Click Here!
Page 5 of 6 FirstFirst ... 3 4 5 6 LastLast
Results 41 to 50 of 59

Thread: The Grilling Thread

  1. #41
    waxing poetic Hipcheck's Avatar




    Join Date
    Apr 2001
    Posts
    31,049
    Liked
    1067 times
    Karma
    1311238
    Mentioned
    17 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    328 Post(s)

    Default

    Quote Originally Posted by ianmonsta View Post
    Here's the secret to amazing homemade burgers.

    I use this as a chicken marinade as well with buttermilk, green onions, chives, and garlic.
    "How Dare You Trump My Clever Witticism"

    Click 4 LGK INTERNET RADIO ARCHIVE

  2. #42
    Time wounds all heels. Stormy2213's Avatar




    Join Date
    Aug 2005
    Posts
    4,827
    Liked
    430 times
    Karma
    3276905
    Mentioned
    6 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    123 Post(s)

    Default

    The "Grilling" issue is out now and I highly recommend this magazine (Cooks Illustrated: Home) if you want to learn how to grill a lot of stuff. It's well worth the $8 cover price.

  3. #43
    hangs to the left bodycheck's Avatar




    Join Date
    Oct 2002
    Posts
    7,764
    Liked
    183 times
    Karma
    1017100
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    63 Post(s)

    Default

    Quote Originally Posted by Hipcheck View Post
    A gray Square?
    advanced technique, not to be taken lightly.

  4. #44
    you rollin dirty? ketel&tonic's Avatar




    Join Date
    Jul 2006
    Posts
    8,088
    Liked
    341 times
    Karma
    1006100
    Mentioned
    1 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    5 Post(s)

    Default

    Quote Originally Posted by navinjohnson View Post
    Ankle biter.
    I resemble that remark.



    Finally, a weekend perfect for grilling. I think I'm gonna fire up the 'cue and grill some mahi mahi for tacos...

  5. #45
    Go Tanner Go! roenick's Avatar




    Join Date
    Jan 2003
    Posts
    7,143
    Liked
    1174 times
    Karma
    172522594
    Mentioned
    1 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    103 Post(s)

    Default

    So I ended up getting 4.5 lbs. of Copper River salmon to cook up tomorrow. I paid $9.99 a lb. so I ended up buying the whole fish in two full size fillets. I am going to grill one up tomorrow even though we are having brutal weather in the PUget Sound this weekend. Cool (high '50's) and rain (imagine that! rain in Seattle!). I am still going to grill $40 bucks worth of this fish.

    Here is my Tequila-Orange Juice recipe for salmon - trust me it is awesome:

    1/2 cup of Orange Juice
    3 tablespoons of extra-virgin olive oil
    3 tablespoons Tequila
    1 table spoon chopped cilantro (although I use a lot more)
    1 tablespoon minced jalapeno pepper, with seeds (although I use the whole pepper)
    1 teaspoon granulated garlic
    1 teaspoon kosher salt
    1 teaspoon ground cumin

    To make the marinade: In a small bowl whist together the marinade ingredients.

    Place the salmon in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 to 45 minutes.

    Remove the fillets from the bag and discard the marinade. Grill the salmon, flesh side down, over Direct Medium heat until you can lift the fillets with tongs without the fillets sticking to the grate, 7 to 8 minutes. Turn, skin side down, and finish cooking for 2 to 3 minutes. Slide a spatula between the skin and transfer the fillets to a serving platter.

    Happy grilling as this is a great, and very easy, marinade to salmon.

  6. #46
    Unfiltered
    Guest

    Default

    Quote Originally Posted by ketel&tonic View Post
    I resemble that remark.



    Finally, a weekend perfect for grilling. I think I'm gonna fire up the 'cue and grill some mahi mahi for tacos...
    Now you're teasing me here, too?!? BOOOO!

  7. #47
    FIRE BETTMAN!! BeerMan's Avatar




    Join Date
    Feb 2002
    Posts
    18,747
    Liked
    8134 times
    Karma
    1040000
    Images
    39
    Mentioned
    2 Post(s)
    Tagged
    1 Thread(s)
    Quoted
    188 Post(s)

    Default

    Quote Originally Posted by KRC1221 View Post
    I've got a great rub for ribeyes, ny strips etc....Its different and you must enjoy the flavor of coffee.

    For your first time doing it I would do it in three equal parts....
    1 part freshly groud coffee (DO NOT use pre ground ****)
    1 part brown sugar
    1 part kosher salt

    Put your steaks in a zip lock bag or whatever you prefer and liberally cover the steaks w/ the rub. Let them chill for a few hours and work their magic. I've tweaked it over the years and I now use less kosher salt. Thats my preference. Keep the steaks on indirect heat and cook them nice and medium rare. Enjoy and thank me later!
    about the brown sugar, should it be dried first? I know some who spread out the brown sugar on the cooking tray and let dry before using as rub.

    http://www.smokingmeatforums.com/for...ng-brown-sugar
    Last edited by BeerMan; May 30th, 2010 at 09:33 AM.
    I BELIEVE I'll have another beer!

  8. #48
    Bouncing off Voynov KHenry14's Avatar




    Join Date
    Sep 2006
    Posts
    1,879
    Liked
    537 times
    Karma
    2147483647
    Mentioned
    16 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    206 Post(s)

    Default

    Quote Originally Posted by BeerMan View Post
    about the brown sugar, should it be dried first? I know some who spread out the brown sugar on the cooking tray and let dry before using as rub. Drying brown sugar - SmokingMeatForums.com Community
    Used as a rub then refrigerated it would be a waste of time to dry it. The moisture of the fridge and meat makes drying the sugar moot.

    But to be honest, I don't actually think it's worth the trouble to dry the sugar. But this comes down to a personal preference. If you want to go ahead, but I don't think it's all that important.

  9. #49
    Go Tanner Go! roenick's Avatar




    Join Date
    Jan 2003
    Posts
    7,143
    Liked
    1174 times
    Karma
    172522594
    Mentioned
    1 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    103 Post(s)

    Default

    Quote Originally Posted by roenick View Post
    So I ended up getting 4.5 lbs. of Copper River salmon to cook up tomorrow. I paid $9.99 a lb. so I ended up buying the whole fish in two full size fillets. I am going to grill one up tomorrow even though we are having brutal weather in the PUget Sound this weekend. Cool (high '50's) and rain (imagine that! rain in Seattle!). I am still going to grill $40 bucks worth of this fish.
    So I grilled up the Copper River salmon tonight. Unreal fish. The delicacy and richness of flavor is off the charts. Be real careful when you grill it up. It tends to fall apart real easy and is difficult but you just have to pay attention, which I didn't. Regardless I got it done and it tasted great. The family loved it. I have another 2.25 lbs. and will cook it up soon. Very much looking forward to it.

  10. #50
    Team LGK KRC1221's Avatar




    Join Date
    Jan 2010
    Posts
    4,124
    Liked
    2397 times
    Karma
    1466238484
    Mentioned
    2 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    236 Post(s)

    Default

    Quote Originally Posted by BeerMan View Post
    about the brown sugar, should it be dried first? I know some who spread out the brown sugar on the cooking tray and let dry before using as rub.

    Drying brown sugar - SmokingMeatForums.com Community
    Hmmm that's interesting. I took the brown sugar right out of the jar that we store it in and put it on the steaks. I've never heard of drying it but who knows. I actually used that rub on some ribeyes from Whole Foods over the weekend.

    Also picked up their hardwood charcoal. It doesn't last super long so you need to use a good amount. Gave the steaks a quick sear over the coals and then used indirect heat the whole time.

    If you try drying out the brown sugar let me know what you think!
    Posted via Mobile Device

Page 5 of 6 FirstFirst ... 3 4 5 6 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68