true story
How can anyone dislike BBQs?
- Thread starter SideWinder
- Start date
true story
You should bring your mate along to one of my brothers BBQ's, it's like a royal feast. You get the usual burgers and sausages, then lamb skewers, chicken, tuna, tiger prawns, stuffed peppers, corn on the cob, grilled aubergine, the list goes on and on - it's great!
I still have great childhood memories of making toast on the BBQ while it was starting to cool down, then slapping loads of peanut butter on - heaven!
I still have great childhood memories of making toast on the BBQ while it was starting to cool down, then slapping loads of peanut butter on - heaven!
Soldato
- Joined
- 9 Nov 2003
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- 9,515
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- The Motor City
Figured this is a good place to repost this. BBQs rule! Apologies for the messy grill -- it needed a paint job and cleaning this summer. Anyway...
1) Take your 14 - 18 oz. New York Strip steaks and allow to sit to room temperature. Add a pinch of sea-salt and pepper to each side. Add a splash of Worchestershire sauce (do not marinade!) and garlic if desired.
2) Allow steaks to sit while bringing grill up to temperature. Keep the lid closed and keep at high heat until no more smoke comes off. Hit gently with a wire brush.
3) Place steaks at 45-degree angles to the iron.
4) Leaving lid open, grill on HIGH heat for 4 - 6 minutes or until meat no longer sticks to the grill.
5) Flip steaks in same position, maintaining the 45-degree angle to the iron.
6) Again, 4 - 6 minutes with lid open on high heat. We should just start to see the fat dripping off the sides now.
7) Flip steaks again, this time switching positions of the steaks and rotating 90-degrees from original position. This will define the "diamond" pattern grill marks and also ensure both steaks don't have "hot spots".
8) Decision: Rare meat - medium rare, leave lid open. Medium - medium well, close lid. In this case we're going for rare (lid open).
Allow to cook for about 1/2 the time it took to do the initial turns, then flip steaks, close lid, and turn grill OFF.
Don't worry, they will still cook inside the grill for a few minutes as the fat drips off and catches flame on its own.
10) Remove from heat and allow to sit while the rest of the dish is being prepared.
11) Get a healthy dose of mashed spuds and serve up!
12) Wash it down with a nice Black & Tan.
Enjoy!
1) Take your 14 - 18 oz. New York Strip steaks and allow to sit to room temperature. Add a pinch of sea-salt and pepper to each side. Add a splash of Worchestershire sauce (do not marinade!) and garlic if desired.
2) Allow steaks to sit while bringing grill up to temperature. Keep the lid closed and keep at high heat until no more smoke comes off. Hit gently with a wire brush.
3) Place steaks at 45-degree angles to the iron.
4) Leaving lid open, grill on HIGH heat for 4 - 6 minutes or until meat no longer sticks to the grill.
5) Flip steaks in same position, maintaining the 45-degree angle to the iron.
6) Again, 4 - 6 minutes with lid open on high heat. We should just start to see the fat dripping off the sides now.
7) Flip steaks again, this time switching positions of the steaks and rotating 90-degrees from original position. This will define the "diamond" pattern grill marks and also ensure both steaks don't have "hot spots".
8) Decision: Rare meat - medium rare, leave lid open. Medium - medium well, close lid. In this case we're going for rare (lid open).
Allow to cook for about 1/2 the time it took to do the initial turns, then flip steaks, close lid, and turn grill OFF.
Don't worry, they will still cook inside the grill for a few minutes as the fat drips off and catches flame on its own.
10) Remove from heat and allow to sit while the rest of the dish is being prepared.
11) Get a healthy dose of mashed spuds and serve up!
12) Wash it down with a nice Black & Tan.
Enjoy!
Last edited:
Soldato
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- Outside in the bushes
BBQ's are for when you can't light a good Fire, you can't beat cooking over an open fire!
Associate
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- 24 Oct 2008
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- Peterborough
Cant beat getting the BBQ out in the summer, but is using a gas BBQ cheating? Is it just an oven outdoors? Is only a coal BBQ a real man's tool? 
but is using a gas BBQ cheating? Is it just an oven outdoors?
Don't start that debate. But yes gas bbqs suck. Lose all the fun and the social aspect.
Soldato
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- 9 Nov 2003
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- 9,515
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- The Motor City
Harp Lager (or Bass Ale, depending on your taste) and Guinness Extra Stout. 1/2 pint of lager first, then slowly pour the Guinness over a silver spoon to keep it separated.
Soldato
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- 13 Jan 2004
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- South East
the disposable bbq's are pap though
No, they are awesome.
Soldato
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- 13 Aug 2004
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- England
I'm a student...no point spending £x on a BBQ as it would be used for burning stuff besides food and would probably get damaged.
Built in BBQ at house next year = WIN
And i've never had a problem cooking on a disposable.