The 2013 Grilling Thread

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Thread: The 2013 Grilling Thread

  1. #1

    Join Date: Sep 2008
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    The 2013 Grilling Thread

    Aww yeah.

    Thread rules: Pictures of what you grilled, how you prepared it, and how you grilled it.

    I just cut up a pork loin, and seasoned it with a hickory mix, some salt and pepper, and cut up some bell peppers for the side. I haven't been grilling long (month or two), but I seem to like grilling pork on a hotter setting, searing the sides, sealing the juice.

    The outsides have a jerky-like texture, and the center is juicy and tender!

  2. #2

    Join Date: Jan 2013
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    Learn to be quick anyone can be slow

    Do you look at the toilet paper after you wipe?

  3. #3

    Join Date: Jun 2009
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    Leon, you need to check out the beer cooler sous vide method for cooking meats. Basically you pre-cook the meat by sealing your food in air-tight bags in a water bath kept in a thermos at the temperature you want the meat to end up thus cooking the meat evenly internally without overcooking, then you finish it off by searing it on the grill. You can even throw aromatics in the bag for some extra flavor, and the meat turns out suuuuper tender. Tried this yesterday with some cheap shoulder steaks and they tasted as good and were as tender as some of the better ribeyes I've had (no pics unfortunately, might try again here tomorrow with my brother). Here's a link to the article on how to do this: Cook Your Meat in a Beer Cooler: The World's Best (and Cheapest) Sous-Vide Hack | Serious Eats

    By the way, that pork does look pretty epic!

  4. #4

    Join Date: Sep 2008
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    Burgers from last night. I keep 'em simple... about 1/3 lb. of extra-lean ground beef each, seasoned with Montreal Steak Spice. Seared and then cooked slowly so they're still juicy but cooked medium all the way through for safety. (I'll cook 'em medium rare if i know the beef has been ground in-store from fresh cuts.)

    I topped mine with smoked cheddar, pickles, fresh tomatoes, dijon mustard and alfalfa sprouts.

    I've been cooking on our old, rusted-out grill for so long that i forgot how easy it is to get great results without having to constantly move stuff around on the grill to avoid hot-spots and flare-ups!

  5. #5

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    I have a friend with a Sous Vide machine, he swears by it.

  6. #6

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    Quote Originally Posted by Matt C View Post
    I have a friend with a Sous Vide machine, he swears by it.
    It's pretty awesome, but you pretty much HAVE to finish with a quick sear with a blow torch, for the texture and because blowtorches are awesome.
    "They can kill you, but the legalities of eating you are a bit dicier." - David Foster Wallace

  7. #7

    Join Date: Oct 2008
    Location: Helsinki, Finland
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    I started the grilling season in January when it was -15 degrees cold.

  8. #8

    Join Date: Dec 2008
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    no pics but I made 2 huge ribeyes on Sunday 30 day dry aged

    Dry rub: Salt, pepper, season salt, cilantro, red pepper flakes, garlic powder and onion powder

    Had it with Crimini mushrooms, red onions and shallots sauteed in merlot, butter and garlic and a nice wedge salad with blue cheese and balsamic reduction.

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