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.

[Hammock Parties]

OK. So, put the chicken on the grill, turn it on, then take it off when it hits 170? Is that what you're saying?

I'm not saucing these.

[DJ's left nut]

Originally Posted by ClayWhit

OK. So, put the chicken on the grill, turn it on, then take it off when it hits 170? Is that what you're saying?

I'm not saucing these.

Wait..."turn it on"?

New tip: Kill yourself.

Gas grills are for pussies. And people that ask for tips on how to 'barbecue' on an outdoor oven aren't worth the air they breath.

[Hammock Parties]

OK.

Anyone else?

[Dunit35]

Grilling chicken takes me forever. I have a below average grill though. It's to the point where I cook them in the oven and throw them on the grill to crisp them up.

[CHENZ A!]

Don't rush, go slow and low, indirect heat.. Also go buy a Weber, some kingsford, and lighter fluid when you have some extra cash.
Posted via Mobile Device

[Mr. Plow]

Going to be buying a new grill this year.....any recommendations?

[MOhillbilly]

Originally Posted by Mr. Plow

Going to be buying a new grill this year.....any recommendations?

X2 wanna keep it around 100$. Looked at the webbers the gold is around 70$ the platinum is about 125$.

Seems like a pretty decent jump for the ashpan/coal holder(platinum). thoughts?

[booyaf2]

Don't use lighter fluid. Any charcoal grill made by weber is a good grill. Pay the extra and thank me later. The ashpan looks nice and thats about it. If you're grilling area is nice and fancy, go with the platinum, they don't cook any better than the silver or gold.

[MOhillbilly]

Originally Posted by Dunit35

Grilling chicken takes me forever. I have a below average grill though. It's to the point where I cook them in the oven and throw them on the grill to crisp them up.

1st sauce my man. 2 parts oil 1 part vinegar. in med sauce pan bring to a slight roll.
mop it directly on chicken. the more you use the better.

it will cook the chicken evenly and keep it tender under a hot fire.

about 15 min before takin it up apply 2nd sauce(bbq). make sure to put it in med. sauce pan and bring to a slight roll aswell.

[DJ's left nut]

Originally Posted by MOhillbilly

X2 wanna keep it around 100$. Looked at the webbers the gold is around 70$ the platinum is about 125$.

Seems like a pretty decent jump for the ashpan/coal holder(platinum). thoughts?

Spend it. The ash-can is a god-sent. Unless you don't mind dumping the little ash catcher every time you cook, it's money well spent. I empty that thing a couple of times per season; it's incredibly convenient.

Weber one-touch platinum is pretty much the standard for cost-effective kettle grills. You can spend a lot of money on higher end ones if you'd like, but the return is pretty marginal.

[MOhillbilly]

Originally Posted by booyaf2

Don't use lighter fluid. Any charcoal grill made by weber is a good grill. Pay the extra and thank me later. The ashpan looks nice and thats about it. If you're grilling area is nice and fancy, go with the platinum, they don't cook any better than the silver or gold.

charcoal starters are king.Its settled then. Gonna get the big one on the cheap so i can get the little hibachi i was lookin at.

[MOhillbilly]

Originally Posted by DJ's left nut

Spend it. The ash-can is a god-sent. Unless you don't mind dumping the little ash catcher every time you cook, it's money well spent.

Weber one-touch platinum is pretty much the standard for cost-effective kettle grills. You can spend a lot of money on higher end ones if you'd like, but the return is pretty marginal.

dont mind seeing how i grill 15 ft from the garden.

[tooge]

Originally Posted by ClayWhit

OK. So, put the chicken on the grill, turn it on, then take it off when it hits 170? Is that what you're saying?

I'm not saucing these.

you want the best chicken ever? Brine it before you grill it. Mix one gallon of water, 1/4 cup salt, 3/4 cup brown sugar, two lemons liced, 15 or so whole peppercorns, and about a cup of soy sauce. Put leg quarters in and leave them there for at least 6 hours, but no more than 12. Take them out, grill them as mentioned earlier, and itll be the best chicken you've ever eatin. wont need sauce.

[tooge]

Originally Posted by CHENZ A!

Don't rush, go slow and low, indirect heat.. Also go buy a Weber, some kingsford, and lighter fluid when you have some extra cash.
Posted via Mobile Device

lol. do not buy lighter fluid. For about the cost of afew things of lighter fluid, you can buy a charcoal chimney and your food wont taste like gasoline. lighter fluid should be outlawed in cooking

[DJ's left nut]

Originally Posted by tooge

you want the best chicken ever? Brine it before you grill it. Mix one gallon of water, 1/4 cup salt, 3/4 cup brown sugar, two lemons liced, 15 or so whole peppercorns, and about a cup of soy sauce. Put leg quarters in and leave them there for at least 6 hours, but no more than 12. Take them out, grill them as mentioned earlier, and itll be the best chicken you've ever eatin. wont need sauce.

Yeah, forgot to mention the brine.

I use Worcestershire sauce instead of soy (like the smoked flavor) and I use a little less brown sugar. And the peppercorns won't do much of you don't crack them first, IMO. Otherwise they're just a shell unless they soak for longer than the 6 hours.

But yeah, brine it if you have the time. Even if you can't get 6 hours, 4 is enough for effect.