Grilling Tips


Webbo

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Here in the UK we are on lock-down for at least another 3 weeks and the weather forecast is great. No leaving the house so I have ordered one of those Weber gas fired BBQ;s. I'm a pretty useless cook so I'm looking for a few simple tips & recipes. I figured with plenty of Yanks and Aussies on the forum this must be your specialist subject. "Fire" away please...

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Tri tip, all day long. 

https://houseofnasheats.com/grilled-santa-maria-tri-tip/

I use a dry rub of cumin, rosemary, mustard, onion powder, and garlic salt liberally applied for 24 hours before hand. Smoke this hot over post oak. I would advise against hickory or mesquite and would point toward Apple or cherry if oak is unavailable. I take some of the rub and mix it with a cheap vermouth for a mop sauce I apply every 5 to 8 minutes and flip the cuts of meat. Smoke over coals directly, monitor for flare-up, and cook to a temp of 135 for rare, 140 to 145 for medium rare or medium. Let rest for 5 minutes under foil, and slice against the grain. Goes awesome with chimmichurri with a splash or horseradish mixed in. Grill some buttered ciabatta to accompany and you will not be disappointed.

20200314_185849.thumb.jpg.c8e51e0b1daade8eebb4af042f0adff0.jpg

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I saw "Weber" and was going to steer you to some lump charcoal, the stuff made purely with wood. I use that stuff all the time in my old Weber kettle grill. But then I backed up and saw you've got a gas grill. Still, I'd say the best general tip to add great flavor is to get some wood to generate smoke, with a smoker box or some other way.

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I use a weber kettle with charcoal, but what I do could be applied to gas as well. I pretty much use semi-indirect / reverse sear for most things I cook these days. I have the coals on one side (about a third) of the grill, and none on the rest. So for example, I cook a lot of chicken breast. Prep is a simple overnight marinade of a little salt, pepper, low sodium soy sauce - more to help keep the chicken from drying out than anything else. Get the coals hot, put chicken on cooler side, thick end toward the coals, "full" side up, put on the lid and leave for at least fifteen minutes. After fifteen or twenty minutes, flip them over, putting them directly over the coals - about five minutes or so. Flip and back to the cool side for a bit until they reach about 160' F.  I do this for boneless or on the bone.

Steak depends on the thickness. A fairly thin steak goes direct for a relatively short time - three minutes or so, then flip and another three. If I get something nice and thick, I'll use the indirect / reverse sear as above. Veg - direct. Fish, as above. Keep the grate clean, keep it oiled.

Everything tastes better on the grill.

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