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Thread: Let's talk grilling!

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  1. #1
    Senior Member vchizzle's Avatar
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    Let's talk grilling!

    What do you like to grill? Charcoal or gas?

    Being a Wisconsin boy, I love doing brats, burgers & steaks. I like grilled chicken but its not my forte, always afraid of over or under cooking. I'd love to go charcoal but frankly it takes more time than I usually have and I live in a condo which makes it a huge pain without a proper place to just leave the grill sit.

    I'll grill all year, even January & February when it's sub-zero temps.

    I always drink beer while grilling. It's the Wisconsin way. Tonight I'm drinking Ale Asylum Hopalicious which is an American pale ale.

  2. #2
    Goatee Practitioner Danerada's Avatar
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    I am charcoal all the way. I grill with a round Weber grill and use a charcoal chimney to start the charcoal (takes a lot less time). I will grill just about anything. I found a way to cook cut up potatoes in an old omelet pan on the grill. I love chicken on the grill, and I equally love grilling fish, ribs, steak, burgers, sausages, brats, etc....I am also a beer drinking griller....
    - Dane

    “He had a voice that could make a wolverine purr and suits so fine they made Sinatra look like a hobo.”

  3. #3
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    I prefer charcoal, but usually use gas for ease. Typically brats/burgers/hot dogs, but when I was in Oregon I figured out how to do good pit bbq on my Aussie Walkabout (my have charcoal grill)... basically, I use Royal Oak charcoal, get it hot, cover it with soaked hickory chips and close the dampers to where there is only a whisper of air. Will hold a couple slabs of spare.. put them on, bone down and 5 or 6 hours later there is some serious Q... works with shoulder as well, but you have to turn it periodically

  4. #4
    Name Manglin' Putz alantig's Avatar
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    Gas, baby - for the grill and from the cook!

    I've become the go-to guy for burgers, kielbasa, chicken and weenies. And we're getting ribs down - I've finally adapted to slow-cooking them, and I'm getting decent at it. The last batch could have stood a bit more heat or time, but I'm learning!
    Alan

    "I watched approximately 45 seconds of 'Rock Of Ages'. It was like getting punched in the soul." - Abby Krizner

  5. #5
    Senior Member vchizzle's Avatar
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    Excellent.
    I'd love to try the hickory chip deal.

    My favorite steaks to grill are ribeye. 1 1/2" thick or so. Medium rare to medium - little pink/red but not bleeding like a stuck pig. Sea salt & ground pepper. I've been doing this thing lately mixing cayenne pepper, sea salt & water. Spoon it over the top when grilling. Maybe goes against the "minimal seasoning" but it adds some kick without adding a bunch external flavors.

  6. #6
    chief Shawn@PRS's Avatar
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    I love grilled meats, but I leave he cooking to others. I wish I was handier with the grill though.

    ps, to those who do grill. Please stick to meat, don't ruin it by grilling veggies.

  7. #7
    Senior Member vchizzle's Avatar
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    Quote Originally Posted by Shawn@PRS View Post
    I love grilled meats, but I leave he cooking to others. I wish I was handier with the grill though.

    ps, to those who do grill. Please stick to meat, don't ruin it by grilling veggies.
    What about kabobs? Chicken or steak, peppers, onions, pineapple, etc.?....on a steeeeeek

    Sometimes we do sweet corn on the cob. Used to do diced baby red potato with butter & garlic wrapped in foil...can be done equally well in the oven though.

  8. #8
    Junior Member dadoffive's Avatar
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    Vchizzle... cook potatoes the same way, except add a little onion and parmesagna/reggiano cheese on those bad boys! Served with a nice slow cooked filet and corn on the cob...

  9. #9
    Junior Member Chitarrista scarso's Avatar
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    Quote Originally Posted by dadoffive View Post
    Vchizzle... cook potatoes the same way, except add a little onion and parmesagna/reggiano cheese on those bad boys! Served with a nice slow cooked filet and corn on the cob...
    Oh oh italian taste here... ok dadoffive, i'm with you. But correct words are Parmigiano Reggiano, it's a cheese from two towns: Parma and Reggio... Peace, love and grill!

  10. #10
    chief Shawn@PRS's Avatar
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    Quote Originally Posted by Chitarrista scarso View Post
    Oh oh italian taste here... ok dadoffive, i'm with you. But correct words are Parmigiano Reggiano, it's a cheese from two towns: Parma and Reggio... Peace, love and grill!
    Which part of Italy are you from?

  11. #11
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    Quote Originally Posted by Shawn@PRS View Post
    I love grilled meats, but I leave he cooking to others. I wish I was handier with the grill though.

    ps, to those who do grill. Please stick to meat, don't ruin it by grilling veggies.
    ffffffff.....

    Always meat, but love the veggies on there too... corn on the cob, only way to cook it IMO... an excellent alternative to a baked potato, when I am making steaks on the charcoal I will take some whole sweet onions, cut them almost through in an X, put some butter, salt an pepper on it, wrap it in tin foil and poke holes in the foil... throw it on the charcoal... serve with sour cream... OMFG!

  12. #12
    Carvin Striations cwhenke's Avatar
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    Quote Originally Posted by dantedayjob View Post
    ffffffff.....

    Always meat, but love the veggies on there too... corn on the cob, only way to cook it IMO... an excellent alternative to a baked potato, when I am making steaks on the charcoal I will take some whole sweet onions, cut them almost through in an X, put some butter, salt an pepper on it, wrap it in tin foil and poke holes in the foil... throw it on the charcoal... serve with sour cream... OMFG!
    Man, that sounds so good. I usually just slice onion up (put some toothpicks in so the rings dont't come apart)...coat with olive oil, a light dusting of pepper, and some sugar. The sugar carmelizes even more than the onion, and, oooohhhhhh....it's like candy.

    What about fruit? I've done pineapple, and it was good. I've heard of peaches, too. My wife just told me about slicing a banana lengthwise, coat with some butter and beown sugar and grill. Serve with ice cream on top...sort of like bamanas foster.
    Too many and never enough...

  13. #13
    chief Shawn@PRS's Avatar
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    Quote Originally Posted by dantedayjob View Post
    ffffffff.....

    Always meat, but love the veggies on there too... corn on the cob, only way to cook it IMO... an excellent alternative to a baked potato, when I am making steaks on the charcoal I will take some whole sweet onions, cut them almost through in an X, put some butter, salt an pepper on it, wrap it in tin foil and poke holes in the foil... throw it on the charcoal... serve with sour cream... OMFG!
    Corn on the cob sounds great, but I could live the rest of my life without eating another onion.

  14. #14
    Auth. PRS Dealer GC Ron's Avatar
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    Today's episode of cooking with charcoal, chicken wing drumettes.



  15. #15
    Senior Member vchizzle's Avatar
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    Quote Originally Posted by GC Ron View Post
    Today's episode of cooking with charcoal, chicken wing drumettes.


    Mmmmmm

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    TOASTED PALOMA!!!! YEAH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  17. #17
    Goatee Practitioner Danerada's Avatar
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    Quote Originally Posted by dantedayjob View Post
    I will take some whole sweet onions, cut them almost through in an X, put some butter, salt an pepper on it, wrap it in tin foil and poke holes in the foil... throw it on the charcoal... serve with sour cream... OMFG!
    I think this is going to happen today!!!!
    - Dane

    “He had a voice that could make a wolverine purr and suits so fine they made Sinatra look like a hobo.”

  18. #18
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    Charcoal, charcoal chimney to start it. Put alum foil on grill, grill up some bacon and then put steaks or bugers in the bacon grease. Hmmmm!

  19. #19
    A Top (and Heart) of Gold Goldtop's Avatar
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    Quote Originally Posted by dantedayjob View Post
    ffffffff.....

    ... an excellent alternative to a baked potato, when I am making steaks on the charcoal I will take some whole sweet onions, cut them almost through in an X, put some butter, salt an pepper on it, wrap it in tin foil and poke holes in the foil... throw it on the charcoal... serve with sour cream...
    It's early in the morning as I write this, and my mouth is watering!

    Goldtop
    'Did you ever get down on your hands and knees and beg a potato to get fat?' - Ezra Craddock

  20. #20
    Senior Member sergiodeblanc's Avatar
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    Quote Originally Posted by Shawn@PRS View Post
    I love grilled meats, but I leave he cooking to others. I wish I was handier with the grill though.

    ps, to those who do grill. Please stick to meat, don't ruin it by grilling veggies.
    The Vegan mafia has been notified.

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