Grill Question- It's that time of year!

Favorite things to grill?

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mguner

mguner

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Spring has almost sprung here on the high plains and I am ready for some tasty treats of the grill. I have a gas grill but my favorite is the old Weber with charcoal, mesquite and a little onion peel. So what is your favorite thing to grill and your preferred method/technique?
 
Kielbasa! if you like kielbasa and you like 1000 Island dressing, read on...
..weird sounding BUT SO GOOD! Split a kielbasa length wise, coat the open side liberally with the 1000 Island dressing - place it on the grill open/dressing side up for about 10min. - the dressing will start to change/boil/liquefy some - flip it over and let it cook up pretty good - basically like you would a hotdog... I like to then flip it back over and lay some more dressing on it real quick and get the open side back down, give it another 2-3 min. - the dressing side should be just on the edge of burnt -eat up and enjoy!! seriously - it kicks!
 
I've been doing a little experimentin with "reverse searing" my steaks. Traditionally, like most people I assume, we were told that you need to start off by searing the steaks on a very hot grill. This will (supposedly) seal in the juices. Well guess what? It's a myth. Now if you like your steak medium rare, with a sort of crust with blackened edges, read on.

Place your steaks on the lowest setting you can on your grill until the center reaches about 125-135* (If you don't have a temp probe, it usually takes about 15-20 minutes) then remove from grill and set aside to cool. Crank up your grill to its highest setting, and after you reach that super hot temp, season the steaks with salt and pepper and place them back on the grill. Sear the meat, flip over, sear the other side, remove from grill.

What you have now is the juiciest, tenderest, most bestest ever steaks! The coolest part is they will have the crust with blackened edges, but when sliced open, they will reveal a medium rare all the way thru. Unlike the traditional method which results in a medium rare center, but becomes well done, dry near the crust. Try it!!
 
I voted chicken because I grill it low and super slow...
I get to talk, drink drinks, enjoy the back yard. ....

I don't want to go out there and be done in 10 minutes. .....
 
bighammer said:
I've been doing a little experimentin with "reverse searing" my steaks. Traditionally, like most people I assume, we were told that you need to start off by searing the steaks on a very hot grill. This will (supposedly) seal in the juices. Well guess what? It's a myth. Now if you like your steak medium rare, with a sort of crust with blackened edges, read on.

Place your steaks on the lowest setting you can on your grill until the center reaches about 125-135* (If you don't have a temp probe, it usually takes about 15-20 minutes) then remove from grill and set aside to cool. Crank up your grill to its highest setting, and after you reach that super hot temp, season the steaks with salt and pepper and place them back on the grill. Sear the meat, flip over, sear the other side, remove from grill.

What you have now is the juiciest, tenderest, most bestest ever steaks! The coolest part is they will have the crust with blackened edges, but when sliced open, they will reveal a medium rare all the way thru. Unlike the traditional method which results in a medium rare center, but becomes well done, dry near the crust. Try it!!
Click to expand...

^Can confirm. Been doing this for the past few years, but using thick cuts and very low temperature.

My favorite is to get a tri-tip or roast. Roll it in a dry rub and put it in the oven or grill at 160-210F for 3-4 hours or until the center reaches about 135-140. In the oven I bake it over a tray with a grill on it - you want air on all sides of the meat to avoid 'stewing' it - this is why the grill is better. Then I get the cast iron screaming hot over my propane burner on the grill. I use peanut oil anymore to avoid burning the oil and without tainting the taste of the meat. About 2-4 table spoons worth and then toss the meat on and sear the bee-jeezus out of it on all sides. Especially on any fat caps.

Remove from heat and leave to rest for 20-30 mins (for thick cuts) before slicing. Unless you like a plate full of blood.

I'll save the left overs and dice them up into small cubes and use them the next day. Start with peppers and onions in the cast iron, pepper and salt (not much since the rub tends to contain salt and is still on the meat) and once the veggies are cooked, toss in the meat and stir until everything is warmed up. Serve on tortillas or a roll with sour cream, cheese, or anything else that your doctor will hate you for.

This also works great for steaks, just adjust the time. The initial temperature should be very low so that the entire piece of meat is near the 140F range when tossed on to sear, but not so low that it takes more than a few hours unless you like bacterial gut infections ;)
I tend to aim for ~200F for anything over 3/4" and ~180 ish when under and no more than about 4 hrs of low-temperature time if I want it medium rare. For ribs or bbq, I aim for 200~225F and 4-6 hrs or more and will add smoke.
 
Nothing like some ribs....although a shredded chuck roast is up there as well. New to the Reverse Flow smoker world but it is giving my Big Green Eggs a run for their money....at least in the smoker department
 
You guys are making me so hungry! I love cedar plank salmon but have been toying with a mesquite plank version. Chicken for fajitas with that nice smokey flavor. Grilled squash planks with cheese... Tri tip was on sale the other day but I never could find any! :( Asparagus with bacon strips.
 
1. Pizza made from scratch.
2. Ribs
3. Everything else.

2010 Weber 3 burner Gas Grill with a home built smoker box that sits between the grates.
 
The doctor said no red meat. So I just lie to him when I see him. There is nothing like a melt in your mouth STEAK!! Fresh from a locally raised Hepher.
 
We went to the Hatch Chili Festival a few times and they always have some tri tips cooking and we always bring one back. DEEE-LICIOUS!
 
a cold beer in 1 hand and a burger or Italian sausage in the other, for a good steak at a good price try a chuck eye, and swordfish, and chicken thighs, and ...
 
country style pork ribs (or go get carnitas, less fat!) cut into chunks no larger than 1 1/2" thick, however long. Cook on my Weber with Mesquite lump charcoal (Lazari brand is what I get here) and then glaze with honey-mustard sauce made from 1/2 honey and 1/2 Stone ground Mustard (I use Plochman's) with some hot peppers mixed in for heat. Let them sit off to the side for 15-20 minutes or so brushing the sauce on and letting it candy a bit!
 
Bacon for BLTs . 2-250' any higher and it will flare up and burn. Takes a while , but worth it for the flavor .
Yote
 
Oh I gotta try that reverse searing method. Thanks.

I voted steak, nothing like it done over the coals. I'm old school, love charcoal. Last year I got one of those chimney things to get the coals going instead of starter fluid. Much better - there is an improvement in flavour of the meat if the coals aren't doused in fluid.

Steve
 
mguner said:
Spring has almost sprung here on the high plains and I am ready for some tasty treats of the grill. I have a gas grill but my favorite is the old Weber with charcoal, mesquite and a little onion peel. So what is your favorite thing to grill and your preferred method/technique?
Click to expand...

I use the Weber with charcoal and mesquite all year round. Grass fed Porterhouse, medium well, nothing but salt. Asparagus with butter, salt, and pepper sealed in aluminum foil. Fresh caught large mouth bass, filleted, skinned, grilled on aluminum foil with just salt and butter.
 
Well I think you guys have a bunch of great ideas. I have to say that I have had all types of grills from gas, to smokers to man made contraptions and so far to date I ran into this beauty. It's pricey and well built. Some of my purchases last only months and that is in California for God sake. http://biggreenegg.com/getting-started/ I ran across at the local Ace Hardware was awesome and well built (like a mopar), it was ceramic and heavy gauge steel unlike all the Lowe's Home Depot crap I have owned. I would love to hear from the folks here what they have used?

I cook meat to fish to smoked whatever... Tacos too.

Thanks
 
bighammer said:
I've been doing a little experimentin with "reverse searing" my steaks. Traditionally, like most people I assume, we were told that you need to start off by searing the steaks on a very hot grill. This will (supposedly) seal in the juices. Well guess what? It's a myth. Now if you like your steak medium rare, with a sort of crust with blackened edges, read on.

Place your steaks on the lowest setting you can on your grill until the center reaches about 125-135* (If you don't have a temp probe, it usually takes about 15-20 minutes) then remove from grill and set aside to cool. Crank up your grill to its highest setting, and after you reach that super hot temp, season the steaks with salt and pepper and place them back on the grill. Sear the meat, flip over, sear the other side, remove from grill.

What you have now is the juiciest, tenderest, most bestest ever steaks! The coolest part is they will have the crust with blackened edges, but when sliced open, they will reveal a medium rare all the way thru. Unlike the traditional method which results in a medium rare center, but becomes well done, dry near the crust. Try it!![/QUOTEe

That's my favorite way! I do them on the egg and while they are resting, I cover them in butter and then back to the grill a minute a side. Andrew
Click to expand...
 
Pretty much anything goes on the grille here, doing country ribs today!! Prime rib tomorrow, bacon right now!!!
 
64DartGTinAZ said:
Ribs are for smoking, not grilling! :)
Click to expand...

I smoke em on my gas grill all the time. I made a smoke box that sits below the grate, and it will smoke non stop for about an hour. Just reload with wood chips every hour.

Low and slow for 3 hours....perfect smoke flavor and just a little tug on the bone.
 
I am a chef by trade...lamb. Although, my best friend did get an Elk this year and I just bought some local Yak so the jury is still out.
 
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