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The "Official" Grillin Thread.

Discussion in 'Food Talk' started by Matic, Sep 2, 2010.

  1. kris77

    kris77 Born in the Backwoods

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    Was expecting more posts on a grillin thread...

    Just got a new grill and need a good recipe to try it out...

    POST EM UP GUYS...
     
  2. neontrail

    neontrail ✈ ✈ ✈ ✈ ✈ ✈ ✈

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    rib-eyes are ready

    [​IMG]
     
  3. kris77

    kris77 Born in the Backwoods

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    I can do chicken, i can do pork chops, my steaks on the other hand never EVER turn out like that...
     
  4. Matic

    Matic [OP] Locked and Lifted "02" DC TRD.

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    Yea. I do my ribyes at 500 degs for about 4 mins per side.
    I heavily salt them while there thawed and leave them sit at room temperature. This brings out the sugars in the meat.
    Most of the salt burns or drips off as its searing.
     
  5. Primersinmyshoe

    Primersinmyshoe Old Sheepdog

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    I soak corn on the cob for 15+ minutes and put them on the grill husk and all. I don't bother with peeling back the husk and removing the silk and putting the husks back. It come out perfect no matter how long they're on the grill.
     
  6. Matic

    Matic [OP] Locked and Lifted "02" DC TRD.

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    Nice and cool this evening. Glad the weather is cooperating for my last day of vacation.
    Threw some ribeye's, corn, taters and garlic bread on the grill.

    [​IMG]
     
  7. toughtaco

    toughtaco Well-Known Member

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    Got a recipe and yes it includes BACON. Slice jalapenos, if you want remove the seeds fill each half with cream cheese and wrap with bacon. Grill them on med or low heat until nicely brown. Enjoy.

    I added the part on removing the seeds for 2 reasons: 1- you may not want them as spicy. 2- I did this recipe a few times in NY and once in TX. I got the jalapenos in TX at a huge farmers market near Dallas. So we did almost 50 "poppers" with my brother in law and his family. The jalapenos were so HOTTTT, they became a DARE and the more we drank the more the dares came out, hahha..... but over all they are good.
     
  8. EL TACOROJO

    EL TACOROJO SNAPPIN NECKS AND CASHIN CHECKS.

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    cooked these bad boys up this sat in buxton nc
    [​IMG]
     
  9. JM76

    JM76 Ride On

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    don't leave me hangin' looks like chicken with shrimp:notsure: tell me what it is......looks GOOOOOD!:)
     
  10. EL TACOROJO

    EL TACOROJO SNAPPIN NECKS AND CASHIN CHECKS.

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    Crab stuffed shrimp wrapped with bacon topped with honey teriyaki sauce
     
  11. dan0

    dan0 Well-Known Member

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    no one's grilling out this summer?
     
  12. toughtaco

    toughtaco Well-Known Member

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    [​IMG]

    30 day dry aged ribeyes.
     
  13. toughtaco

    toughtaco Well-Known Member

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    [​IMG]

    2 lb 30 day dry aged porter house
     
  14. toughtaco

    toughtaco Well-Known Member

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    [​IMG]

    Both of them cooked and on the platter. Let's get this thread going.
     
  15. EL TACOROJO

    EL TACOROJO SNAPPIN NECKS AND CASHIN CHECKS.

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    :thumbsup: :hungry: lemme know when
     
  16. toughtaco

    toughtaco Well-Known Member

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  17. toughtaco

    toughtaco Well-Known Member

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  18. Joehs

    Joehs Okie!

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    I do burgers every once in awhile on a gameday. When I want to do something quick and easy. Here's how I do them:

    Ingredients:
    Ground Beef from store in your choice of weight (I generally do about 4 pounds for 5 burgers)
    Head Country BBQ Sauce
    Garlic Salt
    Ground Red Pepper
    Ground White Pepper
    Habanero Peppers
    Brown Sugar

    Prep:
    Dump the meat in a mixing bowl. Mash it up pretty good. Add head country BBQ to saturate meat. Add some garlic salt (not too much, garlic goes a long way), ground red and white pepper. Mix it up and put it to the side.

    Fire up a skillet on your stove, put the habaneros in with some oil and cook them until they are black on the outside. Once that's done, take them out and chop them up.

    Grab a ziploc bag, pour the remainder of the head country sauce into it with the meat, drop in the cooked habaneros. Mix it up and put it in the fridge for awhile to marinate. Come back halfway between when you put it in and when you intend to grill and mix it up some more, put it back in the fridge.

    Fire up your grill and get it hot. Before dropping the burgers on the grill. Roll them in some brown sugar in a mixing bowl.

    Cook them desired length of time.



    Should come out pretty well. It's hard to tell you how much of each ingredient I use, as I generally just wing it until it smells right in the bag. Burgers should have a sweet sugar taste, finishing with a burning BBQ taste.



    I use a similar marinade on my chicken wings. It's a gameday special type deal.
     
  19. Boerseun

    Boerseun Well-Known Member

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    My favorite. Takes all day - lots of good times with family and friends.

    Skaap.jpg

    skaap2.jpg
     
  20. toughtaco

    toughtaco Well-Known Member

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    Grilling some honey mustard porkchops with pumpking blossom honey

    [​IMG]

    [​IMG]
     
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