The Grilling/Barbequing thread!

[PeggySue]

Quote:
why yes, and the rum cake turned out well, too!! Sure beats heating up the kitchen!!!

 

[cmcgoun]

Hmm, well yea I guess thats true! I would say baking is probably better suited for a gas grill, rather than charcoal!

 

[PeggySue]

Quote:
I would tend to agree, but I just gotta say, it's the greatest thing ever.
It's going to be triple digits here the next few days and I need a cake for our shrimp boil this weekend, I just brought a great looking chocolate pound cake in off the grill......
Actually, I got carried away with the rum on that rum cake, so I needed to make a kid-friendly cake.....So I fired up the grill and did one this morning before it gets too hot.... But it sure makes baking in the summer a reality, my kitchen is small and boy does it get HOT. Great in the winter, but sucks in the summer!!
It's a whole new world!!

And the addition of my brand new dream machine stand mixer just makes life a regular paradise...............

 

[Stina]

Brown Sugar Glazed Lamb

I use a shoulder or a butterflied leg for this recipe...but you can use whatever cuts you prefer. The original recipe called for chops (this is altered from the original)

1 Butterflied lamb leg
1/2 cup brown sugar
4 tsp ground ginger
2 tsp ground cinnamon
2 tsp ground mustard
2 tsp garlic powder
2 tsp ground black pepper
1 tsp salt
4 tsp lemon juice
1/4 cup olive oil or beer

I mix everything together (it should be a thick mixture...you probably won't need a whole 1/4 cup of oil or beer...you want to rub it on and have it stick), rub it on the meat (make sure pat the meat dry first!), and then marinate overnight...I would marinate at least for several hours. Grill to desired doneness and serve however you like! I make myself sandwiches

Would be good with some grilled corn and homemade lemonade....we've got a couple corn recipes...here's one for lemonade

1 3/4 cups white sugar
7 cups water
1 cups vodka (or just use 8 cups water....or go for more vodka...lol)
1 1/2 cups lemon juice (~8 lemons)

Boil sugar in 1 cup of the water until it is dissolved and then refridgerate until cool. While that is cooling squeeze your lemons! I prefer straining out the pulp...but that's a personal preference...make sure there are no seeds! put it all in a pitcher and refridgerate to chill! I've also added pomegranate or rasberry juice to the mix...tastiness...

 

[chicks4kids]

BUMP again!!

I don't want to see this thread get buried!!

Anyone have a 'pizza on the grill' recipe??

 

[Lanissa86]

Thought I would Share my potato recipe that we use on the grill, served as a side dish and never lasts long around here!


Cut 2 long strips of foil and cross them like a "T"

Peel about 6 potato's and Cube them on the foil

Cut half an onion and Bell pepper and place on top the potato's

1/2 stick of butter cut into slices and placed in various areas for even melting

Now take 1 8oz can of evaporated milk and pour over the top. (make sure you start to fold up the foil so there is no leaking).

Close the Foil all up and make sure there are no leaks.


Now Put that baby on the grill over indirect heat for 45 mins (or until soft)


Forgot to add : SALT and loads of PEPPER!!! yum yum

 

[greathorse]

Great thread Al thanks for firing it up. I agree with the low and slow BBQ. My son and I do competitive BBQing in the summer time and is one of our great bonding experiences. Brisket and Pork butt are about 14 hours for us and ribs are six hours the way we do them. We do quite well at the competitions so must not be messing it up too bad. By the way it is quite easy to do chicken with out getting it all black, but the gas grill may need to go. LOL Actually turn gas on very low on one side hot on the other and cook on the low side. I have a horrible time getting gas heat calibrated and threw my gas grill in the trash several years ago. with one of those 5 dollar chimneys you can have hot coals in about 15 minutes.

Ribs we season with a rub and cook indirect (offset firebox smoker) 220 degrees for 3 hours we then foil for two hours with a bit of liguid then finish, unwrapped for one hour with the glaze and sauce to produce final flavor and bark. When I cook at home I frequently forgoe the foil as I love the additional smoke but some judges get burnt out on smoke by the end of a long day of tasting. Most KCBS cooks call this the 3-2-1 method for ribs. It is fairly universal in terms of technique at these cook offs. There are many exceptions of course.

I like to do corn the most simple way possible. I get the freshest corn I can find (seldom soak it in water) and throw it directly on the hottest coals I can find. The silk on the end will often burn giving you a smokiness to the corn that I love. I wait until the outer leaves are quite black and then I throw the corn into a cooler or heavy feed bag to let it get hot all the way through.

The silk just pulls back with the husk when you are ready to eat. I am not sure why so many recipes ask that the silk be removed first.

 

[greathorse]

Quote:
Use lumb coal not briquettes get them has not as you can get them. Make your pizza, does not matter what kind. Put a stone of some kind in the oven, buy a pizza stone is best. Put the pizza on the stone wait until it is baked and eat. A heavy cast iron griddle or skillet will work also, It needs to be in the grill and hot before pizza goes on it.

 

[greathorse]

Quote:
this has not been my experience, I find charcoal and or wood far more forgiving than the gas grill. They seem to run hot or cold for me.

You can do some awesome baking with cast iron cookware and briquettes. It is an art in and of itself. YuuMMM

 

[PeggySue]

Quote:
this has not been my experience, I find charcoal and or wood far more forgiving than the gas grill. They seem to run hot or cold for me.

You can do some awesome baking with cast iron cookware and briquettes. It is an art in and of itself. YuuMMM

Even though I don't have baking with wood/coals experience, I'm positive you're right.... I would like to learn to do that, but when I'm doing something like today's project (cooking up a mess of food for a friend's homecoming from the hospital) it is so nice in this triple digit heat to turn a knob on the grill, run out with the food, and run back in to my nice cool kitchen that isn't heated up from the oven.
While one thing is baking outside I'm back inside putting together what goes in next..... I've got the side burner boiling the water for the mac&cheez noodles, and the chicken roasting while I'm back in mixing up the brownies while the bread rises....bread and brownies will go in together.......oh, and my old back LOVES the height of the grill as opposed to bending down and lifting up hot pans!!!
I do want to try the hot coals on a dutch oven lid some time!!