Food and Drink Grill Tips and Recipe supercenter - Page 6

**Iowanian** · 05-30-2006, 10:52 AM

Alot of great Grill ideas and recipe ideas have been posted here over the years, but they're often lost in the archives.

Please post any great grill tips, meals you make on the grill that might be easy, or your favorite recipes. I'll be doing some searches and try to add some that I find buried.

Be it a unique idea for an easy family dinner, or your championship smoked pork....it'll be easy to find here, on the Walmart of grill threads.

Boise_Chief · 09-23-2006, 11:22 AM

Ok one more time.

After checking my thermometer I found it was way off. After 12 hrs. on the smoker it was at 125 degrees internal temp. It is less chewy than in the past but it still isn't fall apart tender.

I refridgerated it over night and now have it in the oven at 250. It's been in there for about 45 mins and internal temp is at 60 degrees. When it gets to 160 I plan to,

A: Leave it alone and go for another hour or so.
or
B: Wrap in foil and go another hour or so.
or
C: Slice and put in cassarole pan cover for another hour and serve.

Suggestions?

CHIEF4EVER · 09-23-2006, 04:48 PM

I am getting ready to mesquite smoke some venison ribs from last years deer as soon as they are thawed out. Gonna rub them first with a nutmeg - clove type rub. Gonna be awesome.

CHIEF4EVER · 09-23-2006, 04:49 PM

Quote:

Originally Posted by Boise_Chief

Ok one more time.

After checking my thermometer I found it was way off. After 12 hrs. on the smoker it was at 125 degrees internal temp. It is less chewy than in the past but it still isn't fall apart tender.

I refridgerated it over night and now have it in the oven at 250. It's been in there for about 45 mins and internal temp is at 60 degrees. When it gets to 160 I plan to,

A: Leave it alone and go for another hour or so.
or
B: Wrap in foil and go another hour or so.
or
C: Slice and put in cassarole pan cover for another hour and serve.

Suggestions?

I would go with A. JMHO.

**KcMizzou** · 09-23-2006, 04:51 PM

Quote:

Originally Posted by boogblaster

Boog-burgers...fresh ground round,diced onions,A-1 sause,chili seasoning,ritz-crackers crumbed,mix all well,make into 1/3 lb patties about 1 inch thick,grill till almost done,brush on more A-1,top with a mixture of jack,swiss and sharp chedder,after cheese melts,grill your buns inside down with onion-butter,put that patty in between them buns,wash down with a red-beer with a little A-1,or a bloody-mary with a little A-1..damn good and good for you.....

Sounds great, but have you considered renaming them?

09-23-2006, 05:03 PM

Are you planning to slice it or shred it?

I think you want to go a little higher than 160 degrees, especially if you're wanting chopped beef.

Chief Redbung · 09-23-2006, 08:32 PM

grilled possum. I know you guys will love it.

skin the little bastard. then marinade in olive oile garlic, lemon and if you are fealling a touch kinky a hot pepper (get it, chiefs color, yellow of the lemon and red of the pepper?) and after about 4 hrs throw him on the grill. this is common in caribbean cooking and central midwest.

DJ's left nut · 09-23-2006, 11:49 PM

Deer/Bacon wraps.

Take the tenderloin out of a deer, cube it into inch to 1.5 inch sized cubes.

Marinate it in apple cider for about a day (note: NOT apple cider vinegar, this screws it up).

After the apple cider, marinate in Tiger Sauce for a couple of hours. Barbecue sauce works okay as well, but the TIger sauce adds a little more kick.

Wrap in Bacon, stick a toothpick in, grill to Medium Rare. Make sure the heat isn't completely direct or the bacon will char. Still can't be too indirect though or you'll end up with really dry meat.

They're easy and extremely good. If you can't figure out how to dispose of some of your deer, this will do the trick.

**Iowanian** · 10-05-2006, 10:36 AM

I've got a deer loin left over, and its bow season again.....

What is the "tiger" sauce you're soaking the deer meat in?

Any other ideas for good, simple deer soak?

10-05-2006, 11:44 AM

I too endorse the Tiger sauce. http://www.luzianne.com/template_buy_product.cfm?ID=64 Buy a case. It's cheaper than the grocer and you'll definitely use the stuff.

I would caution you especially, it has a little zip. For those with stomach issues, you may wish to pass. It's not blazing or even uncomfortable. But it does have enough zip that it could possibly cause your stomach problems.

MOhillbilly · 10-05-2006, 11:46 AM

tiger sauce as a marinate is wonderful on deer.
You might try the Stubbs pork marinate as well, goooood eats.

MOhillbilly · 10-05-2006, 11:49 AM

what the deal w/ mustard BBQ sauce? whats it like?

same thing w/ white grilling sauce.....

10-05-2006, 12:05 PM

Mustard BBQ sauce is a Georgia/Carolina thing. It isn't bad - it's just different. Adjust your expectations and you may come to enjoy the stuff.

MOhillbilly · 02-26-2007, 03:57 PM

alright men i finally broke down and bought a smoker.
i wanna do a tri tip and inject and marinade/rub.
suggestions.

i also wanna do a pork shoulder.

KCChiefsMan · 02-26-2007, 04:10 PM

the other day I grilled out and made some awesome burgers!

In a large mixing bowl I put about 4 lbs of ground beef, about a half white onion (chopped), 1 green pepper (chopped), some sliced mushrooms, black pepper, about 4 jalepenos, hot sauce, bbq sauce, 3 eggs and some crunched fritos, then I rolled them into about 10 balls and flattened into patties, once cooked I threw some pepperjack cheese on there....grilled them on a charcoal grill and they turned out to be awesome!

acesn8s · 02-26-2007, 04:16 PM

Quote:

Originally Posted by MOhillbilly

alright men i finally broke down and bought a smoker.
i wanna do a tri tip and inject and marinade/rub.
suggestions.

i also wanna do a pork shoulder.

Use hickory or mesquite wood chips for the best smoked flavor and do not use any liquid smoke in your recipe.

05-30-2006, 10:52 AM
Iowanian Supporter Join Date: Aug 2000 Location: Utopia Casino cash: $1808454	Grill Tips and Recipe supercenter Alot of great Grill ideas and recipe ideas have been posted here over the years, but they're often lost in the archives. Please post any great grill tips, meals you make on the grill that might be easy, or your favorite recipes. I'll be doing some searches and try to add some that I find buried. Be it a unique idea for an easy family dinner, or your championship smoked pork....it'll be easy to find here, on the Walmart of grill threads.
Posts: 62,931

09-23-2006, 11:22 AM	#76
Boise_Chief The Lurkiest Join Date: Aug 2000 Location: Boise,ID Casino cash: $-695812	Ok one more time. After checking my thermometer I found it was way off. After 12 hrs. on the smoker it was at 125 degrees internal temp. It is less chewy than in the past but it still isn't fall apart tender. I refridgerated it over night and now have it in the oven at 250. It's been in there for about 45 mins and internal temp is at 60 degrees. When it gets to 160 I plan to, A: Leave it alone and go for another hour or so. or B: Wrap in foil and go another hour or so. or C: Slice and put in cassarole pan cover for another hour and serve. Suggestions?
Posts: 2,020

09-23-2006, 04:48 PM	#77
CHIEF4EVER Just a man in the 'ghan Join Date: Dec 2002 Location: Jalalabad, Afghanistan Casino cash: $10004900	I am getting ready to mesquite smoke some venison ribs from last years deer as soon as they are thawed out. Gonna rub them first with a nutmeg - clove type rub. Gonna be awesome. __________________ "Igitur qui deciderat pacem, praeparatur bellum" -Flavius Vegetius Renatus
Posts: 13,670

09-23-2006, 05:03 PM	#80
Phobia Guest Casino cash: $	Are you planning to slice it or shred it? I think you want to go a little higher than 160 degrees, especially if you're wanting chopped beef.
Posts: n/a

09-23-2006, 08:32 PM	#81
Chief Redbung Banned Join Date: Sep 2006 Casino cash: $10004900	grilled possum. I know you guys will love it. skin the little bastard. then marinade in olive oile garlic, lemon and if you are fealling a touch kinky a hot pepper (get it, chiefs color, yellow of the lemon and red of the pepper?) and after about 4 hrs throw him on the grill. this is common in caribbean cooking and central midwest.
Posts: 19

09-23-2006, 11:49 PM	#82
DJ's left nut Sauntering Vaguely Downwards Join Date: Sep 2005 Location: Columbia, Mo Casino cash: $-650901	Deer/Bacon wraps. Take the tenderloin out of a deer, cube it into inch to 1.5 inch sized cubes. Marinate it in apple cider for about a day (note: NOT apple cider vinegar, this screws it up). After the apple cider, marinate in Tiger Sauce for a couple of hours. Barbecue sauce works okay as well, but the TIger sauce adds a little more kick. Wrap in Bacon, stick a toothpick in, grill to Medium Rare. Make sure the heat isn't completely direct or the bacon will char. Still can't be too indirect though or you'll end up with really dry meat. They're easy and extremely good. If you can't figure out how to dispose of some of your deer, this will do the trick.
Posts: 66,733

10-05-2006, 10:36 AM	#83
Iowanian Supporter Join Date: Aug 2000 Location: Utopia Casino cash: $1808454	I've got a deer loin left over, and its bow season again..... What is the "tiger" sauce you're soaking the deer meat in? Any other ideas for good, simple deer soak?
Posts: 62,931

10-05-2006, 11:44 AM	#84
Phobia Guest Casino cash: $	I too endorse the Tiger sauce. http://www.luzianne.com/template_buy_product.cfm?ID=64 Buy a case. It's cheaper than the grocer and you'll definitely use the stuff. I would caution you especially, it has a little zip. For those with stomach issues, you may wish to pass. It's not blazing or even uncomfortable. But it does have enough zip that it could possibly cause your stomach problems.
Posts: n/a

10-05-2006, 11:46 AM	#85
MOhillbilly Mama Tried Join Date: Dec 2002 Location: Missouri Casino cash: $9949903	tiger sauce as a marinate is wonderful on deer. You might try the Stubbs pork marinate as well, goooood eats. __________________ True Son of Liberty
Posts: 23,371

10-05-2006, 11:49 AM	#86
MOhillbilly Mama Tried Join Date: Dec 2002 Location: Missouri Casino cash: $9949903	what the deal w/ mustard BBQ sauce? whats it like? same thing w/ white grilling sauce..... __________________ True Son of Liberty
Posts: 23,371

10-05-2006, 12:05 PM	#87
Phobia Guest Casino cash: $	Mustard BBQ sauce is a Georgia/Carolina thing. It isn't bad - it's just different. Adjust your expectations and you may come to enjoy the stuff.
Posts: n/a

02-26-2007, 03:57 PM	#88
MOhillbilly Mama Tried Join Date: Dec 2002 Location: Missouri Casino cash: $9949903	alright men i finally broke down and bought a smoker. i wanna do a tri tip and inject and marinade/rub. suggestions. i also wanna do a pork shoulder. __________________ True Son of Liberty Last edited by MOhillbilly; 02-26-2007 at 04:05 PM..
Posts: 23,371

02-26-2007, 04:10 PM	#89
KCChiefsMan AIC Join Date: Oct 2002 Location: West Roxbury, MA Casino cash: $10004900	the other day I grilled out and made some awesome burgers! In a large mixing bowl I put about 4 lbs of ground beef, about a half white onion (chopped), 1 green pepper (chopped), some sliced mushrooms, black pepper, about 4 jalepenos, hot sauce, bbq sauce, 3 eggs and some crunched fritos, then I rolled them into about 10 balls and flattened into patties, once cooked I threw some pepperjack cheese on there....grilled them on a charcoal grill and they turned out to be awesome!
Posts: 11,478

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