ChrisHager's Grilled Thread - Page 18 - JeepForum.com

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post #256 of 384 Old 08-24-2013, 02:55 AM
phitmein
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Random thought maybe .

How does the old saying about your dog go ?

"His bark, is worse than his bite "

Well, they weren't talking Q were they .

Just say'n .

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post #257 of 384 Old 09-18-2013, 12:02 PM Thread Starter
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Since it has been a while since I've posted, I figured I'd throw a couple pictures up from last week - the wife and I grilled up some steak! I haven't smoked anything in quite a while but hope to get back to it soon. Things have just been crazy lately which has kept me from grilling! On top of being busy, we tore out the pool and deck so I've temporarily lost my cooking area!




~Chris
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"You can't recycle tartar sauce."
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post #258 of 384 Old 09-18-2013, 12:16 PM
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Oh, damn. Now I *really* want a steak.....


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post #259 of 384 Old 09-18-2013, 03:56 PM
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My favorite! You can't get a better steak than what you grille at home.
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post #260 of 384 Old 09-18-2013, 04:01 PM Thread Starter
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These were from my fresh beef stock pile too!

~Chris
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"You can't recycle tartar sauce."
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post #261 of 384 Old 09-24-2013, 11:17 PM
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Chris, what do you recommend for steaks? All you have access to, on a budget, is grocery store steaks. I usually do a montreal spice, which is pretty good.

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post #262 of 384 Old 09-25-2013, 08:32 AM Thread Starter
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I usually do my steaks one of two ways:

1. I season with only salt and pepper right as I'm putting them on the charcoal grill. Cook medium to medium rare, remove from grill, and let sit for 5 minutes. The minimal seasoning allows you to taste the steak. I like this way because it is simple and the steak turns out well.

2. Stuffed Steak - I can't believe I don't have this recipe up. I'll type what I remember but adapt this post when I post pictures.

The original recipe called for an inch or two thick steak(s). I tried this but not only is it expensive, you have to cook the steak at a very low heat to cook all the way through. Since an hour or more cook time for a steak is a pain, I go for thinner steaks.

OK, first step is fry up a pound or so of bacon. While the bacon is cooking away, saut some diced up onions and garlic in another pan. I think I use 1 large onion and maybe 3ish cloves of garlic (we love garlic). Once this is all cooked up, crumble the bacon into a mixing bowl, add the cooked onion and garlic, and crumble in some feta cheese. Mix this all together.

Next, butterfly the steak, add a bit of salt and pepper to said steak, then cram in the stuffing from above. Depending on how this step goes, you may decide to pinch the steak closed and hold it together with some soaked toothpicks. Once everything is put together, throw the steak on the grill. You'll probably have to cook the steaks at a little lower heat since they're still so thick. Be sure to flip them as well.

Once they're done, let them rest for a few and enjoy. I find the stuffing that falls out makes for a nice topping!

Now, this recipe takes a bit longer to prepare but is well worth it. ReJeana isn't a huge meat eater but she loves when I cook this. I will say, these are very rich. The bacon along with the feta cheese will fill you up fast. When we first tried this recipe, I bought some massive steaks. We had a ton of leftovers between the two of us. The second time around, I went with thinner steaks and still had about half left. What I've found is, you'll probably only eat half as much as you think.

~Chris
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Quote:
Originally Posted by Matt
"You can't recycle tartar sauce."
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post #263 of 384 Old 09-26-2013, 11:23 PM
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I stuck with #1, turned out pretty well. I am still working out how much heat and time on the grille for the steak. I am working off of a mini Coleman campfire grille. Gets the job done but, far from ideal in heat distribution!

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post #264 of 384 Old 09-27-2013, 08:19 AM Thread Starter
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Michael, I'm disappointed you didn't share pictures with the group... Haha!

I assume the Coleman is one of the little propane type grills? What I like to do is have a hot spot to sear the steak then a cooler area to slow cook through the middle. Maybe try with high heat first then knock it down a little after you've seared the outside.

To be honest, I feel I'm still learning how much time to cook things on the grill. It's an acquired skill. It's especially hard when it's dark outside.


~Chris
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Quote:
Originally Posted by Matt
"You can't recycle tartar sauce."
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post #265 of 384 Old 10-30-2013, 10:30 AM
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All this stuff looks great Chris. I am going to start with the bacon wrapped stuff brats. Keep the thread going and I will keep trying.

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post #266 of 384 Old 10-30-2013, 11:17 AM Thread Starter
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Good luck! Remember, the more you practice, the more awesome food you have to eat!

We're doing a pretty big smoke this weekend for our birthdays (I have a twin brother). Our younger brother is coming into town. The two of us are loading up my UDS into the J-10 and heading over to my twin brother's house to smoke pork butts. Said twin is smoking a couple racks of ribs in his offset smoker. Ironically, just a touch over a year ago, the three of us did almost the same thing to break in my freshly build UDS: http://www.jeepforum.com/forum/f365/...l#post14309031

I guess we will have to make this a yearly tradition! I'll take plenty of pictures.


~Chris
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Quote:
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post #267 of 384 Old 10-30-2013, 11:09 PM
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Sounds like fun and have a Happy Birthday .

Take pictures please .
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post #268 of 384 Old 10-31-2013, 09:02 AM
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Thanks Chris. They were great.

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post #269 of 384 Old 10-31-2013, 09:07 AM Thread Starter
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Quote:
Originally Posted by phitmein View Post
Sounds like fun and have a Happy Birthday .

Take pictures please .
Thanks! I will definitely take pictures!

Quote:
Originally Posted by dayriesw View Post


Thanks Chris. They were great.
They look awesome! Great job not burning the bacon. I still fight flareups occasionally. You really have to keep an eye on bacon!

~Chris
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Quote:
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post #270 of 384 Old 10-31-2013, 10:56 AM
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Quote:
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Thanks! I will definitely take pictures!



They look awesome! Great job not burning the bacon. I still fight flareups occasionally. You really have to keep an eye on bacon!
Yeah. I had to use the oven instead of the open flame due to weather here.... But next time will be flame so I can char the bun. I didn't use the peppers but everything else was awesome.

I cooked the bacon for 25-30 minutes in oven @ 400 degrees.

I wasn't sure about the pickle at first but glad once the first bite happened.

I will be trying another receipt hopefully next week. Do you have anything that is campfire friendly? I don't mind prepping it all at the house but it would have to last a couple hours in the ice chest before getting to the camp.

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