Who loves to grill?

[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!

 

[NDOM]

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]

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]

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.

 

[Epitome]

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.

 

[Bubba]

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]

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

 

[ACamp1900]

All those around me make me cook for the BBQs... my home made burgers and my spicy chicken is really really good I must admit, My garden salsa is considered the best by many who have had it too... I can drop a mean recipe for anyone interesting in gret salsa

 

[Bubba]

All those around me make me cook for the BBQs... my home made burgers and my spicy chicken is really really good I must admit, My garden salsa is considered the best by many who have had it too... I can drop a mean recipe for anyone interesting in gret salsa

I am interested in your great salsa recipe if you're willing to share!

 

[Clausen2Kamara]

Wow, thanks guys, I am ready to hear anybody's favorite recipe's! I just grilled some burgers today, I made a marinate of chilli pepper, worchester sauce, salt, pepper and garlic salt. It was unbelivable! I cook on gas but I might invest in a charcoal grill after everybody's opinion! Keep them coming and happy Memorial Day weekend!

 

[Junkhead]

Charcoal tastes better, but I use gas also.

 

[ACamp1900]

I am interested in your great salsa recipe if you're willing to share!

for sure... I'll drop it tomorrow... (wehn I haven't been drinking)

 

[Ultimate Penn St. Hater]

I'll be grillin a mean suasage and peppers tomorrow for lunch. Can't wait.

 

[goldandblue]

grilled shrimp. If your close to the coast, get some fresh shrimp if not the grocery store frozen will work although not quite as good. Large or X-Large are best I think. Thaw your shrimp marinate them in Tony Chachere's creole seasoning and some ground black pepper, (not the fine stuff). for about an hour. Cover your grill grate with Aluminum foil, and make a bath of butter on top of it. Throw your shrimp on the skewers and throw them in the bath of melted butter on your grill. 5-7 minutes later Wa La! You have some grilled shrimp. Don't forget to flip your shrimp.

 

[SoCalDomer]

All those around me make me cook for the BBQs... my home made burgers and my spicy chicken is really really good I must admit, My garden salsa is considered the best by many who have had it too... I can drop a mean recipe for anyone interesting in gret salsa

1) For those of you in the south, he means "for the cook-outs." ACamp, you should know that in the south, barbeque and grilling are two different things. Barbeque is slow smoking a meat (usually pork), shredding it and possibly adding barbeque sauce to it (i.e. pulled pork sandwhich). If you invite a southerner to a BBQ and serve grilled hamburgers and hot dogs, look for a fight.

2) let's have it with the salsa. you get this from your Mexican't fiance?

(i;m full of funnies this morning; ok, maybe it's the lack of sleep)

 

[ACamp1900]

1) For those of you in the south, he means "for the cook-outs." ACamp, you should know that in the south, barbeque and grilling are two different things. Barbeque is slow smoking a meat (usually pork), shredding it and possibly adding barbeque sauce to it (i.e. pulled pork sandwhich). If you invite a southerner to a BBQ and serve grilled hamburgers and hot dogs, look for a fight.

2) let's have it with the salsa. you get this from your Mexican't fiance?

(i;m full of funnies this morning; ok, maybe it's the lack of sleep)

1.) well Im in cali... BBQ is grilling and grilling is BBQ and for the record I have had 50 variations of "the best southern Q you'll ever have" none of it comes close to Cali Carne Asada tacos



2.) Nope, her moms family is half Mexican and they all use my salsa over their old ones... true story

 

[ACamp1900]

Okay here you go with my salsa... I also make a MEAN Verde (Green) salsa too if anyone is interested...

This is the garden salsa... It's chucky like Pico De Galo... some people are supprised by that thinking of a liquid salsa... my verde is liquid, the garden is chunky

LARGE batch, perfect for parties or salsa addicts... Total prep time about one hour, it comes out better when diced by hand or by a very good chopper, but the cheap ones tend to have an ill effect, I do it all by hand

Just throw this all together

-6-8 Roma Tomatoes firmer the better Diced
- One Med to large White Onion Diced (some use Red, I find the red overwhelms this type of salsa)
- One bunch of Cilantro diced to your own taste... I keep the leafs fairly large
-three Jalapenos OR Serrano Peppers... Diced SMALL and unseeded (If you are not in the southwest or used to hot salsa you def. want to de-seed the peppers...)
-Two gloves fresh garlic finely minced (best from a Garlic press)
-about two spoon fulls of red wine vinegar
-two spoon fulls of olive oil
-peppercorn pepper to taste
-salt to tase ( I tend to put plenty of both
-One half of a lime squeezed over the batch
-One can of El Pato Tomatmo Sauce -- Here it is if you have never heard http://www.pulliamdeffenbaugh.com/images/photos/El_Pato20x18web.jpg


stir it all together and enjoy...

 

[Bubba]

Okay here you go with my salsa... I also make a MEAN Verde (Green) salsa too if anyone is interested...

This is the garden salsa... It's chucky like Pico De Galo... some people are supprised by that thinking of a liquid salsa... my verde is liquid, the garden is chunky

LARGE batch, perfect for parties or salsa addicts... Total prep time about one hour, it comes out better when diced by hand or by a very good chopper, but the cheap ones tend to have an ill effect, I do it all by hand

Just throw this all together

-6-8 Roma Tomatoes firmer the better Diced
- One Med to large White Onion Diced (some use Red, I find the red overwhelms this type of salsa)
- One bunch of Cilantro diced to your own taste... I keep the leafs fairly large
-three Jalapenos OR Serrano Peppers... Diced SMALL and unseeded (If you are not in the southwest or used to hot salsa you def. want to de-seed the peppers...)
-Two gloves fresh garlic finely minced (best from a Garlic press)
-about two spoon fulls of red wine vinegar
-two spoon fulls of olive oil
-peppercorn pepper to taste
-salt to tase ( I tend to put plenty of both
-One half of a lime squeezed over the batch
-One can of El Pato Tomatmo Sauce -- Here it is if you have never heard http://www.pulliamdeffenbaugh.com/images/photos/El_Pato20x18web.jpg


stir it all together and enjoy...

One quick question....leave the peppers raw?...no roasting?

 

[Ndaccountant]

Gas grill preference....Napoleon vs Weber for $700-$900 range? Heated debate in the neighborhood.....what is your preference? Note, we all have smokers, so this is a pure gas grill discussion only.

 

[ACamp1900]

Man, major blast from the past... I haven't made my pico in SOOO long too... haha...

And yes, we still call grilling, "Q'ing"... or "I'm having a BBQ"... tho we all know the actual difference.


To NDA... my gas grill is a basic Thermos...

 

[ShakeDown]

Hurts my heart man. Kamado style cooker is the only way to go (Big Green Egg, Kamado Joe, Primo, etc)

My apologies in advance for ignoring the "gas grills only" disclaimer

 

[Ndaccountant]

Hurts my heart man. Kamado style cooker is the only way to go (Big Green Egg, Kamado Joe, Primo, etc)

My apologies in advance for ignoring the "gas grills only" disclaimer

Got a Joe planted firmly next to my gas grill.

 

[ShakeDown]

Got a Joe planted firmly next to my gas grill.

My man.

 

[kmoose]

Gas grill preference....Napoleon vs Weber for $700-$900 range? Heated debate in the neighborhood.....what is your preference? Note, we all have smokers, so this is a pure gas grill discussion only.

Dump the gas............ go with pellets:

Traeger TV Renegade Elite Grill | Traeger Wood Fired Grills

 

[ACamp1900]

Hurts my heart man. Kamado style cooker is the only way to go (Big Green Egg, Kamado Joe, Primo, etc)

My apologies in advance for ignoring the "gas grills only" disclaimer

Still jelly...

Got a Joe planted firmly next to my gas grill.

Yep, my basic gas grill sits just next to my homemade smoker... rarely use it tho.

 

[Ndaccountant]

Dump the gas............ go with pellets:

Traeger TV Renegade Elite Grill | Traeger Wood Fired Grills

I have a lump charcoal grill already.....this is exclusively about gas grills.

 

[Ndaccountant]

Still jelly...



Yep, my basic gas grill sits just next to my homemade smoker... rarely use it tho.

I don't use mine that much either, but with the little kids, it's about being able to get the grill on, the food cooked, and the kids fed in 10 minutes. Maybe some of you all are better than I on the smokers, but I simply can't do it that quickly. Plus, for large gatherings, I am usually smoking ribs, butts, turkey's, etc and need the gas grill for the other stuff.

 

[ACamp1900]

I don't use mine that much either, but with the little kids, it's about being able to get the grill on, the food cooked, and the kids fed in 10 minutes. Maybe some of you all are better than I on the smokers, but I simply can't do it that quickly. Plus, for large gatherings, I am usually smoking ribs, butts, turkey's, etc and need the gas grill for the other stuff.

Exactly. We just fired ours last weekend for my daughters bday... the kids had hotdogs.

 

[Valpodoc85]

for the weber guys ever do a charcoal snake. works great for pork shoulder. low and slow. did a turkey that way too.

 

[wizards8507]

for the weber guys ever do a charcoal snake. works great for pork shoulder. low and slow. did a turkey that way too.

Real Weber guys have a Smokey Mountain. My lineup: