Posts
1676
Joined
4/1/2008
Location
Hartford, WI, USA
Edited Date/Time
1/26/2012 8:16pm
Since it's summer here, would like to atleast once a week make dinner on the grill.
Someone had a good fish taco recipe awhile back, repost it if you have it... would love to make that one.
PS, I switched to propane this year.
Someone had a good fish taco recipe awhile back, repost it if you have it... would love to make that one.
PS, I switched to propane this year.
http://www.grilling-recipes.com/
I grill 3-4 times a week. Montreal Seasoning can be you're best friend. They also make a low sodium one. The Spicy Montreal Seasoning on a steak is killer and the Chicken Montreal Seasoning is good too.
Try this one:
Rack of Pork
Take one rack of pork that been bone dressed by the butcher.
Take 8-10 cloves of garlic and using a knife blade to pierce the meat insert the cloves into the meat between the bones.
Mix together
2-3 tablespoons of olive oil
half a cup of a nice deli mustard
1-2 tables spoons of fresh cracked black pepper
2 teaspoons of sea salt
3-4 tablespoons of fresh rosemary.
Rub mustard spice mixture over meat and stick into a large ziplock bad and stick it into the fridge for 1-2 days to season.
Get the grill up to it's hottest setting. Apply some oil to the grill to prevent the meat from sticking. Place the pork roast onto the grill (bone side down to start) when it's at it's hottest point. Immediately cover and reduce heat and let the heat come down to the 325-350 degree range. Use a squirt bottle of water to shoot out any flame ups. Turn once while cooking. Depending on the size of the roast and the heat of your grill it should take between 1 - 1 1/2 hours on the grill. A meat thermometer is a good thing to have. Remove from grill and wrap in foil for 15 minutes before carving/serving.
Cut meat between bones and serve as chops. Most pork roasts have about 6 meaty chops. Goes great with some new red potatoes with butter and dill and some fresh ears of corn.
I have a pork chop recipe thats is pretty good. Give it a try and let me know what you think
I just kinda eyeball everything, but I will try to break it down into measurements for you.
Take about 2 to 3 lbs of your choice of pork cut (pork loin chops, pork loin sirloin chops, etc...)
put the chops in a gallon size zip lock bag
cover chops with about 10 to 15 oz of apple sauce (again, just eyeball, untill the chop are all covered). Then pour your favorite BBQ sauce (sweet baby rays) in the bag (maybe about 1/4 of a cup of bbq sauce). Then add about 1/8 of a cup of worcestershire sauce into bag. Mix around until marinade is all one color, then put the bag into the refrigerator for at least 3 hours.
Before grilling....season chops with a bbq season (Mr. Stubs, famous Daves, etc...) or season with salt, pepper, garlic powder, and onion powder. If you like really hot/ spicy food add cayenne pepper or maybe you have another seasoning you would like to use
When you put the chops on the grill...put the mariande (apple sauce, bbq, and worcestershire) on top of chop, so it cooks the mariande into the meat. Slow cook chops (or smoke them) untill they are cooked.
I dont know if its the sugar from all the apple sauce and bbq sauce, but the combination of the two on the pork is outstanding...And try to not flip the chops while they have the marinade on them, for as long as possible. That way they cook longer with the marinade on them.
Hopefully you enjoy them as much as I do, and as much as the people who I have made them for.
P.S. I make the best Carne Asada in the world but im never giving that one up. You will just have to come over and try it for yourself.
The Shop
Luxon 4-Post Bar Mounts
$189.95 - $239.95
DeCal Works Huge Plastic Inventory of UFO and Polisport kits.
Buy some Ball Park brand franks (all beef). Heat the coals up (skip this step if you use gas) until they turn white so that they won't flame up and burn the dogs. Then, open the package with a knife, fork, scissors, your teeth, or some other sharp object. Once open, take the franks out of the package.
At this point, you need to really pay attention because this is where the recipe gets complicated.
Neatly arrange the franks on the grill PERPENDICULAR to the grill itself. This is of utmost importance in this recipe. You want the grill to leave pretty little black marks on the franks and it will only do that if you have the franks perpendicular to the grill.
Now, make sure you rotate the franks frequently to keep them from burning. They are usually done in less than 10 minutes. Make sure you get black marks 360 degrees around the franks and whatever you do, don't drop any into the fire.
For an advanced technique, you can also grill the hotdog buns for a few minutes.
Finally, top with condiments of your choice: Mustard, Ketchup, Mayo, Relish.
I can tell you right now, you will love this recipe and so will every kid under the age of 12. Perfect for family BBQs. If you need this recipe in powerpoint form let me know. I can add pics if you need.
I am just a rebel like that.
Have you tried the SPICY Steak one? Has a bit of a bite to it. On pork chops it's excellant.
Works for me on the grill, my buddy came over & was stealing chops off the grill! lol
btw regarding pork chops- the thin ones with the bone are better imo....
Seven and a half min per side with a med-hot to hot grill to sear in all the yummy juices and enjoy. I prefer either a porterhouse or a lean ribeye. If you must "season" use peppercorn both whole and cracked, rub it into the meat prior to cooking.
or get a real fat thinck pork tenderloin and bathe it in a lightgarlic and salt mixture... hot heat to sear all the outside then lower the heat and let it slow cook for about 35-40min.
This recipe will also give you the best sandwiches the following days at the shop.
Whatever you can get fresh. That’s the #1 ingredient in any good recipe.
1 cube of butter
8 oz. honey
1/2 an onion (chopped very fine)
6 to 8 cloves of garlic (coarsely chopped)
1 Tbl spoon dried rosemary (two if fresh)
2 tsp dried basil (four if fresh)
1 tsp ground sage (two chopped into a paste if fresh)
2 bay leafs
Zest of one good sized lemon
2 Tbl spoons soy sauce
1 Tbl spoon worshtesheshershire... You know the stuff.
8 oz. of your favorite hot mustard
10 oz. ketchup
2 tsp corn starch
4 oz. beer
Tobasco to taste (I use about a Tbl spoon and a 1/2)
Mix the ketchup and mustard together, and set aside.
Melt the butter over medium heat, add the onions.
When the onion is translucent, add the garlic, herbs and lemon zest.
Stir until the mixture starts to boil.
Add the soy, worschteshershire..., and honey.
Stir occasionally until boiling.
Add the ketchup/mustard mixture, stirring occasionally again, until boiling.
Reduce heat and simmer for 10 to 15 minutes, stirring occasionally.
Mix the corn starch and beer, increase heat, add beer mixture slowly, while stirring constantly.
When the sauce reaches a hard boil, continue stirring for about a minute.
Let it cool for a while to reach a thick, sticky consistency.
Brush it on what ever you're grilling.
http://www.cooking.com/Recipes-And-More/RecDetail.aspx?rid=2626
Here's a very simple chicken one.
Buy yourself some boneless skinless chicken breasts. Enought to feed the family. Take them home and trim off any excess fat or skin that was left on.
Get a middle of the road Italian Salad dressing. Nothing too fancy. I use Kraft and Wishbone and from time to time will go with the Newman's Own.
Put the chicken in a gallon zip lock and cover with 6 to 8 oz of the Italian dressing. Refrigerate for about 3 hours then take out and let stand for an hour or so until meat is almost room temp. Don't wait around too long, it IS chicken you know.
Heat the grill up really hot, maybe 450 or so. Throw the chicken on the grill and close the lid and reduce the heat to low.
After about 5 minutes turn the chicken over. Another 5 to 7 minutes should do it if the breasts aren't too thick.
Don't over cook them, that's the number one problem I see when cooking chicken. You just want it to be white all the way through. Much further and it gets all tough and stringy.
Goes great with pasta salad and fresh green beans (cooked until they fall apart).
Pit Row
300 deg 30 min a side
wrap tightly in tinfoil, put in some apple juice to "boil" in
then galze with BBQ sauce
Was pretty good!
Even better than the roast. More surface area per serving for the glaze. I just threw all the crap in a zip lock and shook it around until it was coated.
Marinade
1 cup dark Mexican beer, such as Negra Modelo
2 tablespoons dark sesame oil
1 tablespoon finely chopped garlic
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper
6 boneless, skinless chicken thighs, about 4 ounces each
Guacamole
2 ripe Haas avocados
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt
6 flour or corn tortillas (6 to 7 inches)
1. In a small bowl whisk the marinade ingredients. Place the thighs in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 4 hours, turning the bag occasionally.
2. Scoop the avocado flesh into a medium bowl. Add the lime juice and salt. Using a fork, mash the ingredients together. Cover with plastic wrap, placing it directly on the surface to prevent browning, and refrigerate until about 1 hour before serving.
3. Remove the thighs from the bag and discard the marinade. Grill over direct high heat (450°F to 550°F), with the lid closed as much as possible, until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. Cut the chicken into thin strips.
4. Warm the tortillas over direct medium heat (350°F to 450°F) for about 1 minute, turning once. Pile the sliced chicken inside the tortillas. Top each with a spoonful of guacamole. Serve warm.
Makes 4 to 6 servings
For pork chops...I brush with EVOO and squeeze a half lemon on each side, add some salt, onion and garlic, then cook the chops with a half lemon sittin on the meat. Perfection (I also grill salmon this way---only in tin foil bowls...tasty).
I'm hungry now...gonna have to grill something tonight...
I bough a half a beef from my uncle this past winter, and we have a freezer full of beef...so I'm going to go with the fillets tonight I think. Since I paid $3/pound for everything...
I always cook steaks to medium rare unless someone wants them cooked longer. I think overcooking the steak/chicken is the biggest waste of taste.
Seafood it's -
Boiled without anything on it... I asked for some Old Bay and the waiter said he'd never heard of it. People down there didn't know shit about STEAMED shrimp and Old Bay seasoning..
And it's good on any type of potato....ever had the a bag of these?
Ugh! I'd rather serve them an old shoe.
Take a spiral ham (seasoned if you like) or a 3/16" sliced from the deli bone in shoulder (half boneless) ham.
Take a slice and put some brown sugar on it along with sliced fresh pineapple (canned pineapple will work). If you have never had it, fresh pineapple is so much better.
Do not flip or turn, just burn the shit out of it. Takes about 5 to 10 min.
The brown sugar will caramelize.
Very quick, very easy, very good. Goes great with Corn on the cob on the grill. applesauce warmed in the microwave and a cold beer.
Give it a try. It's easy, inexpensive and surprisingly very good and something different.
I also usually cook this with grilled spinach. Just buy a 1lb of frozen spinach.
Open and place in foil.
cover with lotsa Olive Oil, minced onion, salt and pepper.
Wrap foil and place on grill as the grill is warming up.
Put on top rack, while your ham is cooking. Will be done about the same time the ham is done.
For steaks it's best to use filet mignons Salted liberally with Kosher or sea salt, what ever you can find, it's almost hard to add too much.
Heat your cast iron skillet Really Really hot on the stove. After reaching a super fricken hot temp add 2 tbl spoons butter and 2 tbl spoons olive oil. Stir the butter and olive oil then throw in the steaks 3 min each side (mine were about 1 1/2 inches thick). After searing pull off the stove and stick the whole skillet in the oven already preheated to 450. Let em sit for 5-6 min pull out and serve.
Best steaks you'll ever have.
Side note: depending on the pan size you don't wanna cover more than 1/2 the surface area because the heat will drop and the steaks won't sear properly.
Post a reply to: Looking for a good grilling recipe