Results have been tasty, so I’m eager to see if this “salt with kosher salt the night before” step makes a noticeable difference.Īlso following the advice of the video, I trimmed some of the excess fat from the edges of the ribeyes tonight. When cooking steaks in the past, I’d either season them with “McCormick Grill Mates Montreal Steak Seasoning” about 30 minutes before putting them on the grill, or (in the case of sirloins) marinate them with Mccormick Grill Mates Brown Sugar Bourbon Marinade. " Preparing a Ribeye Steak" ( CC BY 2.0) by Wesley Fryer I made a 9 minute video of those lessons learned, too. There is a LOT more you can do on a Weber Kettle charcoal grill besides hot and fast and indirect cooking! In the last few months, I have tried techniques like “low and slow smoking” on the Kettle with the “charcoal snake method.” My first attempt at doing this with beef short ribs was NOT a resounding success, but I did learn a lot, and the results were still edible. I suppose this reveals the general LACK of sophistication of my culinary preferences, but I’m working on this… 🙂 I could eat those once a week (along with tacos) and be totally happy. My main grill speciality has been “grilled chicken thighs,” which is also included on our family recipe website. (I have a public YouTube playlist of some of my favorites, if you’re interested.) I’ve been cooking steaks over charcoal on our Weber Kettle grill for almost 25 years now, both direct “hot and fast” cooking as well as indirect charcoal cooking. I’ve been on a bit of a proverbial VISION QUEST to find and buy a new backyard smoker and grill, and in that process I’ve watched LOTS of YouTube videos about cooking generally and meat smoking and grilling specifically. In that case, please let me know ( via Twitter or my contact form) what you use instead!Īlso remember to check out and subscribe to my cooking videos on YouTube! I like how the exported versions include those original links for attribution.Ĭheck out the Paprika App, unless you have another recipe app already that you uses and love. ( These are her Yummly finds and collections.) One of the best things about Paprika is you can VERY easily copy the link to a food recipe online, and then import it into your own collection.
Mom (who is a huge foodie and a MUCH better cook / chef than I’ll ever be) also enjoys using the website Yummly. It’s a little overwhelming now to have access to ALL of her 1000+ library of recipes! I’ve had access to a small fraction of them via the recipe book she gave me after I graduated from college and started living on my own… and a few others in the intervening years. I’m sure my mom spent HUNDREDS of hours getting all her recipes digitized over the years. “ Paprika Recipe App” ( CC BY 2.0) by Wesley Fryer
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