Greg Part
TVWBB Fan
When COVID began 3+ years ago and impacted my work schedule with working all sorts of days and shifts, I made a commitment to learn how to become a (much) better griller. Armed with a lot inspiration garnered from this forum and lots of love for my 2008 Weber Genesis, I began to immerse myself in the study of, and trial (and error) of, grilling.
Filet Mignon, thick, center-cut boneless pork chops (rubbed with Dijon mustard and Famous Dave’s Pork Seasoning), chicken breasts (dry brined with Crystal Diamond Kosher Salt for 1 hr. and seasoned with FD’s Country Chicken Seasoning), whole, wet-brined chicken, brats and Texas Toast. Every steak I cook literally comes out perfectly, now. A big challenge presented itself to be what type and how much seasoning to use. I was able to figure it out, however, through trial and error (and no steak was wasted).
I also tried a COTC recipe from GrillGrate.com slathered in mayonnaise and seasoned with Famous Dave’s Pork Seasoning (which turned out with amazing flavor and juicy beyond belief) and is now a go-to recipe in the vegetable rotation. BTW, the German tomato salad is also outstanding!
I’ve become a BIG believer in using an ambient probe for temp. at the grate, inserting a probe into what I’m cooking, Famous Dave’s Burger and Steak Seasoning (I think all of FD’s seasonings are excellent), Ghee (clarified butter - high smoke point) and avocado oil (high smoke point).
Whenever I grill steaks, I season them anywhere from 4 to 48 hrs. in advance and refrigerate them, uncovered, on a roasting rack. Before I cook, I let them rest at room temp. for 1 to 1.5 hrs., dip them in warm, melted clarified butter and cook on direct high heat at 475°F to no more than 500°F. When I take them off the grill, I place them on a roasting rack or trivet and cover for 7-10 mins.
As I’ve been condemned to eating a less fatty cut of beef (due to a significant health scare earlier this year), Filet Mignon and Sirloin are my preferred cuts cooked to medium doneness. Everyone else has a choice between the aforementioned, Ribeye or New York Strip (they prefer rare to medium rare). Since I began a more focused and serious approach to grilling, I buy my meat at Sam’s Club (generally prime, as it’s only around $8 more than choice, for 4 to 5 filets). There’s definitely a difference in texture between a prime and choice filet. The prime is noticeably smoother and feels softer and more “buttery” than a choice filet - and the taste is to die for!
Below are some pics of several cooks over the past year and while they’re not anything really challenging for an experienced griller, they are a MAJOR advancement for me. Now, instead of grilling cluelessly half-assed, I have gained some actual knowledge and experience that pays off with outstanding to stellar(!) results, every time!
My apologies for the long-winded post but I’ve learned a lot through this forum (including how to clean the valves on my Genesis!) and wanted to express and extend my gratitude to everyone here who helps to make TVWBB a GREAT Weber and grilling community.
Filet Mignon, thick, center-cut boneless pork chops (rubbed with Dijon mustard and Famous Dave’s Pork Seasoning), chicken breasts (dry brined with Crystal Diamond Kosher Salt for 1 hr. and seasoned with FD’s Country Chicken Seasoning), whole, wet-brined chicken, brats and Texas Toast. Every steak I cook literally comes out perfectly, now. A big challenge presented itself to be what type and how much seasoning to use. I was able to figure it out, however, through trial and error (and no steak was wasted).
I also tried a COTC recipe from GrillGrate.com slathered in mayonnaise and seasoned with Famous Dave’s Pork Seasoning (which turned out with amazing flavor and juicy beyond belief) and is now a go-to recipe in the vegetable rotation. BTW, the German tomato salad is also outstanding!
I’ve become a BIG believer in using an ambient probe for temp. at the grate, inserting a probe into what I’m cooking, Famous Dave’s Burger and Steak Seasoning (I think all of FD’s seasonings are excellent), Ghee (clarified butter - high smoke point) and avocado oil (high smoke point).
Whenever I grill steaks, I season them anywhere from 4 to 48 hrs. in advance and refrigerate them, uncovered, on a roasting rack. Before I cook, I let them rest at room temp. for 1 to 1.5 hrs., dip them in warm, melted clarified butter and cook on direct high heat at 475°F to no more than 500°F. When I take them off the grill, I place them on a roasting rack or trivet and cover for 7-10 mins.
As I’ve been condemned to eating a less fatty cut of beef (due to a significant health scare earlier this year), Filet Mignon and Sirloin are my preferred cuts cooked to medium doneness. Everyone else has a choice between the aforementioned, Ribeye or New York Strip (they prefer rare to medium rare). Since I began a more focused and serious approach to grilling, I buy my meat at Sam’s Club (generally prime, as it’s only around $8 more than choice, for 4 to 5 filets). There’s definitely a difference in texture between a prime and choice filet. The prime is noticeably smoother and feels softer and more “buttery” than a choice filet - and the taste is to die for!
Below are some pics of several cooks over the past year and while they’re not anything really challenging for an experienced griller, they are a MAJOR advancement for me. Now, instead of grilling cluelessly half-assed, I have gained some actual knowledge and experience that pays off with outstanding to stellar(!) results, every time!
My apologies for the long-winded post but I’ve learned a lot through this forum (including how to clean the valves on my Genesis!) and wanted to express and extend my gratitude to everyone here who helps to make TVWBB a GREAT Weber and grilling community.
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