Recipe Basic grilling tips, tricks, and suggestions.

Ha! That's why it ended up resting for an hour. I usually only rested it for 20 minutes or so. If you factor the hour of resting into your plan, you have plenty of time to make sides in the, now empty, oven.

 

Add me to the never touch your meat (ok jazz..there's your free fun time joke) except to flip it. You don't have to touch it for it to cook. I never use forks on my steaks (NY Strip is about the only cut I grill) and room temperature is mandatory. If you're like me and you have an infrared grill.. don't over clean your racks and don't have all the burners at the same temp. I've found the best way to grill on the infrared is sort of like charcoal. Use one side for a good sear and then indirectly cook the meat on a much lower temperature. After resting, you'll have a juicy cut of beef or whatever else you want to cook.

Oh..and b/c I'm a rare/medium rare kinda guy, I'd just like to point out that steak sauces are just blasphemy. If you need sauce for your steak you're cooking it wrong

If you're cooking burgers and you like to make your own, then after you get everything prepped and seasoned, make the patties and press your thumb into the center of the patty. It seems to help them stay plump while they are cooking which helps keep the juices in. :shrug:

 

The single most important lesson I can pass on to anyone. NEVER cook bacon naked.

 

Long standing, excellent advice. However, you can now safely cook bacon naked, should you care too.

I don't remember where I originally learned this method, but I think I read it in a thread here recently.

BACON!!!

Lay strips of bacon on a cookie sheet or sheet pan.
Place sheet of bacon in the oven.
Turn Temp. to 400 degrees (DO NOT PREHEAT THE OVEN).
Return in 20 min. for perfectly cooked bacon.

Clothing optional.

..

 

I agree Rogue, oven made bacon is the simplest way to make it.

 

We've been cooking bacon in the oven for years. I actually put it on a rack on the pan so most of the grease drips away.
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I will try that, sounds yummy - I adore chicken skin.

 

So I did a pork loin last night that was delicious. I've got a gas grill with cast iron grates that normally do very well, but there was an issue. I oiled it maybe two weeks ago and do a pretty good job of cleaning it before using it again, but last night the meat stuck to the grill as badly as I've ever seen it. I pulled probably a quarter inch of meat off at the first turn. Any tips for oiling or preventing this sort of thing from happening again?

 

Whenever I use the grill I like to spray canola oil on the grates and set it to high heat, once it burns off, I take a rag and wipe it down with olive oil. Before you put the meat on the grill, lightly coat it with olive oil and this will help it from sticking. Pork and chicken are notorious for sticking to the grill but I've never had an issue with this method.

 

If you trim your meat before cooking (say you bought a whole side of beef or something to that affect), I cut some fat off the meat and rub my grill down with that. If I'm able to do this. I usually buy whole cuts of meat and break it down myself. In the kitchen it was easy to do this as we broke down whole sides of meat daily.

Otherwise I'd go with Glory's hole on this one.

 

I like to mix salt, ground black pepper and a large amount of olive oil in a medium-sized bowl, then marinade my fillets in that concoction while massaging the ingredients in for a good 5 minutes. Then I let the cuts soak up more goodness in the bowl for 30 minutes before I throw them on the grill.

The amount of each ingredient is up to each person, of course. I've made it a habit to throw in tons of black pepper so my grilled steaks have a some nice crusting in a few areas.

Heathen! There must be sauce with meat and starch!

 

You shall burn in hell! Save your blasphemous sauce(s) for inferior meats such as fish or chicken.

 

Never! Hummous with kebab, creamy mushroom sauce with steak, mayonnaise with burgers and Tzatziki with Döner!

NO RETREAT, NO SURRENDER

 

I have never witnessed such shameful blasphemy in all of my years. The world is surely coming to an end.

 

You're the cause, heretic.

 

old coat hangers?