Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Favorite things to cook on the grill.

Summer is in full swing and the grill is going most every night!

What are your favorite foods to grill? How do you prepare them?

I love chicken thighs. Usually a simple marinade of oil, vinegar and or lemon juice. S&P, what ever herbs are on hand, and garlic.

Lamb loin chops are killer with a similar marinade.

Fresh salmon. Just S&P. Maybe some Johnny's.

I like burgers grilled over charcoal. Easy to do and everybody likes them.

When I'm preparing the meat to make patties I dose it with Lea & Perrins. Then when they start to drip on the hot coals the aroma makes mouths water all over the neighborhood. Friendly chemical warfare.

McCormick Grillmates has several blends of hamburger seasoning in their lineup. Good stuff. Mix into burger then chill overnight in fridge. Do yer thing the next day with a thick slice of red onion on top.

Italian sausage patties with teriyaki, banana peppers and onions on a hoagie roll is my current favorite. Ribeyes with teriyaki sea salt and coarse ground black pepper are also good.

I don't know if it is my favorite, but I like making pizza on the grill, I smolder some wood next to the pizza pan to give a nice wood flavor. I generally use a pre made crust like Bobali, and make a white pizza. I use a olive oil sauce, fresh basil, fresh tomatoes and mozzarella. I like Prosciutto as a meat because it is not as greasy as pepperoni. Good deal to keep the heat out of the kitchen, and add a unique taste to the pizza.

Have to try some of these..

Did a boneless pork butt yesterday on the Weber kettle.

Dried rubbed with mexi seasonings including SazonGoya and wrapped with banana leaves for the first time.

Took longer than anticipated but the carnitas were fantastic.

Fresh fillets of salmon, huli-huli chicken, burgers and fresh shrimp kabobs. I use charcoal and usually put a chunk of alder to the side for smoke.

The huli huli is a huge favorite, 5# of chicken, 1/2 cup each: catsup, soy sauce, pineapple juice and brown sugar, 1/2 bunch diced green onions, 3 cloves crushed garlic, 1 heaping T fresh grated ginger, 1 T sesame oil, and marinate overnight. Grill 5 minutes per side over coals, then put to the side of the grill away from coals and cook 20-30 minutes depending on grill temp. Good with steamed white rice, great with pineapple fried rice.

Corn on the cob.

Leg quarters, bbq. Cabbage wedges, salt, pepper, butter, wrap in foil, poke vent hole, cook till tender, dont burn.

Put some jalapenos in those foil packets with the cabbage and it's GOOD EATS !!!!


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I cook just about everything on the grill. It's better that way.

Here's a little bit of pig back strap. Olive oil and season all.

ribeyes and spring onions soaked in beef bouillon ,soy sauce,garlic powder.

Looks great!

Hope that Bud Light was just used to keep the pork from flaring up on the grill.

^^ that's a Busch Light, 9.99 a case back in high school. Just smelling it now makes me wanna puke

Economy around here would collapse without lite beer. The hillbillies would buy it by the tanker truck if they could.

Rib steaks, whole pork loin or tenderloin, boneless skinless chicken thighs with yellow seasoning, okra, squash, asparagus, red/yellow/orange bells, pasilla chiles, jalapeños, Mexican green onions, shrimp, lobster ( $?), lamb. Not too many bad grilling days or options on the left coast.

With the exception of lobster, those are what you would most likely eat here if you were.

I have done prime rib on an open stick burner grill, but not on my dime!

Mine tend to go "dry" even when pulled at 135. Love whole loins but not one of my greatest success stories.

Care to share a technique ?

Pull at 125. Even as low as 115 if going to rest in a Cambro or Ice chest. You can't burn them on the way, but we're talking about 45 to an hour and 15 to get cooked. I pulled last weeks benchrest loins at 120 and put into aluminum steamer pans, foil wrapped, and rested for 15-20 minutes. If it is commercial pork, don't be afraid of it. 140+ when carved, juicy and white.

Thanks. I have a small portion of a whole loin to do this week.