|
|
Joined: Dec 2007
Posts: 25,074
Campfire Ranger
|
OP
Campfire Ranger
Joined: Dec 2007
Posts: 25,074 |
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.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
|
|
|
|
|
Joined: Jun 2004
Posts: 44,804
Campfire 'Bwana
|
|
Campfire 'Bwana
Joined: Jun 2004
Posts: 44,804 |
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. 
|
|
|
|
|
Joined: Oct 2004
Posts: 16,908
Campfire Ranger
|
|
Campfire Ranger
Joined: Oct 2004
Posts: 16,908 |
I like burgers grilled over charcoal. 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.
|
|
|
|
|
Joined: Feb 2010
Posts: 17,769
Campfire Ranger
|
|
Campfire Ranger
Joined: Feb 2010
Posts: 17,769 |
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.
|
|
|
|
|
Joined: Feb 2013
Posts: 6,449
Campfire Tracker
|
|
Campfire Tracker
Joined: Feb 2013
Posts: 6,449 |
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.
|
|
|
|
|
Joined: Feb 2011
Posts: 17,760
Campfire Ranger
|
|
Campfire Ranger
Joined: Feb 2011
Posts: 17,760 |
Have to try some of these..
Molon Labe
|
|
|
|
|
Joined: Feb 2009
Posts: 16,228
Campfire Ranger
|
|
Campfire Ranger
Joined: Feb 2009
Posts: 16,228 |
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.
Epstein didn't kill himself.
"Play Cinnamon Girl you Sonuvabitch!"
Biden didn't win the election.
|
|
|
|
|
Joined: Jan 2001
Posts: 21,317
Campfire Ranger
|
|
Campfire Ranger
Joined: Jan 2001
Posts: 21,317 |
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.
|
|
|
|
|
Joined: Oct 2002
Posts: 96,121
Campfire Oracle
|
|
Campfire Oracle
Joined: Oct 2002
Posts: 96,121 |
"Dear Lord, save me from Your followers"
|
|
|
|
|
Joined: Sep 2014
Posts: 21,735
Campfire Ranger
|
|
Campfire Ranger
Joined: Sep 2014
Posts: 21,735 |
Leg quarters, bbq. Cabbage wedges, salt, pepper, butter, wrap in foil, poke vent hole, cook till tender, dont burn.
Parents who say they have good kids..Usually don't!
|
|
|
|
|
Joined: Oct 2004
Posts: 16,908
Campfire Ranger
|
|
Campfire Ranger
Joined: Oct 2004
Posts: 16,908 |
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 !!!! MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM
|
|
|
|
|
Joined: Jan 2015
Posts: 7,843
Campfire Outfitter
|
|
Campfire Outfitter
Joined: Jan 2015
Posts: 7,843 |
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. ![[Linked Image]](http://i723.photobucket.com/albums/ww231/brian342/back%20strap%20040716_zps6udbvef9.jpg)
Last edited by StoneCutter; 06/27/16.
"Government is not the solution to our problem, government is the problem."
Ronald Reagan
|
|
|
|
|
Joined: Dec 2005
Posts: 9,567
Campfire Outfitter
|
|
Campfire Outfitter
Joined: Dec 2005
Posts: 9,567 |
ribeyes and spring onions soaked in beef bouillon ,soy sauce,garlic powder.
|
|
|
|
|
Joined: Feb 2009
Posts: 16,228
Campfire Ranger
|
|
Campfire Ranger
Joined: Feb 2009
Posts: 16,228 |
Looks great! Hope that Bud Light was just used to keep the pork from flaring up on the grill. 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.
Epstein didn't kill himself.
"Play Cinnamon Girl you Sonuvabitch!"
Biden didn't win the election.
|
|
|
|
|
Joined: Mar 2004
Posts: 2,454
Campfire Regular
|
|
Campfire Regular
Joined: Mar 2004
Posts: 2,454 |
^^ that's a Busch Light, 9.99 a case back in high school. Just smelling it now makes me wanna puke
Long Live The Judge
Thinking of moving to Florida? Don't........
|
|
|
|
|
Joined: Oct 2004
Posts: 16,908
Campfire Ranger
|
|
Campfire Ranger
Joined: Oct 2004
Posts: 16,908 |
Economy around here would collapse without lite beer. The hillbillies would buy it by the tanker truck if they could.
|
|
|
|
|
Joined: Sep 2012
Posts: 8,735
Campfire Outfitter
|
|
Campfire Outfitter
Joined: Sep 2012
Posts: 8,735 |
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!
Sean
|
|
|
|
|
Joined: Oct 2004
Posts: 16,908
Campfire Ranger
|
|
Campfire Ranger
Joined: Oct 2004
Posts: 16,908 |
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 ?
|
|
|
|
|
Joined: Sep 2012
Posts: 8,735
Campfire Outfitter
|
|
Campfire Outfitter
Joined: Sep 2012
Posts: 8,735 |
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.
Last edited by calikooknic; 06/27/16.
Sean
|
|
|
|
|
Joined: Oct 2004
Posts: 16,908
Campfire Ranger
|
|
Campfire Ranger
Joined: Oct 2004
Posts: 16,908 |
Thanks. I have a small portion of a whole loin to do this week.
|
|
|
|
|
Joined: Dec 2007
Posts: 25,074
Campfire Ranger
|
|
OP
Campfire Ranger
Joined: Dec 2007
Posts: 25,074 |
Brine and not being scared of pink pork goes a long way. I love pork loin.
Leg of lamb marinated with garlic, Rosemary, OO, S&P, little vinegar, some Dijon.....Grill up some fresh flat bread dough.
English cukes, garlic, dill, yogurt and sour cream for a great tzatziki. A fresh chimichurri.
Fresh green onions on the hot grill.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
|
|
|
|
|
Joined: Dec 2007
Posts: 5,486
Campfire Tracker
|
|
Campfire Tracker
Joined: Dec 2007
Posts: 5,486 |
Some spelling errors can be corrected by a vowel movement.
~ MOLON LABE ~
|
|
|
|
|
Joined: Dec 2003
Posts: 86,133
Campfire Oracle
|
|
Campfire Oracle
Joined: Dec 2003
Posts: 86,133 |
Chick-kabobs. Skinless, boneless chicken breasts cut into 1-1/2" to 2" cubes and soaked in italian salad dressing in a zip bag for a few hours. Put 2 water-soaked bamboo skewers through the pieces. Use the skewers in pairs so the kabobs can be flipped without the meat chunks rolling on the stick. We used stainless skewers here and some onion chunks. ![[Linked Image]](http://i14.photobucket.com/albums/a303/Ironbender/IMG_1901_zpsb6e81463.jpg)
Last edited by ironbender; 06/27/16. Reason: pic
If you take the time it takes, it takes less time.
--Pat Parelli
American by birth; Alaskan by choice.
--ironbender
|
|
|
|
|
Joined: Feb 2002
Posts: 18,666
Campfire Ranger
|
|
Campfire Ranger
Joined: Feb 2002
Posts: 18,666 |
In prep for the 4th, picked up a pork shoulder today, 8 pounder...a steal at .99 per lb. Just ordered a fresh batch of BBQ rub for the occasion.
|
|
|
|
|
Joined: Oct 2004
Posts: 16,908
Campfire Ranger
|
|
Campfire Ranger
Joined: Oct 2004
Posts: 16,908 |
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. Sean, 3lb. loin with no rub or injection as I wanted the meat to speak on its own merits when done.Pulled at 125-127 depending where I poked it after being smoked at 275 for roughly 1:55 with fat side down then placed in small room temp cambro (no pre heat) for 30 minutes. Meat was tender and JUICY when sliced.(YAY!) Actually it was DRIPPING.  Just before placing in cambro I couldn't resist sampling a couple of "test slices" while the loin was still on the smoker grate and the meat actually squirted juices when being cut. DANG !!!! Amazing how a few degrees can alter the outcome of a cook. Might want to add that I took the loin out of a 38 degree fridge and put it right on the smoker which accounts for the slightly longer cook time. Thanks for the help, Sir !!!!!
|
|
|
|
|
Joined: Feb 2002
Posts: 18,666
Campfire Ranger
|
|
Campfire Ranger
Joined: Feb 2002
Posts: 18,666 |
Close call, but got it in time... ![[Linked Image]](http://i.imgur.com/sePJeP5l.jpg)
|
|
|
|
|
Joined: Aug 2002
Posts: 5,755
Campfire Tracker
|
|
Campfire Tracker
Joined: Aug 2002
Posts: 5,755 |
Nice job Denny! The biggest mistake I see with pork is that most people over cook it. For tenderloins, loins, loin chops or rack of pork anything past 145* isn't fit for the dogs IMO.
Mike
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
|
|
|
|
|
Joined: Jun 2004
Posts: 44,804
Campfire 'Bwana
|
|
Campfire 'Bwana
Joined: Jun 2004
Posts: 44,804 |
Treat a nice thick pork chop like a nice steak, works great.
|
|
|
|
|
Joined: Oct 2004
Posts: 16,908
Campfire Ranger
|
|
Campfire Ranger
Joined: Oct 2004
Posts: 16,908 |
rack of pork anything past 145* isn't fit for the dogs IMO.
Mike
Lately I've been smoking whole racks of spares 'cause I'm too lazy to pretty 'em up St. Louis style. Had some less than spectacular results a couple of times when going by sight/feel.Next time I'll give 'em a good poke with my TW Mini.
|
|
|
|
|
Joined: May 2010
Posts: 7,336
Campfire Tracker
|
|
Campfire Tracker
Joined: May 2010
Posts: 7,336 |
Real Italian hot sausage....
"When the going gets weird, the weird turn pro."
Hunter S. Thompson
|
|
|
|
|
Joined: Aug 2002
Posts: 5,755
Campfire Tracker
|
|
Campfire Tracker
Joined: Aug 2002
Posts: 5,755 |
190* - 192* in between the bones is the secret, if you want to temp them that is. Hands down my favorite rib to cook. I've had my new FEC100 sitting in my shop for over a month and need to get it home to start working with it. Hopefully I can make that happen Sunday as I'm judging at a KCBS competition in Whiting, IA tomorrow. Should be the possibility of some good bites as the #1 and #2 KCBS teams in the country are competing.
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
|
|
|
|
|
Joined: Aug 2002
Posts: 5,755
Campfire Tracker
|
|
Campfire Tracker
Joined: Aug 2002
Posts: 5,755 |
Just dawned onto me that we may be talking about two different things Denny. I was talking about a rack of pork roast and you might have taken that as a rack of spare ribs. Maybe I'm wrong, if so, my bad.
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
|
|
|
|
|
Joined: Oct 2004
Posts: 16,908
Campfire Ranger
|
|
Campfire Ranger
Joined: Oct 2004
Posts: 16,908 |
FEC100 ?
Hard to deny the pellet grill concept as a good one is truly "set it and forget it"
After 4 years with mine the only downside is that when doing LONG,LONG low and slow cooks the pellets put off quite a bit more smoke at the lower temps than say 300-325 on up and your meat is continuously having smoke applied to it.
I've taken to smoking to the desired flavor profile and finishing over charcoal or even the oven. Foiling is an option as well.
|
|
|
|
|
Joined: Oct 2004
Posts: 16,908
Campfire Ranger
|
|
Campfire Ranger
Joined: Oct 2004
Posts: 16,908 |
and you might have taken that as a rack of spare ribs.
Yes, spares but I'm gonna poke 'em anyway.
|
|
|
|
|
Joined: Aug 2002
Posts: 5,755
Campfire Tracker
|
|
Campfire Tracker
Joined: Aug 2002
Posts: 5,755 |
FEC100 ?
Hard to deny the pellet grill concept as a good one is truly "set it and forget it"
After 4 years with mine the only downside is that when doing LONG,LONG low and slow cooks the pellets put off quite a bit more smoke at the lower temps than say 300-325 on up and your meat is continuously having smoke applied to it.
I've taken to smoking to the desired flavor profile and finishing over charcoal or even the oven. Foiling is an option as well. I here you Denny. I struggled with the concept of the pellet smokers for a long time, but after watching and tasting the food that comes off these FEC's at competitions I changed my mind. I'll be able to comment more when I get it into use, but the controller on these things is insane when it comes to regulating smoke levels for different intervals of time. Fact is, from what I've tasted the smoke level is still very low if you are using good pellets and most guys use a smoke enhancer to get more on the meat for flavor and color. Mike
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
|
|
|
|
|
Joined: Sep 2012
Posts: 8,735
Campfire Outfitter
|
|
Campfire Outfitter
Joined: Sep 2012
Posts: 8,735 |
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. Sean, 3lb. loin with no rub or injection as I wanted the meat to speak on its own merits when done.Pulled at 125-127 depending where I poked it after being smoked at 275 for roughly 1:55 with fat side down then placed in small room temp cambro (no pre heat) for 30 minutes. Meat was tender and JUICY when sliced.(YAY!) Actually it was DRIPPING. Just before placing in cambro I couldn't resist sampling a couple of "test slices" while the loin was still on the smoker grate and the meat actually squirted juices when being cut. DANG !!!! Amazing how a few degrees can alter the outcome of a cook. Might want to add that I took the loin out of a 38 degree fridge and put it right on the smoker which accounts for the slightly longer cook time. Thanks for the help, Sir !!!!! Glad it worked as planned, Denny. As Mike added, over cooked pork is not fit for dogs.
Sean
|
|
|
|
|
Joined: Nov 2003
Posts: 67,662
Campfire Kahuna
|
|
Campfire Kahuna
Joined: Nov 2003
Posts: 67,662 |
Thanks. I have a small portion of a whole loin to do this week. Denny, accept a PM or answer your dang phone.
Sam......
|
|
|
|
|
Joined: Oct 2004
Posts: 16,908
Campfire Ranger
|
|
Campfire Ranger
Joined: Oct 2004
Posts: 16,908 |
Thanks. I have a small portion of a whole loin to do  this week. Denny, accept a PM or answer your dang phone. Call when convenient for you,Sam. Sorry I was on the phone for quite awhile this morning and our stupid phone system does provide callers with a busy signal when in use. Received a PM from another member early this AM so I'm thinking it's operational as well. Fire away my friend !!!!!
|
|
|
|
|
Joined: Dec 2007
Posts: 25,074
Campfire Ranger
|
|
OP
Campfire Ranger
Joined: Dec 2007
Posts: 25,074 |
Think I might do a whole chicken today. Spatchcock that sucker and roast it up!
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
|
|
|
|
|
77 members (10gaugemag, 7mm_Loco, 35, 10Glocks, 14idaho, 6mmbrfan, 7 invisible),
1,581
guests, and
753
robots. |
|
Key:
Admin,
Global Mod,
Mod
|
|
|
Forums81
Topics1,190,599
Posts18,454,557
Members73,908
| |
Most Online11,491
Jul 7th, 2023
|
|
|
|
![[Linked Image]](http://s723.photobucket.com/user/brian342/media/back%20strap%20040716_zps6udbvef9.jpg.html)
![[Linked Image from i.imgur.com]](https://i.imgur.com/m0zk1a7.jpg)
