Hot Off The Grill !

[Radagast]

I salute all of you that have posted to this thread. I've never eaten much lamb though, not high on the grocery list in my area. Perhaps I'll try some soon.

Let's try this.

What is your favorite cheese to melt on your hamburger?

Do you have a favorite table condiment?

What is your favorite way to eat potatoes?

What is your favorite part of the chicken?

What is your favorite fish to grill?

Beyond hamburger, what is your favorite cut of beef to grill?

Has anyone ever grilled wild game? Deer, Duck, or any other wild game?

Grilling vegetables, do you have a favorite?

Do you have a favorite side dish? Some like mellon and some like pasta or rice, what do you like?

[Upnorth]

I salute all of you that have posted to this thread. I've never eaten much lamb though, not high on the grocery list in my area. Perhaps I'll try some soon.

Let's try this.

What is your favorite cheese to melt on your hamburger?

Do you have a favorite table condiment?

What is your favorite way to eat potatoes?

What is your favorite part of the chicken?

What is your favorite fish to grill?

Beyond hamburger, what is your favorite cut of beef to grill?

Has anyone ever grilled wild game? Deer, Duck, or any other wild game?

Grilling vegetables, do you have a favorite?

Do you have a favorite side dish? Some like mellon and some like pasta or rice, what do you like?

in order
no favorite
don`t have a favorite either, but for store bought marinades, https://msita.com/product/mama-sitas-barbecue-marinade/
dude, still no favorite depends what Im eating
thigh,
salmon
flank
moose by a mile, better than anything in the world imo
corn on the cob
right now that bean thing i wrote about just above, but long standing in our house hold is basically a taco salad that you add a meat to if you want.

[Radagast]

in order
no favorite
don`t have a favorite either, but for store bought marinades, https://msita.com/product/mama-sitas-barbecue-marinade/
dude, still no favorite depends what Im eating
thigh,
salmon
flank
moose by a mile, better than anything in the world imo
corn on the cob
right now that bean thing i wrote about just above, but long standing in our house hold is basically a taco salad that you add a meat to if you want.

Living in Virginia as I do, I've never tried Moose or Alligator or Beaver or Bear, but I'd welcome the opportunity. I've seen Beefalo in a store before, but the timing was not right to buy some. I will be talking with my brother about grilling some Mahi-mahi this Sunday if he can.

I love Taco Salad. Chicken or Seasoned ground Beef suits me just fine. For me, sour cream is a must have ingredient along with all of the other salad fixings. Have you ever used grilled fish as the Taco Salad meat? Selecting a fish type would need to fit (taste wise) with the rest of the salad though. I would go with a White Fish or Pollock that would not overpower the other taste included in the meal.

I look forward to your next post. Perhaps a good game day buffet idea as fall draws near.

[Radagast]

https://www.youtube.com/watch?time_c...&v=w-c3gR9_3O4

enough said

[Zool]

Patler, I’ve been too chicken to dry my own dry aging. Do you have a recipe/instructions you’ve followed? Also 40 days in the fridge still freaks me out, but the one 30 day aged steak I had at a steak house was amazing.

[Patler]

Patler, I’ve been too chicken to dry my own dry aging. Do you have a recipe/instructions you’ve followed? Also 40 days in the fridge still freaks me out, but the one 30 day aged steak I had at a steak house was amazing.

I use special bags from Umai:

https://umaidry.com/

It's pretty simple. Vacuum seal the meat in the bag, and let it sit in your frig with adequate circulation all around it, including underneath. The material of the bag has selective unidirectional permeability, so moisture leaves the meat and oxygen goes in. At 20 days, my meat had lost about 15% weight, at 40 days it was around 20%. That was consistent with what the website taught. The flavor gets deeper the longer you age. They say tenderizing is insignificant until after 20 days, and my 40 day steaks were much more tender than the 20 day. There is some waste, as the meat develops a hard, waxing skin that most people trim away.

My experience is limited to one 20 lb prime rib that I halved and bagged separately. One I cut one into steaks at 20 days, the other at 40 days. So far, I am a big fan of the process. I will do more.

[Zool]

Great info. Thanks much Patler. I'll give it a try sometime and report back.

[Cheesehead Craig]

Ditto on that Patler.

[Patler]

Great info. Thanks much Patler. I'll give it a try sometime and report back.

Ditto on that Patler.

I'll be interested in getting your impressions.

The guy from Ballistic BBQ has done a lot of Youtube videos on using the Umai Dry bags. He is very thorough on the recommended techniques to ensure success. He did bone-in and boneless prime ribs, 30 and 60 day briskets and others. He shows and explains different techniques to use if you don't have a vacuum sealer, if you have cryovac packaged meat or "dry" open meat from a butcher counter, covering bone ends so they don't puncture the bag, etc. He explains everything quite thoroughly from initial prep through final cooking.

[call_me_ishmael]

I love grilling and serious eats. Dry aging is next level though. Sounds super interesting. I've never had a steak done that way before. Would love to try when our basement fridge isn't stuffed to the gills with gallons of milk lol.

I have been getting my steaks at Costco lately and I must say they are far superior to what we'd get from our other local grocery stores (Pick n save). My wife can't handle Rib eye without an upset stomach so we normally go for New York Strip and they're fantastic. I've been making this garlic-parmesan topping that I learned about from Butler Inn in Pewaukee and it's really quite delicious.

[HowardRoark]

I like to boil water in a kettle on my Webber grill and then throw my hot dogs in them. I have found 9 minutes is perfect; everyone is satisfied.

[Radagast]

I like to boil water in a kettle on my Webber grill and then throw my hot dogs in them. I have found 9 minutes is perfect; everyone is satisfied.

Wow, what a WEENIE !

9 minutes per for each and you satisfy everyone?

[HowardRoark]

When in Canada, it’s about 12 minutes because of the exchange rate

[call_me_ishmael]

Had to clean the grill today. Used a pressure washer to clean all of the cast iron grates. Would highly recommend. Looks like a brand new freaking grill.

[Radagast]

Had to clean the grill today. Used a pressure washer to clean all of the cast iron grates. Would highly recommend. Looks like a brand new freaking grill.

Good work!
Was that intended for immediate use or are you wisely getting prepared for the 4th of July?

Looking for some burger ideas. Mixing minced onion/and or finely chopped Bell Pepper is great with salt/pepper, but does anyone do a special burger that we may not all know. Moose Burgers or Deer Burgers or perhaps some exotic ingredient that mixes well with high quality Ground Beef, all good ideas are most welcome.

[Patler]

Looking for some burger ideas. Mixing minced onion/and or finely chopped Bell Pepper is great with salt/pepper, but does anyone do a special burger that we may not all know. Moose Burgers or Deer Burgers or perhaps some exotic ingredient that mixes well with high quality Ground Beef, all good ideas are most welcome.

When I want something better for burgers, I grind my own. As for additives, most often I keep it simple: salt & pepper always, garlic powder most of the time, fresh minced garlic and chopped jalapenos only for those who want it when I feel like "special orders". Occasionally, I sprinkle in some Worcester sauce or soy sauce. I work more on getting the meat I want than what I add to it.

Years ago, I would add a lot of things to the meat mixture, like onion, egg, bread crumbs, a dash ketchup, etc. Then, I realized I was basically making a meatloaf burger, and decided to emphasize more the meat flavor itself. Now I just provide lots of options for guests to put things on their burgers, rather than putting things into everyones' burgers..

[Zool]

50/50 burger. Half ground beef, half ground bacon. Thank me later.

[Radagast]

Love that Bacon !

Here's a time tested and proven winner.

Add 1 packet of Lipton Onion Soup Mix to 1 or 2 lbs of your favorite hamburger. Mix thoroughly before you prepare your hamburger patties. Salt/pepper as you desire and cook as normal. Melt on cheese if desired before they leave the grill. Along with your standard condiments, supply bacon for those that like it (and most will). The dry soup mix adds a wonderful flavor. Also, you could have a few unseasoned patties for those that prefer it that way.

For such a feast I like Baked Beans, Mixed Fruit Salad, Lays Potato Chips, and lots of assorted beverages. A desert might be Ice Cream or a Cream Pie or perhaps a freshly baked Cake.

[call_me_ishmael]

Grilling up some marinated flank steak from Costco tonight. It is so damn good. If you're a fajita person, you'll love it.

[Radagast]

Grilling up some marinated flank steak from Costco tonight. It is so damn good. If you're a fajita person, you'll love it.

Sounds great. Do you make or buy your marinate? If you buy it ready bottled, what do you purchase? If you make your own, would you be willing to share your recipe?


Had a great 4th of July with my Brother and his family. I arrived with beer, ice cream, a cherry pie, and a watermelon. I was expecting burgers, but was surprised to find find that my brother had been slow smoking Ribs sense early that morning. Wow, they were fantastic! Baked Beans and Corn on the Cob were also served. It was a fine gathering and enjoyed by all.