It's grilling season.

[JiggleIt]

My hair is too thick and wiry. Last thing i need is more of it

As for my height, simply fuck you. When you're as handsome as I am, women have the ability to look past it...or in my case, over it.

I will say it again...i hate asparagus. Ban me if you must.

[Bill Walton.]

ew you live on wheeler?

[Mike Manifesto]

Have you lived up north before? If so, do you get sick of it being warm all the time and not having 4 seasons?

Yes, I have in Cleveland and absolutely not.

[IWantAKouki]

ew you live on wheeler?

huh?

Yes, I have in Cleveland and absolutely not.

god i wish there was an area where it wasn't humid and was 60 degrees year-round. maybe 55.

[Stephen Docking]

When was it not grilling season? I just did a london Broil yesterday, but I've never stopped grilling out.

[Chardon]

When was it not grilling season? I just did a london Broil yesterday, but I've never stopped grilling out.

When im home in the winter, I put my fucking grill in the garage and grill. Quad, look at these amateurs who only grill in the summer.

[Randolphkeys]

When was it not grilling season? I just did a london Broil yesterday, but I've never stopped grilling out.

Tips? I habitually over-cook London Broils.

[Stephen Docking]

Marinade it and cook it just like a steak, that's all. Slice against the grain to serve.

Just like any piece of lean beef, it should be cooked at very high heat to sear it and served rare-medium rare. The problem with London Broil is it doesn't have much fat and is tough so a marinade is absolutely necessary.

If you're having trouble with meat temperatures and times, other than the finger to thumb method of determining doneness, I would recommend a pager thermometer. Especially for roasts, it's a great tool Down in the basement watching a game, drinking a beer, get a page that my roast is perfect.

[IWantAKouki]

Remote thermometers own.

Also I'd like you, Quad, to explain how I'm supposed to grill with charcoal in the winter in a garage. I guess I could do it outside and bundle up but...well this is why I have a cast-iron pan.

[Stephen Docking]

Remote thermometers own.

Also I'd like you, Quad, to explain how I'm supposed to grill with charcoal in the winter in a garage. I guess I could do it outside and bundle up but...well this is why I have a cast-iron pan.

I don't grill in the garage as mine is detached. My GRILLS, are on the patio outside my kitchen. The old saying is "if you're looking, you're not cooking," so hovering around your grill is not necessary if you know what you're doing. I prefer to call my method of winter grilling as the turn and dash where I turn the meat at the right time and run back in the house. I grill in all weather and you should always grill with the lid closed.

So that's how. I actually did a demo not too long ago at one of my dealers for an open house and it was as cold as and snowing like a bitch while I stood outside the entire time cooking on a charcoal grill. Not sure why you think it's a problem.

Maybe there should be a manel topic of grilling and I can elaborate on any techniques/methods/skills that you guys want to know about. PM Jigo some questions if you want that to be one of the topics discussed

[Maximus]

Tips? I habitually over-cook London Broils.

Quad is right about marinading. I think it's also important to bring it to room temperature before grilling.

This works for me... I preheat the left side of my grill at med+. Make sure its really heated. Drop it on there for two mins...pick another hot spot and flip it on there for another two. Then I move it over to the right side of my grill that is set to low. I cook it over there about 5-7 mins a side. (depends on the heat of your grill and thickness of cut). When I'm finished I wrap it in foil an let it sit for at least 15mins...letting it rest seems to really be the key.

[Chardon]

Meat keeps cooking for a couple of minutes after you take it off the grill also.

[Stephen Docking]

I can't overstate the importance of letting your meat come to room temperature before you throw it on the grill and letting it rest after.

Letting it come to room temperature before cooking allows it to cook better. You don't have the burned outside and raw center, you'll just get better overall results. It also allows the juices to settle more evenly throughout the meat.

Letting it rest after allows it to keep cooking for a little bit, but also allows the juices to redistribute throughout the meat.

You want to take your food off about 10 degrees before desired doneness as it will continue cooking once you take it off.

Max, you might get slightly better results by just putting your grill on high and cooking roughly 4 minutes a side. There are two schools of thought on flipping. One is to flip it as few times as possible to keep as much of the natural juices in the meat as possible. The other is two create a cross pattern on both sides. I've moved to the flip it once side as the more you flip a fattier cut, like a ribeye, the more grease will drip down and create flair ups. For smaller cuts like steaks and london broils I don't use the sear and move over to cook the rest of the way method as they're small enough they'll cook all the way through without it on a regular gas grill. Now bigger roasts and really, really, big steaks I might do that. I also did that when I was searing on an infrared at 1600 degrees, but a regular gas grill I don't bother.

[Huber.]

I'm hungry now. Getting an apartment instead of a townhouse was a good idea in the winter.

[IWantAKouki]

I guess I don't grill much in the winter is because grilling isn't just about cooking food. It's an experience. I sit outside in my shorts and sandals, throw back some cheap beer, and listen to some classic rock, and soak in the good weather. You can't do that inside, unless you want to look like a fag.