BBQ, Help

[Krauter]

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.

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.

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?

What I will do is place them in the center with the lid off first for about two minutes per side.

So cook them on high with lid off until they're seared? Will this stop the juice from rising to the top and coagulating?

Take a plate outside and cut into the steak that you will eat.

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?

In any case, the most important part is that the hot part of your grill is hot, and I mean really hot.

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

[Takeda Shingen]

Originally Posted by Krauter

So cook them on high with lid off until they're seared? Will this stop the juice from rising to the top and coagulating?

There will always be some blood rising to the top, but with the heat high enough, you can get that really nice sear before too much of the juice is gone. It is also worth noting that thick cuts will always grill better than thin ones, and it is hard to find the thick cuts this time of year.

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?

That's why you pick the one you want for your self and cut it, not your guest's. If you like your's medium rare, and your guest likes medium, you can see how pink your's is and have a pretty good idea of what the inside of your guest's looks like.

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

Therein lies your problem. You are a using propane grill, which is fine, but your's doesn't sound like a very good one. This is probably compounded by the fact that you are grilling in the winter, and the surrounding air temperature is not helping your grill's lack of 'punch', if you will. It is forcing you to keep the meat on longer (30 minutes is way too long) which is drying out your meat.

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

I don't have much experience grilling with gas, but I'd say that you probably don't want to play around with it.

[Krauter]

Aah ok, thanks a lot.

My steak that I had tonight is about an inch thick, maybe a little thinner. Is this thick for a steak?

Yes I understood what you meant But I just meant I like a good presentation on my own meals also

I really thought that was what the problem was. Besides the point that its freaking cold out, the BBQ isnt some huge monster that can grill 10 steaks at once, its only 1ft x 1.5~2ft with not very much heat coming out of it either haha. But thank you for the help.

As for the liquified propane thats leaking, I think I'm just going to dispose of it (at a store or..)

Cheers

Krauter

[Takeda Shingen]

An inch thick is a pretty good thickness for grilling, and is probably the best you'll find in January.

[Krauter]

Excellent Thanks a lot Takeda

[tater]

I season the meat before I cook it, not after. In fact, well before I cook it. I take it out, and salt it, then let it come to room temp before I cook it 9or whatever it gets to in an hour out of the fridge).

I used to grill, but now I virtually never do. I cook steaks on my cast iron pan on my 22k BTU burner, hot, then if thick I put the pan into the over to finish them.

For really thick, "who's your daddy" steaks (2+ inches) I might use longer cooking, low heat (same cast iron).

It's all about the golden brown sear.

BTW, until you get the feel for your grill (or pan), I'd suggest a digital probe thermometer. Set it to ~116 for rare (the steak will "coast" another ~5° after cooking while resting). Dunno what the medium temp is... 130 (so set temp 5° below that).

ALWAYS rest meat after cooking. Always. 5 minutes minimum. If you cut a steak and "juice" pours out, it's not rested. Rested steaks look like "fake" pictures, they are gorgeous red (unless ruined by overcooking to more than medium ).

[breadcatcher101]

Here in the southeastern US we call what you are referring to as a "BBQ" a grill.

BBQ is a well-known food you sometimes cook on your grill.

Funny how the same words mean something different depending on where you are.

As to our grill, I don't use charcoal but short sections of wood from either pecan or hickory as we have those here in abundance in the woods, saves lots of money you can spend on meat instead.