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wdprice3
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I didn't see a thread for grilling, so I figured I'd create one. We have a great thread for grill recommendations(message_topic.aspx?topic=629302), but I wanted to take it a step further.

I recently purchased a Wilmington Grill (photos/00530314.jpg, photos/00530315.jpg, photos/00530316.jpg), which I believe is one of the best grills on the market. I'm still learning how to use it, especially because it is indirect heating (only grills I've used en masse were charcoal). I believe underPSI also has a Wilmington, so he may be able to help me out some.

So far I've tried: carrots, corn, fillets, chicken/veggie kabobs, and burgers; with mixed results. My timing is definitely off, and probably my temperature control, since indirect allows for higher temperatures. I tend to want to pull things off too early, leading me to leaving them on longer, and often too long.

Anyways, feel free to add grilling recipes, advice, and methods.

5/7/2013 9:18:30 PM

moron
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When you grill your veggies do you wrap/cradle them in foil? That seems to always work well for me. Drizzle them with oil and spices first.

Burgers shouldn't be flipped too many times. I only flip when one half is almost done, and rotate them once to get nice char lines.

Try grilling bacon. You have to micromanage it because the grease will catch fire, but it can be a quick way to cook good bacon for burgers etc.

5/7/2013 9:28:19 PM

wdprice3
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I haven't wrapped my veggies in foil yet, though I'm going to try that next. My friend said he didn't use foil, so I tried without. My zucchini was ok; my carrots were decent the first time; way too charred the second. I did use olive oil the first time, so I'm going to try that again (friend said he just soaks carrots in water then grills by themselves). I like some charring, so I plan on cooking veggies in foil with olive oil, then finishing out of the foil to get some charring.

I try to flip beef (burgers, steak) only once; more if I screwed up the timing of the first flips.

Haven't thought of grilling bacon... that sounds awesome!

5/7/2013 9:35:38 PM

ncsuallday
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I made a thread about this last summer, it's probably dead though.

I don't see why you would want to wrap veggies in foil, you won't get as much smoke or char that way.

As with anything, make sure you dry it out before grilling it because it will get a much better sear. Drizzle some olive oil on it, or even spray some vegetable oil PAM on the grill to prevent sticking.

With steaks, drying them out prior to putting them on the grill (don't salt, brings moisture to surface) is absolutely imperative. Getting them to room temperature also helps reduce steam. The whole idea is to get the malliard effect and get that sear. If they are wet you are basically broiling them.

On that note, when I see people wet marinate a good steak I . Wet marinades should be used on cheap cuts of meat, imo. In almost everything I cook, the classic mixture of garlic powder, onion powder, and black pepper is all you need for non-exotic dishes.

5/8/2013 4:58:01 PM

NeuseRvrRat
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Quote :
"don't salt, brings moisture to surface"


the benefits of salting a steak right before cooking far outweigh the detriments

5/8/2013 5:34:09 PM

wdprice3
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I put nothing on my steaks and I do let them come to ambient temperature before cooking. A good cut of steak is perfect by itself. No salt, no pepper, no nothing.

5/9/2013 9:25:53 AM

Smath74
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Quote :
"(don't salt, brings moisture to surface)"

worst fucking advice ever.

EVER.

completely wrong.

jesus you people should be banned from ever using a grill.


you should salt either an hour before, or right before cooking. either of these have benefits and will NOT dry your steak out.

5/9/2013 9:32:18 AM

Grandmaster
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I haven't grilled a steak in years when I could help it. Cast Iron ftw.

5/9/2013 9:34:32 AM

wdprice3
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^^what is the purpose of the salt, if other than salt flavor?

5/9/2013 9:35:57 AM

Smath74
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salt enhances other flavors... doesn't just make something salty... hence putting salt in things like dessert.

and if you put salt on the meat an hour or so before, it has time to penetrate the meat which actually helps the meat stay moist during cooking. (and to add flavor)

5/9/2013 9:51:29 AM

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Quote :
"I try to flip beef (burgers, steak) only once;"


According to some links in the steak thread, there is no advantage to only flipping once.
message_topic.aspx?topic=630320

Quote :
"(don't salt, brings moisture to surface"


This is covered extensively in the steak thread. What Smath says above is correct according to those links...
message_topic.aspx?topic=630320

Quote :
"A good cut of steak is perfect by itself. No salt, no pepper, no nothing."


You don't even season it after cooking?


Also LOL at Smath nerd raging. RAWR RAWR RAWR OH JESUS FOR FUCKS SAKE YOU SHOULD IGNORANT BASTARDS SHOULD THROW YOURSELF IN FRONT OF TRAFFIC FOR MAKING THAT STUPID SUGGESTION!!!!

5/9/2013 9:54:24 AM

wdprice3
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^nope.

I mean, I've seasoned/salted/peppered in the past, and I don't think it's every really improved the taste of a well cooked, good cut of steak.

5/9/2013 9:55:34 AM

Smath74
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Quote :
"Also LOL at Smath nerd raging. RAWR RAWR RAWR OH JESUS FOR FUCKS SAKE YOU SHOULD IGNORANT BASTARDS SHOULD THROW YOURSELF IN FRONT OF TRAFFIC FOR MAKING THAT STUPID SUGGESTION!!!!"

it's the inner fat kid in me.

5/9/2013 10:05:45 AM

Jeepxj420
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If you're not marinating protein before grilling. You always salt and pepper.

Cradle works best when grilling veggies. It saves a lot of the juices.

5/9/2013 10:17:43 AM

Bullet
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i like throwing cherry tomatoes straight on the grill.

also portobello mushrooms.

5/9/2013 10:45:50 AM

ncsuallday
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Quote :
"Salt It Well
Well, consider that at a steakhouse, when a customer places an order for that giant côte du bouef, It's gonna take a minimum of 20 minutes to get it to medium rare in the very center. That's a lot of minutes in waiting-at-a-restaurant-for-your-food-to-come time. They salt right before cooking because they don't have the time to let the meat sit after salting.

Truth of the matter is that you should salt your meat about 40 minutes before it hits the grill. When the salt first hits a steak, it sits on the surface. Through the process of osmosis, it'll slowly draw liquid out of the meat, which you'll see pool up in little droplets. As those droplets grow, the salt will dissolve in the meat juice, forming a concentrated brine. At this stage in the game—about 25 to 30 minutes in—your steak is in the absolute worst shape possible for grilling. That moisture will evaporate right off, leaving you with a tough, stringy crust.

Give it a bit more time, and eventually that brine will begin to break down some of the muscle tissue in the meat, allowing the juices to be re-absorbed, and taking the salt right along with it.

What does this lead to? Meat that is both better seasoned and more tender and moist when you cook it.

All that said, you will not be destroying anything delicious if you choose to salt your meat straight out of the fridge and into the pan."


Quoted from the food lab article on the grilling thread. I still think it's a matter of opinion and timing. However, I'm happy to try out the 40 min. salt thing and see what becomes of it, I had not heard that before.

I like salt, don't get me wrong, but other people in my family are extremely sensitive to it so when I grill for them I don't salt at all, one because of the surface moisture (which the article said does happen without the 40 min. sit) but two because people like to add their preferred amount of salt.

5/9/2013 3:15:54 PM

Jeepxj420
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Don't forget to always let the protein sit a few minutes before cutting into it. You'll lose flavor cutting into it straight off the grill. Especially steak.

5/9/2013 6:47:10 PM

Sayer
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wdprice3, what made you go with that particular grill?

Imo, grilling is an art, and it takes years of practice and fucking up before you can consider your self "good".

5/9/2013 6:47:29 PM

wdprice3
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^primarily the quality. I have yet to see a complaint about Wilmington Grills. They look great, cook great (which I gather from reviews first and second hand), and truly hold up over time. When I was looking at other grills, even some good quality grills, I always saw complaints about either heating issues or rusting issues (especially with burners or gas lines). I knew I didn't want to mess with that, and Wilmington Grills just don't have those problems. They cost a lot, but as they say and as I believe, they will last a lifetime. Not to say something won't eventually need to be replaced (all burners/gas lines will eventually need replacing), but from what I've learned, the lifespan of the individual parts is far superior.

[plug]I bought mine from Best BBQ Grills. So I do recommend them. Shoot me a PM if you are interesting in getting a Wilmington.[/plug]

[Edited on May 9, 2013 at 7:33 PM. Reason : .]

5/9/2013 7:32:24 PM

AntiMnifesto
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We just got a charcoal grill today for my graduation party. I hope to park the keg next to it and observe the masculine ritual as the guys, who normally aren't very bro-ish, attempt to light the charcoal and have their male bonding.

I'm not sure why my dude selected charcoal. Something about it made him legit?

Also, advice on how to successfully light the briquets for newbs?

5/9/2013 7:46:05 PM

wdprice3
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I am a big fan of using chimneys. Gets the coals going easily and not quite uniform so it tends to allow them to last longer; though the trade-off is temperature (at first).

probably can find a cheaper one: http://www.amazon.com/Weber-87886-Chimney-Starter/dp/B00004U9VV


[Edited on May 9, 2013 at 7:49 PM. Reason : .]

5/9/2013 7:49:05 PM

NeuseRvrRat
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if you don't want the high temp at first that you get when you use the chimney, you can use cottonballs soaked in rubbing alcohol. buddy of mine told me about it.

5/9/2013 8:11:41 PM

Sayer
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I am a traditionalist and personally prefer charcoal over gas. I use a chimey starter, and even though it takes longer to start.

5/9/2013 8:29:35 PM

Brandon1
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Psh, I've been grilling bacon for years. I have the grease stains on my grill and burn marks on my hand to prove it.

5/9/2013 10:06:11 PM

Wraith
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I'm gonna break up all this manly talk about grilling meat with this thing:



I made this shit on the grill like every night last week until I ran out of cones, it's amazing.



[Edited on May 10, 2013 at 9:39 AM. Reason : also, the little girl looks kinda herp a derp]

5/10/2013 9:38:45 AM

Jeepxj420
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Definitely will be trying this.

5/10/2013 10:52:29 AM

Smath74
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mmmmmmmmmmmmm

5/10/2013 10:57:05 AM

Bullet
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Found this link while browsing FoxNews

The Ultimate Steak (with rosemary and lettuce and olive oil and papaya and stuff)
http://www.grillingishappiness.com/recipe/grill-a-winning-q-quickly/?utm_source=Outbrain&utm_medium=banner&utm_content=howto&utm_campaign=George-winningQ

5/10/2013 12:53:18 PM

djeternal
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Quote :
"A good cut of steak is perfect by itself. No salt, no pepper, no nothing."


I second this. Sometimes I will add a pat of butter to the top right before serving, but that's about it. We usually grill steaks once a week, year round.

5/10/2013 1:25:23 PM

ncsuallday
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anyone have advice for cooking burgers? grilling or skillet...

I want it to be blackened on the outside but moist in the center and taste simple like something you'd get from Melvin's or Char-grill seasoning-wise but with better ingredients.

1. meat consistency / mixture (have heard different views on 70/30, 80/20, etc. or using something like 93/7 and mixing in ground veal or lamb)

2. binding agent - (have heard no binding agent, egg, bread crumbs, etc.)

3. seasoning (I feel like burgers at restaurants or burger joints like Melvin's have it right where you taste the meat and not a bunch of garlic/cayenne but it's not just an untreated patty)

4. preparation ahead of time (have heard some say to freeze or partially freeze patties so you can sear at high temps while keeping inside cooler)

My dad were going to just buy a bunch of meat this weekend and try all sorts of things until we come up with something we like. Any suggestions are appreciated.

[Edited on May 15, 2013 at 5:17 PM. Reason : clarity?]

5/15/2013 5:14:37 PM

Darb5000
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I typically use ground chuck - ~80/20.

I don't use anything like egg, bread crumbs, etc.

Typically I just use black pepper, sea salt, and garlic powder (really just to taste). Sometimes I use a little worcestershire but not so much as to overpower it.

I leave the meat at room temp for at least 15 min so it isn't super cold, fold in any seasoning, and form the patties. I never freeze it.

I'll cook on a pretty hot grill for 5-6 minutes on each side. Melt the cheese and toast a potato roll.

5/15/2013 5:25:52 PM

Sayer
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I am by no means an expert, but this is my approach:

I try to pick up ground beef for burgers with a higher fat content rather than lower. Some of the fat/grease will burn or drip off, but leave the meat with good flavor. Low fat ground beef doesn't taste the same to me in burger form.

Light breadcrumbs is good, but don't overdo it.

I salt my patties then let them sit for about 45 minutes before cooking them.

After you pull them off the grill, don't dig straight in. Let them stand for 3-5 minutes.

You can get creative and make changes to all this. Sometimes I'll mix mustard in with the ground beef, or some spices. Right now I'm on a diced jalapeno kick. Depends on what you're going for.

5/15/2013 5:26:19 PM

djeternal
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I use 80/20. I don't add anything to the meat, I just patty it up as is.

After I make the patties I season them with S&P and a few dashes of worcestershire, flip and repeat on the other side. Then I let them sit for about 30-45 minutes before I grill.

The key for me is that I only flip them once during cooking. And NEVER push down on them to flatten them on the grill, that's a sure-fire way to create a super dry burger. And just like with any meat, let them rest for 5 minutes after you take them off the grill.

5/16/2013 10:45:19 AM

Str8BacardiL
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yall are a bunch of n00bs

5/16/2013 10:46:30 AM

dtownral
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whats wrapped in the bacon?

5/16/2013 10:48:10 AM

Darb5000
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That's a good point about only flipping once. Plus, when you let it rest for a few minutes it will continue to cook simply because of the internal temperature so you want to make sure you take it off the grill a little before it gets to the desired doneness (otherwise it will be overcooked).

5/16/2013 10:49:32 AM

djeternal
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^^ I am assuming they are jalapenos and cream cheese.......those shits are delicious.

[Edited on May 16, 2013 at 10:51 AM. Reason : a]

5/16/2013 10:51:15 AM

ncsuallday
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thanks for all the responses!

I'll do some experimenting and let y'all know how it goes. Saw one that uses egg and dijon mustard in with a blend of 70/30 and 80/20 (makes it closer to 75%) that I'll be trying too.

5/17/2013 9:54:26 AM

wdprice3
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80/20 ends up closer to 85/15 or 90/10 after cooking. never go above 80/20 for burgers.

5/17/2013 1:31:44 PM

Smath74
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i've made really good burgers with 90/10. they are tricky because they dry out easily, but it can be done.

of course in general you are right... the burgers with fattier beef will definitely taste better.

5/17/2013 1:35:29 PM

eleusis
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I prefer to use 93/7 beef and add ground sausage and/or bleu cheese for fat content.

5/17/2013 3:25:39 PM

BobbyDigital
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a couple of things that have been a big hit beyond standard fare:



cackalacky chicken pops

ingredients:

chicken wings
bacon
cackalacky sauce

1- take the chicken wings, and cut the connective tissue off of the skinny side, and push all the meat up into a ball

2- wrap the ball with bacon and secure it with a toothpick

3- soak it in cackalacky sauce for at least a couple of hours

grill it up.



Grilled pineapple.

ingredients:

3 parts honey
1 part lime juice
pinch of black pepper
fresh pineapple

1- slice the pineapple into half inch thick slices
2- mix up the honey/lime juice/blk pepper
3- slather that shit on the pineapple slices
4- grill for about 4min per side, give or take.

5/17/2013 3:35:10 PM

The E Man
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Why is the amount of grilling directly proportional to temperature. Never made sense to me. I would rather stand around a fire when its cold but people only seem to do it when its hot as fuck.

5/17/2013 4:01:05 PM

Snewf
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I grill brats all winter long

5/19/2013 5:59:18 PM

StingrayRush
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had a salad at a wedding last night that was made of grilled romaine lettuce. it was delicious

5/19/2013 6:19:01 PM

jbrick83
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I've always used the Lipton's Onion Soup mix packets when making my hamburger patties. Everyone always loves them, but I've been getting tired of them recently. Did just salt and pepper for a little while, but thought it was a bit bland. Used onion and garlic powder, a little worcestershire, and S&P last night and it was delicious. Will be sticking with that for a while.

5/20/2013 7:04:10 AM

NeuseRvrRat
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hey price, will your wilmington get hot enough to sear a steak properly? wilmingtons are pretty popular down here, but some folks say they're not really good for high temp stuff. if they're anything like a Holland, then they're really just a propane-fueled outdoor oven.

6/2/2013 9:16:27 PM

wdprice3
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Gets to 550 in a few minutes. Will continue beyond that, but pretty slowly. Pretty sure I've seen people mention up to 700 if you wait long enough. I've had mine up to 600-625 range before. It is indirect heat, so closed top grilling is a must for most foods. And in that sense, it is like an outdoor oven. However, I think you can still get it hot enough to sear steaks.

I just did 2 steaks last night and was pretty happy with the results. I left them on a minute or so too long and got medium well instead of medium rare; but they were still tender and juicy. Both cuts were strips. One was store marinated and one I actually seasoned (you guys talked so much about it, I figured I'd try it again - clarified butter, salt, and pepper).

I tried grilling around 500, which was probably too low with the amount of heat loss when opening the lid; and likely not quite high enough for a good sear. Next time I'll probably go to 600 and be sure to shorten my time.

If people are saying these don't get hot enough to sear steaks from the idea that their steaks are losing too much moisture, then I definitely have to disagree. Firstly, I think the whole searing theory is way overstated (not saying it doesn't help, just saying it's not the end all). Secondly, it could very well be their cut/age/prep/etc. and not the grill. Thirdly, even with my steaks last night that didn't get a good sear and were even overcooked, they were still very juicy. I think the only possibly valid complaint about Wilmington's and steak is charring the outside of steaks since the grill may not get hot enough for that - it may or may not be possible; I'll find out as I play around.

Oh yeh, and this is all based on my 2-burner grill (40k BTU). There is also a 3 burner option (60k BTU). Both are advertised up to 600, but I'm sure the 3 burner gets much higher..

[Edited on June 18, 2013 at 5:00 PM. Reason : .]

6/18/2013 4:51:06 PM

ncsuallday
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My dad is about to go with an infrared grill - he's thinking either the charbroil or a weber genesis with the attachment. Anyone ever used one?

He will pretty much only be using it to sear the shit out of steaks and he's read that they're the best for doing so.

6/19/2013 10:08:18 AM

synapse
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[Edited on June 19, 2013 at 10:13 AM. Reason : set em up]

6/19/2013 10:12:56 AM

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