Just got a grill

It's a gas grill, I know charcoal tastes better, but gas is what SWMBO wanted.

Tonight I made burgers. They were awesome.

Tell me what I should grill for the rest of the week

I have a butcher shop close by with amazing beef jerky and now I want to start getting some other stuff. I think they have all the general butcher shop stuff, plus something this area is famous for called a "spiedie" which is some kind of marinated meat (usually chicken) grilled on a skewer and eaten on Italian bread. I'm thinking one day this week I'll give that a try.

Any interesting steak recipes? favorite BBQ recipes? I'm up for anything. I'll even post pics if I remember to take them before devouring.

Tough cut can be tenderized by marinating in milk without changing the flavor (lactic acid) or coke if you like sweet (like teriyaki). Use root beer for marinade for BBQ.

If you don't have a good meat thermometer getting one and learning to use it will make you a grill hero. Remember that the meat will continue to cook and the center temp increase for a few minutes after the meat comes off the heat, and plan for it.

I subscribe to the sear first school of grilling, which isn't for everyone, but the basic technique is to crank all your burners on high, go fetch the meat, and put the meat into a blazing hot grill. In my case I have 3 burners and on high they peg the 600 degree thermometer in about 4 minutes. Once the meat hits the grate turn off the burner directly under the meat to prevent flare ups and turn the other burners down to med-low to maintain the grill @300 degrees. Flip the meat once at @8 min and check temps at @12 min total. Pull meat 5-10* lower than what you want it to be for doneness.

Dice up potatoes and carrots, add some olive oil, butter, onion, frozen corn and whatever you are seasoning your meat with in a foil pocket, put it on the top rack when you light the grill for preheating it, and pull off when your meat is done for a fantastic side dish.

Charcoal is king but you can't beat gas for convenience.

Get some brautwurst, marinate and cook them in beer then finish on the grill.

+1 on cooking veggies in foil. That's how I cook 90% of them. Potatos and asparagus are two that we do fairly often.

Go to the butcher and ask for Hangar Steak. He'll know what it is, might not have any, and might not be willing to sell it and tell you he doesn't have any. It's called 'the butcher's cut' most often and it's stinkin' awesome. It's big enough for two modest size steaks and is better than prime rib and tenderloin in my opinion.

Lancer007 wrote: Charcoal is king but you can't beat gas for convenience. Get some brautwurst, marinate and cook them in beer then finish on the grill. +1 on cooking veggies in foil. That's how I cook 90% of them. Potatos and asparagus are two that we do fairly often.

This.

I throw my Brats in a foil pan and fill it with beer and sliced onions. Let them sit in the fridge over night. Then the next day put the pan in the oven at 350 for 30-40 min or put the pan on the grill for the same time, then take them out of the beer and crisp them up on the grill. Use the onions on the brats after they're done.

My preferential beer is Miller High Life, but use what you want.

Another +1 on veggies in a foil packet. I do potatos with onion and peppers in real butter and dusted with cajun seasoning.

Get Salmon filets with the skin still on. brush the meat with olive oil and lightly season with salt and lemon pepper. Cook skin down until the fish flakes with a fork.

For Brats if you'd prefer not to use beer. Then put them in almost boiling water for a few mintues then cook them until crisp on the grill. Do not let the skin pop while cooking on the grill, it oughta be illegal.

When local sweet corn is in season, go to the farmer's market or roadside stand and buy some. Stick the ears in a bucket of water after pulling off the floss, for a few minutes while the grill is heating up. Then throw them on the grill husks and all. Might be the best corn you ever had. If the corn is really good quality you won't even need butter or salt. Of course when the corn is of that quality and fresh from the stalk, you don't even need to cook it at all TBH

In reply to HappyAndy:

Oh man, sweet corn is amazing especially when its fresh.

Around here (it is Iowa) you can get smoked pork chops that are pretty darn awesome.

Serve with whatever you want for veggies and applesauce.

Ribeye, seasoned liberally with salt and fresh cracked pepper, seared on high heat until it's cooked medium-rare.

For extra credit, plop a slab of Roquefort cheese on top 30 seconds before it is done.

Let it hang out for a few minutes before cutting into it.

Thanks everyone!

I just checked, we have plenty of foil.

Happyandy: that's EXACTLY how my parents do sweet corn! I'm not sure what the sweet corn situation is here in NY, but when I still lived in WI it was amazing stuff.

Ok now I just have to make a list of what I'm going to cook what night. On saturday we're having a grill out here for some friends and they don't have a preference, so it looks like i'll get to grill out all week and pick what my favorites are for the grill out.

I'm surprised how easy it is to use. I've never used a gas grill before, just charcoal rarely and more often open camp fire. Of course, camp fire means I can use copious amounts of lighter fluid and I get to burn stuff

Buy either Beef Ribs or "country style" pork ribs. Cut them into a thin strip, but make it one continuous strip (hard to explain, basically filet it but leave the strip connected and unfold it into a longer strip) Make the strips about 4 inches long. Soak them in teriyaki for lik3 30 min. to an hour. Throw them on the grill for literally a couple of minutes. Turns out sorta like Korean bbq, the teriyaki makes a nice char on the outside that is awesome.

For chicken breasts I suggest butterflying them, most of the time they are too thick to completely cook without drying them out. Kickin chicken from Weber is a good seasoning. Blackened seasoning works when you keep them around 1/2" thick and throw them on a super hot grill so you get good char.

For pork, its safe to cook it to rare (140), make sure you don't buy normal chops as they are thin and will cook quickly and its easy to dry them out. You can normally buy thicker cuts or if you hit the butcher shop you can specify a thicker cut. Weber steak and chop seasoning works well.

A bit later in the summer you will see local sweet corn alongside almost every country road in New York. I never had never heard of soaking in water so I will have to try that. I usually peel it, break it off the husk, lightly butter it, then put it back in the hush and tie it up with twine. I find breaking it free from the husk before it's cooked is easier than freeing the buttered ear afterwards.

You can do more than just grill steaks and burgers. For thick cuts of meat like a roast or whole bird after browning it directly over the flame, then leave the burner going on one side and leave the other side off. Move it to the cold side and let it cook while the fire is burning on the other side. Wrap some wet wood chips in a packet of tin foil and set that next to the lit burner then close the lid. It will finish cooking the meat and give it a nice smokey flavor.

Also remember in the winter time to dress warm and allow for longer cooking times.

I just had a flashback to 2006 when I read the title.

Next time you make kebabs, try chicken thigh meat. It has a ton of flavor. on the stove, I like to rub it with salt, pepper, paprika, and ground cayenne, and then cook it in my cast iron skillet. It would be excellent on the grill.

Acquire a chicken. rub with olive oil, and sprinkle with Cavendars Greek seasoning, or some similar combination. Place a disposeable aluminum pan under the grill, on top of the rock. Fill with cranberry juice. Light fire, turn heat under pan down a bit, set chicken directly onto the grill. Don't let the aluminum pan go dry. Use a meat thermometer, cook to 180. Enjoy.

Look up Beer Butt Chicken. A great way to cook tender whole chicken AND a source of amusement.

BTW, the taste difference between charcoal and gas grilling is mostly in people's heads, as confirmed by blind taste tests. Most of the flavor comes from fat dripping on the heat and vaporizing.

I don't really like his on screen persona, but Steven Raichlen on PBS has two shows: BBQ University and Primal Grill. Just start watching...

I've got a flank steak waiting in the fridge at home. I don't have a plan for it yet but it looked delicious.

Basil Exposition wrote: BTW, the taste difference between charcoal and gas grilling is mostly in people's heads, as confirmed by blind taste tests. Most of the flavor comes from fat dripping on the heat and vaporizing.

While I'm a charcoal fanboi, I think you're probably right. However, one thing I like about charcoal is that it is inconvenient. There's a certain ceremony to it, plus I think I just like to have an excuse to stand around outside, doing nothing, staring at the sky, drinking a brew while I wait for the coals to get the right temp/condition. That said, I don't really discriminate once it's on my plate.

Our latest grill experiment worked out great - avocados. Just do the normal cut-in-half-remove-seed dealio, put a little salt-n-pepper on it, and just leave it on for 5 min skin down. Maybe flip it for a second or two before taking it off. It's stupidly simple, but it made the avocado much more creamy and tasteful.

Behold!!

Grilled salmon using moparman's instructions, grilled avocado using matt b's instructions, side of rice. It was all awesome. The rice wasn't grilled, obviously. It was some kind of super korean rice cooker. I can't tell you what kind, because it's all in korean. I also don't know how to set it for different kinds of rice because, again, it's all in korean.

Grilling rocks. hamburgers yesterday, salmon today, should tomorrow be steak or chicken?

My favorite grill recipe is Turn on grill Throw on hotdogs Cook til black Awesome

I can't believe I forgot, but my wife's family has really turned me on to the grill basket. We have several, but the gist is fill basket, set on grill, cook, and enjoy. Don't forget cooking spray before hand and if you find the long, thin ones they are fantastic for individual servings that everyone can make up themselves to their tastes.

Super easy recipe for the basket(s): coarse chopped peppers and onions loaded into the baskets alternately with 1" cubes of chicken marinated in ranch dressing, 1.5" cubes of steak marinated in Italian dressing, and/ or frozen shrimp.

Thinner chunks of pork and/ or ham steak can alternate with pineapple and/ or apple slices along with the veg as well, but I don't like to cook the pork with the other meats because I haven't figured out the sizes right to have them done at the same time.

At my house we also do potatoes and carrots in the baskets, after boiling them for 5-8 minutes to soften them up a bit and letting them cool but my in-laws just serve over rice.

I have the biggest problems with bbq baked beans they fall through the grate

Rufledt wrote: Behold!! Grilled salmon using moparman's instructions, grilled avocado using matt b's instructions, side of rice. It was all awesome. The rice wasn't grilled, obviously. It was some kind of super korean rice cooker. I can't tell you what kind, because it's all in korean. I also don't know how to set it for different kinds of rice because, again, it's all in korean. Grilling rocks. hamburgers yesterday, salmon today, should tomorrow be steak or chicken?

Dont like salmon but that looks good

Grilled Tuna Steak is my favorite. A one pound steak should easily feed two people, put some oil on steak and put enough salt and pepper on it to give it a decent crust. Cook on high heat. (Alton Brown said to cook over the "stove pipe charcoal starter thingy" like Wally has in his grill... that's high heat!)Maybe 2-2.5 minutes per sides. It will still be rare in the middle but that's the way we like it. Soy Sauce and some wasabi for dipping. You'll forget you didn't make any side dishes.