Grilling Recipes?

Off Topic
41

OG, when you grill vegetables, do you expose them directly to the grate and heat? Of course, with kebabs you would, but what about stand-alone vegetables?

What I like to do here is wrap them in aluminum foil, complete 100% coverage, not just the bottom. This keeps them very moist and there is no charred taste.

I usually prefer to have chicken breast right from the grate, but if you really want to bring out the flavor of a marinade, the aluminum foil trick works for this too (though I leave the top open here, unlike the vegetables). Makes cleanup easier too if you are grilling under time constraints.

42

This recipe for brisket on a charcoal grill makes a shit-load of food. You can freeze the extra or simply use a point or a flat and cut the ingredients down accordingly.

Spicy Chili Rub

4 tablespoons paprika
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
2 tablespoons table salt
1 tablespoon ground oregano
1 tablespoon granulated sugar
1 tablespoon ground black pepper
1 tablespoon ground white pepper
2 teaspoons cayenne pepper

Brisket

1 whole beef brisket (point and flat cut together), 9 to 11 pounds, fat trimmed to 1/4-inch thickness
3 cups barbecue sauce
2 wood chunks (3-inch)

For Spicy Chili Rub: Mix all ingredients in small bowl.

Apply dry rub liberally to all sides of brisket. Wrap tightly in plastic wrap. Refrigerate for at least 24 hours (up to 48 hours if you can).

About 1 hour prior to cooking, remove the brisket from the refrigerator, unwrap, and let it come up to room temperature. Soak the wood chunks in cold water for 1 hour and drain.

Pile about 40 briquettes in a mound on one side of the grill. Keep the bottom vents completely open. Place the wood chunks on top of the charcoal. Put the cooking grate in place, open the grill lid vents completely, and cover, turning the lid so that the vents are opposite the wood chunks to draw smoke through the grill. Let the grate heat up for 5 minutes and then scrape the grate clean with a grill brush.

Place the brisket on the side of the grill opposite the fire (fat side up). Cook for 2 hours - without removing the lid. Temp will drop to about 225 degrees after two hours.

After two hours on the grill, heat the oven to 300 degrees. Wrap the brisket completely in tin foil and place it on a rimmed baking sheet. Bake until the meat is fork-tender - about 3 to 3 1/2 hours.

Remove the brisket from the oven, loosen the foil at one end (watch for steam), and let rest for 30 minutes. If you like, drain the juices into a bowl and remove the fat (use a gravy skimmer if you have one).

Unwrap the brisket and place it on a cutting board. Separate the meat into two sections and carve it on the bias across the grain into long, thin slices. I like to eat this on a crusty grinder with some pepper-jack cheese and BBQ sauce. You can also jack up the flavor of your sauce by flavoring it with the extra brisket juice.

43

Vanderlaan! I love lamb. I’ve never grilled lamb before but that sounds good

njrusmc - I do veggie kabobs and I have doen the large sliced vegetables. I haven’t done them on aluminum foil but I will give it a try. Much easier to do the onions that way I would think

44

Someone suggested Beer Butt Chicken so I found the recipe

Kevin’s Beer Butt Chicken

1 whole chicken
1 tall can o’ beer (16 oz. tallboy)
olive oil
4 cloves garlic crushed
salt and pepper

your favorite beer (for marinating the chef!)

seasoning for chicken (or use a seasoning blend or your own favorites):

4 cloves garlic, crushed
fresh basil
a pinch of cayenne
salt and pepper

Start with a hot grill (coals all white and ready to cook). Drink about 1/4 of that can of beer. Set it aside 3/4 full and have a couple of full ones, real beer this time�??no sissy canned stuff.

Get the chicken ready for cookin’. Trim some of the fat, get rid of the giblets (here kitty kitty!). Rub liberally with your favorite meat rub. I prefer olive oil, basil, lots of fresh pressed garlic, salt, and a pinch of cayenne. Some folks like Zartarain’s or some such store bought concoction, but whatever.

Get a can opener or some such tool and open up the top of the can and drop in the crushed garlic.

Oil up the can and lower that chicken over top of it. The beer can goes into the chicken’s body cavity and allows the bird to stand upright.

Cover your grill and cook the chicken until its wings are loose and the skin turns clear.

45

and this one was also suggested

BRATWURST

8 (12 oz.) Brats
6 pack of favorite beer
Barbecue grill

Soak brats overnight in 4 cans of beer. Prepare on grill next day, sprinkling with beer occasionally.

i really like simple

46

Analog_kid meets Grill:

Take one grill, hot
add meat
poke with stick occasionally
drink beer
poke meat with stick some more
light up cigar
drink beer
eat meat
the end.

47

[quote]analog_kid wrote:
Analog_kid meets Grill:

Take one grill, hot
add meat
poke with stick occasionally
drink beer
poke meat with stick some more
light up cigar
drink beer
eat meat
the end.

[/quote]

Yes… we have the same grilling technique (minus the cigar) and this is why I have the worst chicken!

48

Here is a good chicken grilling recipe

Grab your chicken. What ever kinda cut turns your crank.

1 or 2 cloves of garlic chopped up fine.
1/2 cup of olive oil
1 tbl spoon soy sauce
1/2 cup of honey(the runny kind) from your local bee keeper is best specially if you have allergies.
4 stalks of green onion chopped fine
Few dashes of pepper
1/2 cup Whiskey(I use Crown Royal but Jack Daniels will do)
1/2 cup of ginger ail

Mix up all the ingredients above. Since you have the whiskey and ginger ail. Mix a drink. Cheers!

Thaw your chicken and put that sucker in a container with all the ingredients listed above. Leave for 24 hrs in a fridge.

Start up your grill. I use propane so I heat the grill to really hot …and clean it and brush olive oil on the grill lightly.

Next sear grill marks into the chicken. And turn the heat down. So low that the flames might go out if a strong breeze comes along.

I then brush the left over marinade on the chicken only once. Then I discard it.

Cover the chicken and let cook.

Flip the chicken once in a while and check to be sure its cooked all the way through. No blood or pink in the center means its done. You can brush on honey and / or ginger ail for flavor.

Enjoy with some steamed vegetables and your favorite white wine.

49

[quote]dirtbag wrote:
Here is a good chicken grilling recipe

Grab your chicken. What ever kinda cut turns your crank.

1 or 2 cloves of garlic chopped up fine.
1/2 cup of olive oil
1 tbl spoon soy sauce
1/2 cup of honey(the runny kind) from your local bee keeper is best specially if you have allergies.
4 stalks of green onion chopped fine
Few dashes of pepper
1/2 cup Whiskey(I use Crown Royal but Jack Daniels will do)
1/2 cup of ginger ail

Mix up all the ingredients above. Since you have the whiskey and ginger ail. Mix a drink. Cheers!

Thaw your chicken and put that sucker in a container with all the ingredients listed above. Leave for 24 hrs in a fridge.

Start up your grill. I use propane so I heat the grill to really hot …and clean it and brush olive oil on the grill lightly.

Next sear grill marks into the chicken. And turn the heat down. So low that the flames might go out if a strong breeze comes along.

I then brush the left over marinade on the chicken only once. Then I discard it.

Cover the chicken and let cook.

Flip the chicken once in a while and check to be sure its cooked all the way through. No blood or pink in the center means its done. You can brush on honey and / or ginger ail for flavor.

Enjoy with some steamed vegetables and your favorite white wine.

[/quote]

honey and ginger ale sound so good.

I guess the step that I had been missing is the marinade part.

this sounds really good dirtbag.

Thanks!

50

[quote]OctoberGirl wrote:
analog_kid wrote:
Analog_kid meets Grill:

Take one grill, hot
add meat
poke with stick occasionally
drink beer
poke meat with stick some more
light up cigar
drink beer
eat meat
the end.

Yes… we have the same grilling technique (minus the cigar) and this is why I have the worst chicken!

[/quote]

Chicken is a pain in the ass to grill. Low to moderate heat, needs to be flipped a lot and dries out easily. I don’t have any good grilled chicken ideas because I tend to avoid it for these reasons. (wings, legs, and thighs with the skin are a cinch though)

I do have a a nice salmon grilling/pyrotechnic spectacular that I like to do to impress women/set myself of fire(thus impressing them even more).

Take salmon fillet, rub with zest of 1/2 lime, lemon, and orange and sea salt. Put on mediumly hot grill. While cooking, put juice of one lime, 1/2 lime zest, and two drunk russian guy sized shots of vodka in a blender and hit it. Put on fire retard suit. Add lime/vodka marinade to salmon fillet. Enjoy the pretty blue flames. Eat salmon and treat burns with aloe and butter.

51

Grilled green beans are my favorite veggie.

Cut a few slices of bacon with scissors into a pan, along with some onion if you like. Brown. Remove from heat, let cool a bit and add a good amount of olive oil and vinegar. Also add some spices; S&P, garlic, basil, oregano, thyme, rosemary, or whatever you like. I use smoke flavoring too, though it’s easy to go overboard with all the extra flavor, when you want to be able to taste the beans.

Put the bacon marinade in a ziplock or a bowl with fresh green beans and let the beans marinate for a bit. Then wrap them up in handfuls in squares of aluminum foil. Drip the leftover bacon pieces and marinade over the beans. Roll the top and ends of the foil to seal it all in, and throw on the grill.

I’ll prepare these and my neighbor cooks them for me so I don’t know how long he leaves them on the grill, but I think it’s at least 10-15 minutes and he turns them once or twice. Depends on how crunchy or soft you like the beans, but do NOT overcook! Overcooked beans are mushy and tremendously gross.

I always like rum and cokes with BBQ, but Push’s Panty-dropper (I had to rename it) sounds fantastical. I love vodka but it makes me do crazy shit.

52

[quote]analog_kid wrote:
OctoberGirl wrote:
analog_kid wrote:
Analog_kid meets Grill:

Take one grill, hot
add meat
poke with stick occasionally
drink beer
poke meat with stick some more
light up cigar
drink beer
eat meat
the end.

Yes… we have the same grilling technique (minus the cigar) and this is why I have the worst chicken!

Chicken is a pain in the ass to grill. Low to moderate heat, needs to be flipped a lot and dries out easily. I don’t have any good grilled chicken ideas because I tend to avoid it for these reasons. (wings, legs, and thighs with the skin are a cinch though)

I do have a a nice salmon grilling/pyrotechnic spectacular that I like to do to impress women/set myself of fire(thus impressing them even more).

Take salmon fillet, rub with zest of 1/2 lime, lemon, and orange and sea salt. Put on mediumly hot grill. While cooking, put juice of one lime, 1/2 lime zest, and two drunk russian guy sized shots of vodka in a blender and hit it. Put on fire retard suit. Add lime/vodka marinade to salmon fillet. Enjoy the pretty blue flames. Eat salmon and treat burns with aloe and butter. [/quote]

I only have a charcoal grill… but I can figure out medium heat.

I love the thought of a drunk russian guy size shot of vodka

53

[quote]sluicy wrote:
Grilled green beans are my favorite veggie.

Cut a few slices of bacon with scissors into a pan, along with some onion if you like. Brown. Remove from heat, let cool a bit and add a good amount of olive oil and vinegar. Also add some spices; S&P, garlic, basil, oregano, thyme, rosemary, or whatever you like. I use smoke flavoring too, though it’s easy to go overboard with all the extra flavor, when you want to be able to taste the beans.

Put the bacon marinade in a ziplock or a bowl with fresh green beans and let the beans marinate for a bit. Then wrap them up in handfuls in squares of aluminum foil. Drip the leftover bacon pieces and marinade over the beans. Roll the top and ends of the foil to seal it all in, and throw on the grill.

I’ll prepare these and my neighbor cooks them for me so I don’t know how long he leaves them on the grill, but I think it’s at least 10-15 minutes and he turns them once or twice. Depends on how crunchy or soft you like the beans, but do NOT overcook! Overcooked beans are mushy and tremendously gross.

I always like rum and cokes with BBQ, but Push’s Panty-dropper (I had to rename it) sounds fantastical. I love vodka but it makes me do crazy shit.[/quote]

you had me at bacon!!!

and I love green beans

54

Used to do this a lot when I lived in Michigan. Not many salmon runs in central Illinois. Use two big spatulas to remove the salmon from grill. Cut through the fish, but not skin (a spatula works well to separate the flesh from the skin.)

1 cup kosher salt (or 1/2 cup table salt)
1 cup sugar
1 salmon fillet (skin on, about 2 1/2 pounds),
2 tablespoons vegetable oil
1 1/2 teaspoons sweet paprika
1 teaspoon ground white pepper

Dissolve salt, sugar and 2 cups hot water in gallon-sized zip-loc bag, about 20 minutes. Add 5 cups cold water and salmon. Refrigerate for at least three hours.

Put a big pile of charcoal on one side of grill and burn until completely covered with ash. In the mean time, wrap 2 cups of wood chips (Alder is great stuff - if you can find it) in 18-inch square sheet heavy-duty aluminum foil. Prick top of pouch a few times to allow smoke to escape. Place chips on top of coals.

Remove salmon from brine and blot dry completely with paper towels. Place fillet, skin side down, on a big sheet of foil. Rub both sides of fillet with oil (lots on the skin side). Dust fillet with paprika and pepper.

Open grill lid vents and cover the grill, positioning lid with vents opposite wood chips to draw smoke through grill. Heat rack thoroughly, at least 5 minutes. Clean with wire brush and oil (fish will stick if it is not hot and well oiled - think wesson oil party). Slide the salmon on to the rack opposite fire and with the rods of the rack running perpendicular to the fillet. Be careful, as it will be a bit slippery at this point.

Cook until done through and heavily flavored with smoke - about 60 - 75 minutes.

55

[quote]sluicy wrote:
I always like rum and cokes with BBQ, but Push’s Panty-dropper (I had to rename it) sounds fantastical. I love vodka but it makes me do crazy shit.[/quote]

Can I buy you a drink (or ten)?

56

Analog_kid mentioned this, but chicken thighs come out nicely for me. Quite tasty with an Adobo spice rub (by Goya).

I’ve tried Beer Can Chicken and it came out just as dry as regular chicken. Plus you have to eat around all the bones.

I stock up on London Broil steaks when they’re on sale and then use different spice rubs to keep my taste buds interested. But no panty-dropping aces up my sleeve.

Great thread OG!

57

[quote]VanderLaan wrote:
Used to do this a lot when I lived in Michigan. Not many salmon runs in central Illinois. Use two big spatulas to remove the salmon from grill. Cut through the fish, but not skin (a spatula works well to separate the flesh from the skin.)

1 cup kosher salt (or 1/2 cup table salt)
1 cup sugar
1 salmon fillet (skin on, about 2 1/2 pounds),
2 tablespoons vegetable oil
1 1/2 teaspoons sweet paprika
1 teaspoon ground white pepper

Dissolve salt, sugar and 2 cups hot water in gallon-sized zip-loc bag, about 20 minutes. Add 5 cups cold water and salmon. Refrigerate for at least three hours.

Put a big pile of charcoal on one side of grill and burn until completely covered with ash. In the mean time, wrap 2 cups of wood chips (Alder is great stuff - if you can find it) in 18-inch square sheet heavy-duty aluminum foil. Prick top of pouch a few times to allow smoke to escape. Place chips on top of coals.

Remove salmon from brine and blot dry completely with paper towels. Place fillet, skin side down, on a big sheet of foil. Rub both sides of fillet with oil (lots on the skin side). Dust fillet with paprika and pepper.

Open grill lid vents and cover the grill, positioning lid with vents opposite wood chips to draw smoke through grill. Heat rack thoroughly, at least 5 minutes.

Clean with wire brush and oil (fish will stick if it is not hot and well oiled - think wesson oil party). Slide the salmon on to the rack opposite fire and with the rods of the rack running perpendicular to the fillet. Be careful, as it will be a bit slippery at this point.

Cook until done through and heavily flavored with smoke - about 60 - 75 minutes.

[/quote]

I had no idea where you were going with the sugar but that sounds so good.

My grandma used to put brown sugar on cheaper cuts of meat before she broiled, well that and butter. Damn grandma knew how to cook

58

[quote]OctoberGirl wrote:
Damn grandma knew how to cook.
[/quote]

Both of my Grannies were little old Dutch ladies that could cook an old boot and have people line up to get a bite. Sunday dinner at Granny V’s was a real treat and Granny S was an amazing baker. I learned a lot about cooking/baking from both of them just hanging around the kitchen.

If you ever start a “Cookies, Pie and Cake Recipes” thread, I would be able to contribute dozens of recipes.

59


This is what I am planning on trying this weekend. Hopefully a good Sunday dinner.

I got this recipe off the internet but I may have to go with Vanderlaan’s

Method:

After applying salt and pepper on the lamb, sear it on a hot grill, 2 mins per side.

Then move it to a less hot part of the grill, and cook for 10 to 20 mins per side, depending on how much you want it cooked.

You can use a meat thermometer . For rare 120 degrees and medium is 150 degrees.

Few minutes before taking the rack off the grill, slather Dijon mustard on both sides and coat with herbs. We held the lamb rack with mitts, and rolled it in the fresh herb mixture ( parsley, rosemary and thyme). Cook for another 5 min.

60

Some of mine are here:

http://www.T-Nation.com/tmagnum/readTopic.do?id=2144267

More to come…