2010 Grilling thread, get in here Hash!

[numbnuts240]

we have those same plates at work.

[tiger-SE-R]

Do you have a spare room I could live in? I'll mow your lawn (well, hire Tita to mow the lawn) and help out around the house!

cheap labor ftw


heres tonights

Grilled flounder w/lemon, parmesan asparagus, and brown rice with roasted garlic

[numbnuts240]

you better not smell like pee at lunch

[cellardoorv]

Yay grilling! Burgers with grilled bacon, cayenne and jalapeno cheese, and some grilled zucchini, yellow squash, mushrooms, carrots and red and green peppers.









Ryan makes delicious grilled goods

[Dattebayo]

Made 4 porterhouse steaks with a red wine vinegar, Worcestershire sauce and onion/garlic marinade. Threw in a lil hot sauce just for flavor.

I fail for no pics, but it was delish.

[HashiriyaS14]

Okay MotherCluckers, I'm finally in this one. This is like the last two weeks, obviously, I didn't make all this at once.


Meal 1 (very simple) - Teriyaki Burgers with homemade onion rings:




Meal 2: Kalbi (Korean shortribs). All banchan (sides) were from the Korean market, I don't know how to make my own, unfortunately. Pickling is not my strong suit. Note Soju in Picture #3. It is NOT the weekend without Soju.








Meal 3: Hodgepodge. I made some Kimchi hot dogs, a tiny strip steak that I had wet-aged (which was delicious), and I was going to grill some clams. UNFORTUNATELY, my stupid grill ran out of gas, so I had to finish everything inside. Luckily I got a good sear on the steak outside so I could just finish it in the oven.





I hadn't even started the clams when the gas went out though, and grilled clams (spritzed with tequila and lime) are GOOD, and so I was pretty pissed. I decided to make them inside Spanish-style. This is a popular tapas, and usually you'd start with chorizo in the pan, but I had none.


Get oil hot, saute garlic on medium until slightly brown, then add clams and saute on a FIERCE heat until they open up a little.



The minute they crack open even a little, add two cups of white wine:




Cover and let them open up fully. Do not overcook, chewy clams suck.

Finished Product:




Especially when done with the chorizo, the juice is the BEST PART. It will taste like wine, clam broth, and spicy chorizo. Serve clams in a bowl and pour juice over them. Cover with some fresh flat-leafed parsley (I had none, as I did not expect to do this dish). Eat clams and then sop up sauce with good crusty bread. Serve with Spanish wine or Sancerre (IMO).


More coming this weekend. I'm back in action.

[SteveTheTech]

Great looking food

Where do you get your seafood? Those are some great looking clams.

Everything I get comes from the Maine Ave Seafood mkt in the city.

What is a kimchidog? Grilled kimchi? or kimchi added to a grilled dog? I am so curious.

Bulgohgi and kimchi I can see, but it is so good cooked on your table and wrapped in a lettuce leaf I don't know if that can be topped.

If you cooked on charcoal running out would be less of a surprise...

I've been on a wicked roasted garlic kick, it roasts whole for 20-30 minutes depending on temperature. It keeps in the fridge in a ziplock for a week or so. Shelling the garlic makes it easier to deal with after its cooked.

[HashiriyaS14]

Great looking food

Where do you get your seafood? Those are some great looking clams.

Everything I get comes from the Maine Ave Seafood mkt in the city.

What is a kimchidog? Grilled kimchi? or kimchi added to a grilled dog? I am so curious.

Bulgohgi and kimchi I can see, but it is so good cooked on your table and wrapped in a lettuce leaf I don't know if that can be topped.

If you cooked on charcoal running out would be less of a surprise...

I've been on a wicked roasted garlic kick, it roasts whole for 20-30 minutes depending on temperature. It keeps in the fridge in a ziplock for a week or so. Shelling the garlic makes it easier to deal with after its cooked.

Clams came from Whole Foods. I have one within walking distance of my house.

Kimchi Dog is just kimchi on a grilled hot dog. Fatty hot dog + briny kimchi is a good combination. Sort of like a lazy man's banh mi.

I've started serving Bulgogi over hash browns as a breakfast dish to overnight houseguests. Apparently it's popular.

I DO need to go out and pick up a charcoal grill. Honestly, with my gas grill, I just use the side burner 70% of the time. I do all my steaks and most of my fish in a cast iron pan. Normal people would do this indoors, but my vent is for shxt, and so I need to go outside.

Cutting the top off a whole bunch of cloves and roasting it whole is fantastic. Then just squeeze it out into a bowl and spread it on things.

[Empty V]

Kimchi Dog is just kimchi on a grilled hot dog. Fatty hot dog + briny kimchi is a good combination. Sort of like a lazy man's banh mi.

One of my buddies just got back from Maui and had some Kimchi Sausage. It's Portuguese sausage stuffed with kimchi. He said it was the most delicious thing he's ever eaten, I'm jealous.

So here's my first contribution to this thread. Some people say so-cal doesn't know BBQ, I say you try my anti-sauce ribs and you'll change your mind. I brine them for 24hrs in a saltwater and various pepper solution. This time I added a little liquid smoke but I don't think it made a difference. Then I let them come up to room temp, dry them off, slather with French's yellow mustard and apply my homemade brown sugar and espresso rub. I use this same rub for rib-eye steaks and they're amazing. Lastly I smoke them on my grill for 4 hours. I only turn on the 2 burners under the smoker boxes. This creates a convention current which cooks the meat through the smoke and indirect heat. I'm sure all of you know this but it makes me feel clever by reiterating it. I don't use any sauce on these as the last time I did it everyone said sauce would ruin them, and I agree. They're not fall of the bone but they are extremely tender. I'm not a big fan of super saucy ribs that you eat with a spoon because all you end up tasting is the sauce. Plus those are extremely simple to make in the oven.

[SteveTheTech]

I saw these pictures before reading the post and I said to myself...this has to be from someone west of the Mississippi. Very interesting stuff. Coffee and mustard huh, I guess that is similar to a vinager base. You don't braze them or anything?

I have a freezer full of Portuguese sausage (my father lives about 1/2 mile from the tiny Gaspars factory), that stuff takes the grill like no ones business. Unfortunately my new diet means pork sausage in natural casings are no longer a weekend necessity.

I think today I'm headed to the butcher shop, before the weather turns south. Thanks for the motivation fellas.

[HashiriyaS14]

I have a freezer full of Portuguese sausage (my father lives about 1/2 mile from the tiny Gaspars factory), that stuff takes the grill like no ones business. Unfortunately my new diet means pork sausage in natural casings are no longer a weekend necessity.

^^
Portuguese sausage is fantastic stuff.

I didn't realize you were local.

[93coupe]

^^
Portuguese sausage is fantastic stuff.

True this. Portuguese girlfriend ftw. Portuguese pork and clams

[HashiriyaS14]

Well, it's bloody pouring out here, and so any type of real grilling is out. Maybe I'll try for some hot dogs or something later, but I'm not going to risk anything serious.

I wanted to reprise the clams again this week, but I'm too lazy to brave going out and buying them and the chorizo, so I'm holed up here, watching the rain, having a Boddington's, and writing an essay for school.

[AppleBonker]

Portuguese sausage is fantastic stuff.

Portuguese girlfriend ftw.

What's this about your girlfriend's sausage?

[93coupe]

It's delicious! That's what, Adam! You mad?

[AppleBonker]

Not mad, jealous. Can I gobble your girl's sausage too?

[93coupe]

What's mine is yours. The pork and clams is great too... or was it porkin' clam? I forget.

[RobPaulson]

I have a freezer full of Portuguese sausage

[AppleBonker]

What's mine is yours.

[93coupe]

What's mine is yours.

[AppleBonker]

[93coupe]

[AppleBonker]

We seem to get off topic nicely in gen chat.

[93coupe]

I tend to derail threads on a regular basis. It's alright.

So, yeah grilling. Think baby is like veal?

[SteveTheTech]

Hit the butcher shop today and got a 1.25lb dry aged prime top sirloin. The CSA delivers summer squash yesterday so it's going to be a good week for the grill. I plan on soaking some apple wood for a full sear and some direct heat lovin.

Any of you vegetable gardening?

Portuguese linguisa is a meaty mild sausage similar to a Spanish Chorizo, there is also a less popular spicier version called Chourico. Anyone who likes that kind of thing needs to try the patties. I have imported these to Va and every time I serve these off the grill they disappear before anything else. If you are going to eat spiced sausage or a hot dog, try one of these with some cheese and mustard. Have one for me please.


click for more

[HashiriyaS14]

Never had Chourico.

Longanisa is still the king of sausage or really even all things Pork. Unfortunately it mounts a blackened porcine assault on one's cookware, and thus its best to put some foil in the pan or something first, and then also to cook it outside.

[SteveTheTech]

I really like the cooking from Louisiana it combines the rules of French cooking with hearty local ingredients, created out of necessity. The best example of the is the french called a mirepoix, containing carrots, onions, and celery. In LA this is called a trinity and subs green peppers for carrots. This is mainly due to using what you have available. Some of the dishes in cajun cooking are just scary, but hell you only live once.

For Thanksgiving a few years back we made Turdecken before and it was phenomenal and fatty and delicious and will always be one of the best meat combination ever.

[numbnuts240]

my turn, my turn. this is from a couple of weeks ago, i haven't had time to grill since and i've been to lazy to upload the pics. simple, yet tasty kebabs





i didn't have too much time to play with the prep, so the beef cubes just sat in some out of the bottle steak marinade for a few hours. while they were grilling, i brushed the leftover marinade/meat juice onto the kebabs. mark gave me a good tip of cubing larger tomatoes and removing the snot for next time. the explosion of stupid hot tomato love sauce in your mouth was annoying. it also made the meat of the tomatoes a tad soggy for my liking. overall, i was pleased with the turnout.

[93coupe]

Not grilled but delicious nonetheless. Swordfish steaks stuffed with feta, spinach, sun dried tomatoes. And some veggies. Thanks Michele!

[s0m3th1ngAZ]

Anyone else love pan searing steak and pork?

I just got into it and other than the explosion of skin-disintegrating hot oil when you toss in the meat it is f*** amazing.
It produces a fork-tender interior with a crunchy exterior if you cook it right.

Problem being you have to know just how long to fry it. With grilling you have a couple minutes leeway...but pan searing is live or die. It's either melts in your mouth or turns into greasy rubber. If you think it isn't cooked enough it's just right.
I use a cast iron 10" pan for steak. Get the pan as hot as my electric ceramic cook top will go until the oil is smoking. Heat the steak in the oven to about 120 degress to lessen the oil spatter and toss er in. 2 minutes per side depending on thickness of steak.
and a 12" SS pan for pork and fish. Searing pork involves making a pan sauce as well.