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The Do's
Great value grill: Someone please add :)

The Dont's
Don't play with the food on the grill. Flip it once (or twice if need be), that's all.

Be careful. Once your grill gets used you can have one heck of a grease fire and destroy your grill.
I singed my face as a 10 year old (but that was leaving fires on while closing tank valve instead of closing valve then lighting new fire to burn out excess)

« Last edited by yesitsme on June 15, 2020, 11:52:52 PM »

Author Topic: All About Grilling  (Read 142485 times)

Offline Iz

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Re: All About Grilling
« Reply #540 on: July 27, 2021, 08:50:53 PM »
lolsometimes i cheat and sous vide. other times i just constantly check with an instant thermometer.
I know there's a thread about it, but I have no idea what sous vide is. I can't even pronounce it!

Offline yesitsme

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Re: All About Grilling
« Reply #541 on: July 27, 2021, 08:54:19 PM »
I know there's a thread about it, but I have no idea what sous vide is. I can't even pronounce it!
It's on sale in Costco

Basically
[According to the USDA, any food held in the so-called temperature “danger zone” (between 40°F and 140°F) for more than two hours presents a risk of food-borne illness from the growth of pathogenic bacteria — whether it's cooked sous vide or by conventional means.]

https://www.google.com/search?q=Define%3Asous+vide

« Last Edit: July 27, 2021, 08:59:12 PM by yesitsme »
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Offline shtank

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Re: All About Grilling
« Reply #542 on: July 27, 2021, 09:02:49 PM »
I have family that won't eat meat that's red. I've cooked delicious steaks for them to 145-150 without being dry out though. Knowing what temp you're at is the key, not a specific temp. Specific temp is a preference.

Listen, just because you have family that's wrong on this doesn't mean anything :)

In any case, the OP should be given the benefit of the doubt that he doesn't have these weird aversions to beautiful colors. And 145-150 is pretty dry. It's not completely vulcanized rubber yet, but it's getting there.

Also my wife's family was not into rare/mid-rare meat a while back. But I've kind of converted most of them. They still usually incinerate their own meat, but they will eat what I cook very happily. Still working on getting them to be happy with custardy scrambled eggs though.

Offline Iz

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Re: All About Grilling
« Reply #543 on: July 27, 2021, 09:24:29 PM »
It's on sale in Costco

Basically
[According to the USDA, any food held in the so-called temperature “danger zone” (between 40°F and 140°F) for more than two hours presents a risk of food-borne illness from the growth of pathogenic bacteria — whether it's cooked sous vide or by conventional means.]

https://www.google.com/search?q=Define%3Asous+vide


Ok, so now I got the basic idea, and I can pronounce it! Apparently, this is no substitute for grilling, as it cannot possibly come out of water crispy, right?

Offline Iz

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Re: All About Grilling
« Reply #544 on: July 27, 2021, 09:26:45 PM »
Listen, just because you have family that's wrong on this doesn't mean anything :)

In any case, the OP should be given the benefit of the doubt that he doesn't have these weird aversions to beautiful colors. And 145-150 is pretty dry. It's not completely vulcanized rubber yet, but it's getting there.
correct.  :)

Offline ushdadude

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Re: All About Grilling
« Reply #545 on: July 27, 2021, 09:37:31 PM »
Listen, just because you have family that's wrong on this doesn't mean anything :)

In any case, the OP should be given the benefit of the doubt that he doesn't have these weird aversions to beautiful colors. And 145-150 is pretty dry. It's not completely vulcanized rubber yet, but it's getting there.

Also my wife's family was not into rare/mid-rare meat a while back. But I've kind of converted most of them. They still usually incinerate their own meat, but they will eat what I cook very happily. Still working on getting them to be happy with custardy scrambled eggs though.
again, it's about personal preference.

Offline ushdadude

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Re: All About Grilling
« Reply #546 on: July 27, 2021, 09:37:46 PM »
Ok, so now I got the basic idea, and I can pronounce it! Apparently, this is no substitute for grilling, as it cannot possibly come out of water crispy, right?
you finish it on the grill

Offline Iz

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Re: All About Grilling
« Reply #547 on: July 27, 2021, 09:38:28 PM »

Offline yesitsme

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Re: All About Grilling
« Reply #548 on: July 27, 2021, 09:41:23 PM »
you finish it on the grill

Or searzal
And don't get started unless you have patience dealing with it before and after
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Offline Iz

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Re: All About Grilling
« Reply #549 on: July 27, 2021, 09:43:03 PM »
Or searzal
And don't get started unless you have patience dealing with it before and after
Don't get started with what? Sous vide or searzall?

Offline yesitsme

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Re: All About Grilling
« Reply #550 on: July 27, 2021, 09:50:42 PM »
Don't get started with what? Sous vide or searzall?
Anything past coffee and a danish

Don't purchase the sous vide combo if you don't enjoy cooking otherwise it will stay in your attic
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Offline Iz

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Re: All About Grilling
« Reply #551 on: July 27, 2021, 09:56:05 PM »
Anything past coffee and a danish

Don't purchase the sous vide combo if you don't enjoy cooking otherwise it will stay in your attic
:)

Offline Iz

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Re: All About Grilling
« Reply #552 on: July 28, 2021, 05:37:05 PM »
Instructions how to grill pepper crusted rib eye steak? Each piece is about 1/2 lb.

Offline rs242

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Re: All About Grilling
« Reply #553 on: July 28, 2021, 05:38:44 PM »
Instructions how to grill pepper crusted rib eye steak? Each piece is about 1/2 lb.
How thick is it ?

Offline Iz

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Re: All About Grilling
« Reply #554 on: July 28, 2021, 05:40:41 PM »
How thick is it ?
One is half inch. One is three quarters inch.

Offline rs242

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Re: All About Grilling
« Reply #555 on: July 28, 2021, 11:57:38 PM »
One is half inch. One is three quarters inch.
Hot and fast. Get your bbq the hottest u can get it 3 min on each side

Offline Iz

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Re: All About Grilling
« Reply #556 on: July 29, 2021, 10:05:12 AM »
Hot and fast. Get your bbq the hottest u can get it 3 min on each side
I did it for about 2 min (after it hit 110 on the "cold" half of the grill), and my wife wouldn't touch it. In all fairness, it did remind me of ben drusai. Probably 3 min would've been perfect.

Offline aygart

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Re: All About Grilling
« Reply #557 on: July 29, 2021, 10:08:32 AM »
I did it for about 2 min (after it hit 110 on the "cold" half of the grill), and my wife wouldn't touch it. In all fairness, it did remind me of ben drusai. Probably 3 min would've been perfect.
Meat thermometer is the key
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Offline CountValentine

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Re: All About Grilling
« Reply #558 on: July 29, 2021, 10:10:18 AM »
Meat thermometer is the key
Not going to help on a 1/2 inch steak.
Only on DDF does 24/6 mean 24/5/half/half
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Offline Iz

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Re: All About Grilling
« Reply #559 on: July 29, 2021, 10:11:32 AM »
Meat thermometer is the key
I used it. Waited till 140.