[GRILLING]What are you grilling for the weekend?

So should one marinate over night . . . .let it soak through the meat?

Rocket River

 

I make the best grilled lettuce salad with grilled eggs with grilled grapefruit I love grilling I will also grill fried chicken and grill a Sunday roast this weekend grilling is my life

 

Not always necessary, but if you have the time, sure. In general, it never hurts to marinate for longer.

 

When I'm having people over I've become a big fan of getting whole rib roasts and strip loins from costco, searing them directly on top of super hot coal, and then finishing them in the Egg. Then you have time to do all your veggies or shrimp or sausage or whatever on the grill, and you can just carve to order.

Added bonus, it forces everyone to eat their steak medium rare :grin:

 

Been really happy with my natural gas Weber E330. Sears steaks and also cooks at a low enough temperature that brisket and ribs come out juicy. Last night grilled salmon to go with Parmesan cous cous and asparagus. Saturday had grilled chicken thighs with one-pot pasta primavera.

This weekend searching for a tri-tip. hard to find at my local Krogers and HEB so checking Randalls. Tri-tip is a little trickier due to the thickness... will try to sear the outside then slide over to indirect the rest.

btw, grilled salad is awesome... simply take a head of romaine, quarter it, coat with olive oil, slap on the grill, drizzle with balsamic. Profit. Heck, grill some pineapple for dessert.

 

Cut some beef up into cubes.

Marinade: quarter or half a kiwi (grated), finely chopped chilli (whatever you can handle), finely chopped onions, yoghurt, salt, pepper.

Marinate for 3 hours minimum. I do it overnight - the longer you plan to marinate, the less kiwi you should use. Kiwi loosens the fibers so that the marinade gets deeper, but this can also go overboard.

Put on skewers. Bbq on charcoal. I like to do 3-4 minutes on each side. Squeeze some lime on it. Eat from skewer. This is fantastic while sipping your favorite hard liquor.

Note: wooden skewers are for b****es.

 

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This past Saturday I did all my prep work before we went out on the lake for the day drinking then when we got home that evening it was into the oven for about 2 hours at 450.

Start by making Jambalaya, while that's cooking make a spiral cut approx 3/4" thick into a large pork loin (Cut from the big end of whole packer style from costco) unrolling it flat into a flat sheet of pork and then pound with meat tenderizer. You should end up with a flat sheet of pork that is as wide and long as the length of a slice of bacon. Season both sides of the sheet of pork with a cajun spice and garlic salt (some prefer Tony's I prefer Konriko). While Jambalaya is cooling take 1 lb of thick sliced bacon and create basket weave on a flexible cutting board and set aside. After cooled cover sheet of pork evenly and generously with Jambalaya and roll up into spiral stuffed porkloin and transfer to shallow baking dish. Take basket weave of bacon and flip it onto the pork loin and then tuck it in on both sides so you have a nice wrap. Coat with mixture of 90% dark brown sugar, 5% cayenne spice, and 5% chipotle spice. (Sometimes I cook then indirect in the baking dish on the Egg but this time I cooked in the oven for convenience but you want to capture the drippings either way) Cook covered with foil for 1.5 hours, uncover and finish cooking until done. When cooked through to temp set aside to rest. Take drippings and separate the fat add some bourbon and reduce slightly. Slice and serve with sauce.
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Did a swordfish steak and lemon pepper sockeye salmon last night on the grill.

Salmon was easy. Oil, salt/pepper, sliced lemons on top with some chopped parsley. Foil and cook for about 15 mins at medium heat.

Swordfish was homemade teriyaki sauce marinade and lots of margarine while it cooks on each side for 5 mins each side.

 

Going to be doing brisket and ribs in a couple of weekends for my son's birthday party (he's 2, but we'll be having a lot of people over). Also going to be doing some fried fish, but obviously that's inside.

Probably start the brisket late the night before, then start ribs on my secondary grill when the brisket is about 1 to 2 hours away. Then I'll switch them over to the Akorn Kamado when the brisket goes into the cooler for a few hours.

 

Most likely just throwing some sausage on the grill. Probably do an appetizer using chicken breasts seasoned with brown sugar, chili powder, and garlic rolled around some cream cheese wrapped in 4 slices of bacon.

 

Great beef fajita recipe. Guests freak out when I make them

Flank steak from HEB. (No, not skirt...if you Jaccard a flank it is superior)
Jaccard it quite a bit (makes it tenderloin tender)
Cover both sides lightly with Fiesta Brand Mesquite flavored rub.
Put into gallon freezer bag and cover with Zesty Italian Dressing.
Let sit 5-8 hours
Remove from bag, shake dressing off somewhat and re-season both sides with the Fiesta seasoning. Liberal amounts
Let sit out for 30 minutes
Meanwhile, get coals hot on grill. When hot, cut a yellow or sweet onion in half and run the onion all over the grill grates. Until it is black. Don't be shy.
Throw flank onto grill and quickly grill on high heat until medium rare.
Serve and enjoy.

 

Yeah, I know a lot of people like it, but I'm personally not a big fan of marinating with acid, just because of the way it sort of breaks down the texture of the meat. I'll usually add citrus zest to the marinade and finish the meat with the juice after it comes off the heat.

 

I'm gonna tell you guys how to make the best freakin garlic beef ever.

1. Get a whole bunch of garlic
2. Get some canola oil
3. Get some salt
4. Blend and make smooth paste. I don't know quantity, I just kinda look and see.

1. Get some nice prime ribeyes with some nice marbling on it.
2. Bring to room temperature.
3. Cut the steaks into small chunks (yeah yeah I know their will be people that say not to do this, but don't listen to them).
4. Put kababs into bowl and sprinkly liberally with salt and pepper.
5. Skewer them
6. Get a really hot fire going. About 600 degrees.
7. Arrange kabobs off the grate but on the hottest part of the grill. Brush with oil garlic mixture.
8. Turn once after about 3 minutes and brush again with oil garlic mixture.
9. Take off and let it cook just for about 3-5 minutes.
10. Bask in glory of all the people around you.

 

OK, here's a slider recipe I got from a Chron article on Super Bowl food.

Brown a pork tenderloin in 2 TBs of olive oil, then cover and bake in oven. Make a relish out of 2 cups catsup, tablespoon brown sugar, tablespoon of rice vinegar, teaspoon Worcestershire, decent size pinch of paprika and red chile powder, warm over heat then add three stalks of diced celery. Make your own (or store-bought, I am lazy) cole slaw. Add slices of pork, coleslaw, and relish on Kings Hawaiian bread rolls.

 

Yes you can! Wooden handles, teeth only touch the meat. Cubes must be bite size.

 

Daaaaaamn. That looks awesome!

 

Pretty hard to **** up a prime ribeye.

This recipe would be more impressive if it tasted good with cheaper cuts. Perhaps a select sirloin.