Grilling up some marinated flank steak from Costco tonight. It is so damn good. If you're a fajita person, you'll love it.
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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.
:glug:
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...
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.
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.
https://drivito2.imgix.drizly.com/76...eMule_Hero.png
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? :wow:
Mike, Caraway seed in th e sauerkraut? or a paste?
I never really cook with caraway, but now will.
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.
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 ! :glug:
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.
:glug:
You used to be able to buy it like so:
https://www.foodsco.net/p/bush-s-bes.../0003940001235
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
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 !
:glug:
My go to on bbq is Steven raichlen.
Currently have a chicken split into 4 pieces with a sweet chili sauce on the grill. The chicken was alive on our farm 3 hours ago.
Chicken don't get any fresher than that. As for Steven Raichlen, I was unfamiliar with him, but you have expanded my knowledge. I'll be looking into him more for new taste ideas.
I came across a great slow cooker recipe for chicken breast, very basic with Chicken broth and butter as the base ingredients. With additional spices for flavor, it should cook for 6 hours and be moist, tender, and flavorful. I plan to try it this fall.
Speaking of chicken, I plan to visit a nearby Bojangles Restaurant for a special lunch/dinner around 4pm Sunday. A treat that I try to enjoy at lest twice a year.
:glug:
If all you masterchef wannabes' steaks are so damn good get down with salt and pepper only! Make it about how it was cooked/technique not how many hipster ingredients you can use. :lol:
I have a newer gas grill and an old skool smoker I use for wood (not chips, logs). Pecan smoke is the shit on a pork shoulder with garlic chucks embedded in it and some rub. I start in the morning and 8-10 hours later it is heaven on Earth. I used it to make tamales one year and the reviews where off the charts!
Do you mofos cooks tri-tips outside of Cali? I have heard it is considered a low cut of beef but very popular here.
All I ever use is salt and pepper on steak. Let the steak speak for itself.
My brother's gas grill is on it's last legs and I fully expect that he will replace it soon. Another full size one with a separate burner and I expect before Labor Day arrives. He has been using a Brinkman, but may try another brand.
What gas grills, smokers, charcoal grills do you all recommend and why ?
:glug:
https://icdn3.digitaltrends.com/imag...0-c-ar1.91.jpg
That's what I call getting busy with it !
:glug:
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 got a CharBroil last year and am very happy with it. It's a smaller one so I can't say how the larger ones are, and I don't know about durability yet. It cooks fairly even across the whole surface, and it actually has folding sides so it fits in my garage when not in use.
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.
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. :glug:
I am a fan of ice cold beer with Brats and Hot Dogs !!!
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.
A great weekend to fire up the grill. I'll be purchasing supplies at one of my local grocery stores today. I'm ready to buy beef today, but not a steak or brisket. I'm thinking of getting a high grade of Hamburger, adding salt, pepper, and a few finely chopped onions, and making up some Hamburger Steaks for my grill. Additionally, using beef broth and more onions and flower to make some Gravy to place my grilled steaks in to soak for 1 to 2 hours on a medium/low heat. White Rice, Country Biscuits, a garden salad should nearly complete the meal. I like Iced Tea, so I'll be brewing up some and get it chilling today.
That good of a meal deserves a desert, but I'll be too full for ice cream or cream pie. :-)
All right sports fans there is a football game tonight. The HOF Game.
To celebrate, today I'll be getting prepared for the game with a good meal. Falcons vs Broncos, horse meat is out of the question as is falcon, but chicken will serve as as fine substitute. My local grocer makes / sells great Fried Chicken and also sells a killer Potato Salad. Add fresh baked Biscuits with Honey along with ice cold beer and oh yeah baby.
I'm a breast man so two should serve me just right.
Enjoy the game !
My brother and I recently spoke, and he is currently looking into buying a new grill. He told me that Stainless Steel may in the equation as rust will not be a problem. He can afford the very best and most likely will get something world class.
Know about gas grills or a great grilling method or have a super great recipe, then please share it here.
Thanks
https://media-cdn.tripadvisor.com/me...eeseburger.jpg
A Bacon Cheeseburger with Onion Rings !
A feast for a King !
Let's take a moment to talk about grilling Chicken. There are many good methods. Ranging from marinating to dry rubs to all of the huge variety of Bar-B-Q sauces, the grilling method is pretty much a personal choice.
Many only grill the breast fillets and others prefer to cook all of the parts. Still others may have a motorized rotisserie that can deliver a feast for the gods. Smokers too offer up a way to prepare up a savory Chicken, Duck, Turkey, or other poultry delights.
I just love a good Rice Dish with poultry. Many fine ingredients can turn plain rice into a special treat. Sliced Almonds to Water Chestnuts to Mushrooms to chopped onions or peppers, rice can offer a way to be creative and serve a new flavor sensation to your table. Ton's of great easy rice recipes are out there, so go for it !
For me, Great Bread can be the special element that completes a great meal. I just love Sourdough rolls or freshly baked Country Style Buttermilk Biscuits with real butter and maybe some honey too. You get the idea.
So what beverage goes best with a great poultry feast? Some keep it simple with Ice Water, others like Ice Tea or Cold Beer or a nice glass of Wine. I like a glass of Burgundy Wine, but again it's another personal preference.
The only thing holding many of you back is a trip to the store. Share your grilling ideas here or post up a photo of your grill/table soon.
you should add that to the Wiki page.
Also, add Stubb's https://www.stubbsbbq.com.
Mrs Patler likes it when I spatchcock the bird.
Sauers, a local Richmond company, makes as a part of their product line, a very good Bar-B-Que sauce. I don't know the range of it's distribution, but if you can find it in your local grocery store, I recommend to all to give it a try. It is a great sauce/marinate (especially with chicken). I like to combine Sauers Barbecue sauce, 1 to 1, with another thicker sauce like Krafts Original or Sweet Baby Rays or even a Bourbon flavored barbeque sauce. I prefer to marinate my chicken with the combination sauce for not less than 90 minutes (overnight if time permits), before grilling. This sauce combination is a product of decades of careful consideration and has been proven to be a favorite at cookouts with family and friends.
Pre-spatchcock, chickens were noticeably smaller and but they were juicier. Consider this variety from 1977. http://3.bp.blogspot.com/-49t5iuUF1V...25281%2529.gif