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TLE2 wrote:My sainted Southern lady aunt used to say "Knock the horns off and wipe its behind", more or less.

God bless her

USA1 wrote:

TLE2 wrote:My sainted Southern lady aunt used to say "Knock the horns off and wipe its behind", more or less.

God bless her

When I use to do day work on ranches, I worked with a guy that use to say, "Chase it over the brandin' fire and then carve my steak out and put it on a plate."

Y'all are making me hungry.

Do any of y'all bake your 'taters on the grill? It takes about the same amount of time as in the oven but much better. Wrap it up in foil with a heap of butter and throw it right on the fire.

budroux2w wrote:Y'all are making me hungry.

Do any of y'all bake your 'taters on the grill? It takes about the same amount of time as in the oven but much better. Wrap it up in foil with a heap of butter and throw it right on the fire.

I've always used the oven. But I guess if you time it right , the tater could be done when the meat is done.
I have however cooked corn on the cob on the grill . I just leave it in the husks and it comes out delicious.

budroux2w wrote:Y'all are making me hungry.

Do any of y'all bake your 'taters on the grill? It takes about the same amount of time as in the oven but much better. Wrap it up in foil with a heap of butter and throw it right on the fire.

You made a steamed potato when you wrap it in foil, its only baked if you throw it in the oven.

My usual way is on my gas grill:
1. Buy marbled ribeye steak(s) at least 1 inch thick
2. Season both sides very lightly with coarse grey sea salt
3. Allow to stand at room temperature for at least an hour
4. Put the grill on high, cover and wait until it reaches maximum temperature
5. Keeping the cover on, grill 4 1/2 - 5 minutes per side for medium rare
6. Turn the steak only once
7. Allow the steaks to rest 5 minutes before cutting

Sometimes, instead of the sea salt I will spread on a little Lea & Perrins Worchestershire [this gives some saltiness and good browning], garlic powder and fresh ground black pepper. In addition, I sometimes will also use a little Tony Chachere's Creole seasoning.

Ribeye, Ribeye, Ribeye ... thicker and fattier the better.

Generously coat both sides with McCormick Montreal Steak Seasoning and - if you like a bit of heat - a dash of Tony Chachere's (sp?)

Throw on the grill (best), in the broiler (OK), or in a skillet (good) and cook very hot for total of 8-10 minutes. If on grill, cook 2 minutes, then rotate 90 degrees, cook 2 more minutes, flip, 2 more minutes, rotate 90 degrees, 2 more minutes (this is how to get those "professional" diamond shaped grill marks.

Also while cooking the second side, place a few pats of butter on top of the cooked side and let it melt (learned this technique from a 5-star steak house I worked at when I was a kid).

Also, for those who don't like skillet cooked steaks, try a bit of soy sauce or terryaki sauce poured on the steak while it cooks in the pan and some extra butter. Makes all the difference. One of the richest men in the world - Warren Buffett - prefers his steaks skillet cooked. I've eaten at his favorite steakhouse in Omaha, Nebraska and all their steaks (which, behing Omaha, are of cousre extremely top cuts and well aged) are cooked in a pan.

A very good and unique alternative that my grandad used often (and Texas Land and Cattle Restaurant has made into a signature dish) is to generously rub a thick cut of sirloin with black pepper and kosher salt and then "barbecue" it for 20 to 40 minutes on a grill away from the flame .... "barbecue" - for those who don't know - is a cooking method between "grilling" (cooking directly over a fire) and "smoking" (cooking far from the fire using only residual heat and smoke - this is what most of us call "barbecue" - brisket, ribs etc. - but this method of cooking is actually slow smoking)

If you cant tell, I LOVE STEAK

I try to cook my steaks on the grill if I can. If I don't have the time, the wife does them on her grill I bought her for Christmas a couple of years ago. Either way, the only seasoning we ever use is Cavender's Greek seasoning. For veggies, I do those on the grill. Raw taters, baby carrots, vidalia onions, mushrooms and green peppers. Pile in the middle of a medium piece of foil, slap a generous glob of butter on top, douse with Cavender's and throw in 6 ice cubes. Make a packet out of the foil and place on the top rack. Cook them for 45 to 50 minutes, put your steaks on and everything should be done at the same time.

waynev wrote:Either way, the only seasoning we ever use is Cavender's Greek seasoning.

For those who haven't tried it, Cavender's Greek is an excellent seasoning blend. It is great on meat as well as vegetables. My only complaint is that it contains MSG. I don't usually use products containing MSG, but since it tastes so good, I make an exception for Cavender's. A warning about their "salt-free" no "MSG" version: It contains potassium chloride, rather than sodium chloride.

Another seasoning blend that I like is called "Slap Ya Mama". It's similar to Tony Chachere's Creole seasoning. It has a lot of flavor, less salt, and a bit more heat.

Marinate, then rub, and it's never too cold to cook outdoors over fire.

jimlongley wrote:Marinate, then rub, and it's never too cold to cook outdoors over fire.

I remember somebody commenting to me once that it was "grilling season". I responded that it was "grilling season" twelve months of the year. Depending on your set up rain and stong wind can sometimes be a problem.

WildBill wrote: Depending on your set up rain and stong wind can sometimes be a problem.

I've been known to grill while holding an umbrella once or twice.

USA1 wrote:

WildBill wrote: Depending on your set up rain and stong wind can sometimes be a problem.

I've been known to grill while holding an umbrella once or twice.

I see you are wearing your thongs.

USA1 wrote:

WildBill wrote: Depending on your set up rain and stong wind can sometimes be a problem.

I've been known to grill while holding an umbrella once or twice.

Now that's dedication.

WildBill wrote:

USA1 wrote:

WildBill wrote: Depending on your set up rain and stong wind can sometimes be a problem.

I've been known to grill while holding an umbrella once or twice.

Now that's dedication.

Just for the record , that's not actually me in the picture but I've done the exact same before.