Gravy's Cooking Thread

Dr.Retarded

Dr.Retarded

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Rajaah said:
Depends on what it is. Kabobs, nope. Steaks I put truffle oil on 'em.



Nice, yeah, it's working better now since I opened the trash chute vents.
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Dude, if you're going to do skewers, it's always best to marinate the meat or at least brush everything, or for Christ's sake use some seasoning. You could do a simple teriyaki marinade, or if you really want to challenge yourself, do a Greek yogurt Mediterranean style marinade for the meat at least. Lots of garlic, oregano, Rosemary, lemon, etc and it'll make certain that crappy white meat chicken will at least be flavorful.

Plus the added benefit is when the marinade drips off onto the coals you're going to get a lot more smokiness and that good charring you expect from meat and vegetables cooked over wood and coal.

I mean the true blue, tried and true marinade everything in a bottle of Italian dressing also works for first time grillers.
 
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Rajaah

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Dr.Retarded said:
Dude, if you're going to do skewers, it's always best to marinate the meat or at least brush everything, or for Christ's sake use some seasoning. You could do a simple teriyaki marinade, or if you really want to challenge yourself, do a Greek yogurt Mediterranean style marinade for the meat at least. Lots of garlic, oregano, Rosemary, lemon, etc and it'll make certain that crappy white meat chicken will at least be flavorful.

Plus the added benefit is when the marinade drips off onto the coals you're going to get a lot more smokiness and that good charring you expect from meat and vegetables cooked over wood and coal.

I mean the true blue, tried and true marinade everything in a bottle of Italian dressing also works for first time grillers.
Click to expand...

Well, those were my first kabobs ever.

Doing chicken in a stick tonight and they're slathered in BBQ, and like you said, it's dripping on the coals and giving off lots of nice smoke.

Sustained my first grilling injury today when I got a ton of smoke while pouring the coals and made the choice to stand in it and put things on instead of standing back and letting it dissipate. Burned my eyes pretty good. Lesson learned.

PXL_20260614_010810288.MP.jpg
 
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Dr.Retarded

Dr.Retarded

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Rajaah said:
Well, those were my first kabobs ever.

Doing chicken in a stick tonight and they're slathered in BBQ, and like you said, it's dripping on the coals and giving off lots of nice smoke.

Sustained my first grilling injury today when I got a ton of smoke while pouring the coals and made the choice to stand in it and put things on instead of standing back and letting it dissipate. Burned my eyes pretty good. Lesson learned.

View attachment 631223
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A face full of smoke is all part of the joy of grilling. Wait till you graduate to blackening, and get a face full of spicy Creole seasoning thar hits you like pepper spray. It'll clear out your sinuses.
 
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Rajaah

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Dr.Retarded said:
A face full of smoke is all part of the joy of grilling. Wait till you graduate to blackening, and get a face full of spicy Creole seasoning thar hits you like pepper spray. It'll clear out your sinuses.
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This was bad smoke too. Twice in the past I was in a closed space during a fire, trying to get people out, and both times I could hardly breathe but at least I could kind of see. This smoke instantly choked and blinded me. I still got the food into the damn grill though!
 
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Dr.Retarded

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Rajaah said:
This was bad smoke too. Twice in the past I was in a closed space during a fire, trying to get people out, and both times I could hardly breathe but at least I could kind of see. This smoke instantly choked and blinded me. I still got the food into the damn grill though!
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Do you think your native American ancestors would have complained about some smoke? Get it together my friend.
 
Lanx

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Rajaah said:
Well, those were my first kabobs ever.

Doing chicken in a stick tonight and they're slathered in BBQ, and like you said, it's dripping on the coals and giving off lots of nice smoke.

Sustained my first grilling injury today when I got a ton of smoke while pouring the coals and made the choice to stand in it and put things on instead of standing back and letting it dissipate. Burned my eyes pretty good. Lesson learned.

View attachment 631223
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if youre gonna be doing so much grilling, you might want to get a volcano to control your heat, that way you can like put a ring of chicken on the edge and sear steak in the middle
 
ToeMissile

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Dr.Retarded said:
Dude, if you're going to do skewers, it's always best to marinate the meat or at least brush everything, or for Christ's sake use some seasoning. You could do a simple teriyaki marinade, or if you really want to challenge yourself, do a Greek yogurt Mediterranean style marinade for the meat at least. Lots of garlic, oregano, Rosemary, lemon, etc and it'll make certain that crappy white meat chicken will at least be flavorful.

Plus the added benefit is when the marinade drips off onto the coals you're going to get a lot more smokiness and that good charring you expect from meat and vegetables cooked over wood and coal.

I mean the true blue, tried and true marinade everything in a bottle of Italian dressing also works for first time grillers.
Click to expand...
At least olive oil, salt and pepper. Does a lot to compliment the flavor of any vege, same as any protein.
 
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Dr.Retarded

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ToeMissile said:
At least olive oil, salt and pepper. Does a lot to compliment the flavor of any vege, same as any protein.
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Yeah, you could whisk some oil, lemon, juice, a squirt of honey and Dijon and baste it with that, season and grill. Super simple and tasty.
 
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Burren

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Last night had a steak at a well known local restaurant. Asked for medium rare. It came out looking correct. But…every bite was some how dry and grainy even though the steak was moist.
Didn’t make sense and it was awful. Couldn’t finish it.
How does that even happen?
 
Dr.Retarded

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Burren said:
Last night had a steak at a well known local restaurant. Asked for medium rare. It came out looking correct. But…every bite was some how dry and grainy even though the steak was moist.
Didn’t make sense and it was awful. Couldn’t finish it.
How does that even happen?
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What cut was it?
 
Furry

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Burren said:
Last night had a steak at a well known local restaurant. Asked for medium rare. It came out looking correct. But…every bite was some how dry and grainy even though the steak was moist.
Didn’t make sense and it was awful. Couldn’t finish it.
How does that even happen?
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Lots of reasons this can happen. Poor marbling, bad prep for various reasons, cut with the grain.

Steak house could be lying about the cut , but that’s a ghetto move.

My guess is you got sirloin and their QC on steak is a retard, that sounds the most likely to happen at a steak house.
 
Burren

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Furry said:
Lots of reasons this can happen. Poor marbling, bad prep for various reasons, cut with the grain.

Steak house could be lying about the cut , but that’s a ghetto move.

My guess is you got sirloin and their QC on steak is a retard, that sounds the most likely to happen at a steak house.
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Yup, top sirloin. Not a cut I normally get, but they suggested it this time.
 
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Dr.Retarded

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Burren said:
Top Sirloin. Kicking myself for not getting the usual ribeye or filet.
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Mystery solved!

It's not that top sirloin can't be good, but I prefer it marinated, and then sliced, but why do that when you can do flank, skirt, or flatiron.

If I do top sirloin or London broil, I'll typically cut it into one by one strips, then marinade with soy, garlic, Ginger, lime, scallions, and maybe ponzu. I'll grill it and then serve it with grilled vegetables like onions, mushrooms, squash and zucchini, sweet peppers, and serve over rice. Pretty foolproof way to take a average piece of meat and get something good out of it.
 
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Lanx

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Dr.Retarded said:
Mystery solved!

It's not that top sirloin can't be good, but I prefer it marinated, and then sliced, but why do that when you can do flank, skirt, or flatiron.

If I do top sirloin or London broil, I'll typically cut it into one by one strips, then marinade with soy, garlic, Ginger, lime, scallions, and maybe ponzu. I'll grill it and then serve it with grilled vegetables like onions, mushrooms, squash and zucchini, sweet peppers, and serve over rice. Pretty foolproof way to take a average piece of meat and get something good out of it.
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so hard to find flank/skirt at decent prices, i'm not gonna pay ribeye prices for steak you have to prep, it's also where i'm at, like last week i spent 98$ on oxtail at walmart, and i hate walmart but publix is trying to pimp out oxtail for 50% over what walmart can do.
 
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BrutulTM

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I eat sirloin just cooked like any other steak all the time. It's good if you have good quality beef. It's lean but if it was that bad you probably got some cheap meat. Could have been dairy or dairy cross cattle which low end restaurants often serve to save money. Could have also been cut with the grain. I don't share the Dr.'s love for marinades, but sirloin can be a pretty good steak if it's good quality and handled properly.
 
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Burren

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Dr.Retarded said:
Mystery solved!

It's not that top sirloin can't be good, but I prefer it marinated, and then sliced, but why do that when you can do flank, skirt, or flatiron.

If I do top sirloin or London broil, I'll typically cut it into one by one strips, then marinade with soy, garlic, Ginger, lime, scallions, and maybe ponzu. I'll grill it and then serve it with grilled vegetables like onions, mushrooms, squash and zucchini, sweet peppers, and serve over rice. Pretty foolproof way to take a average piece of meat and get something good out of it.
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BTW, if you haven't been yet: Smitty's in Tomball is awesome. I went there a couple of days ago for the first time and go tons of great stuff for considerably less than HEB, Kroger, or Whole Foods prices. Fresh, great variety, better prices, and local family business.
 
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Furry

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Burren said:
Yup, top sirloin. Not a cut I normally get, but they suggested it this time.
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lol called it. Sirloin can be good, but it can be a gamble at a steak house, so why not stick to what you know will be good.
 
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