OT: Grillin Favorites?

[William]

I know Wednesday is traditionally not prime grillin time, but I think anytime is great for the grill.

What are your favorite grilled recipes?

I'm heading out shortly to ride with my children and decided to prep some teriyaki chicken kabobs for when we get back. Mmmmmmm.... http://www.smileyarena.com/emoticons/Emotions/Eating/ready6.gif



William

[93legendti]

We like to grill Lamb Chops and Chicken Thighs. Sprinkle with Olive Oil and then add Cumin, Garlic Powder, a touch of Cayenne Pepper and Turmeric.

[FlashUNC]

Tough to go wrong with grilling a good steak.

Found personally the key is to get the grill as hot as you can to sear and seal in all that flavor, cook to medium and, for all that's holy, let it rest for about 10 minutes.

[crownjewelwl]

take brussel sprouts or green beans or asparagus or [ ]

take two big pieces of foil and make a big bag

fill with said veggies

add healthy dose of olive oil, black pepper, garlic powder and...wait for it...SOY SAUCE...shake it around

i like to throw it on as the grill is getting fired up for the main event...combination of high heat and steam makes for good eats

great/easy complement for a good piece meat

[Ken Robb]

I like Lawry's Seasoned Salt on steaks, chops, and chicken prior to grilling. It also adds nice richness to sliced mushrooms sauteed in butter.

[AgilisMerlin]

bumpersticker (http://www.stickergiant.com/eat-a-vegetarian_zbs554.html)

http://www.stickergiant.com/Merchant2/imgs/450/zbs554_450.jpeg

[54ny77]

I like a good foreign steak now & then. Preferably during July.

http://www.foodsfromspain.com/FicherosEstaticos/spaingourmetour/NEWS/ilus_colum_news_vacuno.jpg

[jr59]

This thread is making me very hungry!

Thanks for the ideas. Most here sound yummy!

Drat on you William for starting this! I have to be very careful with what I eat for the next 15 weeks while I can't ride.

[tuxbailey]

I like to use this teriyaki sauce to marinate chicken wings over night and grill them.

http://www.soyvay.com/images/Island20.jpg

Another one is a rack of new Zealand lamb chops (from Costco).

Season with:

- olive oil
- salt and pepper
- caraway seeds
- coriander
- cumin

[phlash23]

Salmon on a cedar plank!

Get a fairly uniform cut (thickness) of the freshest piece of marbled salmon you can get your hands on. Ask your fishmonger to cut you a piece and let them know you're doing cedar plank cooking. The planks are about 10-12" long so you can feed 4-6 folks with a full plank of fish.

Get yourself a cedar plank. The grilling section at your big box home improvement store has them, as do some grocers, but I've often found them cheapest at Williams Sonoma. cedar plank at Williams Sonoma (http://www.williams-sonoma.com/products/cedar-grilling-plank/) If you're just cooking for 2-3, cut the plank in half as they are kind of a one use deal.

Soak your plank in some water, get a brick to keep it from floating. Soak for at least an hour.

Rinse your fish in cool water. Pat dry. let rest and get up to room temperature.

Fire up your grill and get it good and hot.

Grab yourself some Potlatch Seasoning (http://www.williams-sonoma.com/products/potlatch-seasoning/) [This is not a Williams Sonoma commerical I swear :) ]
http://ab.wsimgs.com/wsimgs/ab/images/dp/wcm/201221/0057/img84o.jpg
This is BY FAR the best pre made seasoning for this application! Apply liberally, but not too soon. The salt will pull the moisture out of the fish if it sits too long.

Toss that wet board on your grill, directly over the heat, and close the lid. Listen for the board to sound like a package of lady fingers going off (snap, crackle, pop) and look and smell for the faint smoke.
Put your fish, skin side down on the board and leave the lid UP. Resist the temptation to filp, move, jostle or otherwise be argie bargie just let it chill. After a few minutes, the fat will begin to seep from the fish, poke the thickest part with a thermometer being careful not to let it touch the board or you'll get a false reading. If you like your fish juicy and tender take the board off of the grill at 110-120 degrees, a little more firm 130-135. an old pair of pliers is great for this. Keep the fish on the board and let it rest for about 5 minutes, this lets those juices get redistributed.
The fish is so tender at this point that a thin fish spatula is all thats needed to portion the fish and plate it. The skin should stick to the board, and well, thats ok.

Serve with your favorite veggie and starch, I prefer grilled asparagus and some rissotto and always wash down with a cold beverage. A mild pale ale is my choice.

[bikerboy337]

Ok, that salmon sounds awsome...

We do a lot of fish lately as we've given up other meats...

For us, just a simple marinade of olive oil, salt, pepper and fresh basil, let the fish sit for about 20 minutes in this... then grill...

we use a cajun roumilade to dip in and its excellent. usually serve with rice and beans and roasted corn

For any vegetarians out there, we absolutely love the chipotle black bean patties from gardenburger. Lightly spray with olive oil, and cook as directed. Top with fresh avacado and red onion and serve on a toasted whole wheat bun. I actually mash my avacado and mix with some mayonnaise and spread on the bun... absolutely great... and this is coming from someone who didn't even eat veggies until about 7 years ago... now I dont eat meat (except fish)! crazy...

My old standby when I ate red meat was sirloin strips, marinated with montreal steak seasoning, worcesteshire sauce, fresh garlic... marinate for about 1-2 hours (not too long as the worcesteshire starts to break the meat down/brown it)... then cook. I add some BBQ sauce in teh last 1-2 minutes of cooking. Turns out really great.

[soupless]

Flank steak, skirt steak, and hanger steak are my current favorites.
Relatively inexpensive, can have fun marinating them, and it's kind of hard to mess them up. Just watch for the overcooking.

I've been dying for some good jerk chix lately.

[redir]

Smoked New Mexican Chili's is on my list of favorites. Been grilling a lot of zucchini and squash right out of the garden too.

https://sphotos-b.xx.fbcdn.net/hphotos-prn1/58563_425356211639_5018121_n.jpg

[maunahaole]

A current easy fave - Misoyaki chicken

Equal parts white miso paste (it is tan in color); beer ( use a cheap domestic light lager); sugar, and soy sauce. You can add some cayenne pepper if you like for some heat. You do not need super precision with the main 4 ingredients, but try to make it close. Mix ingredients (miso will break up better at room temp).

Place boneless-skinless chicken thighs into the mix and let it soak for a few hours or overnight. Just takes some time. Put it on medium grill. Turn frequently and baste frequently with leftover miso sauce mix. Let it cook - thighs are fattier and can take some heat. You want some grill marks and carmelization on them. Eat.

You will probably have some leftover sauce. Put that back into a ziplock and put more thighs in. You can freeze the whole shooting match and defrost for an encore sometime later on.

[William]

Man, this thread is making me hungry!!

I also use the Soy Vay! Good stuff. I'm firing up the grill right now for the kabobs.:D

I'm going to have to try the cedar plank as well as some of these other suggestions!!







William

[maunahaole]

Cedar plank is super easy and good. I need to go track that spice rub down for the next time I make that. However, lemon slices, salt and pepper will work if you are slumming it and dont want to go to W-S for a single ingredient. A nice piece of salmon pretty much stands on its own with minimal seasoning.

Also, if you are going to do cedar plank, get one made for grilling and not a shingle out of the lumber yard. The lumberyard stuff has been treated and has nasty stuff in it that you probably dont want to serve to friends.

[William]

Cedar plank is super easy and good. I need to go track that spice rub down for the next time I make that. However, lemon slices, salt and pepper will work if you are slumming it and dont want to go to W-S for a single ingredient. A nice piece of salmon pretty much stands on its own with minimal seasoning.

Also, if you are going to do cedar plank, get one made for grilling and not a shingle out of the lumber yard. The lumberyard stuff has been treated and has nasty stuff in it that you probably dont want to serve to friends.

Darn, that rules out the cedar shingles I have out in the barn.;)



William

[tuxbailey]

I saw cedar planks in Costco in packages. I gotta buy some and try that. Specially Costco has Wild Sockeye Salmon in the Summer for a very reasonable price ($8.99/lb)

Compared to $20/lb elsewhere.

[bart998]

Salmon on a cedar plank!

Get a fairly uniform cut (thickness) of the freshest piece of marbled salmon you can get your hands on. Ask your fishmonger to cut you a piece and let them know you're doing cedar plank cooking. The planks are about 10-12" long so you can feed 4-6 folks with a full plank of fish.

Get yourself a cedar plank. The grilling section at your big box home improvement store has them, as do some grocers, but I've often found them cheapest at Williams Sonoma. cedar plank at Williams Sonoma (http://www.williams-sonoma.com/products/cedar-grilling-plank/) If you're just cooking for 2-3, cut the plank in half as they are kind of a one use deal.

Soak your plank in some water, get a brick to keep it from floating. Soak for at least an hour.

Rinse your fish in cool water. Pat dry. let rest and get up to room temperature.

Fire up your grill and get it good and hot.

Grab yourself some Potlatch Seasoning (http://www.williams-sonoma.com/products/potlatch-seasoning/) [This is not a Williams Sonoma commerical I swear :) ]
http://ab.wsimgs.com/wsimgs/ab/images/dp/wcm/201221/0057/img84o.jpg
This is BY FAR the best pre made seasoning for this application! Apply liberally, but not too soon. The salt will pull the moisture out of the fish if it sits too long.

Toss that wet board on your grill, directly over the heat, and close the lid. Listen for the board to sound like a package of lady fingers going off (snap, crackle, pop) and look and smell for the faint smoke.
Put your fish, skin side down on the board and leave the lid UP. Resist the temptation to filp, move, jostle or otherwise be argie bargie just let it chill. After a few minutes, the fat will begin to seep from the fish, poke the thickest part with a thermometer being careful not to let it touch the board or you'll get a false reading. If you like your fish juicy and tender take the board off of the grill at 110-120 degrees, a little more firm 130-135. an old pair of pliers is great for this. Keep the fish on the board and let it rest for about 5 minutes, this lets those juices get redistributed.
The fish is so tender at this point that a thin fish spatula is all thats needed to portion the fish and plate it. The skin should stick to the board, and well, thats ok.

Serve with your favorite veggie and starch, I prefer grilled asparagus and some rissotto and always wash down with a cold beverage. A mild pale ale is my choice.


Thanks! This was awesome AND easy to do!

[pdmtong]

Salmon on a cedar plank!

Get a fairly uniform cut (thickness) of the freshest piece of marbled salmon you can get your hands on. Ask your fishmonger to cut you a piece and let them know you're doing cedar plank cooking. The planks are about 10-12" long so you can feed 4-6 folks with a full plank of fish.

Get yourself a cedar plank. The grilling section at your big box home improvement store has them, as do some grocers, but I've often found them cheapest at Williams Sonoma. cedar plank at Williams Sonoma (http://www.williams-sonoma.com/products/cedar-grilling-plank/) If you're just cooking for 2-3, cut the plank in half as they are kind of a one use deal.

Soak your plank in some water, get a brick to keep it from floating. Soak for at least an hour.

Rinse your fish in cool water. Pat dry. let rest and get up to room temperature.

Fire up your grill and get it good and hot.

Grab yourself some Potlatch Seasoning (http://www.williams-sonoma.com/products/potlatch-seasoning/) [This is not a Williams Sonoma commerical I swear :) ]
http://ab.wsimgs.com/wsimgs/ab/images/dp/wcm/201221/0057/img84o.jpg
This is BY FAR the best pre made seasoning for this application! Apply liberally, but not too soon. The salt will pull the moisture out of the fish if it sits too long.

Toss that wet board on your grill, directly over the heat, and close the lid. Listen for the board to sound like a package of lady fingers going off (snap, crackle, pop) and look and smell for the faint smoke.
Put your fish, skin side down on the board and leave the lid UP. Resist the temptation to filp, move, jostle or otherwise be argie bargie just let it chill. After a few minutes, the fat will begin to seep from the fish, poke the thickest part with a thermometer being careful not to let it touch the board or you'll get a false reading. If you like your fish juicy and tender take the board off of the grill at 110-120 degrees, a little more firm 130-135. an old pair of pliers is great for this. Keep the fish on the board and let it rest for about 5 minutes, this lets those juices get redistributed.
The fish is so tender at this point that a thin fish spatula is all thats needed to portion the fish and plate it. The skin should stick to the board, and well, thats ok.

Serve with your favorite veggie and starch, I prefer grilled asparagus and some rissotto and always wash down with a cold beverage. A mild pale ale is my choice.

bingo...else, salmon, olive oil, salt, pepper. grill.

every sunday we get a filet from the farmers market that was swimming in the pacific a day or two before.

[pdmtong]

grilled pineapple or grilled peaches with a little bit of vanilla bean ice cream is a nice finish.

as for the night cap, thats a whole 'nother thread

[roguedog]

.Just made me some tri tip, grilled corn on the cob, garlic bread and some farm fresh tomatoes w/ spinach green onions, onions with a vinagarette on the grill. Nice spicy pinot. Yum.

Twas some good eating...

[old iron rider]

:banana::banana:Smoked New Mexican Chili's is on my list of favorites. Been grilling a lot of zucchini and squash right out of the garden too.

https://sphotos-b.xx.fbcdn.net/hphotos-prn1/58563_425356211639_5018121_n.jpg

:banana::banana::banana::banana:Mexican chiles with a French bike touch. Has to be good. I've gained 5llbs just reading this thread. I'm going to the store today for some jalapeno poppers. I rode 50 mi yesterday, so I won't feel so bad.