The BBQ & Grilling Thread

[lsturbointeg]

Originally Posted by Alfisti

It's hideously expensive here. Grocery store steak, say a rib steak, is a solid $13 pound. The really good stuff from the better grocery stores is $20 pound and up.

yeah, i gotta start finding a good place to buy meat cause Sam's Club is alright but i bet there's stores out there with better prices.

[KenB925]

Pretty major progress to report. Today I poured the counter tops! Next week we will break the forms and polish them, planning on installing them next weekend.

[JasonCSU]

Originally Posted by KenB925

Pretty major progress to report. Today I poured the counter tops! Next week we will break the forms and polish them, planning on installing them next weekend.

This is going to look amazing when it is all said and done.

[KenB925]

Originally Posted by JasonCSU

This is going to look amazing when it is all said and done.

Thanks, I can't wait for it to be done!

I flipped one of the pieces today and it looks good. I am probably going to start polishing on wednesday, they should be hard enough, and then we won't have to rush on friday.

I found that I can have the ledger stone installed by the pool guy cheaper then I can buy it directly (with no contractor discount), and I am tired of crawling around.

This week will be very busy after work, but next sunday I should have some good pictures.

[UncleWede]

Originally Posted by KenB925

Thanks, I can't wait for it to be done!

I flipped one of the pieces today and it looks good. I am probably going to start polishing on wednesday, they should be hard enough, and then we won't have to rush on friday.

I found that I can have the ledger stone installed by the pool guy cheaper then I can buy it directly (with no contractor discount), and I am tired of crawling around.

This week will be very busy after work, but next sunday I should have some good pictures.

So, we should all arrive around 4? Remember it's Mother's Day.

[KenB925]

Originally Posted by UncleWede

So, we should all arrive around 4? Remember it's Mother's Day.

i’ll keep you posted, i would like to make brunch or perhaps dinner out there on sunday, but to get there i am going to have to bust ass every night this week

[UncleWede]

Originally Posted by KenB925

i’ll keep you posted, i would like to make brunch or perhaps dinner out there on sunday, but to get there i am going to have to bust ass every night this week

Quit with the writing and start with the busting

[lsturbointeg]

grilled some Ribeye's last night. Tenderized it for an hour with Kosher Salt. than marinated in beer, soy sauce, vinegar and some garlic overnight

[dizzyF30]

I've been grilling my steaks for as long as I've been grilling. Then I bought a cast iron pan and started experimenting with steaks in the cast iron pan.

The challenge has been getting the right temperature in my pan so I can get a nice sear and cook the steak without burning it. Also this process generates a lot of smoke so I starting experimenting with doing it on my gas grill but I lose heat very quickly when I open the lid.

Next I'm going to try cast iron over my charcoal grill or even directly on the coals.

I've made it my mission to get this right.

[thetastelingers]

Cast iron pan.

Sear in the pan on the stove, then put in oven to finish.
Heat to desired meat temp with thermometer.
Perfect steak every time.

[Dlpfcb]

You are on thr right track. Ensure a little oil is rubbed onto the steak. Super hot cast iron pan that is to the smoking point. Place the cast iron in the oven at 450 to 500. Allow it to sit there for 15-20 minutes. Remove the skillet and place on the burner on high heat. Sear for about 1-2 minutes per side for about a 1 inch thick steak. After the searing place process place the cast iron in the oven for approx 5 minutes based on the doneness you prefer. The key is to avoid to many rubs or spices as they stick to the pan and burn. Stick to salt and pepper. Finish with a spiced butter or herb butter. Hope that helps a little.

[Captain Blood]

Originally Posted by dizzyF30

I've been grilling my steaks for as long as I've been grilling. Then I bought a cast iron pan and started experimenting with steaks in the cast iron pan.

The challenge has been getting the right temperature in my pan so I can get a nice sear and cook the steak without burning it. Also this process generates a lot of smoke so I starting experimenting with doing it on my gas grill but I lose heat very quickly when I open the lid.

Next I'm going to try cast iron over my charcoal grill or even directly on the coals.

I've made it my mission to get this right.

My son has been doing the same thing. He heats it in the oven, then sears it in the pan, with butter and tyme. Very tasty.

[upstatedoc]

with FIRE!!

[MightyMouseTech]

Reverse sear, rare. Finish on the BBQ.

Slightly different to this article, I only salt before going in the oven. Once out of the oven, I add salt free Montreal steak spice then sear.

https://www.seriouseats.com/2017/03/...ook-steak.html

Once you have done it a couple of times, you will not go back. It is so easy, and so easy to get it perfect.

[Mr Carrots]

Bloody as hell inside, seared black with pepper outside in the pan.

[Banana Hammock]

In the oven till rare then sear and butter baste with garlic and rosemary in a cast iron pan. Rest before digging in.

[bd307]

Sous vide then finish off in cast iron pan with butter/spices.

I used to be old school and would insist to cook steak on grill/pan. Got one and never turned back. It is perfect every time.

[gary_william]

Originally Posted by bd307

Sous vide then finish off in cast iron pan with butter/spices.

I used to be old school and would insist to cook steak on grill/pan. Got one and never turned back. It is perfect every time.

This.

[RickFLM4]

Gas grill. Platter, tongs and plates in dishwasher when done.

[King Rudi]

I'm not very well versed in cooking but my method is gas grill, I know I know charcoal is better but I live alone and this is quick. High heat, kosher salt and fresh ground pepper, sear for 2 minutes rotate steak on same side 45 degree (I like the grill marks, it also impresses the ladies) lower heat to medium and leave for 3 minutes, flip and grill - 1 minute for rare, 2 minutes for medium rare, 3 for medium.

Filet Mignon same process but high heat the entire time, 2.5 minutes rotate 45 degrees, 2.5 minutes, flip same process on other side. Perfect every time.

[Mingwan]

Depends on what I’m in the mood for, and the type of steak. I tend to like mine cooled on a grill, though. I love charring the meat, especially if the meat is fatty.

[P1]

Cook a steak? Blasphemy. Only way to eat steak is tartare.