Grill tips/recipes

wartknight · 03-12-2008, 07:33 PM

Got several neighbors out grilling tonight and it smells great. I'd like to hear everyone's favorite grill recipes and/or any tips anyone's got.
I put some brats in the fridge to start thawing to use tomorrow night.
Not trying to start a gas/charcoal debate.
I started wussing out last spring and using a thermometer. Hadn't used one before, but with a little girl starting to eat my cooking, I figured it better be safe.
My wife's favorite on the grill is very simple-got it off the label on Lawrey's seasoning salt.
Rotisserie style chicken
Chicken breasts (boneless & skinless)
1 T olive oil per breast
Lawrey's salt & pepper

Coat the breasts with the mixture, rub it in and throw it on the grill. Very easy and very tasty.

wartknight · 03-12-2008, 07:33 PM

I think I just set a record for number of times using "breast" in a post.

thunderdave · 03-12-2008, 07:35 PM

Start with a bucket of ice cold beer.

jumbopackage · 03-12-2008, 07:36 PM

I use Famous Dave's Steak and burger seasoning on my steaks. I season them, then sear them in a skillet and then let them sit for a minute or 5 before putting them on the grill. Throw them on, season a bit more to taste, and then pull them off. Let them sit for about 4-5 minutes and dig in.

Just did this tonight with some T bones, and it was outstanding.

SeattleClone · 03-12-2008, 07:36 PM

If you were trying to start a gas/charcoal debate, I would argue for charcoal because that gives you more time to drink while you wait for the coals to heat up. But I use gas because I'm lazy.

travman23 · 03-12-2008, 07:39 PM

Rule #1: use charcoal! I don't care what anyone says, meat grilled over charcoal tastes MUCH better. I'm a steak and pork chop kinda guy. mostly salt and pepper steaks and cook to medium, use crazy Jane's mix to get some garlic and onion salt flavor to your steaks. for chops I sometimes marinade using those 30 minute marinades or just some garlic and herb seasoning.

I could go on for awhile with all the combos of marinades and seasonings I use. just have to expiriment and find something you like really. using injectible marinade adds a lot of juicy flavor as well.

Cyclonesrule91 · 03-12-2008, 07:40 PM

Mines pretty simple..... Take a T-Bone out of the freezer and put in on the grill with some salt and pepper, garlic and some greek seasoning. Leave it on the grill till the winds knocked out of it, promptly remove and snarf it up....

travman23 · 03-12-2008, 07:41 PM

BTW, I'm currently grilling an America Cut pork chop that has been marinading in Lowert's steak and chop marinade since Monday. it smells YUMMY grilling on the Weber right now!

throwittoblythe · 03-12-2008, 07:41 PM

My gf has a recipe for burgers we use. I can't say it all from memory, but its got worchestshire (sp?) sauce, montreal steak seasoning, salt, pepper, then bacon and cheese inside the patties. I enjoy it quite a bit.

About the thermometer, I started using one last summer; not because I'm afraid of medium and below cooked meat. I starting using it so I could avoid having to slice the steaks/patties/etc thereby loosing the juice and some flavor.

I've always been tempted to buy some of Battle's bbq sauce and grill with that.

wartknight · 03-12-2008, 07:45 PM

I started doing baked taters on the grill last year as well. No holes in them, no tin foil.
drizzle a little EVOO on top and salt and then sit in indirect heat for 45 minutes. Excellent.

CTAClone · 03-12-2008, 07:46 PM

What's this talk of thermometers and cutting the meat to see if it's done? You all lose man points for that.

I find a good meat market and just grill the steak with no seasoning. Seasoning is only good if you are cooking some fairy meat like chicken.

superdorf · 03-12-2008, 07:47 PM

I like to cook a roast, whole chicken, Cornish hen, or pork tenderloin on charcoal, using the "indirect method"

Another good one... Chicken breasts marinated in ranch dressing, then with about five minutes left in the cooking time baste them with barbecue sauce.

Cyclonesrule91 · 03-12-2008, 07:49 PM

If you are into mushrooms, I have an awesom recipe for you. Take an old frying pan that you don't mind leaving on the grill with the hood down. Put about 2/3 of a stick of butter and let it get boiling good. Then dump sliced mushrooms in the butter and as you turn it pour on a fair amount of parmesan cheese. Keep turning it and adding more parmesan cheese until it starts turning the cheese brownish. It is AWESOME......if you are into mushrooms that is.....

wartknight · 03-12-2008, 07:49 PM

Where do most of you get your meat? When I'm not raiding my parent's deep freeze up in NE Iowa, I've got a connection to meat dept manager at Fareway and it has served me well.

wartknight · 03-12-2008, 07:51 PM

Originally Posted by Cyclonesrule91

If you are into mushrooms, I have an awesom recipe for you. Take an old frying pan that you don't mind leaving on the grill with the hood down. Put about 2/3 of a stick of butter and let it get boiling good. Then dump sliced mushrooms in the butter and as you turn it pour on a fair amount of parmesan cheese. Keep turning it and adding more parmesan cheese until it starts turning the cheese brownish. It is AWESOME......if you are into mushrooms that is.....

We are big mushroom eaters. Also love onions.
What kind of mushrooms work best?