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.

[MOhillbilly]

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.

ill put my recipe up against any mans.

[tooge]

Originally Posted by MOhillbilly

ill put my recipe up against any mans.

alright dammin MO, we need a CP cookoff. Could have the home brew crowd bring their beer and have a brew off and drink off too. Anyone?

[tooge]

Originally Posted by MOhillbilly

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

I have the old fashioned weber with the little plate pan for ashes. works fine

[tooge]

oh, and you can just put an old coffee can under there and get the same result as the platinum model and just dump it every time or two

[MOhillbilly]

At my grandpas place lookin south to mine. Still have the grates and same type smoker/BBQ. Sometime in the early/mid 70s. Dad on the left, uncle on the right.
When all the kids would be running around id fetch beer, turn ice cream, listen to lies, and learn to BBQ. pans for the sauce sittin out front. drinkin drewrys.

[tooge]

Originally Posted by MOhillbilly

At my grandpas place lookin south to mine. Still have the grates and same type smoker/BBQ. Sometime in the early/mid 70s. Dad on the left, uncle on the right.
When all the kids would be running around id fetch beer, turn ice cream, listen to lies, and learn to BBQ. pans for the sauce sittin out front. drinkin drewrys.

looks like good times

[MOhillbilly]

Originally Posted by tooge

looks like good times

only if you like drinkin, eatin, & laughin.

-Big brain shit theyd talk about wore me slick though.-

[MOhillbilly]

OG posted 2-17-10
-pastrami-
Brought this to the SB party. It was awesome.-

in the oven you start with corned beef because its already pickeled.
then you take 3 table spoons of course black pepper.
1 table spoon of smoked paprica.
1/2 tea spoon red pepper flakes.
2 table spoons of ground coriander.
1 tea spoon garlic powdwer.
mix it up rub the corned beef down with it.
then rap it in 6 layers of foil oil the first layer...
cook five hours at 240.
its best when you take it out let cool for awhile then put infridge with foil still on it over night.
you don`t even want to stick meat probe through foil.

my bros recipe. he will kill me if he finds out im posting it on a open forum.

[CHENZ A!]

I've made lots of grilling mistakes over the yrs(and still do) while trying to learn, expirement. But I have never had my food turn out tasting even the slightest bit like gasoline or lighter fluid. in my opinion, the chimneys are nice, but unecessary unless you're in a hurry.

My grilled chicken is on point in my opinion. Cooked a grip of it 2 Saturdays ago for a group of my boys watching the fights, and not a piece was leftover. Gonna have to fire it up again this wkend.
Posted via Mobile Device

[NewChief]

So I'm looking for a new grill. As many of you know, the wife is vegetarian. I'm really into cooking, but I don't grill that often. We decided to go charcoal, and we're considering this grill for a variety of reasons (versatility and aesthetics are our main).

Any thoughts or experiences?

http://www.stokgrills.com/grills/tower.php

[NewChief]

Endless Simmer just put out their top 10 things to grill. Some are obvious, some not so much. Enjoy (go to the actual blog to see the recipes).

http://www.endlesssimmer.com/2011/05...-cook-outside/
Happy Grilling Season! Endless Simmer’s Top 10 Favorite Things to Cook Outside
Posted by BS on May 27 2011 in Bacon, Fish, Lists, Pig
Not that we wait until Memorial Day to pull out the grills, but the unofficial start of summer does mean it’s time to start getting serious about BBQ season. Need some help? Here are Endless Simmer’s top 10 favorite things to throw on the grill.

10. Grilled Pickles


Just trust us on this one, it works. Grilled pickles.

9. Grilled Pizza


Any pizza is better with a few char marks. Grilled pizza recipe + the perfect pizza dough recipe.

8. Grilled Ribs


Of course you already know if you have a beautiful rack like this, it’d be a sin not to cook it on the grill. But you don’t have our secret hoisin sauce BBQ ribs recipe. Now you do.

7. Grilled Sweet Corn with Chili Lime Butter


This one doesn’t need any sales pitch, does it? Grilled corn on the cob with chili lime butter recipe.

6. Grilled Sliders with Onion Marmalade


Why eat one burger when you can have 14 tiny ones? Grilled sliders with onion marmalade recipe.

[Bwana]

Ok guys, I'm trying to find a recipe for some kick ass beans, to along with some ribs I'm going to fire up on Monday. Can anyone help me out here?

[MOhillbilly]

1	pound dried navy beans (about 2 cups), picked over and rinsed
1	tablespoon baking soda
6	ounces salt pork , rind removed and cut into ¼-inch pieces
1	onion, chopped fine
3	cups water
5	tablespoons packed dark brown sugar
¼	cup plus 1 tablespoon molasses
2	tablespoons Worcestershire sauce
4	teaspoons Dijon mustard
2	teaspoons cider vinegar
	Salt and pepper

*Liquids evaporate faster in the oven in heavy cast-iron Dutch ovens than in lighter pots. If you’re using a heavy pot, increase the water to 4½ cups.
Adjust oven rack to middle position and heat oven to 350 degrees. Bring 3 quarts water, beans, and baking soda to boil in Dutch oven over high heat. Reduce heat to medium-high and simmer briskly for 20 minutes. Drain beans in colander. Rinse beans and pot.
Cook salt pork in now-empty pot over medium heat, stirring occasionally, until browned, about 10 minutes.
Add onion and cook until softened, about 5 minutes.
Stir in water*, beans, sugar, ¼ cup molasses, Worcestershire, 1 tablespoon mustard, vinegar, and ¼ teaspoon pepper and bring to boil. Cover, transfer to oven, and cook until beans are nearly tender, about 1½ hours.
Remove lid and continue to bake until beans are completely tender, about 30 minutes. Stir in remaining 1 tablespoon molasses and remaining 1 teaspoon mustard.
Season with salt and pepper to taste. Serve. (Beans can be refrigerated for up to 4 days.)

[Bwana]

Originally Posted by MOhillbilly

*Liquids evaporate faster in the oven in heavy cast-iron Dutch ovens than in lighter pots. If you’re using a heavy pot, increase the water to 4½ cups.
Adjust oven rack to middle position and heat oven to 350 degrees. Bring 3 quarts water, beans, and baking soda to boil in Dutch oven over high heat. Reduce heat to medium-high and simmer briskly for 20 minutes. Drain beans in colander. Rinse beans and pot.
Cook salt pork in now-empty pot over medium heat, stirring occasionally, until browned, about 10 minutes.
Add onion and cook until softened, about 5 minutes.
Stir in water*, beans, sugar, ¼ cup molasses, Worcestershire, 1 tablespoon mustard, vinegar, and ¼ teaspoon pepper and bring to boil. Cover, transfer to oven, and cook until beans are nearly tender, about 1½ hours.
Remove lid and continue to bake until beans are completely tender, about 30 minutes. Stir in remaining 1 tablespoon molasses and remaining 1 teaspoon mustard.
Season with salt and pepper to taste. Serve. (Beans can be refrigerated for up to 4 days.)

Thanks MO!

[NewChief]

I've finally joined the world of manly cooks and am starting to use my grill a lot for meat (wife is a vegetarian, but the boys and I are on a meat kick).

Anyway, I recently bought a charcoal grill. It has a built in starter chimney inset that allows you to keep all the coals in the middle chimney inset, then cook indirect.

I bought one of those pre-marinated pork loins. It's only about 2 lbs. Where do I go from here? I was thinking sear each side on direct heat for 5 minutes or so, then move to the outside of the grill and cook the rest on indirect. Is that about right? Should I even bother searing each side or just go straight to indirect?

About how long will it take to cook a pork loin of that size?