And how do you do it. Whats your secret?

 

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Meat. Any kind of meat.

Here are my tips for grilling in order of importance:

1. Temperature control. Nothing will help you more than knowing how to build and maintain a coal fire and the different temperature zones on you grill(s). Get yourself a grill thermometer so you know. Shoot for 350-400 degrees; that's perfect for most of your grilling needs. For 'low and slow BBQ it's more like 225.

2. Just like Mom says "Don't play with your food". Once you set something on the grill it should stay there, untouched, for at least half the total cooking time (or one-quarter the cooking time if you like pretty diamond marks on your steaks like I do). The only time you need to move you meat is when you are turning it or flipping it (if you have properly applied your knowledge of tip one).

3. For the love of God PLEASE PLEASE PLEASE don't press down on the meat with a turner or other utensil to make it 'cook faster'. Besides forcing out all the juicy goodness it's also going to take LONGER to cook because the juice is a better conductor of heat than the meat so the juice essentially steams the meat from the inside which equals faster, more evenly cooked meat.


Here's me cooking a one pound ribeye medium rare.

Place your meat in a container on counter to temper, probably 15-30 minutes.
Get the grill and hot and clean (350 degrees)
Lube the grill with non-stick spray carefully! You can also wipe it down with a clean towel dipped in vegetable oil, again, carefully!
Liberally season the steak with sea salt and ground pepper.
Smack the steak down on your grill and forget about for three minutes.
Turn steak 90 degrees and forget about it for another three minutes.
Flip steak - three minutes
Turn 90 degrees - three minutes

Remove steak, place on a warm plate, tent with foil, and allow to rest for about 10 minutes.
Add a slice of your favorite homemade herbed-butter on top and enjoy!

 

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brisket

secret: marinating in italian salad dressing for 24 hours before applying the dry rub - smoke overnight - follow up with a 6 hour grill fat side up


ribs

secret: wrap in tin foil with dry rub and cook for 2 hours and then grill it for another hour

 

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Pork Chops


Secret: Make my husband do it.

 

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Brisket, smoke it then grill it slow.

 

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veggies

 

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Steaks

Venison

Chicken

Tuna

 

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Steaks bar none w/a good coffee rub

ribs


presure cook first or cook very slowly

 

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The list for me grilling would constitute anything I can get on the grill.


Steak, Pork, Fish Shellfish, Veggies and yes even fruit.


Favorite things

Citrus Chicken, Barbeque Chicken or Pork, Steak with Seasoning Salt and Fresh Cracked Pepper, Shrimp and Mussels on a Skewer with a bunch of veggies, lastly Salmon with a cooked on a piece of Tin foil with a Fresh Lemon and Dill Marinade.


If I can cook outside I will.


Citrus Chicken is as follows:

1/4 to 1/3 veggie Oil

1 Orange, Lime, and a Lemon

Zest all the Citrus pieces

Juice all the Citrus

Add Some Kosher Salt or Sea Salt

Cayenne Pepper

Mix everything together

Then Marinate the chicken for 15 minutes to an hour cook it on the grill.


Salmon is as Follows:

Take a piece of Tin Foil fold the sides up making like a box with no top.

Put a few pieces of butter on the foil

Take Fresh Dill and break it up/Roll it in your fingers (Just rough it up some)

Juice a Lemon

add the Dill to the Juice stir it up.

Lay your fish on a plate skin side down. ( I like the skin on)

Pour the 1/2 the Dill and Juice mixture on the fish and let it rest

while you put the Tin foil on the Grill and melt the Butter

Once the Butter is melted put the fish on the tin Foil and let it cook.

Check it and flip it over and pour the rest of the Mixture into your tin foil tray.


Sorry I can't remember the exact timeing of the cooking