Grilling/bar-b-q'ing
- Thread starter Togath
- Start date
I actually had one of these and believe it or not it was wonderful. It had special brickettes you could put at the bottom to get smoking and it came out wonderful. People think just cause of the no wood you dont get flavor, but flavor can be achieved through multiple ways when grilling. I am by no means attacking you supadupafly, I am just trying to get people, specially women who are afraid of the grill to grill.
I am by no means an expert at a grill, but there is nothing more satisfying then having someone people over and you set around talking drinking a few beers and hearing the hiss of juice hitting the grill and when its done and people have eaten they set back and go 'Aaaahhhhh, that was fuckin great now pass me that Mango Kush". Kidding about the last part kind of.
Seriously though, grilling can be quite a rewarding and fun undertaking. The flavors can be so much more intoxicating the bake/fried food, its cheaper to grill then bake and man is it a good way to stand around and enjoy the weather.
Supafly
Retired Mod
Do tell how you grill the fillets. Thats what this thread is for, giving each other types and ideas on how to grill. I have never done a fillet mignon before and would love to try a good way on doing it. List the different seasonings, and how long you cooked it. If I try it and change it up I would gladly let you know and definately recommend it for people on here.
I am trying to get easy quick non complicated recipes for people that havent got much time or experience grilling. Get them in the mood to go out and grill, wave a hand and say hi to a neaighbor as they pass by. Yes maybe make that neighbor a bit jealous cause your all happy cooking something good drinking a beer. I love doing that people are alsways walking on the sidewalk behind my house smelling and getting hungry. Strike up a conversation and meet someone new. All becaus ea good piece of meat is cooking. Cheesey I know, but if we worried more about good smelling food and less about money and what group did what to that group I think we would all find some commonality.
Okay for a good easy side recipe for any grilling meal I have a simple pasta salad for you to make. This goes good with burgers and dogs or a good high end steak. Great filler and make a large quantity for for little money.
The ingredients
1.) Box of spiral noodles. (I prefer the multicolor ones cause this just brings color to the dish)
2.) Bottle of Italian dressing. (Can be creamy or oil. One year I'm mre into the oil other times the creamy italian is better. Insert evil cum related jokes later).
3.) 16oz sharp chedder shredded
4.) Red bell pepper
5.) Green Bell pepper
6.) 12 ounces of pepperoni
7.) Frozen pea's.
Star off cooking the pasta till it is almost done. I prefer it to be a bit firm and not "limp". Once your done cooking the pasta remove from heat and run under cold water immediately. Throw in some ice cubes to help facilitate the cool down. While pasta is cooking you can take the pepperoni and cut the circles into halves. Dice the bell peppers in tine cubes and have all ingrediants set aside. One pasta has cooled, in large bowel mix all ingrediants including frozen peas. Take the bottle of either creamy or zzesty Italian and poor half of it into the mix. Stir liberally making sure that the noodles and other ingredients are mixed well. Pepperoni tends to clump together so I sometimes slowly add it in so youdont end up with a half inch clump of it stuck together. Once everything is mixed place back in fridge. This can be made the night before and is generallyu better when done so. The next day before serving add the rest or at least half of the rest of the italian dressing to the mix and stir again. This will pep up the dish casue durring the night the pasta has soaked up some of the dressing. Serve chilled and grub. Great simple side dish that goes over wonderfully for under $10 and it will be devoured before you know it. If your lucky to have left overs of this it keeps great for about 4-5 days, the peas will get a bit pale green and loose some of thier luster so you might want to add more of them also a little more dressing to spice back up, but the cheese noodles peppers and pepperoni stay pretty fresh for 4-5 days after making as long as it has been kept cool.
The ingredients
1.) Box of spiral noodles. (I prefer the multicolor ones cause this just brings color to the dish)
2.) Bottle of Italian dressing. (Can be creamy or oil. One year I'm mre into the oil other times the creamy italian is better. Insert evil cum related jokes later).
3.) 16oz sharp chedder shredded
4.) Red bell pepper
5.) Green Bell pepper
6.) 12 ounces of pepperoni
7.) Frozen pea's.
Star off cooking the pasta till it is almost done. I prefer it to be a bit firm and not "limp". Once your done cooking the pasta remove from heat and run under cold water immediately. Throw in some ice cubes to help facilitate the cool down. While pasta is cooking you can take the pepperoni and cut the circles into halves. Dice the bell peppers in tine cubes and have all ingrediants set aside. One pasta has cooled, in large bowel mix all ingrediants including frozen peas. Take the bottle of either creamy or zzesty Italian and poor half of it into the mix. Stir liberally making sure that the noodles and other ingredients are mixed well. Pepperoni tends to clump together so I sometimes slowly add it in so youdont end up with a half inch clump of it stuck together. Once everything is mixed place back in fridge. This can be made the night before and is generallyu better when done so. The next day before serving add the rest or at least half of the rest of the italian dressing to the mix and stir again. This will pep up the dish casue durring the night the pasta has soaked up some of the dressing. Serve chilled and grub. Great simple side dish that goes over wonderfully for under $10 and it will be devoured before you know it. If your lucky to have left overs of this it keeps great for about 4-5 days, the peas will get a bit pale green and loose some of thier luster so you might want to add more of them also a little more dressing to spice back up, but the cheese noodles peppers and pepperoni stay pretty fresh for 4-5 days after making as long as it has been kept cool.
So this weekend I am having 30 people over. This will probably be a burger and dig weekend. I'm making a whole slew of stuff. Let's just something simple on this board though, the hotdog. Yeah I know it is a simple easy thing to cook, but how often do u end up with a blistered black lump? I was guilty of this on man occasions until I finally took my time and realized that they can come out wonderful. I use just regular old Oscar meyer hotdogs. Big bulk package at SAMs club for $10.
So what to do, always get the grill heated first. My grills instruction actually say to turn all burners on high till and let run for 10-15 minutes. This helps burn off the old drippings and really gets the grates ready for business. Now once it's heated up make sure u back the flame down. I tend to turn one burner off and the other two to lowest setting. Now we all have seen that dumb wire little platform and never generally use it. Well guess what, this is what it's for. Cooking things with heat but not charring it. Place your dogs on this wire rack. Make sure there is a space between each dog allowing good air circulation and even hearing. About every 5 minutes do a half turn. Why you want to see is the dog go from pale pink to a golden r
Red/brown. Your hotdog should almost start "sweating" with juice. Don't get in a rush and try to put directly on the bottome grill portion. This will be too much direct heat. Just keep a close eye on them and rotate the dogs ever couple of minutes. I start mine frozen usually so it takes about 15 minutes. Thawed will be considerably less I'm sure.
So what to do, always get the grill heated first. My grills instruction actually say to turn all burners on high till and let run for 10-15 minutes. This helps burn off the old drippings and really gets the grates ready for business. Now once it's heated up make sure u back the flame down. I tend to turn one burner off and the other two to lowest setting. Now we all have seen that dumb wire little platform and never generally use it. Well guess what, this is what it's for. Cooking things with heat but not charring it. Place your dogs on this wire rack. Make sure there is a space between each dog allowing good air circulation and even hearing. About every 5 minutes do a half turn. Why you want to see is the dog go from pale pink to a golden r
Red/brown. Your hotdog should almost start "sweating" with juice. Don't get in a rush and try to put directly on the bottome grill portion. This will be too much direct heat. Just keep a close eye on them and rotate the dogs ever couple of minutes. I start mine frozen usually so it takes about 15 minutes. Thawed will be considerably less I'm sure.
wottle
I'm so horny, even the crack of dawn isn't safe
I just indirect grilled a porkchop & stuffed it with sliced apples
and slices of sweet onion. Seasoning was a rub of salt,pepper and a generous pinch of sage.
Rub was applied 1 hr before being placed over the heat.
I use a Webber Smokie Joe Covered Kettle with Charcol Briquettes
When the coals are ready rake 1/2 of them to each side of the kettle
leaving a "trench" free of coals down the middle. Place a drip pan (or make one
w/ aluminum foil) in the trench.
Sear the chop for about a minute on each side directly over the coals
Then place over the drip pan and close the lid. Make sure the vents are fully opened.
Indrectly roast over the drip pan aprox 20 min.
It is great with roasted sweet corn.
Enjoy
Wottle
Enjoy.
and slices of sweet onion. Seasoning was a rub of salt,pepper and a generous pinch of sage.
Rub was applied 1 hr before being placed over the heat.
I use a Webber Smokie Joe Covered Kettle with Charcol Briquettes
When the coals are ready rake 1/2 of them to each side of the kettle
leaving a "trench" free of coals down the middle. Place a drip pan (or make one
w/ aluminum foil) in the trench.
Sear the chop for about a minute on each side directly over the coals
Then place over the drip pan and close the lid. Make sure the vents are fully opened.
Indrectly roast over the drip pan aprox 20 min.
It is great with roasted sweet corn.
Enjoy
Wottle
Enjoy.
ok its midnight I'm laying in bed and just read this recipe. I'm fucking hungry now you suck. I have some rather fat chops from sams club I didn't know what to do with. I didn't consider stuffing with apples and sweet onions . Vidallia sweet onions are super sweet.
Harley Spencer
Official Checked Star Member
I've cooked so many things on grills. My all time favs are chicken, burgers, hot dogs, potatoes, corn on the cob, steak, and green beans. Oh my god I wish I still had a grill! Wah 
I hope I get invited to some peoples' cookouts this summer.
I hope I get invited to some peoples' cookouts this summer.
squallumz
knows petras secret: she farted.
I've cooked so many things on grills. My all time favs are chicken, burgers, hot dogs, potatoes, corn on the cob, steak, and green beans. Oh my god I wish I still had a grill! Wah
for 10 bucks you can get a little baby one! ive used those lots of times. they still work!
Harley Spencer
Official Checked Star Member
I could. We'll see. I would love a real grill, but... who knows.
squallumz
knows petras secret: she farted.
yeah, i know. but, ive had some great little bbqs with a friend or 2 with those baby grills. some fish, a beer or two, and good company with a little grill.
ah, good times.
I've cooked so many things on grills. My all time favs are chicken, burgers, hot dogs, potatoes, corn on the cob, steak, and green beans. Oh my god I wish I still had a grill! Wah
Ok missy, I live in a citty that seems to have a ton of strip clubs and alot of stars/models come through making extra cask. I grill every weekend, have a beautiful log cabin on a all sports lake 35 minutes north of the city. So if your ever in north eastern indiana send me a message cause you have an open invite for a bar-b-q.
350. Typical chicken temperature I guess.
She just wants a man wearing only an apron griling for her why she sits back sipping a margruita.
