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.

[RJ]

Originally Posted by Stewie

I'm curious. Why do you marinate steaks? Is this for lesser cuts of beef?

I use a similar marinade for sirloin, but only leave it for about an hour. It both tenderizes and adds flavor. That would also be good for flank or skirt or london broil, probably overnight.

[Stewie]

Originally Posted by RJ

I use a similar marinade for sirloin, but only leave it for about an hour. It both tenderizes and adds flavor. That would also be good for flank or skirt or london broil, probably overnight.

That's why I asked. I wasn't sure what cuts he marinated for 24 hours. Other than the tougher cuts it would turn a good steak into pudding.

[Nzoner]

Originally Posted by Stewie

This wasn't meant as an insult, but you don't marinate good quality steaks.

These are top quality T-Bones that can already be cut with a fork.I do it to add additional flavor and they don't turn into pudding just ask Stevie or Bob Dole they've both had them and I'm sure will tell you they were phenomenal.

[Stewie]

Originally Posted by Nzoner

These are top quality T-Bones that can already be cut with a fork.I do it to add additional flavor and they don't turn into pudding just ask Stevie or Bob Dole they've both had them and I'm sure will tell you they were phenomenal.

Hmmmm... OK

[Fly O.T. McWall]

that seems to me to be a terrible thing to do to a t-bone. great for a chuck steak, though. jmo

[Buehler445]

Ladies and Gentlemen I need help. I know there is some grazy talented Grillers here. I convinced my girlfriend to try a pork tenderloin on the grill and she is now addicted. I was looking for tips on how to grill them.

My current method is to toothpick them together so that there is consistent thickness. I put season salt around the whole thing before pinning them together. Then cook it on as low heat as my grill will go.

Any ideas on how to improve my methods?

Bear in mind that I unfortunately only have a cheapo-depot gas grill from Walmart. The regulator is not spectacular and it is not that big.

Any help would be appreciated.

[Bugeater]

Originally Posted by Buehler445

Ladies and Gentlemen I need help. I know there is some grazy talented Grillers here. I convinced my girlfriend to try a pork tenderloin on the grill and she is now addicted. I was looking for tips on how to grill them.

My current method is to toothpick them together so that there is consistent thickness. I put season salt around the whole thing before pinning them together. Then cook it on as low heat as my grill will go.

Any ideas on how to improve my methods?

Bear in mind that I unfortunately only have a cheapo-depot gas grill from Walmart. The regulator is not spectacular and it is not that big.

Any help would be appreciated.

If you're not already using a digital meat thermometer like this one, I'd go get one soon. They're very helpful in making sure it's fully cooked.



Also, if you like pork tenderloins, check your supermarket for the Hormel prepackaged ones. They're one of our favorites.

[Buehler445]

Originally Posted by Mr. Carlson the Bugeater

If you're not already using a digital meat thermometer like this one, I'd go get one soon. They're very helpful in making sure it's fully cooked.



Also, if you like pork tenderloins, check your supermarket for the Hormel prepackaged ones. They're one of our favorites.

I have a manual thermometer.

I used the hormel ones earlier, but I'm not a fan of their marinade. I got a dillons one that was on sale. Looks good. I will keep my eyes open for the plain ones. I was very satisfied with the Hormel meat quality.

Thanks.

Sounds like you have the right idea, B. I'd also get a wood chip box to introduce a little flavor to the tenderloin.

Funny this thread was bumped. I just finished making the most amazing Poblano/Cilantro Chicken Fried Steak in the entire universe. I've never done chicken fried steak before, so I was especially impressed that it came out so well.

I love myself. Just ask me.

[Buehler445]

Originally Posted by Phobia

Sounds like you have the right idea, B. I'd also get a wood chip box to introduce a little flavor to the tenderloin.

Funny this thread was bumped. I just finished making the most amazing Poblano/Cilantro Chicken Fried Steak in the entire universe. I've never done chicken fried steak before, so I was especially impressed that it came out so well.

I love myself. Just ask me.

Thanks for the idea. Know where I can get a wood chip box? I'd need to look it over, my grill is pretty tiny.

BTW how bout a recipe for your Chicken Fried Steak?

You can get a little wood chip box anywhere - even walmart. Or you can make your own using any small, non-flamable container that will hold enough heat to make the chips smoke.

I'd share my recipe but I don't have any idea what I did. I'll have to try to duplicate it and write it down next time.

I did use masa flour instead of white flour because I was going for a slight Tex-Mex flair. I also beat the crap out of the steaks - probably too much. Soaked them in milk and then in my dry batter mix. I dunno everything. I used cilantro out of my garden - if anybody wants some free cilanto on the south side of KC, drop me a PM. I have more than I can possibly use.

[TinyEvel]

BARBECUES GALORE SUCKS!!!!!!
BARBECUES GALORE SUCKS!!!!!!
BARBECUES GALORE SUCKS!!!!!!
BARBECUES GALORE SUCKS!!!!!!

I don't know if you have them in your area, but they are a friggin OVERPRICED PIECE OF SHIT!!!!!!!!!!

They're all "high end" with Viking Grills for $8,000, etc. But I went in there and bought one of their own brands, a "Cook On" LP grill for about 600. I keep it covered all the time and 3.5 years later one of the iron burners just falls out of the thing, cracked in half, rusted through. Plus the grate which holds the ceramic pyramid grease vaporizer things is all rusted to shit, too.

Anyway, I went in there to get a new burner and the fat-assed sales guy (probably just got fired from a car dealership) says they're 30 bucks each.

I say I need one.

He says. One? Or three.

I say, "Well, it has three, but only the one broke. But the other two are pretty rusted. But I don't know if I want to sink that much dough in this grill..."

HE says, "we sell them in packs of two."

ME: "but I thought you offered to sell me three."

HIM: "Right. I can sell you three."

ME: "You can't sell me one, because you sell them in packs of two, but you can sell me three"

HIM: Yes.

ME: "Do you realize how shady you sound right now?" (I said this chuckling)

HIM: Well, we'll break a pack to give you the total amount for your grill.

ME: (with a sigh to imply "I know you're bending me over right now, let's just get it over with") Just go ahead and give me the three.

He brought out one burner and an UNMARKED box with two more. Just a friggin cardboard box that probably was six boxes to a case. Sales unit my ass!

I'm never buying a grill from them again. This one isn't even that great!

[L.A. Chieffan]

Theres this thing called charcoal. YEEEAAH, that's what I use.

[KcMizzou]

TinyEvel "High end" grills?

A guy shouldn't ever have to pay 8 grand to cook meat over an open flame.

[RJ]

I did this last week, gonna make some more tomorrow for Fathers day.

Blackened scallops.

Buy yourself some sea scallops.

Buy yourself some blackening seasoning or make one yourself.

Roll your scallops in the seasoning.

Fire up your grill. When it's about ready put your cast iron skillet on the stove on high for maybe five minutes.

Move that real hot skillet to the grill and lay it directly on the coals.

Dip the seasoned scallops in melted butter, then, using tongs, move them to that skillet. Cook them for about 1 minute each side.

Restaurant quality blackened scallops without filling the house with smoke and setting off the smoke alarms. I imagine it works fine with steak and fish as well.