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15 Comments
Aus D.
August 15, 2013
Where do I get a grill like this!? Great article, especially because it upholds my end of the family arguments.
Stacey
August 11, 2013
I wonder about salting meat early. How early? I've noticed that the salt pulls the juices out of the meat right away so I always salt just before putting the meat on the grill.
thirschfeld
August 11, 2013
Stacey I salt twenty four hours ahead sometime. It is much like brining, which has to do with osmosis, and in the end your steaks will be even juicier. If you salt them just before you put them on the grill the salt just falls off into the grill.
M5Gourmet
August 16, 2013
I find that 20 minutes is just the right amount of time for salting steaks. It's long enough for the salt to start dissolving into the meat but not so long that it 'bleeds' it.
Stacey
August 23, 2013
Thanks. I made a porterhouse steak the other day and salted it about 90 minutes before grilling. I also seasoned it with Seneca Salt Java Rub (salt from NYS's Seneca Lake plus seasoning). My husband said "best stead of the summer!"
Maryon A.
August 11, 2013
We are making flameware ceramic cooking platters for the grill which keep all of the juices from disappearing into the flames. Nominated for a Martha Stewart Made in America Award this year - it's worth checking out: cookonclay.com
pierino
August 9, 2013
Very cool. Sorry, I meant very HOT, Tom.
pierino
August 11, 2013
You are welcome, Tom. I always look forward to your contributions. And you are right, briquettes are for sissies. At least in my opinion, so are gas grills. Nothing like smoke and meat.
Brian B.
August 14, 2013
While I definitely share your sentiment about the gas grills, I can't say the same for the briquettes. Their best attribute is they are all the same so it makes controlling temp a little easier. I stick to just plain old Kingsford charcoal. I've done quite a bit of research on the different hardwood charcoal companies that are sold around in stores and you'd be surprised at what you are using. If you grill as much as I do, ordering nice hardwood charcoal becomes rather expensive. The biggest problem I've found with the hardwood charcoals that are readily available (at least in my area) is the quality. I've found that many of them get their wood as scraps from furniture builders. Also, they are known to have many things other than wood in the bags. I've personally seen what I think was ceramics in more than one bag (the biggest reason I went back to Kingsford.) Plus, I was not happy with the amount of dust and small pieces in the bags. That makes it much more difficult to smoke a pork shoulder for 14 hours if you are using 3 bags and opening the lid every 30 minutes. Sorry about the rant, just wanted to add to the conversation. Anyways, Grill on friends!
Brian B.
August 14, 2013
Oh, I wanted to also say that to get smoke, I use gourmet smoke wood chips from a specialty vendor out of Rochester, NY. They really do it right and have pretty much anything you would want.
pierino
August 14, 2013
It's true that when using lump charcoal you do get plenty of dust and tiny scraps at the bottom of the bag. But if you like the taste of petroleum with your food then stick with Kingsford. Briquets are full of fossel fuel and they burn way too hot.
Sterling
August 25, 2013
Amazon sells amazing mesquite for much cheaper than anywhere local and the product comes in very large pieces. Check it out.
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