The Role Playing Public Radio Forums
General Category => General Chaos => : Setherick December 16, 2010, 06:03:47 PM
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So, it's 25F (I refuse to convert to C) degrees outside with an 11 degree wind chill, so that means it's perfect grilling weather. So, I ask you loyal forum goers and friendly trolls, what do you like best on the grill?
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Burgers. That is my answer to very nearly everything regarding food, meat, or burning materials. Vegetable collections sliced and grilled in oil (you have to use foil) is my second favorite.
What do you grill with? I've been on propane due to the ease of use for years and years but I do have an old charcol grill in the basement for special occations.
Addition: I store it in the basement, I don't cook in the basement, in case somebody was going to comment on that.
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Seth, theres nothing like some grilled asparagus and salmon...
If you're not a fish fan, you can always go the spare ribs route with a nice dry rub. I tend to brush the ribs with sauce about 5 minutes before the ribs are fully cooked.
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Seth, theres nothing like some grilled asparagus and salmon...
I have the stuff to grill salmon, and other fish, but haven't tried it yet. I will this spring. I want to do a nice tuna steak rubbed with a chili powder, black pepper rub.
What do you grill with? I've been on propane due to the ease of use for years and years but I do have an old charcol grill in the basement for special occations.
I grill on a 22" Weber range grill. And I use Cowboy Hardwood Charcoal (http://www.cowboycharcoal.com/) as fuel. I love the hardwood flavor, but using a chimney starter is a must.
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I personally enjoy marinated pork chops, a good dry rub on a ball tip(i usually have my friends mom pre-mix the rub in little baggies for me), and Bacon Wrapped Asparagus drizzled in Balsamic vinegar.
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my favorite thing to grill is beer can chicken and roast with grilled asparagus, although i did make grilled portabella tops (the large ones the size of burgers) burgers w/ grilled zucchini and yellow squash. Was amazing!
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Oh yeah, I never said what my favorites were.
My favorite beef experience so far was grilling ribeye. I want to grill a porterhouse, but haven't gotten brave enough to attempt it because there would be nothing like fucking up a $25-30 piece of meat.
This Thanksgiving I grilled a turkey breast though that turned out really well. I forgot to get a good picture of it when it was done, but you can see it sitting on the table in this picture. Sitting in front of the turkey is roast that was also grilled. And the apples on the plates were also stuffed and grilled. I can give you the apple recipe if you want it now that I've figured out what I think is the best recipe for them.
(http://i302.photobucket.com/albums/nn119/Setherick/PICT0047.jpg)
Oh, and more details for Tad on my grilling style, I neglected to mention that when I use hardwood charcoal, I mostly practice indirect grilling.
my favorite thing to grill is beer can chicken and roast with grilled asparagus, although i did make grilled portabella tops (the large ones the size of burgers) burgers w/ grilled zucchini and yellow squash. Was amazing!
This spring, I want to do either a beer marinated chicken or a beer can chicken. Probably do a marinade though. I've got an interesting recipe for a dark Mexican beer and chilis marinade for beef that I want to try too.
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Ah, stuffed apples. My fiance couldn't figure out why you had apples on all of the plates when you posted that picture on the thread where we where talking about gaming rooms.
I've never been adventurous enough to try grilling anything worth more than a few bucks a pound for several reasons. Largely it's because my pallet is a slag-heap and wouldn't know the difference. Also, my preference in meat is well done. Apparently this destroys the flavor or something or so I am told. My solution to a totally dried out piece of meat is to marinade the thing until it starts to pass out of the solid matter state.
I just like my meat cooked the whole way through. My father considers me a grill bohemian.
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Ah, stuffed apples. My fiance couldn't figure out why you had apples on all of the plates when you posted that picture on the thread where we where talking about gaming rooms.
I've never been adventurous enough to try grilling anything worth more than a few bucks a pound for several reasons. Largely it's because my pallet is a slag-heap and wouldn't know the difference. Also, my preference in meat is well done. Apparently this destroys the flavor or something or so I am told. My solution to a totally dried out piece of meat is to marinade the thing until it starts to pass out of the solid matter state.
I just like my meat cooked the whole way through. My father considers me a grill bohemian.
Tad, if you were my Facebook friend, you would have seen the apple preparation pictures already. :)
The recipe for the stuffed apples went something like this:
Using Cortland Apples, core them and then stuff with Port Salut cheese, brown sugar, and butter. Then grill until the skin starts to peel away from the apple to make sure the butter melts through the sugar and mixes with the cheese.
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I'm not sure what you guys think a grill is for but I enjoy steak. You can't go wrong, it's awesome.
But there is nothing you can't grill.
My most favorites:
Steak
BBQ Ribs
BBQ Chicken
Hotdogs
Burgers
Grill the shit out of that porterhouse Patrick. I know you can do it.
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Just put a pork shoulder roast on the grill.
Rub: black pepper, kosher salt, chili pepper, taragon, bay leaves.
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When I fire up my grill, I usually go for a marinated (olive oil, minced garlic, soy sauce, red wine vinegar, honey, fresh cracked brown pepper, red pepper flakes) flank steak.
Also, sliced pineapple is absurdly good grilled.
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Gonna make Christmas Eve dinner for my family tonight (tradition that the kids make it on Christmas Eve and my mom makes it on Christmas). Grilling steak, with a rosemary, black pepper, ground dark roast coffee, and a bit of ginger rub.
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snake....cidar planked like fish
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snake....cidar planked like fish
Did you kill that snake yourself or do you know somewhere to buy snake?
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In-laws are in town: so I grilled two different pork roasts tonight. One with a dry rub and the other wrapped in bacon.
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Did you kill that snake yourself or do you know somewhere to buy snake?
http://www.exoticmeatsandmore.com/rattlesnake.aspx
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Did you kill that snake yourself or do you know somewhere to buy snake?
http://www.exoticmeatsandmore.com/rattlesnake.aspx
it doesn't list price. How much is it?
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40 if memory serves. We only order a few times a year.
I'm from SoCal so you have to be careful of these things. They can actually kill you so it makes them all the more yummy.
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So, my wifes Grandfather's failing eyes are a blessing in disguise.
He bought what he thought was 15 lbs of Beef Roast or some other such thing(I don't remember the story too good). As it turned out he actually asked the butcher for 15 lbs. of Tri-tip..... So upon unrapping 6 full sized tri-tips, it was decided that I would get to take one home....time to bust out my grill....
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Back in college, one of my roommates had a gas grill. That thing rocked. It made grilling during the winter very tolerable since it only took 5-10 minutes.
Favorite things to grill: chicken, salmon.
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OH MAN. Seeing that link to exotic meats, just makes me want to go back to a place in chicago called Hot Dougs. Duck fat fries and exoticmeat hotdogs.
sorry back to topic.
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Best thread on the forums.
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So, I can't grill it outside because it's threatening to snow and I don't want to ruin my grill, but tonight I'm making bison flank steak.
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Ooh, tasty. What're you gonna do to it?
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Ooh, tasty. What're you gonna do to it?
Black pepper, salt, chili powder, probably...not sure yet. Going to pan fry it.
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Very nice. Lemme know how it turns out.
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So, I can't grill it outside because it's threatening to snow and I don't want to ruin my grill, but tonight I'm making bison flank steak.
Interesting. Rosemary? Could give it a really nice extra-savory quality.
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So, I can't grill it outside because it's threatening to snow and I don't want to ruin my grill, but tonight I'm making bison flank steak.
Interesting. Rosemary? Could give it a really nice extra-savory quality.
I typically save Rosemary for grilling roasts because I find it pairs nicely with tarragon and cardamon.
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Just purchased 25lbs of hardwood charcoal, time to let the springtime grilling commence full bore. Or is that boar?
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I'm rezzing this thread to post this monster.
(http://i302.photobucket.com/albums/nn119/Setherick/PorkRoast.jpg)
That's a small pork shoulder roast that was jerked and grilled with pineapple.
The Jerk Recipe (Don't ask for amounts of any of these, just don't.)
Sea Salt
All Spice
Ground Ginger
Sweet Basil
Coriander
Cayenne Pepper
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No scotch bonnets?
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Rezzing this beast - got a couple of lovely bison burgers out back on the grill right now, and it's 36 degrees F local, so I thought this qualifies. Anyone else working on fun cold culinary projects?
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Rezzing this beast - got a couple of lovely bison burgers out back on the grill right now, and it's 36 degrees F local, so I thought this qualifies. Anyone else working on fun cold culinary projects?
My semester is wrapping up, so I'll be grilling soon. I'll upload pics from Thanksgiving, but our weather here was hardly freezing - 55 degrees at grill time with no humidity, very un-Wisconsin-like.
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I had to give a short presentation at a job interview recently. I could give the interview over anything, so I chose BBQ. Because of this, I've been writing up some of my favorite recipes: https://www.dropbox.com/s/3h1geb15qvyt196/BBQ%20Recipes.docx
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Thanks for sharing, I'm always up to learn some new recipes even though I mostly think of myself as a terrible cook, but then I'm comparing myself to my wife and that just isn't fair for me.
Also, I don't know if it's ever cold cold enough here in my part of Cali to qualify. I think in the dead of winter it might drop just a smidge below 40 on occasion.
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Slightly off topic but considering getting a smoker or some form. I will put myself in the heresy camp and say I am actually looking for an electric smoker I can do long and cold smoking with. Does anyone have any recommendations?
My current thinking is something like this -
http://www.amazon.com/gp/product/B003XJGEGY/ref=ox_sc_sfl_title_10?ie=UTF8&psc=1&smid=ATVPDKIKX0DER
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Slightly off topic but considering getting a smoker or some form. I will put myself in the heresy camp and say I am actually looking for an electric smoker I can do long and cold smoking with. Does anyone have any recommendations?
My current thinking is something like this -
http://www.amazon.com/gp/product/B003XJGEGY/ref=ox_sc_sfl_title_10?ie=UTF8&psc=1&smid=ATVPDKIKX0DER
I've never heard of such a thing. I'll have to look into them.
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If you need a grill that functions as a smoker as well I would recommend the Big Green Egg. They are not cheap but the flavor and efficiency is fantastic. The lifetime warrenty is a nice perk as well. My favorite thing to grill on it so far is smoked pulled pork. Basically I do the following. Obviously there are more details to this with rubs and setting the chips for constant smoke etc. But heres the basics.
1. I set the temperature at 225 and throw the pork shoulder on at 8am before I go to work.
2. I check at noon (during my lunch break) to see if theres a temperature change (so far in the 5 times I've made this dish no adjustment was needed) and spray the outside with apple juice.
3. Check again at 4:30 and respray with juice.
4. At 6:30 I have delicious smoked pulled pork for supper while I was at the office for all day!
I love my egg and I use it year round in what most Americans would consider a harsh cold climate as I'm from St. John's Newfoundland.
www.biggreenegg.com
Marik
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Are you able to do temperatures lower than 100 with the egg?
I will certainly check it out although it might be hard to convince the lady that I need to drop so much money on it. That being said she has a slight addiction to kitchen gadgets so I might be able to swing it.
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The website says temps from 100-900. It does say it can cold smoke salmon at around 100. The lowest temperature I have kept for any length of time would be around 185. But I havent tried anything lower.
I smoked a 15lb turkey on mine on Saturday. It turned out fantastic.
Marik