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#12
06-29-2005, 04:38 PM
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Re: Grilling
While it was nice of your mom to buy you a gas grill, they really don't cook steaks nearly as well as charcoal. You just can't get the heat high enough to really sear a steak. Plus, grease fires are common unless you constantly clean the grill.
If you have $50 lying around, I'd strongly suggest buying a weber kettle. 
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#13
06-29-2005, 04:41 PM
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Re: Grilling
It's a two burner. I preheated it then put the dials to about medium and put one steak on top of each burner. Then I did 4 minutes a side with the top closed. Half of one steak was a good medium rare, the rest were all well done. Can I implement your method on a two burner?
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#14
06-29-2005, 04:43 PM
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Re: Grilling
[ QUOTE ]
Any of you old married dudes have any tips or recipes for me? Also, am I supposed to close the top when I'm grilling? [/ QUOTE ] Im not old or married but i can grill some mean grub. Guess its from all those tailgate parties. Lid should be kept on at all times when you are not checking the food. After it warms up turn it to medium, put the ROOM TEMP (secret to success) meat on and it should make a nice searing sound for a few seconds. If it doesnt stop the searing sound shortly then its probably too hot. check it in a few minutes to see how it looks. But dont check it too much or all the heat will leave. Turn it when the grill marks are nice n charred and leave it on other side for almost the same amount of time as first side. Most grills are different so practicing is your best bet to improve. Just do hamburgers till you get the hang of it. And watch food network! the ladies will love ya for it
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#15
06-29-2005, 04:43 PM
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Re: Grilling
Beer can chicken is a pretty fun and easy recipe that you can do, plus it makes the chicken really moist.
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#16
06-29-2005, 05:12 PM
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Re: Grilling
I've never tried it on a 2 burner but it should work just the same. Try turning one of them off. I would turn off the one closest to the built in thermometer (if it has one). That way you know the temperature in the cook zone.
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#18
06-29-2005, 05:28 PM
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Re: Grilling
Sounds like you need some practice there mantasm. Ribeyes are considered the easiest of the premium cuts to grill.
Like the others here, I would absolutely recommend Raichlen's books. They'll teach you plenty. While you're learning, stick to some of the less expensive cuts of meat. No sense turning porterhouses, and filets into leather because you haven't developed your touch yet.
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#19
06-29-2005, 05:45 PM
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Re: Grilling
mmm, i grill for fun and use a charcoal grill, but i've learned from the hard way that you need to have an area of your grill where its hot to sear (i.e. in kettles, w/ coals stacked higher) and an area where its less hot (a single layer of coals) to put the steaks when they flare up.
With a gas grill, i'd probably try this same idea; have a hot burner to sear, and a cooler one to move the steak to without burning/flare-ups. Ribeyes tend to flare up a lot b/c they have all the rich marbling that makes them so delicious. HTH...
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