Recipes / Food - Drink

[pilotbob]

Originally Posted by kindlekitten

think of, places like burger king, and how they do the burgers (I think that is the distinction he is making)

Hmm.. I used to work at McDonalds and they cooked on a "grill" as they called it. but it was a solid piece of metal, like a griddle, also they cooked eggs and pancakes on it

However, I have a gas "grill" which I guess some people call a BBQ. It has a grate cooking surface which allows the melted fat to fall through.

Personally, I always think of the "grill" as the cooking unit and BBQ as an event where you cook stuff on a grill. Also, many consider BBQ to include some type of sauce as in "BBQ Sauce".

Sort of like what this guy is saying: http://how-to-barbeque.com/grilling-vs-bbq.php

This is why I was asking for what was meant.

Also, Buger King does cook on an "open grate" type grill which is why they say there burgers are "flame broiled". I guess the "broiled" comes from the fact there their "grill" is sort of house in an oven.. the grill is actually a conveyor belt that moves across the flames during the burgers cooking time. I assume there are flames above and below so they do not have to flip it.

BOb

[kindlekitten]

Originally Posted by pilotbob

Hmm.. I used to work at McDonalds and they cooked on a "grill" as they called it. but it was a solid piece of metal, like a griddle, also they cooked eggs and pancakes on it

However, I have a gas "grill" which I guess some people call a BBQ. It has a grate cooking surface which allows the melted fat to fall through.

Personally, I always think of the "grill" as the cooking unit and BBQ as an event where you cook stuff on a grill. Also, many consider BBQ to include some type of sauce as in "BBQ Sauce".

Sort of like what this guy is saying: http://how-to-barbeque.com/grilling-vs-bbq.php

This is why I was asking for what was meant.

Also, Buger King does cook on an "open grate" type grill which is why they say there burgers are "flame broiled". I guess the "broiled" comes from the fact there their "grill" is sort of house in an oven.. the grill is actually a conveyor belt that moves across the flames during the burgers cooking time. I assume there are flames above and below so they do not have to flip it.

BOb

I was meaning the open grate bit over a flame, not the flat metal. there are some folks who do not consider gas grills as barbecues. they feel a proper barbecue is over charcoal or wood

[TGS]

Originally Posted by Ea

I forgot yesterday, but t a good idea to rub the meat with salt some hours beforehand, that'll help retain water in the meat and keep it moist.

Will that not draw the water out - like it does with aubergines?

[pilotbob]

Originally Posted by kindlekitten

they feel a proper barbecue is over charcoal or wood

Hmm... I don't see what difference the fuel makes. I haven't had to "light" charcoal in many many many years and I think the burgers, dog, and steak tastes just as good.

Once I got my first gas grill I would never go back. I like the ability to flick on the gas grill and be grilling in about 10 minutes, where it can tak 30 minutes plus for charcoal to be ready to go.

BOb

[beppe]

I usually make rib steaks, of roughly 3 pounds. On a grill pan over the gas. We like it blue.
I spread few drops of olive oil with my fingers on each side. I rotate each side once to have lines arranged in squares. I let it rest a little while on the wooden block. I carve our 3 portions.

The portion of daughter I slice it and put the slices back on the grill pan for few seconds. The only fancy thing is that I use Guerande fleur de sel. No pepper, No sauces. Just the meat and the salt. Very simple vegetables, if any. A glass of wine to have a new mouth for the next mouthfuls.

[kindlekitten]

Originally Posted by pilotbob

Hmm... I don't see what difference the fuel makes. I haven't had to "light" charcoal in many many many years and I think the burgers, dog, and steak tastes just as good.

Once I got my first gas grill I would never go back. I like the ability to flick on the gas grill and be grilling in about 10 minutes, where it can tak 30 minutes plus for charcoal to be ready to go.

BOb

it is felt, and justifiably so, that using wood or charcoal requires more skill than just putting something over a gas flame. also, the wood or charcoal adds more flavour to the food

[Stitchawl]

Originally Posted by pilotbob

What's the diff between a grill and a BBQ?

BOb

Originally Posted by kindlekitten

think of, places like burger king, and how they do the burgers (I think that is the distinction he is making)

Thanks, that IS the distinction I was making.

Originally Posted by kindlekitten

it is felt, and justifiably so, that using wood or charcoal requires more skill than just putting something over a gas flame. also, the wood or charcoal adds more flavour to the food

I am also of the 'wood or charcoal' flavor group. Although I do like the ease and convenience of gas/lava rock BBQ, I really much rather have food cooked over good wood.

But I was asking about cooking steaks WITHOUT a BBQ, either gas or charcoal.

As for terms;
Broil = heat from above, with drainage for fats
Grill = heat from below, with drainage for fats
Fry = heat from below without drainage for fats

(which is why 'grill pans' have raised ribs.)

For me, broiling is much too slow for steaks. I prefer a grill pan, as hot as can be, and a steak cooked to medium rare. Outside black, inside pink.


Stitchawl

[Latinandgreek]

Originally Posted by Stitchawl

Thanks, that IS the distinction I was making.



I am also of the 'wood or charcoal' flavor group. Although I do like the ease and convenience of gas/lava rock BBQ, I really much rather have food cooked over good wood.

But I was asking about cooking steaks WITHOUT a BBQ, either gas or charcoal.

As for terms;
Broil = heat from above, with drainage for fats
Grill = heat from below, with drainage for fats
Fry = heat from below without drainage for fats

(which is why 'grill pans' have raised ribs.)

For me, broiling is much too slow for steaks. I prefer a grill pan, as hot as can be, and a steak cooked to medium rare. Outside black, inside pink.


Stitchawl

Count me in on the wood or charcoal. Especially wood.

[Stitchawl]

Originally Posted by Latinandgreek

Count me in on the wood or charcoal. Especially wood.

I think everyone prefers BBQ'd steaks...
But... but... but.... my question was really about "Indoor" steak cooking.' Which do you prefer;
broil
grill
pan-fry


Stitchawl

[Latinandgreek]

Sorry, I saw charcoal and I jumped to answer! I'm going to go for pan fry

[kindlekitten]

Originally Posted by Stitchawl

I think everyone prefers BBQ'd steaks...
But... but... but.... my question was really about "Indoor" steak cooking.' Which do you prefer;
broil
grill
pan-fry


Stitchawl

if I could get a decent broiler I would go with broil, but as most home broilers won't get hot enough, I have to go with pan fry (or sear)

[phenomshel]

I pan fry mine, too. Chris always broiled his, until he met me and since I now cook most of the time, and I pan fry them... *shrug*. I hate cleaning a broiler pan. I really prefer them done on a charcoal grill (ok, I prefer any meat done on a charcoal grill, LOL), but it's a lot harder(for me) to judge degree of doneness, since every fire is different. And I seldom have patience to let the meat sit and "rest" as you're supposed to. One of these decades I'm going to have a Wolf brand stove with a grill section....

[Stitchawl]

Are you 'genetically enabled' steak chefs? That is, can you cook a steak, any thickness, to your preferred doneness without cutting it or pressing the meat with your finger to check? My son's mother, although a very good cook, simply could NOT cook a steak. I have absolutely no problem with it. I throw it on the stove/grill and 'intuit' the correct moment to turn it over. Medium rare every time. No cutting, no pressing.
But I burn the hell out of toast...


Stitchawl

[phenomshel]

Originally Posted by Stitchawl

Are you 'genetically enabled' steak chefs? That is, can you cook a steak, any thickness, to your preferred doneness without cutting it or pressing the meat with your finger to check? My son's mother, although a very good cook, simply could NOT cook a steak. I have absolutely no problem with it. I throw it on the stove/grill and 'intuit' the correct moment to turn it over. Medium rare every time. No cutting, no pressing.
But I burn the hell out of toast...


Stitchawl

No. I can get it medium rare, but apparently I am genetically incapable of getting it any more done than that! Chris likes his medium well; and I never get his done enough. I guess I have a built in phobia about overcooking it.

[pilotbob]

Originally Posted by Stitchawl

Are you 'genetically enabled' steak chefs? That is, can you cook a steak, any thickness, to your preferred doneness without cutting it or pressing the meat with your finger to check? My son's mother, although a very good cook, simply could NOT cook a steak. I have absolutely no problem with it. I throw it on the stove/grill and 'intuit' the correct moment to turn it over. Medium rare every time. No cutting, no pressing.

Wow... that is impressive...although I'm not sure how you can do that. Even the best chefs check "doneness" with the touch test. Of course, if you are using a consistently hot fire and consistently cut steaks you can do it with a timer. I hear that is how outback works. They cut their steaks to a size and thickness so that every steak cooks for the same amount of time but they come out differently depending on how thick the cut was. All the line chef has to do is place the correct steak on the grill and cook it using the timer. This is pretty much how McDonald's does it... with a timer, every burger cooked to the same doneness everytime.

Originally Posted by Stitchawl

But I burn the hell out of toast...

Stitchawl

I expect you don't give the same amount of time and focus to a 10 cent piece of bread as you do to a $5-$10 cut of beef.

BOb