Best way to cook a steak

#29
#29
Jasongivm6 said:
Speaking of dry rub, what's the best for pork tenderloin?
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Will let you in on a Memphis in May award winning rub. Don't know measurements because i don't measure. Just add a little then if it needs it a little more. But Start with a base of "Seasoned" meat tenderizer, add garlic powder, onion powder, dry mustard, cumin, smoked paprika, chipotle chili powder, just a touch of file', and then add table sugar and brown sugar. just keep stirring these around and add more of what you think it needs to taste. The chili andd Paprika will add some kick, the cumin adds a little smokiness, the mustard adds a little depth and the meat tenderizor actually has some flavor but it is self explanatory. The sugars will melt on the meat causing all of the rub to Glaze the meat. UNREAL Flavor. I keep some of this mixed up all the time. Can be used just as you would any store bought Tony Catchery, or Cavenders, or any "Cajun Seasoning". But with out the excess salt!! And every bit if the ingredients can be bought at any grocery store or wal-mart, and you can get multiple "batches" out of the indgrediants, or make one big batch and give them away, or store them for yourself.
 
#31
#31
Charcoal is best but IMHO it has more to do with getting the heat right than the source of the heat.
 
#35
#35
I prefer charcoal but you can cook a damn fine steak on gas. Because you cook so hot and so fast, it isn't on there long enough to get charcoal flavor, or the gas taste for that matter. But for any thing slow cooked or indirectly cooked I want charcoal.
 
#38
#38
I have a cast-iron smoker box on my gas grill -- throwing some pre-soaked mesquite or hickory chips in there as the grill preheats really does wonders for gas grill cooking.

Somebody asked about pork tenderloin -- here you go: I cook mine on aluminum foil on the top grill rack with the heat at "medium" for about 30-40 minutes, turning and basting with Stubb's Moppin' Sauce. Then, I move it to the direct heat for about 5 minutes a side to finish cooking and char.

As for dry rubs -- I love Rendezvous's version. Stubb's and Corky's aren't bad, but it's tough to be the Memphis original.
 
#39
#39
I thought any steak cooked outside on campus,drinks in hand,chicks about,makes any steak taste good,no?:)
 
#41
#41
I went to school in Sweet home Alabama, at the moment i am back home in south america and i really miss dales seasoning sauce, can any body help me with a sort of recepie that will give a similar flavor with normal or common ingredients??

thank you
 
#42
#42
my marinade for pork tenderloin: garlic, soy sauce, dijon mustard, and a touch of honey. marinade it overnight and then grill it off. Cut in thin slices, get some good rolls, some cheese, and some hoisin sauce. FANTASTIC.

For pork i really feel like a brine or salty marinade helps a lot.
 
#43
#43
volfanbill said:
if it's a choice cut of meat i only use cracked pepper. if the meat isn't so good, i'll marinade it in soy and worcestershire. have you ever used the dale's in chicken? it's fabulous
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That is actually a good combo on steaks!! My uncle did that once and I loved it.


On a side note, I normally just use an A1 marinade, one of their spicy ones for a nice kick.
 
#44
#44
aechacal said:
I went to school in Sweet home Alabama, at the moment i am back home in south america and i really miss dales seasoning sauce, can any body help me with a sort of recepie that will give a similar flavor with normal or common ingredients??

thank you
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Here's the ingredients listed on the bottle in order (I assume that means from highest used to least used).

Soy Sauce
Water
Salt
Corn Syrup
Monosodium Glumate (probably a preservative or stabilizer)
Ginger
Paprika

Sounds pretty straight forward.

Their low(er) sodium version is

Soy Sauce
Soybean Oil
Water
Corn syrup
Vinegar
Salt
Spices (big help!)
less than 2% dehydrated onion and garlic

Good luck
 
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