Grilling Season!

[Wag]

Cover it up and let it start to smoke. Also, this heats up the grill a bit. Not too much, though.

 

[BlueHaya]

Dayum Wag......"It's good to be the King".

 

[Wag]

First thing on is the veggies. Don't want that grill too terribly hot. Just toss 'em on there. Cut side down on the tomatoes.

 

[Wag]

The veggies only take about three minutes, max. Depends on your taste. It's tough, though, if you like 'em a bit crispy, to get them off the grill quickly enough. Just cut 'em thicker if you like 'em crunchier.

In the meantime, a quick pleasure!

 

[Wag]

Took all the veggies off the grill. They were EXCELLENT! They serve as a perfect little appetizer.

You'll always make a quick burnt offering to the fire gods below.

 

[Wag]

Steaks go on next. If you have to, make sure the grill is HOT. The olive oil from the veggies will often catch on fire and heat up the grill quite nicely. Cover the grill with the lid to put the fire out.

Put the steaks on and cover the grill. One minute, then turn 'em a quarter turn to the right and cover the grill for another minute. Then flip 'em over to the other side and cover the grill. Just grab a book and read. If you like 'em rare like we do, then it only takes about 8 minutes for that steak which is cut about an inch or inch and a quarter thick. I don't like 'em bloody but I do like 'em juicy.

 

[boazalmighty]

nice

, do you cater?

 

[Wag]

Lettin' 'em cook. Remember, every time you take the lid off, you let heat out. If you're learning, that's fine but the grill has to heat back up again before it will continue to cook your food. The major difference between charcoal or wood and gas.

 

[Wag]

After flippin' 'em. Note the hash marks, if you can see 'em. Just kinda pretties 'em up a bit. The spices make it a bit hard to see. Some people will only add spices at this point, not before.

 

[Wag]

Just before they come off the grill. See the juices floating to the top. Once you make that first flip, you should never turn a steak over again. Just cover it and let it cook. You can raise the lid from time to time if you need to to see how they're doing but do NOT turn them over again. The lid makes a fine grilling oven for the steaks. Over time, you get a good idea for how long it takes to grill 'em and you just leave 'em on there undisturbed for the right amount of time.

These are just about to come off the grill.

 

[Wag]

Brats go on next.

Here's the trick to brats. Take 'em out of the beer soak and put on the grill, covered for about two or three minutes. They will just be warming up.

 

[Wag]

Take 'em back off the grill and put 'em back into the beer. This will cool them off a bit but will start to draw beer in through the skin of the brat.

Put 'em back on the grill on the other side.

Repeat several times. You'll know they're done when the first one pops it's skin. Toss the beer. It will be unusable after that.

 

[Wag]

The sound of 'em cooking is unimaginable!

Makin' me hungry all over again, just listening to this!

 

[99'busa]

YOU are the man.

 

[Wag]

And yes, the coup de gras!

The best part is the part on top by the knife point. Saving that part for last!

 

[Wag]

Dang, that was wonderful! Gonna be a good summer!

--Wag--

 

[99'busa]

your killing me. that is a perfectly cooked steak

 

[Gixx1300R]

Very Nice

 

[Wag]

Thank you, thank you. I'm not much on appearances, just the taste. These were perfect!!!

Anyone in my neighborhood is welcome to come by any time. The truth is, I'll grill in the winter, too, if the weather permits!

--Wag--

 

[Wag]

Oh, the vid/audio came up, finally. It's in an edited post above. THAT will make your mouth water!

--Wag--