Grill masters tell us what you like to grill

BBQ, oh how I love BBQ.

For years I would use a charbroil gas grille for a quick chicken breast or hamburger as that's all gas grilling was good for.

For serious BBQ, I would use my old Weber kettle grille. Ir was good for steaks and great for indiriect slow vooking of ribs, ow slow smoking of a Thanksgiving turkey (overnight). I am pretty good at using a Weber KEttle grill after all these years.

Then last summer I bought a Weber gas grille. It's a different world from any other gas grille I've ever used. It's AWESOME! While gas grilles have always been good for simple things like hamburgers, they sucked for more delicate BBQ. The Weber gas grille KICKS ASS in all categories.

I can make everything I want on it, and get it just the way I want it. The temp control is so precise, that when coupled with a wireless temp probe, it turns out awesome BBQ. I still use the Charcoal Weber once in a while for a slow smoking task like baby back ribs, but more often these days, I end up using the gas grill with soaked wood chips as it's more predictable.

My favorite BBQ foods are:

Filet Mignon

Boneless New York strip steaks

Baby Back Ribs

Pork Spare Ribs

various sausage, Lenguica most favored, but hot Italian close behind

Bell peppers, corn on the cob and grilled onions!

I also love Tri Tip roasts, hamburgers, hot dogs and fresh Carne Asada.

In California, with our weather, I get to eat these thing mostly year round.

Life is good. Tonight it was marinated chicken breasts and freash veggies.
 
jmxcpter said:
BBQ, oh how I love BBQ.

For years I would use a charbroil gas grille for a quick chicken breast or hamburger as that's all gas grilling was good for.

For serious BBQ, I would use my old Weber kettle grille. Ir was good for steaks and great for indiriect slow vooking of ribs, ow slow smoking of a Thanksgiving turkey (overnight). I am pretty good at using a Weber KEttle grill after all these years.

Then last summer I bought a Weber gas grille. It's a different world from any other gas grille I've ever used. It's AWESOME! While gas grilles have always been good for simple things like hamburgers, they sucked for more delicate BBQ. The Weber gas grille KICKS ASS in all categories.

I can make everything I want on it, and get it just the way I want it. The temp control is so precise, that when coupled with a wireless temp probe, it turns out awesome BBQ. I still use the Charcoal Weber once in a while for a slow smoking task like baby back ribs, but more often these days, I end up using the gas grill with soaked wood chips as it's more predictable.

My favorite BBQ foods are:

Filet Mignon

Boneless New York strip steaks

Baby Back Ribs

Pork Spare Ribs

various sausage, Lenguica most favored, but hot Italian close behind

Bell peppers, corn on the cob and grilled onions!

I also love Tri Tip roasts, hamburgers, hot dogs and fresh Carne Asada.

In California, with our weather, I get to eat these thing mostly year round.

Life is good. Tonight it was marinated chicken breasts and freash veggies.
Click to expand...

What no Smore's? That would be graham crackers, marshmellows,and a
chocolate bar. step up and enjoy a smore and then you will be "grill master"
 
Great recipie for grilled corn:

Remove the thick outer husk, and leave the more delicate inner husk. Peel back that inner husk but don't remove it, and remove the silk. Then soak the corn in water for about 30 minutes.

Spiral wrap a piece of bacon around the corn, then fold up the husk to cover the bacon and the corn. Tie with soaked butcher's twine.

Grill for about 5 minutes (or until the husk lightly charred), then rotate 1/4 turn. Continue until the corn is lightly charred on all sides.

I got this on the food network (Paula Dean's show.)
 
Having seen it a second time in this thread, I had to look up a google search to see what EVOO meant. That's pathetic.

I hate acronyms.
 
fixer27 said:
What no Smore's? That would be graham crackers, marshmellows,and a
chocolate bar. step up and enjoy a smore and then you will be "grill master"
Click to expand...

I'm not big on Marshmellows.

As to corn, I either do it in the husk au natural, or I skin it, remove the silk and rub it in butter and sprinkle plain cayenne pepper or Emeril's Essence and wrap it in foil (like last Sunday dinner).

Yumm Yumm!
 
jmxcpter said:
I'm not big on Marshmellows.

As to corn, I either do it in the husk au natural, or I skin it, remove the silk and rub it in butter and sprinkle plain cayenne pepper or Emeril's Essence and wrap it in foil (like last Sunday dinner).

Yumm Yumm!
Click to expand...

Smores are one of those things like cotton candy that you may have eaten
at one time but today you won't ( I tried one and they were so sweet that
there was no way) But to a grillmaster cooking all day that would be a
deserved treat for the kids. why not let them try a smore?

And if you really like to grill, think pineapple, a grilled pineapple with a bit
of coconut milk isn't so bad.
 
I also HATE Coconut ANYTHING!

I'll cook for the kids. Thats what the sausages are for (oops, Not Michael Jackson here).
 
I'm easy to please.
A beautiful filet mignon with a pineapple ring on top.
Couple that with some fresh baked bread, some Silver Queen corn, and few glasses of Yellow Tail merlot and life is good.

Cheers,
Allen.
 
German sausage ! Not that bratwurst stuff , it might be called something different depending on what part of the country your from.
Here its called German sausage , comes in a big tube roll.
Anyways take that bad boy onto your grill , charcoal is preferred but gas is ok too , and bbq until almost done , when its almost time I like to slice it all along one side and slather on a good bbq sauce , use that some grilled onions , spicy mustard and mayo on a hoagie roll and oh mama.... Your in heaven.
 
I don't know if this is a Greek method or not, but this is what they'd put on lamb and chicken down at the Ahepa hall on holidays:

Mix about even parts oil and lemon juice
add some crushed garlic and some oregano
add salt to taste

That's it. Man, it tastes good though.
 
Hotdogs, hamburgers, barbecued chicken. Pretty easy.

My father does mushrooms, peppers, onions, sausage, eggplant and shrimp on the grill, he uses butter, Italian salad dressing (for some reason, the Dollar Store stuff is the best), soy sauce and Old Bay. Extremely good.

I can cook fish on the grill if someone else prepares it for me, but I usually use a little garlic, Old Bay and butter.

Steak is a whole 'nother issue for me. I haven't burned steak, but I haven't gotten that medium rare melt in your mouth flavor. Any tips for any cuts of steak?

BTW, charcoal all the way.
 
Brisket, smoked with any kind of fruit-bearing or nut-bearing wood (apple, peach, pecan, etc.).

Now that's what I call a slab o' beef.
 
silenthunterstudios said:
My father does mushrooms, peppers, onions, sausage, eggplant and shrimp on the grill, he uses butter, Italian salad dressing (for some reason, the Dollar Store stuff is the best), soy sauce and Old Bay. Extremely good.
Click to expand...

Grilled mushrooms!

Get some of the big portabella caps, and marinate them in your favorite marinade (I use olive oil, red wine vinegar, and Italian seasonings.)

Grill and enjoy!
 
I enjoy marinated meat and chicken. I used to use a tupperware container, but have since found the large ziplock bags make for easier clean-up. Although I've tried all sorts of oil/vinegar/spice combinations, nothing beats using a good italian or red wine dressing. My only regret is that I never seem to find time for my smoker...I've smoked chickens and turkeys but they take all day long to cook. :(
 
My rule of thumb for charcoal grill heat...
Hold your hand just above to grill...
Steak, burgers: hot enough to make your hand move away right away.
Ribs, brisket, fish: Hot, but not so hot that you can't keep your hand there for 10 or 15 seconds.

If you cooking on a grill without a cover, you're missing out.

Last week we made chicken kebabs (onion, mushrooms, pepper) and my daughter doused them in creamy Italian dressing. Simple and surprisingly good.

Lemon EVOO and garlic, will make anything taste good! We use it on chicken alot.
:D
 
Forgot to mention one of my latest yummys. I bought a nice leg of lamb, carved away almost ll of the fat and cut it into 1.5" cubes and then marinated it over night in a new Lemon & Rosemary marinade that Emeril is marketing. Then skewered it up with som eyellow onion pieces, bell peppers and cherry tomatos. Wow! That was great! Gonna do it again real soon.
 
Alton Brown had a show on Shish Kebab's last night. Looked good but I wish he would have done some chicked also.
My Favorite easy BBQ right now...Boneless Chicken thigh's soaked in rum, soy sauce, some rice wine vinegar, red pepper flakes, garlic salt, and lots of fresh cracked black pepper. Let this sit overnight and toss it on the grill. It is amazing. I have brought this to work BBQ's and it has given me a great deal of power over those weak in the force.
I also like to soak ribs in Lemon and Soy sauce (detect a pattern here?), sit over night and then cook for about 4 hours over indirect heat. I have to beat my kids away from the platter when I bring them in.
 
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