Favorite grill out recipes/ meals

[SeekerJen]

Something else good is shrimp wrapped with bacon and fastened with a toothpick and put on a grill pan with holes in it and baste with french dressing (italian might work but we don’t like it as much in this instance). It is done when the shrimp is pink.

I don’t like shrimp but my husband would LOVE that! I bet it would also be good with scallops (which I do like).

 

[Convert_in_99]

Grilled chicken, shrimp, veggies.

…with…

Baked beans, deviled eggs, watermelon, veggies and dip.

And anything else homemade I can get my hands on!

 

[CCM08]

Yeah, I kind of think of our propane grill as an outdoor broiler. It’s great in that the house doesn’t heat up and it allows my husband to cook over fire, but it doesn’t have that charcoal flavor.

With charcoal the fat and juices from the meat fall onto the charcoal and the flare ups actually flavor the meat with the meat. You can create this effect with propane to a degree by turning the sittings down to as low as possible and wrapping the mean in tin foil, but without flavor from the wood smoke and exposure of the meat it’s just not the same. But I get why people don’t want to go through the bother of loading charcoal, lighting it, waiting half an hour for the lighter fuild to burn off, and then start cooking.

 

[Gardening_Mommy]

One thing that is kind of fun to cook out on the grill is pizza.

Glad to hear I’m not the only one! Grilled pizza is really good, and it’s fun for parties. My favorite is to top it with pesto (THIN layer, especially if it’s homemade), pinenuts, and mozarella.

Another favorite is chicken breasts with a few fresh branches of rosemary on top and bottom, then you wrap it all in bacon and secure the ends with toothpicks.

 

[mary_bobo]

MARINADE FOR CHICKEN

1 cup oil
1/2 cup lemon juice
1 tablespoon salt
1 teaspoon paprika
2 teaspoons basil
2 teaspoons onion powder
1/2 teaspoon thyme
1 clove garlic, crushed

Mix well (I whisk) and put in freezer storage bag. Add chicken pieces and seal. Marinade all day in frig, turning occasionally.

Brown over hot charcoal and then continue on indirect heat until done.

A little different and good.

 

[kage_ar]

But I get why people don’t want to go through the bother of loading charcoal, lighting it, waiting half an hour for the lighter fuild to burn off, and then start cooking.

The wait is part of the process! Slow time, to visit, have a nice glass of wine while you sit and talk.

Best things in life are worth waiting for

 

[lizaanne]

The wait is part of the process! Slow time, to visit, have a nice glass of wine while you sit and talk.

Best things in life are worth waiting for

I have a technique question. I’m new to charcoal, I have a beautiful new Webber kettle style grill, and it really is wonderful! But I need to know how to do a large piece of meat like a chicken or pork loin, etc. on charcoal without running out of hot coals? Do you keep adding them?

Teach me - Oh kage_ar of the grill!

~Liza

 

[kage_ar]

I have a technique question. I’m new to charcoal, I have a beautiful new Webber kettle style grill, and it really is wonderful! But I need to know how to do a large piece of meat like a chicken or pork loin, etc. on charcoal without running out of hot coals? Do you keep adding them?

Teach me - Oh kage_ar of the grill!

~Liza

Actually - I’m married to Mr. Kage of the Grill…

His first rule - use good charcoal. Don’t buy generic or store brand. He is a Kingsford snob. His second trick, an electric charcoal starter. Use plenty of coals you don’t just want a single layer of coals in the bottom of the pan. As you use the grill more, you will get the feel for your grill. Outside temp also has lots to do with it (DH has been known to grill using charcoal in the dead of winter - that takes LOTS of coals!)

With enough coals and plesant weather, you should have at least an hour of cooking time on your grill.

Pork loin, here is how we cook it on the grill.

For one of the BIG fat pork loins (not those skilly little wal-Mart things), we put on a rub of our favorite spices - if nothing else, Zatarain’s dry seasoning mix.

When the coals are the HOTTEST - right after they are ready to go, put the loin right on the grill sear the entire thing on the outside - sear, roll, sear roll, etc.

Then, pull it off the coals and double wrap in heavy duty foil.

Put it back on the grill and put the lid down. Turn on your timer, roll it 1/4 way each time - about 10 minutes per side - this will cook it evenly. When you take it off the grill, let it stand for at least 10 miuntes before you open that foil pack (and be sure it is on a platter or in a pan to catch all the juices that may still be inside the foil.)

A whole chicken does best if you butterfly it and cook it on the grill, takes about an hour with the lid closed. (Check out the America’s Test Kitchen website, that is where we got our whole butterflied chicken on the grill recipe/process and it is soooooooooooooo good).

 

[Consecrated]

(Check out the America’s Test Kitchen website, that is where we got our whole butterflied chicken on the grill recipe/process and it is soooooooooooooo good).

I second America’s Test Kitchen!! www.cooksillustrated.com I think you have to pay to subscribe and get recipes, though it would be worth it!! They truely do have great NEVER-fail recipes. My husband keeps me supplied with a subscription to the magazine…

Is it against the forum rules to post a really great-looking grilling recipe here from the last issue I got?

Also, can anyone tell me how to cook some 1 1/2 lb porterhouse steaks without ruining them? We don’t have a grill -yet- …should it be charcoal or gas?

 

[Jay2]

I have a technique question. I’m new to charcoal, I have a beautiful new Webber kettle style grill, and it really is wonderful! But I need to know how to do a large piece of meat like a chicken or pork loin, etc. on charcoal without running out of hot coals? Do you keep adding them?

Scroll up a page or two and take a gander at my turkey… that’s a 16 pounder!

Weber has a whole line of accessories, and two of the best are the “indirect cooking” trays, and the grilling grate with the “flip-up” sides.

To do a whole bird or a roast you cook with indirect heat.
The coals are in two baskets placed on the sides of the lower (coal) grate of the grill, leaving an open space in the center. (Weber also has disposable aluminum drip pans that fit perfectly in this space). The upper & lower vents should be wide-open.
This is where the cooking grate (with the flip-up edges) comes to play. When you go out to check on your meat, you can flip up the edges, and re-stoke the baskets with a few fresh coals.

Cooking in this way with a Weber equates to about a 300deg. oven.

I’ll 2nd using quality charcoal. Kingsford is good, but if you can get it try “Royal Oak”. It burns longer & hotter than Kingsford (IMO). Once you master charcoal, then you can get into adding soaked wood-chips to the coals! Mesquite, Apple, Oak, Cherry, etc… the smoke from these woods will impart a great flavor to your meat!

 

[Jay2]

Also, can anyone tell me how to cook some 1 1/2 lb porterhouse steaks without ruining them? We don’t have a grill -yet- …should it be charcoal or gas?

IMO the only way to cook a great slab of cow is over a grill or open broiler!

When you get a grill:

To do steaks you need enough coals to evenly cover the same area on the lower grate that the meat will cover on the cooking grate.
Pour the coals out on the lower grate to get the right amount. Open the lower vent fully.
If you use lighter fluid, then stack 'em in a pyramid as high as you get, squirt on the Girl Scout Water, and light.
If you use a paper “stove”, scoop 'em in and light.
While they’re getting ready:

Take the steaks and make a few cuts around the edges (through the fat & membrane, just into the meat). This’ll prevent “curling”, and the steak will stay flat on the grill.
Grind a generous amount of black pepper on.
Sprinkle with Garlic Salt
Rub it in a bit. (both sides).

After 20 minutes the coals should be totally gray/ashen, and red-hot. Spread them around under the cooking area. Put the cooking grate on. Let the cooking grate get HOT!.. “HOT” equals being able to hold your hand 3" over the grate for a 1, 2, WOW that’s HOT! count.
Brush off the crud from last time, and put your steaks on. Put the lid on, vent open fully.

We prefer “medium/slightly rare”. For a 1" thick steak this equates to about 4 minutes per side, on a good HOT fire. About 2 minutes into each side I like to turn the meat a bit, and get that neat crisscross pattern

The trick is to cook with the lid on. It banks the coals a bit, and prevents flare-ups from the drippings.

 

[kage_ar]

I’d add to Jay’s post above - for steaks, we do salt, pepper and a bit of sugar - the sugar does something amazing on the grill.

Or do a bit of balsamic vinegar before the salt and pepper - gives that steak house flavor.

 

[Mirror_Mirror]

We like to grill italian sausage on the grill and in a pan on the grill add all kinds of peppers and onions with some olive oil, a few select spices and then mix it all together and let it sit to get the flavor in the sausage and peppers.

 

[lizaanne]

Outstanding info! Thanks! I will copy some of this into a word doc and print it out for the cook book!

~Liza

 

[Melanie01]

but you should have burnt offerings…that is a bbq

a hungi is pretty cool if you like slow cooked meats…

 

[stbruno]

kabobs…steak or chicken or even shrimp kabobs…skewered with your favorite vegetables, marinated for an hour before grilling. Make sure you oil the grill first so everything doesn’t stick.

It’s our son’s favorite thing to grill.

 

[DL82]

Get a bowl and fill it with a generous squirt of ketchup, some garlic, soy sauce and a cup of coke (yes, coca cola!) - leave your steaks to soak overnight in the mixture, tastes great. The coke works to soften the bone which makes it ideal for things like T-bone or rib steaks.

 

[Consecrated]

IMO the only way to cook a great slab of cow is over a grill or open broiler!

When you get a grill:

To do steaks you need enough coals to evenly cover the same area on the lower grate that the meat will cover on the cooking grate.
Pour the coals out on the lower grate to get the right amount. Open the lower vent fully.
If you use lighter fluid, then stack 'em in a pyramid as high as you get, squirt on the Girl Scout Water, and light.
If you use a paper “stove”, scoop 'em in and light.
While they’re getting ready:

Take the steaks and make a few cuts around the edges (through the fat & membrane, just into the meat). This’ll prevent “curling”, and the steak will stay flat on the grill.
Grind a generous amount of black pepper on.
Sprinkle with Garlic Salt
Rub it in a bit. (both sides).

After 20 minutes the coals should be totally gray/ashen, and red-hot. Spread them around under the cooking area. Put the cooking grate on. Let the cooking grate get HOT!.. “HOT” equals being able to hold your hand 3" over the grate for a 1, 2, WOW that’s HOT! count.
Brush off the crud from last time, and put your steaks on. Put the lid on, vent open fully.

We prefer “medium/slightly rare”. For a 1" thick steak this equates to about 4 minutes per side, on a good HOT fire. About 2 minutes into each side I like to turn the meat a bit, and get that neat crisscross pattern

The trick is to cook with the lid on. It banks the coals a bit, and prevents flare-ups from the drippings.

I’d add to Jay’s post above - for steaks, we do salt, pepper and a bit of sugar - the sugar does something amazing on the grill.

Or do a bit of balsamic vinegar before the salt and pepper - gives that steak house flavor.

Get a bowl and fill it with a generous squirt of ketchup, some garlic, soy sauce and a cup of coke (yes, coca cola!) - leave your steaks to soak overnight in the mixture, tastes great. The coke works to soften the bone which makes it ideal for things like T-bone or rib steaks.

Thanks guys! All very helpful ideas and tips, esp. Jay2! Although, I’m a little incredulous about the coke…

 

[Jay2]

I’d add to Jay’s post above - for steaks, we do salt, pepper and a bit of sugar - the sugar does something amazing on the grill.

Hmmm… sugar…

I suppose it caramelizes a bit and adds a touch of “sweet”… interesting… I’ll try it this Sunday - I’m pulling “Grill-Master” duty on Father’s Day.

 

[DL82]

Thanks guys! All very helpful ideas and tips, esp. Jay2! Although, I’m a little incredulous about the coke…

An alternative is chilli, basil, star anise and soy sauce, gives beef a Chinese kind of flavour. Chop and mix the spices into the soy sauce, add a little sesame oil, and marinade overnight.

Or for chicken or fish - lime juice, green chilli, ginger, fresh corriander leaves, garlic and lemongrass - again blitz the spices up and marinade overnight, add some Thai fish sauce if you have it, goes really well on chicken wings.

Those are the fancier ones. The ketchup/cola one is more backwoodsy.

On the same Chinese theme, if you’re really looking for fancy, there’s Chinese roast pork. To make enough for 3-4 people you’ll need…
2 large plums (or 1 plum and 6 cherries)
2 star anise
2 red chillis
3 garlic cloves
1 tbsp honey
1 tbsp sesame oil
2 tbsp soy sauce
2 tbsp paprika
1 tbsp salt

• peel and slice the plum (& cherries) cook in a little water and lots of salt until water has evaporated and plums are soft and gloopy, add honey, oil, soy sauce, chopped spices and crushed star anise. Mix in the paprika until you have a red paste. Chill the sauce, else it will start to cook the pork.

Put a thick layer onto about 6 strips of pork belly (the fattier the better) and leave to marinade for as long as possible - you can marinade for a day, then freeze the pork, then leave it as long as you like and when it defrosts it will have soaked all through.

Cook really slowly on the grill or roast in the oven - it’s a good one for the end of the barbecue, when the embers are dying down - or you can wrap it in foil and put it into the white embers of the fire as they’re dying down, for about 45 mins.