FBBO Grill(ing) Recipes.

[69a100]

Another great tenderizer is coca-cola, you can use it as a marinade. I do it on venison ,brisket, ribs or cheap cuts...
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Any acidic type liquid will work, Vinegar, lemon/lime juice, O.J, colas, etc., you get the picture.

 

[MarPar]

ok, so here is the MeatMan's secret burger recipe...SHHHHH dont tell anyone!! It's just between us, ok??

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THE Burgers

80/20 chuck ground beef

In this order...

Prep

Worchester (take spoon and put small slits in the burgers so they soak it up)

Garlic Paste (spread it around with spoon)

Granulated Garlic, Minced Onion, Cumin, Montreal, Salt/Pepper

let burgers rest @ room temp for 1 hour

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get grill screaming hot 550*+

cook covered (on direct heat) seasoned side down for 4 min

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flip

then season in this order--worchester, minced onion, granulated garlic, Montreal, Salt/Pepper

cook covered (on direct heat) 3 min

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move to indirect heat, add cheese leave for 1 min

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(CRUCIAL STEP)

let rest at room temp covered with foil for 3-4 min

 

[Mike67]

Any acidic type liquid will work, Vinegar, lemon/lime juice, O.J, colas, etc., you get the picture.

Agree, coke seems to work the best on beef...I think it also has to do with the sugar/carbonation...the only beef I use citrus on is skirt steaks (fajitas) both as a marinade and squeeze when served.

 

[Mike67]

My brother in law told me to reverse sear my steaks I guess it locks in the juices or some ****, if you want a medium well steak cook it about to medium on the grill then slap it on a piping hot cast iron griddle to sear each side. Haven't tried that one yet but may this weekend

Ya I would think that would over cook it. My reasoning to sear first is the same though..to lock in as much moisture as possible...

 

[MarPar]

My reasoning to sear first is the dame though..to lock in as much moisture as possible...

that, and the RESTING! I cannot over-emphasize it enough! undercook it juuuuust a titty bit, and let 'er rest.

and that folks are the two key secrets to cooking on the grill.

 

[Mike67]

Mario what do you cover your burgers with? A steel bowl?
I've seen it done on griddles/ skillets but not a grill... I guess it would still work....

 

[MarPar]

Mario what do you cover your burgers with? A steel bowl?
I've seen it done on griddles/ skillets but not a grill... I guess it would still work....

nope. the grill hood. put em on, and close the lid. the grill is screaming hot when you first put the burgers on, but it looses temp real fast when you open it and put the burgers on. and it doesn't recover very fast in the 4 min till flip. and the hot-*** grates at the beginning make a "crust" on the burgers with my recipe 140-145* internal temp is where I like to take the burgers off. (so they continue to cook to 150* or so at rest)

NOW...cooking environments make a pretty big difference, so adjust accordingly. temp, grill etc...

 

[69a100]

Agree, coke seems to work the best on beef...I think it also has to do with the sugar/carbonation...

Not that I do a lot of sauces when I grill, but I will say that a cola is used when I make my own BBQ sauce with other stuff added. I've never tried it with cow though, something new to try.
Mike67-- That's what Weber kettles are for! Keeps the breeze out so it doesn't flare up from grease!