Pick6
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Takes me back to my line cook days as well! Will definitely have to look into something like this when I buy my house.
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It's grilling season.
- Thread starter Kouki
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Frank Reynolds
Co-Owner Paddy's Pub
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Anyone get down on those ceramic komodo style grills?
Grilled a pizza on ours once with grilled chicken, carmelized onions, Jack D's BBQ sauce, Fresh Mozzarella and Gouda it was incredible.
Basically just put the pizza stone inside the ceramic grill loaded with charcoal and hardwood chunks.
Grilled a pizza on ours once with grilled chicken, carmelized onions, Jack D's BBQ sauce, Fresh Mozzarella and Gouda it was incredible.
Basically just put the pizza stone inside the ceramic grill loaded with charcoal and hardwood chunks.
natedagg
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I bacon-wrapped an entire tri-tip 2 weeks ago. Like lattice style bacon weaving. Nothing more manly than weaving bacon. The entire grill was happy - grease everywhere. It was incredible.
One thing that I recommend is for serious grilling, check your inputs: start with damn good ingredients and it really will make a difference. So if you are cooking for 20, well fuck it, just get them marinated boneless skinless chicken thighs, burgers, dogs, etc. But if you are cooking for 2-4 people, then don't be afraid to google a local butcher and get some quality beef. It doesn't even have to be an expensive cut, but aged, grass fed beef or thick cut bacon from some proper hogs makes a world of difference. Remember, you can eat and drink like a fucking KING at home and still save $ versus restaurants. Like for $25/person, I can get everyone drunk on good beer & wine, crab cake appetizers, grilled steaks, grilled U12 prawns, grilled veggies, a nice salad, and still have $ to spare for a dessert as if anyone will have any room.
Last week I made some grilled lamb chops. Fucking amazing. Marinade in Honey, Red Wine vinegar, olive oil, cumin, coriander, chinese 5 spice, salt, pepper. A little bit of Montreal Steak Seasoning on the grill. Lamb chops fit for royalty. Give it a whirl.
One thing that I recommend is for serious grilling, check your inputs: start with damn good ingredients and it really will make a difference. So if you are cooking for 20, well fuck it, just get them marinated boneless skinless chicken thighs, burgers, dogs, etc. But if you are cooking for 2-4 people, then don't be afraid to google a local butcher and get some quality beef. It doesn't even have to be an expensive cut, but aged, grass fed beef or thick cut bacon from some proper hogs makes a world of difference. Remember, you can eat and drink like a fucking KING at home and still save $ versus restaurants. Like for $25/person, I can get everyone drunk on good beer & wine, crab cake appetizers, grilled steaks, grilled U12 prawns, grilled veggies, a nice salad, and still have $ to spare for a dessert as if anyone will have any room.
Last week I made some grilled lamb chops. Fucking amazing. Marinade in Honey, Red Wine vinegar, olive oil, cumin, coriander, chinese 5 spice, salt, pepper. A little bit of Montreal Steak Seasoning on the grill. Lamb chops fit for royalty. Give it a whirl.
natedagg
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This beautiful creature is waiting for me when I get to Chicago. I am getting out of the car and immediately starting a fire inside of it.
Yep. That's right. A motherfucking pizza oven. It's about to get real in the 60062.
I'll be damned if this thing doesn't look exactly like a dung beetle.
Yep. That's right. A motherfucking pizza oven. It's about to get real in the 60062.
I'll be damned if this thing doesn't look exactly like a dung beetle.
The Oi
Ahhhh chachachacha
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Not grilling, but I've got an awesome jerk shrimp recipe.
Half cup of beer, green onion, jamaican allspice, garlic, thyme and some Texas Pete's for the sauce.
I use Sam Adams, but that might be a bit heavy for some. You could probably do with any moderately strong tasting ale or lager.
Put the oven on 500 and cook the shrimp inside the sauce for 5 minutes. Also throw some hard bread in the oven for a minute for dipping.
Awesome, easy to make appetizer.
Half cup of beer, green onion, jamaican allspice, garlic, thyme and some Texas Pete's for the sauce.
I use Sam Adams, but that might be a bit heavy for some. You could probably do with any moderately strong tasting ale or lager.
Put the oven on 500 and cook the shrimp inside the sauce for 5 minutes. Also throw some hard bread in the oven for a minute for dipping.
Awesome, easy to make appetizer.
SixPACK
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I am on Keys side, I need to warm up a couple times before I go for the ol' Greg Focker "spike to the face" big ol' hunk of meat.
Fired up the grill and had some country style ribs and some BBQ chicken. I will try and start taking pics of the good ones.
Having people over this weekend and still undecided what to grill out. Probably classic steaks/brats/some type of seafood. Maybe corn/stuffed peppers.
Fired up the grill and had some country style ribs and some BBQ chicken. I will try and start taking pics of the good ones.
Having people over this weekend and still undecided what to grill out. Probably classic steaks/brats/some type of seafood. Maybe corn/stuffed peppers.
Tlyons
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Meh, I used a Sam Jackson
FiveThous
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Awesome set up sirgravedigging 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.
Kouki
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Thanks. I want to build an enclosure for it, I have a nice spot on my deck. Only problem with the griddle is that there's no cover of course, and covers aren't entirely waterproof (at least not the cover that's made for it). So it's on a slab under my shed's overhang far from my deck.
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Frank Reynolds
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I've got another great little recipe I'll share. This one is for a burger topping sauce.
Ingredients in order: Garlic, Chipotle, Honey, Lime, Bourbon Whiskey.
Ingredients in order: Garlic, Chipotle, Honey, Lime, Bourbon Whiskey.
natedagg
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The Oi
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Trust me. Sam Adams is strong for cooking purposes when you're only cooking it for 5 minutes.
It's a very beery tasting beer.
Kouki
Kouki, Not Cookie.
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sounds good. i made some "donkey sauce" at my cookout last weekend that got rave reviews. yeah yeah it's a guy fieri recipe...but it's good. i ended up kind of making an amalgamation of guy's recipe, and a different recipe, and my own addition
1 cup mayo
2 tsp worchestershire
1 head garlic, roasted and mashed
2 tsp mustard (stadium, recipe called for 1 tsp)
1/4 tsp salt
1/4 tsp pepper (i didn't measure but i'm sure i put more than this in)
1 tsp sriracha (should have put a bit more in)
1 tsp sugar (this was my addition, i didn't measure, maybe only 1/2 tsp)
fridge for a few hours so everything gets merry
yum