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ATTN: Grillmasters...
Posted: Thu Jun 14, 2007 9:12 am
by The_Dude
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.
Posted: Thu Jun 14, 2007 9:22 am
by WBOB
Sirloin Tips(also from Jamison's) with special rub
corn on the cob
Whole potatos
Asparagus in light olive oil.
Posted: Thu Jun 14, 2007 9:28 am
by Silencio
Porterhouse steaks from New Haven Custom Meats, rubbed with garlic, 2 minutes a side over a very hot fire. Magnifico.
Posted: Thu Jun 14, 2007 9:29 am
by cwallace
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
Posted: Thu Jun 14, 2007 9:43 am
by bassjones
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!
Posted: Thu Jun 14, 2007 9:46 am
by cwallace
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
Posted: Thu Jun 14, 2007 9:47 am
by The_Dude
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.
Posted: Thu Jun 14, 2007 9:51 am
by Garr
Stickied for the grilling season. Thanks The Dude.
Posted: Thu Jun 14, 2007 10:16 am
by bassjones
@ Chris. Highly recommend the chain brush. No brush hair in the food, better distribution, MUCH easier to clean.
Posted: Thu Jun 14, 2007 10:21 am
by The_Dude
Garr wrote:Stickied for the grilling season. Thanks The Dude.
It's grilling season 24/7/365.
Posted: Thu Jun 14, 2007 10:28 am
by cwallace
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
Posted: Thu Jun 14, 2007 10:29 am
by bassjones
The_Dude wrote:Garr wrote:Stickied for the grilling season. Thanks The Dude.
It's grilling season 24/7/365.
Posted: Thu Jun 14, 2007 11:30 am
by WBOB
Is it time for a FWM "Grill Off" ?
Posted: Thu Jun 14, 2007 11:51 am
by bassjones
ooooooooooooooohhhhhhh yeah!
Posted: Thu Jun 14, 2007 1:47 pm
by Sankofa
I nominate myself as a FWM cook off judge and will bring my considerable eating experience to the table.