Who loves to grill? - Notre Dame Football Discussion

**Clausen2Kamara** · 05-25-2008, 10:51 AM

I love it. You just can't beat grilling and having a few beers. I've been getting more into lately now that I have more time on my hands cuz college is finally over for a few months! I grilled these burgers the other day...I marinated them with salsa overnight and then put a cube of cheese in the middle of them...it was so good! Anybody have any good recipes for grilling? I'm grilling for the whole fam 2marro!

**NDOM** · 05-25-2008, 12:03 PM

Quote:

Originally Posted by Clausen2Kamara

I love it. You just can't beat grilling and having a few beers. I've been getting more into lately now that I have more time on my hands cuz college is finally over for a few months! I grilled these burgers the other day...I marinated them with salsa overnight and then put a cube of cheese in the middle of them...it was so good! Anybody have any good recipes for grilling? I'm grilling for the whole fam 2marro!

I'm a grill master. I have a weber charcoal grill. (Charcoal is the only way to go in my opinion) charcoal has the most flavor. Also buy Kingsford only charcoal and buy a charcoal chimney to light your briquettes. DO NOT USE FLUID......it ruins the flavor. As for a good recipe..... Take some chicken (legs) put them in a GLASS pan fill the pan with about a half inch of water and put the legs in skin side up. Sprinkle a little Tony Chachere's creole seasoning on top with a bit of fine black pepper as well. Put in the oven at 365 for about an hour and a half. Then put on the grill for about 5-7 minutes per side. The chicken falls off the bone and it's fabulous. As for barbeque sauce???? Sweet Baby Ray's is the only way to go in my opinion. GOOD LUCK.

**irishmarine** · 05-25-2008, 12:31 PM

i do brats. i will let about a dozen or so simmer over low heat all morning 4-6 hours and then put them on the grill i buy a 12 pack of dark beer to cook it in, a pound of saurkraut (sp) 4 onions and peppers if liked. all in a huge pot and just let it boil or simmer all the flavors get into the brat and when ever you feel they are good or you get hungry pop em on the grill for a couple minutes then you can use the saukraut and onoions and peppers as a topping from the pot. i like a little mustad as well

Junkhead · 05-25-2008, 12:34 PM

Grill masters don't use the oven and Sweet Baby Ray's!!!

Seriously, I grill quite a bit, everything from wood plank salmon to slow smoked ribs, chops etc. I think my favorite is plain old ribeyes or NY strips though. Use good quality 1.5in thick or so steaks, coat with olive oil and season with sea salt and fresh coarse ground black pepper. As far as sauce, I like Stubbs for chicken, and something sweeter like Montogmery Inn or Famous Dave's for ribs.

**ND=NC** · 05-25-2008, 12:44 PM

Man you guys are killing me with all this food talk. I decided to do a 6 day detox were I eat nothing but fruits, veggies, nuts and whole grain brown rice. My beverage of choice is water with a gatorade for dinner. I'm actually in really good shape, but though this would be as much of a test of my will power as it would be benificial to my health. I know this is a terrible week to start this, but I intend on running the Marine Corps marathon this year.

**DiveRightIn** · 05-25-2008, 01:18 PM

I buy either prime ribeyes or filet mignon steaks from a butcher (not the grocery store) and marinate them in Italian Dressing for 24 yours. Coat them with McCormick's spicy montreal steak seasoning and grill them to your desired doneness. Along with that I put some mushrooms with butter, garlic salt and season all in some foil and throw it on the grill as well. They go great with the steak. Maybe grill some corn on the cob with it too! Man I'm hungry.

**SoCalDomer** · 05-25-2008, 01:28 PM

Quote:

Originally Posted by NDOM

I'm a grill master. I have a weber charcoal grill. (Charcoal is the only way to go in my opinion) charcoal has the most flavor. Also buy Kingsford only charcoal and buy a charcoal chimney to light your briquettes. DO NOT USE FLUID......it ruins the flavor. As for a good recipe..... Take some chicken (legs) put them in a GLASS pan fill the pan with about a half inch of water and put the legs in skin side up. Sprinkle a little Tony Chachere's creole seasoning on top with a bit of fine black pepper as well. Put in the oven at 365 for about an hour and a half. Then put on the grill for about 5-7 minutes per side. The chicken falls off the bone and it's fabulous. As for barbeque sauce???? Sweet Baby Ray's is the only way to go in my opinion. GOOD LUCK.

you should try lump charcoal instead of the processed stuff. leaves much less charcoal residue, IMO

05-25-2008, 10:51 AM	#1 (permalink)
Clausen2Kamara Tenuta Time!!! Join Date: Nov 2006 Location: Osceola Posts: 678 Cash: 7,985.00 Bank: 0.00 Total Bankroll: 7,985.00 Donate	Who loves to grill? I love it. You just can't beat grilling and having a few beers. I've been getting more into lately now that I have more time on my hands cuz college is finally over for a few months! I grilled these burgers the other day...I marinated them with salsa overnight and then put a cube of cheese in the middle of them...it was so good! Anybody have any good recipes for grilling? I'm grilling for the whole fam 2marro!

05-25-2008, 12:44 PM	#5 (permalink)
ND=NC Community Mod Join Date: Jul 2007 Location: Crestview, Fl Posts: 4,487 Cash: 10,032.36 Bank: 122,161.63 Total Bankroll: 132,193.99 Donate	Man you guys are killing me with all this food talk. I decided to do a 6 day detox were I eat nothing but fruits, veggies, nuts and whole grain brown rice. My beverage of choice is water with a gatorade for dinner. I'm actually in really good shape, but though this would be as much of a test of my will power as it would be benificial to my health. I know this is a terrible week to start this, but I intend on running the Marine Corps marathon this year. __________________ *If you're mad at your kid, you can either raise him to be a nose tackle or send him out to play on the freeway. It's about the same. ~Bob Golic*

05-25-2008, 01:18 PM	#6 (permalink)
DiveRightIn Formerly AZIrish Join Date: May 2006 Location: It's a dry heat Posts: 564 Cash: 12.89 Bank: 1,154.05 Total Bankroll: 1,166.94 Donate	I buy either prime ribeyes or filet mignon steaks from a butcher (not the grocery store) and marinate them in Italian Dressing for 24 yours. Coat them with McCormick's spicy montreal steak seasoning and grill them to your desired doneness. Along with that I put some mushrooms with butter, garlic salt and season all in some foil and throw it on the grill as well. They go great with the steak. Maybe grill some corn on the cob with it too! Man I'm hungry. __________________ Beer is proof that God loves us and wants us to be happy ~ B. Franklin

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05-25-2008, 12:31 PM	#3 (permalink)
irishmarine Sophomore Join Date: Mar 2008 Location: las vegas nevada Posts: 1,218 Cash: 17,136.37 Bank: 410.52 Total Bankroll: 17,546.89 Donate	i do brats. i will let about a dozen or so simmer over low heat all morning 4-6 hours and then put them on the grill i buy a 12 pack of dark beer to cook it in, a pound of saurkraut (sp) 4 onions and peppers if liked. all in a huge pot and just let it boil or simmer all the flavors get into the brat and when ever you feel they are good or you get hungry pop em on the grill for a couple minutes then you can use the saukraut and onoions and peppers as a topping from the pot. i like a little mustad as well

05-25-2008, 12:34 PM	#4 (permalink)
Junkhead I'm kind of a big deal. Join Date: Dec 2006 Location: South Bend, IN Posts: 2,013 Cash: 11,364.60 Bank: 0.53 Total Bankroll: 11,365.13 Donate	Grill masters don't use the oven and Sweet Baby Ray's!!! Seriously, I grill quite a bit, everything from wood plank salmon to slow smoked ribs, chops etc. I think my favorite is plain old ribeyes or NY strips though. Use good quality 1.5in thick or so steaks, coat with olive oil and season with sea salt and fresh coarse ground black pepper. As far as sauce, I like Stubbs for chicken, and something sweeter like Montogmery Inn or Famous Dave's for ribs.

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