Consolidated "Grilling" thread
May 26, 2016, 1:23 pm
#226
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 30,711
^^ Thanks all for the help. Ended up going with the Spirit E-310, it was a bit of a splurge to get the 3rd burner but didn't break the bank (also in the process of buying new furniture, etc., so only so much to go around).
Lowe's was great - found a 10% off coupon online that stacked with the free delivery and assembly offer. Grill is already at the house and has been used once with excellent results!
Looking forward to many more outings this summer!
Lowe's was great - found a 10% off coupon online that stacked with the free delivery and assembly offer. Grill is already at the house and has been used once with excellent results!
Looking forward to many more outings this summer!
Yea! Start using that bad boy every day! Happy grilling.
May 27, 2016, 7:46 am
#227
Join Date: Aug 2005
Posts: 3,438
Not a stupid question although I have not had that problem. Are you letting them rest before cutting into them --tent with foil when resting and make sure you aren't putting them on a cold plate from the grill. Another thought. ..start on indirect heat to slowly bring inside to rare and then move to direct side for the crust. Also. ...make sure they are room temp before grilling. I let sit out for 45 minutes to an hour. Lmk if any of that helps.
Can you routinely get prime steak in the USA for home cooking? I guess you can probably get anything if you order it. Not sure that I would want to fork out for prime if I didn't have the equipment (or technique) to do it justice.
May 27, 2016, 9:04 am
#228
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Join Date: Apr 2000
Location: FLL -> Where The Boyars Are
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Costco regularly sells USDA Prime items. The selection of cuts is very limited - maybe 1 or 2, they usually have ribeyes at about $18.99 per pound.
Other more mainstream grocery stores like Publix have prime occasionally. Speciality butchers as well.
Other more mainstream grocery stores like Publix have prime occasionally. Speciality butchers as well.
May 27, 2016, 9:56 am
#229
Join Date: Aug 2005
Posts: 3,438
I hate going in Costco here because I can't get out without spending Ł200
May 27, 2016, 10:22 am
#230
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Join Date: Nov 1999
Programs: FB Silver going for Gold
Posts: 21,794
Direct vs radiant heat?
I'm in the LAX area temporarily and the Weber grills in the complex are all natural gas direct heat. Having trouble getting it up to sufficient temperature (evening wind doesn't help) to sear properly. No radiant heat as the flame is direct.
The grill regularly use is a Dynasty (now discontinued, last price of USD 3,400, I picked it up at a thrift shop for C$300) uses radiant heat (heat the lava rocks above the burner for 8-10 minutes, turn heat to low, and you have high heat that sears well).
How does one sear on a direct heat grill? I almost prefer to pan fry in a cast iron skillet at times.
The grill regularly use is a Dynasty (now discontinued, last price of USD 3,400, I picked it up at a thrift shop for C$300) uses radiant heat (heat the lava rocks above the burner for 8-10 minutes, turn heat to low, and you have high heat that sears well).
How does one sear on a direct heat grill? I almost prefer to pan fry in a cast iron skillet at times.
May 27, 2016, 3:04 pm
#231
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 30,711
I'm in the LAX area temporarily and the Weber grills in the complex are all natural gas direct heat. Having trouble getting it up to sufficient temperature (evening wind doesn't help) to sear properly. No radiant heat as the flame is direct.
The grill regularly use is a Dynasty (now discontinued, last price of USD 3,400, I picked it up at a thrift shop for C$300) uses radiant heat (heat the lava rocks above the burner for 8-10 minutes, turn heat to low, and you have high heat that sears well).
How does one sear on a direct heat grill? I almost prefer to pan fry in a cast iron skillet at times.
The grill regularly use is a Dynasty (now discontinued, last price of USD 3,400, I picked it up at a thrift shop for C$300) uses radiant heat (heat the lava rocks above the burner for 8-10 minutes, turn heat to low, and you have high heat that sears well).
How does one sear on a direct heat grill? I almost prefer to pan fry in a cast iron skillet at times.
Jun 10, 2016, 2:27 pm
#232
Join Date: May 2010
Location: NJ
Posts: 1,389
Nothing will get as hot as the Peter Luger type broilers, but kamado-type grills like my Big Green Egg get plenty hot for pizza & steaks. I've pegged the stock thermometer (750?) and that just becomes a blazing inferno. You only need a little bit of grill time at that heat.
Jun 12, 2016, 10:05 am
#234
Join Date: Aug 2005
Posts: 3,438
I have pretty good luck with following the recommended timings I find online. Yesterday I went to the Borough Market and picked up Venison medallions and boneless quail, two things I've never grilled before. Did a few Google searches to find suggested grilling times and followed them to a tee. Both turned out perfectly without having to cut into them, and thanks to the suggestions about resting them in foil and throwing back on the grill before serving, they were perfect. Needless to say, I'm not an instinctive cook
Jun 12, 2016, 10:59 am
#235
Join Date: Dec 2010
Location: Indianapolis
Programs: Hilton-Diamond Lifetime Platinum AA UA, WN-CP, SPG Gold.
Posts: 7,377
Burgers like any protein, your looking for a little char, to release the meat from the grill, give them a 45 turn, same time and flip them, 3 minutes on the first side means 3 minutes on the other side...the 45 turn us for presentation
I check for doneness with a thermometer or my thumb., and finish moving the meat to a cooler area of the grill, alway best to let it rest before serving...
Quail cooks very fast...a little oil will generate even faster heat..
I check for doneness with a thermometer or my thumb., and finish moving the meat to a cooler area of the grill, alway best to let it rest before serving...
Quail cooks very fast...a little oil will generate even faster heat..
May 27, 2023, 9:12 am
#236
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If I grill, how long ahead should I remove the meat from the freezer and put into the fridge? Usually I try to remove the meat from fridge 30-60 minutes before grilling.
May 27, 2023, 5:09 pm
#237
Join Date: Oct 2002
Location: SFO
Programs: AY Plat, LH FTL
Posts: 7,370
For me, 24 hours for steaks that arent't stacked on top of each other, less for sausages, and longer for whole tri tips, whole chickens, etc. Assuming you have a good seal, you can accelerate the thaw by putting the sealed bag into a pan of cool water.