| It's Time To Bring Out The Grill......
Posted: 5/25/2008 7:20:47 AM | Simple marinade for ANYTHING:
1/2 cup Italian dressing
1/4 cup olive oil
1/4 cup lemon juice
3 - 4 fresh crushed garlic cloves
1 teaspoon each salt and pepper
This is especially good for grilled chicken and veggies like portabella mushrooms, eggplant, zucchini, yellow squash, and even potato slices. If you cube the veggies and thread on skewers it makes a killer side for cook outs. Also excellent for seafood. | |
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| It's Time To Bring Out The Grill......
Posted: 5/25/2008 8:15:26 AM | | Wow, that looks amazing! Is it something you need to serve immediately and warm? What would you think of this as part of an appetizer spread? | |
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| It's Time To Bring Out The Grill......
Posted: 5/25/2008 9:13:34 AM | Hey Beth...great thread!
I have nothing to contribute right now, I'm here because I need help  .
I have a pork loin that I want to cook on the grill but not sure how.
Should I wrap it in aluminum foil or place directly on rack? Cook over the coals or maybe off to the side while the other stuff cooks?
Whatsallthis marinade sounds good...would it work on pork? Or should I just use a bar-b-que sauce?
Thanks!
Happy Memorial Day, everyone!!!
Be safe and don't forget what the day is all about.
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| It's Time To Bring Out The Grill......
Posted: 5/25/2008 9:21:46 AM | Hey Naught...
I might be able to help you out with this one but I need a bit more info first.
1) how many lbs is the roast, and does one side have a thin layer of fat still attached?
2) is your grill a charcoal kettle style? Square charcoal? Gas? with or without the lava rock? | |
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| It's Time To Bring Out The Grill......
Posted: 5/25/2008 9:32:17 AM | Been there: I should have thought to include all that.
It is just over two pounds, and it does have the layer of fat and I am using a charcoal grill...kettle style.
Thanks.
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| It's Time To Bring Out The Grill......
Posted: 5/25/2008 9:59:34 AM | fist thing you'll want to do is clean the old ashes out.
set the leg without the wheels into the wind, then place the bottom coal grate with the rack in the same direction.
Pile the charcoal on the sides of the grate, leaving the center open and free from coals. soak them well with fluid, and light them. Place the grilling grate over the top with the open sides over the coals so you can later drop more briquetes on top of the burning ones later on.
use a metal roasting pan and gease the bottom well.
Rub the roast down well with the mixture of seasoned salt onion and garlic powders, crushed rosemary leaves and lots of black pepper. Place the roast fat side up on the pan
when the coals are just turned gray, close the bottom vents half way... put the roast over the center of the grilling grate, and place the cover on with the top vent half open and in line with the front wheel free leg.
in 15 minutes, put 4-5 new coals on each side, and add water or white wine to the pan as needed 2 oz. at a time. don't baste the roast untill a slight crust is roasted on the meat, but then baste with the drippings every 15 minutes.
Keep doing this every 15 minutes for 1.5 to 2 hours. You need to keep the heat constant, this is why you keep adding new coals.
Hint, keep the new coals in a can soaked with lighter fluid so they catch heat quickly as you add them.
Any other questions...don't be afraid to ask. | |
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| It's Time To Bring Out The Grill......
Posted: 5/25/2008 10:00:07 AM | | Naughtical, roasts of any type tend to burn on the outside and are raw inside when put on direct heat. Try putting the coals on only half the grill. Then sear the roast all over over the coals. Once that's done move it to the side with no coals. Lower the lid and let it cook by indirect heat. If you have a thermometer, the temp is 150 F when ready. But make sure to let the roast rest for 5 - 10 minutes before carving. This lets the roast finish. | |
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| It's Time To Bring Out The Grill......
Posted: 5/25/2008 10:33:53 AM | Here's one for ya:
Not sure what it's called but here goes;
Take as many jumbo shrimp as you want, slice length wise almost all the way thru,
insert slice of jalapino pepper (lengthwise sliced also), close shrimp and wrap with piece of bacon. Skewer on kabob to keep together. At this point you can add any veggies you want to between individual shrimp. No marinating required, however, brush with lemon butter while cooking on hot grill. About 2 minutes on each side should do it. Enjoy. MMMMMMMMMMMMM
As my father used to say,"Don't get any on your forehead or your tongue will beat your brains out trying to get it."
L8TR | |
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| It's Time To Bring Out The Grill......
Posted: 5/25/2008 12:15:25 PM | I do a version of Beer can chicken, only I substitute the beer can for a can of dr pepper, and make a sweet and sour rub
Especially when I have the kids over .... I usually make one beer can chicken and one using Dr Pepper | |
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| It's Time To Bring Out The Grill......
Posted: 5/25/2008 12:23:40 PM | Hey all..just checking in. I see that you all are enjoying putting your grilling ideas in here for all to share and, I'm happy to see some new ideas for me as well.
Here's an easy one for grilled chicken.
Season your chicken parts on both sides with whatever seasonings you prefer and grill slowly on low heat on the grill.
When the chicken is ALMOST cooked through, brush on sweet and sour sauce from the jar on both sides of the chicken. Adds an incredible taste to the chicken.
The reason for NOT putting it on beforehand is that the chicken will burn terribly on the outside and be raw on the inside.
Enjoy!!!
~~Beth~~
P.S. Naughty, thanks honey...I can use all the help I can get as well. LOL
Also, let us know how your pork roast comes out and what time dinner is???? LOL | |
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| It's Time To Bring Out The Grill......
Posted: 5/25/2008 12:26:05 PM | BRAIN BLAST..
What if we used a can of ORANGE SODA instead of Beer. That way you make Orange Chicken. Just a little Ginger and Poulty seasoning in the sode and WALLA..
What do you think fellow grillers???????
If someone tries this before me, i'd love to hear how it came out.
Today I am doing shiska bobs, and then a Pork Loin on my rotisserie. YUM
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| It's Time To Bring Out The Grill......
Posted: 5/25/2008 2:44:53 PM |
What if we used a can of ORANGE SODA instead of Beer. That way you make Orange Chicken. Just a little Ginger and Poulty seasoning
yuuuuuum --something for us teatotalers (how do you spell that-- I am one but I don't know how to spell it!) I did a turkey over apple juice once and the flavor transferred excellently. So I'll bet this will too.
Here's my problem (so I am reading these posts as if I were going to take an final exam on them!). I cannot, I tell ya CANNOT, get the hang of the BBQ grill! My food is never cooked right, usually raw ish, and I like medium rare so I don't balk at rare--but this is not so good. I always have to finish stuff in the microwave or on the Foreman grill LOL . I'm laughing, but I'm also serious. Smoking I get, but grilling--well I'm a great cook, but not because of my grilling. Whyeeeeeeeeeeee????????? I read the instructions in a bbq book, and I think I'm doing what it says but.... not so much. UGH!
I'm off to my sister's house for a family gathering, where her husband is grilling today--hooray--not raw and not burnt!!!
Have a great Memorial Day Weekend everybody.
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| It's Time To Bring Out The Grill......
Posted: 5/25/2008 3:20:13 PM | What if we used a can of ORANGE SODA instead of Beer. That way you make Orange Chicken. Just a little Ginger and Poulty seasoning I was also thinking about mixing ginger ale and orange soda. the only part i hate in preparing this dish is stuffing the bird on the can.. it seems sooooo barbaric! lol
that sounds great, I will try that next time. I have also used a can of coke and used this premade kansas city bbq rub on the chicken. that turned out great.. (i will definately try using the orange soda with ginger and that poultry seasoning.. ) anyway you make this chicken it always turns out juicy and tender.
another favorite on the grill is bbq'ing fish on a plank.. (you can buy them at any decent fish market) this year I was going to make my own by visiting the local lumber yard and having them cut the wood for me, a light sanding job by me and they should work great. You can reuse the boards several times since they only get charred on the bottom. Be sure to soak the planks for at least a few hours in water before placing on the grill, and light oil or butter on the plank before you place the fish on it.
heres a simple one for salmon
Soak a cedar plank, or other suitable wood (raw, not treated or stained)
for at least 4 hours or overnight if you have the time. Place salmon skin side down in a glass pan. Mix remaining ingredients in a small bowl. Pour over salmon, cover with plastic wrap and refrigerate for at least 30 minutes. Place salmon on plank and cook on plank in bbq heated to about 400 degrees F for 15 to 20 minutes until meat flakes easily
you can also top with a tartar sauce . or creamy horseradish, or whatever your favorite seasonings
white cedar, hickory or alder wood work the best in my experience..
the fish comes out perfect and your grill stays clean!
I started using planks of wood for cooking fish when I use to go camping all the time, but it works great on your home grill too.
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| It's Time To Bring Out The Grill......
Posted: 5/25/2008 3:46:46 PM | USrover: You might want to try indirect cooking. Put coals only on one side of your bbq. Or just turn on the burners of a gas/propane bbq on one side. When that side gets hot, sear the meat on it. Then finish cooking the meat on the cold side with the lid down.
I bought a copy of the Cooks Illustrated summer special magazine called Grilling for someone I was teaching to cook at work. It gives you all the tips you need to know. There are a lot of tips on their web site too.
Have fun and bon appetite! | |
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| It's Time To Bring Out The Grill......
Posted: 5/25/2008 3:51:48 PM | Beer butt chicken is excellent!!!
I grill everything possible during the summer heat.
Mix honey, poupon and grated garlic. Brush on chicken when it is almost cooked. This is also amazing on grilled veggies or ham.
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| It's Time To Bring Out The Grill......
Posted: 5/25/2008 4:06:10 PM | Excellent thread Green Eyes...!...I'm so glad you started it....:)
I adore my grill....do it all year long....I'll be watchin' closely to catch the grillin' action going on in here...
ps....beer butt chicken rocks my boat ...... | |
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| It's Time To Bring Out The Grill......
Posted: 5/25/2008 8:40:00 PM | | Hey Greeneyes, do you think fresh apricots would work well in this recipe? Just saw some at the store and they looked pretty good and got me thinkin...... | |
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| It's Time To Bring Out The Grill......
Posted: 5/25/2008 8:47:44 PM | Hey Katiegolightly: I'm SURE you could grill apricots...but I'm not quite sure about the taste with blue cheese or not. ALL fruits CAN be grilled, but my recipe that I posted was specific with respect to the ingredients. Let us know if you experiment with some types of ingredients that work well with the apricots.
***Note: I KNOW this isn't a grill tip, but someone had posted a vodka to make with apricots and, I'm waiting for it to "cure" so that I can separate the apricots from the vodka and then take each vodka-soaked apricot and dip them half in melted dark chocolate, place on wax paper to cool and then freeze them for a delectable treat for "adults only" one day. Sound good?
~~Beth~~ | |
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| It's Time To Bring Out The Grill......
Posted: 5/25/2008 8:58:12 PM | Eegads, I just got a buzz just reading that description! ;) In a good way!
I also saw some white peaches so might try that...just thought those cute little apricots looked so "appetizerish". | |
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| It's Time To Bring Out The Grill......
Posted: 5/26/2008 2:25:39 PM | I'm just thinking here..
How do I get my Weber grill to close ALL the way with a whole chicken sitting on top of a can of beer or Dr. Pepper stuffed into it? Will it close? Hmmm..
Anyone tried it with a regular and NOT a kettle type or smoker type of grill?
I'd like to get a can of Dr. Pepper, spill out half of it and mix it with some sweet and sour sauce for marinating....shove the can up the chicken's butt and then slather all the sweet and sour sauce mixture with the Dr. Pepper all over the chicken..
What do you guys think? Will it work? Will it be tasty? Hmmm...STILL thinking..
~~Beth~~ | |
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| It's Time To Bring Out The Grill......
Posted: 5/26/2008 5:51:30 PM | Hiya beth. We make coke chicken in the boy scouts. We just build a fire, place the chicken butt down neck up on the can holder, put a bucket over the top, and place the works on a grill screen over the fire. Higher if the fire is hot or lower if it is low. Coals work the best though. Perhaps this could be adapted for a grill. Sounds like it should work since the coals cook better anyway. Oh yes ALWAYS open the can first!! We forgot once and POW!  Now I make sure to check every time. Boys will be boys.
sanderick we use several different kinds of pop and they all work and taste good.
Coke and Dr pepper are our faves. | |
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| It's Time To Bring Out The Grill......
Posted: 5/26/2008 8:55:29 PM | We make coke chicken...
Hey, REDNECK.... Lol, whyn't you just substitute a road-runner for a chicken? Okay, okay.... I couldn't help that one, it was just soooo right there for the pickins'!!!
As far as the conundrum of the engineered height of the grill opposing the evolved height of the mechanically enhanced chicken posterior... The oven works almost as well except for the smoke enhanced flavor factor. If you have a set-up where your exhaust hood is proximate to your oven or if your oven is exhausted, then you can get fruitwood, mesquite, hickory or whatever kind of woodchips you like and soak 'em, and they work in the oven, too.
For those of you diehard charcoal fans, REAL charcoal can be had and better yet, mesquite wood is even better, is becoming available in many markets, and imparts oh-such-a-flavor!!! It is NOT charcoal, but simply dry, hard chunks of mesquite. You pile 'em up like charcoal, light, wait and then enjoy. YUM... Kingsford formed briquettes can shove off!
-Nomad-  | |
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| It's Time To Bring Out The Grill......
Posted: 5/27/2008 7:26:18 AM | I just pulled an all nighter to get a menu ready. Since I was going through my recipes I thought I would post one I mentioned before, Bar-b-qued Apples.
6 medium sized apples
40 g (1 1/2 oz) of walnuts, chopped
1 tablespoon of grated ginger root
40 g (1 1/2 oz) of cherries, chopped
40 g (1 1/2 oz) of ground almonds
40 g (1 1/2 oz) of light muscovado sugar
4 teaspoons of Amaretto
75 g (2 1/2 oz) of butter
1) Core the apples and score around the middle of each, with a sharp knife. This prevents the apples from splitting while the apples are cooking.
2) Mix together the walnuts, almonds, sugar, cherries, ginger and Ameratto in a small bowl.
3) Place each apple into the centre of a square of double thickness foil and liberally dot all over with butter. Gather the foil up around each apple so that the apple is completely sealed.
4) If the coals are hot place the apple parcels on the grill. If the coals have died down, then place the apples directly into the coals and push them up around the apple parcels. Whichever method is used, cook for about 25 to 30 minutes.
5) Transfer the apples to individual warm serving plates. Serve with natural yogurt, ice cream, or toffee sauce. | |
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