Summer 2009 Grilling Thread

[HashiriyaS14]

Anything cooked OUTDOORS is okay for this thread, by the way. This includes grills (gas or charcoal), smokers, campfires, dutch ovens, side-burner cooking, camp stoves, etc. If you cook it outside of your house, it goes in this thread.

A lot of people here probably enjoy grilling, so I thought I'd make a thread where we can all post pics of our "work".

I just bought my gas grill on Friday, and the first thing to hit the grill was "Sanma", also called "Pacific Saury" or "Mackerel Pike". It is an oily-fleshed fish, sort of like sardine or mackerel. This means that when it hits high heat, it crisps up and caramelizes beautifully.

Sanma Shioyaki is a seasonal autumn delicacy in Japan, but I'd just as soon eat it all year round. It is my favorite kind of food, which is to say that it involves one or two fantastic ingredients and a very simple preparation.

Sanma are long, silvery fish that are typically very inexpensive in Asian markets. I bought ALL FIVE of these fish for $1.72 at my local Lotte, and they were very very fresh.



Clear eyes, no "fishy" smell. Ready for the heat.

Buy them cleaned, with the heads on. Cleaning many small fish can be a PITA, and they should do it for free.



Score the sides of each fish lightly to avoid them curling up on the grill. Then rub shoyu (soy sauce) on each side liberally. This is the ONLY other ingredient other than fish and fire. I wish I could have let the fish sit in the shoyu a little longer, but it was still good.



Throw the fish on an already-heated grill, medium to high heat. After about five minutes per side, each side should look like this:



Here are the finished fish back on the cutting board. You eat them whole, deboning them is an exercise in futility. The small rib-bones soften enough to be perfectly edible, just don't eat the backbone.



I had them with Kim Chi, short-grain korean rice, and grilled asparagus:



Here's the aftermath. Not much left. I nibble on the tailfin and head. There's some meat just behind the head that is particularly delicious.



What are you people grilling this summmer? Post pics!

[Pento240sx]

Damm that look real good I want some

[Steady_One_S13]

^Me too!

It's another carne asada (Spanish, grilled meat) summer!! Woot!I'll post pics in the coming weeks of our bbq weekends.

[Dattebayo]

No pics, but we had a Ribeye grill night last night. I used the standard rub from Grill Mates on half of them, and my special beer marinade on the others.

They came out good, but the rub was real hard on my stomach for some reason. I must've ate like three Tums just to be able to sit calmly...

[AZ89two4Tsx]

the onion powder people use in their rubs gives me the s***s for some reason. Idk why but it gives me AWFUL gas and then the "Hershey's Squirts." Weird.

Btw, I had some Johnsonville brats last night. No pics though, sorry.

[Koshin]

I like seafood fried more than grilled...but this ish looks good

[RCA]

the onion powder people use in their rubs gives me the s***s for some reason. Idk why but it gives me AWFUL gas and then the "Hershey's Squirts." Weird.

Hmmmm, and your sure its the onion powder?

[AZ89two4Tsx]

I'm thinking either the garlic or the onion. I looked at the ingredients and even made my own Outback Steakhouse style rub one, and like the only ingredients that were in all the rubs/seasoning were garlic and onion powder. I don't think it would be the red peppers.

[MastaYu]

that fish looks tasty

[ZOMG.SR20]

I like a good porterhouse or Tbone mmmmmm T bone and you know it good when it has the tenderloin attached

[r34 gtr]

I have only eaten food cooked on the barbecue (I have both charcoal and gas, FTW) for the past four days. I see no reason to stop.

Burgers, ribs, chicken, sausages, hell even BBQ bacon!

[NSR_s30]

Grilling the basics hotdogs and burgers.

[nissangirl74]

I can cook almost anything on the grill that can be cooked on a stove top. Favorites are barbecue chicken breasts and ribs.

A friend of mine gave me a tip for grilled corn on the cob that is delicious. You cook it with the husks still on it, wrapped in aluminum foil with two ice cubes. You rotate it just like you would a hot dog or a brat. After ten minutes, remove it from the heat and it will be perfectly done and it leaves no strings at all, it just peels right off. (The ice cubes basically steam it.) Delicious!

Another fav: campfire onions. Peel a sweet onion, preferrably Vidalias, cut a whole in the center and put a tablespoon of butter in the hole. Wrap very tightly in aluminum foil and place it on low heat. Let cook for about half an hour.

[Razi]

I'm hungry now.

I'll post up pictures of my mom's Korean BBQ when we get around to grilling some up.

[skydragoness]

Ooo! Nice contribution Hash!Those Sanma look tasty. I wonder if I can get those in Chinatown, Philly. Something tells me they won't have em or they won't be as fresh.

There's a Korean grocery closer to me, but all their stuff is frozen.

[hannibal]

That looks great. What else is on your plate (not the rice or asparagus)?

How would you cook Sanma without a grill? I assume more oily varieties are best on a grill but I dont own one

[Papi Chulo]

We BBQ er uhh..... "Grill" with Oak.

Tri tip, baby back reebs, linguica, Corn on the cob, Asparagus= win x10000, Pork chops w/e.

Everything tastes better on Oak.

[TerminalVelocity]

Grilling the basics hotdogs and burgers.

I'll take me a burger any day of the week

[kornmanz]

mmhm that fish looked good. I think I would fail at making it but I def would eat it.

I love sushi to death so that fish just looks yum.

I'm going to grill some chicken tomorrow I've had marinating in the fridge since 4pm today. I'll make sure to get pics. Cool thread idea.

[EazyBreazy]

No pics, but my steaks are from what I hear very good( I like em)

I call my steaks The Sweet and Spicy Ribeye

Marinade recipe

1 pint dole pure pineapple juice3-5 ounces Soy sauce3-5 ounces Teriyaki sauce1 heaping handful of brown sugar.

Combine well then pour over steaks in casserole pan(or whatever pan your marinading in). Make sure steaks are covered.

Before putting on the grill I take Mcormics Spicy Montreal Steak seasoning and rub it in well on both sides.

Now you cook them, keep the spicy montreal with you so you can dust steaks as needed while they cook.

take them off the grill then enjoy.

[BusyBadger]

A friend of mine gave me a tip for grilled corn on the cob that is delicious.

Growing up in the midwest I had grilled corn all the time but when I had some friends over last summer and they saw me grilling corn they thought I was crazy. I never used ice cubes before though - might have to try that. I will certainly try the grilled vidalia onion! I do something similar with whole garlic cloves except I use a small ceramic dish and not tin foil.

[HashiriyaS14]

That looks great. What else is on your plate (not the rice or asparagus)?

How would you cook Sanma without a grill? I assume more oily varieties are best on a grill but I dont own one

You could do Sanma under a broiler just fine, actually.

The other thing on the plate is Kim Chi.

[MinisterofDOOM]

Those are some seriously pointy fish.

A friend of mine gave me a tip for grilled corn on the cob that is delicious.

The big amusement park I live near does grilled corn on the cob at dinner time. They used to make it all by hand and it was fantastic. Now it's more automated (they have a mechanized rotating-rack cooker) and it's not nearly as good. The mechanical cooker doesn't get the same direct heat as grilling right over the flame does.

[pepegurr]

I personally prefer to do chicken with a homemade mustard based bbq sauce or homemade marinade, i also enjoy grilling fresh portabella caps, basting them lightly with butter and light seasoning.

[r34 gtr]

5 days in a row now. Had BBQ chicken of all sorts.

I am a barbecuing machine!

[HashiriyaS14]

The big amusement park I live near does grilled corn on the cob at dinner time. They used to make it all by hand and it was fantastic. Now it's more automated (they have a mechanized rotating-rack cooker) and it's not nearly as good. The mechanical cooker doesn't get the same direct heat as grilling right over the flame does.

One of the best ways to grill corn is to take the husk off entirely, get it otherwise ready to eat, wrap it lightly in bacon, and throw it on the grill.

[BusyBadger]

I was ready to call you insane when you said to remove the husk before grilling...

...then you mentioned bacon and became a genius.

[Felipe]

One of the best ways to grill corn is to take the husk off entirely, get it otherwise ready to eat, wrap it lightly in bacon, and throw it on the grill.

[MinisterofDOOM]

One of the best ways to grill corn is to take the husk off entirely, get it otherwise ready to eat, wrap it lightly in bacon, and throw it on the grill.

That's a great idea. Double bonus in that you get to properly shuck the corn first and get rid of the blasted fibrous stuff. Bacon and corn, especially once properly seasoned, are two flavors that sound like they were meant to be together. I am going to try this just as soon as it stops being winter long enough for me to use my grill.

I'm thinking grilled Bacorn (TM) and beer brats with a nice cold glass-bottle imported Coke. Yep. Holy crap I'm hungry now.

[EpicNightMayor]

wrap it in cooked bacon, then grill it or not cooked bacon, and then grill it?