MMMMM....grill time...

Post by **cwallace** » Sun Mar 11, 2007 8:52 pm

...grilled out TWO nights in a row to start the nice weather off...

Made 'custom' burgers tonight:

Hamburger meat (duh!)
Good splash of Teriyaki
Hit if diced/crushed Garlic
Shredded Parmesan cheese
Shredded colby cheese
Diced jalapeÃ±o peppers
Two Ritz crackers (crushed of course)

Mix it all together in a bowl until consistent...

Made two burgers from it...mix to your liking, but that was an AMAZING combination...

Others?

Happy grilling...

Chris

P.S. Watch out for The_Dude...he makes some mean mix...

CW

Oliver's Army · Post by **Oliver's Army** » Sun Mar 11, 2007 10:52 pm

High end filets from Fresh Market.

Add heat.

Turn once.

=^-..-^= · Post by **=^-..-^=** » Sun Mar 11, 2007 11:32 pm

Salmon:

Oil a piece of foil with olive oil, put on grill grate. Put salmon fillets on foil. Sprinkle liberally with soy sauce, lightly with garlic and sesame seed oil. Tease one side with heat, turn over, and coat other side with same ingredients + parsley flakes. Threaten other side with heat (You can always cook them a little longer, but you can't uncook them if they're overdone.) If coals are really hot, you may need to wrap the salmon in foil completely, but that defeats the purpose of grilling. Soy sauce keeps them moist.

bassjones · Post by **bassjones** » Mon Mar 12, 2007 10:55 am

do the salmon on a cedar plank instead... mmmm

mine
Weber charcoal grill w/ Rotisierre attachment

one large roast 4-5 lbs - preferably rib or even chuck..

mop sauce

in a pan saute carrots, garlic, onions, celery, peppers until soft (not brown) - use olive oil/butter combo
add
red wine
tomato paste
simmer for 2-3 hours then strain liguid off veggies and press veggies to extract all flavor into sauce

add one stick of butter and heat until melted, stirring continuously

for the fire - indirect low (approx 15-20 coals per side)

put the roast on the spit - salt and pepper right before putting on grill

mop every 15 minutes
grill for approx. 90 minutes w/ lid on/vents closed to about 1/4

slice thin and enjoy - outside slices should be well done, center medium rare.

Dagwood Lee · Post by **Dagwood Lee** » Mon Mar 12, 2007 11:08 am

Oscar Meyer genuine turkey, chicken, pork, beef, and floor sweeping parts franks.

Take weiners out of package (simmer down, Ollie). Put them on grill after temperature has become hot...like really hot. Hot enough that you wouldn't want to touch the coals cuz they would burn you hot.

Cook one side then turn.

For rare franks, don't cook, just eat'em right out of the package.

For medium rare, cook one side for 11.8 seconds, roll and cook other side the same. Use tongs to roll, otherwise, the weiners just do a 360 and you're back to cooking the same side.

For medium well, do the above, only for 18.7 seconds.

For well, 35.8 seconds.

Charred, grandma-style, 9-12 minutes each side.

Hoosier-Spiced Blackened Wieners (rare, 1878 recipe I found.)

Add salt.

Smokin' Midwest-Style Weiners

Add salt and pepper.

Decatur Weiners

Pre-soak weiners in Pabst Blue Ribbon the night before. Grill.

Krieves · Post by **Krieves** » Mon Mar 12, 2007 11:28 am

Last night I grilled out mustard chicken. Marinate chicken breast in olive oil with seasoned salt for 30 minutes. Toss on grill, spoon on Grey Poupon Country Dejon Mustard cook for 5 minutes on each side fliping and adding more mustard each time. Flip 3 times for total cooking time of about 20 minutes.

Mmm, Mmm, good.

Garr · Post by **Garr** » Mon Mar 12, 2007 11:33 am

I'm so happy you are all calling this grilling as opposed to barbecuing. I love the level of intelligent folks around here. You all make me proud.

Oliver's Army · Post by **Oliver's Army** » Mon Mar 12, 2007 11:44 am

I eat boogers.

WBOB · Post by **WBOB** » Mon Mar 12, 2007 11:49 am

Oliver's Army wrote:I eat boogers.

We all do! More often than we realize!!

FDA/USDA approved of course.

Dagwood Lee · Post by **Dagwood Lee** » Mon Mar 12, 2007 11:49 am

You all make me proud.

Thanks dad. I feel so squishy inside.

Think I'll go make a barbeque.

Dagwood Lee · Post by **Dagwood Lee** » Mon Mar 12, 2007 11:51 am

I eat WEINERS.

Fixed.

rezin · Post by **rezin** » Mon Mar 12, 2007 7:42 pm

im hungry...

=^-..-^= · Post by **=^-..-^=** » Mon Mar 12, 2007 11:48 pm

Oh yeah, almost forgot:

To keep Brats from being ash on the outside, but pink in the middle, BOIL THEM FIRST.

I didn't believe it either, but trust me, they are so much better.

adam atherton · Post by **adam atherton** » Mon Mar 12, 2007 11:57 pm

=^-..-^= wrote:Oh yeah, almost forgot:

To keep Brats from being ash on the outside, but pink in the middle, BOIL THEM FIRST.

I didn't believe it either, but trust me, they are so much better.

boil them, yes....

but:

1) buy NOTHING BUT regular Johnsonville Brats. NOT THE 12 PACK FROM WALMART! the 5-pack from the grocery store.
2) boil in the ABSOLUTE CHEAPEST beer you can find. believe me, it makes a difference. i have had great luck with anything that ends in "z" or is named after a city.
3) Throw 1/2 a very coarsely chopped onion and two pats of butter in the boil. when they turn grey and plump...
4) LOW HEAT on the grill. turn constantly. they flame up? you lost.
5) not serving immediately? you've seen the commercial. Bratwurst hot tub. tin pan, beer, onion. let 'em sit. they're fine. not GREAT, but edible.

for best results, eat immediately.

any questions? come over this spring/summer anytime.

and pray no one starts a rib thread. i still owe Fleek a rack, and dont want to give up my mojo.

Krieves · Post by **Krieves** » Tue Mar 13, 2007 10:01 am

I've just tossed my brats on the grill. What does boiling do for them? How long do you boil them?