"Dave Bugg" wrote:
Nick Cramer wrote:

with EVOO,

That damnable Rachel Ray is everywhere :-D

30 minute T & A! ;-0

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

"Brick" wrote:
On 3-May-2008, "Edwin Pawlowski" wrote:
"Brick" wrote in message
Practically everybody grills. It's the only way to cook a decent
steak. Lots of other stuff needs grilling too.

If you haven't already, check into alt.binaries.food for some more
spirited discussion as well as a raft of pictures.

Oh yeh, I have a 3 burner gas grill as well as and offset smoker
and an all-in-one vertical smoker/grill.

I have a gas grill too, but I also have a wood pit for grilling. I
like to
get a few logs going and when they are glowing red, toss a couple of
steaks
on the grill.

I can grill in the firebox of my offset, but I'm generally too lazy to
fire that thing up just for one steak. That's why I bought the gasser.
I certainly didn't buy it thinking it was a better machine for grilling
steaks, but it sure is easier. The offset does produce some very
serious heat though if'/when I desire to go that way. The grate is
only about 1" above the white hot coals. Charred, blood rare is
immenently possible in the offset but not in the gasser.

You da man, Brick. For one steak I use the chimney. If Jun or I are
grilling a lot of stuff, we use the firebox of the smoker. Just like the
big kids. ;-)

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

On 03 May 2008 23:13:50 GMT, Nick Cramer
wrote:

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

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

Yes.


Hi Desi, and welcome, even if you do know Denny too well. ;-)

Hey! She's my beautiful sweetie, and she likes my Q.

Mostly I jumped in to mention that her Weber is a Silver A. Not a
charcoal grill.

"Every single religion that has a monotheistic god
winds up persecuting someone else."
-Philip Pullman
--
-denny-
(not as curmudgeonly as I useta be)

EMOVETHIS wrote:
On 03 May 2008 23:13:50 GMT, Nick Cramer
wrote:
On May 2, 11:19 pm, "
On May 2, 10:59 pm, wrote:

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

Yes.


Hi Desi, and welcome, even if you do know Denny too well. ;-)

Hey! She's my beautiful sweetie, and she likes my Q.

That's what I implied with ". . . too well."

Mostly I jumped in to mention that her Weber is a Silver A. Not a
charcoal grill.

Well, get her a good wood burner, ya bum! ;-D

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

On May 3, 3:03 pm, "Nunya Bidnits" wrote:
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. ;-)

Sadly, I have the gas grill, not a charcoal. Hafta use an iron box to
do any smoking.

Desideria

On May 3, 4:13 pm, Nick Cramer wrote:
wrote:
On May 2, 11:19 pm, "
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,
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.

Hi Desi, and welcome, even if you do know Denny too well. ;-)

Have you checked out the BBQ FAQ? As I recall, it also has a lot of info on
grilling.

http://www.eaglequest.com/~bbq/

Thanks for this. I'll check it out! (already bookmarked)

Also, for charcoal info:

http://www.nakedwhiz.com/lumpindexpage.htm?bag

Now, grill something. Start with something cheap and easy, like 'burgers,
chicken or shudder hot dogs. You'll develop fire control, etc as ya go
along. Might make a few mistakes along the way. That's how we all got so
smart. Eating our mistakes! ;-D

I understand that charred meat is very healthy for one, at least in
small doses. ;-)

On May 3, 11:16 pm, Denny Wheeler
wrote:
On 03 May 2008 23:13:50 GMT, Nick Cramer
wrote:

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

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

Yes.



Hi Desi, and welcome, even if you do know Denny too well. ;-)

Sometimes I do, and sometimes he knows me too well. But so far we're
surviving (I keep telling him women want to be mysterious, so he at
least has to *pretend* that he can't predict me!).
..

Hey! She's my beautiful sweetie, and she likes my Q.

Yep. And sometimes you like my grilling. ;-)

On May 3, 4:28 pm, Nick Cramer wrote:
"Nunya Bidnits" wrote:
wrote in message
On May 2, 11:19 pm, "
On May 2, 10:59 pm, wrote:
[ . . . ]
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. ;-)

OK then, for what it's worth, I like to grill steaks over mesquite lump
with some Hickory and Kaffir lime wood on top, open lid. I wipe the steaks
with EVOO, then rub 'em with garlic powder, FGBP and Kosher salt. I drop
'em on the very hot grate and leave 'em for a minute or so to get some
color and grill marks, then flip 'em and do the same on the other side.
Then let 'em rest for only as long as it takes to plate 'em and start
eatin'. I like my steaks charred blood rare as it's called in
Neanderthalville.

For steaks, grilling is just as good as slow cooking, only better! ;-)

What's FGBP?

Desideria, the slightly-puzzled

On May 4, 4:24 pm, wrote:
On May 3, 4:28 pm, Nick Cramer wrote:



"Nunya Bidnits" wrote:
wrote in message
On May 2, 11:19 pm, "
On May 2, 10:59 pm, wrote:
[ . . . ]
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. ;-)

OK then, for what it's worth, I like to grill steaks over mesquite lump
with some Hickory and Kaffir lime wood on top, open lid. I wipe the steaks
with EVOO, then rub 'em with garlic powder, FGBP and Kosher salt. I drop
'em on the very hot grate and leave 'em for a minute or so to get some
color and grill marks, then flip 'em and do the same on the other side.
Then let 'em rest for only as long as it takes to plate 'em and start
eatin'. I like my steaks charred blood rare as it's called in
Neanderthalville.

For steaks, grilling is just as good as slow cooking, only better! ;-)

What's FGBP?

Desideria, the slightly-puzzled

Nevermind. Denny-the-fiendish-researcher just looked it up online and
IMd it to me.

Desideria

wrote:
On May 3, 4:13 pm, Nick Cramer wrote:
wrote:
On May 2, 11:19 pm, "
On May 2, 10:59 pm, wrote:
[ . . . ]
Also, for charcoal info:

http://www.nakedwhiz.com/lumpindexpage.htm?bag

Now, grill something. Start with something cheap and easy, like
'burgers, chicken or shudder hot dogs. You'll develop fire control,
etc as ya go along. Might make a few mistakes along the way. That's how
we all got so smart. Eating our mistakes! ;-D

I understand that charred meat is very healthy for one, at least in
small doses. ;-)

Which is good, because the char shouldn't be very thick at all! ;-)

Now, use your feminine wiles to have Denny getcha a small charcoal/wood
grill! He'll be glad ya did. I bought Jun a Lodge L410 Sportsman's Grill
from Amazon, last year. Looks like Target currently has the best price and
free shipping.

Have ya grilled anything yet? Time's a'wastin'!

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

wrote:
On May 3, 4:28 pm, Nick Cramer wrote:
"Nunya Bidnits" wrote:
wrote in message
On May 2, 11:19 pm, "
On May 2, 10:59 pm, wrote:
[ . . . ]
What's FGBP?

Desideria, the slightly-puzzled

Fresh Ground Black Pepper.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

"Nick Cramer" wrote in message
...
wrote:
I understand that charred meat is very healthy for one, at least in
small doses. ;-)

Which is good, because the char shouldn't be very thick at all! ;-)

Now, use your feminine wiles to have Denny getcha a small charcoal/wood
grill! He'll be glad ya did. I bought Jun a Lodge L410 Sportsman's Grill
from Amazon, last year. Looks like Target currently has the best price and
free shipping.

I couldn't find the Target price, but $49.99 including free shipping from
Amazon sounds pretty good to me.
http://www.amazon.com/Lodge-Logic-Pr.../dp/B00022OK2A

If I only had (time and) room for another grill.


Have ya grilled anything yet? Time's a'wastin'!

Only some beef ribs and some pig candy today.

BOB

On 4-May-2008, wrote:

On May 3, 3:03 pm, "Nunya Bidnits" wrote:
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. ;-)

Sadly, I have the gas grill, not a charcoal. Hafta use an iron box to
do any smoking.

Desideria

Run what you brung Desideria and don't ever look back. Check what
the other guy is doing every chance you get. You never can tell, he
might have something you like. Never, never let ego get in the way of
success. When you discover something you like, go for it.

--
Brick(Youth is wasted on young people)

On 4-May-2008, wrote:

On May 3, 4:13 pm, Nick Cramer wrote:
wrote:
On May 2, 11:19 pm, "
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.

snip

I understand that charred meat is very healthy for one, at least in
small doses. ;-)

Believe me. Charred is crap. When Nick talks about charred with
bloody center, he's not talking about char that you can scrape off.
The prize steak is one is seared crisp on the surface, but not turned
to ash and still raw in the middle. It is difficult to achieve on a
regular basis by all but the most adept grill masters. That's why
the high priced restaurants get the big bucks.

--
Brick(Youth is wasted on young people)

On May 4, 5:57 pm, "Brick" wrote:
On 4-May-2008, wrote:



On May 3, 3:03 pm, "Nunya Bidnits" wrote:
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. ;-)

Sadly, I have the gas grill, not a charcoal. Hafta use an iron box to
do any smoking.

Desideria

Run what you brung Desideria and don't ever look back. Check what
the other guy is doing every chance you get. You never can tell, he
might have something you like. Never, never let ego get in the way of
success. When you discover something you like, go for it.

--
Brick(Youth is wasted on young people)

Yep, that's why I'm peering over everyone's shoulder here. I've little
ego about grilling yet, as I'm quite aware that I'm just starting out
(though some of my results have been quite tasty!).

Desideria