Great Grilling...

Take a look at the monster on the front page of THIS link....

http://www.foodnetwork.com/food/et_sl_grilling

... could you eat that whopper?

Sure looks good though!!!

Yeah it does. I'm a grill fanatic. I'm always looking for something new to cook on the grill, or just a new way to cook something. I really surprise myself now and then.

Try treating an 1.5" thick steak with salt before you grill it. Use about 1/4 to 1/2 teaspoon per pound, rub in both sides. Keep it covered in the 'fridge for at least 24 hours, preferably 48, and as long as four days (it will stay fresh much longer with the salt on it). Grill it on high: 3 minutes- flip, 3 minutes- flip and rotate, 3 minutes- flip, then to desired doneness.

The salt keeps the moisure in the meat while you grill it, improving the texture and essentially giving you a better cut of meat. I also use Worchestershire sauce while I'm cooking.

Southern Man wrote:Try treating an 1.5" thick steak with salt before you grill it. Use about 1/4 to 1/2 teaspoon per pound, rub in both sides. Keep it covered in the 'fridge for at least 24 hours, preferably 48, and as long as four days (it will stay fresh much longer with the salt on it). Grill it on high: 3 minutes- flip, 3 minutes- flip and rotate, 3 minutes- flip, then to desired doneness.

The salt keeps the moisure in the meat while you grill it, improving the texture and essentially giving you a better cut of meat. I also use Worchestershire sauce while I'm cooking.

I was always told it did just the opposite...

Cooking Tips


Salt used to draw out moisture
Through osmosis, Salt draws out the moisture in things. This is why it is used on eggplant slices, and why it was used as a preservative for meats: by drawing moisture out of the cells of any bacteria, it left the bacteria unable to flourish. For this reason, though, salting meat before barbequing or grilling is a bad idea: it will draw the moisture towards the surface of the meat, where it will be burnt off, leaving the meat drier inside.

http://www.practicallyedible.com/edible.nsf/encyclopaedia!openframeset&frame=Right&Src=/edible.nsf/Encyclopaedia/SALT!OpenDocument

Pale Rider wrote:

I was always told it did just the opposite...

Cooking Tips


Salt used to draw out moisture


Through osmosis, Salt draws out the moisture in things. This is why it is used on eggplant slices, and why it was used as a preservative for meats: by drawing moisture out of the cells of any bacteria, it left the bacteria unable to flourish. For this reason, though, salting meat before barbequing or grilling is a bad idea: it will draw the moisture towards the surface of the meat, where it will be burnt off, leaving the meat drier inside.

http://www.practicallyedible.com/edible.nsf/encyclopaedia!openframeset&frame=Right&Src=/edible.nsf/Encyclopaedia/SALT!OpenDocument

Salt will draw out the moisture if you don't let the meat sit in the fridge for at least 24 hours, and preferably 48 hours. It will draw it out at first, then the salt will re-absorb throughout the cut and hold it in while it is cooked.

Try it for yourself. The difference in texture is like getting the next cut up (in quality).