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It's grillin' time..........

post #1 of 54
3/29/04 at 5:40am
Thread Starter 
The grilling season is upon us and I just wanted to check out some of yall's fav grilling recipes.... just got myself a new Staublestone Steelman grill and am looking forward to a season of grilling.......but... I am tired of the burger/steak/pork routines and am looking for some alternatives.........
What's some of yall's favs???
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post #2 of 54
3/29/04 at 6:02am
Oh, good thread.
I fired up my gas grill and it didn't work, so I took it apart to clean the burner only to find the old burner had RUSTED AWAY COMPLETELY. So I had to get anew grill
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post #3 of 54
3/29/04 at 7:25am
I love to grill lobster tails. Cut open the shell (the back side NOT the underside) and brush in some butter sauce. I like to add paprika and fresh garlic. Then grill the tails for about 10-15 minutes. They are awesome tasting.
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post #4 of 54
3/29/04 at 7:35am
Some of my recent favorites;
Sirloin steak marinaded with sweet teriyaki and green onions.
Flank steak marinaded in virgin olive oil and creole seasoning.
Corn on the cob wrapped in foil with butter/salt and pepper.
Mmmmmmm
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post #5 of 54
3/29/04 at 7:42am
Dave - Sounds great - I assume you leave them in the shells ? Do you flip them during the grilling or leave them bottom-side down ?
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post #6 of 54
3/29/04 at 8:45am
Portobello mushrooms marinated in Italian salad-dressing.

My brother has some trick for grilling clams... I'll have to ask him.
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post #7 of 54
3/29/04 at 8:56am
I need a new grill... ever since the OPD tanks, I can't seem to get my grill hot enough. Maybe I'll get it connected to my natural gas line... anyone ever do this?
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post #8 of 54
3/29/04 at 9:32am
Quote:
Maybe I'll get it connected to my natural gas line... anyone ever do this?
If they had a gas line in my area I would probably do it. Then again with gas prices what they are maybe not, especially when a tank refill is $10.

It's funny that this thread came up, as I just yesterday cleaned/refurbished my grill this weekend. Replaced the ignitor, new briquettes, tightened all bolts. Runs like new.
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post #9 of 54
3/29/04 at 9:54am
Boneless chicken breast marinated in your favorite Italian dressing

Salmon fillet brushed with sesame oil & a dash of soy sauce, topped with sesame seeds

Prawns on a skewer with onions & bell pepper slices in between
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post #10 of 54
3/29/04 at 10:15am
Boneless chicken breasts marinated in a mesquite and lime marinade and then basted with the leftover marinade while grilling...very nummy.
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post #11 of 54
3/29/04 at 11:15am
Quote:
I need a new grill... ever since the OPD tanks, I can't seem to get my grill hot enough. Maybe I'll get it connected to my natural gas line... anyone ever do this?
I just bought a house yesterday that has a brand new built-in gas grill in the back yard. It's gonna be about a month before I move but I can't wait to use the grill. No more dealing with propane for me.
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post #12 of 54
3/29/04 at 11:15am
Quote:
It's funny that this thread came up, as I just yesterday cleaned/refurbished my grill this weekend. Replaced the ignitor, new briquettes, tightened all bolts. Runs like new.


Sounds like all you guys have gas grills. How do you like them compared to the traditional charcoal grill? Does it taste better, worst, same, little different but same.

I'm considering going with a new gas grill, but I'm worried about how my hot mets (links) will turn out on a gas grill.
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post #13 of 54
3/29/04 at 11:22am
No doubt about it, nothing like the original charcoal. I have the Weber kettle grill and love it. I also have a gas grill for those weekdays when the wife and I don't have enough time to wait for charcoal. If it is a weekend or day off, I'll always opt for the charcoal.
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post #14 of 54
3/29/04 at 12:15pm
Tastes the same to me. (charcoal vs. gas) I've eaten delecious steaks off of both but I've only ever owned/used gas. Charcoal seems like a lot of work to me. I dunno, maybe that's part of the fun.
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post #15 of 54
3/29/04 at 12:35pm
I posted last fall asking for opinions on gas vs. charcoal grills. Many good replies. I'm happy to report that I finally bought one—a gas grill. Don't ask me if I like it. I haven't used it yet. But reading these grilling recipes is making me hungry, so I think I'll fire it up this weekend!

P.S. My friend's husband helped me pick out the grill. He recommends grilling salmon on cedar planks. Sound yummy!
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post #16 of 54
3/29/04 at 1:44pm
Quote:
I also have a gas grill for those weekdays when the wife and I don't have enough time to wait for charcoal.


You should get one of those chimney starters. They're easy to use and they heat up the coals nice and quickly...
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post #17 of 54
3/29/04 at 1:51pm
Thread Starter 
Thanks for the replies guys........I'm just getting back into grilling and got a Staublestone Steelman gas grill. My Brother has a Broilmaster hooked into LP gas and he does a mean salmon and his steaks are always delish....

That lobster idea sounds right up my alley. I am a die hard lobster lover due to traveling up north a lot and getting to eat fresh lobster a lot. Back then, I grilled a lot of seafood.... just haven't looked into what is actually available around this part of the country yet......... When you have fresh for so many years, you kinda frown on some offerings at "inland" markets....

Based on my son's reccommendation, today I stopped at a meat market and picked up some "catfish tenderloins" as that particular market called it.... it's actually pure pork tenderloin and looks like a skinned catfish without the head!.... this outta be delish!
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post #18 of 54
3/29/04 at 2:23pm
Last year I bought "How to Grill" by Steven Raichlen. Very good book. Good recipes (the one's I've tried anyway). A few weeks after I bought the book I was flipping through the channels and the author was on Food Network. The show was called BBQ Bootcamp and he was demonstrating how to prepare some of the recipes in the book. I guess he puts this BBQ bootcamp seminar on several times a year and anyone can go.
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post #19 of 54
3/29/04 at 2:31pm
I use a charcoal grill and mesquite chunks. They light up very fast in a chimney starter.

Someone mentioned corn in foil - no no no! Take the husk off, lather it butter, and grill over pure wood charcoal. The taste is absolutely sensational.

Another great thing to grill is beer can chicken. Perfect chicken every time and it's fun to show off.
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post #20 of 54
3/29/04 at 4:41pm
Yes, I remember the great debate thread sometime ago of gas vs charcoal. I have a Holland gas grill. It's connected to my natural gas line so I never have to worry about running out of propane or refilling tanks. For those with gas grills buy a bag (or 2) of wood chips (hickory, mesquite or whatever you like) soak some in just a bit in water , wrap them in a couple foil packs and poke holes in them. Put them in the grill. Your meat, fish, whatever will get a great smoke flavor while cooking.
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post #21 of 54
3/29/04 at 4:42pm
Quote:
Prawns on a skewer with onions & bell pepper slices in between


Sounds good, Rob. Try scallops instead of prawns. Extremely yummy.
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post #22 of 54
3/29/04 at 5:22pm
Quote:
I bought "How to Grill" by Steven Raichlen.
I would also recommend his "BBQ Bible" book (most of the recipes are for grilling, not BBQ). One from that book that I like is grilled pineapple:

- 1 large pineapple
- sugar / cinnamon mix (1tbs cinnamon to 1 cup sugar)
- fresh lime zest
- 1-2 tsp of ground cloves
- melted butter
- dark rum (optional)

Combine the lime zest, cloves, sugar & cinnamon. Cut the pineapple into rings. Dip each ring into the melted butter and then cover the ring in the spice mixture. Place the rings on a hot grill for 5min per side. You want some charring but not totally burnt. Remove the pineapple from the grill and flambe the rings with the dark rum. I like this by itself or with some good vanilla ice cream.

I also like grilling veggies. In addition to the grilled corn (listed above), I like the following:

- Grilled onion. Core an onion and shove a beef bullion cube in the hole w. a little bit of water. Wrap in foil and grill until onion is soft. Insanely good on hamburgers.
- Grilled yellow squash and zuchinni. Cut the veggies into long strips and lightly coat them in olive oil, salt, & fresh pepper. Grill for a few minutes on each side.
- Grilled potatoes. Quarter the potato and lightly cover in olive oil, salt and pepper. When cooked all the way through, place them on a pan and cover with some sharp cheese (parmesan, sharp cheddar, etc.). Melt the cheese (broiler, etc.) and serve.
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post #23 of 54
3/29/04 at 10:18pm
Quote:
Some of my recent favorites;
Sirloin steak marinaded with sweet teriyaki and green onions.
Flank steak marinaded in virgin olive oil and creole seasoning.
Corn on the cob wrapped in foil with butter/salt and pepper.
Mmmmmmm

So uh, when can I come over?


something cool I just realized. I had considered a natural gas grill but didn't want to spend the extra money, now that I got a new grill I have two propane tanks, I can fill one and have a spare for when I run out. neat.

I second the dancing chicken recipe. You can buy a neat rack at walmart that holds the beer can and the chicken nicely.
I've never had much luck grilling corn, maybe I'll have to give it another try.
Definitely have to try the scallops. Maybe I can baste them in garlic butter while grilling, sounds good.
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post #24 of 54
3/29/04 at 10:40pm
I had to replace a rusted out burner (et al.) on my built-in when I moved into my present home. I'm going to install a thermometer in the lid this season, so I can accurately do the "5 hours at 200 degrees" thing.

I like using hickory chips in the bottom of mine. Tastes as good as charcoal to me. I didn't have space for a metal box, so mine have always burned up really quickly, soaked or not. I'll try wrapping them in punctured foil this year.

I'll probably try my first brisket this year, but otherwise I'll just suffer with the same old boring steaks, ground sirloins, Italian sausages and ribs
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post #25 of 54
3/29/04 at 11:35pm
brisket is good if cooked very slow.
My new grill has a heat shield over the burner like the webers (but it's not a weber sadly) so I have plenty of room for a metal box. Does that usually work pretty well?
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post #26 of 54
3/30/04 at 6:51am




I bought this baby last year !
It's a Kemmore 774 sq. in. Cooking Area Gas Grill with
6-burners,3 reversible cast-iron cooking grids, 13,000 BTU infrared back burner and 12,000 BTU side burners. I also bought a cast iron griddle/grill pan that is custom made for this grill. Great for breakfast.

It is awesome.
Last weekend I made Pinwheels. (It's an Italian specialty.)

Get 2 pieces of skirt or flank steak pounded out to about 1/2 inch thickness. I used two 1 1/2 lb pieces.
They should be the same size after they are pounded out.

Lay 1st piece flat and sprinkle with grated parmesian cheese (enough to just cover surface of meat).
Sprinkle with salt & pepper.
Take 2nd peice of meat and put on top of 1st piece.
Sprinkle the 2nd piece with parmesian, salt & pepper.

Now carefully roll up both pieces together.
Cut 1 inch slices (or however thick you want them).
Use a few toothpicks to hold the meat together.
Marinate in soy sauce for a few hours.
Grill on each side until it's the way you like it.
They cook pretty fast because the meat is in strips.
They're not hard to make and can be prepared in advance.
Plus they tatse great !
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post #27 of 54
3/30/04 at 7:45am
brisket is good if cooked very slow.

Absolutely!
I do mine on the grill like this....
1)Cut some slits in the brisket and insert chunks of garlic.
2)put in metal tray with lots of BBQ sauce and onions.
3)cover with foil
4)ignite only 1 side of my grill and slow cook on the non-lit side for at least 5 hours, rotating every so often.
My friend has a smoker that he does his in and it absolutely divine.


So uh, when can I come over?
]
You could bring your dog (charlie I think) over and we could have a Denver HTF BBQ/Movie/Puppy Meet.
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post #28 of 54
3/30/04 at 7:49am
And what is this beer can chicken a couple of you have mentioned? Sounds interesting. Ive got to get away from this thread, its making way too hungry. Some really good ideas are listed that Im gonna have to try now.
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post #29 of 54
3/30/04 at 9:18am
Phillip,

Beer can chicken is all the rage. Essentially you take 3/4 of a can of beer and insert it into the posterior end of a roasting chicken. You then stand it up in the grill and roast for a while. The beer adds flavor and keeps the inside meat moist while the skin crisps up really good on the outside. I believe the first use of this method was by the afore mentioned Chef Steven Raichlen.

Do a seach for it, you'll find dozens of recipes.
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post #30 of 54
3/30/04 at 10:08am
I've usually heard it referred to as "drunk chicken".
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