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Steak on the grill

DblG

DblG

Apr 27, 2005
899
152
Buffalo, NY
#1
So I've been a little behind getting things out for summer...
I discovered I was empty on the propane, so I got around refilling it on Tuesday, and finally grilled my first 2 steaks on the grill for the season today. I went to the butcher this afternoon and got me some fresh strip steaks, coated them with a little canola oil, salt & peppered, threw 'em on the grill for 4-5 minutes each side and enjoyed a perfect, juicy steak to start the summer. Oh yeah, and I drank a beer while grilling. I feel like a man.
 
#7
peterbright said:
Propane sucks. Use a Weber Kettle & some real wood.
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Well not so much real wood...as lump charcoal.


ADbassman said:
That didn't take long.
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Seriously....how are you supposed to get that smokey flavor with a petroleum byproduct? If you are trying to save time...get a Link Removed

For sure gas is easier and cleaner, but if you want easy and clean...go to McDonalds.
 
#9
warwick.hoy said:
Well not so much real wood...as lump charcoal.




Seriously....how are you supposed to get that smokey flavor with a petroleum byproduct? If you are trying to save time...get a Link Removed

For sure gas is easier and cleaner, but if you want easy and clean...go to McDonalds.
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Woodchips?

Hell, I've smoked Salmon on the stove before and my company were none the wiser.
 
#11
I'm trying to find it, but I've seen a Goods Eats episode; and I trust Alton Brown so none of that believe everything you see on TV hoopla, were he explains that there is a mysterious vapor...could be water vapor, that actually forms a physical barrier between the meat and the smoke particulates (which is the flavor). So even using wood chips with gas doesn't yield as intense a flavor of cooking over a real fire.

Also ask yourself if you've ever seen BBQ restaurants use propane in the preparation of their BBQ?

I'll post the vid when I find it.

[EDIT]No Vids...It's BBQ thing...Propane away.
 
#12
tplyons said:
The real question, is what was the beer?

And what was the side dish?

Did you do the veggies on the grill?
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While we usually do grilled veggies, not this time. We usually cut up a few peppers & onions, marinade them in italian dressing and char them up.

As for the beer, all I can say is that I had some leftover beers from the First Communion party we had for my daughter a few weeks back and have been choking them down trying to make room in my garage fridge for the summer ales. Ok, I'm embarrassed to admit it, but it was Coors Light. There, I said it. It's something I think of as beer-flavored water, but after being stuck with almost a 30 pack, I've grown tolerant of it but WON'T buy it again! Somehow, I don't feel as manly admitting the kind of beer I drank while grilling steaks. :atoz:

But, I made up for it by drinking my last Sam Adams Winterlager I had stashed away in the "crisper drawer" of my garage fridge. I love my garage fridge.


Greg
 
#13
BWAAAAHHHHH!!!!

7987515a.jpg


In all fairness, I do own a small propane grill for when charcoal/open fires are prohibited...happens a lot in So Cal parks/forests this time of year
 
#15
warwick.hoy said:
I'm trying to find it, but I've seen a Goods Eats episode; and I trust Alton Brown so none of that believe everything you see on TV hoopla, were he explains that there is a mysterious vapor...could be water vapor, that actually forms a physical barrier between the meat and the smoke particulates (which is the flavor). So even using wood chips with gas doesn't yield as intense a flavor of cooking over a real fire.

Also ask yourself if you've ever seen BBQ restaurants use propane in the preparation of their BBQ?

I'll post the vid when I find it.
Click to expand...

Burning propane gives off water vapor, maybe that's what you're thinking of? Anyhow, I didn't intend for this thread to be a propane vs wood thing...just cookin outdoors and drinkin' beer man. I'm not taking sides, and if you think wood is better, I don't disagree. It most likely yields better flavor done right. I've been a big Alton Brown fan for a couple years now (skirt steaks anyone??), and that is what has been making me think of a wood grill when my current one bites the dust. It may be a few more years though... I simply don't have anymore room in my garage!

But, even though I cooked my steaks with propane, they were simply seasoned, cooked good, and tasted wonderful. I stand by my tastebuds. :smug:
 
#16
DblG said:
Burning propane gives off water vapor, maybe that's what you're thinking of? Anyhow, I didn't intend for this thread to be a propane vs wood thing...just cookin outdoors and drinkin' beer man. I'm not taking sides, and if you think wood is better, I don't disagree. It most likely yields better flavor done right. I've been a big Alton Brown fan for a couple years now (skirt steaks anyone??), and that is what has been making me think of a wood grill when my current one bites the dust. It may be a few more years though... I simply don't have anymore room in my garage!

But, even though I cooked my steaks with propane, they were simply seasoned, cooked good, and tasted wonderful. I stand by my tastebuds. :smug:
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Ehhh...It's a BBQ (not grilling) thing anyway....I'm a lump charcoal guy...:D
 
#17
DblG said:
While we usually do grilled veggies, not this time. We usually cut up a few peppers & onions, marinade them in italian dressing and char them up.

As for the beer, all I can say is that I had some leftover beers from the First Communion party we had for my daughter a few weeks back and have been choking them down trying to make room in my garage fridge for the summer ales. Ok, I'm embarrassed to admit it, but it was Coors Light. There, I said it. It's something I think of as beer-flavored water, but after being stuck with almost a 30 pack, I've grown tolerant of it but WON'T buy it again! Somehow, I don't feel as manly admitting the kind of beer I drank while grilling steaks. :atoz:

But, I made up for it by drinking my last Sam Adams Winterlager I had stashed away in the "crisper drawer" of my garage fridge. I love my garage fridge.


Greg
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jwbassman said:
Dude, grilled asparagus is where it at. take some greek dressing and put it in a zip lock bag with the stalks and marinate it for a couple of days, then grill it. serve with some grilled steak tips. mmmmmmmmm.....:drool:
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I've got to say... aluminum foil packet, flat with a layer of sliced onions. Sliced potatoes on top, with salt and pepper, close the packet, and toss on the grill. The onions take most of the heat and the flavor spreads. This is now my favorite way to eat potatoes.

Works with broccoli, string beans, and carrots as well. This is all I've tried it with, but I'm sure others would work too. Feel free to add other ingredients for flavor, but this is absolutely the best way I've eaten vegetables... entirely steamed on the grill with no additives but salt and pepper.

And cleanup is as easy as crumpling the foil into a ball and throwing it in the recycling bin.

DblG, as far as the beer goes, it's acceptable. No man wastes beer... Bud or Bud Light are my favorite beers for grilling, but then I prefer to drink either a stout, an ale, or a glass of cabernet with my steak.
 
#19
I believe the Man Card rules allow for lump charcoal, or propane. You guys are missing the point here. It's the small things in life like grilling outdoors and beer drinking that make it a special occasion. I have all three, smoker with fire box for wood, propane, and charcoal grille. When I come home from work and my girl is tired of cooking all week, she enjoys the occasional charcoal grilled chicken breast as well as pork chops, cooked quickly. Keep up the good work men!
 
#20
kanonfodr said:
Charcoal and Wood FTW. You ain't a master griller unless you can properly use either of them.

Peace,
Greg

(Disclaimer: This poster does not claim to be a master griller, but his food is edible and sometimes palatable. He does not, however, use propane or natural gas when grilling.)
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Master griller if you CAN use them, not if you use ONLY them. I've got the kettle grill in the garage for those times that I have all day to grill. But when I don't have the time, I'll take a propane grille to a pan on the stove. A griller may use whatever tool the situation allows for.

pedulla-2007 said:
I believe the Man Card rules allow for lump charcoal, or propane. You guys are missing the point here. It's the small things in life like grilling outdoors and beer drinking that make it a special occasion. I have all three, smoker with fire box for wood, propane, and charcoal grille. When I come home from work and my girl is tired of cooking all week, she enjoys the occasional charcoal grilled chicken breast as well as pork chops, cooked quickly. Keep up the good work men!
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Like I said, charcoal grill is in the garage for special occasions... but I'd rather sear some lines on a nice hunk of meat using a propane grill than not at all. The Man Card rules MUST allow charcoal or propane.

Grilling is about searing lines on dead, tasty animals, not about what you're burning to put those lines there.
 

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