My Dinner build thread (first time BBQing)

[keith0486]

just from my experience steak or any type of meat is easier to cook just for the fact that you don't got to worry to much about it not being fully cooked like chicken.

also here's a good tip for cooking meat to check how done your meat is squeeze between your thumb and your pointer the farther in to your plum or till u feel the bone tells you how done your meat is if you get what im trying to say lol

[tiger-SE-R]

So who wants to be Saturday's contribution?

not sure about Saturday, but I'll have a contribution put up on Sunday night or Monday morning

Mesquite grilled pork loin, in homade marinade, with rosemary potatoes (shud up Tito) and green beans.

I luv to grill.

My Weber grill gets the Homer Simpson approval

[numbnuts240]

rosemary potatoes (shud up Tito)

bwahahaahahahaha

[sx moneypit]

[quote="numbnuts240"]ซึ่งยืนยัน[/quote Say WHAT!!!!

[numbnuts240]

jesda spoke spanish, so i talked thai. i talked thai real well.

[Xdisaster240sX]

Ill make another contribution tonight.

[Dano]

Ill make another contribution tonight.

*thumbs up*

[sx moneypit]

jesda spoke spanish, so i talked thai. i talked thai real well.

Ummmm, i really knew what you were saying,no really i did. :?

[Ozzie]

just from my experience steak or any type of meat is easier to cook just for the fact that you don't got to worry to much about it not being fully cooked like chicken.

also here's a good tip for cooking meat to check how done your meat is squeeze between your thumb and your pointer the farther in to your plum or till u feel the bone tells you how done your meat is if you get what im trying to say lol

Like this...
http://www.exploratorium.edu/cooking/me ... rtest.html

The pictures in that link don't really show where to push on your hand to check the firmness.
You should push on the fleshy part of your palm, just below your thumb.

[SteveTheTech]

That was a great first try,

Starting simple is the way to go. If you read any of the grilling books and other information they tend to start fairly complex. In my house we tend to cook a very simple, fresh, and healthy...er and that actually works best for grilling.

First you need to regulate the heat correctly. If you are using charcoal you NEED a chimney. Instead of using lighter fluid use about 2 sheets of paper towel. Before lighting walking out of the kitchen spray the PT with some PAM or ball it up and put some oil on it like you would with wax. This slows the burn of the paper without chemicals and smell. Keep an eye on the status but don't be surprised if it takes 1/2 of an hour but wait till you see flames reach the top. Put the coals off to one side which will allow you to cook in stages and prevent burning or drying out of lighter meats. Put the grates on and cover it but make sure the fire is actually increasing. Prop the lid slightly and leave it be for 10 minutes. Chicken takes about 15 to cook so in reality it takes a good hour to cook an edible dinner on a charcoal grill, and IMO worth ever second.

I have something interesting to try next time if you want something simple and very easy.

Try Goya Mojo Marinade
( http://www.goya.com/english/product_sub ... ngredients )
and Boneless skinless chicken breast

Put that in a ziplock bag and remove most of the air and throw it in the fridge for the hour.

When the grill is hot enough a small amount of oil in the bottom of a bowl and ball up one paper towel and use it to suck up some of the oil. Use this to oil the grate right before adding the chicken (for grill marks (if the grill is hot enough)) use tongs to wipe half the grates and lay the chicken on there.

Cover it with a crack (you need as much air as possible while retaining an oven atmosphere to safely cook meat) and let it cook for about 5 minutes depending on size. Use some stainless steel tongs to check the by lifting on small corner (again for grill marks) if the breast bends easily its not half done. Flip and finish.

Eventually you will learn the temperature of your actual grill but you should still have a digital instant read thermometer, that all meats like a digital thermometer.
http://www.amazon.com/s/ref=nb_sb_ss_i_ ... eat+thermo

Soak some whole corn in a large pot of water for an hour at least. Toss that on the grill before any protein and let them hang out on the outer edges of the hot side.

There is nothing like standing over an open flame cooking meat with a beer and some metal tongs. Don't try to anything fancy, start simple, admit defeat (if beaten) and always have a backup plan on standby. Please learn from my mistakes. I have a self full of cook books and all sorts of grilling, smoking, barbecuing books collecting dust because nothing beats some Kosher, or Hickory salt, fresh ground black pepper, jalapeno powder (if desired), and my favorite cumin. If you add a tiny bit of that to just about anything it will have a very balanced smokey taste.

[Dano]

baby steps...

[nissangirl74]

Try this: simple but good.

-Always work with thawed chicken. If it is still frozen, it will cook unevenly. If you have frozen meat, defrost it IN THE FRIDGE!! NOT on the counter.

- Place chicken in pot of rapidly boiling water for 10 minutes and cover. Make sure pieces do not stick together. Drain but do not rinse.

- Place chicken in a glass dish big enough for none of the chicken to be overlapped. Cover with BBQ sauce. I like KC Masterpiece, but use whatever you like. Add any other seasonings you want (except for salt). Cover with Saran Wrap and refrigerate for at least an hour.

- Place chicken on hot grill and cook for 6 minutes on each side (depending on the size of the pieces). Pre-boiling the meat assures that the meat is completely cooked. The time on the grill is just for flavor enhancement.

-Enjoy.

**Tip for those that cook with charcoal. Take a sweet Vidalia Onion and peel off the outer layers. Cut a whole in the center of it , pack it with butter, sprinkle with fresh ground pepper, and wrap tightly in heavy duty aluminum foil. Toss into your charcoal after they turn grey and let it cook along with your meal. When everything else is done, take it out, peel back the aluminum foil, grab a fork and dig in. It's very delicious (for those of you who like onions). You can do this with potatoes too. :yummy

[RCA]

Becky, that onion idea sounds freakin' delicious. :drool