Summer is here...share an idea!

[djc33]

Hello everyone,

With the start of summer and the big BBQ contest happening in the Jokes and Humor forum I thought that we can share some Ideas for cooking on the grill!

Now I'm a city boy, so I'm sure I having nothing on all of you! I do love to cook & grill, but I'm sure I will see some really great stuff here!

I'm going to start with something really really easy!

Take a couple of pounds of pork cutlets cut super thin!
Soak them in Regular Bulls Eye BBQ sauce for a few hours.
Add some fresh pepper, salt, and a bit of Oregeno.
Grill them for a minute or two on each side.
Great Flavor, I really enjoy them!

OK, lets here from some of you pro's!

later,
djc33

[quaddawg]

OK, I'll bite.

I take whole Portabello mushroom caps,

fill them with a concoction of garlic, onion and butter and slap them on the grill.

Simple and DELICIOUS!!!

[rocketmangb]

my crowd pleaser is ribs.
lots o people boil them first,which just ruins them.
use a dry rub on them and wrap tightly in foil.
put in the oven for FIVE HOURS at 200 degrees.
then finish em on the grill with BBQ sauce,just long enough to get sauce nice and gooey.

rocketmangb

[CalgarySat]

First you need some genuine ALBERTA beef. It's like no other in the world. I'm not sure what you guys feed your cows down in the states, but it's not good, whatever it is. Trust me on this one, any steak lovers out there, come to Calgary if you want to have a steak the way it should be!

Now for the recipe: 1 steak (Alberta beef, T-bone or Top Sirloin preferably), put on favorite seasonings. (If you have time marinate overnight.) Heat BBQ to hot as hell and put steaks on. Lower temp to as low as it goes. Cook for 1 minute, 30 seconds, rotate 90 degrees. (This makes those cool little lines in it like you get at The Keg.) Cook for 1 minute 30 seconds and flip. Cook for 1 minute 30 seconds, rotate 90 degrees. Cook for 1 minute 30 seconds and remove. This will have a rare, juicy, tender piece of Alberta beef!

[zcubed]

Originally posted by CalgarySat
First you need some genuine ALBERTA beef. It's like no other in the world. I'm not sure what you guys feed your cows down in the states, but it's not good, whatever it is. Trust me on this one, any steak lovers out there, come to Calgary if you want to have a steak the way it should be!

Now for the recipe: 1 steak (Alberta beef, T-bone or Top Sirloin preferably), put on favorite seasonings. (If you have time marinate overnight.) Heat BBQ to hot as hell and put steaks on. Lower temp to as low as it goes. Cook for 1 minute, 30 seconds, rotate 90 degrees. (This makes those cool little lines in it like you get at The Keg.) Cook for 1 minute 30 seconds and flip. Cook for 1 minute 30 seconds, rotate 90 degrees. Cook for 1 minute 30 seconds and remove. This will have a rare, juicy, tender piece of Alberta beef!

Where's The Beef???

USDA PRIME -- that's where

I am gonna try your recipe, though, but I'm gonna substitute USDA rib eye for that Alberta RCMP horse meat.:D However, I don't believe i have a "hot as hell" setting on my grill.:D

[zcubed]

Alright CalgarySat
I tried your cooking method tonight. It worked pretty good. It did leave good grill marks. I prefer my steak medium rare, so i cooked it for 2 minutes at a pop instead of 90 seconds. The steak was good and tender. USDA ribeye.

[Bushman]

If you are a fan of Pork chops..try this one...4 pork chops, bone-in or boneless, about 1-1/4 inches thick
1/3 cup cider vinegar
1/2 cup molasses, sorghum or cane syrup
1/2 cup prepared mustard
3 tablespoons Worchestershire sauce
1/2 teaspoon crushed red pepper flakes

Mix all the stuff together in a big bowl..and then throw in your chops..You can cook right away or let sit overnight...And cook on the grill..Enjoy

Bushman

[zcubed]

Originally posted by Bushman
If you are a fan of Pork chops..try this one...4 pork chops, bone-in or boneless, about 1-1/4 inches thick
1/3 cup cider vinegar
1/2 cup molasses, sorghum or cane syrup
1/2 cup prepared mustard
3 tablespoons Worchestershire sauce
1/2 teaspoon crushed red pepper flakes

Mix all the stuff together in a big bowl..and then throw in your chops..You can cook right away or let sit overnight...And cook on the grill..Enjoy

Bushman



Hey now, i love pork chops. I can't wait to give this recipe a try. I've never tried them with molasses or cane syrup. I usually use brown sugar and/or apple juice. I'll fire up the grill again in another day or two and give it a try.

[djc33]

Now we are getting somewhere! Some great recipes and some instant feedback! I'm going to give a couple of these a try over the weekend!

Keep them coming gang!

later,
djc33

[wannano6]

Where are the recipes from our two dueling grillers Coop & Muggles. I wouldn't expect their best stuff (You know they have to save that for the cook off) but I thought they'd have a couple of tidbit teasers to share.....




.........it doesn't stink unless you stir it..........

[teetas]

Man my mouth is starting to water.

Chicken kabobbs
1 pack of chicken
1-2 large sweet vidalia onions
1-2 large green peppers
pack of cherry tomatos
pack of McCormick Grill mates mesquite marinade
pack of wooden or metal skewers

chop your chicken, onion, and peppers in about 1-1/2 inch pieces then set aside

mix your marinade and put your chicken, onion, peppers,and tomato in marinade

let stand for a few hours or over night for best result

when done marinating slide chicken, onion, peppers, & tomates on skewers

cook on the grill over medium high heat and in 10-15 minutes you'll be enjoying the best dam chicken kabobbs you've ever had. LOL

[CalgarySat]

Originally posted by zcubed
Alright CalgarySat
I tried your cooking method tonight. It worked pretty good. It did leave good grill marks. I prefer my steak medium rare, so i cooked it for 2 minutes at a pop instead of 90 seconds. The steak was good and tender. USDA ribeye.

Glad you liked it. :D But seriously, come to Calgary and I'll take you to eat the absolutely best steak you've ever had. I love the little grill lines too. They make the steak look just perfect. And the "hot as hell" before putting the steak on sears the juices in, keeping that great flavour. I'm sure most people knew, but hey, just offering some hints here.

[Alaccountant]

I screw up all the grilling that I do. I eat it, cause, I eat McDonalds without a complaint.

I bought books, got temp. thermometers, use oil on the grill to stop the sticking. Whatever and whenever, I screw it up...Thank GOD everbody has enought to drink first and my humor and expressed self humiliation makes up for the uneven food, whatever.... hamburgers, hotdogs, port chops, steak, chicken. Baste it, sure I baste it, still comes out crappy, taste good, so long as you cut off the burnt spots.

Hey, I just learned how to make microwave popcorn, what else do you expect. So I have a message to all you genius grillers out there in Pirate land.


FU

[rocketmangb]

and that was the MAYOR ?

rocketman

[CalgarySat]

Originally posted by Alaccountant



FU



Now that wasn't very nice. Hmmmm ... We can grill and you can't :gg nah nah na boo boo! :rolleyes:

[Alaccountant]

I'm just jealous of you guys that know how to do it. I'm even more jealous of you guys that have your wives or girl friends do it.

If you smell smoke up there in Canada, don't worry, it's me grillin. I watched a whole season of Grillin and Chillin on the food channel, didn't help. Soooo, when a mental retard like me can't do something, we learn to say the key words to all that can....FU....Bet you great barbies can't catch a pencil rolling off a desk faster than me. Bet you can't use up three erasers faster than me. Bet you can't BS faster and deeper than Alaccountant....Bet my grill cost more than yours and I still can't get the food right. Bet my wife says words to me when I am grillin that yours wouldn't even know the meaning of. Soooooooo there, Fu to your nice jucy medium cooked chicken breasts, ya know, the ones with the even grill marks on them....big showoffs....LOL (I am laughing, hope you are too)

Al

[quaddawg]

Cognitator

[teetas]

This one is easy and quick.

a couple pounds of large shrimp
Bulls eye BBQ sauce

peel the shell off the shrimp
smother them with the BBQ sauce and cook on the grill over medium heat for about 10 min and enjoy.

[djc33]

Hey Teetas,

For some reason BullsEye is the best for really smothering stuff and getting a good flaver! I don't know what they put in that stuff, but it really works!

later,
djc33

[MaHooNa]

USDA and AAA Canadian Beef

All the large proccessing beef plants are owned by the Americans..Cargil..Better Beef are both Yankee owned we export more Canadian Beef than we keep..theres alot of AAA Canadian Alberta Beef floating around the states...So when the Yanks get a good steak chances are it was from Western Canada. :)

[CalgarySat]

My bro in law works at Cargill. That is true! We export tons of beef.

[Crestman]

Hey CalgarySat...Your 100% right on the steak....When I go and visit Ma (In Calgary) she always goes to the corner butcher and picks up a few of the best cuts and grills them up for me...Never had a better steak...And I have to say, I’ve had a lot of steak from a lot of different places...They make em good out there..Anyway, I found this recipe on canoe a wile back and gave it a try....I have my own way of doing ribs but this one is really worth a go...Give it a try!


Plum-glazed baby back ribs


If you like 'em sliding off the bone, these are the ribs for you. An enzyme found in the pineapple juice doubles as a natural meat tenderizer in the marinade. Brush those ribs with the plum glaze, and you're in Polynesian paradise.

Indirect/Medium

For the marinade:
1 cup fresh pineapple juice
1/2 cup finely chopped yellow onion
1/3 cup honey
2 tablespoons rice vinegar
2 tablespoons thinly sliced fresh ginger
2 teaspoons minced garlic
2-3 slabs baby back pork ribs, about 4 pounds

For the glaze:
2/3 cup firmly packed dark brown sugar
1/4 cup dry sherry
2 tablespoons red wine vinegar
2 tablespoons soy sauce
1 teaspoon hot mustard powder
4 large plums (about 1 pound), pitted and quartered
Asian sesame oil
Kosher salt


To make the marinade:
In a medium saucepan combine the marinade ingredients and bring to a boil. Remove from the heat and allow to cool.

Place the ribs 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 8 to 12 hours, turning occasionally.

Remove the ribs from the bag. Strain the marinade and reserve 1 cup for use in the glaze.

To make the glaze:
In a large saucepan combine the reserved marinade with the glaze ingredients. Bring to a boil and simmer over medium heat, stirring occasionally, until the plums are falling apart and the liquid has thickened, about 40 minutes. Remove from the heat. Strain the glaze, pressing it through a sieve. Reserve 1/2 cup of the strained glaze to serve with the ribs; use the rest for basting the ribs.

Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush with sesame oil and season with salt. Grill, rib side down, over Indirect Medium heat until the meat is very tender and has pulled back from the end of the bones, 1-1/2 to 2 hours. During the last 20 minutes of grilling time, baste with the glaze. Remove from the grill and allow to rest for 5 to 10 minutes before slicing into portions. Serve warm with the reserved glaze.

[cooperhillgirl]

Originally posted by cellular
but the best beef by far is the corn fed USDA Prime raised in the heart of the MidWest US. Best Pork too.

I'm with you cellular ;) It's good stuff!!! I raise my own...

[CalgarySat]

Originally posted by cellular
I like prairie grass fed beef, but the best beef by far is the corn fed USDA Prime raised in the heart of the MidWest US.

Corn fed? Good lord. Grain fed cows is where it's at. I had steaks in Utah once and it looked slimy and didn't feel right. (Yes I feel my steak before cooking, how else would I rub the spices in?) I asked them about it and they said they were corn fed. Yikes. Yucky yucky yucky. :eek: Gotta have grain fed cows for the best steaks. :cool:

[crownvic]

cellular,
I'm Like you if I stay with it and don't start drinking and Yakking with the company I can do a good job.
Last time I was talking to cerberus on the phone and the food was ruined.
I use Pineapple juice along with a good seasoned marinade on the briskets quite a bit.
My Steaks I don't really like much of anything on them (it Takes away the flavor)I like it Mooing (rare)
Coop seeing i did'nt get them games you can ship me one of your cows already processed and I will forgive you:D
Cya Vic.

[var24]

Here's a marinade for garlic lovers. I use it mostly on chicken but it is also good for fish and shrimp. Quantities depend on your taste and how much chicken you are cooking--if you use enough garlic it is almost impossible to fail with this recipe. Limes and garlic must be fresh!

Juice of limes (or lemons)
Garlic cloves--peeled and mashed (in a garlic press)--impossible to use too much
A splash or two of olive oil (a bit more if using skinned chicken)
cayenne, black pepper and salt to taste

Marinate at least a couple of hours or overnight--you can also put chicken and marinade in a freezer zip lock bag and freeze for later use--great for camping trips.

Be careful not to overcook the poultry or fish--it gets dry.

If this is not enough garlic for one meal then do a garlic salad--pressed garlic and chopped tomatoes added to your favorite oil and vinegar (or Italian or Ceasar) dressing. Let this sit for at least an hour and then toss with Romaine lettuce and parmesan cheese. Invite all your friends over 'cause no one else will get near you!

[zcubed]

BBQ Sauce

1 -- 14oz. bottle of ketchup (not catsup)
1 -- cup brown sugar
1 -- cup sweet pickle juice
1 -- medium onion (grated)
1 -- cup water
2 -- Tbs. Lea & Perrins
1 -- Tbs. pepper
1 -- Tbs. salt
juice of two lemons

Combine all of the above and boil it for about 17 minutes. Keep refrigerated. Goes great with brisket, and it's not bad with chicken or pork.

[Crestman]

Ya gotta love those chicken wings....Whose got a good recipe for Honey Garlic sauce for them....

[CalgarySat]

Originally posted by zcubed
BBQ Sauce

1 -- 14oz. bottle of ketchup (not catsup)
1 -- cup brown sugar
1 -- cup sweet pickle juice
1 -- medium onion (grated)
1 -- cup water
2 -- Tbs. Lea & Perrins
1 -- Tbs. pepper
1 -- Tbs. salt
juice of two lemons

Combine all of the above and boil it for about 17 minutes. Keep refrigerated. Goes great with brisket, and it's not bad with chicken or pork.

Gonna try this one tomorrow. Sounds good! I'll let u know how it goes. :D

[Alaccountant]

My grill is a Barbeque Galore, top of the line model, too lazy to go outside and look at the name. (Barbeque Galore is spelled wrong, I'm sure)

Here is Southern CA, they are sold with a membership to their private cult...Anyhow, I believed the sales pitch when they sold the sucker to me, now I'm just another sucker. Ya don't throw these babies away, you bring them in for a tune up and rebuild, like a lifetime committment.

Cellular, it sounds like we both went to the same grilling school. What was that course called? Bull---- while grilling, 19 sure fire techniques for ruining the food.

Good luck to us, huh?

[teetas]

Originally posted by djc33
Hey Teetas,

For some reason BullsEye is the best for really smothering stuff and getting a good flaver! I don't know what they put in that stuff, but it really works!

later,
djc33


djc33,
Your right, you can put that on about anything, hamburgers, steaks, whatever and it turns out awesome. Cook on my grill everyday, rain or shine summer and winter and I swear by the stuff.

[Iyrland]

two weeks ago i was at a crawfish boil in ocean spring, miss. and they washed the bugs in a bucket and they boiled the crawfish for a while .....they put sausage, mushrooms, onions, and cron on the cob............it was pretty good especially the sauce they used to dip the mudbugs into......

[crownvic]

Originally posted by Iyrland
cron on the cob............it was pretty good especially the sauce they used to dip the mudbugs into......

What is Cron I ain't never tried that:D Is it some kinda roadside kill.
Vic

[fancy pants]

Iyrland, I am soooooo jealous. I live for crawfish boils!

For those of you who have'nt tried crawfish:

Ingredients needed:

30 lbs of Live Crawfish (1 sack)
8 Small Onions
8 Small Potatoes
8 Ears of Corn
Fresh Garlic
Andoulle sausage
Fresh Mushrooms
4 Lemons
3 lbs Fruge's Original Seafood Boil
Six Pack of Cold Beer

How to:

Bringe seasoning to a boil in pot. Throw in red potatoes, sausage, onions and corn for about 10 min. Throw in crawfish for five min. Take off stove and let crawfish soak up seasoning for 10-20 min. (depending how spicey you like em). After everything is cooked you slap it down on a picnic table with newspaper on top and chow down. No utensils involved. Suck the head and squeeze the tip (remind you of a good old Radiators tune?). Don't forget paper towels and lots of cold beer.

[crownvic]

Originally posted by cellular
You guys are eatin your bait?



LOL, You are funny tonight Cell.
Do you mean with Iyrland (That's even funnier).
Oh you mean crawfish:D Vic..[Edited by crownvic on June 7th, 2001 at 05:14 PM]

[zcubed]

Cajun Popcorn (fried crawfish tails)

1 egg
1/4 milk
1 lb. peeled crawfish tails (i use the frozen ones you can get in the freezer section at the grocery store)
4 tsp. of you favorite spice mixture (e.g. creole, cavenders, etc. or create your own)
1 cup yellow cornmeal
1/2 cup flour
oil or shortening for deep-frying

Beat together the egg and milk in a mixing bowl. Add the crawfish tails and 2 teaspoons of the spice mixture. Turn to coat the tails evenly. Let sit for 10 minutes.
In another bowl, combine the cornmeal, flour, and the remaining 2 tsp. spice mixture.
Remove the tails from the egg-milk mixture and add to the corn-flour mixture. Toss to coat evenly. Shake off the excess.
Heat the oil to 360 F in a large pot or deep fryer. Fry the tails a few at a time until they pop to the surface and are golden, about 2 minutes. Drain on paper towels.

[Iyrland]

hey fancy pants....you gotta be from the south...in your recipe you mentioned different foods to place into the boil also and you said "andoulle sausage".......now any sausage expert nows that gumbo sausage(andoulle) is alway better tasting than regular smoked sausage.............hey there where do you live pirate dweller.......i live in new orleans and miami.............

[zcubed]

Originally posted by Bushman
If you are a fan of Pork chops..try this one...4 pork chops, bone-in or boneless, about 1-1/4 inches thick
1/3 cup cider vinegar
1/2 cup molasses, sorghum or cane syrup
1/2 cup prepared mustard
3 tablespoons Worchestershire sauce
1/2 teaspoon crushed red pepper flakes

Mix all the stuff together in a big bowl..and then throw in your chops..You can cook right away or let sit overnight...And cook on the grill..Enjoy

Bushman



I just got through trying this one. It was GREAT!!! At first, i was skeptical because i don't like mustard, but let me tell ya, it was very good. This one is worth trying! Thanks Bushman!

[mmwt]

My greatest cooking discovery in the last few years is a seasoning. It's "Rendezvous Famous Seasoning".

One of the greatest rib joints in the world is the Rendezvous in Memphis. They put out some of their products and their dry rub is awesome.

My favorite use is to smother thick ol' strip steaks with the rub and let it set for an hour or so. Fire up the grill as hot as you can and then sear the steaks for a couple of minutes on each side. Settle the fire down and cook until desired. I cook 'til the internal temp is 149 degrees, perfect med rare.

I also use it for baby back ribs......rub 'em, let 'em rest and then cook them at 300 degrees for 30 minutes a side. Man are they great.......

If you do a web search you can find Rendezvous products available at a number of places.

This talk is making me hungry, see ya'.

[SC_Reaper]

Hey guys,
For anyone that is a lover of BB King's BBQ Ribs here ya go =)

2 Pounds Pork Loin Ribs
Dry Spice Rub (recipe follows)
4 cups canned tomato sauce
1/2 cup diced tomato
1/4 cup firmly packed brown sugar
1/4 tablespoon Worcestershire sauce
2 tablespoons dried onion
1/4 cup soy sauce
1/4 cup water

Coleslaw and grilled corn on the cob as
accompaniments

Rub ribs well with some of the Dry Spice Rub and refrigerate,
covered, for 4 to 6 hours.

In a saucepan combine tomato sauce, tomato, sugar,
Worcestershire sauce, onion, soy sauce, water, and 1/2 cup
Dry Spice Rub and cook over very low heat for 3 hours.

Preheat a grill or smoker over low heat until hot. Add ribs and
cook, covered, for 3 to 5 hours. Brush with sauce during last
minutes of cooking. Serve with remaining sauce, coleslaw, and
corn.




(Dry Spice Rub)

1 cup chili powder
1 tablespoon garlic granules
1 teaspoon onion powder
1/2 teaspoon cumin
1 1/2 teaspoons salt
2 tablespoons seasoned salt

In a jar combine all ingredients well and store in a dry place,
covered, until ready to use.
Hope ya enjoy!!!

[zcubed]

Originally posted by teetas
This one is easy and quick.

a couple pounds of large shrimp
Bulls eye BBQ sauce

peel the shell off the shrimp
smother them with the BBQ sauce and cook on the grill over medium heat for about 10 min and enjoy.

Well, I just got through with this one. It was very good!!! Some times the quick and easy ones are some of the best. I was worried about them sticking to the grill, but that didn't happen. I'll remember this one! Thanks, Teetas!

[zcubed]

Originally posted by rocketmangb
my crowd pleaser is ribs.
lots o people boil them first,which just ruins them.
use a dry rub on them and wrap tightly in foil.
put in the oven for FIVE HOURS at 200 degrees.
then finish em on the grill with BBQ sauce,just long enough to get sauce nice and gooey.

rocketmangb

Sorry I keep upping this, but i keep trying these recipes out, and they have all been really good, and i have to come back here and report.

This time, man 'o man. These ribs are sooo good!!! Scrumdidliumptious in the truest sense of the word. I used KC Masterpiece Hickory Brown Sugar sauce. You have to give this one a try!!! Thanks Rocketman!!!