1. Welcome! Please take a few seconds to create your free account to post threads, make some friends, remove a few ads while surfing and much more. ClutchFans has been bringing fans together to talk Houston Sports since 1996. Join us!

[GRILLING]What are you grilling for the weekend?

Discussion in 'BBS Hangout' started by donkeypunch, Jul 19, 2016.

Tags:
  1. donkeypunch

    donkeypunch Contributing Member

    Joined:
    Dec 8, 2013
    Messages:
    17,491
    Likes Received:
    18,875
    Post your recipes and grilling tips and tricks here.

    Never really messed with a pork tenderloin before but its very lean with little to no fat marbling. Put some balsamic, olive oil, garlic salt, thyme,steak seasoning, slit it on both sides and stuffed garlic in each slit. Grilled on high heat (around 500F) for about 20 mins and it came out juicy and tender as hell with a great crust.
     
  2. Rocket River

    Rocket River Member

    Joined:
    Oct 5, 1999
    Messages:
    56,793
    Likes Received:
    23,480
    So should one marinate over night . . . .let it soak through the meat?

    Rocket River
     
  3. ISOBall

    ISOBall Member

    Joined:
    Nov 17, 2015
    Messages:
    2,908
    Likes Received:
    1,997
    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
     
  4. el gnomo

    el gnomo Member

    Joined:
    Dec 15, 2012
    Messages:
    7,800
    Likes Received:
    1,885
    Not always necessary, but if you have the time, sure. In general, it never hurts to marinate for longer.
     
  5. donkeypunch

    donkeypunch Contributing Member

    Joined:
    Dec 8, 2013
    Messages:
    17,491
    Likes Received:
    18,875
    I did, but like gnomo said you don't have to. Also you could just roast this in the oven as well- fat side up.
     
  6. dharocks

    dharocks Contributing Member

    Joined:
    Jun 24, 2003
    Messages:
    9,032
    Likes Received:
    1,966
    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:
     
  7. NewRoxFan

    NewRoxFan Contributing Member

    Joined:
    Feb 22, 2002
    Messages:
    45,021
    Likes Received:
    41,877
    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.
     
  8. Mathloom

    Mathloom Contributing Member

    Joined:
    Oct 4, 2008
    Messages:
    14,842
    Likes Received:
    10,284
    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 bitches.
     
  9. VooDooPope

    VooDooPope Love > Hate
    Supporting Member

    Joined:
    Oct 11, 1999
    Messages:
    8,073
    Likes Received:
    2,369
    <blockquote class="instagram-media" data-instgrm-captioned data-instgrm-version="7" style=" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);"><div style="padding:8px;"> <div style=" background:#F8F8F8; line-height:0; margin-top:40px; padding:50.0% 0; text-align:center; width:100%;"> <div style=" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;"></div></div> <p style=" margin:8px 0 0 0; padding:0 4px;"> <a href="https://www.instagram.com/p/BH8zeH4BuRN/" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" target="_blank">Starvation is the best spice. #midnightmeal</a></p> <p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A photo posted by @m.w.barker on <time style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;" datetime="2016-07-17T05:00:12+00:00">Jul 16, 2016 at 10:00pm PDT</time></p></div></blockquote>
    <script async defer src="//platform.instagram.com/en_US/embeds.js"></script>

    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.
    .
     
    1 person likes this.
  10. REEKO_HTOWN

    REEKO_HTOWN I'm Rich Biiiiaaatch!

    Joined:
    Jun 26, 2008
    Messages:
    45,227
    Likes Received:
    15,513
    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.
     
  11. K LoLo

    K LoLo Member

    Joined:
    Jun 27, 2008
    Messages:
    1,303
    Likes Received:
    429
    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.
     
  12. Joe Joe

    Joe Joe Go Stros!
    Supporting Member

    Joined:
    May 3, 1999
    Messages:
    19,242
    Likes Received:
    7,666
    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.
     
  13. donkeypunch

    donkeypunch Contributing Member

    Joined:
    Dec 8, 2013
    Messages:
    17,491
    Likes Received:
    18,875
    Kiwis or any acidic fruit will loosen the fibers. Also, the yogurt helps to tenderize the meat. I usually use milk to tenderize.

    Wooden skewers are for bitches? You cant pull a metal skewer off the grill and start eating off it right away can you? Wooden skewers FTW. :p
     
  14. Blake

    Blake Contributing Member

    Joined:
    Apr 7, 2003
    Messages:
    9,605
    Likes Received:
    2,392
    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.
     
  15. dharocks

    dharocks Contributing Member

    Joined:
    Jun 24, 2003
    Messages:
    9,032
    Likes Received:
    1,966
    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.
     
  16. R0ckets03

    R0ckets03 Contributing Member

    Joined:
    Nov 11, 1999
    Messages:
    16,324
    Likes Received:
    2,034
    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.
     
  17. NewRoxFan

    NewRoxFan Contributing Member

    Joined:
    Feb 22, 2002
    Messages:
    45,021
    Likes Received:
    41,877
    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.
     
  18. Mathloom

    Mathloom Contributing Member

    Joined:
    Oct 4, 2008
    Messages:
    14,842
    Likes Received:
    10,284
    Yes you can! Wooden handles, teeth only touch the meat. Cubes must be bite size.
     
  19. el gnomo

    el gnomo Member

    Joined:
    Dec 15, 2012
    Messages:
    7,800
    Likes Received:
    1,885
    Daaaaaamn. That looks awesome!
     
  20. Asian Sensation

    Joined:
    Oct 29, 1999
    Messages:
    16,080
    Likes Received:
    4,637
    Pretty hard to **** up a prime ribeye.

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

Share This Page

  • About ClutchFans

    Since 1996, ClutchFans has been loud and proud covering the Houston Rockets, helping set an industry standard for team fan sites. The forums have been a home for Houston sports fans as well as basketball fanatics around the globe.

  • Support ClutchFans!

    If you find that ClutchFans is a valuable resource for you, please consider becoming a Supporting Member. Supporting Members can upload photos and attachments directly to their posts, customize their user title and more. Gold Supporters see zero ads!


    Upgrade Now