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Parboil the brats in beer then charcoal grill them and serve with Plochman's mustard on grilled onion rolls!
Charcoal grill the leanest ground beef available with lots of black pepper and serve with a pile of burnt onions on grilled onion rolls! Add Plochman's mustard and Del Monte chili sauce if desired...
Charcoal grill baby back ribs with the homemade sauce of your choice. If you cut up the ribs before grilling, they all get lots of sauce, get great blackened crispy meat, and when done they're easier and faster to eat with less mess!
Charcoal grill homemade hot wings of your choice.
Serve all of the above with lots of olives, pickles, fresh strawberries, and fresh pineapple.
I just love beer can chickens done on the grill with one of those little smoke cans stuck down in the gas grill for a little more flavor. Right now my poor grill is in need of replacement parts, but I wish I could just replace it with a nice charcoal grill.
We have 3 grills (1 gas and 2 charcoal) and a smoker. If you can eat it, I'll try to grill it.
New potatoes, and shallots with fresh rosemary and lemon thyme...a generous chunk of butter (not margarine) fresh ground sea salt and pepper. Fold into foil packets and put on the grill for 30 minutes...yum!
One year, my sister and I wound up homeless from August to Jan. It is a long story and I won't go into it, but we sure got our eyes opened. Anyway we spent Thanksgiving camped out and grilled our turkey over a wood fire. Best darn turkey I've ever had.
Everythang's better when grilled in Texas... 8 )
At least we can grill year around here.
DH doesn't like the 'taste' of meats cooked on gas grills (huh?)
but seeing as he does the cooking I won't argue.
It just takes too long to use charcoal on a workday so we like to
cook extra meats and freeze them.
Then food is grilled, quick and tasty when we get in from work.
I just got my backyard edible landscape design, which includes a GRILL! So, please tell me the pros and cons of propane, gas, and charcoal. I picked up from some of the above posts that charcoal takes longer, and doesn't send enough heat in the winter? What about propane? What's that all about? Or, is propane/gas one and the same thing?
Also, are ya'll using high-end, polished, industrial, "won't-ever-rust-and-is-shiney-as-the-sun" grills, or simple "put-the-briquettes-in-and-close-the-lid" models?
Sounds like you cook extra when you do grill, then package & freeze, and simply thaw and reheat on the grill when you're ready?
We have 2 big Webber charcoal kettles and always cook extra. (most everything freezes great and tastes fresh-grilled when thawed) No need to reheat on the grill...just nuke it in the microwave for a minute or two.
We rarely use the gas grill (propane)...10 years old and just a black, run of the mill cooker with two levels (I don't particularly like it, but we fire it up when we have a bunch to feed.
Bul goki, and eggplants for baba ghanoush, and asparagus, and the occasional trout, and huli-huli chicken! Most of them on charcoal but sometimes on the gas grill if we haven't planned far enough ahead. In the winter I cold-smoke cheese and almonds in the charcoal bbq.
Last year I invested in one of those chimney starters, and I have coals ready in 20 minutes or less. You stuff the bottom with newspaper, and fill the top with as much charcoal as you need, light the paper and whoosh, it's dynamite for starting your grill. You could probably make one out of a 3 lb. coffee can, but this has a handle!
We had gas, and I didn't like it at all. My Weber is probably thirty years old, have replaced the grill part but the rest of it is original. It has a removable aluminum ash catcher which is sadly bent out of shape but I can't find a replacement!! I won't grill outside in winter. Nope. Not me. But I will grill anything that doesn't move.
I have a little propane grill, a nice sized ducane which is natural gas and a weber charcoal kettle. I use the little propane grill because the gas company told me my connection for the big grill wasn't code. Have to run some black gas pipe.
Sliced sweet potato/yam rounds, (use a serrated knife to cut!) slathered in olive oil, a little salt & pepper with taragon. Yum!
2 T granulated garlic
2 T granulated onion
1 T cayenne pepper
½ T white pepper
1 T black pepper
4 T salt
4 T paprika
3 T brown sugar
1 T kosher salt
1 T dark roast coffee (finely ground)
Optional Rub Ingredients:
1 T seafood seasoning (recommended: Old Bay)
1 T cup ground turmeric
1 T curry powder
1 T ground cumin
1 Cedar plank soaked in water for at least 2 hours. Oddly enough wood floats, but a brick on top of the wood placed in a cooler doesn't float. (hint hint) Planks purchased from the local store are usually 6 inches by 18 inches. I make my own planks by buying UNTREATED 1'x6' by 8 foot long cedar planks at the lumber yard. Again UNTREATED!!! I cut them to the desired length when I needed.
1 wild salmon fillet (Farmed is OK but wild is best) I use a salmon that will almost cover the whole board.
Thoroughly mix all of the rub ingredients in a glass bowl and set aside. (The unused portion can be sealed in a jar for future use.)
Place the pre-soaked cedar plank on a cookie sheet or in a jelly roll pan. Season one side of the plank with 2 tablespoons of the rub. Place the salmon on the plank and cover the salmon liberally with the spice on both sides. Cover and let it rest on the counter while the grill gets screaming hot.
Heat the grill to high. I prefer the smokey flavor from charcoal but use gas if desired.
Put the salmon plank on the grill over the very hot fire and cover the grill and cook for about 7 to 10 minutes. Remove the cover from the grill to check the salmon. I really don't worry if the plank flames up but be aware that it might. Test the salmon buy pressing it with a finger. When done the thickest part of the salmon will feel firm and potentially flake. I rarely cook this for more than 15 minutes. (The salmon would have to be extremely thick to take more than 15 minutes on a very hot flame.)
Remove the salmon plank from the grill, I use two tongs, place the plank and salmon back onto that cookie sheet or jelly role pan, and loosely cover with foil. Remember that plank is still on fire. I take it into the house anyway but I live on the edge...especially if there is snow on the ground. Allow the salmon to rest for 2 to 3 minutes. After the rest period and a glass of wine, did I mention wine?...for you not the salmon. Slide the salmon onto a platter or just serve it right off the plank. It makes a beautiful center piece...just like a turkey on Thanksgiving.
Accompany with a spinach and greens salad, from your garden of course!
Serve with a nice Washington state Merlot or Cabernet.
This will make your belly go yump, yump, yump.
This is in my cookbook and will be published down the road,,,if I ever finish it.
we make the most yummy k-bobs in the world! my kids call them 'moms famous k-bobs' lol. anything and everything goes on them, the key is the cut of meat you use, i always use fresh ribeys from my butcher, not the grocer, they use preservatives etc. my butcher kills, cuts and sells in the same store so all my meat is fresh, no additives/preservatives, but it goes bad fast too so make sure you freeze or use immediatly! anyway, we use fresh cut inch thick ribeys, cube them and marinate, cut all kinds of veggies and marinate them as well, (idk if this does any good but they taste AWESOME!) even some pineapple or other fruit, then just slide em on the stick and grill! easy, good for you, and fun to eat, whats better? i also like to grill corn on the cob for my side and then i make something like chocolate mint banana bread for desert (the chocolate mint part is fresh sprigs from my chocolate mint plant!)...if i had an overhang on my patio, i guarantee we would grill every night for dinner!
We use our grill year around, but we were too, too cold to go outside to grill during the 09 ice storm. We were w/o heat 5 days and could not get out of our house due to thick ice on a sloping driveway we had to back out of up hill. We used a Coleman gas stove one uses for camping.
We love to grill salmon on a cedar plank. I don't think it can be beat. Even those that don't like salmon, would like it prepared this way. I am leery of the farm raised salmon, however.
Let's have barbecue tonight!
Has anyone ever tried using alder as a plank for salmon? Just wondering as the twigs/leaves add such a nice flavor, maybe a soaked alder plank would be equally delicious. We have an unending supply of alder - I think I'll experiment with splits.
Podster, I have reused the planks but only after slipping one salmon off and putting another one on for the same meal. One time I had a plank burn through during the second filet...not a good thing. One shot is the best way to go.
Bonehead, I have used other planks from the home center. Oak is one of my favorites but expensive. I had a freind make me a couple of apple planks out of a tree he cut down. It made some of the most flavorful pork chops that I have ever consumed.
Gymgirl, dinner is the same time every night...when it's done;)
Whoa, glad I just spent the time reading this thread! I copied all the ideas/recipes that sounded good to me. Now we gotta get grillin'! We have a Weber propane and my hubster is the griller in the family. We love veggies and he has even done fruit--nectarines, pineapple, apple. Speaking of pyromaniacs, I have the genes! I remember my dad bbqing when we were little and the fun was when he'd pour the gas on the charcoal--STAND BACK EVERYONE!--and throw a lit match on it. BOOM! Dads can be so much fun... :) My brother was just telling me he loves the Big Green Egg he just got. We had another brand of gas grill before the Weber that was NOT good (Char-Br__l). And lastly, green onions are yummy grilled. Janet
I Googled the "Big Green Egg," and it looks like something that might make it to my yard, if I can find out pricing info. Where did your brother get his? There's no pricing info on the website...at least I couldn't find any...
Primarily use a Weber gas grill, sometimes add wood chips that have been soaked. Tonight is grilled chicken quarters, marinated and eggplant, peppers, squash and vidalia onions brushed with olive oil, balsamic vinegar, garlic and kosher salt. Probably grill 2-3 nights or more a week much of the year and not as often in the winter. Only give it a break in extremely cold weather. The planked salmon sounds really good, thanks for sharing the recipe.
Yep, I'll grill just about anything! We have lots of hickory, pear and persimmon trees. I've been know to have a k' niption fit if any of the dead branches get thrown into a burn pile, instead of saved for grilling :0)
A life status of living in an apartment shouldn't stop anybody. Most complexes have community grills even if you don't have your own.
The only thing I can think of as a legitimate stopper of grilling is temperatures below the boiling point of propane, −44 °F.
Charcoal is not dependent upon a boiling point to work. If it is too cold to use charcoal starter, a pinecone loaded with wax works well to get the charcoal going. If it is too cold for a lighter, there are always good old fashioned matches...
We have a cheap propane grill which has almost flat worn out after 4 years, should have gotten stainless steel, have a big charcoal grill and an old round, vertical smoker my neighbor was putting out to the garbage because it had a little rust. At least once a week I grill anything and everything!
The charcoal chimney starter is wonderful for starting the charcoal and never, never use starter fluid or the fluid infused briquets, they give off a terrible odor and it effects the food.
I do worry about the smoke the charcoal makes all over the neighborhood so I use the propane grill a lot.
The smoker makes the most wonderful smoked chicken or tukey, it's a lot of work but worth it.
It's best to always marinate the meat for sure and there are so many ways to do it.
When I still ate meat (before I changed to a heart-healthy regimen), I used to marinate lean ground lamb patties and grill them. Toward the end, I put a dollop of goat milk cheese on each pattie. I served them with strawberries and fresh mint on the side...and veggie of choice for that day. I really stick with my healthful regimen, but I give myself a treat now and then so I don't feel deprived. An occasional splurge of sinfully good eating isn't fatal! My next treat is going to be these lamb patties!
Melody, I'm going to do your new potatoes on the grill. They sound wonderful!
Oh my! Such wonderful ideas. I'm an old country woman. My pride and joy is starting campfires in all kinds of conditions with matches and what ever is at hand. Also make my own charcoal. My usual is hickory which i've not heard mentioned. A little green hickory is best.I love coffee made over coals and bacon and eggs, soup,beans.
My b-b-q is super old fashioned. LOL
We live in the northern Catskills of NY state and my DH grills year round (untreated charcoal using a chimney starter). He will shovel a path through the snow to get to the grill/smoker. One of our favorite desserts is fresh peach halves on the grill. Slice the peach in half, take out the stone, add a little bit of butter, brown sugar and cinnamon. Mmmmmmm...
We use a (cheap $39) charcoal grill all year round. I don't know why more people around here don't...weather is quite do-able and we think grilling adds a bright and fun aspect to dreary winter evenings. Must have a nice hot toddy or glass of wine along with it, though!
Riblet lamb chops w/rosemary, sea salt and cracked pepper. (New Year's eve)
Bone in pork chops grilled with some apple wood chips w/dijon and honey (yum)
Salmon brined with a soy honey pepper dill herb solution and slow smoked (Christmas treat)
We too grill all kinds of veggies along with our meats. Lately we bought a large bag of Vidalia onions from Costco and then sliced and slow grilled them 'til soft and yummy and flavored them with sea salt, pepper, balsamic vinegar thyme and other herbs. We keep them refrigerated in tupperware with a little olive oil to preserve. Use them as we need them for omelettes, pizza toppings, bruchetta, salads, sandwiches, etc.
Last night we made pita breads stuffed with pesto and cheese and cooked them on the grill. Then we cut them in half and tucked falafel and baby lettuce in with the hot pesto and cheese. It made a tasty and filling non-meat dinner from the grill. Even though we love hamburgers too we try to cut back on the meat now and then for health reasons.
A favorite here is Chipotle chicken with mango. Chicken marinated in a little Italian dressing and chipotle with minced garlic and thick slices of mango brushed lightly with Italian dressing. we also add slices of Vidalia Onion when available. We do Tuna steaks the same way and when we can find it fresh, swordfish. Add a few grilled peppers, banana and green chilies, for a nice boost.
I had to vote "we do not grill" as there wasn't a "we grill only once in a great while". I have a couple of the old-fashioned cast iron hibachis that somebody mentioned earlier (found them at the Vermont Country Store -- couldn't stand all those cheap, last for one season, sheet metal things you find these days)
Even though I'd like to avoid heating up my kitchen on those oppressive summer nights, we get home from work so late that it just isn't worth it to try to get the charcoal going and cook stuff outside. I end up having to set things up on our back stoop so I can get some light and I'm battling mosquitoes the whole time I'm out there cooking.
I just saw those Hibachis in the VCS catalogue. Cool to see they are still around.
We don't grill every evening here but on the weekend will cook a large amount of meats. I freeze them and then we can enjoy a quick but tasty meal in the evening after work without the heat or mess in the kitchen.
Scampi from the grill with lots of butter and garlic. Our most favorite is shish-kebob, this can be a catch all that you can use to clean out meat products from your freezer . We use nearly everything that is meat and coming up with different combinations is always fun. The only thing I have never cooked on the grill is liver, what a revolting thought.
When we grill we do a whole bunch of things at one time so we just have warm it up and fix sides. Yesterday he cooked, ribs, hot dogs(regular & foot longs!), skirt steak & t-bones. So we are good for 3 for days now of little cooking!