Three thigns that I use are Spicy Montreal Steak seaoning, garlic out of a jar, and kosher salt. These three things alone can give a good flavor to any meat that you cook, not all together though.
The other thing that I have found works really well on a GF grill is to cook a sausage with the skin pierced and put along the top of the grill. Take the sausage off when it is done and then throw burgers on the area when the sausage juices just flowed. The seasoning along with the bit of pork fat that is left over gived the ground beef a really nice flavor.
For steak, I personally like the Kansas City rub. I even use it to season any vegetables that I throw on the grill. For chicken, Red Hot. Coat it befor you throw it on and continue to coat it while grilling.
For ground beef/hamburgers, throw in an egg and a can or Rotel. Best burgers I’ve ever had!
When you marinade, you need an oil, an acid, and your seasoning. Just FYI. From what I remember a friend saying, it’s ebcause the oil adheres the flavors to the meat, the acid breaks it down, and then your flavors make it tasty.
Throw some BEER into a zip lock bag w/ chicken over night in the fridge. Also, Whickey in a zip lock bag w/ steak over night is not to bad. One could also use Dark/red wine’s, cognac, bourban,…ect to there meat product and just trial & error it. Theres also the beer can inside the chicken on the grill thing… not to bad if you like the flavor of beer (imported or domestic). One could also add prices in with the alcohol if they wanted/ had the time/ money to trial & error some more.
Get some Old Bay seasoning and a pepper mill and some whole peppercorns. Apply Old Bay and freshly ground pepper liberally to anything, it will make it taste better. You can also try adding some things like ground cumin, paprika, cayenne, italian sasoning, dill, dried garlic powder and dried onion powder to your food as you get used to adding seasonings. You can also watch the food channel for good ideas.
With regards to pepper: there is no substitute for CRACKED pepper. Don’t use that powdered crap. Course ground will work in a pinch. Whole peppercorns are slight overkill. Cracked pepper is where it’s at.
Didn’t realize the Foreman sucked that bad. I can definetly see how it kills flavor by overdrying meat and sucking out fat. Strange that it’s lauded so highly by lifters, no? In any case, there seems to be a lot of expertise on this board regarding this subject.
I will try cooking with a regular frying pan over a stove top. Non-stick is out, as I’m not inclined to risk exposing teflon to high heat and poisoning my food. I realize the Foreman is non-stick, but hey, what could I do. I used the spray because cooking meat dry on that thing smelled horrific. It also made cleanup easier.
Lots of generic seasonings have artificial crap in them. Go check the ingredients. Another thing to watch for is sodium content, although that I’m less concerned about. I guess I will look harder for all natural seasonings.
[quote]m0dd3r wrote:
a minute a side? are you nuts? 30 seconds or so on a good hot fire (or seared quickly in a good hot pan/skillet) is more than enough. Searing the outside’s enough to kill anything dangerous and it leaves the inside cold and raw, i.e. flavoriffic.
[/quote]
That is the only way a steak should be eaten IMO. If your steak doesnt squeal and bleed when you cut it, it is over cooked.
[quote]Nominal Prospect wrote:
Lots of generic seasonings have artificial crap in them. Go check the ingredients. Another thing to watch for is sodium content, although that I’m less concerned about. I guess I will look harder for all natural seasonings. [/quote]
That’s why I buy individual herbs & spices and mix as I see fit.
dude go to k mart or whatever and buy a cast iron grill pan by a company called “lodge”. $10-15.
you need a pan that doesn’t lose temperature when the meat hits it. that means iron and that means hot. they don’t brand cattle w/ aluminum.
for that same reason it’s better to let your meat come up to room temp. before cooking.
and be aware of “carry over” which means your steak is still cooking after it comes off the heat source. the thicker the steak the more carry over, the thinner the less, obviously. when i’ve got a nice 2 1/2 inch sirloin i want medium rare, i pull it when it’s @ rare.
also the thicker the steak the more it needs to rest after it comes off the heat. if you’ve used enough heat to sear the steak, you’ve locked in all the juice, which is now boiling. cut into it before it calms down and you bleed out alot of juicy/tasty goodness which would otherwise stay in the meat.
Ok, I’ll let you in on a Brazilian secret. We don’t tend to tell many people, but I will share anyways. The best meat is Picanha (in english rump cover)… It is the best. Period. Can;t fuck with it!
Tastiest way of eating it. Cut it into thick slices (with fat on it!) and put rock salt on both sides (not too much but enough that you’ll want to remove some before cooking!). Leave it with the rock salt on for about 1 hour. Remove excess rock salt. Place on BBQ… Eat bloody… Then feel your taste buds explode and your pants get sticky and wet as you cream yourself!
Oh, another way of having it which is also amazingly flavourish is with garlic fried in oil… The garlic becomes nice and crunchy and… oh dear… I have to stop… my mouth is watering already…
2 1/2 tablespoons paprika
2 tablespoons salt (I use sea salt)
2 tablespoons garlic powder
1 tablespoon black pepper (fresh-ground is best)
1 tablespoon onion powder
1 tablespoon cayenne pepper (I will sometimes use 2 tablespoons – I like heat)
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
This is the recipe for Emeril’s Essence.
You can buy it pre-mixed at just about any grocery store, these days, but buying the individual components and mixing it yourself tastes a hell of a lot better.
It works well on everything – chicken, beef, pork, fish…
I rarely use it on beef anymore, only because I prefer to keep that simple; Florentine style, with just a little sea salt.
Great spices are the spice of life.
Here is a great place that sells spices that I found on a trip to Cape Cod last year. http://www.atlanticspice.com/
They also have some of the best pepitas I have ever had.
[quote]algian wrote:
Ok, I’ll let you in on a Brazilian secret. We don’t tend to tell many people, but I will share anyways. The best meat is Picanha (in english rump cover)… It is the best. Period. Can;t fuck with it!
Tastiest way of eating it. Cut it into thick slices (with fat on it!) and put rock salt on both sides (not too much but enough that you’ll want to remove some before cooking!). Leave it with the rock salt on for about 1 hour. Remove excess rock salt. Place on BBQ… Eat bloody… Then feel your taste buds explode and your pants get sticky and wet as you cream yourself!
My 2 cents.
Ale[/quote]
dudeeeeeeeeeeeeeeeee i’ve been to brazil, stayed mostly in Floripa but i visited other major cities as well. and about picana, youre hell mother fucking right dude, that shit is the BOMB.
I love churrascarias man, best thing to ever happen man. Then i also figured out about acai na tigela? Where the hell has acai been all my life?
[quote]consumer wrote:
algian wrote:
Ok, I’ll let you in on a Brazilian secret. We don’t tend to tell many people, but I will share anyways. The best meat is Picanha (in english rump cover)… It is the best. Period. Can;t fuck with it!
Tastiest way of eating it. Cut it into thick slices (with fat on it!) and put rock salt on both sides (not too much but enough that you’ll want to remove some before cooking!). Leave it with the rock salt on for about 1 hour. Remove excess rock salt. Place on BBQ… Eat bloody… Then feel your taste buds explode and your pants get sticky and wet as you cream yourself!
My 2 cents.
Ale
dudeeeeeeeeeeeeeeeee i’ve been to brazil, stayed mostly in Floripa but i visited other major cities as well. and about picana, youre hell mother fucking right dude, that shit is the BOMB.
I love churrascarias man, best thing to ever happen man. Then i also figured out about acai na tigela? Where the hell has acai been all my life?
acai and churrasca, love you so much.[/quote]
Oh yeah! Acai with Granola and Strawberry… Drool… Damn these foreign countries with non of that tastiness… I need a holiday to go back home and eat… eat… eat… and do some other things in between eating…
