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Quote from: MA$TER P on August 08, 2012, 11:56:38 AMthat particular method makes incredible lemon pepper chicken too.when i make chicken breast, chicken fajitas, and chicken strips i marinate it out of the thickest italian dressing i can find (cus it absorbs it and keeps the chicken moist and juicy even after the grill) throw hella lemons on it then when its done marinatiing before i throw it on the grill i put a shitload of lemon pepper on it and after its off the girll its juice and people tell me it taste like the lemon pepper from wing stop... thats my lil method for chicken (except with legs and thighs)
that particular method makes incredible lemon pepper chicken too.
Listen to the grill masterDon't put shit else on a nice steak but, a little olive oil, good amount of Kosher salt (yes NIK) and good amount of fresh cracked pepper. Let the steak come to room temp before going on the grill. Get your grill as hot as possible. Spray a little pam, or olive oil on the grill so you meats dont stick. Careful though that shits will flame up. Throw meats on that bitch for a quick sear on both sides 30-45 seconds. Don't be scared of the flames and smoke. Then, pull steaks off for about 15 minuted and cool down grill to good cooking temp @400. Put steaks back on after 15 mins for about 3-5 mins per side depending on thickness and cut of meat. don't flip the shit out of the meats. Let is chill, and don't keep checking that shit either. Pull the bitches when the get to about 220 measure with a therm, and dont keep poking. and put on a plate, cover with foil and let them rest for about 5 mins. Easy.
Listen to the grill masterDon't put shit else on a nice steak but, a little olive oil, good amount of Kosher salt (yes NIK) and good amount of fresh cracked pepper.
Quote from: Ghost O'Reily on August 08, 2012, 02:10:39 PMListen to the grill masterDon't put shit else on a nice steak but, a little olive oil, good amount of Kosher salt (yes NIK) and good amount of fresh cracked pepper. I agree with the grill master up until this point but I'll just cook it for a very short time on a fying pan. Leave it nice and raw... And maybe use butter instead of olive oil.
Quote from: Ghost O'Reily on August 08, 2012, 02:10:39 PMListen to the grill masterDon't put shit else on a nice steak but, a little olive oil, good amount of Kosher salt (yes NIK) and good amount of fresh cracked pepper. Let the steak come to room temp before going on the grill. Get your grill as hot as possible. Spray a little pam, or olive oil on the grill so you meats dont stick. Careful though that shits will flame up. Throw meats on that bitch for a quick sear on both sides 30-45 seconds. Don't be scared of the flames and smoke. Then, pull steaks off for about 15 minuted and cool down grill to good cooking temp @400. Put steaks back on after 15 mins for about 3-5 mins per side depending on thickness and cut of meat. don't flip the shit out of the meats. Let is chill, and don't keep checking that shit either. Pull the bitches when the get to about 220 measure with a therm, and dont keep poking. and put on a plate, cover with foil and let them rest for about 5 mins. Easy.Olive oil has a low smoke point and will kill the flavors. Use canola or another type.Salting prior to cooking dries out the meat. Save it for after the steaks are done.
Quote from: a little red dot on your new york hat on August 08, 2012, 02:14:01 PMQuote from: Ghost O'Reily on August 08, 2012, 02:10:39 PMListen to the grill masterDon't put shit else on a nice steak but, a little olive oil, good amount of Kosher salt (yes NIK) and good amount of fresh cracked pepper. I agree with the grill master up until this point but I'll just cook it for a very short time on a fying pan. Leave it nice and raw... And maybe use butter instead of olive oil.ROFL that was my first point! You only agree that I am the grill master then;)
let the steak get room temperature before you cook it, if cooking indoors use cast iron steel if possible