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It's grilling season.
- Thread starter Kouki
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CornerThree
13-7-9-14
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Re: It's fucking grilling season.
I know the Propane vs Charcoal debate will go on forever. If you do use propane, though, here's a tip. Instead of switching the tank at Sheetz and spending 23 dollars to pick up 15lbs of propane, take your tank to somewhere like Tractor Supply or UHaul and get it filled. It's like 13 bucks to fill your tank completely. Helluva deal, plus you're getting about an extra 1/4 more propane.
I know the Propane vs Charcoal debate will go on forever. If you do use propane, though, here's a tip. Instead of switching the tank at Sheetz and spending 23 dollars to pick up 15lbs of propane, take your tank to somewhere like Tractor Supply or UHaul and get it filled. It's like 13 bucks to fill your tank completely. Helluva deal, plus you're getting about an extra 1/4 more propane.
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Re: It's fucking grilling season.
Give one, get one:
Ben: You were asking about chicken brines early in the thread... this one has been great this year:
One bottle of Margarita Mix (the mix, no booze)
1/4 cup of salt
ground pepper to your liking
3-5 minced cloves of garlic
One bunch of cilantro, chopped
If you like margaritas, you will like the way your chicken tastes after drinking margaritas overnight.
Okay, I have a four pound pork butt covered in rub on the smoker right now. I filled the charcoal chimney up, got it going real hot, and dumped soaked hickory chips on the coals. I'm a little worried I put too many wood chips on the coals and my fire will go out, but whatever.
How long should I let that bad boy sit on the grill before I flip it? How long do I let it go before I pull it out?
Give one, get one:
Ben: You were asking about chicken brines early in the thread... this one has been great this year:
One bottle of Margarita Mix (the mix, no booze)
1/4 cup of salt
ground pepper to your liking
3-5 minced cloves of garlic
One bunch of cilantro, chopped
If you like margaritas, you will like the way your chicken tastes after drinking margaritas overnight.
Okay, I have a four pound pork butt covered in rub on the smoker right now. I filled the charcoal chimney up, got it going real hot, and dumped soaked hickory chips on the coals. I'm a little worried I put too many wood chips on the coals and my fire will go out, but whatever.
How long should I let that bad boy sit on the grill before I flip it? How long do I let it go before I pull it out?
cdt
Winter Is Here
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Re: It's fucking grilling season.
Keys I would gladly paypal you some $ if you could bundle some of these recipes in an email for me.....
I'm a novice at cooking but after Memorial day I need to buy a grill ASAP.
Keys I would gladly paypal you some $ if you could bundle some of these recipes in an email for me.....
I'm a novice at cooking but after Memorial day I need to buy a grill ASAP.
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kookoo
Good 'Ole J.R
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Re: It's fucking grilling season.
How about a "Cooking with Keys" thread? I'm looking to expand my skills from Indian food and you seem to know your shit.
How about a "Cooking with Keys" thread? I'm looking to expand my skills from Indian food and you seem to know your shit.
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Re: It's fucking grilling season.
Damn, I know this isn't a grilling recipe, but it goes great with whatever you grill:
Watermelon and Cantaloupe Salad with Mint and Basil Vinaigrette Recipe : Giada De Laurentiis : Recipes : Food Network
Instead of adding a shot of amaretto, which is suggested, add a bottle of vodka and chill overnight. Boom, you have killer martinis for 6-8 people. Now if you will excuse me, I have to drink some water and get up enough energy to clean up the mess outside.
Damn, I know this isn't a grilling recipe, but it goes great with whatever you grill:
Watermelon and Cantaloupe Salad with Mint and Basil Vinaigrette Recipe : Giada De Laurentiis : Recipes : Food Network
Instead of adding a shot of amaretto, which is suggested, add a bottle of vodka and chill overnight. Boom, you have killer martinis for 6-8 people. Now if you will excuse me, I have to drink some water and get up enough energy to clean up the mess outside.
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Re: It's fucking grilling season.
I did it last Friday. It's a good idea to flash boil them first, but the flavor in the shells become intensified in the meat. I didn't taste smoke or grill flavor, but the seafood taste and sweetness in the crablegs were delicious. I'd suggest doing it for an appetizer along with something more substantial.
Here's my new favorite home made summer salsa, great with chicken and seafood on the grill:
Two avocados
Three fresh tomatillos
one mango
one serrano pepper
one large shallot
one green onion
Half a lime
a fistful of organic cilantro
salt and pepper
______________________________
I know that is going to come to about ten bucks for a garnish, but trust me it's worth it. You end up with 4-6 cups of delicious. You can put that on bland unseasoned ground chuck patties and it will blow people's minds.
1. Peel the husk of the tomatillos, wash, and cut them in half. Put them in the oven with the serrano pepper at 400 degrees for about 20 minutes. Cut the serrano pepper in half and remove all or most of the seeds, depending on how much you like heat.
2. Dump them in a blender with a fistful of washed organic cilantro, green onion and the shallot, chopped up in manageable pieces. I know organic cilantro is more expensive, but I just read a study that the biggest health payoff for organic products over normal pesticide products are the leafy greens, and cilantro is numero uno for health benefits. Blend for 15-25 seconds. dump this loose jelly in a bowl.
3. Cut the mango and two avocados in half, separate from the pit, and cut the delicious meat of the fruit into cubes against the skin. Hollow out the skins using a tablespoon. Dump it into the bowl and salt and pepper to your liking, pour in the juice of half a lime.
4. Mix with a wooden spoon.
5. When you store the salsa, put the pits of the avocado in the bowl. This prevents browning.
I did it last Friday. It's a good idea to flash boil them first, but the flavor in the shells become intensified in the meat. I didn't taste smoke or grill flavor, but the seafood taste and sweetness in the crablegs were delicious. I'd suggest doing it for an appetizer along with something more substantial.
Here's my new favorite home made summer salsa, great with chicken and seafood on the grill:
Two avocados
Three fresh tomatillos
one mango
one serrano pepper
one large shallot
one green onion
Half a lime
a fistful of organic cilantro
salt and pepper
______________________________
I know that is going to come to about ten bucks for a garnish, but trust me it's worth it. You end up with 4-6 cups of delicious. You can put that on bland unseasoned ground chuck patties and it will blow people's minds.
1. Peel the husk of the tomatillos, wash, and cut them in half. Put them in the oven with the serrano pepper at 400 degrees for about 20 minutes. Cut the serrano pepper in half and remove all or most of the seeds, depending on how much you like heat.
2. Dump them in a blender with a fistful of washed organic cilantro, green onion and the shallot, chopped up in manageable pieces. I know organic cilantro is more expensive, but I just read a study that the biggest health payoff for organic products over normal pesticide products are the leafy greens, and cilantro is numero uno for health benefits. Blend for 15-25 seconds. dump this loose jelly in a bowl.
3. Cut the mango and two avocados in half, separate from the pit, and cut the delicious meat of the fruit into cubes against the skin. Hollow out the skins using a tablespoon. Dump it into the bowl and salt and pepper to your liking, pour in the juice of half a lime.
4. Mix with a wooden spoon.
5. When you store the salsa, put the pits of the avocado in the bowl. This prevents browning.
Kouki
Kouki, Not Cookie.
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Re: It's fucking grilling season.
I've made ribs a couple times now this summer. My last rendition:
Rub (estimated):
2 parts brown sugar
2 parts smoked paprika
1 part salt
1 part black pepper
1 part garlic powder
1 part onion powder
Steam liquid (estimated again):
3 parts water
1 part apple cider vinegar
2 shots whiskey
Diced shallot
Steam in broiler tray in oven at 250 for 2.5-3 hours (wrapped tightly in aluminum foil). Preheat grill to a medium-high. Brush on sauce (I find that Bullseye is actually really good on ribs). Grill till sauce is gooey and charred on both sides. I like to brush on some more after that too but some don't like them super saucy.
Next time I want to rub the ribs and leave them wrapped in plastic wrap overnight. Also want to smoke them but I don't have that stuff on hand. I was surprised at how well the whiskey came through. Very subtle but definitely there (my gf couldn't taste it but I don't think she knew what to taste for).
I've made ribs a couple times now this summer. My last rendition:
Rub (estimated):
2 parts brown sugar
2 parts smoked paprika
1 part salt
1 part black pepper
1 part garlic powder
1 part onion powder
Steam liquid (estimated again):
3 parts water
1 part apple cider vinegar
2 shots whiskey
Diced shallot
Steam in broiler tray in oven at 250 for 2.5-3 hours (wrapped tightly in aluminum foil). Preheat grill to a medium-high. Brush on sauce (I find that Bullseye is actually really good on ribs). Grill till sauce is gooey and charred on both sides. I like to brush on some more after that too but some don't like them super saucy.
Next time I want to rub the ribs and leave them wrapped in plastic wrap overnight. Also want to smoke them but I don't have that stuff on hand. I was surprised at how well the whiskey came through. Very subtle but definitely there (my gf couldn't taste it but I don't think she knew what to taste for).
Last edited:
Kouki
Kouki, Not Cookie.
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gravedigging my own thread here
i bought a house last autumn and intend to do a lot of entertaining because my back yard is pretty awesome
my weber kettle grill wasn't going to cut it and any big cheap grill is going to be crap but i didn't want to shell out the money for a big weber
i loved my days cooking as a line cook on a flat top so i bought this sucker
it is amazing. 60,000 BTU's and 756 in^2 cooking area that is completely useable because you can throw stuff up against the sides.
made smashed diner-style burgers the first night for a crowd of 20, the first round stuck pretty badly (even though i seasoned it beforehand) but after that it became pretty non-stick. pictured above is fried rice and as you can see i'm working on scrambling some eggs, and they did not stick at all. as non-stick as non-stick cookware.
fun as hell to cook on, all my friends were just standing around watching me. no chance of typical grill issues like burners getting rusted out or flare-ups. and if i were to pre-form my meat patties (as opposed to smashing them on the flat top), this thing can put out a lot of food, just look at this pic from an amazon review
Plus I now have a legitimate use for my laser thermometer. Gets close to 500 degrees and that was on a moderately windy day.
i bought a house last autumn and intend to do a lot of entertaining because my back yard is pretty awesome
my weber kettle grill wasn't going to cut it and any big cheap grill is going to be crap but i didn't want to shell out the money for a big weber
i loved my days cooking as a line cook on a flat top so i bought this sucker
it is amazing. 60,000 BTU's and 756 in^2 cooking area that is completely useable because you can throw stuff up against the sides.
made smashed diner-style burgers the first night for a crowd of 20, the first round stuck pretty badly (even though i seasoned it beforehand) but after that it became pretty non-stick. pictured above is fried rice and as you can see i'm working on scrambling some eggs, and they did not stick at all. as non-stick as non-stick cookware.
fun as hell to cook on, all my friends were just standing around watching me. no chance of typical grill issues like burners getting rusted out or flare-ups. and if i were to pre-form my meat patties (as opposed to smashing them on the flat top), this thing can put out a lot of food, just look at this pic from an amazon review
Plus I now have a legitimate use for my laser thermometer. Gets close to 500 degrees and that was on a moderately windy day.
Last edited:
Soda
Listen To The Kids!
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I actually bought a house with an entertaining back-yard this past autumn as well! My cooking apparatus is just a standard gas Weber though.
How much did that flat-top run you? Did you do a bunch of research before grabbing it?
How much did that flat-top run you? Did you do a bunch of research before grabbing it?
Kouki
Kouki, Not Cookie.
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Not a ton of research, no. Pretty much just Amazon reviews. I usually over-research but in this case I just went with it....not sure if there are similar products on the market. I don't really want to know now either, ha.
I bought it for 300 at Lowes. At one point Amazon had it for 270.
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Great thread bump!
I never start with an expensive cut of meat because I'm afraid I'll be rusty with my timing. This is a great warmup:
Take a ball of mozzarella cheese. Cover it with hamburger meat like a meatball. I like using dry rub or just salt, brown sugar, and pepper in my burgers. Cover that ball with a slice of bacon and secure the bacon with a toothpick. I cook these low (maybe about 350 degrees) with indirect heat. At the end, brush on some barbecue sauce. Remove the toothpicks to prevent anyone from puncture wounds.
Here's a nice partner: Buy some fresh Anaheim peppers. Slice them from stem to tip, and stuff the insides with a mix of equal parts crumbled Ritz crackers and shredded cheddar cheese. If it doesn't hold together in your pepper, bind the mixture with an egg. There you go, smoky mild poppers.
You are welcome.
I never start with an expensive cut of meat because I'm afraid I'll be rusty with my timing. This is a great warmup:
Take a ball of mozzarella cheese. Cover it with hamburger meat like a meatball. I like using dry rub or just salt, brown sugar, and pepper in my burgers. Cover that ball with a slice of bacon and secure the bacon with a toothpick. I cook these low (maybe about 350 degrees) with indirect heat. At the end, brush on some barbecue sauce. Remove the toothpicks to prevent anyone from puncture wounds.
Here's a nice partner: Buy some fresh Anaheim peppers. Slice them from stem to tip, and stuff the insides with a mix of equal parts crumbled Ritz crackers and shredded cheddar cheese. If it doesn't hold together in your pepper, bind the mixture with an egg. There you go, smoky mild poppers.
You are welcome.
The Oi
Ahhhh chachachacha
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Been doing a ton of smoking over the winter. Mostly ribs, shoulder and wings.
It will be pleasant to be able to finish ribs on the grill without having to clear snow from the front door before starting the gas.
It will be pleasant to be able to finish ribs on the grill without having to clear snow from the front door before starting the gas.