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It's grillin' time.......... - Page 2

post #31 of 54
3/30/04 at 11:24am
I thought you putting me on at 1st Jeff, but after a quick search, sure enough, beer can right up the chickens can.
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post #32 of 54
3/30/04 at 5:03pm
it's pretty good, give it a shot some time.
I had a great recipe I found online, the seasoning rub was just fantastic, but I've since lost it and can't find it

it's a little harsh on your propane supply at about 3 hours of cooking though. Propane is damn expensive around here at 15$ a refill, When I lived in north dakota it was between 7 and 8!
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post #33 of 54
3/30/04 at 6:17pm
smoked oysters yum =)
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post #34 of 54
4/4/04 at 3:26pm
Well, I just got my new smoker box and precision thermometer to fit into the old grill. So, when the smoker box fails to smoulder after an hour on "high", parked near the back of the fire grate, I decide to inspect the grill. It's leaning a bit backward, so perhaps that's why I'm not getting enough heat in back. I think, "Hmm, maybe I can budge it forward and bury some rocks behind it to shore it up."

Creeeakrunch!

The post was badly rusted out. Tsk. It's a damn shame ( ) that I have to buy a brand new grill with some of my recent Vegas winnings (4 Queens on Let it Ride) The built-in version of this dealie will be my implement of destruction for the balance of the grillin' season:


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post #35 of 54
4/4/04 at 3:52pm
hehe, niiiiice
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post #36 of 54
4/4/04 at 4:47pm
Beer can chicken is NOT Drunken Chicken. Drunken Chicken is a Chinese recipe that involves chicken being steamed and marinated in a rice wine mixture for a day or more. They're both awesome recipes. They're both very different.
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post #37 of 54
4/4/04 at 5:38pm
Beer can chicken is usually known as "dancing chicken" AFAIK.
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post #38 of 54
4/4/04 at 8:00pm
Whatever it's called, it's friggin awesome!!!!

I just tried it for the 1st time tonight and words cannot describe just how good that chicken was. JUCIEST CHICKEN EVER! A big thanks to everyone who mentioned it here.
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post #39 of 54
4/25/04 at 2:13am
Well, I slow grilled my first brisket last week and it was indescribably delicious, but, while it was nowhere near as tough as shoe leather, it was probably pretty close to glove leather. :b

So, what do y'all try for as far as temperature inside the grill head and final internal temperature? I thought 350 degrees F (which is about what I get with the lid closed and one side lit on low) would be too hot, but that seems to be the only way I'm going to get that high internal temperature I've been reading about.
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post #40 of 54
4/25/04 at 5:19am
Here's something I've been doing for the last few years. The flavour is amazing and it's not spicy at all (of course you could add some Jerk Seasoning, but be careful as this stuff is deadly ! Usually about a half Tablespoon gives it a nice 'glow'.)

Serves: 4

2 lbs. chicken pieces (drums and thighs seem to work best)
1/4 cup diced onion
2 tsps. garlic
1/2 tsp. salt
2-3 Tbsp. soy sauce (Kikkoman's Lite)
1 cup GRACE JERK BARBECUE SAUCE
1 Tbsp. sherry


1. Clean chicken .
2. Finely chop onion and garlic.
3. Season chicken with onion, garlic, salt, soy sauce. Refrigerate and allow to marinate for one hour or longer.
4. Shake off excess seasoning from chicken, place on a grill and allow to cook, turning the pieces frequently.
5. Add sherry to the Grace Jerk Barbecue Sauce and use for basting the chicken while cooking.

Lots of cold beer, and one of those pre-packaged Grace "Caribbean" Rice as a side dish and you're off !
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post #41 of 54
4/25/04 at 2:02pm


Anybody try some of these recipies? I'm a big fan of game, but wonder if the low-fat nature of most game makes it a poor choice for grilling.
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post #42 of 54
4/26/04 at 12:25am
I have a question. When grilling Salmon what do you do to keep it from falling apart and sticking. Should I put foil down and spray it with PAM or something. I love grilled Salmon but mine never turns out as good as I want it. How long per side when cooking? Any more tips appreciated
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post #43 of 54
4/26/04 at 4:27am
how funny, I grilled a brisket this weekend too.
I grill it on low on the upper rack for a couple hours, but I use a gas grill with a cast iron smoker box filled with wood pellets, so I can't really help you with your questions I'm afraid.

BTW, those out there with gas grills, the smoker box is the best invention EVAR. They're about 10$ at home depot and the wood chips/pellets are avalable everywhere.
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post #44 of 54
4/26/04 at 5:28am
I rarely get into the "after hours" section but this particular discussion caught my eye. Great recipes guys, I can't wait to try a few out.

The part that caught my attention as I read this was "it's grilling time ..again". I burn about four-five takes of propane a year, and usually grill year around... yes, I've even had to shovel the drive to grill ..my neighbors think I nuts, and I might be. My grill takes it all, fish, steaks, pork, softcrabs, you name it, I can grill it. I keep the grill in better shape than the yard ..I just realized I may need mental help :b

David, when grilling fish, use foil or those thin alum. pans you find at the grocey store. A little PAM, butter, or Italian Dressing in the bottom (pan) will keep it from sticking, also, you should never have to turn it over (skin side down always). Make sure the filets are not too thick and you are cooking on the middle rack (if possible)and cover w/foil to prevent from drying out. After about 15 min. I will open up and add a little butter/sauce/flavor then cover back. It may take a little longer to cook, but it should come out really good.
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post #45 of 54
4/26/04 at 5:42am
I wonder.. we should also ask what kind of equipment people have.
I'm poor and use a charbroil.
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post #46 of 54
4/26/04 at 6:14am
The best way to keep salmon (or any fish) from sticking is to coat it with oil and leave it alone. There is a point where it goes from sticking to the grate to loosening up. The biggest mistake is to turn it before that point. If you have to, lower the cooking temp so it does not burn before it loosens up. This is a good tip for all cooking, not just grilling and not just fish. Always leave the meat until a crust is seared and it loosens up from the pan, otherwise you will tear it.
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post #47 of 54
4/26/04 at 8:42am
David --

One thing I do that seems to help from tearing the salmon up is keep it skin side down for the first 7-10 minutes of cooking. That way it's burning the skin, but still cooking the fish. Then, when I flip the fish over, the skin peels off with ease. Now that the salmon is laying fish side down, don't mess with it until you're sure it's ready to come off. (Takes practice) The more you move it, the more it will split or shred. I'm to the point where I only have to move it to flip it, and once to pull it.

Alex --

You bought that grill last year?! I hope that picture was when it was brand new, or you aren't getting your money's worth!

Doug
(Has a Weber gas, a Weber charcoal, a Smokey Joe, and an Outdoor Fireplace and Grill. Just thinking of buying a smoker too.)
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post #48 of 54
4/26/04 at 8:47am
Quote:
When grilling Salmon what do you do to keep it from falling apart and sticking.


For delicious salmon, without any hassles, try cedar planks. Brush a little oil on it, sprinkle some seasoning and you get some mighty tasty fish!
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post #49 of 54
4/26/04 at 8:49am
Here's a very simple and tasty sauce for marinating & basting chicken breasts:

Soy sauce
Chili oil (you can probably substitute crushed red pepper)
Sesame oil (very strong, don't use too much)
Sesame seeds
Black pepper
a bit of garlic powder or minced garlic

The key is finding a good soy sauce, one without corn syrup and caramel coloring. Kikkoman is good, for a national brand. A good organic Tamari is even better.
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post #50 of 54
4/26/04 at 11:05am
I use a gas grill with a cast iron smoker box filled with wood pellets

Hmm, I was thinking of getting a charcoal grill to go along with my gas, but I may have to give that product a try 1st.
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post #51 of 54
4/26/04 at 11:19am
We love grillin pork tenderloins on the grill. We buy the big 2 pack at Sam's Club. Yum!
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post #52 of 54
4/26/04 at 12:32pm
Those are some great tips. Sounds like I am flipping to much right now. I think I will try some this weekend and surprise my wife. Thanks everyone for the advice.
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post #53 of 54
4/26/04 at 12:49pm
Quote:
Sounds like I am flipping to much right now.

You should only have to flip it once. This goes for all cuts of meat. The only reason to touch a piece being grilled is to move it 45 degrees to get cool crosshatch grill marks.
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post #54 of 54
4/27/04 at 3:28am
This is one reason I love this forum so much. It has it all. Thanks again.
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