Steak Grilling

http://www.foodnavigator.com/Science-Nutrition/Beer-and-red-wine-marinade-may-cut-cancer-risk-from-beef

Taste tests

Ferriera and her co-workers recruited 27 people for a taste panel, and fed them pan-fried steak (control) or red wine- or beer- marinated steaks. The marinade duration was limited to two hours as a longer marinade was reported to produce detrimental effects on odour, colour, and overall quality.

No significant difference was found in the odour, colour, and overall quality of steaks marinated in beer and the control, non-marinated steaks. However, the panellists scored the red wine-marinated beef lower.

http://beerutopia.com/2009/01/14/marinating-steak-in-beer-cuts-cancer-risk/

Interesting study. This is one of many things our Beef Council needs to review IMO. I don't understand why cattle producers aren't demanding more from their Beef Council.

Just put together my Father's Day present, with my sons help, a Traeger wood pellet grill. Will be cooking some Ribeyes tonight. Will be using hickory pellets. Any one else use this type of grill?

I know I'm getting way off base with this thread, but just wanted some of you to see what one of the best Chefs can do with agricultural products.

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Torch said:

Just put together my Father's Day present, with my sons help, a Traeger wood pellet grill. Will be cooking some Ribeyes tonight. Will be using hickory pellets. Any one else use this type of grill?

Click to expand...

I have not used one. please tell us how everything came out. Hickory...my favorite wood.

I learned a new way to cook steak a few months ago, and some people call it pitchfork steaks. Putting them in very hot oil for a minute or so on each side and you can't beat it. Its flat out good.

Has anyone ever tried planking?  I learned about that a few years ago and my family loves it. I think cedar is our favorite,  but hickory is also good. Steak or ribs smoke slowly on a soaked plank of wood over an open fire, so they never make contact with the flame. When it is smoked enough, I like to sear it over the flame to complete the flavor. ....yummy. oh, and Head seasonings is one of my favorite besides garlic salt.

Some of the greatest steaks I have ever cooked I did while camping. I just kept them in a ziploc bag lightly coated with olive oil and a steak seasoning and then pierced them on long roasting skewers and cooked them over an open fire by holding them there in and out of the flame.

Only for a few minutes to sear the outside and leaving them fairly rare.

They were fantastic!

Telos said:

Torch said:

Just put together my Father's Day present, with my sons help, a Traeger wood pellet grill. Will be cooking some Ribeyes tonight. Will be using hickory pellets. Any one else use this type of grill?

Click to expand...

I have not used one. please tell us how everything came out. Hickory...my favorite wood.

Click to expand...

Fantastic! Took about an hour of cooking but man were they good. The cooker is very easy to operate and held the temp very constant. There were no hotspots on the grill which was nice. Very impressed with the grill. Besides it took only about 40 minutes to assemble.

Keep the nasty store stuff off them steaks. Sea salt and fresh cracked pepper, sear them then low grill when pink baist them in butter. Save the worchestersire for the beer.

http://www.youtube.com/watch?v=5uXIPhxL5XA#t=448

wow.  that looks really good.

That looks amazing. Has any layman tried making this?

i may have to try it.

i had chestnuts for the first time this year.

Ramsey really knows how to make a Wellington. Would not change any of his procedures. The trick is to keep the filet cold before finishing it off in the oven. Most people ruin this dish because they over cook the meat. Also, make sure the pastry dough is not too thick which helps it brown faster and therefore comes out of the oven sooner.

Ramsey did his homework on cooking a perfect steak. He's obnoxious but this video is spot-on using this method.

Exclusive for Tesco: Gordon Ramsay on how to cook the perfect steak.