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Food Talk
Do you like food? If so, you came to the right off-topic section. Discuss your favorite food topics here!

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Old 05-03-2013, 01:32 PM   #21
joeski3d
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Wrong. Why even grill then? You may as well just toss a cow in the oven if you use a gas grill.
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Old 05-03-2013, 01:33 PM   #22
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The DIY BBQ & Grilling Thread

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Wrong. Why even grill then? You may as well just toss a cow in the oven if you use a gas grill.
+1 charcoal's the way to go


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Old 05-04-2013, 09:48 AM   #23
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The DIY BBQ & Grilling Thread

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Originally Posted by joeski3d View Post
Wrong. Why even grill then? You may as well just toss a cow in the oven if you use a gas grill.
Meh I wouldn't go that far... A grilled steaks is still way better than a broiled steak. Same concept I know, but a grill does provide it's own "grill" flavor


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Old 05-05-2013, 10:25 AM   #24
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Meh I wouldn't go that far... A grilled steaks is still way better than a broiled steak. Same concept I know, but a grill does provide it's own "grill" flavor
I'm saying, if you have a choice, charcoal is the 1st choice.
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Old 05-06-2013, 04:02 AM   #25
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for me, grill>cast iron pan fry>broil
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Old 05-06-2013, 07:41 AM   #26
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I'm saying, if you have a choice, charcoal is the 1st choice.
Without a doubt... and if done properly, you can have a charcoal grill heated properly within 15 min, which is not a lot of time at all
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Old 05-06-2013, 10:01 AM   #27
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I prefer this brand of charcoal. It lends the best grill flavoring while delivering even heat that will last for a couple rounds of chicken thighs.

It does tend to pop and crickle a bit... sending a steady array of a few very fine embers airborne. Keeping the lid on is recommended in dry regions.
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Old 05-06-2013, 09:19 PM   #28
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In Hawaii we use Kiawe wood charcoal, great flavor. It's a species of mesquite.
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Old 05-16-2013, 07:25 PM   #29
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no
Actually, if you flip the steak often it will cook more evenly. Flipping it only once will result in thicker band of meat along the outside that is well done and a narrower center area that is medium rare/rare or however you like it cooked. Flipping often means a thinner band of well done meat and a much larger center area that is just right. As long as the outside is getting the nice browning and char that you want, flip flip flip away.
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Old 05-16-2013, 07:28 PM   #30
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Sea salt.

All you need is sea salt.
For steaks I usually stick to salt and pepper. Sea salt is identical to non-sea salt as long as you're not buying iodized salt, so kosher is fine.

For roasts I slather it mustard, butter, salt and pepper and let it sit uncovered overnight. Doesn't taste like mustard at all.

For tri tip, flank steak, skirt steak and some roasts I go with carne asada seasoning - the secret ingredient is MSG!
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Old 05-16-2013, 07:35 PM   #31
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I'm saying, if you have a choice, charcoal is the 1st choice.
Agreed. If possible, lump hardwood charcoal is king, it sh!ts on propane. If you like a REAL steak (charred and mid-rare/rare) you need heat. If you like a REAL steak (a ribeye that's 1" thick) and like it mid rare, you need massive heat to melt the fat quickly before the meat cooks. Propane is incapable of doing this, it doesn't get hot enough. I understand the convenience of propane, so no defense necessary, but comparing charcoal to propane is insanity.
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Old 05-16-2013, 07:37 PM   #32
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I prefer this brand of charcoal. It lends the best grill flavoring while delivering even heat that will last for a couple rounds of chicken thighs.

It does tend to pop and crickle a bit... sending a steady array of a few very fine embers airborne. Keeping the lid on is recommended in dry regions.
Whoops, didn't even see you posted this...this stuff is the best for grilling. If you absolutely don't have time for lump, use briquttes...they are still better (and hotter) than propane.
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Old 08-10-2013, 09:46 AM   #33
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The DIY BBQ & Grilling Thread

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First time trying to smoke. I'll see how it turns out in 10 hours


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Old 08-10-2013, 04:56 PM   #34
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Let me contribute some pics

Grilled NY Strip from a couple weeks ago, perfect rare plus for me





Pan seared duck breast with a fig red wine glaze, flash makes it look white but it came out close to medium, will cook for a minute or two less next time. Made a fresh red leaf salad and croutons out of polenta, pretty cool dish






Pistachio and parsley encrusted rack of lamb, another minute under the broiler wouldn't have hurt





Local 21 day dry aged NY Strip (2) and one bone-in ribeye, pan seared and finished with (actual) black truffle sea salt

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Old 08-17-2013, 07:33 PM   #35
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Some chicken legs from tonight
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Old 08-25-2013, 08:37 AM   #36
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Rack-o-ribs, bitches! Oh.... and some spicy Italian sausages for extra yums.

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