Printable View
We just got a grill as a gift and I am anxious to find some new/good foods to make. I am mildly proficient at heating hot dogs and I am working on hamburgers and steaks.
Anyone have any general tips or recipes they would like to share?
I've tried this one and it was pretty good:
Copycat Outback Steakhouse Steak Recipe - Food.com
If you ask me, steak is all about the quality of meat, very little about the seasoning. You can get a real good cut (dry aged fillet for instance!) and just throw a little salt and pepper on it... best steak ever.
I recommend kosher salt instead of sea salt for steaks... not such an aggressive taste.
Burgers, I like some chili seasoning in mine, but I also enjoy if the beef is marinated in some worstershire (sp?) sauce
Quality of the meat is definitely the most important factor. For burgers there is a lot you can do, two of my favorites are cheddar ranch burgers or steak style burgers (burgers seasoned and marinated like steaks would be.) Adding stuff to flavor the burgers can be tricky though as if you start getting too much stuff in there, it makes the burgers fall apart. Then you end up using eggs and bread crumbs to try to hold it together.
The cheddar ranch burgers are easily made, look in the salad dressing aisle of your local grocery store and you'll find dry packets of the seasoning used to make your own dressing at home..Use a packet of seasoning with about a pound of burger and mix in a cup of shredded cheddar cheese (I prefer the extra sharp) and then cook. I prefer it when I don't have access to a charcoal grill (like now while i'm at school and just have a Foreman) or if I'm using lower quality meat (as it will cover up the taste of inferior meat.)
Steak burgers I couldn't possibly give you the recipe to because I just kind of eyeball it at this point. Worcestershire sauce, salt, pepper, A1 steak sauce and bread crumbs (if you put too much A1 and they can't hold together.) Another good one if you're using poor quality meat as it will cover up the taste of the meat with the A1 and Worcestershire.
85/15 Ground Round is an excellent meat for burgers, or 80/20 ground chuck. 73/27 is too fatty and causes a lot of flare ups, and 93/7 is too lean and will be dry and taste less.
Before messing with recipes or flavorings for burgers, I think it's important that you make just plain burgers and get familiar with how they should cook and taste with good meat, kosher salt and pepper (I agree with Nathan that sea salt is rather aggressive for my tastes.)
In general, you cook for about 3-5 minutes per side, but you want to look for the browning to start coming up the sides of the burger before you flip it.
Another thing you could look for is the blood and juices coming out of whatever side is on top.
Once that starts happening, you want to flip (or remove if you've already flipped once.) This will make for about a medium-medium rare burger (I personally prefer the medium rare.) Remember it's better to undercook than over cook. You can always use a thermometer to check internal temperature (this applies to both burgers and steaks) and if someone prefers there's more well done, you can always put them back on the grill. You can't uncook it if you go too far.
For anything you cook on the grill, when you take it off you want to let it sit for a few minutes to recover and for the moisture and juices to redistribute through out.
Thanks for the info, guys.
I agree, I need to get the basics down first. How do you guys determine the quality of meat? Just trial and error from different places?
I tried making hamburgers from scratch once and they weren't very good. Kept falling apart, kind of dry, no flavor. I then bought the pre formed patties and while they stayed together easily, they didn't taste very good. I usually get lean beef, but I'll remember to get something a little more fatty next time.
When I made steaks I got sirloin from the store and they were pretty good.
How do you guys go about heat settings? I'm guessing you crank it up for steaks, medium heat for burgers, and low-medium for chicken?
Also, for things like steak burgers, you mix all the ingredients in with the meat then form them into patties, correct?
Cook steaks slow, get you some rib eyes.
If you can hold your hand over the fire for three seconds its about perfect. Ill cook mine to medium rare in about 12min. Don't cut them on the grill, but push on them with your finger to see how done they are?
Do you hunt?
Pick the proper cuts of meat for the outcome you're trying to achieve. Don't press/squish the meat, and try to achieve the same cook time on both sides of the cut.
Trial and error is pretty much it. An actual butcher shop usually has better quality meat in my experience, and you can get them to fresh grind the meat for making burgers (which makes a big difference IMO.)
Not all grocery stores or butcher shops are equal for sure though, I've found if I want good quality chicken for instance, I can't go to my local Kroger for that. But I am lucky to have a few very nice upscale places nearby when I can afford it that carry grass fed beef and such (which has a huge impact on the taste.) I think starting off with a fattier meat for the burgers (like the 80/20) will help quite a bit.
I don't generally use any high heat settings for anything (I cook on a charcoal grill when I grill, so likely my counter top Foreman is probably a good comparison for heat) but use about medium to medium high for burgers, and medium-medium low for chicken with a medium low for steak. Very high heat makes for tough meat. I personally don't listen to the people who say anything about "searing" meat on both sides before cooking, high heat forces out moisture so you end up with a tougher less juicy piece of meat at the end. Chicken is much more difficult to cook on grills properly without drying it out or undercooking it. Personally, I don't salt chicken before I cook it on the grill as it always seems to dry out the chicken and make it pretty tough. You can always add salt later. Others may have their own opinions on it. Hopefully Greenlantern will chime in here, he makes some delicious grilled chicken.
For steak burgers yes, mix the stuff in with the meat, then ball them up and pound them into patties. Try not to over work the meat. You don't want it to be super smooth and indistinguishable, you want texture. I try to work the meat as little as possible to get a good distribution through out. You CAN wait until the end to do the pepper, and basically put pepper on a plate and press each side of the patty into it so it gets a good layer of it on there. Then when you grill it it will make a crispy crust which contrasts nicely with the juiciness of a proper burger. Top it with bleu cheese for the extra authentic steakhouse type of serving (you can also use ground sirloin as your meat for this, it works very well for it but it is expensive.)
And lots of butter!
That's personal preference. I prefer to butter and toast the buns :D
Sent from my XT1080 using Tapatalk
Great tips!
I never really understood the high heat vs. low heat for steaks. Some people say "sear" it. Other people say use a low temp. Low temperature makes more sense to me because everything you slow cook is juicy and tender (pulled pork, chicken, etc). I guess I'll try both and see what I think.
I actually just made some chicken for lunch and it came out ok. I marinaded it with some italian dressing (got that from my future father in law) and grilled it for about 12 minutes at 350*-400*F. Slightly dry but I don't yet have a thermometer and wanted to make sure it was cooked through.
generally you sear it so the maillard reaction works to produce a flavorful crust. then if you really like steak you cook it just a few more minutes and get a nice rare to medium rare inside.
roasts you cook slow.
A good steak pretty much only needs a lot of salt and a little pepper. Thick steaks need more salt because so much of the inside does not get salted.
I find most people who advocate first to "lock in moisture" are from the 1800s..
The benefit of searing is the carmelization and formation of a crust that provides a difference in texture.
If you want to sear it, you do it at the end before you take it off and then you absolutely have to make sure to let it rest and recover.
The best method for cooking chicken on a charcoal grill is to use indirect heating. This keeps the chicken juicy and tasty. A good steak is seared at high heat for 5 minutes a side and served pink/red, however this doesn't appeal to all, so my favorite thing to do is setup the coals in a ring and cook the steak in the center where the coals are on the sides and let it heat cook it, not flame broil it. Indirect heating will keep the moisture in the best and it's easier to setup indirect heating as well as it's easy to setup and doesn't require constant attention.
Tip, do not put bacon on a grill. Tip, do not put bacon on a grill on aluminum foil.
Recipe, large sweet onion, cut the center out to make a cavity(so not all the way through), put in butter and your favorite seasoning(I prefer just the butter and maybe some black pepper), wrap in aluminum foil(no bacon) and "bake" in grill for 15 min or longer(like the duration your total cooking so you pull it off when everything else is done).
Better tip: put bacon on a grill after a LOT of prep and research and still be prepared for it to go horrifically wrong..But if done properly: incredibly delicious. I've done it 5 or 6 times, and twice I've gotten fantastic bacon out of it..Wouldn't do it again though because it's such a pain the ass.
as far as cuts of meat, dont buy from kroger or walmart. find a local butcher (or two) and talk with them before you buy. ask them where they get their cattle from, how long they have done it... get to know them (go after work on a tuesday or some odd day, not the weekend). they should be open and honest.
after you find someone who is legit and upfront, you talk with them about how they prep their meat, and more importantly, how they age it. most places do not do a true dry aging because it is difficult to do (correct air temperature, humidity, draft angles, and time), but if its done correctly man is it good. my steaks i go for are 15 - 20 a pound. pretty pricey. but they are the very best, and they taste it. i can literally cut them with a fork.
there is also a grading system for meat (prime choice and select)... prime is walmart, choice is minimum of what you want from a butcher, and select is almost always good no matter the cut. i havent experimented with tenderloin/sirloin, tbone, etc very much. i tried the dry aged fillets and got hooked.
lastly, contrary to Bryan, i dont think there is much difference in burgers. but i mainly think that because as long as the meat is decent, people generally get their taste from the toppings. sauteed mushrooms, onions, tomatoes, bacon, cheese, etc etc etc... especially ketchup, bbq sauce, and mustard. at the end you get a hint of meat, sure, but the quality is hard to taste the difference of. i will say, it's important what you cook your burger on. a charcoal grill > everything in my opinion. an oven skillet being the worst, but sometimes you gotta do what you gotta do!
oh and i wanted to add that you can cook some of the best steak in the oven. like impressively good. a lot of people dont think that.
My standby marinade for beef, pork, and chicken (works for Tuna and Salmon, too) is as follows:
One portion of soy sauce
1.5-2 portions of water (just eyeball it)
Various powder spices, whatever you fancy, garlic powder and chili powder are always in mine
A splash of your favorite BBQ sauce
Maybe a tablespoon of worchestershire sauce
Same amount of brown mustard
Bay leaf
mix the concoction up to break up the mustard and bbq sauce, marinade the meat for 24 hours in a large ziplok or tupperware, try and flip or agitate at least once then cook on the grill. Baste with the liquid if required but if you learn to control the heat (takes time, youre learning and will get it) you wont need to baste. Taste the marinade after you make it, I want to drink the stuff every damn time, so good.
Check out Dry Age Steak At Home - Dry Aging Beef - Charcuterie & Salumi Kits you can buy a whole ribeye and dry age it in your fridge.
My burgers are pretty simple, just sprinkle with Lawry's seasoned salt and that's it. For steaks, just kosher salt, fresh cracked pepper, and let them sit on the counter to warm a bit before throwing them on the grill, cook to medium, then let them rest before serving.
I like to make chicken tacos on the grill too, just salt, a little pepper and generously season with ground coriander, slice in to strips when done. Assemble chicken on tortilla and then top with a radish salad (one bunch thin sliced radishes, one bunch chopped cilantro, one bunch thinly sliced scallions, one finely chopped jalapeņo, juice from two limes, drizzle of olive oil, salt and pepper. Make the salad at least 30 min ahead and let it marinate in the fridge.
Look up Beer Can Chicken, and have fun! I will also X2 on quality of the cut over everything. Finding the correct fat content versus the heat used is important. I am a sear, then indirect heat kinda Q'r. Also do not limit yourself to carnivorous dealing when it comes to the grill. There is nothing better than corn on the cob, grill chilis, grilled green beans, and believe it or not some awesome fruit recipes to grill for desert.
stuffed banana peppers (cream cheese, bacon, whatever else you want) are a fantastic appetizer to play with too!
Oh yeah, don't forget pizza on the grill.
I don't know if 12 minues is slow....maybe for a thin stake :pQuote:
Originally Posted by Turbo Beast
Tip: 1 take gas grill and throw in the trash. 2 go buy a charcoal grill.
Best bet with chicken is to cook it fully in the oven then finish off on the grill, very easy to get food poisoning from chicken..
3 minutes tops for me with the steaks ;).
If you want to check somethings cooked in the middle, stick a fork in it for 5 seconds then touch it to your bottom lip to gauge temperature..
Yeah but the OP is from the North so I adjusted my time to a thin steak. It'll take a good half hour for a good steak. And +1 on charcoalQuote:
Originally Posted by green-lantern
Sent from my iPhone using Tapatalk
I got to cook a steak about medium to maybe medium-rare over high heat so if it's about an inch I do about 3-5min per side turning 45 degrees half way though the 3-5min. Then I'll let it rest about 5min. I can be bad about over cooking so I force myself to stay there with it and use a stopwatch (on my phone).Quote:
Originally Posted by Turbo Beast
Chicken Breast, I’ve changed the way I do them now. I get boneless and hammer them out to about an inch or at least till they are the same thickness. They can be tricky because there is sort of a small window between cooked and dry. That’s why I hammer them out the same thickness so they all get done at the same time. I keep most of the charcoal on one side of the grill and just a few coals on the other (about one coal per 1-2 inches).
I like to use Hickory or Cherry wood chips (soaked in water for 30min to an hour). I do not like Mesquite, I don’t know, just don’t care for it. I’ll throw some chips on the hot side and keep the meat on the cooler side. I’ll cook them about 15-20 minutes turning them like I do the steaks. It’s much quicker than breast with the bone. If I’m not getting a bit of char on them I’ll move them to the hot side for a few. If using BBQ sauce I’ll put some on at the very end and let it caramelize a bit.
This can be done on a gas grill, keep one of the burners hotter than the other. It’s much better if it has lava rock because the wood chips get caught by them.
Butter, brown sugar, and a beef bouillon cube.Quote:
Originally Posted by EvanH
Jeremy
Excited to try out all these tips!
Just made some burgers on sunday (from 80/20 ground beef) and they were pretty good. Just salt, pepper, and olive oil.
My fiance mentioned peaches on the grill.. anyone heard of that?
Heard of, and seen it, but never grilled them myself or even tasted them. Grilled pineapple is really tasty.
Jeremy
BTW just did this tonight and it turned out great (Pepper Chicken Alfredo) . I think I'm going to quit using Cherry wood and stick with Hickory. I've been mixing them lately and I think I like it better with just Hickory.Quote:
Originally Posted by green-lantern
I got a rib cooking tips but OP needs a charcoal grill before doing that. :p
pineapple with some brown sugar on the grill is legit. the sugar caramelizes in the heat.