Weber Grill Review Homedepot.com

[Mike_Rupp]

There is definitely a debate as to which method is best. I just pulled out a cookbook from Thomas Keller called Ad Hoc at Home. Being one of the most respected chefs in the US, I'll take his word for it.

His method is to allow the steak to come to room temperature for 30 minutes or so, then season with salt and pepper, and then grill. He also advises to allow the steak to rest.

In my experience, allowing the steak to rest is much more important than deciding whether or not to season before or after cooking / searing. There is nothing worse than destroying a perfectly good piece of meat by cutting into it too soon and all of the juices run out leaving you with a dry steak.

Also, I can't understand how anyone can eat a steak without salt. It is completely unfathomable to me. Some salt is necessary. Normally, I use very little salt when cooking. A steak is the one food I really enjoy having a bit more salt than normal.

But obviously people's tastes are different and in the end it really doesn't matter except to the person eating it. Bri could be perfectly happy eating a lean steak with a Pinot and I would turn my nose up at it. I'm sure that based on his tastes, my fatty, seasoned ribeye and Cabernet would taste odd to him.

 

[DiscoS2]

Porterhouse steak, 1.25"-1.5" thick, salt and black pepper, grilled HOT and fast about 5-6 minutes total, wait 5 minutes before cutting, near-char outside and rare in the center, deeeeelish. I use my special Grohmann knife to enhance the enjoyment of such a steak.

 

[kennith]

Negatory.

Salt brings water to the surface of the steak. Drying out the center and helping you steam the steak instead of sear it. This is especially true if you do not grill at about 450+ degrees.

That is patently and absolutely one hundred percent incorrect in it's entirety, from one side to the other, and from top to bottom. My statements on this matter are completely unimpeachable.

I am correct, and any statement to the contrary cannot intelligently be used as a point of debate. Cook how you want, it's your food, but that doesn't change the fact that I am right.

A thin spray of oil and a generous sprinkling of salt is to be applied before searing during the countering period.

The searing should be accomplished on a cast iron or copper cooking surface, preferably flat (unless deliberately grilling for darkly browned grate patterns), at a very high level of heat. Only one turn should be used to achieve a perfect medium to medium rare inside the browned ring. Times will vary with the cut of meat.

Resting must occur after cooking, and should be done on a grate or similar support that lies above a drip tray, in the airspace under a tinfoil or similar elevated dome.

Seasoning should never be required after cooking if the steak is to be consumed without sauce. Seasoning occurs before cooking, not after.

Your negatory was indeed bigger than my wrong, though. I just started using those buttons.

Cheers,

Kennith

 

[group captain mandrake]

Brian, if you really don't like salt, fine, nevermind. But kosher salt, is a fantastic seasoning. I don't season my steak until just before I put it on the grill. And I don't have a problem with dry steaks. I think if someone seasoned a steak with iodized Morton table salt then let it set for a while, they may have a problem with the salt drawing out moisture.

Mike, I had an 8oz. fillet tonight with a cabernet and I paid more attention than I usually do. I really thought about it as the meal progressed, and I enjoyed the pairing of the beef & wine even more than usual.
Now excuse me while I have a few Mint Milanos.

 

[group captain mandrake]

Man, these Mint Milanos are good.

Seasoning should never be required after cooking if the steak is to be consumed without sauce. Seasoning occurs before cooking, not after.

I coud not agree more.

 

[kennith]

Brian, if you really don't like salt, fine, nevermind. But kosher salt, is a fantastic seasoning. I don't season my steak until just before I put it on the grill. And I don't have a problem with dry steaks. I think if someone seasoned a steak with iodized Morton table salt then let it set for a while, they may have a problem with the salt drawing out moisture.

Mike, I had an 8oz. fillet tonight with a cabernet and I paid more attention than I usually do. I really thought about it as the meal progressed, and I enjoyed the pairing of the beef & wine even more than usual.
Now excuse me while I have a few Mint Milanos.

It should definitely be kosher salt. It has long been used for this process, because of it's largely flat, rather than cubic structure. Indeed, that was kind of the point of the salt. It was used as part of meat koshering processes for the same reasons we use it in searing and other cooking practices.

Cheers,

Kennith

 

[kennith]

Seasoning should never be required after cooking if the steak is to be consumed without sauce. Seasoning occurs before cooking, not after. Cate Blanchett is hot.

I coud not agree more.

Now you can.:rofl:

Cheers,

Kennith

 

[Discoinjapan]

Seasoning should never be required after cooking if the steak is to be consumed without sauce. Seasoning occurs before cooking, not after. Cate Blanchett is hot.



Now you can.:rofl:

Cheers,

Kennith

This has got to be the shortest post ever by Mr. Kennith!!!!!!!!!

 

[Mike_Rupp]

Mike, I had an 8oz. fillet tonight with a cabernet and I paid more attention than I usually do. I really thought about it as the meal progressed, and I enjoyed the pairing of the beef & wine even more than usual.

I'm glad you liked it. A good pairing makes for a great meal.

Now, go out and look for a Washington State Cab. Better yet, find one that is from Red Mountain or Walla Walla (both are AVAs within WA state). As a general rule, WA state Cabs are less oaky than CA Cabs. I used to really like oaky wines, but now when I have a oaky wine, I feel like I just got done licking a barrel.

 

[Jake_ak_cent]

This has got to be the shortest post ever by Mr. Kennith!!!!!!!!!

Almost.....

You thought WRONG.

Cheers,

Kennith

5 words long. I think that one has it.

 

[gmookher]

Own a Q
Sold the Genesis..getting a DCS and a Green Egg...

 

[kennith]

Own a Q
Sold the Genesis..getting a DCS and a Green Egg...

DCS. That's a strange choice, considering all the competition in the mid-range outdoor kitchen market. Not many people would make that move. The heat chamber is somewhat controversial in design, but lends itself well to open grilling, plants, and alternative meats.

Come to think about it, they are well set up for kebabs. Careful now. The trendy Egg might not offset the kebabs with the neighbors. You could find D.H.S. on your deck.

Yeah. I went there. What of it?



Cheers,

Kennith

 

[gmookher]

k,

"dhs has already come checked out my dcs"

how did you know?
I swore i was just grilling plants and smoking some alternative meats but they didnt buy it...

the egg is basically a tandoor, its the wood charcoal part of the outdoor grill setup

the dcs has a infrared searing gizmo, and a rotisserrie, but we will cheat and find my inner hank hill

http://www.amazon.com/DCS-BGB36-BQAR-L-36-Inch-Traditional-Stainless/dp/B0011YJQMC

 

[bri]

Also, I can't understand how anyone can eat a steak without salt. It is completely unfathomable to me. Some salt is necessary. Normally, I use very little salt when cooking. A steak is the one food I really enjoy having a bit more salt than normal.

But obviously people's tastes are different and in the end it really doesn't matter except to the person eating it. Bri could be perfectly happy eating a lean steak with a Pinot and I would turn my nose up at it. I'm sure that based on his tastes, my fatty, seasoned ribeye and Cabernet would taste odd to him.

Don't get me wrong, I love a Ribeye and Cab. I just am quite happy with many pairings. Especially if I am accomodating my wifes palate. Unfortunately for me steak and salt are two things getting gone form my diet.

I never said no salt (I hope). Until you start cooking with notably less salt, your palate will still want salt. When it adjusts, other tastes are easier to distinguish and you do not need as much salt, IMO. Unless you are cooking 100% fresh it is difficult to get to a truely low sodium diet.

Here is an excellent source for Ribeye: http://www.docscows.com. Cattle are raised in Kansas free range happy cows and drove on hoof to CO, where they have one really bad day. This meat blows away all the designer steaks I have recieved as Christmas gifts (IMO), especially the Ribeye.

 

[Ho]

cmon, you gotta have SOME salt.

this isn't a steak, but I like my meat with rock salt.

 

[kennith]

cmon, you gotta have SOME salt.

this isn't a steak, but I like my meat with rock salt.

http://www.expeditionexchange.com/ics3/DSC03189.jpg

:eek2:

That's not an outlandish way to handle something with a lot of mass. Actually crusting a large cut with salt is something that's been done for... Well... It wasn't too long after one of us figured out what salt was for.

I'm not sure I'd go out of my way to hit something like that with direct heat though.

Seriously, Ho. You know you could have done a bit better with that picture.

Cheers,

Kennith

 

[Ho]

Kennith, you never had churrasco?

 

[kennith]

Kennith, you never had churrasco?

There are many ways to end up with something that can be called churrasco. I don't like any of them. :rofl:

Cheers,

Kennith