Thrashard340
Well-Known Member
It's Summertime. And what better way to get your grub on than a nice BBQ. I've been brushing up the past few weeks. I will add as I go. So let's see what you all have going on the grill. Post the pics and the recipes.
Mine are pretty simple. Here are a pair of steaks I grilled up recently.
This is for two steaks - one was a 12 oz and the other a 16 oz about 3/4 inch thick. Both bone in. The bone in ones come out more flavorful. Try to pick aged...but not necessary as it get kind of pricey.
Prep - Season it with salt and pepper. I press the seasoning into the steaks with a spoon. You can use different seasonings. Sometimes I'll add Cumin, Chili Powder or Paprika to spice up the flavor. Then I'll I'll use a table spoon of olive oil (or Canola oil) on each side to coat and then both go into a large ziplock bag into the fridge overnight (on a plate in case of leakage). I'll pull them out of the fridge when I get home from work the next day. Typically, I'll set the bag on its plate on the counter for at least an hour to get it as close to room temperature as possible...longer if I have to...VERY IMPORTANT.
The veggies in the pics - Just washed and brushed with Olive Oil. Then sprinkled with salt and Parsley Flakes. Very simple stuff.
Grilling - I use a charcoal Weber. I use a chimney to preheat the coals which take about 30 min (more time to let the steaks sit). Once the coals warm up, I'll load them to one side of the Weber. Once the grill is cleaned and hot, the steaks go on. I'll drop them on the side where the coals are (hottest part of the grill) for 2 minutes covered. Then I flip and cover for another 2 minutes. Then I flip and cover for another 5 minutes. Pull the steaks off and let them rest. No need to cover with foil. You get the cross hatch pattern on one side and the steaks come out medium.
The veggies in the pics - I'll grill them up when the steaks are resting. They don't take very long on direct heat.
Here are a couple of pics. First pic is a Rib Eye and the second is a New York. The GF likes the tougher NY cut and I like the more tender Rib Eyes.
Enjoy! Post your BBQ!!!:toothy7:
Mine are pretty simple. Here are a pair of steaks I grilled up recently.
This is for two steaks - one was a 12 oz and the other a 16 oz about 3/4 inch thick. Both bone in. The bone in ones come out more flavorful. Try to pick aged...but not necessary as it get kind of pricey.
Prep - Season it with salt and pepper. I press the seasoning into the steaks with a spoon. You can use different seasonings. Sometimes I'll add Cumin, Chili Powder or Paprika to spice up the flavor. Then I'll I'll use a table spoon of olive oil (or Canola oil) on each side to coat and then both go into a large ziplock bag into the fridge overnight (on a plate in case of leakage). I'll pull them out of the fridge when I get home from work the next day. Typically, I'll set the bag on its plate on the counter for at least an hour to get it as close to room temperature as possible...longer if I have to...VERY IMPORTANT.
The veggies in the pics - Just washed and brushed with Olive Oil. Then sprinkled with salt and Parsley Flakes. Very simple stuff.
Grilling - I use a charcoal Weber. I use a chimney to preheat the coals which take about 30 min (more time to let the steaks sit). Once the coals warm up, I'll load them to one side of the Weber. Once the grill is cleaned and hot, the steaks go on. I'll drop them on the side where the coals are (hottest part of the grill) for 2 minutes covered. Then I flip and cover for another 2 minutes. Then I flip and cover for another 5 minutes. Pull the steaks off and let them rest. No need to cover with foil. You get the cross hatch pattern on one side and the steaks come out medium.
The veggies in the pics - I'll grill them up when the steaks are resting. They don't take very long on direct heat.
Here are a couple of pics. First pic is a Rib Eye and the second is a New York. The GF likes the tougher NY cut and I like the more tender Rib Eyes.
Enjoy! Post your BBQ!!!:toothy7:
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