How Do You Season Meat?

Nutrition
41

[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]

Stay away from generic seasoning. Also stay away from marinades. If you want a nice crust on the meat, use a dry seasoning and rub it in. Sea salt or, way less expensive and still pretty good, kosher salt, fresh pepper and ground cumin is a good basic rub. I use the broiler under my oven to cook my meats and fish. Keep the meat close to the heat and watch it. I find that, for inexperienced cooks, multi-tasking is a bad idea.

42

I don’t like the mixes because there’s always either funky things I don’t like, or tons of garbage in them.

I use: Onion powder, black pepper, red pepper, and oregano primarily. Basil and mint are used intermittently, especially on meat that isn’t beef, i.e. lamb or whatever. Thyme and rosemary are completely optional.

Garlic never hurt anything. When in doubt I toss it on.

Also, meat was made to be eaten rare.

43

[quote]Josh Martin wrote:
First off, the George Foreman sucks. It kills all the flavor by sucking any sort of fat out. It makes meat taste dry and terrible.[/quote]

BLASPHEMY!!!

44

If I buy the thousand pack of chicken breasts (or pork tenderloin chops) from Costco (ok, not 1,000), I’ll separate by batches into different ziplock bags. Then season differently each bag, remove the air, mix everything around and freeze. I’ll use a fat (melted butter, olive oil), wet seasonings (lemon juice, soy sauce, teriyaki sauce), dry seasonings (onion powder, lemon pepper, specialty seasoning mixes) and fresh garlic. I then grill on my FOREMAN GRILL.

I grill my pork and chicken until the inside is just pink, remove from the grill and let sit for 15 minutes before cutting/serving. The pink will be gone, as the heat cooked it through. I’ll cook steaks just short of the doneness that I like and it cooks a bit more during the sitting time.

I just got my Foreman Grill a couple months ago and it’s fantasic! Its a deluxe model, so perhaps those with problems with it have an older version?

Damn, I LOVE George!

45

Want to add my mom and dad’s steak recipe. Not for the faint of heart. It’s decadent.

Preheat your broiler. Season two sides of your GOOD steaks with Lawrey’s Garlic salt and a little pepper and place onto broiling pan. Sprinkle with soy sauce and top that with pats of butter. Do the broiley thing to the desired doneness.

They take the drippings and put into a saucepan, add more soy sauce, a dash of garlic salt and butter and heat over high until the butter is just starting to foam, remove from flame, then stir. One or two teaspoons of that sauce over hot rice and a tsp over your steak and you’re in heaven.

46

[quote]chinadoll wrote:
If I buy the thousand pack of chicken breasts (or pork tenderloin chops) from Costco (ok, not 1,000), I’ll separate by batches into different ziplock bags. Then season differently each bag, remove the air, mix everything around and freeze. I’ll use a fat (melted butter, olive oil), wet seasonings (lemon juice, soy sauce, teriyaki sauce), dry seasonings (onion powder, lemon pepper, specialty seasoning mixes) and fresh garlic. I then grill on my FOREMAN GRILL.

I grill my pork and chicken until the inside is just pink, remove from the grill and let sit for 15 minutes before cutting/serving. The pink will be gone, as the heat cooked it through. I’ll cook steaks just short of the doneness that I like and it cooks a bit more during the sitting time.

I just got my Foreman Grill a couple months ago and it’s fantasic! Its a deluxe model, so perhaps those with problems with it have an older version?

Damn, I LOVE George![/quote]

I have the big 10th Anniversary model. It was on sale for ridiculously cheap; I couldn’t pass it up. It replaced the smaller first generation model I got the same Christmas the Foreman first hit the market.

The only problem with the Foreman would be the person using it. I’ve cooked every type of meat on it that you can think of. It will only dry things out if you don’t know how to use that type of grill. It might take a little trial and error at first, but it can get the job done with excellent results. It just takes a little practice, like everything else.

47

[quote]Rykker wrote:
chinadoll wrote:
If I buy the thousand pack of chicken breasts (or pork tenderloin chops) from Costco (ok, not 1,000), I’ll separate by batches into different ziplock bags. Then season differently each bag, remove the air, mix everything around and freeze. I’ll use a fat (melted butter, olive oil), wet seasonings (lemon juice, soy sauce, teriyaki sauce), dry seasonings (onion powder, lemon pepper, specialty seasoning mixes) and fresh garlic. I then grill on my FOREMAN GRILL.

I grill my pork and chicken until the inside is just pink, remove from the grill and let sit for 15 minutes before cutting/serving. The pink will be gone, as the heat cooked it through. I’ll cook steaks just short of the doneness that I like and it cooks a bit more during the sitting time.

I just got my Foreman Grill a couple months ago and it’s fantasic! Its a deluxe model, so perhaps those with problems with it have an older version?

Damn, I LOVE George!

I have the big 10th Anniversary model. It was on sale for ridiculously cheap; I couldn’t pass it up. It replaced the smaller first generation model I got the same Christmas the Foreman first hit the market.

The only problem with the Foreman would be the person using it. I’ve cooked every type of meat on it that you can think of. It will only dry things out if you don’t know how to use that type of grill. It might take a little trial and error at first, but it can get the job done with excellent results. It just takes a little practice, like everything else.

[/quote]

Yeah I agree. Using the grill is a bit different from using a BBQ, oven or stove.

Seems to me with the Foreman Grill cooking two sides at once, the cooking time is at least 1/2 of what it would be using other methods. I find because it cooks so fast and on both sides, my meats are MUCH juicier as it seals in the juices.

DAMN I LOVE GEORGE!!! HE’S THE MAN!!!

48

Tony (Chachere’s) and olive oil. Works EVERY time.

49

[quote]swivel wrote:
good meat.
sea salt.
cast iron.

your main problenm is foreman grills cook for shit. sorry to be the one to break it to you.

[/quote]

Amen to that. Good meat just needs a little salt and maybe pepper, that’s it. Leave the Foreman Grill to the college kids without a stove or a real grill. Sear the meat. If you’ve got a large, chewy chunk of meat like a roast, braise it. Braising is basically searing the outside of the meat with high heat and then slowly cooking it through in a simmering liquid. Do some google searches and you can find some great recipes or if you live in the DC area, I’ll be teaching cooking classes and doing personal chef work by the end of August.

50

these are great grills for not alot of money.
iron and btu’s are a beautiful thing.

http://www.barbecues.com/web/catalog/product_detail.aspx?pid=56737&sid=tL1ixxUqII4utoG5wzjMQrtrZhA68py8fjPTJOsqWYikHsZWcxe%2FYw%3D%3D

51

Simple.

Jack Daniels Whiskey
Mrs. Dash
Garlic Powder
Salt & Pepper

52

Great tip on using the Foreman grill - I finally tried using a couple of soaked wood chips to keep some of the weight of the lid off of the chicken. Make sure they are soaked for at least an hour, or they will burn. I butterfly large chicken breasts to reduce the thickness, rub with kosher salt then rinse, marinate in good balsamic vinegar and italian seasoning (has a little sugar, but not much), and grill on the Foreman on high heat for about 2-2.5 minutes. Remove gently with tongs, let rest, then enjoy. This is one of my favorite chicken recipes. Hope this helps.

54

I did alot of cooking growing up (I worked in a greek restaraunt through high school). Well I’ve come up with some good stuff, the best things to do is experiemnt .

I’ll give you 2 solid recipes.

Chicken Souvlaki
Cube chicken breasts (however much you want, I’ll give you seasonin for say 4-5 of them).

1 TBSP of the following ingredients.

Paprika
Salt (Put only half the salt in, it can dry chicken out pretty well and overpower)
Pepper
Oregano
Garlic Powder

Add these into a container (container should be of size to be half filled with chicken prior to marinating)
Now pour vegetable oil over (olive oil if your rich) I’d say for chicken breasts maybe half a cup should do it, now mix it up and let it sit. It’ll be good for like 2 days if it’s well covered in oil, the longer it sits the more flavour.

I suggest BBQing it and squeezing fresh lemon over it.

Now heres another

Jerk Chicken

in a blender combine

4 scallions
The zest and juice of 3 limes
1 habanero pepper (jalapeno if you’re scared)
2 cloves of garlic (smash and mince a bit before putting in the blender)
1-1/2 tsp of allspice
1/2 tsp thyme
1/2 tsp ginger (powder or freshly grated)
salt and pepper
2TBSP mollases
4TBSP olive oil

Blend and pour over 4-5 chicken breasts

When you’re cooking Put one half of your bbq on high and the other half on medium low

wipe down the medium low side with oil, and throw the chicken on, be sure to keep the left over marinade.

Now cook over the low side with the lid down, turn the chicken every 5 minutes and brush on a coating of the left over marinade on the top of the chicken, flip then on the bottom, do this about 4 times and in 20 mins you should have some really nice jerk chicken.

55

[quote]etaco wrote:
Liberally drizzle with kosher salt[/quote]

Is it possible to “drizzle” kosher salt?

56

[quote]Nominal Prospect wrote:

How can I enjoy meat without turning the meal into Mickey D’s?[/quote]

simple, eat fish and chicken.