ok, so my dad bought me a new grill. I have been cooking a ton on a little 20 dollar tailgate grill for the past year or so. He just came home with it, said it was a gift. Got it all put together last night and he got me a bunch of stuff. a cast iron smoker accsory, ceder grilling planks, griddle that takes the place of one of the racks. I'm stoked to use.
share your favorit recipies for the grill, I'm looking to expand my horizions
lately i've used mine way more for veggies than anything else.
AWESOME roasted potatoes:
chop up any combination of white and sweet potatoes + onions. toss with about 1Tb of olive oil, salt, pepper, cinnamon, and nutmeg. (sounds wierd, but it's freakin' awesome.) wrap it in heavy duty foil (might want to hit the foil with a little Pam first) and roast for 20-30 minutes.
for really good veggies, throw together any combo of veggies you like, but include some cherry tomatoes in there (whole!). spice it up and roast for about 15-20 minutes.
a neighbor of mine makes some killer "secret sauce" ribs. all i know is the secret ingredient in the sauce is yellow mustard. i haven't had time to try and find a recipe for it, but that was the bomb.
and with the cedar planks, you should definitely try some beer butt chicken.
ok, so my dad bought me a new grill. I have been cooking a ton on a little 20 dollar tailgate grill for the past year or so. He just came home with it, said it was a gift. Got it all put together last night and he got me a bunch of stuff. a cast iron smoker accsory, ceder grilling planks, griddle that takes the place of one of the racks. I'm stoked to use.
share your favorit recipies for the grill, I'm looking to expand my horizions
Hey! I don't have anything interesting to say, but I just got a grill too! Good thing, too, it's heatin' up out here and it's getting too much to cook indoors. But, alas... I am clueless and do not know what to cook....
Okay, a couple people have mentioned the mustard, so I'm going to write down my home-made bbq saue recipe that centers on yellow mustard - seriously, this is gold. Muckpond, give it a try and see if it competes with your neighbours.
mince about 5 cloves of garlic, and 3 or 4 shallots while heating a couple tablespoons of vegetable oil over medium heat in a saucepan. when it's ready, add the garlic and shallots and sautee until slightly browned.
add a half a bottle of lea & perrins worcestershire(sp) sauce and let it simmer for a couple minutes.
add a half a cup of packed brown sugar and stir it in, letting it melt, then add a teaspoon of salt
add a half a bottle of french's, or similar yellow mustard (for some reason, dijon just doesn't do it)
add one small can of tomato paste (don't use ketchup, it overpowers everything)
let this mixture simmer for a little bit, then add the juice of half a lime and a 3 teaspoons of chipotle powder (or a real chipotle of you have it - just remember to remove it when you're finished)
once you've done all this, taste it, and add bits of any of the above ingredients to taste. I generally find myself adding more sugar.
I've found this bbq sauce is best for ribs - divide the pot up - one portion for applying to the ribs just before taking them off the grill, and the other portion for dipping.
...chop up any combination of white and sweet potatoes + onions. toss with about 1Tb of olive oil, salt, pepper, cinnamon, and nutmeg. (sounds wierd, but it's freakin' awesome.) wrap it in heavy duty foil (might want to hit the foil with a little Pam first) and roast for 20-30 minutes.
That's pretty much the same way I do my potatoes, turns out awesome everytime. I use a bit of butter, and spices and a dash of habanero pepper (I grind my own), (of course the habanero pepper goes on the steak, chicken, fish, veggies, etc too lol). When I was stationed in Cuba I would cook shark the same way, clean it out, cut it into about 2" steaks, season and wrap in foil...man the skin would just fall off.
I agree that mustard adds a lot to BBQ sauce but I usually use the powder not liquid probably not a big difference though.
oh and something else I found is great on the grill is pineapple. Don't burn it but get it nice and warm and again add a touch of habanero to get that sweetness with a slight kick in the mouth.
I make the best lemon chicken on a grill. Okay the best chicken all together. For the lemon chicken...
Get boneless skinless chicken breasts and marinate them overnight in Smirinoff Ice Black and sliced lemons. The next day, while grilling, brush the chicken and have the lemon slices on the chicken. It's delicious.
Another one is mix orange juice, triple sec, a dash of crushed red peppers, and honey. bring them to a boil to mix the flavors. brush it on the chicken while grilling. It's really good too. It also goes great in a salad.
My version of Beer can chicken is to rub it with iced tea mix and insert a can of lemonade - place on the grill. The sugar in the mix will carmelize and the skin crisps up leaving the meat very tender and juicy.
LOL Kiwiness got a new grill too today, altough he needed some expert input here and there (ahum, err, me), but the ribs, steaks and sausages we had today were the best we had evah! Nasti ate so much she fell asleep snoring like a Russian Tractor. :)
The key thing is to do it slow. Take the time to enjoy your wine and the conversation while the meat is slowly heating up and turning into a soft flavour explosion.
Oh...gee...thanks a lot!!! It is midnight as i am perusing the messages here...and now i am hungry. Thanks...that is a wonderful shot by the way.
And...please tell me what software you used to create the aroma I am smelling! Oh ... why try??? I am off to Burger King. Okay... won't look or taste as well as yours looks but at least I might be able to satisfy my craving for red meat.... grilled!
