Let's talk grilling!

vchizzle

vchizzle

Zomb!e Nine, DFZ
Joined
Apr 28, 2012
Messages
8,489
Location
WI
What do you like to grill? Charcoal or gas?

Being a Wisconsin boy, I love doing brats, burgers & steaks. I like grilled chicken but its not my forte, always afraid of over or under cooking. I'd love to go charcoal but frankly it takes more time than I usually have and I live in a condo which makes it a huge pain without a proper place to just leave the grill sit.

I'll grill all year, even January & February when it's sub-zero temps.

I always drink beer while grilling. It's the Wisconsin way. Tonight I'm drinking Ale Asylum Hopalicious which is an American pale ale.
 
I am charcoal all the way. I grill with a round Weber grill and use a charcoal chimney to start the charcoal (takes a lot less time). I will grill just about anything. I found a way to cook cut up potatoes in an old omelet pan on the grill. I love chicken on the grill, and I equally love grilling fish, ribs, steak, burgers, sausages, brats, etc....I am also a beer drinking griller....
 
I prefer charcoal, but usually use gas for ease. Typically brats/burgers/hot dogs, but when I was in Oregon I figured out how to do good pit bbq on my Aussie Walkabout (my have charcoal grill)... basically, I use Royal Oak charcoal, get it hot, cover it with soaked hickory chips and close the dampers to where there is only a whisper of air. Will hold a couple slabs of spare.. put them on, bone down and 5 or 6 hours later there is some serious Q... works with shoulder as well, but you have to turn it periodically
 
Gas, baby - for the grill and from the cook! :eek:

I've become the go-to guy for burgers, kielbasa, chicken and weenies. And we're getting ribs down - I've finally adapted to slow-cooking them, and I'm getting decent at it. The last batch could have stood a bit more heat or time, but I'm learning!
 
Excellent.
I'd love to try the hickory chip deal.

My favorite steaks to grill are ribeye. 1 1/2" thick or so. Medium rare to medium - little pink/red but not bleeding like a stuck pig. Sea salt & ground pepper. I've been doing this thing lately mixing cayenne pepper, sea salt & water. Spoon it over the top when grilling. Maybe goes against the "minimal seasoning" but it adds some kick without adding a bunch external flavors.
 
I love grilled meats, but I leave he cooking to others. I wish I was handier with the grill though.

ps, to those who do grill. Please stick to meat, don't ruin it by grilling veggies. :)
 
Shawn@PRS said:
I love grilled meats, but I leave he cooking to others. I wish I was handier with the grill though.

ps, to those who do grill. Please stick to meat, don't ruin it by grilling veggies. :)
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What about kabobs? Chicken or steak, peppers, onions, pineapple, etc.?....on a steeeeeek :D

Sometimes we do sweet corn on the cob. Used to do diced baby red potato with butter & garlic wrapped in foil...can be done equally well in the oven though.
 
Shawn@PRS said:
I love grilled meats, but I leave he cooking to others. I wish I was handier with the grill though.

ps, to those who do grill. Please stick to meat, don't ruin it by grilling veggies. :)
Click to expand...

ffffffff.....

Always meat, but love the veggies on there too... corn on the cob, only way to cook it IMO... an excellent alternative to a baked potato, when I am making steaks on the charcoal I will take some whole sweet onions, cut them almost through in an X, put some butter, salt an pepper on it, wrap it in tin foil and poke holes in the foil... throw it on the charcoal... serve with sour cream... OMFG!
 
Shawn@PRS said:
I love grilled meats, but I leave he cooking to others. I wish I was handier with the grill though.

ps, to those who do grill. Please stick to meat, don't ruin it by grilling veggies. :)
Click to expand...

The Vegan mafia has been notified.
 
Gas, but just because it means I can grill anything at a moments notice. Grilled up some coffee and a bagel Saturday morning after the power outage in Maryland...seriously, gotta have the morning joe. When I'm not grilling breakfast, a nice flank steak topped with habanero butter and cold beer is heaven.
 
Gas grill with 4 burners. that lets me do direct heat and indirect heat (food over 2 center burners with them turned off).

I got sick of over and under cooking meat so I got an iGrill. It is THE way to the perfect whatever ya got...

You want one
 
Grilling is definitely my second hobby to guitars. I have two smokers.

Ribs(smoked, slow cooked for 8 or so hours), pork tenderloin, beef tenderloin, ribeyes, flanks, chicken, beer in the butt chicken, wings, salmon, burgers, turkey burgers.... You name it, I've probably grilled it. I've even slow cooked few pizzas. Once I got the meat side of things perfected, I started dabbling in making my own marinades and basting sauces.. That's really where the fun comes in.

I'm kind of a grill fanatic, and it's a topic I usually don't GAS much on.. It's only hickory and charcoal for me.
 
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dantedayjob said:
ffffffff.....

Always meat, but love the veggies on there too... corn on the cob, only way to cook it IMO... an excellent alternative to a baked potato, when I am making steaks on the charcoal I will take some whole sweet onions, cut them almost through in an X, put some butter, salt an pepper on it, wrap it in tin foil and poke holes in the foil... throw it on the charcoal... serve with sour cream... OMFG!
Click to expand...

Man, that sounds so good. I usually just slice onion up (put some toothpicks in so the rings dont't come apart)...coat with olive oil, a light dusting of pepper, and some sugar. The sugar carmelizes even more than the onion, and, oooohhhhhh....it's like candy.

What about fruit? I've done pineapple, and it was good. I've heard of peaches, too. My wife just told me about slicing a banana lengthwise, coat with some butter and beown sugar and grill. Serve with ice cream on top...sort of like bamanas foster.
 
dantedayjob said:
ffffffff.....

Always meat, but love the veggies on there too... corn on the cob, only way to cook it IMO... an excellent alternative to a baked potato, when I am making steaks on the charcoal I will take some whole sweet onions, cut them almost through in an X, put some butter, salt an pepper on it, wrap it in tin foil and poke holes in the foil... throw it on the charcoal... serve with sour cream... OMFG!
Click to expand...

Corn on the cob sounds great, but I could live the rest of my life without eating another onion.
 
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