With summer fast approaching and Eerin's Tri Tip being an instant international legend, I thought we might have a few more guys around here that prefer the grill in good weather.
Lets hear yer tricks, secrets and recipes------------
BBQ tricks and secrets
BBQ tricks and secrets
Those tender little burgers with them little, itty-bitty grilled onions that just explode in ya mouth like flavor crystals every time you bite into one.. just makes me want to burn this muthafuka down.... Come on, Pookie, let's burn this muthafuka down!!!
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Bfowler
- Briaans..... BRIAAAAANNNNNNS
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you aint getting no recipes from me 
a load the bbq with a 1/3 - 1/2 arc of coals about 4 or 5 deep around the edge of the bbq. that way you can move you meat closer for direct searing or farther for indirect heat.
and seems obvious to most of us, but i still see amateurs do it way to often....for fucks sake wait for the lighter fluid to burn off!
a load the bbq with a 1/3 - 1/2 arc of coals about 4 or 5 deep around the edge of the bbq. that way you can move you meat closer for direct searing or farther for indirect heat.
and seems obvious to most of us, but i still see amateurs do it way to often....for fucks sake wait for the lighter fluid to burn off!
my ex-girlfriend said "its car audio or me"
i've had tougher choices at a soda machine...
i've had tougher choices at a soda machine...
1/4 cup soy sauce
3 tablespoons honey (melt it in the microwave first)
2 tablespoons distilled white vinegar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup vegetable oil
Throw all of that into a marinating dish, and chuck in a 1-1.5 pound chunk of flank steak. Grill it at max heat for 5 mins on each side.
I also really like grilling skin-on salmon after it's been dosed in off-the-shelf honey garlic marinade.
For a side I normally do big chunks of onion and peppers covered in olive oil. Yam fries are good on the grill too
3 tablespoons honey (melt it in the microwave first)
2 tablespoons distilled white vinegar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup vegetable oil
Throw all of that into a marinating dish, and chuck in a 1-1.5 pound chunk of flank steak. Grill it at max heat for 5 mins on each side.
I also really like grilling skin-on salmon after it's been dosed in off-the-shelf honey garlic marinade.
For a side I normally do big chunks of onion and peppers covered in olive oil. Yam fries are good on the grill too
Oh yeah, and my favorite burger recipe...
1 lb ground beef
4 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon sesame seed
1 tablespoon vegetable oil
3 tablespoons chopped green onion
1 tablespoon minced garlic
1 dash black pepper
Fucking delicious. I normally make a double batch and freeze a bunch for later.
1 lb ground beef
4 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon sesame seed
1 tablespoon vegetable oil
3 tablespoons chopped green onion
1 tablespoon minced garlic
1 dash black pepper
Fucking delicious. I normally make a double batch and freeze a bunch for later.
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Francious70
- Half Baked
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**BEST STEAK FOR THE MONEY**
The CHUCK EYE has got to be the best steak under $10 hands down....
Around here I get 2 decent sized cuts for between $6-$9. I've been addicted to the GRILL MATES "mesquite" marinade for a couple years now. It gives a spicey kick that really sets off the flavor a good cut. I'm a big fan of the 24 hour soak but its not a nessesity if you don't have that much time because an hour will do.
I have the JD oak barrol chips in my gas grill that give lots of flavor without the coal time. I know it's cheating and not the same but I'm fat and impatient
. I get BOTH sides of the grill up to around 500 degrees and toss 'em on 1 side of the grill for about 5 mins. Then I flip and transfer them to the other side of the grill for fresh grill marks cuz it makes it taste better. 
After 3 mins I turn off the side the meat is on and let the indirect heat finish the cooking. 
**For that added kick I slice/mince a whole clove of garlic and crust the top of each steak
The CHUCK EYE has got to be the best steak under $10 hands down....
Around here I get 2 decent sized cuts for between $6-$9. I've been addicted to the GRILL MATES "mesquite" marinade for a couple years now. It gives a spicey kick that really sets off the flavor a good cut. I'm a big fan of the 24 hour soak but its not a nessesity if you don't have that much time because an hour will do.
I have the JD oak barrol chips in my gas grill that give lots of flavor without the coal time. I know it's cheating and not the same but I'm fat and impatient
. I get BOTH sides of the grill up to around 500 degrees and toss 'em on 1 side of the grill for about 5 mins. Then I flip and transfer them to the other side of the grill for fresh grill marks cuz it makes it taste better. After 3 mins I turn off the side the meat is on and let the indirect heat finish the cooking. **For that added kick I slice/mince a whole clove of garlic and crust the top of each steak
Those tender little burgers with them little, itty-bitty grilled onions that just explode in ya mouth like flavor crystals every time you bite into one.. just makes me want to burn this muthafuka down.... Come on, Pookie, let's burn this muthafuka down!!!
Here's an awesome 'accessory' to any grill night. I don't have a specific name for it. But they are jalepino peppers stuffed w/cream cheeze, wrapped in bacon and smothered in barbeque sauce.
-Prep the peppers by cutting off the top and gutting the seeds.
-Stuff with cream cheeze
-Wrap with a strip of bacon (I find partially cooking the bacon ahead of time so it's mostly cooked but still soft speeds things up on the grill)
-use a toothpick punched thru the peppers to hold the bacon in place
-throw the preped peppers into a bowl of your favorite barbaque sauce and get em covered good.
-grill to perfection 5-10 mins
The first time I made them I had the neiborhood over for 4th of July and I literally couldn't make them fast enough! Even people who don't typically do peppers loved them.
I have a garden and grow a variety of peppers and could offer alternating amounts of 'heat' or just mild for the weak.
Best of all they can be done ahead of time and thrown on the grill at any point. Letting them soak in the BB sauce makes em even better.
-Prep the peppers by cutting off the top and gutting the seeds.
-Stuff with cream cheeze
-Wrap with a strip of bacon (I find partially cooking the bacon ahead of time so it's mostly cooked but still soft speeds things up on the grill)
-use a toothpick punched thru the peppers to hold the bacon in place
-throw the preped peppers into a bowl of your favorite barbaque sauce and get em covered good.
-grill to perfection 5-10 mins
The first time I made them I had the neiborhood over for 4th of July and I literally couldn't make them fast enough! Even people who don't typically do peppers loved them.
I have a garden and grow a variety of peppers and could offer alternating amounts of 'heat' or just mild for the weak.
Best of all they can be done ahead of time and thrown on the grill at any point. Letting them soak in the BB sauce makes em even better.
Last edited by gkitching on Wed May 28, 2008 10:40 am, edited 1 time in total.
Greg Kitching
That sounds damn delicious. Grow any habaneros?gkitching wrote:Here's an awesome 'accessory' to any grill night. I don't have a specific name for it. But they are jalepino peppers stuffed w/cream cheeze, wrapped in bacon and smothered in barbeque sauce.
-Prep the peppers by cutting off the top and gutting the seeds.
-Stuff with cream cheeze
-Wrap with a strip of bacon (I find partially cooking the bacon ahead of time so it's mostly cooked but still soft speeds things up on the grill)
-use a toothpick punched thru the peppers to hold the bacon in place
-throw the preped peppers into a bowl of your favorite barbaque sauce and get em covered good.
-gill to perfection 5-10 mins
The first time I made them I had the neiborhood over for 4th of July and I literally couldn't make them fast enough! Even people who don't typically do peppers loved them.
I have a garden and grow a variety of peppers and could offer alternating amounts of 'heat' or just mild for the weak.
Best of all they can be done ahead of time and thrown on the grill at any point. Letting them soak in the BB sauce makes em even better.
Now I'm hungry....
That goes to the TOP of my things to try list GK...... 
Those tender little burgers with them little, itty-bitty grilled onions that just explode in ya mouth like flavor crystals every time you bite into one.. just makes me want to burn this muthafuka down.... Come on, Pookie, let's burn this muthafuka down!!!
BBQ secrets....
Never use propane; but if you must then locate some applewood chunks soak them in water and put them over the flame in a foil packet so they smoke and give you that smoky flavor.
As Brian said let the funk of lighter fluid burn off, I don't know how much to stress this.
Create a hot spot on the grill, for larger peices of meat toss them here first and let them sear. This traps the juices inside. flip them once in a quick time frame, then remove it from direct heat and let it slow cook.
I always grill with low heat for a longer period, I hate unevenly cooked meat that is burnt on the outside and cold in the middle. The lower temp allows it to warm all the way through.
Large pieces of meat and chicken need to marinade over night at least, no exceptions.
Don't grill chicken breast, it dries out way too easy. Use thighs instead.
Don't grill red meat that does not have a high fat content (except hamburger). A proper piece of red meat has a high number of white lines criss-crossing though it, don't worry about the fat it liquefies and burns off. As the fat burns off it gives flavor and leaves the meat more tender.
Always have a wide variety of seasoning on hand and experiment. Never buy pre-made stuff as you will never get that great taste, but just the so-so taste that anybody else can duplicate.
Two of my trick ingredients that always throw people off are Chinese yellow mustard powder and lemon juice. The mustard used as a light dusting over red meat will cause the overall flavor to linger a bit more than normal. The lemon juice helps to bring out and separate flavors of certain spices and will also tenderize certain types of meat.
Never use propane; but if you must then locate some applewood chunks soak them in water and put them over the flame in a foil packet so they smoke and give you that smoky flavor.
As Brian said let the funk of lighter fluid burn off, I don't know how much to stress this.
Create a hot spot on the grill, for larger peices of meat toss them here first and let them sear. This traps the juices inside. flip them once in a quick time frame, then remove it from direct heat and let it slow cook.
I always grill with low heat for a longer period, I hate unevenly cooked meat that is burnt on the outside and cold in the middle. The lower temp allows it to warm all the way through.
Large pieces of meat and chicken need to marinade over night at least, no exceptions.
Don't grill chicken breast, it dries out way too easy. Use thighs instead.
Don't grill red meat that does not have a high fat content (except hamburger). A proper piece of red meat has a high number of white lines criss-crossing though it, don't worry about the fat it liquefies and burns off. As the fat burns off it gives flavor and leaves the meat more tender.
Always have a wide variety of seasoning on hand and experiment. Never buy pre-made stuff as you will never get that great taste, but just the so-so taste that anybody else can duplicate.
Two of my trick ingredients that always throw people off are Chinese yellow mustard powder and lemon juice. The mustard used as a light dusting over red meat will cause the overall flavor to linger a bit more than normal. The lemon juice helps to bring out and separate flavors of certain spices and will also tenderize certain types of meat.
I think we've established that "Ka Ka" and "Tukki Tukki" don't work.
The wife loves this one.
I take fresh 1 1/2lb indian sausage and soak it in cider. This is the key to perfection..... You can't cook it too hot or too fast. A slow even heat is all you need. You'll know when its ready for the bunz......
I take fresh 1 1/2lb indian sausage and soak it in cider. This is the key to perfection..... You can't cook it too hot or too fast. A slow even heat is all you need. You'll know when its ready for the bunz......
Those tender little burgers with them little, itty-bitty grilled onions that just explode in ya mouth like flavor crystals every time you bite into one.. just makes me want to burn this muthafuka down.... Come on, Pookie, let's burn this muthafuka down!!!
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mr tibbs
- Forum Goatee
- Posts: 3895
- Joined: Sun Dec 17, 2006 3:03 pm
- Location: The land of morons, I mean mormons.:(
Sanpete BBQ®
(Serves 4)
I N G R E D I E N T S
1/2 cup lemon-lime soda
1/4 cup soy sauce
1/4 cup cooking oil
1 pound turkey breast steaks
D I R E C T I O N S
Combine lemon-lime soda, soy sauce and cooking oil. Pour over turkey steaks. Cover and refrigerate at least 2 hours or overnight. Turn steaks occasionally in marinade to ensure equal flavoring on both sides. Barbecue over hot coals, broil in oven or pan fry on both sides until meat is white inside. Do not overcook.
Sanpete BBQ is a registered trademark of Norbest, Inc.
Keith actually got to try this when he stopped in to pick up his truck. I did overcook it a little though, but it's still a damn good bbq!
(Serves 4)
I N G R E D I E N T S
1/2 cup lemon-lime soda
1/4 cup soy sauce
1/4 cup cooking oil
1 pound turkey breast steaks
D I R E C T I O N S
Combine lemon-lime soda, soy sauce and cooking oil. Pour over turkey steaks. Cover and refrigerate at least 2 hours or overnight. Turn steaks occasionally in marinade to ensure equal flavoring on both sides. Barbecue over hot coals, broil in oven or pan fry on both sides until meat is white inside. Do not overcook.
Sanpete BBQ is a registered trademark of Norbest, Inc.
Keith actually got to try this when he stopped in to pick up his truck. I did overcook it a little though, but it's still a damn good bbq!
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fuzzysnuggleduck
- Soy Milquetoast
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Something about my wifes childhood memories of being taken to the doctors with a swollen face or something like that I have an entire cupboard full of different spices myself. I use tons of garlic on just about everything that hits the grill. I put together 2 "master seaoning" at the begining of the summer in a old JOHNNY'S bottles. 1 for beef and 1 for chicken. Garlic, chopped onion, pepper, chili powder and a few other spices for the "beef". The "chicken" gets garlic, pepper, rosemary and a few others. I hate using SALT!!!! It dries things out and ruins the natural flavors of the meat.
I personally haven't had problems with chicken breast drying out....atleast after I read THE BARBEQUE BIBLE...
It requires that the GRILL MASTER know how thick is too thick and when to pull it from the grill and finish cooking on the plate as it rests. Since then, I havent had any problems.
I personally haven't had problems with chicken breast drying out....atleast after I read THE BARBEQUE BIBLE...
It requires that the GRILL MASTER know how thick is too thick and when to pull it from the grill and finish cooking on the plate as it rests. Since then, I havent had any problems.
Those tender little burgers with them little, itty-bitty grilled onions that just explode in ya mouth like flavor crystals every time you bite into one.. just makes me want to burn this muthafuka down.... Come on, Pookie, let's burn this muthafuka down!!!
This thread has gotten me stoked on grilling. I am going to buy a charcoal 'cue on the way home, so I can try some of this shit out 
I really like Weber grills, but I also like saving money. Any opinions on these?
18.5" One Touch
Go anywhere
Smokey Joe
I really like Weber grills, but I also like saving money. Any opinions on these?
18.5" One Touch
Go anywhere
Smokey Joe
grab one that's WAY to fukin big.......... It"ll be just right...
Those tender little burgers with them little, itty-bitty grilled onions that just explode in ya mouth like flavor crystals every time you bite into one.. just makes me want to burn this muthafuka down.... Come on, Pookie, let's burn this muthafuka down!!!
****COOLEST TRICK****
Looking at yer hand palm up.
LIGHTLY touch the tip of yer "pointer" finger to the tip of yer thumb. Now with yer other hand, poke the muscle under yer thumb. This how to tell a steak is MEDIUM RARE. Next is the middle finger and thats MEDIUM. the "ring" finger MEDIUM WELL. The "pinky" is WELL.
Ofcoarse there may be alittle variation but its a good reference.
Looking at yer hand palm up.
LIGHTLY touch the tip of yer "pointer" finger to the tip of yer thumb. Now with yer other hand, poke the muscle under yer thumb. This how to tell a steak is MEDIUM RARE. Next is the middle finger and thats MEDIUM. the "ring" finger MEDIUM WELL. The "pinky" is WELL.
Ofcoarse there may be alittle variation but its a good reference.
Those tender little burgers with them little, itty-bitty grilled onions that just explode in ya mouth like flavor crystals every time you bite into one.. just makes me want to burn this muthafuka down.... Come on, Pookie, let's burn this muthafuka down!!!
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Francious70
- Half Baked
- Posts: 3533
- Joined: Wed Dec 06, 2006 2:58 pm
- Location: TN, YEEEEEEEEEEEEEEEEEEHAW!!!!
- Contact:
The smokey joe is crap. I had one and it always burned my food.stipud wrote:This thread has gotten me stoked on grilling. I am going to buy a charcoal 'cue on the way home, so I can try some of this shit out
I really like Weber grills, but I also like saving money. Any opinions on these?
18.5" One Touch
Go anywhere
Smokey Joe
I have the same 18.5 you have posted there, and trust me, you'll want bigger. It's just big enough to grill 2 steaks and roast 2 ears of corn. Or Asparagus, which is friggin delicious.
My dad has this grill
and it's awesome. Not only is it big enough to actually cook on, but it has two trays for the charcoal so you can keep the coals around the outside of the grill instead of right in the middle, that way your food doesn't get burnt.
Boomshackalacka
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Bfowler
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in light of this....nostipud wrote:The 22.5" is an extra $60 over the 18.5". Considering I will be mostly cooking for 2-4 people tops, is it worth it?
this one is 22.5 also though: http://www.homedepot.ca/webapp/wcs/stor ... PartNumber
or you could even go adventurious and build your own from brick, or buy a 50gal barral and cut it in half...
Last edited by Bfowler on Wed May 28, 2008 12:57 pm, edited 1 time in total.
my ex-girlfriend said "its car audio or me"
i've had tougher choices at a soda machine...
i've had tougher choices at a soda machine...
^^^^^^^^^^^^^^^^^
Ditto.......................
Ditto.......................
Those tender little burgers with them little, itty-bitty grilled onions that just explode in ya mouth like flavor crystals every time you bite into one.. just makes me want to burn this muthafuka down.... Come on, Pookie, let's burn this muthafuka down!!!
Damn they overcharge you Canadians. That is more than I paid for my 22.5". The Weber design is awesome because it also "bakes" whatever you're grilling which assures an even cooking.stipud wrote:The 22.5" is an extra $60 over the 18.5". Considering I will be mostly cooking for 2-4 people tops, is it worth it?
Cooking tip: On meats, don't continuously flip it, in every flip you're losing juices .
Steaks-leave it cooking on one side for about 6 minutes and flip once and cook another 6 minutes and you have medium steak. I also wait until my steak is about 80% done before I dust it with seasoning.