Hey thanks for the quick replies guys
Just finished my meal for tonight. Here's results and what I did.
Turned propane BBQ on high, for 5 minutes (to get it hot). While waiting, I took the steak (raw) on a cutting board, and put on Montreal steak spice, rubbing it in both sides. Afterwards, I took it outside, turned BBQ down just underneath 'Medium' and put it in the centre. Because the last time I cooked between Medium and High for 4 minutes each side, I decided to turn it down a tad and cook longer. This time was Medium for 10 minutes each side.
What turned out was, when I went outside to turn them, all the juice had risen and kind of coagulated at the top (making the steak a little dry..) After turning it twice, I cut into it and found it was still a little too pink for me so I put it back on (Cut side UP) and let it sit for 5 more minutes. Eating it now, it tastes great, maybe a tad too spicy but its great. It's kind of dry but that's about it.
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Don't salt raw steak meat on the grill but wait to do it on a cooked side otherwise you get that nasty coagulated blood festering to the top.
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So what your saying is I should spice the steaks while they're on the grill already? How does this stop the blood from coagulating on top?
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What I will do is place them in the center with the lid off first for about two minutes per side.
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So cook them on high with lid off until they're seared? Will this stop the juice from rising to the top and coagulating?
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Take a plate outside and cut into the steak that you will eat.
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The only problem with this is that I like the look of presenting a meal (with guests here) where the steaks are whole and not mangled
. Are there any tricks to knowing how long it takes to get rare, medium, well done steaks? Or is it only a matter of knowing your grill and experience?
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In any case, the most important part is that the hot part of your grill is hot, and I mean really hot.
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The only problem with this, is that when I cook, it doesn't look or feel like the grill is getting all that hot.. Maybe because its something like -25~30 or maybe its just me
Also, is liquified propane (obviously all propane is dangerous) dangerous? Does it run the risk of exploding?
The problem is, while barbecuing I had no problems, however, when I took the tank off prior to eating, the tank still had some escaping gas, while attempting to re-attach it to the propane feed, some liquid propane came out and squirted onto my finger (it went numb and was dam cold). After calling my parents, my dad said just to leave it outside. Because of this, I'm afraid the next time I go try to re-attach the tank, the majority of the tank is going to be liquified.
Thanks for the quick replies!
Krauter