Grilling out in 100 degree weather

Neost · Post by **Neost** » July 30, 2003, 2:53 pm

Now that my eyes are burning from the smoke, I'm dehydrated from the heat, and I have a stack of beautiful, grilled hamburgers I thought I'd ask (has it been asked before?) for your grilling secrets.

I usually start with a couple of pounds of ground sirloin carefully crafted into perfectly round, large patties. Then I cover them with worchestshire, cavender's greek seasoning, a little garlic salt, and a bit of salt and pepper. Let those sit in a pan for about 30 minutes while the coals get nice and hot.

While all that's going on I cut up mushrooms and onions and wrap those in foil with garlic butter. I wrap various types of buns in foil also, sans anything else.

When I put the hamburgers on the grill I throw in the bun and mushroom/onion foil packages also on a top shelf.

I then turn the burgers occaisonally until they are nice and seared on the outside, but hot and pink on the inside. Is there a better way than hot and pink in the middle? I think not.

After pulling everything from the grill I begin to create my meal by taking a nice hot bun, adding a slice of cheddar, a slice of pepper jack, a leaf of lettuce, a slice of tomato, a little mustard and mayonnaise, then topping it with mushrooms and onions off the grill.

Nothing better on a hot summer day than to eat one of these lovelies, washed down with an ice cold beer.

masteen · Post by **masteen** » July 30, 2003, 3:00 pm

You forgot the special jack sauce!

Mort · Post by **Mort** » July 30, 2003, 3:08 pm

Im sure everyone has their secrets. I assume ofcourse that you are NOT using that charcoal shit and using oak wood, if not.... please do. Way better flavor. Soak some pieces of the oak bark in water while waiting, and throw them on the fire the last 15-20 mins for a massive influx of smoky flavor.

Also, http://www.kindersmeats.com (Website if being redone atm, keep an eye out). You can order this marinade by the case and I PROMISE you, it is the best marinade known to man.Give a bottle to friends at X-mas and you will be a hero! You could marinade a pile of shit and it would taste good. I cannot stress enough how fucking rockin this sauce is. Burgers, tri-tips, pork, chicken, anything. Pure PWN!

Neost · Post by **Neost** » July 30, 2003, 3:13 pm

I use mesquite myself. I keep a bucket of it soaking all summer long, taking from and adding to as needed. Guess I should've mentioned that but I was concentrating on the burger itself.

No propane for me either. I've always felt like it "tinged" the taste of the burger. I use a minimum amount of charcoal covered with mesquite chips.

I'll give your marinade a try as soon as I can get some. Thanks for the tip.

Voronwë · Post by **Voronwë** » July 30, 2003, 3:14 pm

i have owned my grill for one week. It is natural gas not liquid propane.

I am vary much a noob, and do not have buckets of wood chips or special mailorder sauces. But i have ice cold beer and i like to grill out some burgers!

Post by **Xouqoa** » July 30, 2003, 3:24 pm

Truant · Post by **Truant** » July 30, 2003, 4:52 pm

Voronwë wrote:But i have ice cold beer and i like to grill out some burgers!

And that's all you need in life my friend!

Fallanthas · Post by **Fallanthas** » July 30, 2003, 5:26 pm

Propane works fine if you set your grill up right.

As for the ultimate grilling experience, venison tenderloin cut 5/8" think, super hot grill, no more than four minutes between flips, no more than 15 minutes total grill time. Get em on a plate and just a dash of salt across the top before eating.

Add a fresh cucumber salad, some baby potatoes and a cold one for the ambrosia effect.

Mort · Post by **Mort** » July 30, 2003, 5:45 pm

Mesquite Good, Charcoal Bad!

Once you go oak, you'll never go back! Trust me gentlemen.

Fuck gas!

masteen · Post by **masteen** » July 30, 2003, 5:53 pm

The reason that gas owns it because it requires 2 twists, one button press, and in 5 minutes you have a hot enough grill to cook brontosarus brugers.

I know that wood gives superior flavor, but the convenience of gas cannot be overstated. For anything other than occasional/seasonal grillers or the anal purist, gas = teh win.

Sometimes · Post by **Sometimes** » July 31, 2003, 12:10 am

My secret to grilling is to take the patties coat them in salt, pepper and garlic salt. Next I take a pan of olive oil and drop the patties in until both sides are just beginning to brown, then grill to whatever consistency you prefer (medium-rare is recommended

)

Cartalas · Post by **Cartalas** » July 31, 2003, 12:25 am

masteen wrote:The reason that gas owns it because it requires 2 twists, one button press, and in 5 minutes you have a hot enough grill to cook brontosarus brugers.

I know that wood gives superior flavor, but the convenience of gas cannot be overstated. For anything other than occasional/seasonal grillers or the anal purist, gas = teh win.

You sir are the Funniest person I have ever seen type.

Skunki · Post by **Skunki** » July 31, 2003, 2:51 am

its all about the lipton onion dip powder

Claritin-CT · Post by **Claritin-CT** » July 31, 2003, 10:58 am

I use gas. But there are 2 main varieties of gas grill.

Type 1 = THE SUCK. Gas grill with metal bar going over the "flame pan" with the charcoal underneath the flame pan.

Type 2 = The 0wn. Gas grill with the charcoal things going over the "flame pan"

You see in type 1 you have major freakin' issues.
1.) Your flames catch any damn grease and burn your shit within 5 seconds if your not watching carefully
2.) The Gas is directly cooking your meat with nothin inbetween.

With Type 2 you don't have those issues.... You have the charcoal helping hold the flames at bay and as the meat juice and BBQ sauce drips on those charcoal things over the course of a summer it starts tasting less like a gas grill.

Lots of people don't notice the difference between the gas grills... hell I didn't until I bought my 3rd one (just this summer my old one was getting rusted) I didn't pay attention and got a Type 1... I can tell you it SUCKS ASS. I will never do a single repair to it... when ANYTHING goes wrong I am getting a new one.

Advantages to Gas
Quick start-up time
Cleanup is CAKE. When your done using the grill turn it all the way up... walk away 10 mins. Come back turn it off.... bacteria doesn't live in ASHES. I know a regular grill does this when you start it up but I don't have burnt wood or charcoal to get rid of like you do.

Burger recipies : I don't have any... I look in the cabinet grab some spices and goof around. I am usually a pretty good judge of how stuff will taste when it's done... and if for some odd reason I finally do screw up a batch... burger meat is cheap as hell.

Steaks I use lots of garlic salt, lemon pepper, and regular pepper. I don't want to loose a steak... that's blasphemy.

Sirensa · Post by **Sirensa** » July 31, 2003, 12:41 pm

Neost wrote:Then I cover them with worchestshire, cavender's greek seasoning, a little garlic salt, and a bit of salt and pepper.

That greek seasoning is the WIN.

Pilsburry · Post by **Pilsburry** » July 31, 2003, 5:15 pm

Toast your BUNS. hehe.

I use gas, I'm single...when your cooking a single burger when you come home from the gym or whatever....conveinance is way more important than taste.

It's still superior to McD's.

Hell I don't even wait for it to warm up, I turn it on and throw my burger on at the same time.

---------------------------
1" thick pork chops
---------------------------
Lemon Pepper
Garlic Powder
Onion Salt
Oregano

That's a good starter for someone new to the grill. I find porks chops are almost impossible to burn, you can throw them on and then get them at your convienance, unlike steaks where it doesn't matter if you were mid-pull, they gotta come off now.

---------------------------
NY Strip Steaks
---------------------------
Lemon Pepper
Onion Salt
Garlic Powder
Mesquite seasoning
Worchester Sauce

Stab visously with a fork so the seasonings can get inside, Mmm.

If I hear you put ketchup or steak sauce on afterwards I will find out where you live and kill you.

Truant · Post by **Truant** » July 31, 2003, 5:36 pm

I once grilled a pack of hotdogs over a gas burner on the stove.

Now that's fucking roughing it.

Pilsburry · Post by **Pilsburry** » July 31, 2003, 5:42 pm

You took them out of the plastic first right?

Truant · Post by **Truant** » July 31, 2003, 5:49 pm

well yes.

At a campsite staying with some family. The owner of the camper forgot to pack the pots and pans...so while we had a fully functional stove, we had nothing to cook in...Used two forks locked together as makeshift tongs and turned them over the blue flame.

They tasted like propane.

Voronwë · Post by **Voronwë** » July 31, 2003, 6:07 pm

i was drunk once and my buddy and i were grilling steaks and we poured lighter fluid on them instead of the marinade.

we were pretty drunk. the steaks tasted awful, but we fuckin ate em.

Neost · Post by **Neost** » July 31, 2003, 6:15 pm

You sir, are a heathen.

Nilaman · Post by **Nilaman** » July 31, 2003, 7:30 pm

Voronwë wrote:i was drunk once and my buddy and i were grilling steaks and we poured lighter fluid on them instead of the marinade.

we were pretty drunk. the steaks tasted awful, but we fuckin ate em.

You used the term "we"; this was a collective idea that lighter fluid looked in some way like marinade?

Tell me, when they lit up like ...oh say steaks covered in lighter fluid... did you get clued in, or did you find out in the morning?

Truant · Post by **Truant** » August 1, 2003, 3:27 am

Voronwë wrote:i was drunk once and my buddy and i were grilling steaks and we poured lighter fluid on them instead of the marinade.

we were pretty drunk. the steaks tasted awful, but we fuckin ate em.

lol that's beautiful

Canelek · Post by **Canelek** » August 1, 2003, 10:11 am

Voronwë wrote:i was drunk once and my buddy and i were grilling steaks and we poured lighter fluid on them instead of the marinade.

we were pretty drunk. the steaks tasted awful, but we fuckin ate em.

Skogen · Post by **Skogen** » August 1, 2003, 10:18 am

Voronwë wrote:i was drunk once and my buddy and i were grilling steaks and we poured lighter fluid on them instead of the marinade.

we were pretty drunk. the steaks tasted awful, but we fuckin ate em.

jesus dude! I can't even imagine what you must have felt like the next day!

Kilmoll the Sexy · Post by **Kilmoll the Sexy** » August 1, 2003, 10:44 am

Worst tasting chicken I have ever had was made on a charcoal grill where the dipshit did not have lighter fluid and used some scented Lysol in its place. At least I was disenfected after eating it.

For an absolute party in your mouth, I recommend trying the following:

New York strip steak
Beat the meat with a fork on both sides
Apply Jack Daniels grilling sauce (mesquite BBQ version) to both sides liberally and to the sides where the fat is
Use a dash of rosemary, thyme, and dill to the steak. When you flip the steak, do the same to the other side
Make sure to pull the steaks away from the flame while they are still good and pink...they will continue to cook on their own

While doing this, sautee mushrooms and onions with stubbs beef marinade, butter, and brandy. You can add in the same herbs to the sautee if you like. When the steaks come off, toss the mushrooms and onions over the steaks.

Skogen · Post by **Skogen** » August 1, 2003, 11:13 am

Kilmoll the Sexy wrote:Beat the meat with a fork on both sides

Ok, I've never tried using a fork, but those activities are usually AFTER dinner. And I usually use vaseline, not Jack Daniels sauce.

Sorry, plz continue.

Pilsburry · Post by **Pilsburry** » August 1, 2003, 12:20 pm

Vasoline? You gotta be kidding me....that shit won't wash off very well and the viscosity is all wrong. hehe.

--------------
Lighter fluid VS Marinade.....you must have been really drunk, because lighter fluid containers are a lot different then marinade bottles.

Then again I've brushed my teeth with hair gel, poured orange juice on my cereal etc...so I'm not gonna lecture you.
--------------

I've never considered household cleanser as lighter fluid, but I have used everclear....190 proof grain alcohol.

VeeshanVault

Grilling out in 100 degree weather

Grilling out in 100 degree weather

Grilling

Re: Grilling out in 100 degree weather