Grilling The Perfect Steak on a Gas Grill

**BIGDAY** · 05-29-17, 07:48 AM

Woke up and the internal brisket temp was 183.

I'll bring er to 200-204 ussually before resting it. It's been smoking for 10 hours and I'm seeing another 4-5 hours on the smoke. Then a 3-4 hour rest.

Chow time around 4-5pm.

**DOM-Ganador** · 05-29-17, 09:28 AM

Originally posted by BIGDAY

Woke up and the internal brisket temp was 183.

I'll bring er to 200-204 ussually before resting it. It's been smoking for 10 hours and I'm seeing another 4-5 hours on the smoke. Then a 3-4 hour rest.

Chow time around 4-5pm.

Ribs, Pork Butt, Sausages, Chicken are all childs play when it comes to smoking @ a high and satisfying level.

Beef Briscuit separates the men from the boys, and after a couple less than stellar attempts, I spend the money @ my local BBQ joint and buy it in bulk. Would never pay for anything else there.

Hope you had better luck along with superior skill and enjoy the meat of the GODS.

**BIGDAY** · 05-29-17, 09:50 AM

I've honestly only had a couple that didn't turn out.

I blame it on the cut.

I now concentrate on the cut. Butcher 25 miles from us has awesome prime cuts and have all been great. Also, don't waste your time with flats. Make sure and get the full packer.

Neighbors see me wheel in a keg and a 12 pound packer, they basically invite themselves.

**jjgold** · 05-29-17, 09:54 AM

All of you go to your nearest laboratory this week and get cholesterol readings

**Sam Odom** · 05-29-17, 10:02 AM

Originally posted by jjgold

All of you go to your nearest laboratory this week and get cholesterol readings

**thechaoz** · 05-29-17, 10:14 AM

Originally posted by Otters27

T bone are ok. I prefer ribeye

Just made a T bone last night and couldn't agree more. Less flavor, more chewy even at medium rare.

**franklee168** · 05-29-17, 10:14 AM

I keep trying to bbq rice but it keeps falling into the fire.

**thechaoz** · 05-29-17, 10:16 AM

Originally posted by jjgold

All of you go to your nearest laboratory this week and get cholesterol readings

I eat a keto and an in amazing shape. Read before subscribing to myths. Follow the food pyramid?

Look at our raging obesity epidemic. Sugar, wheat, carbs. Can those and you'll transform

**stevek173** · 05-29-17, 10:16 AM

BigDay seems to really know what he's doing here

I had no idea cooking steaks could get so serious

**BrickJames** · 05-29-17, 10:25 AM

Brick James guide to grilling the perfect steak on a gas grill!

Step one: Fill gas grill with charcoal.

Step two: Sprinkle a little lighter fluid on the charcoal.

Step three: once the coals turn white Grill the steak for four minutes on the first side, and two to four minutes on the next side depending on how well done you like your steak.

**brooks85** · 05-29-17, 10:29 AM

problem with t-bone is it's two different pieces of meat. You have the strip loin on one side and the tenderloin on the other and they cook differently; and one is much better than the other. It's kind of like trying to cook a whole chicken, you can do it but you'll get much better results if you separate the white from the dark meat. Whenever I have t-bone I cut the meat from the bone.

I do the same thing with ribeyes too actually. This picture sums it up perfectly lol, that spinalis muscle is amazing and I always cook it separately.

**Philmill** · 05-29-17, 10:39 AM

tri-tip

rib-eye

**USCPHILLYGUY** · 05-29-17, 11:00 AM

**USCPHILLYGUY** · 05-29-17, 11:02 AM

Finished product....gotta admit was a bit difficult to cook and did have some flair ups even with lid closed. Think I will invest in a good charcoal grille

**stevek173** · 05-29-17, 11:43 AM

Wow!

**BIGDAY** · 05-29-17, 12:01 PM

Awesome.

**JIBBBY** · 05-29-17, 12:11 PM

Originally posted by USCPHILLYGUY

Finished product....gotta admit was a bit difficult to cook and did have some flair ups even with lid closed. Think I will invest in a good charcoal grille

Now those look like some good cuts, bbq'd just right on the grill.. Nothing like a thick juicy steak, seasoned and grilled just right..

**JAKEPEAVY21** · 05-29-17, 12:12 PM

looks good philly

butcher shops are definitely the sharp play, best quality

**Russian Rocket** · 05-29-17, 12:13 PM

damn this thread is making me hungry...it's getting kinda late here, but I might have to make a chicken soup right now

**manny24** · 05-29-17, 12:16 PM

Originally posted by BIGDAY

Woke up and the internal brisket temp was 183.

I'll bring er to 200-204 ussually before resting it. It's been smoking for 10 hours and I'm seeing another 4-5 hours on the smoke. Then a 3-4 hour rest.

Chow time around 4-5pm.

*insert MmaChicka calf roping gif*

**BIGDAY** · 05-29-17, 12:36 PM

Flat is done.

Resting the Point for the party now!

**Sam Odom** · 05-29-17, 12:41 PM

BIG 'fuking' DAY

**Mac4Lyfe** · 05-29-17, 12:52 PM

Originally posted by BIGDAY

Flat is done.

Resting the Point for the party now!

Holy crap... That's a delicious brisket. Big up, BigDay!

**BIGDAY** · 05-29-17, 12:58 PM

#LiveOffTheLand

**stevek173** · 05-29-17, 01:02 PM

He's clearly owning except that country music is 100% AWFUL.

Damn that meat looks good.

**Russian Rocket** · 05-29-17, 01:04 PM

Originally posted by BIGDAY

Flat is done.

Resting the Point for the party now!

BigDay could easily do one of this shows on a Cooking channel. Good energetic personality and knows his stuff.

**Mac4Lyfe** · 05-29-17, 03:21 PM

We're about to eat. I didn't have time to show preps and my backyard is a fukkin mess. I'm changing my garage layout and backyard patio. Smoked up the meats with only sausage left, which only take 30 minutes.

Most important piece of equipment. You literally cannot mess up food with a Traeger.

Load up your wood, set it and forget it...

Beef ribs

Chicken

Brisket

Baked beans with a bit of hickory sausage. Smoke this on the Traeger and you will have some awesome smoked beans.

Sausage links just starting...

Salad, potato salad, smoked corn, and a seafood salad rounds it out. Ice from Sonic (yes, you can buy ice from sonic), laying out by the pool.

**Alfa1234** · 05-29-17, 03:53 PM

Let the meat go to room temperature first, if it goes from cold to instant hot it'll "scare" and become chewy.
Put salt and pepper on both sides, gently rub it into the meat so it will absorb the spices.
Make sure the grill is hot, grill each side of the meat for about 30secs to close all the veins and keep the moist in.
Turn off 1 side of the grill and slowly cook the meat on that cooler side to avoid burning. If you can close the top of the grill that would be perfect as it'll create an oven. Use some wood chips to create a smokey flavour and resist temptation to open the grill all the time so the meat can absorb some of the smoke flavour, this will imitate a charcoal bbq on your gass grill.

If it's a really big piece of meat, wrap it in some tinfoil immediately after taking it off the grill and let it "rest" for 5 to 8 mins before cutting.

**gauchojake** · 05-29-17, 04:00 PM

BIGDAY what kind of wood? What kind of smoker? Details pal. Looks great

**USCPHILLYGUY** · 05-29-17, 04:15 PM

Great thread men

**gauchojake** · 05-29-17, 04:17 PM

Originally posted by USCPHILLYGUY

Great thread men

**tony_come** · 05-29-17, 04:17 PM

Chicken salad here

Have a nice day!

**19th Hole** · 05-29-17, 06:12 PM

Originally posted by Philmill

tri-tip
rib-eye

Rib eye ...Yes

Tri-tip is for the dogs. Never heard of tri-tips
before moving to California. Tried it and discovered life
was much better without it.

Enjoy the holiday.

**Smoke** · 05-29-17, 06:44 PM

Originally posted by manny24

*insert MmaChicka calf roping gif*

Good lord!!!!

**Otters27** · 05-29-17, 06:58 PM

I am getting a Traegger Smoker Tomorrow. Will come back to ask how to cook brisket, ribs, pork, wings ect.