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re: Favorite grilling recipes
Posted on 4/27/13 at 9:58 am to ArmyHogs
Posted on 4/27/13 at 9:58 am to ArmyHogs
Need:
1) Hot Charcoal grill - w/ soaked pecan chips/hulls
2) Thick cut - 1.5" / nicely marbled Ribeye
3) Virgin Olive Oil
4) Captain Rodney's Boucan glaze (if desired)
Preparation:
* Olive Oil
* Coarse Kosher salt and freshly ground pepper
Grilling:
* Approx. 3-4 minutes on each side (Medium Rare)
Tweaking:
* Lightly dribble glaze on each side while grilling (if desired)
Next...
EAT
1) Hot Charcoal grill - w/ soaked pecan chips/hulls
2) Thick cut - 1.5" / nicely marbled Ribeye
3) Virgin Olive Oil
4) Captain Rodney's Boucan glaze (if desired)
Preparation:
* Olive Oil
* Coarse Kosher salt and freshly ground pepper
Grilling:
* Approx. 3-4 minutes on each side (Medium Rare)
Tweaking:
* Lightly dribble glaze on each side while grilling (if desired)
Next...
EAT
This post was edited on 4/27/13 at 10:19 am
0
Posted on 4/27/13 at 10:45 am to RunningBlake
quote:
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
Perfect and easy.
Anyone have any deer steak grilling ideas? I've done poppers well, but otherwise I have a drying out problem.
Posted on 4/29/13 at 4:26 pm to Pigimus Prime
Soak the venison in milk for 24 hours and then in a creamy Italian dressing for another 12. Use some of the dressing to baste them as they grill. Should help.
Posted on 4/29/13 at 7:11 pm to LAHawk
Thanks. Do you grill large or small steaks? Most of the time I end up with smaller pieces.
Posted on 5/1/13 at 6:55 am to Pigimus Prime
I prefer the smaller ones. They seem to stay more tender. Have you ever done a venison roast on the grill?
Posted on 5/1/13 at 6:59 am to LAHawk
I have not. Does that work pretty well?
Posted on 5/1/13 at 1:40 pm to Pigimus Prime
Depends on the grill you have, but the best bbq venison roast I have ever had was cooked on a grill.
You have to build the fire only on one end of the grill. Take the roast and make a "pan" with aluminum foil under it and place it away from the fire. I cut slits in the roast and inserted butter in the slits several times during the process. Take, or make, your favorite sauce and baste the entire roast regularly while it slow cooks. Salt & pepper to taste.(I use garlic salt & restaurant ground black pepper, along with crushed red pepper) The last one I did cooked for about 4 hours and it absolutely melted in your mouth.
You have to build the fire only on one end of the grill. Take the roast and make a "pan" with aluminum foil under it and place it away from the fire. I cut slits in the roast and inserted butter in the slits several times during the process. Take, or make, your favorite sauce and baste the entire roast regularly while it slow cooks. Salt & pepper to taste.(I use garlic salt & restaurant ground black pepper, along with crushed red pepper) The last one I did cooked for about 4 hours and it absolutely melted in your mouth.
Posted on 5/1/13 at 2:23 pm to LAHawk
Cool, I will try that out. Thanks for sharing .
.Posted on 5/2/13 at 10:57 am to Pigimus Prime
Hope you enjoy it! 
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