This is the first of the planned weekly food discussion threads. There is a general topic to get conversation going, but don't be afraid to veer from the topic if there's something food-related you want to talk about.

Thread will go green and hit the front page at approximately 5pm Eastern, and will be open to comments through Saturday.

Maple Syrup
Mustard
Rosemary

/for chicken

I hate using meat thermometers and I don't want to cut into steaks to see how done they are. What is that technique where you can tell doneness by simply pressing into the steak? Does it really work?

Shouldn't we have started this at the beginning of summer?

One of the easiest marinades I use for grilling chicken is pretty simple: lemon juice, soy sauce, fresh garlic, and crushed red pepper. I don't have exact measurements, but I'd say it's about 1 cup lemon juice, 1/4-1/2 cup soy sauce, 1 tbsp chopped or crushed garlic and 1 tsp crushed red pepper to be about right. The color of the liquid should be roughly tea-colored.
 
Really easy and delicious.

Lucky LaRue: Shouldn't we have started this at the beginning of summer?

I don't know about you, but I grill year round. Actually, I grill more during football season than during the summer.

I don't grill, but while we're on the subject of marinades -

I'm thinking of frying up bacon that's been marinated in teriyaki sauce.

Good idea?

A really awesome/simple marinade for chicken:

1 cup hoisin sauce
1 cup soy sauce
1 tablespoon of Sirachca
1 tablespoon of white rice vinegar

Helpful hint: don't marinade fish for more than 30 minutes.

themeaningoflifeisnot: I hate using meat thermometers and I don't want to cut into steaks to see how done they are. What is that technique where you can tell doneness by simply pressing into the steak? Does it really work?

First, make a relaxed fist. The web of your hand between the thumb and forefinger on top feels like rare meat. If you slightly clench your fist, that same v-section of your hand is now medium. Clench your fist tightly, and the area will now feel like well done - hard, and in my opinion, inedible.

A quick and easy one I like is to diamond cut a London broil and marinate it in olive oil with garlic and ground pepper to taste. Add a teaspoon of lemon juice. Marinate in a bag for a couple hours, then grill.

OK, so here's a serious question: I'm in possession of a small brisket (good meat, grass fed). I'd love to smoke it, but I don't want to buy or build a smoker. Do those cast iron smoker boxes work and how would I use it on my gas grill?

Sapper_Topo: themeaningoflifeisnot: I hate using meat thermometers and I don't want to cut into steaks to see how done they are. What is that technique where you can tell doneness by simply pressing into the steak? Does it really work?

First, make a relaxed fist. The web of your hand between the thumb and forefinger on top feels like rare meat. If you slightly clench your fist, that same v-section of your hand is now medium. Clench your fist tightly, and the area will now feel like well done - hard, and in my opinion, inedible.

Neat! I'll give this a try. Thanks.

themeaningoflifeisnot: Lucky LaRue: Shouldn't we have started this at the beginning of summer?

I don't know about you, but I grill year round. Actually, I grill more during football season than during the summer.

Fine.

The best (and easiest) BBQ comes out of one of these: Link. If you are doing it with fire, you are missing out on great food.

And Appalachian Mountain Wilted Lettuce Dressing (Link) is teh awesome for marinating chicken.

themeaningoflifeisnot: I hate using meat thermometers and I don't want to cut into steaks to see how done they are. What is that technique where you can tell doneness by simply pressing into the steak? Does it really work?

It absolutely works, but it's the kind of thing that you can really only learn from experience.

It's no fine science, but a trick I've seen is to touch your the tip of your thumb to the tip of your pointer finger, like making an 'OK' sign, and poke at the soft fleshy spot where your thumb meets your hand, that's the texture of rare meat. Touch your thumb to your middle finger, that's medium rare. Touch your thumb to your ring finger, that's medium. Thumb to pinky, that's well-done.

Regardless of the marinade, you can't have a grilled steak without A-1.

I'm glad you guys actually got this started.

/still should have started with a taco thread......

Marinade for steak? I tried this and now Im hooked. I tell you I was skeptical at first but man I will never go back.

Link

RexTalionis: I don't grill, but while we're on the subject of marinades -

I'm thinking of frying up bacon that's been marinated in teriyaki sauce.

Good idea?

Just like. Bottled teriyaki sauce, throw some bacon in it, marinate for a bit, fire it up?

'Cause that sounds amazing

rappy: RexTalionis: I don't grill, but while we're on the subject of marinades -

I'm thinking of frying up bacon that's been marinated in teriyaki sauce.

Good idea?

Just like. Bottled teriyaki sauce, throw some bacon in it, marinate for a bit, fire it up?

'Cause that sounds amazing

Yeah, that's the plan.

What about butt rubs? Can we post our favorite butt rubs, too?

Southern Succor Rub
1/4 cup ground black pepper
1/4 cup paprika
1/4 cup Turbinado sugar
2 Tablespoons table salt
2 teaspoons dry mustard
1 teaspoon cayenne pepper

/ What did you think I was talking about, perverts?

A good steak has no business being marinated or put on a grill.

Salt liberally, cook three minutes per side in a glowing hot cast iron skillet, finish it in the oven to medium rare with butter and MAYBE a whole sprig of rosemary.

*runs away*

PolloDiablo: themeaningoflifeisnot: I hate using meat thermometers and I don't want to cut into steaks to see how done they are. What is that technique where you can tell doneness by simply pressing into the steak? Does it really work?

It absolutely works, but it's the kind of thing that you can really only learn from experience.

It's no fine science, but a trick I've seen is to touch your the tip of your thumb to the tip of your pointer finger, like making an 'OK' sign, and poke at the soft fleshy spot where your thumb meets your hand, that's the texture of rare meat. Touch your thumb to your middle finger, that's medium rare. Touch your thumb to your ring finger, that's medium. Thumb to pinky, that's well-done.

Thanks. Maybe it's my hands, but I can only really tell the difference between my index finger and my pinky.

Lucky LaRue: Shouldn't we have started this at the beginning of summer?

I'll grill outside in the dead of an upper midwestern winter. 3 feet of snow. I don't give a fark. If I can keep it lit, we farking grill.

PolloDiablo: A good steak has no business being marinated or put on a grill.

Salt liberally, cook three minutes per side in a glowing hot cast iron skillet, finish it in the oven to medium rare with butter and MAYBE a whole sprig of rosemary.

*runs away*

Sounds good, but you forgot the A1.

Angry Drunk Bureaucrat: Helpful hint: don't marinade fish for more than 30 minutes.

Good point. Fish are tricky I find. It keeps cooking a bit after getting off the grill. But I generally only eat salmon or trout. The littles won't eat it so I rub their turkey dogs with an olive/canola oil blend to distribute the low heat better.

RexTalionis: I'm thinking of frying up bacon that's been marinated in teriyaki sauce.

Good idea?

That's going to be salty as hell. How about painting it with some Asian chili sauce instead?

I was talking about this with a friend yesterday. My ex used to grill a lot, and I'd always make stuff in the kitchen to go with whatever we were eating. If I'd go near the grill, he'd freak out like if I touched anything it would mess it all up. Sometimes I would watch and think, you know, this doesn't look very difficult. And lately I've considered buying a small grill for my apartment.

So, honest question, is it really that difficult to grill?

Sapper_Topo: Marinade for steak? I tried this and now Im hooked. I tell you I was skeptical at first but man I will never go back.

Link

I've taken to this as well and have been happy.

PolloDiablo: A good steak has no business being marinated or put on a grill.

Salt liberally, cook three minutes per side in a glowing hot cast iron skillet, finish it in the oven to medium rare with butter and MAYBE a whole sprig of rosemary.

*runs away*

Ayup. Have 2 ribeyes I am doing tonight like this.

The English Major: Regardless of the marinade, you can't have a grilled steak without A-1.

You so trolly!

CatherineM: I was talking about this with a friend yesterday. My ex used to grill a lot, and I'd always make stuff in the kitchen to go with whatever we were eating. If I'd go near the grill, he'd freak out like if I touched anything it would mess it all up. Sometimes I would watch and think, you know, this doesn't look very difficult. And lately I've considered buying a small grill for my apartment.

So, honest question, is it really that difficult to grill?

Not at all. And it's fun.

PolloDiablo: A good steak has no business being marinated or put on a grill.

Salt liberally, cook three minutes per side in a glowing hot cast iron skillet, finish it in the oven to medium rare with butter and MAYBE a whole sprig of rosemary.

*runs away*

I do cheap, fatty cuts in a skillet, and then make brown bread with the drippings. Yummm.

CatherineM: I was talking about this with a friend yesterday. My ex used to grill a lot, and I'd always make stuff in the kitchen to go with whatever we were eating. If I'd go near the grill, he'd freak out like if I touched anything it would mess it all up. Sometimes I would watch and think, you know, this doesn't look very difficult. And lately I've considered buying a small grill for my apartment.

So, honest question, is it really that difficult to grill?

No, it isn't. Wifey doesn't want to bother, but then we don't have a grill or a place to put one, so she's happy with the cast iron option. I miss grilling, but c'est la vie. My mother still grills a fair bit, even though she's only cooking for 1 now.

CatherineM: I was talking about this with a friend yesterday. My ex used to grill a lot, and I'd always make stuff in the kitchen to go with whatever we were eating. If I'd go near the grill, he'd freak out like if I touched anything it would mess it all up. Sometimes I would watch and think, you know, this doesn't look very difficult. And lately I've considered buying a small grill for my apartment.

So, honest question, is it really that difficult to grill?

No, but I think it was more of a "don't try to horn in on my project" thing in your case. I'm incredibly territorial when I cook.

DGS: Sapper_Topo: Marinade for steak? I tried this and now Im hooked. I tell you I was skeptical at first but man I will never go back.

Link

I've taken to this as well and have been happy.

Im going to give it a shot on Lamb chops too. I was absolutely amazed with the flavor.

This is boring because it's bottled..

Link


But holy shiat , is that stuff amazing

Grill marinade request for doing a leg of lamb, though.

It's something I'd like to get my hands on and surprise wifey and her family when visiting them soon (and they have a new, large grill they said I can use whenever I want after doing steaks once for Em).

DGS: You so trolly!

Nope. I always use it.

The best marinade my grandpa would use had beer, Worcestershire sauce, garlic, cayenne pepper, and crushed peppercorns.

So yay for this, thanks to everybody who helped put this together, didnt know it was actually happening already. Ill probably be a pretty frequent contributor. Im very knowledgeable about most things food and cooking related, not much experience in the biz, but currently in my third semester of culinary school. And no class thursday afternoons, so feel free to ask me any questions.

As far as grilling, i like to keep it simple, but for a few pounds of chicken breasts or even drumsticks or something, cant go wrong with a can of OJ concentrate, a bottle of soy sauce, a head of garlic, ginger and black pepper.

I dont wanna derail this into a BBQ thread, so i wont post my sauce recipe this time, but i usually get yelled at for it anyway... KC/Memphis style. :-/


themeaningoflifeisnot: I hate using meat thermometers and I don't want to cut into steaks to see how done they are. What is that technique where you can tell doneness by simply pressing into the steak? Does it really work?

Yes, yes it does, we were taught it in culinary school. For steaks at least, (and depending on thickness...) as a reference...

Touch the tip of your thumb to the tip of your index finger. Feel the fleshy part of your palm at the base of your thumb, thats rare.

Tip of thumb to middle finger, same spot, thats medium rare. This is generally what you want to shoot for.

Tip of the thumb to ring finger, medium to medium well; and tip of the thumb to pinky, well done (why!).

"Meat" thermometers generally suck though and are usually huge, get a small instant read thermometer, theyre usually pretty fast and wont leave huge gaping holes in your meat.


themeaningoflifeisnot: I don't know about you, but I grill year round. Actually, I grill more during football season than during the summer.

This. Ive dug out the webber from a snowbank on occasion.


RexTalionis: I don't grill, but while we're on the subject of marinades -

I'm thinking of frying up bacon that's been marinated in teriyaki sauce.

Good idea?

That sounds salty and messy. Id probably bake it, but i generally prefer to do that anyway.

Try candied bacon sometime, line a sheet pan with parchment, lay out strips of thick cut bacon, sprinkle with brown sugar and gently pat it down. Bake @ 400 for ~15 min, flip, sprinkle on some more sugar and bake another ~10-15 min until the bacon is crispy and has a nice shiny sugar coat. I use it for cookies pretty often. Let it cool, chop it and then use it in place of the optional cup of nuts in the toll house chocolate chip cookie recipe. The sugar doesnt dissolve in the fat too much, so you can separate it out and not waste all the tasty bacon grease.

/wtb [≈bacon≈] tag

seumasokelly: Maple Syrup
Mustard
Rosemary

/for chicken

That's very simple and sounds fantastic.

Sapper_Topo: DGS: Sapper_Topo: Marinade for steak? I tried this and now Im hooked. I tell you I was skeptical at first but man I will never go back.

Link

I've taken to this as well and have been happy.

Im going to give it a shot on Lamb chops too. I was absolutely amazed with the flavor.

I haven't yet tried it but want to see how well it'll work with round steak.

What is the good marinade for wild game particularly the venison, rabbit, squirrel, nutria, and elk? Grill ideas for any or all of these?

/is serious

The English Major: DGS: You so trolly!

Nope. I always use it.

The best marinade my grandpa would use had beer, Worcestershire sauce, garlic, cayenne pepper, and crushed peppercorns.

Sounds good. I just can't bring myself to use A-1 unless the steak is otherwise tasteless (or, worse, ruined and I am that hungry).

Angry Drunk Bureaucrat: OK, so here's a serious question: I'm in possession of a small brisket (good meat, grass fed). I'd love to smoke it, but I don't want to buy or build a smoker. Do those cast iron smoker boxes work and how would I use it on my gas grill?

Soak your wood chips in water for a good hour or so beforehand so they smoke instead of burn, get the grill good and hot to get em going, then bring the heat down to low (airflow control if charcoal, turn the knob on gas) with the lid closed to keep that smoke in, and cook. Probably have to refill the chips a few times depending on how much smoke flavor you want.

I've got a nice smoker and even I just take the cheater technique sometimes (though I wouldn't with a brisket, I mean that's why I bought a smoker lol), but if it is a SMALL brisket you can get by fine

for pork chops:

3 tbsp's lime juice (preferably fresh)
3 tbsp's soy sauce
3 tbsp's vegetable oil
several sprigs of fresh thyme (a teaspoon and a half of dry of you don't have fresh..but there is a distinct difference!)

marinate for at least 30 minutes - I prefer a day. Grill or broil, with sliced lemon on each chop.

mmmmmmmmmmmmmmmm

(I also like serving it with these southern rosemary buiscuits and honey butter. mmmmmmmmmmmmmmmm)
mmmmmmmmmmmmm