My Ls Grille

gcwimmer said:
Or better yet ketchup.

As long as we eat unhealthy red meat like steak, cooked over carcinogenic fire, I use salt.......lots of salt......my mouth is watering now.

It is never to cold to grill, drink beer, or have ice cream. :D
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My brother always has his steak with ketchup. A couple weeks ago I cooked steaks for everyone, and it was the first time that nobody at the table asked. I was pretty proud that out of 7 people, everyone liked the steak as I prepared it. :cool:

My primary seasonings consist of:

Sea Salt
Coarse ground pepper
onion powder
garlic powder
adobo
lawry's :eek:
and a few extras :D

One thing I do sometimes too is put a small pad of butter (real butter, none of that margarine pu$$y crap) on the steak, and let it melt while the juices are redistributing.

I agree it's never too cold for grilling, beer or ice cream :D. Although, when I have steak, I normally pair it with a cabernet. Frei Brothers is one of my favorites right now.
 
pektel said:
My primary seasonings consist of:

Sea Salt
Coarse ground pepper
onion powder
garlic powder
adobo
lawry's :eek:
and a few extras :D

One thing I do sometimes too is put a small pad of butter (real butter, none of that margarine pu$$y crap) on the steak, and let it melt while the juices are redistributing.

I agree it's never too cold for grilling, beer or ice cream :D. Although, when I have steak, I normally pair it with a cabernet. Frei Brothers is one of my favorites right now.
Click to expand...


OK, spill the beans; amounts and the "extras"! One can't have too many good recipes!
 
I've never measured, actually. I add each ingredient individually.

light dust with the onion powder, same with the garlic powder. a hair heavier with the adobo, a little heavier yet with the lawry's. Salt and pepper I'm not too liberal with, but enough to make a good difference. I normally grind them into separate bowls and use a 3 finger pinch or so of each on each steak.

After that I get creative with different things. sometimes I'll brush the steak with olive oil first, to really get the flavors of the seasoning into the meat. Or add some paprika. I've even put a couple slices of pineapple on the top of the unseasoned side after flipping the steak. Or if I'm in the mood for something spicy, some red pepper flakes. The "extras" vary depending on my mood.

Another thing I do is only season one side. I start cooking with the seasoned side up. I give the steak a 1/3 rotation after 3 minutes to put the nice crosshatch char mark. The first side of the steak I cook with the grill uncovered, to allow the flames to get the nice char on the presentation side. When it comes time to flip, I pull the steak off from directly above the coals (to prevent burning of the seasonings). Then cover, and cook another 5-6 minutes maybe. I only use tongs, no spatula or forks.

When I take them off the grill, That's when I put the pad of butter on the top. That steak needs a few minutes anyways to let the juices redistribute. Mouth watering goodness...


It's a very simple approach. But it has excellent results.
Looks like I'm stopping by the butcher shop after work. :lol:
 
thankzzzz for the replys lmfaoooo yall dudes are funny iight i got yall wit some better pics an i got a grill too
George_foman_by_sarahbeara.jpg
 
Thats good you keep a sense of humor on this site TRINIBLACK. :)


Now we can move on to rims/wheels or sun roof/ moon roof discussion. :eek:
 
yeaaa i dont pay any attention to that stuff cuz i tease ppl too soo its kool

ok kool soooo i got a pic of a rim i want for my ls this is the only one i really like its 20inch chrome a lil lips as u can see but it has a nice sport look
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this is 6 lug for a truck but the guy told me it comes in 5 lug also he wants $800 an i spoke to my boy about tires he can get me some tires for $400 which isn't bad but now i gotta worry if the tires gonna be good
 
Damn I actualy like that rim! what kinda rim is this????
 
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