lak2525 (lak2525) wrote in ana_debate,
lak2525
lak2525
ana_debate

Charcoal Grill Steaks to Mouth-watering Perfection: How to Charcoal Grill Steaks


Everyone loves a great steak. There's no doubt about that. Am I right so far? Great! Now, let's say that you are having a NASCAR party, or maybe a Texas Hold'em poker game at your house tonight. You are the host, and as the host, you have responsibilities.

You know that you love to entertain. Heck, who doesn't? Knowing that, you want to pull this shin-dig off with class, and apparent ease. You decide to go all out and buy your treasured friends fat, juicy STEAKS.

Problem: You are not the best charcoal grilling chef that the world has ever seen. As a matter of fact, Chef Ramsey would tell you to **** off! Here is your saving solution:

Tips For Charcoal Grilling Steaks to Perfection

1) Heating the grill up properly is where nearly everyone screws this up - right from the start! Do not just haphazardly pour the charcoal into the grill; you need to stack them in a pyramid fashion. Center the pyramid in the grill.

**Do not use too much lighter fluid. As a matter of fact, try using some of the chemical-free wax and sawdust lighter sticks. Lighter fluid is a petroleum-based accelerant. The fumes will soak right into those fat, juicy steaks and RUIN them!**

Light the grill. Wait fifteen minutes. You can watch the flames, but DON'T TOUCH ANYTHING at this point!

After fifteen full minutes have passed, take a set of tongs to the grill. Use them to lift off the grilling rack that is sitting on top of the charcoal pyramid.

Now, use the tongs to reorder the charcoal. That's right. Take the hottest coals from the bottom center of the pyramid and place them on the perimeter. Take the still black coals and move them to the bottom center. Place the ashed-over hot coals in such a fashion as to heat the black coals through.

Now wait fifteen more minutes. Not ten, you impatient steakmaster, fifteen.

When you go back after fifteen minutes, again take your tongs and redistribute the coals. Do this in such a fashion that you achieve a well-rounded distribution. All coals should be burning HOT now; so hot that it will burn the hair off your hand and wrist if you don't keep it moving.

Replace the grilling rack over the evenly distributed coals and again wait for just five minutes this time. This will serve to preheat the grilling rack (that's how you get those cool scorch lines that everyone loves.

2) Good steaks do not need to cook more than four to six minutes on each side, depending on the thickness. Place the steak on the screaming hot grill. Let the flames engulf the steak. That's the sizzle. If the flames get too high, have a spray bottle full of water there and SPARINGLY spray the flames to a manageable level. Flip after about four and a half minutes and repeat the process.

This should produce a delicious, mouth-watering, NASCAR-worthy, chick-impressing hunk of cattle muscle that a king would do flip-flops for! Remove that chunk of bovine and repeat the process with other steaks. Do not overload the grill. Steaks don't have to cook that long so cook multiple steaks in smaller groups. You can also adjust the cooking time for those who like their steaks more or less done. But please DO NOT overcook a delicious steak. It's a CRIME!

3) Now let the steaks sit for at least five solid minutes. They must have time to reabsorb their natural juices. Also, NEVER put a hot steak off the grill onto a cold serving dish. Warm the receiving dish first.

There you go guys. If you follow these guidelines to a tee, you will impress every single person that you ever serve. That is no joke, my friends.




About the Author: Alan Roberts, The Smartdollar, cooks bovine muscle - and just about everything else - better than you. There have been many instances where the lips of those he has served have fallen completely off of the face that they rested upon. Check out his steak-grilling website right now! It is fantastic. It has every single thing that you need to learn to impress chicks with your juicy meats. Here is the URL: .squidoo.com/GrillMaster/. Please visit and let the Smartdollar know how your parties go down!
Charcoal Grill Steaks to Mouth-watering Perfection : How to Charcoal Grill Steaks
Everyone loves a great steak. There's no doubt about that. Am I right so far? Great! Now, let's say that you are having a NASCAR party, or maybe a Texas Hold'em poker game at your house tonight. You are the host, and as the host, you have responsibilities.

You know that you love to entertain. Heck, who doesn't? Knowing that, you want to pull this shin-dig off with class, and apparent ease. You decide to go all out and buy your treasured friends fat, juicy STEAKS.

Problem: You are not the best charcoal grilling chef that the world has ever seen. As a matter of fact, Chef Ramsey would tell you to **** off! Here is your saving solution:

Tips For Charcoal Grilling Steaks to Perfection

1) Heating the grill up properly is where nearly everyone screws this up - right from the start! Do not just haphazardly pour the charcoal into the grill; you need to stack them in a pyramid fashion. Center the pyramid in the grill.

**Do not use too much lighter fluid. As a matter of fact, try using some of the chemical-free wax and sawdust lighter sticks. Lighter fluid is a petroleum-based accelerant. The fumes will soak right into those fat, juicy steaks and RUIN them!**

Light the grill. Wait fifteen minutes. You can watch the flames, but DON'T TOUCH ANYTHING at this point!

After fifteen full minutes have passed, take a set of tongs to the grill. Use them to lift off the grilling rack that is sitting on top of the charcoal pyramid.

Now, use the tongs to reorder the charcoal. That's right. Take the hottest coals from the bottom center of the pyramid and place them on the perimeter. Take the still black coals and move them to the bottom center. Place the ashed-over hot coals in such a fashion as to heat the black coals through.

Now wait fifteen more minutes. Not ten, you impatient steakmaster, fifteen.

When you go back after fifteen minutes, again take your tongs and redistribute the coals. Do this in such a fashion that you acheive a well-rounded distribution. All coals should be burning HOT now; so hot that it will burn the hair off your hand and wrist if you don't keep it moving.

Replace the grilling rack over the evenly distributed coals and again wait for just five minutes this time. This will serve to preheat the grilling rack (that's how you get those cool scortch lines that eveyone loves.

2)Good steaks do not need to cook more than four to six minutes on each side, depending on the thickness. Place the steak on the screaming hot grill. Let the flames engulf the steak. That's the sizzle. If the flames get too high, have a spray bottle full of water there and SPARINGLY spray the flames to a manageable level. Flip after about four and a half minutes and repeat the process.

This should produce a delicious, mouth-watering, NASCAR-worthy, chick-impressing hunk of cattle muscle that a king would do flip-flops for! Remove that chunk of bovine and repeat the process with other steaks. Do not overload the grill. Steaks don't have to cook that long so cook multiple steaks in smaller groups. You can also adjust the cooking time for those who like their steaks more or less done. But please DO NOT overcook a delicious steak. It's a CRIME!

3)Now let the steaks sit for at least five solid minutes. They must have time to reabsorb their natural juices. Also, NEVER put a hot steak off the grill onto a cold serving dish. Warm the receiving dish first.

There you go guys. If you follow these guidelines to a tee, you will impress every single person that you ever serve. That is no joke, my friends.


--------------------------------------------------------------------------------

About the Author: Alan Roberts, The Smartdollar, cooks bovine muscle - and just about everything else - better than you. There have been many instances where the lips of those he has served have fallen completely off of the face that they rested upon. Check out his steak-grilling website right now! It is fantastic. It has every single thing that you need to learn to impress chicks with your juicy meats. Here is the URL: .squidoo.com/GrillMaster/. Please visit and let the Smartdollar know how your parties go down!

Charcoal Grill Steaks to Mouth-watering Perfection : How to Charcoal Grill Steaks
Everyone loves a great steak. There's no doubt about that. Am I right so far? Great! Now, let's say that you are having a NASCAR party, or maybe a Texas Hold'em poker game at your house tonight. You are the host, and as the host, you have responsibilities.

You know that you love to entertain. Heck, who doesn't? Knowing that, you want to pull this shin-dig off with class, and apparent ease. You decide to go all out and buy your treasured friends fat, juicy STEAKS.

Problem: You are not the best charcoal grilling chef that the world has ever seen. As a matter of fact, Chef Ramsey would tell you to **** off! Here is your saving solution:

Tips For Charcoal Grilling Steaks to Perfection

1) Heating the grill up properly is where nearly everyone screws this up - right from the start! Do not just haphazardly pour the charcoal into the grill; you need to stack them in a pyramid fashion. Center the pyramid in the grill.

**Do not use too much lighter fluid. As a matter of fact, try using some of the chemical-free wax and sawdust lighter sticks. Lighter fluid is a petroleum-based accelerant. The fumes will soak right into those fat, juicy steaks and RUIN them!**

Light the grill. Wait fifteen minutes. You can watch the flames, but DON'T TOUCH ANYTHING at this point!

After fifteen full minutes have passed, take a set of tongs to the grill. Use them to lift off the grilling rack that is sitting on top of the charcoal pyramid.

Now, use the tongs to reorder the charcoal. That's right. Take the hottest coals from the bottom center of the pyramid and place them on the perimeter. Take the still black coals and move them to the bottom center. Place the ashed-over hot coals in such a fashion as to heat the black coals through.

Now wait fifteen more minutes. Not ten, you impatient steakmaster, fifteen.

When you go back after fifteen minutes, again take your tongs and redistribute the coals. Do this in such a fashion that you acheive a well-rounded distribution. All coals should be burning HOT now; so hot that it will burn the hair off your hand and wrist if you don't keep it moving.

Replace the grilling rack over the evenly distributed coals and again wait for just five minutes this time. This will serve to preheat the grilling rack (that's how you get those cool scortch lines that eveyone loves.

2)Good steaks do not need to cook more than four to six minutes on each side, depending on the thickness. Place the steak on the screaming hot grill. Let the flames engulf the steak. That's the sizzle. If the flames get too high, have a spray bottle full of water there and SPARINGLY spray the flames to a manageable level. Flip after about four and a half minutes and repeat the process.

This should produce a delicious, mouth-watering, NASCAR-worthy, chick-impressing hunk of cattle muscle that a king would do flip-flops for! Remove that chunk of bovine and repeat the process with other steaks. Do not overload the grill. Steaks don't have to cook that long so cook multiple steaks in smaller groups. You can also adjust the cooking time for those who like their steaks more or less done. But please DO NOT overcook a delicious steak. It's a CRIME!

3)Now let the steaks sit for at least five solid minutes. They must have time to reabsorb their natural juices. Also, NEVER put a hot steak off the grill onto a cold serving dish. Warm the receiving dish first.

There you go guys. If you follow these guidelines to a tee, you will impress every single person that you ever serve. That is no joke, my friends.


--------------------------------------------------------------------------------

About the Author: Alan Roberts, The Smartdollar, cooks bovine muscle - and just about everything else - better than you. There have been many instances where the lips of those he has served have fallen completely off of the face that they rested upon. Check out his steak-grilling website right now! It is fantastic. It has every single thing that you need to learn to impress chicks with your juicy meats. Here is the URL: .squidoo.com/GrillMaster/. Please visit and let the Smartdollar know how your parties go down!
.squidoo.com/GrillMaster/




Lool here! carry out
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