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Any grilling aficionados who want to discuss this ritual with the same detail and care that Shak and friends discuss the tea ritual?
Lawman wants a ritual, and I say the great big gas grill he owns is a fine place to start...
Personally, I prefer to grill over an open wood fire pit, use dry seasoning rubs on the meat, and cook the veggies with a little butter and some fresh herbs sealed in foil pouches.
There have to be some more backyard gourmets around here, so lets give those tea-drinkers a run for their money here...
Wood fire, charcoal or gas?
Dry seasoning rubs, marinating or BBQ sauce?
What I made last night may become a ritual I suppose cause it was so damn good. I took a bit of olive oil, some dijon mustard, a little salt,some pepper, some thyme and to "kick it up a notch" I tossed in some crushed garlic. I mashed it into a paste and took some "fred flintstone" size Alberta rib eyes and covered in them in the paste for an hour.
4 mins per side on the Weber and behold complete perfection. A couple "wobbly pops" to wash it down followed by a nap on the couch makes for the perfect evening IMHO.
Doesn't come off as quaint as tea huh?
The grill (Weber Genesis Gold), she is lp. Fires up quick and can cook quick or slow. It has three stainless steel burners. The grill itself is stainless as is the hood. There are also 5 or six stainless steel flavorizer bars (A-shaped contraptions. The grease hits these hot babies and copious smoke is generated).
Standard beverage while grilling and eating is good old american beer. Hoever, I am not totally uncouth - I drink it out of a mug rather than a bottle.
My standard is to take two nice 1" thick angus rib eyes, sprinkle them liberally on both sides with kosher salt, fresh ground pepper and garlic (either fresh or granulated, whichever is handy), cover one side with fresh sliced red onions, wrap it all back up in the butcher paper and leave it sitting for an hour.
Then toss on the grill after spraying with some olive oil.
Served best with fresh veggies with dill and butter, and a nice cold hefeweisen with a squeeze of lemon.
Better yet: next summer the hefeweisen will be homebrew! (Which is another idea for a ritual for you... brewing definitely has a ritualistic feel to it, and you get to drink the result... except it takes about a month from brew to finish)
If steak isn't handy though, chicken breast or shrimp skewers will do in a pinch.
And, since it stays light out all night long, I can grill whenever I want. Nice to sit outside at 11pm, and not have to worry about turning on the porch light.
We did have a spring cookout last year before the snow melted though. That was a hoot. :)
The most amazing thing was how precisely they could control the temperature just using wood. That, I think, is one of the biggest keys to getting the slow cooking right.
- Make a small pile of wood and crumpled newspaper.
- Top with charcoal, the real burned wood chunks, not the compressed garbage.
- Light it up. No lighter fluid.
- Wait till coals are hot and blackish-grey.
- Spread some coals evenly under the grating from the pile and be sure to leave enough in the pile so that if you need to heat up more coals you can.
- Season meat with very coarse salt. Nothing else.
- Cook meat over a medium heat, flipping only once. This will give the outside a crispy texture with a juicy center.
- Serve with Chimichurri sauce.
Beef is very very cheap here. Well before the economy collapsed but still cheap in US dollars. Just to let you know, Filet Mignon runs at about $2/lb.
I could probably stuff the moose with the whole lamb for you though... heheh.
I like Lamb, good vehicle for Garlic, well done so the meat is ready to fall of the bone.
I'd like to make a more permanent grill, but not sure how to do it so it doesn't get shifted apart with the ground freezing and thawing under it every year... right now we just have a ring of bricks and large stones, and we toss the wood on the ground in the middle. Works fine, but doesn't make for a very adjustable cooking surface.
I'd like to do a proper brick firepit, with a grill on one end, and put in an adjustable grill rack...
Give me a spice rack and some white wine for marinade and I'll teach you what beef is supposed to taste like (I see pmac has good taste) - cooked just long enough that it stops mooing ;) You folks have some good recipes - I think I'll print out this thread and try them out.
In a pinch if you don't have enough time to really soak your slab pour your marinade on and go crazy with a couple forks - tenderize and allows the marinade to penetrate nicely. 2 minutes with the forks can make up for a few hours of soaking.
msgraph got the perfect charcaol and cooking ritual.
mivox suggested wood fire. Open flame is ok for kooking on pots and pans, but not suitable for grill stuff. You need to use hardwood and wait untill no more open flames are given from the fire before putting anything on the grill.
It sure did remind me of some wild camping trips.
That is one marinade I really really miss. I think only people who lived in the South know about that one right? Simple yet gets the job done. I'll have to tell the family to send some down here next time i talk to them.
oilman's taters:Oooh... I'm gonna remember that. mmmm.
never had moose
But all my beef rib eye steaks taste awfully good after being cooked over a low flame...
a special attached room with a brick chimney grill
[cattle.ca...] - will give you an idea of how seriously we take our beef and grilling in Alberta ;)
1 cup of virgin olive oil
1/2 a cup of fresh lemon juice
1/4 a cup of dry white wine
1/4 a cup of regular dijon mustard
6 table spoons of honey
5 table spoons of fresh crushed garlic (remove the green bud in center if any)
3 table spoons of finely chopped fresh basilic
2 table spoons of balsamic vinegar
2 table spoons of fresh ground green pepper
2 table spoons of salt
(fresh chives can be considered)
The perfect brochettes are 2 1/2 to 3 inch thick filet mignon (or moose) with your choice of veggies.
Let it rest for 2 to 3 hours in the fridge before cooking. Don't overcook.
[edited by: Macguru at 11:47 pm (utc) on Jan. 10, 2003]