and hopefully what it will end up looking like
[quote]SteelyD wrote:
Some of mine are here:
http://www.T-Nation.com/tmagnum/readTopic.do?id=2144267
More to come…[/quote]
That is one of my favorite threads of all time! It is food porn!
Next time I grill I will try and take pics like you did.
Oh man you really need to add to that thread.
Completely great and should be stickied thread
Here is another chicken grilling recipe.
This is for all you curry freeks.
Ingredients
Curry (hot mild sweet what ever you like)
1 tlbs of Tomato paste
4 finely chopped green onions.
3 tbls cup of plain low fat yogurt
3 tbls of olive oil
1 or 2 cloves of fine chopped garlic
dashes or salt and pepper
Directions
Add garlic, onions, olive oil to a pan and cook till the onions are soft.
Next combine with all ingredients in a bowl. Here is the catch you want to add just enouph yogurt to smooth out the taste of the tomato paste. Then add your curry. More curry the more curry flavor you get. This is a rub a not a sauce or marinade. So if your using hot curry, well your going to add less. If its mild then don’t worry so much about it.
Next rub your chicken really well with your curry rub. Sounds like a hot date? Heheh …Any ways grill and you will love the taste
Good with grilled veggies or on skewer. Serve with red wine cab. And have a good meal.
[quote]dirtbag wrote:
Here is another chicken grilling recipe.
This is for all you curry freeks.
Ingredients
Curry (hot mild sweet what ever you like)
1 tlbs of Tomato paste
4 finely chopped green onions.
3 tbls cup of plain low fat yogurt
3 tbls of olive oil
1 or 2 cloves of fine chopped garlic
dashes or salt and pepper
Directions
Add garlic, onions, olive oil to a pan and cook till the onions are soft.
Next combine with all ingredients in a bowl. Here is the catch you want to add just enouph yogurt to smooth out the taste of the tomato paste. Then add your curry. More curry the more curry flavor you get. This is a rub a not a sauce or marinade. So if your using hot curry, well your going to add less. If its mild then don’t worry so much about it.
Next rub your chicken really well with your curry rub. Sounds like a hot date? Heheh …Any ways grill and you will love the taste
Good with grilled veggies or on skewer. Serve with red wine cab. And have a good meal. [/quote]
I bet the Greek yogurt would be good with that
and this would be good on lamb also
Thai Grill Chicken
Ingredients:
2 whole chickens – cut up and
– sectioned
1 can coconut milk
1/4 cup fish sauce – nam pla (I am not a fish sauce fan)
4 cloves garlic
1 bunch cilantro
1 curry powder
1 cup light soy sauce
Instructions:
On the chicken, most places uses fryers because of the slightly higher fat content. Leave the skin on. Don’t eat the skin but it cooks better and distributes the marinade better with it on.
In blender add the coconut milk and garlic. Blend garlic with coconut milk. Wash about a palm-full of cilantro, leaves only then dry. Add to blender. Add about 3/4 of the 50 gram bag of curry powder while still blending.
After about 1 minute, squirt in about 1/4 cup of the fish sauce.
Put chicken in bowl and poor marinade on top. Mix marinade and chicken together to make sure all is covered well.
Cover and leave out at room temperature for 8 hours. Refrigerate for at least 16 hours. Two days is better.
Get grill hot. I use Almond wood and some charcoal on top. The little bit of charcoal adds to the flavor.
Put chicken on hot grill and cook.
As you put the chicken on the grill, the marinade turns back into a liquid and flows around the chicken. Most of the marinade falls to the bottom of the grill which is fine. Cook chicken hot and for the shortest time possible.
About 5 minutes before chicken is done, pick it up with a fork or anything else and submerge it in the light soy sauce for a couple of seconds. Put chicken back on the fire. This turns the skin and top of the meat a nice golden brown and adds to the moisture and flavor of the curry.
Note: Coconut milk has a high fat content so it does burn easily. A hot grill does not mean a flaming grill. Keep fire away from chicken.
Here is a good Asian flavored recipe for yard bird.
1/4 cup soy sauce
4 teaspoons sesame oil
2 tablespoons honey
3 slices fresh ginger
2 cloves garlic, crushed
4 skinless, boneless chicken breasts
Combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for abut 2 minutes (stir after 1 minute). Watch closely, as you do not want it to boil.
Place chicken breasts in a zip-loc bag with the marinade and set in the fridge overnight.
Preheat a grill for medium-high heat (oil the grate). Cook chicken for about 6-8 minutes per side, or until juices run clear.
You can also make a great basting sauce by reducing the remaining marinade over a medium heat.
[quote]SteelyD wrote:
Some of mine are here:
http://www.T-Nation.com/tmagnum/readTopic.do?id=2144267
More to come…[/quote]
Damn SteelyD - that stuff looks great.
Stomach is starting to rumble. May leave work early to hit the butcher shop. Bike may look like Fred Flintsone’s car at the Bedrock Diner…
[quote]OctoberGirl wrote:
dirtbag wrote:
Here is another chicken grilling recipe.
This is for all you curry freeks.
Ingredients
Curry (hot mild sweet what ever you like)
1 tlbs of Tomato paste
4 finely chopped green onions.
3 tbls cup of plain low fat yogurt
3 tbls of olive oil
1 or 2 cloves of fine chopped garlic
dashes or salt and pepper
Directions
Add garlic, onions, olive oil to a pan and cook till the onions are soft.
Next combine with all ingredients in a bowl. Here is the catch you want to add just enouph yogurt to smooth out the taste of the tomato paste. Then add your curry. More curry the more curry flavor you get. This is a rub a not a sauce or marinade. So if your using hot curry, well your going to add less. If its mild then don’t worry so much about it.
Next rub your chicken really well with your curry rub. Sounds like a hot date? Heheh …Any ways grill and you will love the taste
Good with grilled veggies or on skewer. Serve with red wine cab. And have a good meal.
I bet the Greek yogurt would be good with that
and this would be good on lamb also
[/quote]
Lamb, porkchops, ribs, turkey, goat … anything but beef
I love to cook on the grill. But sauces and cooking on the stove I am better at.
I also find that recipes that are good are ones that give you some room to experiment with taste and are not costly to make.
[quote]OctoberGirl wrote:
I love the thought of a drunk russian guy size shot of vodka
[/quote]
It’s about half the big 1.75ltr version of this guy.
[quote]analog_kid wrote:
OctoberGirl wrote:
I love the thought of a drunk russian guy size shot of vodka
It’s about half the big 1.75ltr version of this guy.
[/quote]
I’ve never seen that vodka before. Sucker is huge
alcohol cooks off though so that is good
[quote]OctoberGirl wrote:
analog_kid wrote:
OctoberGirl wrote:
I love the thought of a drunk russian guy size shot of vodka
It’s about half the big 1.75ltr version of this guy.
I’ve never seen that vodka before. Sucker is huge
alcohol cooks off though so that is good
[/quote]
New stuff from Russian Standard. I’ve heard it’s good from the vodka snobs.
[quote]dirtbag wrote:
OctoberGirl wrote:
dirtbag wrote:
Here is another chicken grilling recipe.
This is for all you curry freeks.
Ingredients
Curry (hot mild sweet what ever you like)
1 tlbs of Tomato paste
4 finely chopped green onions.
3 tbls cup of plain low fat yogurt
3 tbls of olive oil
1 or 2 cloves of fine chopped garlic
dashes or salt and pepper
Directions
Add garlic, onions, olive oil to a pan and cook till the onions are soft.
Next combine with all ingredients in a bowl. Here is the catch you want to add just enouph yogurt to smooth out the taste of the tomato paste. Then add your curry.
More curry the more curry flavor you get. This is a rub a not a sauce or marinade. So if your using hot curry, well your going to add less. If its mild then don’t worry so much about it.
Next rub your chicken really well with your curry rub. Sounds like a hot date? Heheh …Any ways grill and you will love the taste
Good with grilled veggies or on skewer. Serve with red wine cab. And have a good meal.
I bet the Greek yogurt would be good with that
and this would be good on lamb also
Lamb, porkchops, ribs, turkey, goat … anything but beef
I love to cook on the grill. But sauces and cooking on the stove I am better at.
I also find that recipes that are good are ones that give you some room to experiment with taste and are not costly to make.[/quote]
What does goat taste like? Is it similar to lamb?
[quote]OctoberGirl wrote:
Oh that sounds good. I love fish recipes because all my fish usually tastes the same.
thanks Push!
[/quote]
The Sauce:
A dab of cranberry sauce with whole cranberries (buy it or make it, your choice.)
A couple spoonfulls of lime juice. (To thin it)
A handful of dried fruits. Cherries. Raisens. Blueberries. Raspberries. It’s all good.
Figs and Apricots are especially awesome, but use a canned/jarred/preserved variety. (Fresh might work. dunno)
Mix in a spot of honey if you find the sauce too tart.
Mix it all together so its a thick, chunky yet easily spreadable goo.
The sauce works best with meats that have more subtle flavors like fich and chicken.
A quick use with Chicken.
Place chicken and sauce in tin foil pouch. Seal it up. Put it on the grill. Serve and eat.
A quick recipe for salmon. Not a grill recipe but great anyways.
Place the Salmon filets on a baking sheet
Spread the sauce over the top of the filets
Glaze the filets with honey if you like. (I liked)
Pour red wine into the baking sheet to depth of 1/2 the thickness of the filets. DO NOT pour directly on to the filets
Bake until the salmon is properly pink. (I think I use 300-350 in the oven)
[quote]VanderLaan wrote:
If you ever get some doves, try taking the breast (whole breast with the bone in) and putting a jalapeno slice in the center of each side. Wrap with half a slice of bacon (use tooth pick) and throw it on a scorching hot grill (be sure to oil it). Baste with italian dressing until the bacon is almost crispy.
This is also good with duck breast (boned out). Just be sure to not overcook the duck or dove as it will taste horrible.
Do not bother trying to take them into the house. We usually just gather around the grill with a cold beer and eat them off the grill.
[/quote]
Some folks don’t dig the game taste, so I usually debone then place in a zip-loc bag filled with milk. Then change out the milk twice, once every 24 hours. Then marinade the meat in italian dressing for at least 12 hours.
I grill it much the same as you. One difference, I usually add a strong flavored white cheese (swiss or whatever strikes me at the time), along with the jalepeno. Then button up the breasts with bacon.
[quote]VanderLaan wrote:
My neighbor is a gardening fiend, so it is not uncommon to come home to find a bushel basket of veggies and fruit on the porch. Come summer I usually have to lock the doors to my garage or it will fill up with squash and zuchini. 
As such, I eat a lot of squash. Here is my favorite sqaush recipe of all time. It is pretty simple, but you may have to play with it a bit to get the proportions right. The end result is something akin to mashed potatos with a smoky flavor and a bit of a bite.
Cut an acorn squash in half (lengthwise) and scrape out the guts. Grill over a medium heat until the flesh is soft and you can squeeze it out of the skin.
While the squash is on the grill, sautee a few sweet onions in some butter until they are translucent. Grate some ginger into the onions (not too much - do it to your taste) and then add the flesh from the squash. Remove from the heat and whip it all together with a fork. [/quote]
Awesome. I will be trying this soon. Does it work well with other varieties squash? Like yellow squash is usually bland and difficult to season.
I made this once for my ex (no, this is not the reason she became an ex) and it was the best marinade I’ve ever tried. Credit goes to Captain “D” of USMC.
Marinade
1 can (12 ounces) cola
1/2 cup soy sauce
1/2 cup garlic teriyaki sauce
1 habanero chile pepper, finely chopped with seeds
1 tablespoon grated orange zest
1 tablespoon freshly ground ginger
1 tablespoon extra virgin olive oil
1 teaspoon freshly ground black pepper
3/4 teaspoon fresh lemon juice
1/8 teaspoon kosher salt
4 New York strip steaks, about 8 ounces each and 3/4 inch thick
Extra virgin olive oil
-
In a medium bowl mix the marinade ingredients. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press out the air, seal the bag, and turn several times to coat the meat. Place the bag in a bowl and refrigerate for 4 to 6 hours, turning the bag occasionally.
-
Let the steaks stand at room temperature for 20 to 30 minutes before grilling. Remove the steaks from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for about 10 seconds. Set aside about half of the marinade for basting the steaks. For the remaining marinade in the saucepan, reduce the heat to a simmer and cook until it has reduced to the consistency of a dipping sauce, 5 to 10 minutes, stirring occasionally. Set aside.
-
Pat the steaks dry with paper towels. Lightly coat the steaks with oil.
-
With the lid closed, grill the steaks over direct high heat (500°F to 550°F) until cooked to desired doneness, 5 to 7 minutes for medium-rare, turning once and basting with a little of the boiled marinade. (If flare-ups occur, move the steaks temporarily over indirect high heat.) Remove from the grill and let rest for 2 to 3 minutes. Serve warm with the dipping sauce on the side.
Makes 4 servings
Oh, and the absolute best vodka ever created? Fuck Grey Goose, Belvedere or Chopin or anything else.
Go with Hangar One. California crafted, baby. OG, I know you will feel me (up) on this.
[quote]PonceDeLeon wrote:
Oh, and the absolute best vodka ever created? Fuck Grey Goose, Belvedere or Chopin or anything else.
Go with Hangar One. California crafted, baby. OG, I know you will feel me (up) on this.[/quote]
Ponce – Have you had Fris vodka (ice distilled) or Cold River Vodka (made in Maine from Maine potatoes).
Try both. 
[quote]Bujo wrote:
Awesome. I will be trying this soon. Does it work well with other varieties squash? Like yellow squash is usually bland and difficult to season.
[/quote]
Not so sure that it would work with yellow squash, as it does not really have the soft flesh like acorn and butternut. That said, try it. Even if it does not work, you could slice it up after it has been grilled and eat it with the onions and ginger.
[quote]Bujo wrote:
The Sauce:
A dab of cranberry sauce with whole cranberries (buy it or make it, your choice.)
A couple spoonfulls of lime juice. (To thin it)
A handful of dried fruits. Cherries. Raisens. Blueberries. Raspberries. It’s all good.
Figs and Apricots are especially awesome, but use a canned/jarred/preserved variety. (Fresh might work. dunno)
Mix in a spot of honey if you find the sauce too tart.
Mix it all together so its a thick, chunky yet easily spreadable goo.
The sauce works best with meats that have more subtle flavors like fich and chicken.
A quick use with Chicken.
Place chicken and sauce in tin foil pouch. Seal it up. Put it on the grill. Serve and eat.
A quick recipe for salmon. Not a grill recipe but great anyways.
Place the Salmon filets on a baking sheet
Spread the sauce over the top of the filets
Glaze the filets with honey if you like. (I liked)
Pour red wine into the baking sheet to depth of 1/2 the thickness of the filets. DO NOT pour directly on to the filets
Bake until the salmon is properly pink. (I think I use 300-350 in the oven)[/quote]
I really like fruity sauces with chicken, that seems to go really well
I’ve never tried the wine bath trick, I do enjoy drinking wine though!