Comments on: Foodie Fridays: Grill It Up This Weekend

By: Stephanie

Stephanie — Fri, 29 May 2009 06:04:10 +0000

I do all the grilling in our house, and since my husband lives off of grilled meat in one form or another, I grill a lot. Slowly I’m trying to find new and different ways to avoid just having a piece of meat with a few seasonings sprinkled on it. So far the only tricks I have up my sleeve are pre-marinated/pre-seasoned things. They’re super easy to pull out, throw on the grill, follow the instructions on the back and have some really good food that night. I’ve also discovered the marinade seasoning packets that are sold in the same aisle as the seasonings. I can easily marinade our meat while I start everything else. And the flavor is great, everytime!

By: admin

admin — Sat, 23 May 2009 02:42:12 +0000

That sounds so yummy Tara! We’ll have to give it a try. I just watched hours of Man vs. Food episodes about eating giant slabs of beef in Texas. I guess everything really is bigger in Texas.

By: Cassie

Cassie — Sat, 23 May 2009 02:27:32 +0000

I’ve done that one, Tara. Its awesome! I gotta try your Ann.. its making me hungry.

By: Tara Brooks

Tara Brooks — Fri, 22 May 2009 19:04:23 +0000

TRI-TIP! Hands down. No competition.
I have a secret marinade recipe (involving Montreal steak seasoning, vinegar, sugar, ketchup, A1, and Yoshida’s sauce). But the tried and true “Montreal Steak seasoning” as a rub, works great too!
It’s one of the cuts of meat that is hard to come by here in Texas. (Go figure, cow country doesn’t have tri-tip). I can get it at Meat Markets here, but it is super expensive.
If you’ve never had it, you’ve got to try it.
Take your cut of meat (I like to get the ones without the fat layer or cut all the excess fat off), rub it generously with Montreal Seasoning, Throw it on a hot grill for 1 minute each side to sear it (basically make the outsides cook quickly but not long enough to cook through), then turn the grill down low and cook on each side for about 10-15 min. each. Searing it, locks in all the flavor and juices, then cooking it on low heat allows it to cook through.
I’m drooling just thinking about it.