For the longest Time Ive been wondering..How do those resterants get their steak and ribs so damn tender and tasty? I mean how do they do it on a gas Gril, because I want to learn how. Do they slow cook it and leave the grill on low all the time? But that would take a couple hours wouldnt it?

So how do u get good tasting and tender ribs/steak on a regular gas grill? Does it matter how much fat there is on the ribs too?

Also, How do I make my own bbq sauce?

Quote: Originally Posted by Nerdz Also, How do I make my own bbq sauce?

One day I'm going to make my own sauces. I'll make a hot sauce called "J-Dogg's 1337-Sauce" and a bar-be-que sauce called "J-Dogg's OMFG WTF BBQ Sauce"

Lol you know..I was expecting some comment from you about "meat:"....

On the subject of meat I learned the wonderful art of cooking hamburgers on the grill today at the Florida Probe Owners Club Fix-It meet.....

And I made a project enclosure for my 15" Kicker Comp sub and tomorrow im getting an amp and finishing the work on the enclosure and by Monday will be setting off car alarms and breaking windows.

I'm buying a new grill this summer - one of the Fat Cat rigs with the side burner and the whole nine - and making a priority to find the answer to your question.

[I was already going to buy the grill. Your Jedi powers are useless against me.]

A couple of things I do know:
- Fat in the meat is an absolute must for flavor. Look for cuts with a good 'marble' to them and leave the fat on. Cutting off the fat is cutting off the flavor.
- Only flip the meat one time, if possible. In my experience this is the toughest thing to master. You have to get good enough to know when the meat is about halfway done.

I prefer the 'less is more' approach. I stick with simple dry rubs and sauces to marinate with. The last thing I want to do is hide the flavor of the meat - I want to enhance it.

For tender steaks I hit it with my framing hammer. Works every time.

lol...you mean the "tenderizer"

EDIT: I usualy dont put the saucee on untill after the meat is 85% cooked or almost done cooking, then I simmer it. I was told that by putting the sauce on early is bad because it just gets burned off..

Well, your first problem is, your usin a gas grill. As for the rest, watch 5 minutes of the food network, its grillin' & chillin' month, i'm hooked on the FN as it is, and i've learned so much watching this month....

Quote: Originally Posted by Nerdz lol...you mean the "tenderizer" EDIT: I usualy dont put the saucee on untill after the meat is 85% cooked or almost done cooking, then I simmer it. I was told that by putting the sauce on early is bad because it just gets burned off..

Sauce yes, but you want a marinade in the first place to put moisture and flavor in, and then a dry rub of spices. Then you put on your sauce and glaze when its mostly cooked.

Well guess I'll share (part) of my secret BBQing technique. When I really did BBQ seriously.... it'd be a rub made up of sage, salt, garlic and onion powder, black pepper and brown sugar. Always cooked over apple wood coals with apple tree bark soaked for 24 hours prior added randomly for smoke flavoring in a BBQ crafted from an ol' 55 gallon barrel. Sause is for screwed up meat.

got a tip from a friend that if you want meat to absorb a marinade's flavor well to freeze the meat with whatever you're marinading it with. apparently when its frozen, the meat expands so the sauces can get absorbed better.

Quote: Originally Posted by Enko got a tip from a friend that if you want meat to absorb a marinade's flavor well to freeze the meat with whatever you're marinading it with. apparently when its frozen, the meat expands so the sauces can get absorbed better.

That is true. When the water freezes it expands and causes small tears within the surface of the meat. Poor man's framing hammer tenderizer.

Tenderloins...ain't nuthin like the backstraps...over oak coals

you can tell the doneness by the firmness of the meat

I've grilled delicious steaks over wood fires with absolutely no prep, no seasoning, nada.

And yeah frozen meat in marinade is the shiz.

Anyone here ever tried BBQing a whole duck? I have a few times with an orange glaze and oh man it's the best.

I AM the Grillmeister.

I saw a thing on the Food Network that said for more tender chicken and pork, you can microwave them on low for a couple of minutes before putting them on the grill. Haven't tried that but will tomorrow.

For steaks, a HOT grill and turn them just once. Oh yeah, baby.

I make one big bowl of marinade, then pour half into whatever I'm gonna let the meat marinate in. The rest goes in the fridge until it's time to grill. Then, I use that only after leaving the meat on the grill for 2 minutes each side.

1 part Dale's Steak Seasoning + 2 parts lemon juice (or you can 1:1:1 with Dale's:Lime:Lemon for some kick)

However, I don't always cook my own... Overheard at my table when I go to a steak house...


"I'd like the 16 oz ribeye steak, please, baked potato and side salad"

"Yes, very good sir, and how would you like that cooked?"

"Whaddya mean, 'COOKED'?" OR "A good vet could save it..." OR "It moos when I cut it..."

OR, from The Cowboy Way...

"Knock off its horns, wipe its nasty old ass, and plop it down on my plate. I'll eat what I want and ride the rest home..."

Enjoy your Memorial Day BBQs, guys!

Quote: Originally Posted by BigAkita I AM the Grillmeister. I saw a thing on the Food Network that said for more tender chicken and pork, you can microwave them on low for a couple of minutes before putting them on the grill. Haven't tried that but will tomorrow. For steaks, a HOT grill and turn them just once. Oh yeah, baby.

EXACTLY.....

JUST ONCE.....
NO FLAMES...HEAT ONLY.....

Ribs slow cook in crock pot for about 9 hours....then grill same way...
the bones will fall out when you pick them up....

So thats how they do it....9 hours? dam...

Quote: Originally Posted by Digital-World EXACTLY..... JUST ONCE..... NO FLAMES...HEAT ONLY..... Ribs slow cook in crock pot for about 9 hours....then grill same way... the bones will fall out when you pick them up....

LOL Thats like 4 people from PR including myself who watched that bbq special on food tv .

Quote: Originally Posted by Cpt.Planet LOL Thats like 4 people from PR including myself who watched that bbq special on food tv .

I didn't see any special on tv...Years of burnt steaks and tough ribs got me to learn that lesson the hard way....
Now like BA said....
I AM THE GRILLMEISTER!!!