Grilling out

[zeppy]

Well, since it is, after all, summer time, just figured I'd ask what y'alls favorite things were to grill out. :cool:

Personally, mine is a nice big juicy burger with bacon, lots of fried onions, enough swiss cheese to clog my aeorta (sp?), and barbeque sauce (Sweet Baby Ray's) on a nice toasted Kaiser bun.

Other than that, grilling out chicken/peppers/onions to make fajitas is muy bueno, and ya can't go wrong with a good steak. :happycow:

[tsmo]

I like to do a lil trout fishing.. and they go great on the grill.

slice them down the belly and run my finger through to remove the entrails. clean em up and throw in a slice or two of lemon and some butter. wrap them up in alumium foil and toss them on the grill. melts in your mouth.. :yumyum:

[mstad]

You can't go wrong with a good steak, but my favorite thing to grill,

Ribs

[XTSixer]

Don't forget the old standard.....hot dogs. I like the kosher kind, more meat & less shrink.

But.......Ribs or a brisket can't be beat.

[Sagaris]

Don't forget the desert, chuck a few bananas on the BBQ (unpeeled ) ,when they're black 10 mins or so, remove , peel and Bobs your uncle.
For the kids serve with ice cream and for the big boys and girls tier a little liqueur over .
I prefer Glayva ( Scotch based )and ice cream. Oh you can experiment with other fruit like peaches, but cover in foil first.

[throatyogurt]

here are a few:

pineapple
brats (johnsonville kicks ass)
salmon

[skyNet]

Rotisserie chicken baby.

Gas grill, for me I remove the actual grills. Metal pan goes over the burners, preferably about 1-2" deep. Fill with water. Preferably have a pan that doesn't cover one of the burners, and take some hickory chips soaked in water then triple wrapped in tin foil with 2 stabs of a fork on the top for holes. turn all the burners on low and go spear the chicken. Slather well with BBQ sauce, I just use Kraft bbq sauce for my chicken. Toss it on the grill, close the grill up and adjust flame to where you get smoke out of the chips pack and the water isn't boiling but is steaming slightly. Probably will be a smidge above the lowest setting. Let it just rotate with the motor for 90-120 minutes, every now and then go out there and paint the chicken with sauce while sipping a beer.

That sumbitch will fall APART on you when you take it off.. and it'll taste frigging awesome, moist as all get out. I take the giblits and such and just toss them in the blender raw and give them to the dog slurry style over her chow, the german shepherd needs her nutrients :)

[zeppy]

here are a few:

pineapple
brats (johnsonville kicks ass)
salmon

*yells* "THROATYOGURT'S GOT JOHNSONVILLE BRAAAATS!!" :happycow:

[dvaudio99]

I love all this stuff, never tried the bananas sounds gross, but Ill try it next week. I like a slowly marinated NY Strip Steak Thick cut

[The_Maddox]

Baby Back Ribs Smoke em over hickory for about 3 to 4 hours. Move to medium heat, to finish off, basting with sauce about the last 15 minutes. "Curleys Sauce", Memphis..."Gates Sauce", Kansas City..."Sweet Baby Rays", ?

[joerockhead]

Pork chops
Chicken
Steaks
burgers
Brats
Italian sausge

[throatyogurt]

*yells* "THROATYOGURT'S GOT JOHNSONVILLE BRAAAATS!!" :happycow:

wonder if this is a SERIOUS thread, but jic it isn't. YOU BASTARD!!!! :tongue:

eh, I guess I can share em tho. I do want to try this beer bath w/ onions i seen on tv. anyone had that yet?????

[mstad]

I do want to try this beer bath w/ onions i seen on tv. anyone had that yet?????
I think I know what you're talking aboot. If so, try it. It's Mmmmmm Gooooood.

[adrenaline]

Im gonna be grilling some big juicy steaks tonite..

[throatyogurt]

I think I know what you're talking aboot. If so, try it. It's Mmmmmm Gooooood.

oh, i plan on it; i was just wondering if anyone else had done so. not that good brats need any extra flava. dammit, i just ate and am getting hungry thinking about this... :yumyum:

[mstad]

I've done it, and now that you bring it up, I think it's time to do it again.

[throatyogurt]

i needs me a job so i can do some masta-grillin. hell, if the regulars all lived close by, i'd invite everyone over and we'd have to do a WR pot-luck. course, i would prob have to grill some of the shiz right there. I couldn't begin to imagine all the alcohol we'd consume. dear god, throw in a pool and i think that 90% of the group would wake up pantsless w/ a fireman's helmet on. oh well. lemme know how them brats come out man!!!

[mstad]

Just got the Brats for a camping trip this weekend. They won't be beer bath brats, but they'll be damn good camping food.

[midnight]

carne asada man. every kind of spicy/cheese what the hell ever kind of sausage u can find. all good stuff
hotdogs/burgers are the essentials though

[rjsincs]

i needs me a job so i can do some masta-grillin. hell, if the regulars all lived close by, i'd invite everyone over and we'd have to do a WR pot-luck. course, i would prob have to grill some of the shiz right there. I couldn't begin to imagine all the alcohol we'd consume. dear god, throw in a pool and i think that 90% of the group would wake up pantsless w/ a fireman's helmet on. oh well. lemme know how them brats come out man!!!


i personally like ballpark hot dawgs more than any other they taste best boiled, or grilled or any way ive ever had em.

anyone make the beer can chicken? i bought the rack from wally world last year but havent tried it. ive heard good things anything i should know about?

and could you imagine if the regs lived close by? it would just be awsome. these people rawk on here i bet they would be hella fun in person

[Jimi]

I grill everything. I do the typical all-american beef/pork/chicken, but I also grill lots of fish and veggies.

Barbecued Salmon with Grilled Romaine and Citrus Vinaigrette

Barbecue glaze:
1/2 small red onion, finely chopped
1 tablespoon extra-virgin olive oil
3 tablespoons red wine vinegar
1 cup dark amber maple syrup
1 tablespoon tomato paste
1 tablespoons Worcestershire sauce
1 teaspoon curry powder
1/8 teaspoon liquid smoke flavoring
1 teaspoon coarse black pepper

Vegetable cooking spray
4 salmon fillets or salmon steaks, 6 to 8 ounces each
Coarse salt
1 small navel orange, zested and juiced
1 small lemon, zested and juiced
1 clove garlic, finely chopped
2 teaspoons Dijon mustard
2 tablespoons chopped fresh tarragon leaves
1 teaspoon salt
1/2 cup extra-virgin olive oil, eyeball it
2 large hearts romaine lettuce
3 scallions, chopped


Prepare grill or preheat grill pan.
On your stove top or on your outdoor grill, place a small sauce pot over moderate heat and cook onion in oil for 3 minutes. Add vinegar and reduce by half. Add syrup, tomato paste, Worcestershire, curry, smoke flavoring and pepper. Bring to a bubble and simmer.

Spray salmon with cooking spray and season with salt. Grill for 3 minutes, turn and baste liberally with glaze. Turn again, glaze opposite side. If you care for salmon pink at center, remove after 6 minutes. For opaque salmon, grill 5 minutes on each side.

Whisk citrus with garlic, mustard, tarragon and salt. Stream in oil to combine.

Spray romaine hearts with cooking spray and place on grill 2 minutes, charring the outside leaves. Remove and cut each heart in half lengthwise, using tongs to help hold on to the charred lettuce. Cut away core at stem. Cut each half heart in half again lengthwise. Place 2 quarters of charred romaine on each dinner plate. Drizzle with dressing, working back and fourth, strapping the lettuce with dressing. Set salmon on top of the salad. Garnish with chopped scallions and serve.

[Jimi]

Grilled Mahi Mahi Fillets

4 portions, 6 to 8 ounces each, mahi mahi fillets
Salt and pepper
2 limes, juiced
3 tablespoons dark tamari soy sauce
2 inches fresh ginger root, grated, about 1 1/2 tablespoons
1 tablespoon vegetable or canola oil
20 blades fresh chives, chopped or 3 scallions, thinly sliced, for garnish

Asparagus:
1 to 1 1/4 pounds thin asparagus spears
2 navel oranges
1-inch fresh ginger root
2 tablespoons toasted sesame seeds


Preheat grill pan to over medium high to high heat. Season mahi mahi fillets with salt and pepper. Combine the lime juice, dark soy, ginger and a little vegetable or canola oil in a shallow dish. Turn the mahi mahi in the citrus soy marinade and let it hang out for 10 minutes. Grill on hot grill pan for 6 minutes per side for a 1-inch fillet or until fish is firm and opaque.
Take 1 spear of asparagus and hold it at each and. Bend the asparagus until it snaps and breaks. Use this spear as your guide on where to trim the ends of your bundle of spears. Using a peeler, make thin long strips of orange zest from both oranges. Cut the ends off the zested oranges and stand them up right on a cutting board. Remove the pith in strips using sharp knife and cutting down from the top of the orange. Discard the pith. When the oranges are both peeled and trimmed, turn them on their sides and slice into 1/4-inch rounds, cross sectioning the whole. Set the orange disks aside. In a skillet with a cover, bring 1-inch water to a boil with the zest of the oranges and grated fresh gingerroot. Allow the orange zest and ginger to simmer for at least 1 minute then add salt and asparagus spears. Simmer the spears 3 to 5 minutes until just tender. Drain the asparagus. Discard the orange zest and ginger. Assemble a few spears on each dinner plate, layering them back and forth, crisscrossing the spears over orange slices. Sprinkle sesame seeds over asparagus and oranges and top with 1 portion of grilled mahi mahi. Garnish assembled fish and asparagus with chopped or thinly sliced chives.

[smackwheat]

Marinated London Broil
(Marinade= 1/2 cup fresh lemon juice, 1/2 cup oil, lots of black pepper)
Marinade in fridge for at least 24 hours turning meat over a few times a day.
Cook on low heat, slice away and enjoy...
Zucchnini squash is good too, (slice long ways, smear a little oil on, Natures seasons,salt and pepper, whatever season you like) and turn them often, they tend to burn easily.
This is a great thread... makes me hungry.

[fartly]

It's just about impossible to beat a good ol thick cut Porterhouse, but some of the other stuff I been seeing on here sounds pretty darn good too!

[CORY110]

I love salmon filet done on the bbq

[Namratiug]

Can anyone else taste the difference between gas grilled food and that cooked over charcoal? I do not like gas grills...give me the real fire baby!

[Jimi]

Try using cherry wood or something.