Summer 2009 Grilling Thread

[MinisterofDOOM]

I'd say not cooked. You want to grill corn slowly so it retains its moisture, and that's the perfect setting for cooking bacon. The heat retained by the moisture in the kernels should cook the inside of the bacon evenly.

Plus, correctly cooked bacon does not bend, so unless you're doing it wrong, wrapping the corn in cooked bacon is not an option anyway.

[HashiriyaS14]

I'd say not cooked. You want to grill corn slowly so it retains its moisture, and that's the perfect setting for cooking bacon. The heat retained by the moisture in the kernels should cook the inside of the bacon evenly.

Plus, correctly cooked bacon does not bend, so unless you're doing it wrong, wrapping the corn in cooked bacon is not an option anyway.

^^Yes, MoD nailed it. Use uncooked bacon. The bacon grease will flavor the corn, and you can't bend "wrap" anything in crispy cooked bacon.

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.

[DrifterXRPS13]

When i cooke some burgers and dogs maybe this weekend if the weather is good, i'll get some pics and post em....i know it's the norm, sue me.

[tiger-SE-R]

my ZOMGBBQ sauce

2 cups honey1/2 cup Ketchup1/4 cup KC masterpiece 1/4 cup Franks red hot3 tablespoons regular tabasco1 cup packed light brown sugar1/4 cup pure maple syrup. Has to be pure!2 tablespoons chili powder1 teaspoon salt3 tablespoons ground black pepper1 tablespoon or so chopped cilantro1 sprig of chives choppeddash of worcestershire saucetablespoon A-1tablespoon thyme

Cook in pot over slow heat. This amount should be enough to cover 60 grilled chicken wings.

I'll be cooking them on memorial day, I'll add pics then

[numbnuts240]

my ZOMGBBQ sauce

*lots of measured food stuff*

Cook in pot over slow heat. This amount should be enough to cover 60 grilled chicken wings.

I'll be cooking them on memorial day, I'll add pics then

very good sauce, for those who have never had the oral orgasmic pleasure of tasting it.

btw, mark, i might be getting a couple of chickens this summer that i'd like to roast over an open fire. might need your assistance with the roasting. ray might be allowed to help with the murdering of said chickens.

[thekage]

Last night it was Salmon Steaks with a bourbon glaze. On the side burner I had a cast iron skillet, crisped up some bacon sliced into small chunks, let it render some fatty goodness. Then Saute'd onion and garlic in teh bacon fat. The added freshly frozen green beans from Trader Joes... oh yeah. And six sage leaves whole. Yum fried sage leaves. Then seasoned. Added some balsamic vinegar and let it reduce into a sticky sauce. Finish with pine nuts. Meal to die for.

[HashiriyaS14]

Last night it was Salmon Steaks with a bourbon glaze. On the side burner I had a cast iron skillet, crisped up some bacon sliced into small chunks, let it render some fatty goodness. Then Saute'd onion and garlic in teh bacon fat. The added freshly frozen green beans from Trader Joes... oh yeah. And six sage leaves whole. Yum fried sage leaves. Then seasoned. Added some balsamic vinegar and let it reduce into a sticky sauce. Finish with pine nuts. Meal to die for.

That sounds fantastic.

Why don't we have pics?

Salmon steaks, preferably bone-in for flavor, seared in a cast-iron pan is one of my favorite things. The best way to cook the fish, IMO.

[1unar3clipse]

Since I finally quit smoking I'm celebrating with choripan and bife de chorizo all summer long.

I'll probably end up having a family friend smoke some triggerfish or dorado after the fishing trip.

everyone else's suggestions are making me hungry

[EvillE423]

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

The other thing on the plate is Kim Chi.

My uncle and a few of my cousins eat Kim Chi all the time. I think it smells like death. It's enough to drive me away from eating it.

EDIT: We grill out all the time at my aunts house. I'll snap some pics next time we do.

[HashiriyaS14]

I can't believe NO ONE else has taken any other grill pics yet. This is a picture thread, I don't want to HEAR about what you're cooking, I want to see it.

Anyway, a couple days ago, I made some hot dogs, and as I tend to do, I slathered them with kimchi. Spicy kimchi on a fatty/umami hot dog is a killer combination, highly recommended.



Tonight is going to be salmon steak, new york strip, and grilled peaches. Pics will be up tonight.

It's memorial day, ya'lls gots to be grilling today.

[tiger-SE-R]

Forgot to take pictures on Memorial day, but heres some of last nights mexican feast

Grilled beef enchiladas and grilled chicken quesadillas

the meat which marinaded for a day. The beef had been in roasted garlic, olive oil, tabasco chipolte, and lime juice. The chicken was in tabasco jalapeno, olive oil, cumin, cilantro and lemon juice



Making the homade enchilada sauce. 2 cans tomato paste, 2 1/2 cups chicken stock, crushed garlic, dash of coriander, tablespoon of cumin, tablespoon of chili powder, 1/4 cup franks red hot.



Yes! Tabasco wood chips mage from the oak barrels they age the peppers in

My limited edition Simpsons Weber grill



Finished grilling the meat

got the fresh made salsa ready, I made it with cherry tomatoes, onion, and red, yellow, and orange sweet peppers.

Wrap the enchiladas and put in the salsa, cheese, some sauce, and beef.



Get the quesadillas ready! Vidalia onion, chop the chicken up, add cheese, ground pepper, and Tabasco green pepper sauce





Almost done, add more cheese and sauce



dont burn the quesadillas, they will get too crispy if you leave them on, you just want to warm the tortilla and melt the cheese because the chicken is already cooked. done



and done



the happy family




Modified by tiger-SE-R at 8:09 AM 5/29/2009

[numbnuts240]

i envy your kids something fierce

[HashiriyaS14]

^^I hadn't seen Tiger's post until now. That stuff looks killer.

Anyway, I've been back at it.

Hamachi Kama/Yellowtail Collar. I think this is my favorite food now, it's so fatty and delicious. I get them from a little Japanese market in DC (see the blog for the address, I have a pic of the place there).





And some BBQ chicken, pretty simple. I always use thighs.





This isn't grilling, but my wife made some killer chili a couple weeks ago. I like my chili on top of rice, with a fried egg and some kimchi. The runny egg yolk with the starchy rice and the briny kimchi is a very good combination. The stuff on top is nori furikake:



I made some Kal Bi awhile back also, so I'll have to post pics of that too.

It was just the 4th of f**king July. I know you cats grilled SOMETHING. Hopefully you took pictures of it.

[tiger-SE-R]

^ that looks awesome!

I'll some pics loaded up this weekend. I'm having some people over on Saturday. It'll be good

I was at Titos on the 4th we got some split chicken breast for $0.49/lb. They had ordered too much and were trying to get rid of it.

no pics but bbq chicken and watermelon ftw

[HashiriyaS14]

MOAR!!!!

Here are my Kalbi (i.e. Korean short ribs).



With Kimchi and some other banchan, and obviously rice. OISHII!!

[HashiriyaS14]

Why must you all (sans Tiger) continue to fail! Grill things and take pictures of said things!

Anyway, I cooked a steak on the grill yesterday. Well, technically it was on my grill's side burner, on a cast iron pan. This is the way to cook steak. 90% of steakhouses cook steak this way, and then they might *finish* it on the grill or in the oven, but it's much harder to get a good even crusty char on the grill.

Nothing super ritzy, no Prime dry-aged grass-fed blah blah blah, much as I like that stuff. Just normal USDA choice NY Strip from the normal grocery store will do fine if properly prepared. Buy it THICK though, at least 1" thick. I paid $12 for this steak and it was BIG. If you want, you can approximate dry-aging at home, but I'll cover that in a later post.



The pan is already going on the side burner. It needs to be SUPER hot. NO oil in the pan, no nothing. Just cast iron pan + burner on "high". The pan should be SMOKING before the steak goes in.

In the meantime, we rub a little oil, coarse sea salt, and fine-ground pepper onto our steak and let it sit:



When the steak goes in the pan, DO NOT TOUCH IT. Moving it will ruin the char, give it at least 6 minutes on the side. It will smoke like crazy, this is why it's good to cook it outside. You can try this on a pan over the grill, but it won't be as hot as a good side burner:



If the steak is sticking to the pan, it's too early to move it. Once it's easy to move around, then flip it over. Use TONGS, not a spatula, because you don't want to tear the char off the bottom. Once flipped, don't move it again for the same reasons as before. It should look like this:



Obviously, do 4-5 minutes on that side too. Then, pick it up with the tongs and let each edge hit the pan for at least 20-30 seconds to caramelize all the fat along the sides. The finished product should look as follows:



DON'T EMPTY YOUR PAN YET! Your pan has killer beef drippings in it and you want something to soak up all that flavor. This "something" can be anything, but I picked some fresh green beans I'd gotten from a farmer's market earlier in the week. Boil beans first (about 90% cooked), then strain, let dry, add to pan (turn pan to medium first), then grind some pepper and squeeze some lemon juice. Let them caramelize.



Before taking your steak out of the pan for good, be sure to do the "finger" test for done-ness. If it's still soft, you're rare or medium rare. The firmer it is, the more done it is. I like my steaks rare to medium rare, and I think I did a pretty good job:



.

[tiger-SE-R]

Heres my grilled chili

I will vary the type of wood chunks that I use. This is Hickory, I usually use Mesquite in the winter.



starting it up

lots of beans, onions, chopped tomatoes, cilantro, some tomato paste, garlic, and 2 cans of lite beer (instead of water)



Grilled the meat seperate, and chopped it up and added it after it was cooked up. Added 2 pints of Guinness and one more can of tomato paste. cooked it for 6-7 hours



served in bowl with shredded cheese, sour cream, and a side of tortilla chips.

[numbnuts240]

^ was absolutely amazing. i had 2 servings myself

[HashiriyaS14]

^^Awesome!

[tiger-SE-R]

Chipotle bacon pepperjack burgers and tangy tabasco wings w/homade dipping dressing. I made the burgers this weekend but forgot to take a pic, I didnt mind making them again last night

cook the bacon in the oven and baste with the chipotle tabasco and ground pepper.



The wings spent overnight in a marinade of olive oil, tabasco, worcestershire sauce and chopped garlic.

onto the grill



coated the wings with butter, tabasco and ketchup mixture, added the bacon and cheese for the burgers, and spooned on some dipping sauce which had green onion, mayo, sour cream, garlic, tabasco, crumbled blue cheese and ground pepper.



....can't forget the best side to a dinner

[marlin29311]

Chipotle bacon pepperjack burgers and tangy tabasco wings w/homade dipping dressing. I made the burgers this weekend but forgot to take a pic, I didnt mind making them again last night

cook the bacon in the oven and baste with the chipotle tabasco and ground pepper.

ZOMG i hate umping and the fact that I missed this.

[numbnuts240]

ZOMG i hate umping and the fact that I missed this.

the man is a whiz on his homer simpson weber

[tiger-SE-R]

Alright Chris

We've both been lacking in keeping this thread alive. We gotta get some pics of tonights dinner posted up. Make it good

[HashiriyaS14]

Yeah, grilling would actually work for me tonight since I need something quick.

I'm trying to get my Miata put back together over the next two nights, but I also have to pack for a trip.

[marlin29311]

Im going to try out my beer battered bacon/cheese burgers this weekend i think - i'll take pics to add

[alms24sebring]

mmmmm foooooooood!!!!!

you can see every flavor morsal in that chicken. And the egg on to of that dish.. genius

[Jesda]

My mom would have chopped off the fish head and made soup or curry with it. Wasteful Americans.

[Looneybomber]

I'll stick with my bone free fish...

[HashiriyaS14]

My mom would have chopped off the fish head and made soup or curry with it. Wasteful Americans.

If I'm doing a preparation where I can't use the head, I always save it.

When you grill a whole fish though, the head is the best part. Don't let that picture fool you, the head is just hollow skin/bones. I ate everything inside. I save it for last, especially the meat behind the jawbone.

[tiger-SE-R]

its mah grilled shrimp scampi

I make the sauce in a catering pan with fresh rosemary, lots of garlic, sweet red pepper, green onion, tabasco, olive oil, butter and a bunch of spices.





dry rub on the shrimp is cayenne, granulated garlic, salt, black pepper, thyme.