grillers recipes and discussion thread

Forum adverts like this one are shown to any user who is not logged in. Join us by filling out a tiny 3 field form and you will get your own, free, dakka user account which gives a good range of benefits to you:

No adverts like this in the forums anymore.
Times and dates in your local timezone.
Full tracking of what you have read so you can skip to your first unread post, easily see what has changed since you last logged in, and easily see what is new at a glance.
Email notifications for threads you want to watch closely.
Being a part of the oldest wargaming community on the net.

If you are already a member then feel free to login now.

**lord commissar klimino**

i usually cook steaks,sirloins to be exact. for seasoning for it i mix an even amount of pepper,salt,and seasoned salt together.its tastes awesome. so put the steak on the grill with all valves turned on high. coat the top half in the season blend and after the bottom is about half way cooked i flip. i then coat the new top in the blend and wait til the bottom is about half cooked and then flip.i dont season any more and just flip once the bottom is done and leave it on that side til its done cooking fully.

**Toastedandy**

Nice, start basic, it can only get better.

Grilling and bbq are not at all big over here. It all amounts to burnt sausages and beer, bloody brilliant.

Best recipes we found would be:

Get a lunch box and fill it with various bbq sauces and reggae reggae sauce, add chilli flakes
Throw in as much meat as you can, and rub it in.
Leave it in the fridge over night, then grill.
enjoy

Put a bannana into some tin foil
put it on the bbq
enjoy

Steak with anything on it tastes great. Can't go wrong with steak

Oh, and one of the bbq spots for us is beside a river. We thought it would be a great idea to eat what we catch. We completely forgot fish had insides, and only had a stanley knife.
Good eats though.

**lord commissar klimino**

that sounds delicious...but expensive.

**Necros**

When I do steak I usually go for a ribeye, because I love the super tender outside meat. And the inner part is like a sirloin so I get the best of both. For seasoning I usually do just sea salt, cracked pepper and some garlic powder and grill em for about 5 minutes per side. I prefer charcoal but at my condo all I can do is gas right now, plus I'm usually grilling just for me so it seems like a waste to light up a bunch of charcoal for 1 steak.

Chicken is always a problem for me. If I do the bone in kind, it's usually undercooked. Boneless is overcooked. I've tried grilling it on different temps or parts of the grill, it just rarely comes out right for me unless I'm doing small stuff like kabobs or wings. I love grilled wings

**Graveyman**

I’m still getting the hang of chicken but I’ve learned to use indirect heat. I shove the coals all the way to the left side and put the chicken on the right. Cook time depends on what you’re cooking (breast, thigh, bone-in, bone-out). If you’re cooking with the skin on, once the chicken is cooked through, I throw it directly over the flame to get it a little crispy.

I also love tri-tip- marinade in Lowry’s mesquite marinade, sear over flame 5 minutes each side and then pull it to the side for indirect heat for 35-45 minutes.

**Coolyo294**

Who needs a grill when you have a flamethrower?

**The Bringer**

coolyo294 wrote:Who needs a grill when you have a flamethrower?

+1 to that

it also eliminates a few steps prior to the grilling ^.^

**Coolyo294**

The Bringer wrote:
coolyo294 wrote:Who needs a grill when you have a flamethrower?

+1 to that

it also eliminates a few steps prior to the grilling ^.^

It also eliminates those pesky things like "safety" and "logicality".

**rubiksnoob**

Blegh. Can't stand steak. I do enjoy me some grilled chicken, however.

**Revenent Reiko**

rubiksnoob wrote:Blegh. Can't stand steak.

HERETIC!!

**rubiksnoob**

Revenent Reiko wrote:
rubiksnoob wrote:Blegh. Can't stand steak.

HERETIC!!

It's seriously gross.

**purplefood**

Bananas are good...
Actually pretty much all fruit does well wrapped in foil and whacked on the BBQ

**Necros**

I'd love to have Tri Tip some time, i've seen it on the food network a lot, but you just can't get it out here. I asked the old guy at the butcher shop and he said it's because in the meat processing places they butcher the cow differently on the east coast than they do on the west, and out here the tri tip ends up lumped into other cuts of meat so you really can't get to it unless you special order it from halfway across the country and that gets pricey.

I'd love to try Kobe beef some time too, I heard that's the bestest of the bestest.. but I'm sure it'll be way out of my price range.

**lord commissar klimino**

those things sound good. and please stop the flamethrower stuff...does it work?

**purplefood**

lord commissar klimino wrote:those things sound good. and please stop the flamethrower stuff...does it work?

Yes. It does work.

**lord commissar klimino**

purplefood wrote:
lord commissar klimino wrote:those things sound good. and please stop the flamethrower stuff...does it work?

Yes. It does work.

seems like it would make it all well done though...

**purplefood**

lord commissar klimino wrote:
purplefood wrote:
lord commissar klimino wrote:those things sound good. and please stop the flamethrower stuff...does it work?

Yes. It does work.

seems like it would make it all well done though...

Who doesn't like well done?
I'll tell you who, polar bears.

**Leigen_Zero**

Speaking of grilling, I was watching an american cooking show on TV over here on the weekend called 'primal grill' or something like that.

It made me laugh considerably, namely because for a show about grilling, smoking and BBQing the guy doing the cooking was really soft-spoken, gentle and had a disturbingly calm voice. But the opening credits were all tribal 'virginal sacrifice' style drums and giant flames everywhere. Then it cuts to the culinary equivalent of Bob Ross

I love BBQ cooking, and in fact one of the reasons I really want to head over to the states is because of all the BBQ restaurants you see on Man vs Food! One of my favourites is salmon wrapped in tinfoil with some lemon juice and dill, then steamed on the BBQ.

**warpcrafter**

rubiksnoob wrote:
Revenent Reiko wrote:
rubiksnoob wrote:Blegh. Can't stand steak.

HERETIC!!

It's seriously gross.

Fine, more for the rest of us.

**djphranq**

I wish I could grill where I live... no BBQ/Grill at my apartment... I don't even have a balcony/porch for one. I could probably use the one at the pool. I love grilled eggplant.

**Frazzled**

Graveyman wrote:
I’m still getting the hang of chicken but I’ve learned to use indirect heat. I shove the coals all the way to the left side and put the chicken on the right. Cook time depends on what you’re cooking (breast, thigh, bone-in, bone-out). If you’re cooking with the skin on, once the chicken is cooked through, I throw it directly over the flame to get it a little crispy.

I also love tri-tip- marinade in Lowry’s mesquite marinade, sear over flame 5 minutes each side and then pull it to the side for indirect heat for 35-45 minutes.

I like to cook chicken (in the form of fajitas) but I am deathly afraid of undercooking it.

**Graveyman**

Who doesn't like well done?

Any steak that is cooked more than medium rare is ruined. You might as well eat beef jerky.
Salmon is great on the grill, and quick! Only 3-5 minutes each side and done. I either put lemon pepper on it or marinade it in Italian dressing. The dressing sounds weird but it tastes great!

**Necros**

I love salmon on the grill too, for me that has to be well done. I can't stand rare or raw fish, especially sushi.. yick!

When I do salmon I brush on melted butter and sprinkle old bay all over the fleshy side and plop that side down first to get grill marks real quick, then I flip it after like 2 minutes onto the skin side and let it go another 5 or so minutes and it's done

**Stormrider**

Necros wrote:When I do steak I usually go for a ribeye, because I love the super tender outside meat. And the inner part is like a sirloin so I get the best of both. For seasoning I usually do just sea salt, cracked pepper and some garlic powder and grill em for about 5 minutes per side. I prefer charcoal but at my condo all I can do is gas right now, plus I'm usually grilling just for me so it seems like a waste to light up a bunch of charcoal for 1 steak.

Chicken is always a problem for me. If I do the bone in kind, it's usually undercooked. Boneless is overcooked. I've tried grilling it on different temps or parts of the grill, it just rarely comes out right for me unless I'm doing small stuff like kabobs or wings. I love grilled wings

You're right about chicken Necros, one of the hardest meats (along with fish) to cook properly. I tend to pan grill my chicken with a lemon pepper concoction and keep a vigilant overwatch on it to prevent burning it as I cook at as hot a temp as possible to seal in the flavor (and juice).

Tri-Tip is really easy to cook as well. Get some great "dust" (preferably Jack Stacks, Dizzy Dust or something along that line), wash the meat thoroughly, then rub it in. Let it sit for a day or so and taste the tenderness from the pepper powder tenderizing the sinew. Awesome and lean!

Automatically Appended Next Post:

purplefood wrote:
lord commissar klimino wrote:
purplefood wrote:
lord commissar klimino wrote:those things sound good. and please stop the flamethrower stuff...does it work?

Yes. It does work.

seems like it would make it all well done though...

Who doesn't like well done?
I'll tell you who, polar bears.

Polar bear tastes funny, but they do have wonderful pelts for bartering.