Impressive expert Tricks

HellGrill · 05-03-2009, 01:37 AM

What are the most impressive tricks on grilling a steak or a rack that distinguish a bbq master from a bbq rookie?

toys4dlr · 05-03-2009, 01:40 AM

Well, my first girlfriend had a great rack. Oh wait, you are talking about cooking. I think, a good combo of rub and correct doneness will determine the skill of the cook.

you can work on the "grill Marks" to add syle, but cooking and seasoning right will win out over grill marks.

HellGrill · 05-03-2009, 08:23 AM

In my case I don't have to rub or marinade anything because they like simple and natural meat so I will try to impress them with some marks and with cooking.

LMAJ · 05-03-2009, 09:51 AM

For steak make sure the grill is hot enough - seer them, don't bake them.
For ribs... low and slow.. get your favorite rub on them and take your time.

thirdeye · 05-03-2009, 10:20 AM

My list of tips starting from the most important would be:

1. Selecting quality beef
2. Not over-seasoning
3. Having a fire that YOU feel comfortable cooking over
4. Resting the meat before serving
5. Being able to cook to the doness that each person likes
6. Great side dishes to go with it
7. Having nice grill marks

thirdeye · 05-03-2009, 10:32 AM

And for a rack.....

1. Using non-enhanced pork
2. Understanding the differences between loin back and belly ribs, and selecting the appropriate ones for a particular cook.
3. Using a complementary seasonings or rub(s)
4. Using an indirect set-up with pit temps that have produced the finished quality (tenderness, moistness and texture) you are after
5. Understanding the benefits of using a foil step, then deciding if that is for you.
6. Cooking with your guests in mind. (they may want fall-off-the-bone, or sweet & saucy ribs or Memphis dry ribs....so learn how to cook all types)

Finney · 05-03-2009, 10:35 AM

What Thirdeye said. ^^^

thirdeye · 05-03-2009, 10:40 AM

Quote:

Originally Posted by Finney

What Thirdeye said. ^^^

Hey Chris,

For those that might not be familiar with it, I think now would be a good time for the lowdown on the Finney Method.

Bacon · 05-03-2009, 10:59 AM

Thirdeye basically knocked it out of the park on the first pitch.

I would say quality meats and temperature control is key. The more you stick around this place you will pick up tips on how to bbq/grill.

Ross in Ventura · 05-03-2009, 11:04 AM

I agree with Wayne!

Ross

Desert Dweller · 05-03-2009, 11:06 AM

Quote:

Originally Posted by HellGrill

What are the most impressive tricks on grilling a steak or a rack that distinguish a bbq master from a bbq rookie?

The only impressive trick I would care about right now is getting an invitation to Thirdeye's next cook... (& a free ariline ticket)

TN_BBQ · 05-03-2009, 12:47 PM

More complicated doesn't always mean more better (i know that's improper grammar)

Regarding a steak. Buy the best quality your budget allows. Don't grill an ice cold steak. Take the chill off the steak while your grill heats up.

Final tip: practice.

Beerwolf · 05-03-2009, 01:01 PM

The most expert advice Ive been given is to boil first... SHHH dont tell anyone

Rick's Tropical Delight · 05-03-2009, 01:09 PM

i like to twirl my tongs. it's pretty impressive until i drop them and then run off to the kitchen to wash.

seriously, i'd say the two best tips are to use a good meat thermometer and learn how use it properly and two, try to learn a bit about the meat your are trying to cook. i'm an information junkie, so i research websites like wikipedia and this one to learn as much as i can. knowledge is power and it also makes great food!

Jaberwabee · 05-03-2009, 01:59 PM

I agree with Rick and Wayne completely and the one thing I would stress, is learning temp control. It supports all of the other things said, if temps are all over the place it will ruin or take away from all the other things stated. Especially for newbs, its the hardest thing to understand and the hardest to figure out.

05-03-2009, 01:37 AM	#1
HellGrill Knows what a fatty is. Join Date: 04-15-09 Location: Europe Downloads: 0 Uploads: 0	Impressive expert Tricks What are the most impressive tricks on grilling a steak or a rack that distinguish a bbq master from a bbq rookie?

05-03-2009, 01:40 AM	#2
toys4dlr Full Fledged Farker Join Date: 08-02-07 Location: Anthem, AZ Downloads: 0 Uploads: 0	Well, my first girlfriend had a great rack. Oh wait, you are talking about cooking. I think, a good combo of rub and correct doneness will determine the skill of the cook. you can work on the "grill Marks" to add syle, but cooking and seasoning right will win out over grill marks. __________________ Q-To-U-BBQ in Anthem, Arizona 2010 and 2011 Best BBQ North Valley Magazine Readers Choice Toys 4 BBQ'N Competition BBQ Team "Comfort is King" with our team

05-03-2009, 09:51 AM	#4
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	For steak make sure the grill is hot enough - seer them, don't bake them. For ribs... low and slow.. get your favorite rub on them and take your time. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

05-03-2009, 10:20 AM	#5
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	My list of tips starting from the most important would be: 1. Selecting quality beef 2. Not over-seasoning 3. Having a fire that YOU feel comfortable cooking over 4. Resting the meat before serving 5. Being able to cook to the doness that each person likes 6. Great side dishes to go with it 7. Having nice grill marks __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

05-03-2009, 10:32 AM	#6
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	And for a rack..... 1. Using non-enhanced pork 2. Understanding the differences between loin back and belly ribs, and selecting the appropriate ones for a particular cook. 3. Using a complementary seasonings or rub(s) 4. Using an indirect set-up with pit temps that have produced the finished quality (tenderness, moistness and texture) you are after 5. Understanding the benefits of using a foil step, then deciding if that is for you. 6. Cooking with your guests in mind. (they may want fall-off-the-bone, or sweet & saucy ribs or Memphis dry ribs....so learn how to cook all types) __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

05-03-2009, 08:23 AM	#3
HellGrill Knows what a fatty is. Join Date: 04-15-09 Location: Europe Downloads: 0 Uploads: 0	In my case I don't have to rub or marinade anything because they like simple and natural meat so I will try to impress them with some marks and with cooking.

05-03-2009, 10:35 AM	#7
Finney is one Smokin' Farker Join Date: 01-15-09 Location: Salisbury, NC & Savannah, GA Downloads: 0 Uploads: 0	What Thirdeye said. ^^^

05-03-2009, 10:59 AM	#9
Bacon is One Chatty Farker Join Date: 06-22-08 Location: North Dallas Downloads: 0 Uploads: 0	Thirdeye basically knocked it out of the park on the first pitch. I would say quality meats and temperature control is key. The more you stick around this place you will pick up tips on how to bbq/grill. __________________ Jason ~ Arkansan in Tejas 22.5" Weber OTG Kenmore gasser 1 Super-Fast Sunkist Orange Thermapen Hungry Apt neighbors Certified MOINK Baller "Anything wrapped in Bacon has to beat not wrapped in Bacon!" - Desert Dweller / circa ~ 09-14-2008, 07:28 AM

05-03-2009, 11:04 AM	#10
Ross in Ventura is One Chatty Farker Join Date: 05-16-08 Location: Ventura, California Downloads: 0 Uploads: 0	I agree with Wayne! Ross __________________ My Blog:http://grillingandsmoking.blogspot.com/ Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and ET-732

05-03-2009, 12:47 PM	#12
TN_BBQ is One Chatty Farker Join Date: 06-02-08 Location: Knoxville, TN Downloads: 0 Uploads: 0	More complicated doesn't always mean more better (i know that's improper grammar) Regarding a steak. Buy the best quality your budget allows. Don't grill an ice cold steak. Take the chill off the steak while your grill heats up. Final tip: practice. __________________ Life's a party with a Backwoods Party!

05-03-2009, 01:01 PM	#13
Beerwolf Take a breath! Join Date: 06-03-07 Location: Cloverdale, Ca Downloads: 0 Uploads: 0	The most expert advice Ive been given is to boil first... SHHH dont tell anyone __________________ *"Assumption is the Mother of all F___ups!"*

05-03-2009, 01:09 PM	#14
Rick's Tropical Delight Permanent Timeout Join Date: 04-25-07 Location: Farmersville, Ohio Downloads: 0 Uploads: 0	i like to twirl my tongs. it's pretty impressive until i drop them and then run off to the kitchen to wash. seriously, i'd say the two best tips are to use a good meat thermometer and learn how use it properly and two, try to learn a bit about the meat your are trying to cook. i'm an information junkie, so i research websites like wikipedia and this one to learn as much as i can. knowledge is power and it also makes great food!

05-03-2009, 01:59 PM	#15
Jaberwabee is One Chatty Farker Join Date: 11-21-06 Location: Wichita, KS Downloads: 0 Uploads: 0	I agree with Rick and Wayne completely and the one thing I would stress, is learning temp control. It supports all of the other things said, if temps are all over the place it will ruin or take away from all the other things stated. Especially for newbs, its the hardest thing to understand and the hardest to figure out. __________________ Oct 2011 Update. (it changes) 2 WSM's 1 of each (18.5, 22.5) 2 UDS's Gone, (Brother in Law took them....FARKER) 1 Rib Machine Chargriller Pro Hella Mod (Retired) 2 Bubba Keg (One HOT MOTHER, One LOW N SLOW) 1 22" Performer Yoder YS-640 is the next cooking device.

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