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Favorite grilling recipes
Posted on 4/21/13 at 6:22 pm
Posted on 4/21/13 at 6:22 pm
I'm a fairly new griller, so I don't really have any favorites to share. What's some of y'all's favorite recipes? And yes I plan on stealing some of them 
6
Posted on 4/21/13 at 6:42 pm to ArmyHogs
You can disregard the part about cooking over a charcoal chimney, but this recipe from Alton Brown is legit. We've done it with ribeye's - it rivals restaurant quality.
Also like to marinate whole portabella mushroom caps in some olive oil, basalmic vinegar, S&P, garlic and oregano for about 30 minutes (turn once). Makes a fantastic side dish, or a entree for vegetarians.
Also like to marinate whole portabella mushroom caps in some olive oil, basalmic vinegar, S&P, garlic and oregano for about 30 minutes (turn once). Makes a fantastic side dish, or a entree for vegetarians.
Posted on 4/21/13 at 7:08 pm to ArmyHogs
Chicken:
Put Italian dressing in a zip lock bag, put chicken(Boneless) breasts in ziplock bag, Marinate for a day. Put on grill occasionally pouring dressing over the chicken. Profit.
Potatoes:
Get some of those small red potatoes. Cut them up, Put in foil, throw in butter and minced garlic in the foil, sit it on the grill till finished.
Those are usually my 2 go 2s.
Put Italian dressing in a zip lock bag, put chicken(Boneless) breasts in ziplock bag, Marinate for a day. Put on grill occasionally pouring dressing over the chicken. Profit.
Potatoes:
Get some of those small red potatoes. Cut them up, Put in foil, throw in butter and minced garlic in the foil, sit it on the grill till finished.
Those are usually my 2 go 2s.
Posted on 4/21/13 at 7:09 pm to ArmyHogs
Explore grilled fruit, sounds crazy but it's delicious. I had a grilled pear once and my life got changed.
Posted on 4/21/13 at 7:13 pm to 870Hog
Also for burgers I usually spice the hell out of them. Minced garlic, Cavenders(?), and what ever other spices look good to be mixed in with them. Also charcoal > gas all day er day, frick Hank.
Posted on 4/21/13 at 7:17 pm to 870Hog
Yep. I've always been taught to use charcoal
Posted on 4/21/13 at 10:48 pm to ArmyHogs
Asparagus
Snap say a 1/3 of the stalky end off and discard.
Lightly coat w/ EVOO
Lightly coat w/ kosher or sea Salt.
Grill medium heat until one side until it looks a little charred. Flip and cook a minute or two longer.
Be careful not to overcook.
Gold
Snap say a 1/3 of the stalky end off and discard.
Lightly coat w/ EVOO
Lightly coat w/ kosher or sea Salt.
Grill medium heat until one side until it looks a little charred. Flip and cook a minute or two longer.
Be careful not to overcook.
Gold
This post was edited on 4/21/13 at 10:50 pm
Posted on 4/22/13 at 5:08 am to ArmyHogs
Just made these last night.
start with a raw shrimp and a slice of fresh jalapeno pepper. wrap it in bacon. secure it with a toothpick or two and grill until the bacon is done. mmm. so good.
start with a raw shrimp and a slice of fresh jalapeno pepper. wrap it in bacon. secure it with a toothpick or two and grill until the bacon is done. mmm. so good.
Posted on 4/22/13 at 9:29 am to pigasus
Burgers:
Diced onions
Crushed up saltine crackers
BBQ sauce
Lawry's
Tony Cachere's
Diced onions
Crushed up saltine crackers
BBQ sauce
Lawry's
Tony Cachere's
Posted on 4/22/13 at 10:59 am to 870Hog
quote:
Potatoes:
Get some of those small red potatoes. Cut them up, Put in foil, throw in butter and minced garlic in the foil, sit it on the grill till finished.
Love to grill potatoes this way. But use olive oil rather than butter, healthier.
Posted on 4/22/13 at 2:09 pm to BTHog
If you're grilling steaks it is hard to mess them up if you use Weber's black peppercorn marinade. grilled watermelon? slice it about 3/4 of an inch thick (use seedless) rub it with a little olive oil and grill until it gets char marks on it.
peaches? cut them in half and remove the seed. put a little honey on the meaty side (inside) and grill skin side down for about 5 or so minutes.
peaches? cut them in half and remove the seed. put a little honey on the meaty side (inside) and grill skin side down for about 5 or so minutes.
Posted on 4/22/13 at 2:22 pm to pigasus
quote:
use Weber's black peppercorn marinade.
Maybe if you're buying Walmart steaks. Any good quality steak just needs a little rub with olive oil, s&p. Anything else is disrespectful to the memory of that cow.
Posted on 4/22/13 at 2:24 pm to Miz Piggy
quote:
Any good quality steak just needs a little rub with olive oil, s&p. Anything else is disrespectful to the memory of that cow.
i agree, only exception is i add garlic powder too.
Posted on 4/22/13 at 2:32 pm to piggilicious
Posted on 4/22/13 at 2:35 pm to RunningBlake
I've done that one as well. Great steak! Just make sure your oven is really clean!
Posted on 4/22/13 at 2:52 pm to Miz Piggy
I guess I have a pretty clean oven.
Also, if you have a fan in your kitchen turn it on and maybe open your kitchen window. I haven't had the problem w/ smoke and fire alarm going off since I moved to a house w/ a larger kitchen though.
Also, if you have a fan in your kitchen turn it on and maybe open your kitchen window. I haven't had the problem w/ smoke and fire alarm going off since I moved to a house w/ a larger kitchen though.
Posted on 4/22/13 at 3:00 pm to ArmyHogs
Not grilling, but I think any steak preparation thread requires reading on the subject:
https://www.theawl.com/2009/11/how-to-cook-a-fricking-steak
If you have the profanity filter on it may direct you to a different page. I cannot help you.
https://www.theawl.com/2009/11/how-to-cook-a-fricking-steak
If you have the profanity filter on it may direct you to a different page. I cannot help you.
Posted on 4/24/13 at 4:23 am to Miz Piggy
Don't buy walmart steaks so I wouldn't know about that. I buy quality cuts but want to be able to cut them with a fork. Some people you just can't trust with sharp objects
quote:
Maybe if you're buying Walmart steaks. Any good quality steak just needs a little rub with olive oil, s&p. Anything else is disrespectful to the memory of that cow.
Posted on 4/24/13 at 4:54 am to pigasus
My favorite steak rub, that I use on every steak and have for years:
2T Ancho chile powder
2 teaspoons each:
Spanish paprika
Ground corinander
Dry mustard
Ground dried oregano
Ground cumin
1 teaspoon each salt and pepper
Credit goes to Bobby Flay, out of this world rub.
I usually add a bit of S&P to taste, and a tiny bit of garlic, but it's fantastic as is.
Seriously, try it.
2T Ancho chile powder
2 teaspoons each:
Spanish paprika
Ground corinander
Dry mustard
Ground dried oregano
Ground cumin
1 teaspoon each salt and pepper
Credit goes to Bobby Flay, out of this world rub.
I usually add a bit of S&P to taste, and a tiny bit of garlic, but it's fantastic as is.
Seriously, try it.
Posted on 4/24/13 at 4:06 pm to 870Hog
I'll do somewhat the same thing with duck breasts. The difference is, I cut them into strips, put cream cheese on one side, roll them into a ball and wrap bacon around that. Pin with a toothpick and grill until done to your specs. A little Tony's dusted over them never hurts either!
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