so what you guys putting on the grill?

[blackdragon6]

me myself i got a new grill ready and waiting.i plan on puttinng eveything on there but the kitchen sink.also thinking about that stove topic what kinda grill do you guys like propain,or charcoal?

[Comic_Mobsta]

Probably just some chicken,hotdogs and hamburger patties or something like that.i don't feel like grilling anything huge.I hate gas grills the food just don't taste like real BBQ to me when its off of a gas grill.

[Josh S]

charcoal

And I'm not grilling anything, because the weather sucks here.

[Dennis K]

Food is supposed to taste better when it's cooked on a charcoal grill, but charcoal grills are a much bigger pain in the arse to deal with than propane. Chicken and turkey burgers are going on my grill btw.

[Naldo]

Ingredients:

Zesty Itailan Salad Dressing
4-5-6 breasts (many many as you want to marinate and grill)
1 Onion (Cut into small spears ~ not to big ~ I used Sweet Vidalia)
3 Jalepenos (Cut into small spears ~ not to big, though if you like it hot, add more)
Plain "Round" Toothpicks
1 or 2 lbs of Bacon
1 jar minced garlic
1 Can Of Pam Spray

Marinate the breasts in the Zesty Dressing, approx 4+hours

Quarter the chicken breasts. Smear some minced garlic on the inside, place 1 or 2 spears of onion & jalepeno on the inside, and folded it over ~ then, with the bacon, wrap that around the "packet" and hold together with toothpicks.

Spray Pam the grill as to not let the birds stick or burn.

Low and SLOW ... I have a 3 burner gas grill, turn 2 burners on ~ low heat, and place the birds on the section that isn't turned on ... need that bacon to start cooking slow, and the birds even slower ... after flipping them over several times to even cook (10-12 minutes), then turn the last burner on LOW under the birds, and cook/flip them over for about 4-5 minutes.

[Tish-the-Scorpion]

Food is supposed to taste better when it's cooked on a charcoal grill, but charcoal grills are a much bigger pain in the arse to deal with than propane. Chicken and turkey burgers are going on my grill btw.i have both but i have recently installed a bar-b-q pit that me and my sisters and brothers made ourselves out of bricks,and its big too.my dad just got out of jail last month and i plan on cooking a big meal with my family.this will be the only time where i will eat what ever i want since i put myself on a diet.so i guess its good bye to my abs of steel for now.as for what i'm putting on the grill

ground pork burgers

brats

fish

hot franks

ballpark franks

thick cut pork loins

some vegtables

leg quarters

i haven't decided on cooking these babybacks or not,but i might as well i guess...as far as side dishes go probably homemade mac & cheese,and potato salad,or mashed potatoes depending on what everybody else want.or people might change their minds completly and go for french fries :rolleyes: .and i'll probably bake a cake or something to go with the banana,rice,bread puddings.

[Tish-the-Scorpion]

Ingredients:

Zesty Itailan Salad Dressing
4-5-6 breasts (many many as you want to marinate and grill)
1 Onion (Cut into small spears ~ not to big ~ I used Sweet Vidalia)
3 Jalepenos (Cut into small spears ~ not to big, though if you like it hot, add more)
Plain "Round" Toothpicks
1 or 2 lbs of Bacon
1 jar minced garlic
1 Can Of Pam Spray

Marinate the breasts in the Zesty Dressing, approx 4+hours

Quarter the chicken breasts. Smear some minced garlic on the inside, place 1 or 2 spears of onion & jalepeno on the inside, and folded it over ~ then, with the bacon, wrap that around the "packet" and hold together with toothpicks.

Spray Pam the grill as to not let the birds stick or burn.

Low and SLOW ... I have a 3 burner gas grill, turn 2 burners on ~ low heat, and place the birds on the section that isn't turned on ... need that bacon to start cooking slow, and the birds even slower ... after flipping them over several times to even cook (10-12 minutes), then turn the last burner on LOW under the birds, and cook/flip them over for about 4-5 minutes.i'll try that it sound good.

[Josh S]

Ingredients:

Zesty Itailan Salad Dressing
4-5-6 breasts (many many as you want to marinate and grill)
1 Onion (Cut into small spears ~ not to big ~ I used Sweet Vidalia)
3 Jalepenos (Cut into small spears ~ not to big, though if you like it hot, add more)
Plain "Round" Toothpicks
1 or 2 lbs of Bacon
1 jar minced garlic
1 Can Of Pam Spray

Marinate the breasts in the Zesty Dressing, approx 4+hours

Quarter the chicken breasts. Smear some minced garlic on the inside, place 1 or 2 spears of onion & jalepeno on the inside, and folded it over ~ then, with the bacon, wrap that around the "packet" and hold together with toothpicks.

Spray Pam the grill as to not let the birds stick or burn.

Low and SLOW ... I have a 3 burner gas grill, turn 2 burners on ~ low heat, and place the birds on the section that isn't turned on ... need that bacon to start cooking slow, and the birds even slower ... after flipping them over several times to even cook (10-12 minutes), then turn the last burner on LOW under the birds, and cook/flip them over for about 4-5 minutes.

I get something similar at a Mexican restaurant when I'm visiting my parents. The only differnce is they put the peppers and onions (along with cheese) in a shrimp then put the chicken and bacon around the shrimp. It's also fried instead of grilled.

[Lord of Denial]

My wifes parents are in from China for the next few weeks so I am making it my job to show them American BBQ. And my family are also coming so it is a family reunion of sorts.

So we are having

Chicken
Steak
Italian Sausage
Hamburgers
Hot Dogs

And then the side dishes and dessert

Corn of the Cob
Baked Beans
Potato Salad
Salad


Apple Pie
Blackberry Pie
Fruit Salad

And the added fun of making sure my family don't offend her's because they don't speak english well.

[Josh S]

Italian Sausage


Hot or sweet?

[Lord of Denial]

Hot or sweet?


Both

Just in case

[Dennis K]

Both

Just in case


The American way.

[mrc1214]

The last time i grilled i did pizza. Roll of some dough pretty thin less than1/2 inch. Ive had them where people used a tortilla.
Put oil on the bottom of the dough. And from there add sauce and any topping you like. I would recommend crumbled sausage and onions , it came out great. I thought it was very good.

For the 4th of July BBQ ill put on some Brats, Dogs, and Burgers. I also have a great way to do Brats. On the stove before you start grilling. Fill a large pot with beer, i use a dark beer but whatever you have will work. Add some onions, peppecorns(if you have them), and garlic. Puts to slits in the Brats and i usually just put it on low-medium heat. Leave them on like 10 mins. Then just add them to the grill and from that point its up to you how you like them.

[Lord of Denial]

The last time i grilled i did pizza. Roll of some dough pretty thin less than1/2 inch. Ive had them where people used a tortilla.
Put oil on the bottom of the dough. And from there add sauce and any topping you like. I would recommend crumbled sausage and onions , it came out great. I thought it was very good.

For the 4th of July BBQ ill put on some Brats, Dogs, and Burgers. I also have a great way to do Brats. On the stove before you start grilling. Fill a large pot with beer, i use a dark beer but whatever you have will work. Add some onions, peppecorns(if you have them), and garlic. Puts to slits in the Brats and i usually just put it on low-medium heat. Leave them on like 10 mins. Then just add them to the grill and from that point its up to you how you like them.


Do you reduce the stewing liquid down or use a thicker to make it into a topping or no?

[mrc1214]

No i dont reduce it down or thicken it. I left a part out with the garlic. When i saw this on Bobby Flay he basically put like the whole bud in. He picked it apart and the whole thing went in. So it wouldnt make a good topping. Trust me after you put them in the liquid they'll have so much flavor they wont need a topping. I think Bobby Flay got the idea from the Chicago beef sandwiches. I saw a special on that and they used the whole garlic bud to season the beef. Well try it out and let me know what you think.

Also the pizza is a great appetizer. If you dont want to use tomatoe sauce because i dont think it fits in with most standard BBQ's. Use BBQ sauce, shredded chicken, and a sharpe Cheeder cheese.

And does anyone on here have a recipe for Cole Slaw??? i cant get mine right

[Callie]

Chicken and maybe brats are going on my grill for the 4th. Maybe some fresh ears of corn.

We prefer propane for the ease of use and because it burns clean. If you want a smoky flavor, you put a pan of wet mesquite chips into the bottom of the grill.

[Typo Lad]

Just some beef hot dogs.

[TinMan]

I'mma be grillin chicken breasts and hotdogs tomorrow (as long as we don't get rain, which we might).

I prefer a good gas grill, its faster and easier to clean. Technically speaking though, you'll get a slightly different taste between charcoal and propane but the real "flame broiled" taste actually comes from the meats own juices. When the juices come out of the meat and hit the heat pan (propane grills) or charcoal it causes them to evaporate and flavor the meat as they rise.

My suggestion for a good charcoal grillin is to use a bunch of mesquite hickory chips on top of your charcoal so they burn and give you that good hickory taste, you can't really do this w/ propane though, so that sucks.

[Forefinger]

I'mma be grillin chicken breasts and hotdogs tomorrow (as long as we don't get rain, which we might).

I prefer a good gas grill, its faster and easier to clean. Technically speaking though, you'll get a slightly different taste between charcoal and propane but the real "flame broiled" taste actually comes from the meats own juices. When the juices come out of the meat and hit the heat pan (propane grills) or charcoal it causes them to evaporate and flavor the meat as they rise.

My suggestion for a good charcoal grillin is to use a bunch of mesquite hickory chips on top of your charcoal so they burn and give you that good hickory taste, you can't really do this w/ propane though, so that sucks.
Phhht....dumbass.





This thread has inspired me. I'll grill tomorrow after I get off work. (Hey, it's time and a half)

[jessecuster3]

We will probably make Italian and Polish Sausages. Also, Smith and Wollensky's has these amazing hamburgers where they actually ground filet meat to make them. The chef gave my dad a bunch of the raw ones, so we will probably grill those too.

[Lubichev]

i plan on putting eveything on there but the kitchen sink.
Me?

Strangely enough, the kitchen sink

[Shellhead]

I will be grilling some chicken breasts.

For desert, there is this deal that I've been meaning to try since I saw it on some tv cooking show a while back. Dice up an apple and a couple of bananas, and toss the pieces into a sheet of aluminum foil folded up to make a pouch. Then toss in the equivalent of a few pats of butter, and sprinkle in some brown sugar over everything. Then put the packet on the grill for several minutes, long enough to melt the butter over everything and get the fruit hot. Serve the results as a hot topping over bowls of vanilla ice cream.

[Mike Smith]

Steaks, brats, beefsteaks, chicken, corn, and Gargen Burgers for condiments.

[Typo Lad]

For the record, that'd be a George Foreman grill.

Sigh.

[Forefinger]

Phhht......loser.

[Typo Lad]

I was actually offered a free grill, but our building won't let me keep it outside and the whole thought of having to get it, set it up, then put it away when I'm done with it every single time, drives me slowly insane.

[Mike Smith]

Phhht......loser.


Nah, the Foreman grill is patriotic. It wraps American might and fight all in package that costs $XX.99. You can't ask for more symbolism.

[tricksterpup]

The other night we had steaks, and potatos cooked on the grill all pretty tastey. I actually grill year round here in Minnesota. Why should -20 temps stop me from having good eats? I just wish I had an actual BBQ pit, so I can slow cook food all day. Nothing better than a great slow roasted piece of MEAT.

I believe today will be turkey legs on the grill.

[hoffmandu]

I'm gonna go a different route here, and toss on a Star Wars guy or two. Bringing it Old School!

[Comic_Mobsta]

We will probably make Italian and Polish Sausages..Thanx for the late idea.

[Pinball]

My brother-in-law does the grillin'. Makes a mean steak.

I gotta say grilled fruits and veggies are cool.

I wonder, what kinda rubs and sauce do y'all use?

[Tish-the-Scorpion]

I wonder, what kinda rubs and sauce do y'all use?it depends on the meat when it comes to rubs.i use different rubs for different meats but this is what i put in my sauce.


tomato paste

molasses

brown sugar

strawberry soda or you could use coca-cola,pepsi or what ever

vinegar

burbon or you can use brandy,coniac or whatever....i prefere bubon

mix as much/less as you want to your prefrence.put the pot on the grill or your stove,(i use the grill) cook for at LEAST an hour.



my dad apparently got this from his dad,we never buy store bought.

[jessecuster3]

it depends on the meat when it comes to rubs.i use different rubs for different meats but this is what i put in my sauce.



I'll give you some meat to rub...






Sorry, sorry, sorry, I couldn't help myself.

[blackdragon6]

yeah thanx for that polish sausage suggestion,since brats camed along i kinda forgot about them lol

[i_mmmchocolate]

Nothing special, just chicken and franks.

[jpk]

mmmmm... grilling...

Barbecued chicken for me and soy dogs for the wife.

[gary bolt]

I barbequed hamburgers last night. Mmmm.....

I use a gas barbeque for convenience but I do think you get better flavour over charcoal. I have a friend from Argentina who does incredible barbeque. He can cook for a lot of people and it all turns out incredibly juicy yet fully cooked. His whole approach is about low, even heat but you have to be patient to cook that way and most of us don't want to spend hours cooking. When he does chicken he splits a whole chicken and splays it out on the grill with the bone side down. He lets it sit that way for a very long time so that the heat penetrates the bone and starts to cook the flesh next to the bone. It sometimes looks pretty dark by the time he turns it but you don't eat the bones so who cares. Besides very low heat and slow cooking all he does to flavour his chicken is occasionally add lemon and salt. Sometimes I try to copy his method on the gas grill - I just buy bone in chicken breasts and cook them bone side down on the lowest setting. It works pretty good but never as well as when my Argentine buddy does it on real coals.

[i_mmmchocolate]

I barbequed hamburgers last night. Mmmm.....

I use a gas barbeque for convenience but I do think you get better flavour over charcoal. I have a friend from Argentina who does incredible barbeque. He can cook for a lot of people and it all turns out incredibly juicy yet fully cooked. His whole approach is about low, even heat but you have to be patient to cook that way and most of us don't want to spend hours cooking. When he does chicken he splits a whole chicken and splays it out on the grill with the bone side down. He lets it sit that way for a very long time so that the heat penetrates the bone and starts to cook the flesh next to the bone. It sometimes looks pretty dark by the time he turns it but you don't eat the bones so who cares. Besides very low heat and slow cooking all he does to flavour his chicken is occasionally add lemon and salt. Sometimes I try to copy his method on the gas grill - I just buy bone in chicken breasts and cook them bone side down on the lowest setting. It works pretty good but never as well as when my Argentine buddy does it on real coals.

I love Argentine barbecue.

[JolietJake]

I had two racks of ribs soaking in apple cider overnight and put the rub on them this morning. In about an hour I'll stoke up the offset firebox for some good-old fashioned smoke with applewood chunks.

Low and slow for 2 hours .... misting periodically with more cider.

[blackdragon6]

I had two racks of ribs soaking in apple cider overnight and put the rub on them this morning. In about an hour I'll stoke up the offset firebox for some good-old fashioned smoke with applewood chunks.

Low and slow for 2 hours .... misting periodically with more cider.damn that sounds good as hell:D

[JolietJake]

damn that sounds good as hell:D

I found it in a cookbook called BBQ USA by Steven Raichlen. It's got recepies culled from across the USA (natch). Check it out if you're interested.

[gary bolt]

I tried a new barbeque technique last night called planking. I slow cooked pork tenderloin on a piece of cedar that I had soaked in water. The wood chars and adds a smoky flavour. I followed a recipe that involved using apricots and it ended up being quite tasty.