Any BBQ'ing tips?
 

Im BBQ'ing Ribeye Steaks for me and my girl tonight and was wondering if you had any BBQ'ing tips. I'm basically a beginner and want any advice you can give.

-cheers

Beginner eh? You can't go wrong! Always remember that... No matter what happens you can't go wrong..

Now.. Do you want a true BBQ (dripping with BBQ sauce) or are you just cooking it on the grill with no sauce?

he said
so i'm going to assume he means grilling. (he better mean grilling! ribeyes would be weird with bbq sauce.) hard to screw up a ribeye - plenty of fat to keep things juicy.


btw, since you're in SD, phil's is the place to check out for real bbq. :)

You never know.. People like BBQ sauce with their ribeyes hahaha!

I was gonna stay away from bbq sauce since these damn steaks cost $28. It's better be good without it:) I LOVE PHIL'S BBQ!!!!

Damn... $28 for both? Those better be some big steaks haha! The fat on will keep them nice and juicy.. My only tip for non-sauce BBQing is to keep and eye on them.. Haha! I only BBQ with sauce and I have a ton of tricks for that haha

Gear the grill ripping hot, sear both sides 2-3 minutes a side for med rare (maybe more if there really thick).

I like them simple with just salt and pepper, but occasionally I'll hit them with my tri-tip rub.

1 part salt
1 part dried thyme
1 part dried rosemary
1 part onion powder
1 part garlic powder
1 part white pepper
1 part black pepper.

Rub the steaks and let them sit in the fridge for 30 minutes or longer.

You can't be serious?!?!?!


1st thing you need to know, BBQ is a way of cooking like baking. BBQ is not a dish. Just cause you add BBQ Sauce to something doesn't make it BBQ. Unless your marinating, then slow cooking with low heat you are grilling.

I don't know to many people that GRILL steaks and add any other sauce than steak sauce..... Marinate it with a good rub/wine/beer. Grill, and serve. Pretty simple.....

Just in case you still dont understand courtesy of Wikipedia:

Barbecue or barbeque (common spelling variant)[1] (with abbreviations BBQ & Bar-B-Q; Barbie, used chiefly in the United Kingdom and Australia; Braai used in South Africa) is a method and apparatus for cooking meat, poultry and occasionally fish with the heat and hot smoke of a fire, smoking wood, or hot coals of charcoal.

As far as setups:
Charcoal > Gas

Cooking with hardwoods is my personal favorite - I usually keep some pecan, mesquite hickory or oak around to use as a fuel source when I'm really serious about what I'm cooking - but when just grilling for an hour or so, I use lump charcoal for the primary fuel, and add a small log of some hardwood for flavor.

Pick a book or two - any of Steven Raichlen's Grilling books, or Weber's Way to Grill are really comprehensive on techniques, recipes and possibilities.

Every one of us that take the grill seriously probably have 2-3 different dry rub recipies, a couple of sauce recipes and more different techniques that can be fathomed. And we all will probably not agree on everything. It's ok as long as it tastes good.

Oh - and don't forget to try your hand at a Bacon Explosion!!!!
Bacon Explosion: The BBQ Sausage Recipe of all Recipes - BBQ Addicts - BBQ Blog
http://www.bbqaddicts.com/blog/images/bacon-12.jpg

HOLY CRAP!!!!! That looks soooo good....how long would it take to burn those calories?!?

So everything went pretty good. thanks for all the advice. I did the old dry rub method and I must say it was very tasty. I only flipped it twice so that kept all the juice in it. seriously this thing was dripping.. I think I went a lil heavy on the seasoning but other than that it was delicious. needless to say I finished everything and my girl could only eat a 3'rd of it....

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That is quite funny really, someone in San Diego takes a photo of his dinner so I can see it in NZ.

Looks great, wish I was there.

What are you having tomorrow night? and can I expect a photo?

"Masterchef International" starts right here, right now.

next time remove the steaks from the fridge and let them sit about an hour to warm up to room temp before cooking, (if you use charcoal) only put charcoal on one half of the grill, and leave one side free, incase of a flame up (which it looks like you had) so you can move the steaks away from the flames and if that dark spot is not a burn spot then use salt and pepper only, that is all I use (you said you went heavy on the seasoning). Let it sit for 5-10 minutes after you get done grilling it to let the juices flow. But it looks good these are just tips for next time. Chaorcoal is a different animal than gas, took me a while to get it right.

Great advice. I did all the above except the seasoning part LOL. Sounds like you know what you are doing.

They wouldnt call it BBQ Sauce for nothing. I "Grill" my Steaks With BBQ sauce and without. it was a simple question wether he was going to use BBQ sauce or Not. Im not the master of no Sauce.. I consider myself a master with sauce/Rub's. So if he wasnt going to use a sauce i wasnt going to give much advice because I dont know how to do it any other way. ALSO, I "grill" at every Party/Get together that ive ever been too. And every time the favorite Part is the Steaks with BBQ Sauce.

>>>NOTICE<<<
Guys, agree to disagree & move on. Knock off the petty arguments & comments. Take it to PM or don't post at all.

Smoore. If you and your girl are ever in the Bay Area, feel free to stop by for some BBQ Anytime! haha!

Looks good!
The advice on the Charcoal Flame up is great. Took along time to master charcoal and its sneaky ways! I cook with charcoal and Gas.. Charcoal>Gas. Although some people say gas is better but to each his own.

Honestly I have only been grilling on charcoal for about 1 year so I am still wet behind the ears. I have a neighbor who works at a BBQ restaurant, and he gives me little tips and advice. I still screw stuff up all the time. I buy like beef tips or basically the scraps and practice with those. The only thing that sucks is charcoal, you can use just regular wood for practice, but it takes time and work to keep the heat constant. Of course "lump charcoal" is the best, but if I am just grilling pork chops or wings or even some steaks I use regular "processed" charcoal. You can even make your own hardwoods(like hickory/mesquite) by just taking regular wood and soaking it in different liquids. You can google tips also, I have found some good stuff there also.

I always enjoyed Hank Hill having to defend propane vs charcoal. ;-)

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just put together a barrel smoker from 55 Gal Oil Drum .. a month back

Been using various kinds of wood charcoal ...... let me tell ya it's out of this world
Nothing quite like a slow smoked 12 hour point brisket , chop the point up for
nice blackened ends and a nice robust bark on the flap ..........I'm hooked :D

Dayum if I ain't gittin' hungry typing this

Can you ship some of that??? :icon_beerchug:

I wish regener8ed hadn't mentioned Phil's a few posts back!

HAHA One of the things i want to get is a smoker... My Uncle has one and it makes a big difference!

I don't have the patience to cook in a smoker. I smell the food and just want to eat it!!!

Y'd have all the patience in the world if ya ever got to taste some of the
real deal man :)

Gas Grilled, Charcoal Grilled & Slow Smoked are worlds apart

Light Duty , Medium Duty & Heavy Duty best way I'd quantify it from a taste
perspective !

I have had.. (I am not even going to say it) food from a smoker, and it was delicious; I just cannot bring myself to wait. I am impatient, obviously, but one day I will grow up and enjoy the company of a smoker.