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.

So, Grillin’ season is here! What are some of your favorite things to cook outside over an open flame and/or coals?

Tonight I’m gonna be throwing some ribeyes on the grill (if it stops raining). I have them marinating in a little mixture I like to make with soy sauce, Worcestershire sauce, chopped onions and garlic.

What was the last thing you grilled or BBQed?

Go here:
http://ralphsspices.com/OrderToday.html

Get "Fajita mesquite".

Add 1 tablespoon of "smoked Paprika" into the fajita container and mix:


Best Tex Mex seasoning on chicken/beef/shrimp. Also perfect for fajita veggies, but I mainly use it on grilled chickens.

Living in Thailand for the best part of a decade introduced me to some amazing BBQ dishes, my favourite being 'Nam Tok' which translates to 'Waterfall' (Its name comes from the hissing and spitting of the fat falling from the beef onto the grill.)

For the meat marinade:



Grilled sliced beef
1 tbsp khao khua (toasted sticky rice powder)
2 tbsp fish sauce
pinch of sugar
1 – 2 tbsp chili flakes.
1.5 tbsp lime juice
5 small shallots
1 green onion
small handful of cilantro
handful mint leaves to garnish

It is absolutely delicious and goes so well with a nice cold beer.

Only fired up my fake bbq so far this year. Good results though.
I'm competing at Grillstock BBQ competition at the end of June though so probably time to get practicing with some real fire and charcoal.
Came 2nd in the Brisket category last year so hoping to improve this time round.

I’ve been thinking about signing up for Butcher Box.. For like $130 a month you get a nice assortment of random meats shipped to you each month or every other month. Looks like it’s all high quality stuff, but it’s all frozen and a lot of times when I cook meat I previously froze, it doesn’t come out as good.. either not as flavorful or the meat is tougher in general, or both. But their reviews are good, and it seems to be all grass fed organic stuff.

I have a marinade which I make out of lime juice, mesquite rub, diced garlic, olive oil, and a bit of tomato paste/BBQ sauce. Let the meat sit in it overnight or for at least 4 hours and its amazing. Great for beef used in tacos or fajitas.

hopefully later this year I'll try it on some venison

I live in an apartment and whenever we're at a friend's house, they're the grillmasters, so I won't be making any charred animal flesh anytime soon.

However I do have a stovetop griddle and a blowtorch. I can't eat Beef anymore for health reasons, but some porkers are going to get blasted.

Probably gonna star with a whole haunch roast. I love me some scratchlings.

Salmon. Holy sweet feth, do I absolutely love grilling salmon. I generally dislike cooking, but grilled salmon I will go to the ends of the earth for.

I have a nice natural gas grill that heats up to 700+ in no time. Liberally rub the salmon with anything spicy - the superstore here has some great spicy pre done rubs, like an amazing piri piri rub, or a cajun rub - then throw on flesh side for 2 mins. Flip over, grill for 4-5 on skin side, done.

I'll also grill some asparagus and potatoes in a little basket next to the fish for the side, or make rice inside.

I love doing this so much that I grilled during our winter here regularly. BBQ season is all year round with the right attitude.

Yeah I still fire up the grill in the winter time too, but not as often. My super huge italian family does this feast of 7 fishes tradition for xmas eve, so I'm usually outside with hot chocoalte grilling salmon while everyone toasty and warm inside.

I always start mine on the skin side.. actually never thought to put it flesh side first. I get a little panicy with grilling fish even if it's dense like tuna or salmon. I've tried other fishes that fall apart and then oops, looks like it's burgers for dinner instead. I've also tried putting fish and veggies and tons of butter wrapped up in foil but to me that's just like baking it, it tastes good, but grilled food needs grill marks!

Grilled 2 lbs. of Jumbo Shrimp last night. Tossed with salt and pepper and brushed with melted butter while grilling. When it was done I threw it on top of some sticky rice I'd pimped out with some fresh herbs and Hoisin Sauce. Sprinkle and toss with black and white Sesame Seeds...oh, yeah...nom, nom.