Hot Off The Grill !

[Upnorth]

Currently have some sirloin steack marinating in a steak reccado, which is 1 onion and 3 cloves of garlic lightly browned in 1/4 cup canola oil. tehn after cooling add 2 tblsp oregeno, 3 tbsp parsley, 2 tsp kosher salt, 2 tsp ground pepper, 1 tsp cumin, 1/8th tsp ground cloves, 1/4 cup vinager, 1/4 cup lime juice, and 1 tsp of something i cant remember right now... sorry.
doing a black bean, with mushroom peppers corn carrots peas cabbage side salad (im finishing the beans with zesty italian so doesn't need any more sauce) and then rice belive it or not...

[Radagast]

Currently have some sirloin steack marinating in a steak reccado, which is 1 onion and 3 cloves of garlic lightly browned in 1/4 cup canola oil. tehn after cooling add 2 tblsp oregeno, 3 tbsp parsley, 2 tsp kosher salt, 2 tsp ground pepper, 1 tsp cumin, 1/8th tsp ground cloves, 1/4 cup vinager, 1/4 cup lime juice, and 1 tsp of something i cant remember right now... sorry.
doing a black bean, with mushroom peppers corn carrots peas cabbage side salad (im finishing the beans with zesty italian so doesn't need any more sauce) and then rice belive it or not...

Wow !!! What time is Dinner?

[Upnorth]

Im stuck here for another 1 1/2 hrs, then drive to my place, a short 30 hr commute if you live in Virginia. It might get cold, sorry.

[Iron Mike]

Two pages of thread on grilling, and not a single mention of brats??? WTHH???

Anyone parboil them before grilling?? I've had buddies fire up brats in a cast iron skillet with beer and onions while the grill is heating. The grill is only for putting grill marks on the brat. And, yeah....the accompaniment is stone-ground mustard with a little sauerkraut with caraway. And a Crown Royal Regal Apple Mule.

[Radagast]

Iron Mike,

Your Brats sound fantastic, but I prefer ice cold beer instead. Also as filling as it sounds, I believe I would also serve a pasta or potato salad as a side dish. I too love sauerkraut on All Beef Hot Dogs and at times as a side dish on it's own.

Now, do you have a good chili recipe that you can share?

[hoosier]

Two pages of thread on grilling, and not a single mention of brats??? WTHH???

Anyone parboil them before grilling?? I've had buddies fire up brats in a cast iron skillet with beer and onions while the grill is heating. The grill is only for putting grill marks on the brat. And, yeah....the accompaniment is stone-ground mustard with a little sauerkraut with caraway. And a Crown Royal Regal Apple Mule.

I find parboiling dries them out and leaves the skin soggy. Grilling on a low temp with frequent rotation develops a nice brown, crisp skin with no drying. Brats, beer, corn and grilled vegetables.

[MadtownPacker]

Two pages of thread on grilling, and not a single mention of brats??? WTHH???

Anyone parboil them before grilling?? I've had buddies fire up brats in a cast iron skillet with beer and onions while the grill is heating. The grill is only for putting grill marks on the brat. And, yeah....the accompaniment is stone-ground mustard with a little sauerkraut with caraway. And a Crown Royal Regal Apple Mule.

Hellz yeah!!! I saw them done that way when I went to GB and that is the only was I make em. Soaks the flavor up better then going straight on the grill and letting and the juices run out.

You got the brass cups for the mule?

[MadScientist]

Two pages of thread on grilling, and not a single mention of brats??? WTHH???

Anyone parboil them before grilling?? I've had buddies fire up brats in a cast iron skillet with beer and onions while the grill is heating. The grill is only for putting grill marks on the brat. And, yeah....the accompaniment is stone-ground mustard with a little sauerkraut with caraway. And a Crown Royal Regal Apple Mule.

To me parboil leaves them mushy and not that flavorful. With all the stuff you put on it, it probably makes no difference. I prefer to just throw them on the grill (not too hot) and put them on a bun with nothing else. Gives a strong, sharp flavor and a texture that can never be confused with a hot dog.

[Patler]

To me parboil leaves them mushy and not that flavorful. With all the stuff you put on it, it probably makes no difference. I prefer to just throw them on the grill (not too hot) and put them on a bun with nothing else. Gives a strong, sharp flavor and a texture that can never be confused with a hot dog.

Yup, me too. I "tend" them on the grill carefully, to get them thoroughly browned all around without rupturing the casing. I roll them frequently and almost continuously at the end. If you can prevent them from bursting open, or at least delay it from happening until very near the end, you eliminate grease flareups, and keep them deliciously juicy.

[Zool]

Yup, me too. I "tend" them on the grill carefully, to get them thoroughly browned all around without rupturing the casing. I roll them frequently and almost continuously at the end. If you can prevent them from bursting open, or at least delay it from happening until very near the end, you eliminate grease flareups, and keep them deliciously juicy.

My grill has an upper rack. That's where I always grill sausages, as well as portabella and veggie burgers. I put them on the rack right after I start the grill. That way I can grill other things on the main level when the grill gets to 350 and never burn/char/pop the brats.

[mraynrand]

My grill has an upper rack. That's where I always grill sausages, as well as portabella and veggie burgers. I put them on the rack right after I start the grill. That way I can grill other things on the main level when the grill gets to 350 and never burn/char/pop the brats.

Look at the rack on that girl...errr....grill! I think I might pop my brat.

[Radagast]

To me parboil leaves them mushy and not that flavorful. With all the stuff you put on it, it probably makes no difference. I prefer to just throw them on the grill (not too hot) and put them on a bun with nothing else. Gives a strong, sharp flavor and a texture that can never be confused with a hot dog.

I don't see any wrong answers on the parboil method. Some say that boiling in beer prior to grilling adds flavor and removes some of the grease. I've tried both methods and find that each has it's good points. That said, let's take a short look at Sauerkraut, fried Onions/Green Peppers, and the like.

I love Sauerkraut on Brats and on all beef Hot Dogs too. It is also a great side dish for Kielbasa as well. Sauteed Onions (in butter) I love with everything.What type of onion do you prefer? Yellow, sweet, white, or other? I have a problem with the Green Peppers though, as they give me gas in the extreme. The taste great, but they don't agree with me.

Mustard/s are yet another area for discussion. I like most, however I'm not a fan of hot mustards.

I am a fan of ice cold beer with Brats and Hot Dogs !!!

[Upnorth]

Mike, Caraway seed in th e sauerkraut? or a paste?

I never really cook with caraway, but now will.

[Iron Mike]

Mike, Caraway seed in th e sauerkraut? or a paste?

I never really cook with caraway, but now will.

You used to be able to buy it like so:

https://www.foodsco.net/p/bush-s-bes.../0003940001235

[Upnorth]

So tonight my 15 year old is doing salmon. Having the left over black eyed peas and rice. I made it like I made my wiskey last night, extra large.

[Radagast]

My curiosity is wanting to ask, what is the most exotic meat / vegetable that you have had the honor to prepare?

For me exotic would be rabbit or bear or shark. Vegetables might include grilling bananas or avocados or mangos. I never have had such things and I wonder about what grilled snake or buffalo is like.

If you have a tale to tell, please share it with us here.

THANKS !

[Iron Mike]

My curiosity is wanting to ask, what is the most exotic meat / vegetable that you have had the honor to prepare?

For me exotic would be rabbit or bear or shark. Vegetables might include grilling bananas or avocados or mangos. I never have had such things and I wonder about what grilled snake or buffalo is like.

If you have a tale to tell, please share it with us here.

THANKS !

My ex-wife used to like swordfish when I'd grill shish kebabs. I'd usually marinate in Italian dressing, but here's a recipe:

https://www.myrecipes.com/recipe/zesty-swordfish-kabobs

[Radagast]

My ex-wife used to like swordfish when I'd grill shish kebabs. I'd usually marinate in Italian dressing, but here's a recipe:

https://www.myrecipes.com/recipe/zesty-swordfish-kabobs

What no Moose Steaks or Grilled Goose? LOL

Good job and keep those ideas/stories coming !

[Radagast]

Does anyone know a good Bourbon based, homemade Steak/London Broil marinade? I love the flavor but I believe that a homemade bourbon based marinade would be better than a store bought one.

I could look on line, but often it's that unpublished private recipe that just outdoes all the rest.

Also looking for Chili and Baked Bean recipes as well !!! Maybe one for Bourbon Baked Beans,
WOW !

[Radagast]

As much as I enjoy grilling, there are times when it becomes just too hot to hang out at the grill. At such times it is most enjoyable remain indoors with the air conditioning, but we can still enjoy some very tasty meals.

Without a lot of heating up the kitchen, what I call Cold Serve meals fit just perfectly. Recipes not included, here are some of my Cold Serve favorites.


Tuna Salad, Ham Salad, Chicken Salad, Egg Salad, Pasta Salad, Potato Salad, Three Bean Salad, Deviled Eggs, A Cold Cut Platter, A Chef Salad, A Garden Salad, A Greek Salad, A Caesar Salad, Cole Slaw, Cucumbers & Onions in Vinegar, Cold Sliced Beets in Vinegar, Vegetable trays with assorted dips/spreads, Fresh Sliced Pineapple, Cubed Watermelon, Strawberries, and Jello.

This is just a sample of the sort of enjoyable hot weather fare that many enjoy. Crackers, Chips, Assorted Beverages, Pickles, and more are also interchangeable. Some dishes take some pre-planning to enjoy, but none are overly difficult. Consider what you need to get from the grocery store ahead of time and all should go well. Mayonnaise, Pickle Relish, Vinegar,Salad Dressings, and fresh Veggies are a few of the supplies that are good to have on hand

What are your Cold Serve favorites?

Want to share one or more of your recipes, then please do so. Recipes for most can be found on line, but I and others will be happy to share, just ask.