Posted: 3/23/2010 8:12:50 AM EDT
Just got this in an email:
BBQ RULES We'll be entering the BBQ season in a few months . Therefore it is important to refresh your memory on the etiquette of this sublime outdoor cooking activity . When a man volunteers to do the BBQ the following chain of events are put into motion: Routine... (1) The woman buys the food. (2) The woman makes the salad, prepares the vegetables, and makes dessert. (3) The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils and sauces, and takes it to the man who is lounging beside the grill - beer in hand. (4) The woman remains outside the compulsory three meter exclusion zone where the exuberance of testosterone and other manly bonding activities can take place without the interference of the woman. Here comes the important part: (5) THE MAN PLACES THE MEAT ON THE GRILL. More routine... (6) The woman goes inside to organize the plates and cutlery. (7) The woman comes out to tell the man that the meat is looking great. He thanks her and asks if she will bring another beer while he flips the meat Important again: (8) THE MAN TAKES THE MEAT OFF THE GRILL AND HANDS IT TO THE WOMAN. More routine... (9) The woman prepares the plates, salad, bread, utensils, napkins, sauces, and brings them to the table. (10) After eating, the woman clears the table and does the dishes. And most important of all: (11) Everyone PRAISES the MAN and THANKS HIM for his cooking efforts. (12) The man asks the woman how she enjoyed ' her night off ' and, upon seeing her annoyed reaction, concludes that there's just no pleasing some women! |
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Some more rules.......
1: Taking the lid off to look at the meat every 5 minutes doesn't make it cook any faster. Poking it it or constantly turning it over doesn't help either. 2: Low and slow, all the way. 3: Only use lump charcoal. Briquettes are sawdust, starches, and petroleum......yack!!!!!! 4. No reason for marinades. Dry rubs or cures are the only way to go. Dumping a bottle of salad dressing on a steaks for a day turns them into a mushing piece of vinegar flavored meat.......yuck!!!!! 5. To sum it up, if you're going to buy a good cut of meat, there is no reason to screw around with seasonings or anything that is going to detract from the NATURAL flavor of that cut. |
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One must also learn the difference between grilling and barbecuing.
You grill a steak over uncovered high heat for a short length of time. You barbecue a brisket, pork shoulder, pork butt, ribs, etc over covered low heat for a long length of time and let the smoke do the work. You enjoy both! 
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When we grill my wife is in charge of one thing, potatos. That's it. She generally has trouble getting those done in time anyway. I do everything else as I want the complimenting foods to actually compliment the glory that is meat cook over high heat to perfect rare perfection.
As far as marinades go if you don't have access to "high quality meat" but s want to partake in the manliness that is grilling then one must learn marinading to be sucessful. One we like goes like this. Worchester sauce, Jack Daniels, garlic and onion powder(not salt), some sea salt, a splash of lemon juice, and some pepper. Now melt a large dollop of butter and mix it in pour marinade in ziploc with steak and let sit for a long while. Now thehigher quality the meat the less ingredients you need. Finally ending with only sea salt and pepper. Now I have one rule about my grilling. IF I cook you take one bite without steak sauce. My grilling doesn't need sauce but if you must have A1 or 57 on your steak at least eat it as I intended for one bite n |
Delorean, how much do you get that charcoal for? I take dirty (Dustin) a 12 pack of beer once a yr and come home with the pick up completely full, all i have to do is load it up. Helps i went to school with him and Kurt, he runs the one in Cuba.
But yes, lump charcoal is by far the best! |
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Quoted:
<snip> Now I have one rule about my grilling. IF I cook you take one bite without steak sauce. My grilling doesn't need sauce but if you must have A1 or 57 on your steak at least eat it as I intended for one bite n I don't know what if any sauce to put on a steak until I taste it first. A great steak requires no sauce...A good steak needs Worchester sauce...A OK steak gets A-1...A sh!tty steak gets drowned in ketchup... |
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I did one of these for Super Bowl and it is as good as you'd expect.
I don't recommend eating more than one, maybe two meat-loaf type slices in one setting though. My stumach was kicking me pretty hard the next day. Don't over-do the green peppers and don't try to stuff too many goodies inside or you'll play hell gettin it rolled up. But DAMN! It is good! http://www.youtube.com/watch?v=t1IiUAtoNBk Bacon Explosion by BBQ Pit Boys |
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Quoted:
Delorean, how much do you get that charcoal for? I take dirty (Dustin) a 12 pack of beer once a yr and come home with the pick up completely full, all i have to do is load it up. Helps i went to school with him and Kurt, he runs the one in Cuba.
But yes, lump charcoal is by far the best! You get a hell of a deal!! I'll be down at the Cuba/Steelville plant again next week. I'll drop your name around Kurt and see what kind of reponse I get. haha I just delivered about 50 bags tonight, I have about 80 left in the hangar––they'll be gone by the weekend. |
| The bacon explosion is incredibly delicious when you use farm fresh bacon and sausage. We tried to grill one once ... turned out ok but the grill kept flaring up ... smoking it is a much better option. I would also advise to go light on dry rub if you use any ... it can get very salty in a hurry. And the recipe should come with a warning from the surgeon general ... "Warning, consumption of this delicious meat roll may result in adverse health conditions including but not limited to indigestion, bouts of gas, irregular heart beat, heart failure." |
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Quoted:
Quoted:
<snip> Now I have one rule about my grilling. IF I cook you take one bite without steak sauce. My grilling doesn't need sauce but if you must have A1 or 57 on your steak at least eat it as I intended for one bite n I don't know what if any sauce to put on a steak until I taste it first. A great steak requires no sauce...A good steak needs Worchester sauce...A OK steak gets A-1...A sh!tty steak gets drowned in ketchup... My favorite steak sauce is a lump of real butter on top, let it melt, yum. |
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Quoted:
Quoted:
<snip> Now I have one rule about my grilling. IF I cook you take one bite without steak sauce. My grilling doesn't need sauce but if you must have A1 or 57 on your steak at least eat it as I intended for one bite n I don't know what if any sauce to put on a steak until I taste it first. A great steak requires no sauce...A good steak needs Worchester sauce...A OK steak gets A-1...A sh!tty steak gets drowned in ketchup... I once killed a man for putting ketchup on a steak... that was a long time ago though.... 2009 was a wild year 
A good steak doesn't need anything more than salt and pepper, drug across the grill (rare), and a bit of butter on top to finish. It has taken me awhile to 'fix' some of my friend's views on this, but most have seen the light since the ketchup incident |