Okay, I just grilled up some 4oz steaks for the week and some scallops and shrimp. I should have taken a pic.
But this is summer and I know a some of you must have some grills. Did you put it to use this summer and if so what were your favorite recipes?
When I grill chicken it most of the time comes out dry. I cannot grill chicken to save a date. Any tips?
I love grilled vegetables. Currently I am marinating in balsamic vinegar but I have also used spicy peanut butter which I have thinned with soy sauce and tabasco.
a grilling pic for the guys
[quote]OctoberGirl wrote:
a grilling pic for the guys[/quote]
I’d skewer that.
[quote]Makavali wrote:
OctoberGirl wrote:
a grilling pic for the guys
I’d skewer that.[/quote]
recipes Zane, you’ve got to have some good lamb recipes
[quote]OctoberGirl wrote:
a grilling pic for the guys
[/quote]
Is that you in the pic? very tasty OG.
Love to grill (or BBQ, barbie, as we call it)
So you grill your steaks for the week all in one session?
As for the dry chicken, try a little butter and herbs shoved under the skin and perhaps cooking on a higher heat may seal in the juices a bit more too, before turning it down to get thoroughly cooked.
[quote]OctoberGirl wrote:
Okay, I just grilled up some 4oz steaks for the week and some scallops and shrimp. I should have taken a pic.
But this is summer and I know a some of you must have some grills. Did you put it to use this summer and if so what were your favorite recipes?
[/quote]
I will be nice since you’re a girl, but WTF is a 4 oz steak? I hope you meant 14oz at a minimum.
Here’s a steak recipe. Find a man to mind the grill, hahahaha!
Take out your steaks and let them come up to room temperature before they go on a grill. Season with salt, kosher, and fresh ground pepper first. Nothing else, nothing else is needed since you went to the best butcher around and got the best cuts of meat.
You did do this right?
Heat the grill to just under a bazillion degrees. Put on the steaks to sear. Rotate 90 degrees for nice sear marks. Do not flip the meat!
Now flip the meat once, rotate to 90 degrees and take off the grill. Let sit for 5 minutes for the juices to migrate back to the center.
As for grilling times, I like 1 1/2 to 2 inch steaks and they take app 20 or so minutes. Half the thickness means half the time. As for rotation, half of one side of grilling time is all that takes.
[quote]Duke wrote:
OctoberGirl wrote:
a grilling pic for the guys
Is that you in the pic? very tasty OG.
Love to grill (or BBQ, barbie, as we call it)
So you grill your steaks for the week all in one session?
As for the dry chicken, try a little butter and herbs shoved under the skin and perhaps cooking on a higher heat may seal in the juices a bit more too, before turning it down to get thoroughly cooked.[/quote]
Chicken blows and is only on my grill on protest.
[quote]OctoberGirl wrote:
When I grill chicken it most of the time comes out dry. I cannot grill chicken to save a date. Any tips?[/quote]
Temp control. Chicken in very low in fat, keep the grill open and at app 350 or so. actual temp when you close it will be app 300 or less. Go about 20 minutes while turning the chicken once for pieces or 4 X for kabobs.
Think about it, dry chicken means to much temp for to long. Marinades won’t help, time and temp control does.
[quote]Duke wrote:
OctoberGirl wrote:
a grilling pic for the guys
Is that you in the pic? very tasty OG.
Love to grill (or BBQ, barbie, as we call it)
So you grill your steaks for the week all in one session?
As for the dry chicken, try a little butter and herbs shoved under the skin and perhaps cooking on a higher heat may seal in the juices a bit more too, before turning it down to get thoroughly cooked.[/quote]
that isn’t me! but I thought the guys would appreciate the pic.
I will give your suggestion a try. I murder the chicken. I usually end up shredding it and dousing it with balsamic vinegar and olive oil just to get it down.
I grill twice a week usually, Sunday and Wednesday.
recently I drug out the BBQ to put that to use
[quote]tom63 wrote:
OctoberGirl wrote:
Okay, I just grilled up some 4oz steaks for the week and some scallops and shrimp. I should have taken a pic.
But this is summer and I know a some of you must have some grills. Did you put it to use this summer and if so what were your favorite recipes?
I will be nice since you’re a girl, but WTF is a 4 oz steak? I hope you meant 14oz at a minimum.
Here’s a steak recipe. Find a man to mind the grill, hahahaha!
Take out your steaks and let them come up to room temperature before they go on a grill. Season with salt, kosher, and fresh ground pepper first. Nothing else, nothing else is needed since you went to the best butcher around and got the best cuts of meat.
You did do this right?
Heat the grill to just under a bazillion degrees. Put on the steaks to sear. Rotate 90 degrees for nice sear marks. Do not flip the meat!
Now flip the meat once, rotate to 90 degrees and take off the grill. Let sit for 5 minutes for the juices to migrate back to the center.
As for grilling times, I like 1 1/2 to 2 inch steaks and they take app 20 or so minutes. Half the thickness means half the time. As for rotation, half of one side of grilling time is all that takes.
[/quote]
Agree with your cooking methods with one exception…
20 minutes!? Damn! the things would be black as the ace of spades.
Maybe 3 or 4 minutes a side for the thick buggers and after that finish them off in a hot oven to cook through, but 20 minutes on a blazing grill???
Don’t work in a crematorium by any chance do you?
[quote]tom63 wrote:
OctoberGirl wrote:
Okay, I just grilled up some 4oz steaks for the week and some scallops and shrimp. I should have taken a pic.
But this is summer and I know a some of you must have some grills. Did you put it to use this summer and if so what were your favorite recipes?
I will be nice since you’re a girl, but WTF is a 4 oz steak? I hope you meant 14oz at a minimum.
Here’s a steak recipe. Find a man to mind the grill, hahahaha!
Take out your steaks and let them come up to room temperature before they go on a grill. Season with salt, kosher, and fresh ground pepper first. Nothing else, nothing else is needed since you went to the best butcher around and got the best cuts of meat.
You did do this right?
Heat the grill to just under a bazillion degrees. Put on the steaks to sear. Rotate 90 degrees for nice sear marks. Do not flip the meat!
Now flip the meat once, rotate to 90 degrees and take off the grill. Let sit for 5 minutes for the juices to migrate back to the center.
As for grilling times, I like 1 1/2 to 2 inch steaks and they take app 20 or so minutes. Half the thickness means half the time. As for rotation, half of one side of grilling time is all that takes.
[/quote]
I do only eat 4oz of red meat at a time and 6oz of fish or shrimp.
aaaahhhh so you let the meat get to room temperature! I’m a fridge to the fire girl
and I do love men that grill
[quote]tom63 wrote:
OctoberGirl wrote:
When I grill chicken it most of the time comes out dry. I cannot grill chicken to save a date. Any tips?
Temp control. Chicken in very low in fat, keep the grill open and at app 350 or so. actual temp when you close it will be app 300 or less. Go about 20 minutes while turning the chicken once for pieces or 4 X for kabobs.
Think about it, dry chicken means to much temp for to long. Marinades won’t help, time and temp control does.
[/quote]
I am actually just using an old fashioned backyard BBQ grill
there is noooooo way to set the temp
I love grilling pineapple on that thing but am holding off for a bit
that or bananas, awesomenesssssss
[quote]OctoberGirl wrote:
that isn’t me! but I thought the guys would appreciate the pic.
[/quote]
Oh bugger! Whet my appetite and then spoil it.
Just have to make my own mental pictures then (again).
this would be me grilling
[quote]pushharder wrote:
OctoberGirl wrote:
Okay, I just grilled up some 4oz steaks for the week and some scallops and shrimp. I should have taken a pic.
But this is summer and I know a some of you must have some grills. Did you put it to use this summer and if so what were your favorite recipes?
OG, we know good and well you aint a-lookin fer recipes.[/quote]
hey just because I have your chaps and grill pic saved to my desk top…
[quote]pushharder wrote:
OctoberGirl wrote:
this would be me grilling
Can’t you give us a pic larger than .25 kb?[/quote]
unfortunately, I don’t know how to make pics bigger without them being all pixelated