I'm grilling for 30-40 tonight.

I'm making burgers and brats, other people taking care of the rest.

I can't find the recipee in intended to try for burgers.....I know it had chopped onion, bacon pieces, and stuff......I'm going to add grill sensations steak seasoning and A-1 with some crushed ritz crackers. Safe enough and should be good.

It looks like a TWO KEG party at Iowanian's tonight :)
Is it Bud or Bud Light or both ?

Thanks for the invite. :harumph:

Toss in a couple eggs. It will help hold all the ingredients together. I like mine medium, and yes, put cheese on it.

edit: for large groups, you might not want to put onions in as you would with your usual receipe, a lot of people are allergic.

Bump.

Bumping a thread that doesn't suck.

Let's get some tailgate ideas in here for the playoffs.

Good call. I was thinking about bumping this recently too.

I like the thread, but note the bump didn't work in 2008 either. Three posts up.

Good idea!
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Maybe I can prime the pump. If you've got a dutch oven and room on your grill, here is a good side dish best eaten with corn chips as sort of a dip.

Taco soup

2 pounds ground beef
1 (1.25 ounce) package taco seasoning mix
1 1/2 cups water
1 (15 ounce) can mild chili beans
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (14.5 ounce) can stewed tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers
1 (4 ounce) can chopped green chilies
1 (1 ounce) package ranch salad dressing mix
Directions

In a Dutch oven or large kettle, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes or until heated through, stirring occasionally

OK...Here is a great simple dip.

3 cans "mexicorn" (or equivalent frozen).
2 cups shredded Colby Jack (jalipeno if u can find it)
1/2 to 1 cup sour cream (to desired consistancy)
2 cans well drained Rotel (1 med and 1 original)
2 cans chopped green chili's
Chopped jalipenos if u want
Garlic powder generous shakes
Whole bunch of cumin (I probably use way too much but it's so good... I probably use almost 3 tbsp)
Salt
Pepper

It's easiest if you mix everything together but sour cream and cheese in first.... Then add sour cream. Then mix in cheese.

It'd just not the same unless you let it sit overnight! So make it the night before!

Serve with corn chips. Fritos scoops are great. Corn served with corn.


Requires Beer. Good Beer. People who drink light/lite/girlybeer should be avoided, not fed, and encouraged to go to the concessions for food.

Wow - this looks like Rotel dip for adults. It looks like you serve it cold - have you ever tried upping the cheese and melting it?

I freakin' hate that Velveeta slop, but this could be pretty badass.

I'll volunteer my old standby - grilled buffalo/spicy barbecue wings:

Start with a medium fire with your coals piled to one side. Coat your wings liberally with a GOOD cajun seasoning. None of that Tony's quality grocery store crap that is essentially salt mixed with different colored salt. Go get some Cajun Wham or another butcher shop equivalent that will cost you $8 for a can but is well worth it.

Take those wings and cook them over indirect heat for about 25 minutes, rotating once. Then remove from the heat and flatten out your coal bed to make a broad, direct heating surface.

Then you can either toss in the wing sauce of your choosing (Franks/butter/garlic is usually a good bet) or I like to use Sweet Baby Ray's Honey Chipotle barbecue sauce to make an excellent spicy barbecue wing.

Put back down over the hot coals, keep a close eye on them and rotate as needed to ensure you get the perfect crispness without burning them.

I'll try this for sure.

I've seen you mention Italian beef sandwiches a couple of times, you do that yourself, cater them? Mind sharing it, or anyone else?

Thanks.

Got 4 big chicken leg quarters, pre-seasoned, and I want to grill them.

Heard it was difficult to grill chicken without overcooking it or burning the skin?

Tips/tricks?

Leg quarters are damn near indestructible. I'd cut them at the drum/thigh joint to make for easier cooking. White meat's a little easier to screw up, but only if you read the recipe books. White meat to 170 destroys it, I take it off at about 160 and haven't killed anyone yet.

For dark meat, go with indirect heat until they're at about 165 internal temp. Put your sauce on and put over slight direct heat (not directly over the coals, but no longer off to the side either). I like to do two coats of sauce per side, flipping after each coat. Do one final bit of sauce on top of the thighs, flip them right over top of the coals at their hottest for about 20 seconds (just enough to get a little char) and serve.