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07-08-2017, 01:50 PM | #601 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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07-08-2017, 01:50 PM | #602 |
Supporter
Join Date: May 2005
Location: Who knows?
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Okay grill masters, please list out your favorite seasonings and how much you apply.
Hamburgers Steaks Pork Brisket Etc. I would also like to know about what temps you guys set your grills to. I am decent, but want to get better at grilling. Thanks guys. |
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07-08-2017, 02:09 PM | #603 | |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Quote:
Hamburger McCormic has a Montreal steak seasoning that has treated me well. Season salt and that stuff and you can't go wrong. /Runs before FMB! Crucifies me. If you make your own patties try some other stuff. I've had decent luck mixing in some Oklahoma Joes BBQ sauce (sams carries it last I looked) and some kosher salt and pepper. It's nice for a change. I cook burgers pretty hot. You have to pay pretty close attention but I have better luck keeping them juicy if I cook over higher heat. I can churn out decent burgers at low temps too though and it is safer. Steaks Pretty much just go with season salt and the McCormick stuff. temps are usually not too high. I don't grill much pork. I wouldn't grill a brisket unless you can do offset heat. |
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07-08-2017, 02:11 PM | #604 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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07-08-2017, 02:24 PM | #605 | |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
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07-08-2017, 02:26 PM | #606 |
Baba Ganoush
Join Date: Jan 2012
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Can't get an easier than this
Sent from my iPhone using Tapatalk |
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07-08-2017, 02:32 PM | #607 |
Everything is Awesome!!!!!
Join Date: Jul 2008
Location: The Pitt
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07-08-2017, 02:40 PM | #608 |
Cast Iron Jedi
Join Date: Nov 2004
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07-08-2017, 02:44 PM | #609 |
Baba Ganoush
Join Date: Jan 2012
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07-08-2017, 02:46 PM | #610 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
Nah, eat what you like, dude. Agree 100% on the Thermapen. Burgers: S&P only, sometimes a homemade seasoned salt. Grill over high heat for 2-3 minutes for medium rare-medium. I like a hard sear on burgers. Steak: S&P only, maybe also some granulated garlic. I prefer a compound butter. I often sous vide and finish over high heat for 60-90 seconds. If I'm grilling the entire piece, I usually reverse sear. Brisket: I used to do complex rubs, it since I did a Dalmatian rub a few months ago, don't think I'll go back. Smoked in the PBC for 6-7 hours. Separate point and flat, warp flat and leave in a cooler wrapped in towels. Chop point and back out to the smoker for 1-2 hours. Pork: Usually sous vide, and usually S&P only. But I'm more apt to braise pork in something. |
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07-08-2017, 02:53 PM | #611 | |
MVP
Join Date: Oct 2006
Location: West of the Equator
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07-08-2017, 02:59 PM | #612 |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
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I don't recommend salting hamburgers in advance. It creates some weird texture issues by how it draws moisture. And as you know, there's no amount of heat from a grill that can damage salt; it's virtually indestructible. Other seasonings - sure, mix 'em in (if you insist on making meat loaf patties) but there's no real upshot to mixing in salt, IMO, and some negative repercussions.
So if you're salting your burgers, just sprinkle a little on them right before you grill (kosher or sea salt; iodized is too harsh). |
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07-08-2017, 03:01 PM | #613 | |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
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07-08-2017, 03:01 PM | #614 | |
MVP
Join Date: Oct 2006
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07-08-2017, 03:02 PM | #615 | |
Baba Ganoush
Join Date: Jan 2012
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Quote:
Shits not that serious This cheap ass AcuRite thermometer was only 2 degrees off from the Maverick, I've had it for years. Sent from my iPhone using Tapatalk |
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