SoCal Jet Boats
Discussion => The No Wake Zone => Topic started by: Blue on January 06, 2008, 11:36:34 AM
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So I got suckered in to buying $300 worth of beef with a buddy. I got T-Bones,New York Strip, Top Sirloin, etc.
I have always considered myself pretty handy on a grill. I am looking for new, simple recipe's or ideas that you guys use. I don't want to got to the store and buy $60 worth of stuff to grill a steak just simple. So how do you grill up ur streaks????
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personally, i am a meat n tater kinda guy....i like it simple with no surprises....i dont even mess with steak sauces n stuff....maybe throw a little bit of this stuff on it while i wait for the grill to warm up...not not too much of it either...
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Italian dressing as a marinade ;D
Good shit man
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2sav
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Blue-
I've got a dry rub/seasoning I concocted, PM me your address and I'll send you some.
The boys @ the Ming race sure liked it
O0
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Italian dressing as a marinade ;D
Good shit man
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2sav
2nd that. Specifically that dressing...awesome on chicken also!
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Zesty Italian is good on chicken!
A bit of a trade secret... If you eat boneless skinless chicken breasts (hell, about all I eat), throw them on the grill straight from the freezer. They'll stay juicy and tender vs. dried out!
With football on all day, I've become a bit of a post whore ;D
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personally, i am a meat n tater kinda guy....i like it simple with no surprises....i dont even mess with steak sauces n stuff....maybe throw a little bit of this stuff on it while i wait for the grill to warm up...not not too much of it either...
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My wife cooks the shit out of a steak . Nothing on it sept this . A well cooked steak shouldnt need anything . I dont think .
-beerjet-
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Santa Maria BBQ "rub",just salt, pepper and garlic salt ,always a winner Tom
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I presume you bought the beef because you like the taste of beef, so if it's good meat and good cuts; the least you put on it the better.
Most importantly, if you cook it past medium-rare then it makes no difference; you've already cooked out all of the natural flavor past that point and you may as well just pile on the katsup. :o
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Cold Mountain Rub
This is a 100 yr old recipe from Tennesse
1/2 cup Kosher or Sea salt
1/2 cup fresh ground pepper
1/2 cup sweet paprika
1/2 cup sugar
Mix it together with your fingers. Coat meat well. You can grill immediately or for more flavor leave on overnight. I love it on Tri-tip. After dusting with this rub I then spray lightly with Pam so diced onions and garlic will stick. Mmmmm good eatin'.
Here's another one from the internationally known all-female grill team from KC The Grill Queens: 1/2 cup sweet paprika, 1/3 cup onion salt, 1/4 cup black pepper, 3 tblspoons each of dry mustard, pure chili powder, and celery seed.
When you buy pork I have a mustard and Jack Daniels recipe that will make you famous in your hood.
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This is Uncle Al's famous BBQ
Yield 1 Quart
2 medium onions, sliced
4 cloves garlic, chopped
2 TBS oil
1-1/2 inch piece of ginger, sliced thinly across the grain
2 TBS dry mustard
3 TBS Worcestershire sauce
2 cups tomato sauce
1/3 cup vinegar
1 cup sherry (or water)
2 bay leaves
1/2 tsp tabasco sauce
3 TBS molasses
2 TBS brown sugar
1/2 tsp salt
Saute onions and garlic in oil until translucent. Puree in blender with the ginger.
If necessary, add some of the liquid to help it puree. Return puree to pan and add
remaining ingredients. Simmer for 20-30 minutes. This can be held in the refrigera-
tor for an extended time.
ENJOY!! 8)
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Sweet I got alot of grilling to do. The meat was a good deal and its good beef individually vacuum sealed. It came out do be around $3.10 a steak. I got ribeye,new york strip,t-bones,Peppered Top sirloin . I will keep u posted on what we liked so far.
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uh............... when's supper?
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2 teaspoons Tabasco pepper sauce
1 teaspoon salt
1/2 teasopoon garlic powder
1/2 teaspoon dried thyme leaves
1/8 teaspoon ground all spice
marinates one pound of top sirlion
in a small bowl combine all those components and mix well...and then rub it into both sides (usually i poke a little with a fork) before rubbing...and then cover and refridgerate for an hour or so...and then bring to room temp...and then grill
this is my fav way to eat steak no to spicy bitchen flavor tough
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Soooo how did the Q turn out? I've got Tri-tip on the menu for tonight and thought about trying something new for seasoning. Nosey people gotta know :D
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So far I have tried the Cold Mountain rub. Real simple and tastes great. Damn weather has kept the BBQ covered up the last 2 weeks.
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I like to use the montreal steak seasoning and some KC Masterpiece BBQ sauce
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One thing I forgot to mention, on thicker cuts like T-tips, marinate in Soy sauce for 45 mins. The salt will open up the meat to anything else you add. Personally I like to cover everything in diced onions and garlic and then slow cook in a smoker. Saute up a bunch of mushrooms in butter, beer and more garlic to top it off and impress the wife. MMmmmmm
For chicken soak in soy sauce for an hour or two. Sprinkle on a bunch of powdered ginger and BBQ. I promise you will be the most popular guy in your neighborhood. Damn I'm hungry
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Damn you guys are makin me HUNGRY !