First Dinner on the new Grill

stdreb27

stdreb27

Active Member
The steak was excellent, the fish was too garlicy for my taste, and the shrimp were pretty tasty too. I made a cream and shrimp sauce for the fish which worked out pretty nicely.
btw sorry for the crappy pictures, I didn't adjust any of the camera setting in photoshop before I downloaded them.




 
fishtaco

fishtaco

Active Member
Looking good, how do you get the fishy smell out of the grill. Seems like everytime we cook something like salmon, the smoke coming out smells a little fishy and I swear I can taste it on the steaks.
Fishtaco
 
stdreb27

stdreb27

Active Member
Originally Posted by Fishtaco
http:///forum/post/3253048
Looking good, how do you get the fishy smell out of the grill. Seems like everytime we cook something like salmon, the smoke coming out smells a little fishy and I swear I can taste it on the steaks.
Fishtaco
Mahi is not an oily fish. I didn't think about that however, I guess I'll have to be careful when I cook a stronger fish like blue fish...
 
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dragonzim

Active Member
Originally Posted by Fishtaco
http:///forum/post/3253048
Looking good, how do you get the fishy smell out of the grill. Seems like everytime we cook something like salmon, the smoke coming out smells a little fishy and I swear I can taste it on the steaks.
Fishtaco
Let the grill brun on high for 10 mins after you take the fish off and it should burn off anything you dont want there
 
browniebuck

browniebuck

Active Member
what do you use to season your steak (out of curiosity...I am a Montreal Steak Seasoning guy...but always looking for new things to try). Also, what did you do with your shrimp...seasoning/marinade?
 
stdreb27

stdreb27

Active Member
Kosher Salt, Fresh Cracked Pepper, and a olive oil. I like to keep my steak simple. If I'm feeling adventerous I'll use some fresh basil or tyme. The shrimp I put tony sacheries, clove of garlic, and a dash of olive oil.
 
browniebuck

browniebuck

Active Member
for the shrimp...Old Bay and olive oil in a ziploc, marinate the shrimp in the bag (get all the air out) for about half hour...then grill....talk about YUMMY!!!
I plan on some tuna steaks in the very near future...olive oil, balsamic vinegar, and fresh rosemary....medium rare, delicious!!!
 
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dragonzim

Active Member
Originally Posted by browniebuck
http:///forum/post/3253330
what do you use to season your steak (out of curiosity...I am a Montreal Steak Seasoning guy...but always looking for new things to try). Also, what did you do with your shrimp...seasoning/marinade?
Salt, pepper, garlic powder for me. If its a good steak, you dont need anything else!
 
stdreb27

stdreb27

Active Member
Originally Posted by DragonZim
http:///forum/post/3253335
Salt, pepper, garlic powder for me. If its a good steak, you dont need anything else!
My point exactly.
Right now I'm on a NY strip kick. But I'm curious to know some other better cuts...
 
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dragonzim

Active Member
Originally Posted by stdreb27
http:///forum/post/3253344
My point exactly.
Right now I'm on a NY strip kick. But I'm curious to know some other better cuts...
NY Strip is good but I prefer a Ribeye. Although, my absolute favorite would be a toss up between a flank steak or a skirt steak.
 
meowzer

meowzer

Moderator
Originally Posted by DragonZim
http:///forum/post/3253417
NY Strip is good but I prefer a Ribeye. Although, my absolute favorite would be a toss up between a flank steak or a skirt steak.
OMG Skirt Steak.....
It is VERY RARE that I can find it here in OK.....
As a matter of fact, when I mentioned it once thay all looked at me like SKIRT WHAT????? lol
 
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dragonzim

Active Member
Originally Posted by meowzer
http:///forum/post/3253421
OMG Skirt Steak.....
It is VERY RARE that I can find it here in OK.....
As a matter of fact, when I mentioned it once thay all looked at me like SKIRT WHAT????? lol
Try asking for Roumanian Tenderloin. Thats another name it goes by. Skirt steak is one of the few steaks that I will actually marinate. Fresh lime juice, cilantro and garlic... marinate for an hour or so and grill.... stuff of the gods!
 
meowzer

meowzer

Moderator
Originally Posted by DragonZim
http:///forum/post/3253429
Try asking for Roumanian Tenderloin. Thats another name it goes by. Skirt steak is one of the few steaks that I will actually marinate. Fresh lime juice, cilantro and garlic... marinate for an hour or so and grill.... stuff of the gods!
Believe me...around here they have no clue LOL....Sometimes Walmart gets it...very very rare though, and when they do it is cut really wierd.....
Speaking of rare....YUMMY it has to be cooked rare too

MAN, now I am thinking of the skinny Italian Sausage I can't get either
....You know the ones you cut and put in a little spiral shape, hold with a toothpick, and grill....YUMMMM....My mother use to make them every Sunday (when it was nice enough outside)
 
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dragonzim

Active Member
Originally Posted by meowzer
http:///forum/post/3253431
Believe me...around here they have no clue LOL....Sometimes Walmart gets it...very very rare though, and when they do it is cut really wierd.....
Speaking of rare....YUMMY it has to be cooked rare too

MAN, now I am thinking of the skinny Italian Sausage I can't get either
....You know the ones you cut and put in a little spiral shape, hold with a toothpick, and grill....YUMMMM....My mother use to make them every Sunday (when it was nice enough outside)
YUM! Had some great skirt steak over the weekend. Grilled, sliced and made fajitas out of it...
 
stdreb27

stdreb27

Active Member
Originally Posted by DragonZim
http:///forum/post/3253417
NY Strip is good but I prefer a Ribeye. Although, my absolute favorite would be a toss up between a flank steak or a skirt steak.
They are good, but around here they usually cut them thinner than the ny strip. And I like the fatter cuts.
 
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