob recipe a try.
    Agreed-Nice Work on the Tied Husk!
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  6. #56
    you rollin dirty? ketel&tonic's Avatar




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    I've never used the cedar for the salmon. I prefer mine straight grilled. Although my grill basket is a bit big for my grill, but I like it cuz the fish ends up sitting above the grill so it gets this nice slow cooked effect.

    As for the salmon rub posted earlier...stop being lazy and make your marinades/rubs from scratch, peeps! Infinity times better than pre-made crap. I guarantee it!

  7. #57
    Win it again..for Tanner! nosoupforyou's Avatar




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    Quote Originally Posted by ketel&tonic View Post
    I've never used the cedar for the salmon. I prefer mine straight grilled. Although my grill basket is a bit big for my grill, but I like it cuz the fish ends up sitting above the grill so it gets this nice slow cooked effect.

    As for the salmon rub posted earlier...stop being lazy and make your marinades/rubs from scratch, peeps! Infinity times better than pre-made crap. I guarantee it!
    I make my own rub for ribs and shoulder, but there is something to be said for beef palace's rub for steaks. every time. yum.
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  8. #58
    1st Scoring Line WingHater's Avatar




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    Keep them coming. I got a Weber S-670 sitting in the back of my truck right now waiting to get taken out of the box.

  9. #59
    you rollin dirty? ketel&tonic's Avatar




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    Flank steak: Extra virgin, salt, pepper, minced garlic, chopped scallions, chili powder, smoked paprika, cumin and lemon.

    Veggies: green beans, broccoli, peppers, onion, sugar snap peas, minced garlic, salt, pepper, balsamic, cumin and cinnamon.

    Pineapple: balsamic and cinnamon. i'll top it with nonfat vanilla yogurt.


    nummies.

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