 Re: First timer with BBq'ing (tips?)
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Joined: Mar 2005
Posts: 586
aficionado
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aficionado
Joined: Mar 2005
Posts: 586 |
Shrimp need skewers or a special grate that will keep the little buggers from falling into the fire. Cutting into your steak while grilling will cause it to lose a bunch of juice, but if you are picky about getting it to a certain level of doneness.... Personally, I do the poke and prod method, usually trying to err on the side of under-cooked. Stick em on a plate, wrap with foil and let em sit for 5 minutes. Going to grill up some carne asada today, marinated in OJ and homegrown habaneros. Hope I don't get hurt. 
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Re: First timer with BBq'ing (tips?)
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Joined: Dec 2003
Posts: 725
aficionado
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aficionado
Joined: Dec 2003
Posts: 725 |
Quote:
ok i am going to BBQ today. To start off, going to BBQ New York steaks and BBQ'ed shrimp.
I am going to marinate my steaks and wondering how long should I cook them on each side to achieve a medium well? I heard you only flip the steak once on medium/low. Is this true? And for how long?
For the shrimp, thinking of making garlic buttered shrimp. Should I cook a set for about 2-3 minutes and during that time flipping them over?
I would only use a dry rub on a New York cut steak personally. As long as your steak is at least 3/4" preferably an 1" it will be tender enough if cooked properly.
It's very tough I find to give a time to flip due to differences in grills and methods. The best thing you can do though is make sure your grill is hot enough and keep the lid closed until you flip.
I personally like to grill my steaks on high heat to quickly cook and seer the outside and leaving the inside juicy and tender. Of course I like me steaks medium rare. The hand method to check tenderness is tried and true, when I was working at a restaurant years ago that's how we were shown as well. Takes sometime to get comfortable/confident with it and remember your meals will continue to cook for awhile after you take them off the grill.
Finally as for shrimp on the barbie, I find keeping the shell on works best so it's nice and succulent. It's too easy to over cook or dry out the shrimp as they cook fast. I also have had good experience cooking seasoned then frozen shrimp (blasphemy)
If your looking for an easy excellent meat to bbq with, let me suggest Pork Tenderloin. This is one of my wifes and mine absolute favorites. It takes to any marinade or rub and is so tender that it's almost impossible to screw up. The only thing you need to be aware of is the meat is tappered so the ends are thinner and can burn. To avoid this wrap the ends in aluminum foil and remove towards the end to brown.
I also like to actually cook them completely wrapped in foil to steam/cook and then take them out to crisp the outside. Same for sausages...
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Re: First timer with BBq'ing (tips?)
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Joined: Apr 2003
Posts: 16,441
shareholder in the making
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shareholder in the making
Joined: Apr 2003
Posts: 16,441 |
Quote:
Of course I like me steaks medium rare
Methinks we be two of a kind. 
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Re: First timer with BBq'ing (tips?)
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Joined: May 2003
Posts: 18,044
shareholder in the making
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shareholder in the making
Joined: May 2003
Posts: 18,044 |
I agree with just about everything Hay just said. I don't marinate steak any more, unless it's really, really not a good cut of meat. Dry rubs are an excellent way to go. Penzey's Spices has some good mixes.
I am the Doctor, and THIS... is my SPOON!
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Re: First timer with BBq'ing (tips?)
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Joined: Oct 2006
Posts: 6,955
axiomite
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axiomite
Joined: Oct 2006
Posts: 6,955 |
Quote:
Medium: Press on the middle of the palm of your outstretched hand. It should feel firm and snap back quickly.
My mind wasplaying tricks with me. I read the end of the above to say "should feel firm and slaps back quickly."
Man, how many times has that happened to me?
With great power comes Awesome irresponsibility.
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Re: First timer with BBq'ing (tips?)
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Joined: Dec 2003
Posts: 3,602
connoisseur
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connoisseur
Joined: Dec 2003
Posts: 3,602 |
Quote:
Quote:
Medium: Press on the middle of the palm of your outstretched hand. It should feel firm and snap back quickly.
My mind wasplaying tricks with me. I read the end of the above to say "should feel firm and slaps back quickly."
What kind of meat do you guys HAVE out east!?! 
Bren R.
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Re: First timer with BBq'ing (tips?)
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Joined: Dec 2003
Posts: 3,602
connoisseur
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connoisseur
Joined: Dec 2003
Posts: 3,602 |
http://online.wsj.com/article/SB118765164430203472.html?mod=fpa_mostpopSaw this today... thought of you guys... barbequing KILLS! Kind of reminds me of the HVAC guy that tried to upsell me on an electrostatic air cleaner... "uh, you've seen me go out for a smoke about 10 times since you've been here... how concerned do you think I am about what I put in my lungs?" Bren R.
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Re: First timer with BBq'ing (tips?)
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Joined: Apr 2007
Posts: 7
regular
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regular
Joined: Apr 2007
Posts: 7 |
I got my first real grill this summer (Weber s-650) and I've been using the hell out of it and gotten pretty good. 1. For steaks what I do is set a 2 zone fire. 1/2 the grill to medium high to high (the webers get hot!) and the other half to low. I let the total grill temp get to about 600-700. 2. For prepping the steak I either use a dry store bought rub OR for my wife A-1 (she prefers A-1). 3. I put both steaks on the hot side of the grill for 1 min. I then rotate them 45 degrees and grill another min. Then flip and repeat the above for the other side. At this point you'll have anywhere from rare to medium rare steaks (depending on thickness) with nice grill marks (I usually pull my steak off here). 4. If you want medium to medium well (for the wife) bring the steaks to the cooler side of the grill and cook another minute or 2 on each side. I don't rely on the poke test and instead use an instant read meat thermometer to ensure correct doness. Mo's grillin
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Re: First timer with BBq'ing (tips?)
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Joined: May 2003
Posts: 18,044
shareholder in the making
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shareholder in the making
Joined: May 2003
Posts: 18,044 |
What temp do you go for with medium rare/rare? I usually aim for 135, but I'm not sure if that's right. This trouble is compounded by the fact that most of the time, my steaks aren't of uniform thickness. Maybe I need to spend more money on meat...
I am the Doctor, and THIS... is my SPOON!
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Re: First timer with BBq'ing (tips?)
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Joined: Dec 2003
Posts: 3,602
connoisseur
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connoisseur
Joined: Dec 2003
Posts: 3,602 |
Our meat thermometer says:
Rare - 140
Medium - 160
Well - 170
Bren R.
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