Grill masters tell us what you like to grill

fixer27

fixer27

Joined
Nov 17, 2004
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Summer is all around us in the Hemisphere and grilling season is upon us.

So spill it who has the good grill tips and who wants to know?

My .02 when grilling steaks and you want to get a "crust" on your steak
brush that steak with whole butter and watch the crustyness come out.
 
fixer27 said:
Summer is all around us in the Hemisphere and grilling season is upon us.

So spill it who has the good grill tips and who wants to know?

My .02 when grilling steaks and you want to get a "crust" on your steak
brush that steak with whole butter and watch the crustyness come out.
Click to expand...
This is favourite of mine, (apart from lamb chops which I really love), when I get the BBQ out. (Waiting waiting waiting for Spring ....)

Mix a LOT of crushed fresh garlic with plenty of butter.
Get yourself some BIG mushrooms. Pull out the stalk so you only have the head left.
Fill up the underside of the head with the garlic/butter mix then drop it on the BBQ plate so the butter melts and soaks through the mushy.
Eat this and wash it down with a good light red.

Aaaaahhhhhhhhhhhhhh.................
 
fixer27 said:
Summer is all around us in the Hemisphere and grilling season is upon us.

So spill it who has the good grill tips and who wants to know?

My .02 when grilling steaks and you want to get a "crust" on your steak
brush that steak with whole butter and watch the crustyness come out.
Click to expand...


I baste EVERYTHING I grill with EVOO and garlic pepper. It's how I fix fresh caught Mahi Mahi and Chilean Sea Bass, along with inch 1/4 thick Choice ribeye.

On the ribeye, I warm the Weber up to MAX temps...all three dials cranked. Then I do a 2 1/2 minute sear on each side. After that, I turn off the middle burner and turn the outer two down to 2/3s. 4 minutes on each side after the searing on the lower heat. Server with sauteed mushrooms, baked potato, and either a Fat Tire or Lagavulin.
 
Just the other day, I was grilling myself a nice 16oz ribeye steak when I thought, I should smother it like I like to. So, I sliced four shiitake mushrooms and about a 1/4 cup of diced vidalia sweet onion and started to saute in about 1 tablespoon of olive oil plus salt and pepper to taste. Then, I got a whim. I added 1 tablespoon (measured) of Jack Daniels whiskey (don't pour alcohol from the bottle into a hot pan). It flamed fairly promptly and burned off the alcohol within a about twenty seconds. I smothered my steak.

By golly it was good. The slight whiskey flavor was just perfect.

I highly recommend this technique.
 
If I have a cheap cut or production seafood (think wal mart) I'll take
wine, crushed garlic, and some soy sauce and let that marinade overnight
and grill those cheapy cuts over low n slow heat.
Heat grill, brush with oil and cook the seafood quickly and the cheapy steaks
on low for a long time (2 hours or so) over the coals and I gurantee that will
be a tasty BBQ.
 
Low and slow pork spareribs tonight, indirect for four hours, brushed with Woody's Cookin Sauce (the wife's favorite).
 
stjames said:
Low and slow pork spareribs tonight, indirect for four hours, brushed with Woody's Cookin Sauce (the wife's favorite).
Click to expand...

In the Carolinias BBQ is a art, one camp loves Dry rub, the other camp
loves wet BBQ. Pulled pork slow cooked with vinegar and BBQ sauce
and pepper is very tasty.

To bad the Euro's don't grill.
 
Wow, you guys really go all out.

My grilling is usually spontanious. I usually go with shrimp, marinated with italian dressing a few hours before it his the grill. Works well with chicken too. ;)
 
If you want to impress, cook a chicken breast nearly done and then dip
it in oil and almonds. The almonds will stick to the breast and change
the entire texture of the simple chkn breast. Simply grill the chkn and once
it is nearly done take it off the flame, roll it oil and then roll it in the almonds
good stuff, I Guranteeee.
 
My favorite grilling foods are, in ascending (good to best) order:

10) burgers
9) asparagus (in tin foil).....how did a veggie get in there?
8) atlantic salmon
7) buffalo wings (before they get sauced)
6) pork loin (on rotisserie)...with a nice mop
5) drunken chicken (over beer cans)...moistest chicken you'll ever eat
4) flank steak (marinated for 24 hrs and to be cut diagonally)
3) shrimp/chicken kebabs with onions and peppers in ginger soy marinade
2) strip, rib eye, sirloin steaks
1) sirloin tip roast (on rotisserie)....king of the bbq meats in my book!
 
komondor said:
My favorite grilling foods are, in ascending (good to best) order:

10) burgers
9) asparagus (in tin foil).....how did a veggie get in there?
8) atlantic salmon
7) buffalo wings (before they get sauced)
6) pork loin (on rotisserie)...with a nice mop
5) drunken chicken (over beer cans)...moistest chicken you'll ever eat
4) flank steak (marinated for 24 hrs and to be cut diagonally)
3) shrimp/chicken kebabs with onions and peppers in ginger soy marinade
2) strip, rib eye, sirloin steaks
1) sirloin tip roast (on rotisserie)....king of the bbq meats in my book!
Click to expand...

If you take the asparagus and put them over a hot flame they become very
crunchy and that makes them "Good Stuff" I use a cast iron skillet to cook
my BBQ and then take it out of the skillet, mop it with butter, and put the
steak, pork, fish on the grill to cook. Great stuff really.
 
komondor said:
7) buffalo wings (before they get sauced)
Click to expand...
You guys have some weird animals over there. Our buffalo don't have wings, just legs like most other animals.
 
fixer27 said:
If you take the asparagus and put them over a hot flame they become very
crunchy and that makes them "Good Stuff" I use a cast iron skillet to cook
my BBQ and then take it out of the skillet, mop it with butter, and put the
steak, pork, fish on the grill to cook. Great stuff really.
Click to expand...

Yeah, I actually overcooked the asparagus this weekend and they were a little crunchy and blackened in places, since the sliced Vidalias I had in there released their sugars and somewhat carmelized the spears. Great stuff indeed!
 
komondor said:
Yeah, I actually overcooked the asparagus this weekend and they were a little crunchy and blackened in places, since the sliced Vidalias I had in there released their sugars and somewhat carmelized the spears. Great stuff indeed!
Click to expand...

Take a really cheap cut of beef, smother it in onions and seasoning and then
wrap in tin foil and wait a couple of hours you will have the most tender
juicest BBQ even out of a tough old flank steak. If you really want to get
BBQ crazy, instead of water use cream of mushroom soup. Even the toughest
old buck flank or ham will become tender under those conditions. If you
want to get a little more "sophistacated" then mix some wine(half cup) with
herbs and crushed garlic and it will be very tastee indeed.
 
YUM :D
In no particular order...

Scallops wrapped in a slice of bacon.

Alternate Keilbasa and Pineapple chunks on a skewer

Fish...whole bluefish is a family favorite.
Salt on the fish. That's it. The night before or that morning add chopped parsley and garlic to some EVOO. When the fish is done (turned once), plate it and then pour the OO mix onto it. The heat from the fish will get the flavors out of the parsley and garlic...double YUM

Bleu Cheese burgers (if you add breadcrumbs, eggs or anything else to the chopped sirloin it's called a MEATBALL! :rolleyes: )

Dry rub Ribs. I like Cajun Seasoning from the local grocery and a good amount of Cumin.

Slow cooked brisket. Again dry rub and add sauce at the table.

Justin Wilson's Comforting BBQ sauce is the best. Somewhere I have it copied down as he made it on his show. Main ingredients were Southern Comfort, ketchup, onions, peppers, garlic, green onions, celery and some other stuff. It would probably be good from the ingredients above. The SC gives it a nice smokey/sweet flavor.

And let's not forget the sausages!
Italian with parsley and cheese (no fennel, thank you)
Polska Keilbasa
German Weisswurst and the mighty Bratwurst...my personal favorite!

Great thread :D
 
komondor said:
So simple. Yet I can imagine it being so wonderful. I'm all over it this weekend. :D
Click to expand...

Summer summer summer time time to sit back and unwind.(W Smith)

Anyone ever try kabobs with catfish? Not bad but not as good as lamb
however. For the record lamb is amongst the best grill food ever. IMO

Not even trying to talk about chkn thighs low and slow good and cheap
and BBQ all the way.
 
I can't stand it! All this talk!

Okay, the simple truth is, everything tastes good on a grill.

Give me a grill and teriyaki sauce, and I will eat dog shyt.

I will definitely eat dog shyt before I put cottage cheese or canned peas in my mouth.

Let's see the money! :D
 
komondor said:
I can't stand it! All this talk!

Okay, the simple truth is, everything tastes good on a grill.

Give me a grill and teriyaki sauce, and I will eat dog shyt.

I will definitely eat dog shyt before I put cottage cheese or canned peas in my mouth.

Let's see the money! :D
Click to expand...

Settle down, we haven't even mentioned how good grilled corn tastes yet.
Not to mention Crab legs brushed with EVOO and then grilled. Wait a minute
Stop the talking and start the grilling :D
 
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