Just got me a little propane grill and was wondering if anyone had any tips or great maranade recepies.

I want to grill up some tri-tips tomorrow. Was wondering if it was true that you should slow cook thick pieces of meat in the oven then grill it for it to come out best?

here some pics of my little grill. Going to pic up the table stand that goes with it tomorrow too.

 

I got a ton of recipes for grilling. We end up grilling most the year with our charcoal BBQ and when I get my new place I am doing a built in on the back deck with natural gas hookup and a wood smoker

 

well share some of these said recipes cause I too just started getting into this grilling on weekends mode, and I lack the knowledge of some good recipes :bigok:

 

thick meats...try doing them this way...

take the meat out of the fridge well in advance and let it sit out until it gets to room temperature all the way through. this will reduce your cooking time drastically.

i like to rub steaks down with some salt (i need to get some sea salt), fresh cracked pepper, then olive oil. i'll let the steaks sit for 10-15 minutes after i rub them down. then it's off to the grill.

cook that meat until you think it's just about as done as you want. it's been many years, but i can still almost feel how done the meat is by pressing with a finger or two. i like med-rare.

once you pull the meat off the grill, let it do nothing but sit for 5 minutes before you cut. why? well, this sitting time will allow all the juices to flow back throughout the meat, making it moist and juicy throughout. ever cut into a steak and you have blood all over the plate? letting the meat sit for a few minutes will help prevent that.

 

Flank steak with ginger marinade

1 Flank Steak 2-3lbs trimmed of fat and silver skin

Marinade:
1/4 cup soy sauce
1/4 cup mirin, sake, or sweet sherry
1/2 cup peanut oil or vegetable
1 tablespoon sesame oil
1/4 cup finely chopped green spring onion, including tender green parts
4 cloves garlic, minced
1 tablespoon chile oil or chile paste

Score steak about 1/4" deep across the grain 3 or 4 times on both sides.

Mix marinade ingredients and let steak sit in marinade for 2 hours at room temperature or overnight in fridge. If in fridge remove 30 minutes prior to grilling.

Remove steak from marinade and pat dry grill directly over medium heat turning 2-3 times until well browned (do not cook over medium or flank steak is wasted on you)