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Date Posted: 06:47:38 06/19/08 Thu
Author: EJetson
Subject: Re: So I finally have a grill...
In reply to: klutz 's message, "So I finally have a grill..." on 18:33:48 06/18/08 Wed

Rom's suggestion about the Montreal Steak seasoning for steaks is a good one. My parents gave me a "steak grilling kit" for Christmas one year and it had some in it. I use it on most all meat these days. They even make a Montreal Steak Grilling Sauce that you can apply near the end of the grilling process.

Marinading is a good option for some different flavoring as well. I don't try to make my own, but just try different marinades from the store. There are hundreds to choose from. Sample several until you find the ones you like best.

For BBQ sauce, in St. Louis, we tend to prefer the "Sweet and Smoky" varieties. KC Masterpiece is good. My favorite is Sweet Baby Ray's.

Also in St. Louis, one of our biggest things to BBQ is pork steaks. I found out long ago that these aren't readily available outside of the St. Louis area. They are two kinds. One is the pork butt roast cut into steaks. These are boneless and very fatty, but they're cheaper and still taste pretty good. The other is cut from the shoulder area. These can be bone-in or boneless and are less fatty. We usually grill them up and then have a pan of BBQ sauce sitting on the stove and put the steaks in it to simmer for a while. It tenderizes them more and allows the meat to soak up the sauce. When I grill just for me, I just apply the sauce to the steaks at the end of the grilling process.

AK is right about spraying the grill with Pam and about having a "grilling sheet" to grill fish or burgers. You can buy disposable aluminum ones at the store for 99 cents a piece.

I don't grill chicken often, but you do have to remember that even though the chicken may look done on the outside, it's the inside that you have to watch, so it has to cook a lot longer than you'd think.

I've never done ribs myself. I leave that to my dad.

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