Text 5169, 44 rader
Skriven 2008-04-08 22:47:44 av DAVE SACERDOTE (1:123/140)
Ärende: First grilled steaks of the season
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It was sunny and mild today - a perfect day to fire up the charcoal 
grill. I picked up two 18-ounce porterhouse steaks on the way home 
and we enjoyed perfectly-cooked charbroiled beef for supper.

These are my suggestions for a perfect grilled steak:

    * Start with well-marbled steaks from the loin, short loin, or 
      rib section of the beefer. They should be at least an inch 
      thick, though 1½ to 2 inches is even better - that will be an 
      18- to 24-ounce steak
    * Use a kettle grill, iron hibachi, or other "deep" grill design 
      that allows a thick bed of very hot embers to quickly sear 
      the meat while the interior temperature of the cut rises. 
      Remember that searing the meat doesn't "seal in the juices" 
      but instead forms a caramelized crust that is loaded with 
      flavor. That's the real reason for searing.
    * Use real hardwood charcoal, not briquettes. It doesn't 
      matter whether the charcoal you are using is old scrapwood 
      (pallets, oak flooring scraps, etc.) or sawn aged wood. What 
      does matter is that briquettes contain a lot of garbage in 
      them, including chemicals to help them burn slowly and evenly. 
      Natural hardwood charcoal burns hotter and cleaner and 
      meats cooked over it taste better.
    * Don't use petroleum lighter fluid! Light your charcoal in 
      a charcoal chimney using paper, fatwood, or a commercial 
      lighter cube which won't impart off odors or flavors to the food.
    * Use a clean grilling surface. Scrub the gridiron to remove old
      grease and bits of carbonated foods, but don't work too hard 
      to try and get a perfectly chromed surface. A little bit of 
      seasoning to the grill will help keep foods from sticking 
      just like it does in a cast-iron pan.
    * Let the gridiron heat up a few minutes before putting on 
      the steak. Remember that part about "searing!"

http://davescupboard.blogspot.com/2008/04/first-grilled-steaks-of-season.html

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http://davescupboard.blogspot.com/ - Dave's Cupboard - Food and 
Restaurant Reviews; If I post it here in NCE, you'll find it 
blogged with photos at Dave's Cupboard.

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(The extra shelf in Dave's Cupboard.
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)