wrote in message
...
On May 2, 11:19 pm, "
wrote:
On May 2, 10:59 pm, wrote:

Hello, all! I followed Denny here; can I keep him? g

I am the griller half of our relationship. As a rookie, I would love
to talk to more experienced grillers. I'm definitely *not* looking for
advice on the grill to choose; I like my Weber just fine right now!

There doesn't seem to be a whole lotta grilling posts here. Are there
any other grillers hiding in the woodpiles?

Thanks much,

Desideria

You would probably do better here by asking some direct questions in
the area you are interested in talking about. A lot of smoking talk
here, but there are a lot of grillers as well that would probably be
glad to jump in if they knew which direction to jump.

Thanks, but so far I don't have specific questions. More like I just
need to listen while grillers chat, and see what I pick up. I'm sure
I'm have questions later, though! Thanks for the response.

Desideria

OK then, for what its worth, I like to grill steaks with some wood (hickory,
apple, and/or cherry) thrown in to the charcoal just before cooking and
still burning hot enough that it flames on but not enough to burn the steak,
and then shut the lid, as you are supposed to do on a Weber anyway. I coat
the steaks at minimum with a slather of prepared mustard, black pepper,
melted butter, and Worcestershire sauce. Its not a marinade, its more to get
a flavorful char on the steak. I usually add in some of my home made sticky
rub but its not necessary. However the wood fired part combined with the
slather gives me the best tasting steaks I have been able to make. I cook
for what they call charred rare around here, but if you want to go any more
done than medium rare I would suggest letting the wood in the fire burn down
a little more so the outside doesn't overchar before the inside is done. I
am a believer that steaks should be cooked over as hot a fire as you can get
away with without messing up the food. That's what's great about a Weber
charcoal kettle.

Grilling is just as good as slow cooking, just different. ;-)

MartyB in KC