Adventures In Cooking Part II - XDTalk Forums - Your HS2000/SA-XD Information Source!

03RangerXLT · 03-07-2006, 04:32 PM

Anybody remember this thread?
http://www.hs2000talk.com/viewtopic....hlight=cooking

Well, I have been having the craving for steak! And even though I am newly hired to a wonder job, I am still poor. So I had to make my own steak!

I bought a pack of cube steaks from walmart, some Montreal Steak Seasoning, some Balsamic Vinegar, and some Olive Oil.

I am so proud of myself!!! It came out great on the George Forman Grill (5 min at 350 degrees). I think for next time I will use more vinegar and more seasoning but it taste plenty good.

DoubleR · 03-07-2006, 04:53 PM

It does really Knock Out the Fat!! Best Invention ever.

DigMe · 03-07-2006, 05:57 PM

never been a fan

bc

JHA XD40 · 03-07-2006, 06:03 PM

Ol' George is fine for hamburgers and hot dogs, but you'll never catch me putting a steak on a George Forman grill.

Propane if it is cold outside or I'm in a hurry. Charcoal if I've got the time.

+1 on that Montreal Steak Seasoning, look for the spicy kind too

jonas

tec · 03-07-2006, 06:03 PM

I do 95% of the cooking, I love it.

Some things to consider when doing steaks.

tenderizing the meat with the seasoning on helps big time. I actually put on the seasoning, then tenderize the meat, then cover it and store it in the frig overnight. If cooking on the stove top, I add either some beer or some homemade passion fruit (almost a mead) wine to keep the meat moist. Got to keep the meat moist. dry meat is bad.

You can do the same with chicken, but i don't tenderize that.

If it's a thicker steak, I will either slice them open thickness wise and add seasonings to the inside or i will perforate the steak HEAVILY, then tenderize the heck out of the steak. But, keep it moist. If you have ever been to a "Rib-Off" food contest, the grill cooks will always be spraying the meat to keep them moist.

The steaks on the stove now have sat overnight in the frig, tenderized with "grill mates MESQUITE" seasoning. good stuff.

If you like potatoes, get a large baking tatoe, wash, slice the top off, then using a melon baller, scoop out the inside, almost down to the skin. Boil the inside's, then mash. Then stuff bake into the skin with butter, herbs, bacon, seasonings, even sour cream. Then bake in the oven for about 15 to 30 minutes fat about 350. when you yank them out, spread some fresh chives over them. never met a person yet who didn't like those.

Corn is always good with steak. I will partially husk a cob, leaving the husk attached, wash the ear, then add salt/seasonings/butter and little bit of water then close up the husk again and throw it on the grill. Sometime I will add even more water as its grilling, just to keep it moist.

JHA XD40 · 03-07-2006, 06:10 PM

I forgot you were in the south. Your local grocery store have Dale's sauce? Can't beat soaking it in that for a while.

tec almost makes potatos sound good, but no thanks.

+1 on the corn. I usually just get a bucket of hot salt water and soak the corn in it for a couple hours before I grill it (leave the husk on the whole time).

jonas

tec · 03-07-2006, 06:12 PM

Quote:

Originally Posted by JHA XD40

I forgot you were in the south. Your local grocery store have Dale's sauce? Can't beat soaking it in that for a while.

tec almost makes potatos sound good, but no thanks.

+1 on the corn. I usually just get a bucket of hot salt water and soak the corn in it for a couple hours before I grill it (leave the husk on the whole time).

jonas

gonna try the corn that way next time.

JHA XD40 · 03-07-2006, 06:15 PM

Quote:

Originally Posted by tec

Quote:

Originally Posted by JHA XD40

I forgot you were in the south. Your local grocery store have Dale's sauce? Can't beat soaking it in that for a while.

tec almost makes potatos sound good, but no thanks.

+1 on the corn. I usually just get a bucket of hot salt water and soak the corn in it for a couple hours before I grill it (leave the husk on the whole time).

jonas

gonna try the corn that way next time.

Careful when you pull the husk off, it gets mighty hot in there. Helps to let them sit for a couple minutes after you pull them off the grill before you husk them.

jonas

tec · 03-07-2006, 06:47 PM

Quote:

Originally Posted by JHA XD40

Quote:

Originally Posted by tec

Quote:

Originally Posted by JHA XD40

I forgot you were in the south. Your local grocery store have Dale's sauce? Can't beat soaking it in that for a while.

tec almost makes potatos sound good, but no thanks.

+1 on the corn. I usually just get a bucket of hot salt water and soak the corn in it for a couple hours before I grill it (leave the husk on the whole time).

jonas

gonna try the corn that way next time.

Careful when you pull the husk off, it gets mighty hot in there. Helps to let them sit for a couple minutes after you pull them off the grill before you husk them.

jonas

Yea, thats how they are now when I grill the way I do. But I still do it. I think next time I need to have a razor and cream ready in order to shave.

dave_in_delaware · 03-07-2006, 08:55 PM

+100 for grilling the corn w/ the husks on (after soaking in water for a while). That method rocks!

When I marinade my steaks, I actually use Ranch salad dressing, some soy sauce, worchestershire sauce, whatever herbs are around at the time, some fresh ground pepper, and even half or a whole diced onion. Let that soak overnight and get all happy. Then grill the sucker. Lots of flavor, nice moist meat. The ranch dressing gives it a unique flavor. It's all good.

Now I'm hungry for a steak, and it's almost midnight. Ugh!!

*Edited to add: I don't tenderize the meat at all. I let the marinade do that. Some people use yogurt as part of the marinade. The enzymes (or something) in the yogurt are natural meat tenderizers.

03-07-2006, 04:32 PM	#1
03RangerXLT XDTalk 2K Member Join Date: Sep 2004 Location: Atlanta area, Georgia Posts: 2,216	Adventures In Cooking Part II Anybody remember this thread? http://www.hs2000talk.com/viewtopic....hlight=cooking Well, I have been having the craving for steak! And even though I am newly hired to a wonder job, I am still poor. So I had to make my own steak! I bought a pack of cube steaks from walmart, some Montreal Steak Seasoning, some Balsamic Vinegar, and some Olive Oil. I am so proud of myself!!! It came out great on the George Forman Grill (5 min at 350 degrees). I think for next time I will use more vinegar and more seasoning but it taste plenty good. __________________ -John WAR DAMN EAGLE!!!

03-07-2006, 05:57 PM	#3
DigMe XDTalk 1K Member Join Date: Jun 2003 Location: Waco, TX Posts: 1,540	never been a fan bc __________________ This space for rent. .jpgs and .gifs need not apply.

03-07-2006, 06:03 PM	#4
JHA XD40 XDTalk 100 Member Join Date: May 2005 Location: Central Alabama Posts: 478	Ol' George is fine for hamburgers and hot dogs, but you'll never catch me putting a steak on a George Forman grill. Propane if it is cold outside or I'm in a hurry. Charcoal if I've got the time. +1 on that Montreal Steak Seasoning, look for the spicy kind too jonas __________________ "He who makes a beast of himself gets rid of the pain of being a man." --Dr. Johnson

03-07-2006, 06:10 PM	#6
JHA XD40 XDTalk 100 Member Join Date: May 2005 Location: Central Alabama Posts: 478	I forgot you were in the south. Your local grocery store have Dale's sauce? Can't beat soaking it in that for a while. tec almost makes potatos sound good, but no thanks. +1 on the corn. I usually just get a bucket of hot salt water and soak the corn in it for a couple hours before I grill it (leave the husk on the whole time). jonas __________________ "He who makes a beast of himself gets rid of the pain of being a man." --Dr. Johnson

03-07-2006, 08:55 PM	#10
dave_in_delaware XDTalk 5K Member Join Date: Jul 2005 Location: Wilmington, DE Posts: 6,108	+100 for grilling the corn w/ the husks on (after soaking in water for a while). That method rocks! When I marinade my steaks, I actually use Ranch salad dressing, some soy sauce, worchestershire sauce, whatever herbs are around at the time, some fresh ground pepper, and even half or a whole diced onion. Let that soak overnight and get all happy. Then grill the sucker. Lots of flavor, nice moist meat. The ranch dressing gives it a unique flavor. It's all good. Now I'm hungry for a steak, and it's almost midnight. Ugh!! Edited to add: I don't tenderize the meat at all. I let the marinade do that. Some people use yogurt as part of the marinade. The enzymes (or something) in the yogurt are natural meat tenderizers. __________________ Dave Daily carry = XD-9* service in a Blackhawk CQC SERPA holster, a Spyderco Native, and a Streamlight Scorpion. "Everything matters... unless it's antimatter." “A person has the right to keep and bear arms for the defense of self, family, home and State, and for hunting and recreational use.” [Delaware Constitution, Article I, § 20 Right to keep and bear arms]

03-07-2006, 04:53 PM	#2
DoubleR XDTalk Newbie Join Date: Dec 2005 Location: Michigan Posts: 29	It does really Knock Out the Fat!! Best Invention ever.

03-07-2006, 06:03 PM	#5
tec XDTalk 5K Member Join Date: Jul 2004 Location: Holland Ohio Posts: 8,654 Blog Entries: 1	I do 95% of the cooking, I love it. Some things to consider when doing steaks. tenderizing the meat with the seasoning on helps big time. I actually put on the seasoning, then tenderize the meat, then cover it and store it in the frig overnight. If cooking on the stove top, I add either some beer or some homemade passion fruit (almost a mead) wine to keep the meat moist. Got to keep the meat moist. dry meat is bad. You can do the same with chicken, but i don't tenderize that. If it's a thicker steak, I will either slice them open thickness wise and add seasonings to the inside or i will perforate the steak HEAVILY, then tenderize the heck out of the steak. But, keep it moist. If you have ever been to a "Rib-Off" food contest, the grill cooks will always be spraying the meat to keep them moist. The steaks on the stove now have sat overnight in the frig, tenderized with "grill mates MESQUITE" seasoning. good stuff. If you like potatoes, get a large baking tatoe, wash, slice the top off, then using a melon baller, scoop out the inside, almost down to the skin. Boil the inside's, then mash. Then stuff bake into the skin with butter, herbs, bacon, seasonings, even sour cream. Then bake in the oven for about 15 to 30 minutes fat about 350. when you yank them out, spread some fresh chives over them. never met a person yet who didn't like those. Corn is always good with steak. I will partially husk a cob, leaving the husk attached, wash the ear, then add salt/seasonings/butter and little bit of water then close up the husk again and throw it on the grill. Sometime I will add even more water as its grilling, just to keep it moist.

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode