Its grill season and I absolutely love grilling. This year I'm actually having a mason friend of mine build me an outdoor kitchen. But that is a different thread. I just wanted to start this and see if there is anyone else out there that shares my love of the grill. If so, let's share tips/tricks/recipes and have some fun.
Please note this isn't a debate about gas vs. charcoal.
I'll start with a recipe I found called "Big 'Ol Mess". It is absolutely wonderful, easy, extremely flavorful, and one of my favorite things is it cooks awhile on the grill giving me time to socialize with company and drink some beer.
The beautiful thing about big 'ol mess is that it is completely customizable.
2 Green Bell Peppers
2 Jalapenoes
2-3 Sweet Onions
5-6 Baby Bella mushrooms
1lb Smoked Sausage
1lb Chicken or Shrimp
10 oz Sweet & Sour Sauce
10 oz your favorite BBQ sauce
Your favorite Hot Sauce. I personally like Frank's Xtra Hot.
Creole Seasoning
1 Beer. No Miller Lite or Bud please. Something with taste
1.) Dice up all the veggies and meats. I like to keep them a little on the larger side personally. Then mix them together. I love the Creole seasoning so I season all the veggies and meats as I'm tossing them together.
Mix up the sauces and stir it real good. (Oh ya. Go ahead and heat up the grill.)
2.) Make up an aluminum foil bag.
3.) Mix all veggies/meats/sauces/seasoning together in a big mixing bowl.
4.) Place in the foil bag and seal.
5.) Place bag(s) on the grill and cook on low-medium heat for 50-60 minutes. Turning every 10-15 minutes. If you want it to thicken more after the last turn puncture the bag so it can release and thicken.
Enjoy your Big 'Ol Mess. I make a bed of rice and serve my big ol mess on it.
So there you go. I started it. Surely there are some other grillers out there. And just search the internet for more versions of "Big 'Ol Mess".
I sometimes grill a steak with sliced down the side zuccinni on top for a new flavor.
For burgers, I like to make juicy lucy's with pepper jacj cheese in the middle instead of yellow cheese.
When I go camping, I try to find cypress wood (big tall trees on the river) cause it makes a killer steak. Discvered this on a Boy Scout campout when i Forgot the BBQ wood andhad to scavange.
I'm lookinf to buy a george foreman grill. Is it as good as they say?
No.
Well, let me rephrase: It's not a grill. It's essentially a ribbed sandwich press. It's great for stuff like grilled cheese, or cooking your meat if you don't want to impart any flavor onto it.
It's certainly no replacement for a bonafide grill though.
Recipe's:
Asparagus, little bit of olive oil, cracked pepper, foil packet. Cook till done.
Corn on the cob in the husk: Soak corn in water for at least an hour (to prevent the husk from burning). Remove tassles from end, since they will burn anyway. Grill on medium heat, flipping as the husk starts to char. Remove from the grill, allow it to cool (or wear heat proof gloves) and remove the husk, serve, eat
Now, if you want to talk smoker instead of grill... thats where I focus on. For me the grill is what I do when I want to cook something quick. When I want something *good* it goes on the smoker with 100% cherry wood providing the smoke and heat.
Well, let me rephrase: It's not a grill. It's essentially a ribbed sandwich press. It's great for stuff like grilled cheese, or cooking your meat if you don't want to impart any flavor onto it.
It's certainly no replacement for a bonafide grill though.
Agree. If I know I'm using it tomorrow, I'll throw the chikin or whatever in a ziplock with marinade and seasoning the night before. Makes it better than otherwise
What sucks is cleaning it every time. And the coating comes off after a while if you clean it with a scotch bright pad or anything abrassive.
The biggest thing I hate about the one I've used is the lack of an on/off switch. I don't want to have to reach behind the giant hot plates and unplug the thing to turn it off.
That said, I don't want to discourage someone, especially someone with limited kitchen and outdoor space (like in an apartment) from getting one. They actually are useful and neat appliances. But they aren't grills.
3 cups water
2 cups brown sugar
1 cup Worcestershire sauce
1 cup mustard
1/4 cup minced jalepenos
4 tbsp black pepper
2 tbsp salt
2 tbsp onion powder
I stir that up real good and simmer on a low heat for maybe 15 mins, then let it cool.
Put the sauce and a 3-4 pound pork shoulder or beef loin in a pan or something and let that sit overnight.
Grill it, bake it, whatever.
I usually wrap it foil and grill over medium heat coals, 1 hour, turning twice. Once it's falling apart your good
Private Mod Note
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Thanks to Xenphire @ Inkfox for the amazing new sig
“Thus strangely are our souls constructed, and by slight ligaments
are we bound to prosperity and ruin.”
― Mary Shelley, Frankenstein
"A rich man thinks all other people are rich, and an intelligent man thinks all other people are similarly gifted. Both are always terribly shocked when they discover the truth of the world. You, my dear brother, are a pious man." - Strahd von Zarovich
Back in college we would pour beer over the burger patties while grilling them. They were juicy burgers.
Great stuff.
My buddies and I did something similar with brats. We used Aecht Schlenkerla Rauchbier. A smoke beer. It's like grilled meats and bacon in a bottle. Amazing to drink and grill with.
We braai every sunday at my parents house. It has to be with charcoal. It essentially smokes you meat while you cook it which adds wonderful flavour. You cannot underestimate how much flavour you loose when you use gas.
Usually it is with steak, chops (usually mutton, sometimes pork) traditional fresh sausage called boerewors and usually we do some grilled sandwiches as well. Sometimes we also do skilpaadjies which is mutton liver in a casing made from the fat that you get from the kidneys of the sheep.
No sauces and no cheese on our meat just a fair amount of salt and barbeque spice.
Please note this isn't a debate about gas vs. charcoal.
I'll start with a recipe I found called "Big 'Ol Mess". It is absolutely wonderful, easy, extremely flavorful, and one of my favorite things is it cooks awhile on the grill giving me time to socialize with company and drink some beer.
The beautiful thing about big 'ol mess is that it is completely customizable.
2 Green Bell Peppers
2 Jalapenoes
2-3 Sweet Onions
5-6 Baby Bella mushrooms
1lb Smoked Sausage
1lb Chicken or Shrimp
10 oz Sweet & Sour Sauce
10 oz your favorite BBQ sauce
Your favorite Hot Sauce. I personally like Frank's Xtra Hot.
Creole Seasoning
1 Beer. No Miller Lite or Bud please. Something with taste
1.) Dice up all the veggies and meats. I like to keep them a little on the larger side personally. Then mix them together. I love the Creole seasoning so I season all the veggies and meats as I'm tossing them together.
Mix up the sauces and stir it real good. (Oh ya. Go ahead and heat up the grill.)
2.) Make up an aluminum foil bag.
3.) Mix all veggies/meats/sauces/seasoning together in a big mixing bowl.
4.) Place in the foil bag and seal.
5.) Place bag(s) on the grill and cook on low-medium heat for 50-60 minutes. Turning every 10-15 minutes. If you want it to thicken more after the last turn puncture the bag so it can release and thicken.
Enjoy your Big 'Ol Mess. I make a bed of rice and serve my big ol mess on it.
So there you go. I started it. Surely there are some other grillers out there. And just search the internet for more versions of "Big 'Ol Mess".
GWBKarador, Necrotic Ooze SubthemeBWG
For hamburgers, I find the best flavor is if you can cook them where they are almost falling apart. So juicy.
As for a recipe-
Foil packet
Sliced green apples
Lemon juice/wedges
cider vinegar
So Pro I have an alpha Volcanic Island
Grill Peaches
When close to done, fill inside with honey and put gorgonzola on top.
I recommend trying it small scale before making a large amount, but its pretty good.
540 Peasant cube- Gold EditionSomething SpicyFor burgers, I like to make juicy lucy's with pepper jacj cheese in the middle instead of yellow cheese.
When I go camping, I try to find cypress wood (big tall trees on the river) cause it makes a killer steak. Discvered this on a Boy Scout campout when i Forgot the BBQ wood andhad to scavange.
Multiplayer Decks- Memnarch - Animar, Soul of Elements - Zur, the Enchanter - Atraxa, Praetors' Voice - Food Chain Tazri - Teysa Karlov
Modern BUMill and Bant Spirits.
Thank you Xenphire for the signature!
No.
Well, let me rephrase: It's not a grill. It's essentially a ribbed sandwich press. It's great for stuff like grilled cheese, or cooking your meat if you don't want to impart any flavor onto it.
It's certainly no replacement for a bonafide grill though.
Recipe's:
Asparagus, little bit of olive oil, cracked pepper, foil packet. Cook till done.
Corn on the cob in the husk: Soak corn in water for at least an hour (to prevent the husk from burning). Remove tassles from end, since they will burn anyway. Grill on medium heat, flipping as the husk starts to char. Remove from the grill, allow it to cool (or wear heat proof gloves) and remove the husk, serve, eat
Now, if you want to talk smoker instead of grill... thats where I focus on. For me the grill is what I do when I want to cook something quick. When I want something *good* it goes on the smoker with 100% cherry wood providing the smoke and heat.
Love mine. Makes a grilled chicken sandwich or burger lightning fast.
What sucks is cleaning it every time. And the coating comes off after a while if you clean it with a scotch bright pad or anything abrassive.
Agree. If I know I'm using it tomorrow, I'll throw the chikin or whatever in a ziplock with marinade and seasoning the night before. Makes it better than otherwise
My Buying Thread
The biggest thing I hate about the one I've used is the lack of an on/off switch. I don't want to have to reach behind the giant hot plates and unplug the thing to turn it off.
That said, I don't want to discourage someone, especially someone with limited kitchen and outdoor space (like in an apartment) from getting one. They actually are useful and neat appliances. But they aren't grills.
3 cups water
2 cups brown sugar
1 cup Worcestershire sauce
1 cup mustard
1/4 cup minced jalepenos
4 tbsp black pepper
2 tbsp salt
2 tbsp onion powder
I stir that up real good and simmer on a low heat for maybe 15 mins, then let it cool.
Put the sauce and a 3-4 pound pork shoulder or beef loin in a pan or something and let that sit overnight.
Grill it, bake it, whatever.
I usually wrap it foil and grill over medium heat coals, 1 hour, turning twice. Once it's falling apart your good
Thanks to Xenphire @ Inkfox for the amazing new sig
“Thus strangely are our souls constructed, and by slight ligaments
are we bound to prosperity and ruin.”
― Mary Shelley, Frankenstein
Best juicy burgers are lightly molded and flipped only once. Doing good burgers is really easy.
So Pro I have an alpha Volcanic Island
Great stuff.
My buddies and I did something similar with brats. We used Aecht Schlenkerla Rauchbier. A smoke beer. It's like grilled meats and bacon in a bottle. Amazing to drink and grill with.
Usually it is with steak, chops (usually mutton, sometimes pork) traditional fresh sausage called boerewors and usually we do some grilled sandwiches as well. Sometimes we also do skilpaadjies which is mutton liver in a casing made from the fat that you get from the kidneys of the sheep.
No sauces and no cheese on our meat just a fair amount of salt and barbeque spice.