ATTN: Grillmasters...

The_Dude · Post by **The_Dude** » Thu Jun 14, 2007 9:12 am

What is the last thing you grilled?

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Teriyaki/Pineapple glazed butterfly pork chops (via Jamison's)

F'ing excellent, if I may say so myself.

Marinade in a teriyaki/crushed pineapple/sugar/salt/pepper mixture for 4-6 hours.

Glaze the chops w/the teriyaki/pineapple mixture as you flip them over indirect heat (400-450 degrees) for approximately 30-35 minutes. Move to direct heat for the last 5-10 minutes. Glaze both sides of the chops one last time and don't forget to top the chops with some green onions just before removing them from the grill.

Serve.

WBOB · Post by **WBOB** » Thu Jun 14, 2007 9:22 am

Sirloin Tips(also from Jamison's) with special rub

corn on the cob

Whole potatos

Asparagus in light olive oil.

Silencio · Post by **Silencio** » Thu Jun 14, 2007 9:28 am

Porterhouse steaks from New Haven Custom Meats, rubbed with garlic, 2 minutes a side over a very hot fire. Magnifico.

Post by **cwallace** » Thu Jun 14, 2007 9:29 am

OH OH OH!!! I was meaning to post my latest 'suace' (get your mind out of the gutter) creation for the ribs I cooked last weekend...

I will post it when I get home...UNFRICKINBELIEVABLE...from scratch BBQ sauce is amazing...easy too.

Chris

bassjones · Post by **bassjones** » Thu Jun 14, 2007 9:43 am

round tip roast grilled on the rotisserie grill for 1.5 hrs. indirect medium heat (approx 20 brickettes per side). dry rubbed with Kosher salt (the ONLY way to go IMHO), fresh cracked black pepper, fresh garlic, fresh herbs (basil, oregano, thyme), then mopped every 15 minutes w/ a beer based mop sauce with the same herbs/spices as the rub on the roast...

mmmmm... end pieces were medium/medium well, middle was medium rare/rare. Perfecto!

Post by **cwallace** » Thu Jun 14, 2007 9:46 am

Question. Has anyone used one of the stainless steel brushes when cooking out? Instead of the plastic bristles they actually use stainless steel chain??

I saw one at Meijer and was gonna pick one up. I think for cleaning purposes it is awesome...and I can't think of any negative side to using one...

Not to hijack the thread here...insight would be nice...but continue with your recipes...

Chris

The_Dude · Post by **The_Dude** » Thu Jun 14, 2007 9:47 am

cwallace wrote:OH OH OH!!! I was meaning to post my latest 'suace' (get your mind out of the gutter) creation for the ribs I cooked last weekend...

I will post it when I get home...UNFRICKINBELIEVABLE...from scratch BBQ sauce is amazing...easy too.

Chris

ketchup
vinegar
brown sugar
worcestershire
louisiana hot sauce
apple butter
about 1/4 of a chopped onion
various seasonings

"tis good.

Garr · Post by **Garr** » Thu Jun 14, 2007 9:51 am

Stickied for the grilling season. Thanks The Dude.

bassjones · Post by **bassjones** » Thu Jun 14, 2007 10:16 am

@ Chris. Highly recommend the chain brush. No brush hair in the food, better distribution, MUCH easier to clean.

The_Dude · Post by **The_Dude** » Thu Jun 14, 2007 10:21 am

Garr wrote:Stickied for the grilling season. Thanks The Dude.

It's grilling season 24/7/365.

Post by **cwallace** » Thu Jun 14, 2007 10:28 am

bassjones wrote:@ Chris. Highly recommend the chain brush. No brush hair in the food, better distribution, MUCH easier to clean.

Much as I was thinking. I will buy one tonight on the way home from work...

Chris

bassjones · Post by **bassjones** » Thu Jun 14, 2007 10:29 am

The_Dude wrote:
Garr wrote:Stickied for the grilling season. Thanks The Dude.
It's grilling season 24/7/365.

WBOB · Post by **WBOB** » Thu Jun 14, 2007 11:30 am

Is it time for a FWM "Grill Off" ?

bassjones · Post by **bassjones** » Thu Jun 14, 2007 11:51 am

ooooooooooooooohhhhhhh yeah!

Sankofa · Post by **Sankofa** » Thu Jun 14, 2007 1:47 pm

I nominate myself as a FWM cook off judge and will bring my considerable eating experience to the table.