Grilling season has officially begun here in Minnesota!
From now until the weather turns to the cold side (sometime in November, usually) Gin and I make most of our meals on the grill. About the only time we use our oven/stove is when the weather is too bad to grill.
We grill about anything and everything!...Burgers, brats, steak, chicken, fish, pork chops and vegetables. Tons of veggies on the grill! Corn on the cob, asparagus, potatoes, onions, peppers, mushrooms, zucchini, etc.
We love grilling. And we have some special favorites we like to grill!
OK...There is NOTHING like steak on the grill. That's about as good as it gets! But, there are a few other things we love on the grill too.
Grilled lobster is awesome as well as plank grilled salmon, or grilled Alaskan king crab legs. Those are our other favorites...
So....what do you all like to throw on the grill?...
Slice vidalia onions into rings and make a packet of foil. Sprinkle with butter, brown sugar and parmesan cheese.
Throw on the grill and roast till onions are cooked.
Other than the lobster and crab legs, I think you pretty much covered it! ;D
Right now, milord is trying an idea he picked up from Food Network yesterday- "inside-out" burgers, stuffed with cheese and other goodies. He's not so sure his first effort is going to work out. No to worry, I'm looking forward to eating the evidence!
My Dragon's Eggs -
Fresh Jalapenoes stuffed with cream cheese/jack cheese/salsa, wrapped in bacon and grilled until the bacon is done.
I have a small grill I've yet to use, guess I need to break it in!
Can the George Foreman grill count?
We've got a couple grill baskets which we often use for grilling mixed veggies (bell peppers asparagus a little onion) along with whatever dead animal flesh we have on hand.
Some scallops on skewers is something I want to try.
My favorite is grilled Legolam (a nod to "Bored of the Rings")! I take a butterflied leg of lamb, make a paste of pressed garlic, kosher salt, pepper and minced fresh garlic, rub the leg of lamb with this and marinate it overnight. Let it come to room temp before grilling and let it rest for about five minutes before slicing after it's cooked (about thirty minutes or so, depending on the thickness of the lamb, turning often). Also like to pair this with baguette slices that have been rubbed with garlic and brushed with olive oil, put on the grill long enough to mark the slices and warm them, then spread with roasted garlic and goat cheese.
Salmon, drzzled with maple syrup glaze and grilled on a cedar plank. I have a friend who goes salmon fishing every year and toss's a couple our way...what a friend!
That and chicken, yep, the lowly chicken. My fav grill'n stuff is a good BBQ chicken!
I'm still rather new at the whole Grilling thing, but I'm anxious to learn more. Right now I'm using a gas grill, but am willing to try a traditional charcoal grill, too. I admit I have MUCH to learn. I would love to see everyone's suggestions for great grilling, and lot's of recipes, too, either here or in another thread.
What does "plank grilled" mean?
A/O
I tried these out recently. YUM! Though I personally preferr to cook scallops on the rare side of medium.
Lemon Grilled Bacon-Wrapped Scallops
These lemony appetizers are easy to make and terribly addictive. Blanching the bacon ahead of time allows it to cook thoroughly on the grill - without overcooking the scallops. Lime juice also makes for a great appetizer in place of the lemon juice if desired.
2 pounds sea scallops
1/4 cup olive oil
Freshly squeezed juice of one lemon
1 teaspoon salt
1/2 teaspoon pepper
10 slices bacon
If using wooden skewers, place them in water to soak. Combine the scallops, olive oil, lemon juice, salt, and pepper in a large bowl or plastic bag. Marinate in the refrigerator for 30 minutes. While the scallops are marinating, prepare the bacon. Cut each slice of bacon into three pieces. Blanch the bacon in boiling water to parcook it for three minutes. Drain the bacon well and set aside. Wrap a piece of bacon around each scallop and place on the soaked skewers or metal skewers, reserving the marinade. Grill over medium heat, turning and basting frequently with the marinade until golden brown and the scallops are cooked through.
Makes 6 servings.
Preparation Time: 10 minutes
Marinating Time: 30 minutes
Cooking Time: 15 minutes
Total time: 55 minutes
Quote from: Lady Nicolette on June 01, 2008, 08:50:56 PM
My favorite is grilled Legolam (a nod to "Bored of the Rings")!
Shouldn't you be grilling Spam then? :)
For me, I generally go the veggie way. Marinated squash, grilled yam, foil packet potatoes with mushrooms and fresh herbs, portabellas, and usually some kind of veggie sausage. I also do chops, pepper rubbed streaks, burgers, and chicken with various sauces for the carnivors.
Quote from: anne of oaktower on June 01, 2008, 10:20:39 PM
What does "plank grilled" mean?
A/O
It's a technique that's been circulating a bit in recent years where you actually cook the meat on a piece of cedar or other wood so it picks up the smoky flavor http://tinyurl.com/4obvs2
Anything an everything but my favorites are
Steak (Sirlion is my favorite)
Pork Chops
Hamburger
Chick
Cabots (Beef and Chicken
Pork Roast
Beef Roast
Brats and Bangers
German Sausage (for breakfast)
And in Colorado I grill 365 days of the year. If I want to grill I do it, rain, snow, sleet, or shine
Quote from: Molden on June 01, 2008, 08:16:00 PM
My Dragon's Eggs -
Fresh Jalapenoes stuffed with cream cheese/jack cheese/salsa, wrapped in bacon and grilled until the bacon is done.
My Dad and I do the same thing and we use a rack to hold the pepers
http://www.northlineexpress.com/images/products/6BB-MT-1135-xlg.jpg
Best little invention
In order of preference:
Tenderloin
Salmon
Rib Eye
New York Strip
Porterhouse
Pork Loin
Chicken breasts
London Broil
hamburgers--- (mine are not your everyday hamburgers :P)
Top Sirloin
Brats
Shrimp
I know a few people I'd like to grill..... ;)
I was thinking the same thing Rumbarue. But fave's would be Swordfish or Salmon.
In the Carolinas, its pork, I love a rack of ribs!
Quote from: RumbaRue on June 02, 2008, 12:42:07 PM
I know a few people I'd like to grill..... ;)
Yeah but heretics smell really bad... ;D
I have found that just about everything is grill-able these days. I just purchased a new gas grill, and just about every meal here lately has been done on it.
Some very easy favorites...
Tomatoes- Cut a large one in half, brush with olive Oil, and add a whole mix of herbs and spices to it. Put the non-oiled side on the grill, and let cook till semi-soft. Fabulous side dish.
Yellow Squash- cut long wise, Brush with Olive Oil, spice it up, grill on all sides till it has a nice char... top with your favorite peppered cheese.
Steaks and any other kind of meat I can find...marinated a million different ways... always good
I have done eggs on the grill in a cast iron pan...
Also...one of the newest things.. frozen potatoes... cast iron skillet.. just a little touch of oil.. let them cook along with your steak...easy easy meal
ugh... my mouth is watering just thinking about it.. and I can't focus on all the different things I have done this last couple of weeks. The main thing to think about it is if you can cook it on a stove, oven, or whatever you can figure out a way to cook it on a grill. :)
Quote from: groomporter on June 01, 2008, 08:19:18 PM
We've got a couple grill baskets which we often use for grilling mixed veggies (bell peppers asparagus a little onion) along with whatever dead animal flesh we have on hand.
Some scallops on skewers is something I want to try.
Those grill baskets are awesome! We have a couple of them too. I like to line them in tin foil, then throw in a mix of potatoes, onions and peppers (and then some portobello mushrooms about half way through the cook time since they cook up faster then the other stuff), along with some butter and seasonings. I use the tin foil so that the butter doesn't drain out. Makes some mighty tasty veggies!...
Those grill baskets are also awesome for shrimp. You don't have to worry about them falling through the grates of the grill then!
Quote from: Ottheinrich on June 02, 2008, 08:59:22 AM
Quote from: Molden on June 01, 2008, 08:16:00 PM
My Dragon's Eggs -
Fresh Jalapenoes stuffed with cream cheese/jack cheese/salsa, wrapped in bacon and grilled until the bacon is done.
My Dad and I do the same thing and we use a rack to hold the pepers
http://www.northlineexpress.com/images/products/6BB-MT-1135-xlg.jpg
Best little invention
I heard about those! Thanx for the link Mate! :D
mmmm...yummy stuffed jolly peppers!!! :P
Cube chicken - large bite size
marinate about 1-2 hours in:
one grated onion
juice of one lemon
carton of plain yoghurt
sprinkle of sea salt
skewer w/your favorite vegetable - tasty!
MEAT!!!!!!!!!! ANY kind Will Do, Big, Blood ,RED Chuncks of MEAT ! That's whats on the grill tonight. Meat that's whats for dinner baby!
I'm personally in favor of beer-boiled bratwurst grilled over cedar chips!
All these recipes are making me hungry.
Being in Minnesota we love grilling venison on the grill. A little seasoned salt and pepper and you are good to go. Some good spicy BBQ sauce is good also. Just don't cook too long. It is a very lean meat gets dry fast.
Have always wanted to try grilling walleye and did so last week. Brushed some olive oil on tinfoil and the fish. Pepper, seasoned salt and lemon pepper on the fish. Put the fish on the foil and then another piece over the top of the fish and folded the edges together.
Cooked 10 minutes each side and then flipped for another 10 and it came out perfect. Actually it could have been 15 minutes. I think I wrote it down somewhere. I hope.
All the venison and fish were caught/shot by me. Makes it taste even better.
Two favs- love to grill pineapple, it gives it a sweet smokey taste. UMMMMM
AND
CORN- I KNOW IT SOUNDS CRAZY - BUT TRY IT- Corn on the cobb, clean it, brush it with MAYO, put Parm. cheese on it , wrap it in reynolds release foil so it doesn't stick , put on grill turning a couple of times, the cheese turns lite brown and gets a little crunchy , some pepper AND MAN IS THAT GOOD!!!( No salt the cheese is pretty salty) :o
I came back to this thread and I am getting hungry just reading these suggestions...
I love doing venison and fish on the grill as well... just about any meat I have grilled over the years.
Corn is fabulous on the grill, although I have not tried the mayo and parm cheese idea. I generally do mine with the husks on... cleaning out the fine fiberous threads off of the corn.... grilling it in the husk is super easy, and makes an awesome side dish. Brush it with a little butter and then put a bunch of different spices... sooo good. My favorite spice to add is good old Cajun seasoning, but there are so many good ones out there. Lemon Pepper works nicely for a twist as well.
Quote from: RumbaRue on June 02, 2008, 12:42:07 PM
I know a few people I'd like to grill..... ;)
You beat me to it!
Was gonna say,"whoever makes me mad" !
I had something last season that sounds weird in the telling, but was pretty good....
grilled lettuce - seriously
Using a tight head of romaine, leave the core in and cut it in wedges - brush it lightly and quickly with olive oil and place cut side down on the grill for just a brief moment (I'd say 30 -45 seconds)
Place is cut side up - and dress with a creamy dressing (green goddess was what I had the first time, good old ranch after that)
Since dinner was all vegetarian that night - it gave a different texture than the other grilled veggies.
But I am with the rest of you - my favs are a good old fashion steak or salmon...
Lettuce? Yup, that is just plain weird ... but then again consider the source ;D
I'll take good ole dead animals anyday! On a stick if need be!
Children lightly basted in a garlic butter sauce. The younger, the better.
Seriously, though, I'll take a good ole fashioned 16 + ounce steak marinated for at least 24 hours...
Nuttin beats a steak!
Veggies. Peppers, all colors, zuchinni, squash, asparagus, onion, potato all tossed with olive oil, garlic, rosemary, bay leaf and whatever spices I think sound good. Wrap it in tin foil and drop it on the grill. I could make a meal out of just this.
Me job puts me mitts on all manner of scrap hardwood. 'bout 2 cords of ash, r&w oak, birch, poplar, maple an lots of native mesquite, ironwood an palo verde waitin' on call. We bbq EVERYTHING all year long.
Yes even spaghetti can be done on the bbq :P
Spaghetti on the bbq?
Now that sounds interesting, mate!
A nice Tenterloin is number 1, but then some good old bar-b qued bonless country style ribs, buttered mushrooms and corn on the cob.
It's almost grilling season again.
Anyone tried hamburgers seasoned with Garam Masala?
We gots a 14 lb turkey defrosting fer the weekend. Chop it up like chicken and it only takes an hour on the grill. Partial ta Cavenders Greek Seasoning fer extra flavor.
Porkie pig is a frequent friend to my grill. Breast of yardbird too. Sweet bourbon marinated salmon on rare occasions.
My favorite burgers to make are spicy teriyaki burgers. Green chiles mixed in with the meat and grilled. Grill up some pineapple rings and toast some ciabatta buns. Spicy mayo. Crisp lettuce, tomato and a drizzle of teriyaki sauce. Gets a bit messy but the good burgers usually are.
Shark - most wondrous to be grilled.
Saturday night was pork tenderlion.
usually anything dead with bread.
Heretics! ;)
Great to see this thread "Spring" back to life!
Many of us are still trapped in winters grip but with temps well into the forties we got out the grill over the weekend and did up a giant salmon flank...cedar planked, coated with a maple glaze. It was great!
Alas, it was the last of the salmon...
Heretic priests... although a spit is much easier for getting them nicely done on all sides!
;D
Oops... guess I should read back a page or two before posting... I see someone beat me to it!
Lighter fluid. It makes such a lovely "foosh" sound.
I love some tenderloin steaks, with garlic mushrooms.
Elk Stakes ! SOOOOOOOOOOOOOO much better than beef.
Quote from: brier patch charlie on February 11, 2009, 04:26:44 AM
Elk Stakes ! SOOOOOOOOOOOOOO much better than beef.
And it's so much more convenient to stalk a parking lot. ::)
(http://tbn0.google.com/images?q=tbn:X66QVd57UTJBsM:http://www.freewebs.com/bayonneelksmc/434-MC-logo2.gif)
anybody got any new and grand ideas for this spring/summer?
This lively rub made with cumin, coriander, and chili powder will pack lots of flavor onto any meat. This would be a great complement to any South or Central American meat dish."
Ingredients:
2 tablespoons kosher salt
2 tablespoons ground coriander
6 tablespoons ground cumin
4 tablespoons hot chili powder 1 tablespoon paprika
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground black pepper
Directions:
1. Combine the kosher salt, coriander, cumin, chili powder, paprika, allspice, and black pepper in a bowl and mix thoroughly. Store in an airtight container at room temperature until ready to use.
2. To use, rub 1 tablespoon per serving onto the meat of your choice before grilling or cooking as desired.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 5/8/2009
Just made these tonight and they will definitely be a repeat throughout the summer.
The only problem so far is trying to figure out a good bun to package it all.
-Pattied ground round cooked to your liking. I suggest no more than medium.
-Sauteed onions and mushrooms. I prefer sauteing in real butter as opposed to oil or butter substitute. Salt and pepper to taste.
-Bacon! I mean, c'mon! What doesn't bacon make better!?
-Two slices of Pepper Jack cheese, one above and one below the patty.
-Grill the bun. I used Aunt Millie's tonight, but a burger of this magnitude deserves something better.
-Top the whole she-bang with a fried egg. Over easy is better if you don't mind getting a little messy.
-Add veggies if you like, but remember, less is more!
Trust me when I say, this is not an ordinary burger, my friends. This is what every burger aspires to be. This is a burger that can stand toe to toe with a steak, look it in the eye and say "You feeling lucky...punk?"
If you're feeling really adventurous, serve these with home-made potato chips.
Dessert tonight was strawberry shortcake. I use Angel Food Cake.
Being from Iowa, this weekend smoked a variety of ribs (baby back and country style) with cherry wood. Man they needed no saucin'
Quote from: Aiacha on June 03, 2008, 02:21:55 PM
Veggies. Peppers, all colors, zuchinni, squash, asparagus, onion, potato all tossed with olive oil, garlic, rosemary, bay leaf and whatever spices I think sound good. Wrap it in tin foil and drop it on the grill. I could make a meal out of just this.
You just made my little vegetarian heart go pitter-pat. I -love- grilled veggies, and the leftovers make amazing soups. Vegetable broth + leftover grilled veggies. Easiest thing evar, and DELICIOUS.
Quote from: Lord Dragonspyre on June 03, 2008, 02:00:51 PM
Children lightly basted in a garlic butter sauce. The younger, the better.
I admit it. I giggled a little. But my "big brother" also happens to be the Unofficial All-Australian Master of dead baby jokes, so the first thing that popped into my head when I saw the thread was "BABIES!" ((Not seriously, though. I like children, and I -am- a vegetarian, after all.))
Quote from: jinx on May 11, 2009, 11:22:19 PM
Quote from: Aiacha on June 03, 2008, 02:21:55 PM
Veggies. Peppers, all colors, zuchinni, squash, asparagus, onion, potato all tossed with olive oil, garlic, rosemary, bay leaf and whatever spices I think sound good. Wrap it in tin foil and drop it on the grill. I could make a meal out of just this.
You just made my little vegetarian heart go pitter-pat. I -love- grilled veggies, and the leftovers make amazing soups. Vegetable broth + leftover grilled veggies. Easiest thing evar, and DELICIOUS.
It's very funny this thread came back when it did, I'm just picking up my new grill tonight. First thing I'll make on it...chicken and veggies!
I do have two things to add. Potatoes, sliced about a half inch thick, with a little oil on them, directly on the grill. And halloumi (greek grilling cheese) right on the gril too, just not too hot.
What do I like to throw on the grill?
kittens
JUST KIDDING!
Everything!
Slice some zucchini length wise and spray some "I can't believe its not butter" on it, sprinkle with garlic salt and crushed black pepper
Thickly slice a green and a red bell pepper and throw on a sheet of foil with a pat of butter
Grill a chicken breast
Dice a fresh tomato
When all is done...chop everything into bite size pieces and serve over a bed of angel hair pasta.
DW
Steak
Carolina style BBQ!
Rub a pork butt with your favorite concoction. Let stand in the fridge for about 24 hours. On high heat, sear all sides. Place in a pan, turn heat low, and smoke until it falls apart.
Pork is awesome.
Turn on low? sounds like you're using the stove not a grill. Only grill or BBQ with either real charcoal (not briquettes ie kingsford etc)or a good hardwood. If you want lotsa smoke add some green wood to the hot fire.
Steak, baby back ribs, pineapple, steak, pizza (yes, pizza), fajitas, steak, stir fry, scallops, salmon, tilapia, steak, pork chops, corn, potatoes, peppers, onions, steak, bread, and did I mention steak?
A mortgage broker and a couple of real estate agents. ;D
lemon-cilantro chicken breasts an' o' course Dragon's Eggs! ;D