What kind of rub do you like on your meat?

[Stonecold54]

this is what i do and it might sound gross but it is not. I cook stuff on my foreman grill and then I don't clean off the left over black stuff, then next time I cook I just use a bit of salt and pepper and then the old charred stuff cooks into the new meat and I swear it tastes like it is right off a real grill.

[hitmansb]

I like to dry-rub 10-12 oz. filets with a blend of garlic powder, finely ground black pepper, and cayenne pepper. I let them sit in the fridge for about 2 hours before grilling, then another hour on the counter to bring them up to near room temp. I grill using 3 flips, til' they are a perfectly seared on the outside but rare on the inside work of art....

Can you tell I'm passionate about grilling steak?

[blm]

Originally posted by hitmansb
Can you tell I'm passionate about grilling steak?

Yes grasshopper...eventually you will be a master and only flip once. Then you will have mastered the art of grilling steak. ;)

[hitmansb]

Grill marks, blm...grill marks

[Gongshow]

:eek:

[blm]

Originally posted by hitmansb
Grill marks, blm...grill marks

Steak should only be flipped one time! You will get the grills marks on each side if you have the flame right. :D

[MuGGsy]

vaseline

[blm]

Originally posted by John ROAR
vaseline

I prefer Wet Platinum :D

[MuGGsy]

:rofl: :rofl: :rofl:

[hitmansb]

Originally posted by blm
Steak should only be flipped one time! You will get the grills marks on each side if you have the flame right. :D

I like the traditonal diamond pattern grill marks....thus the need for each side of the meat to touch the grill twice.

[blm]

:D ...Ok I have to go grill a steak now. I can't take it any longer, it is all I can think about now.

[kwik20r]

Mrs. P, I didn't go through the whole thread so I can't say if someone else might have suggested it, but if you want a quick shelf generic, try hooking your red meat (burgers too!) up with Montreal Steak seasoning... quick, easy, tastes hella good. Something else good on steaks... take some dijon mustard, a few tablespoons, some roast garlic (do it yourself in the oven for mebbe 20 min) thats been minced, half a stick of butter, some salt, pepper, and a dash of worchestershire sauce, mix it all up and nuke it til the butter is melted... whisk it around, lathe the steak with it thouroughly, (or drop the steak in the container you mixed the marinade in and rub it around) then refrigerate it for at least a few hours (I do it overnight). Might sound a lil' wierd but it's damn good ;)

[hitmansb]

I don't like Montreal steak spice blend because I don't believe in adding a lot of salt to meat. If you're trying to dress up a cheap cut, fine...but if you're grilling a prime cut, salt just overpowers the natural flavors of the meat.

[kwik20r]

To each their own

[Shibby]

For steaks I like to marinate them overnight, then take some Kosher Salt(kinda like mini salt rocks) garlic powder and pepper, sprinkle it over the steak right as it's put on the grill. For chicken I marinate them over night in Italian dressing and some white wine, then grill them. They always stay moist and tender.