Grill Tips and Recipe supercenter

[Iowanian]

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.

[CHIEF4EVER]

Killer grilled Steak and Chicken Fajitas

3 lb sirloin steak and/or chicken breasts
1/2 cup oil
1/2 cup vinegar
2 tsp garlic powder
2 tsp oregano
2 tsp chili powder
1 tsp sugar
1 tsp salt
1/2 tsp pepper
2-3 Bell peppers (Red, Yellow or Green)
2-3 small onions
sour cream
guacamole

Mix oil, vinegar, garlic powder, oregano, chili powder, sugar, salt and pepper. Marinate tenderized meat for up to 24 hours (no less than 8 hours). Sear both sides of the meat on one side of the grill, then move meat to cooler side and cook slowly until done. Slice into paper thin slices cutting ascross the grain at a very shallow angle (almost parallel to the surface of the meat) with a filet knife. While meat is cooking, prepare Bell peppers and onions by cutting into slices and sauteeing in a skillet until crisp-tender. Warm up flour tortillas, insert guacamole and sour cream, then meat, then veggies. Eat until you explode.

[htismaqe]

Originally Posted by Iowanian

Here is the Jimnasium thread parker
http://www.chiefsplanet.com/BB/showt...hlight=chicken

I might pull some of the highlights

That's the one.

[Iowanian]

JSP's jalapeno Armadillo Eggs

Originally Posted by jspchief

Here's another Jalapeno Recipe.

Armadillo Eggs:

30 large fresh jalapenos
1 pound ground italian sausage (browned)
1-2 packages bacon, or approx 1 slice per pepper
1 package finely shredded colby jack
Toothpicks

Cut tops off of jalapenos and clean out seeds (a grapefruit knife works well). You can also make a slice down one side to get to the seeds, but I prefer to go in through the top (makes a cleaner package). Rinse out inside or peppers. If you get out all of the seeds, and rinse them well, it will remove a lot of the heat of the jalapeno, making them something that everyone can enjoy.

Brown and drain italian sausage, then cool. Once meat is cool enough to not melt the cheese mix in about 1/2-1 cup of the shredded colby jack.

Stuff peppers with meat and cheese mix, then wrap with a bacon slice, covering opening. Hold bacon on pepper with a toothpick.

Refrigate for later or toss on the grill.

These require a bit of prep time, but can be made a day or two in advance and refrigerated. They are excellent snacks/appetizers because they grill quickly. They only have to cook long enough to cook the bacon.

:

[jspchief]

You want easy?

Slice several potatoes (1/4 inch slice is thin enough)
Slice one green pepper (or red)
one package whole mushrooms
one sliced onion
seasoning of choice
couple Tablespoons of butter

Mix it all together and wrap well in foil. Throw it on the grill and cook for 25-30 minutes.

[jspchief]

Those armadillo eggs are heavenly, but the prep kind of sucks.

[htismaqe]

Originally Posted by jspchief

You want easy?

Slice several potatoes (1/4 inch slice is thin enough)
Slice one green pepper (or red)
one package whole mushrooms
one sliced onion
seasoning of choice
couple Tablespoons of butter

Mix it all together and wrap well in foil. Throw it on the grill and cook for 25-30 minutes.

Foil packs rock. We've taken to throwing whatever veggies we have in there.

I've grown fond of okra with sweet corn, onions, and snow peas in the pod...

[JimNasium]

Originally Posted by jspchief

Those armadillo eggs are heavenly, but the prep kind of sucks.

I've made them twice now and they are a wonderful thing. If you bring them to a big event be prepared for them to disappear quickly. Next time I think I'll just make them for myself.

[Bootlegged]

Originally Posted by JBucc

I don't know what that has to do with grilling but it sounds good

"AND RECIPE"

[Iowanian]

Iowanian Beer can Chicken

Easiest.
Take 1 whole chicken, baste with Italian dressing....season with Lemon Pepper, Insert 1 opened beer(spiked with flavor of choice) into bottom of chicken, cook around 325 until done...usually around 1.5 hrs.

My Favorite(with regards to Sec's turkey recipe)
make foil boat....slice apples like you would for a pie. put apple slices in foil with Brown Sugar and cinnemon to taste...fold and wait.

1 whole chicken.....Insert a few slices into chicken cavity(not too many, leave room for can or other holder)....Insert your choice of beer, or acidic juice...Apple juice works good).....Stuff Chicken neck over-full with apple slices......baste with Honey.

Put on grill at same heat as above, baste with honey every 15-20 minutes.

Last 15 minutes, put foil boat with remaining apples on grill....use as garnish very similar to baked apples...

my favorite Grill meal.


Tips I've picked up along the way(many from here, others from friends who competative grill/smoke)

1. If you place a disposable foil pan or cookie sheet with some water under bird...It will keep fire from burning legs

2. You can spice your beer/apple juice with things like Tobasco, Brandy.

3. I bought some ceramic things that hold beer/juice and have a wider base...keeping chicken from tipping over

[Extra Point]

Tequila Mockingbird:

12 chicken thighs or equiv. qty chicken
Cover w/ coarsely ground pepper (2 tsp.), ground mustard (1 tbsp.), cayenne pepper (2 tsp.), cumin (1/4 tsp.), ground ginger (1 tbsp.), paprika (1/4 tsp.), turmeric (1/8 tsp.), liberally shake on soy sauce (1 tbsp.), worchesershire (1 tbsp.)
Put chicken in 2 gallon bag, put in 3/4 c. orange juice, 1/4 c. tequila, 1/3 cup picante sauce, 2 dashes Angostura bitters, squeeze in juice from 1/2 lime. Shake/tumble and let set in fridge overnite.

Fire up grill, splitting coals between an oblong cake pan filled 3/4 full with water for indirect heat and to catch fat.

Place chicken on grill, cover grill and open lid vent for slow cooking on low coals for 3 hours. Put remaining juices in sauce pan and at med-hi heat, add in 1/2 c. orange juice, 1/3 cup butter, 1/4 c. tequila, 8 oz can tomato sauce, 1/3 c. brown sugar, 1/4 c. honey. Reduce to basting consistency and apply to both sides of chicken during last hour of cooking.

[jspchief]

Originally Posted by Extra Point

Tequila Mockingbird:

12 chicken thighs or equiv. qty chicken
Cover w/ coarsely ground pepper (2 tsp.), ground mustard (1 tbsp.), cayenne pepper (2 tsp.), cumin (1/4 tsp.), ground ginger (1 tbsp.), paprika (1/4 tsp.), turmeric (1/8 tsp.), liberally shake on soy sauce (1 tbsp.), worchesershire (1 tbsp.)
Put chicken in 2 gallon bag, put in 3/4 c. orange juice, 1/4 c. tequila, 1/3 cup picante sauce, 2 dashes Angostura bitters, squeeze in juice from 1/2 lime. Shake/tumble and let set in fridge overnite.

Fire up grill, splitting coals between an oblong cake pan filled 3/4 full with water for indirect heat and to catch fat.

Place chicken on grill, cover grill and open lid vent for slow cooking on low coals for 3 hours. Put remaining juices in sauce pan and at med-hi heat, add in 1/2 c. orange juice, 1/3 cup butter, 1/4 c. tequila, 8 oz can tomato sauce, 1/3 c. brown sugar, 1/4 c. honey. Reduce to basting consistency and apply to both sides of chicken during last hour of cooking.

Eh, I'd think it would be pretty tough to cook chicken for 3 hours over charcoal without burning/drying out.

Other than that, the recipe sounds awesome.

[Iowanian]

brideowanian has an awesome recipe for Japanese Wings. I'll post it in this location later.

[R&GHomer]

I know many of you may think this a waist of time. But given Arrowhead and the Chiefs history of being one of the best places in the country for tailgating. Why not have a forum just for tailgating ideas and BBQ recipes. Hell, I can't count how many times I've seen related threads. It would be nice to not have to search all over the place and your kick ass grill tips and recipes would always be available to vets and noobs alike.

[seclark]

b@stards...i'm getting hungry.
sec

[Extra Point]

Originally Posted by jspchief

Eh, I'd think it would be pretty tough to cook chicken for 3 hours over charcoal without burning/drying out.

Other than that, the recipe sounds awesome.

Thanks. That's why the water pan is there. Water (kettle temp.) only gets to 212 deg F, with the vent open, so that's how the temp. is regulated. Just make sure you don't run out of water, or it will be dog food.