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Author: Subject: Fall 2010 Grillin' Thread

Zen Peach





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  posted on 4/1/2010 at 12:51 PM



We haven't had a good grillin' thread in a while!

This years grill story for me...late last summer I dumped my gas grill after about a six year ride and went back to charcoal. Best decision ever! Went to a grill that has adjustable grilling platforms and cast iron grates. I love it!

We've gotten some nice weather here so far and I've grilled a few times, chicken, steak, burgers. I've also really gotten into grilling vegetables, red peppers, mushrooms (crimini works AWESOME), eggplant. Sometimes the red peppers dry out, sometimes they don't. Need to figger that out.

Although I've eaten a ton of ribs in my lifetime, I've never made them myself. That's first on the list of new things to try!

Also, and if anyone reading this has any experience, I'm grilling tofu for my wife for the first time tonight...any tips? Tricks?

Soooo....sound off carnivores! What kind of grill do you have? What are you favorite things to grill? What are you grilling this spring and summer? What grilling tip or recipe do you have to share?





[Edited on 9/5/2010 by Bhawk]

 

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Extreme Peach



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  posted on 4/1/2010 at 01:14 PM
Great minds - BHawk! I'm grilling tonight as well. I ONLY use charcoal and my grill of choice is the good old workhorse Weber kettle Grill. tonight we're doing boneless chicken breasts that have been marinating all day in wishbone Italian dressing and before puttin them on the grill, I'll rub 'em down with some willingham's wham dry rub. a little tip for gettin 'em done without drying them out is: Put them on the grill bone side down for 7 7 1/2 mins and then turn on the skin side for 5 -7 mins depending on thickness, the bone-side down - skin-side up start will keep the juices inside and keep them from drying out. Soemtimes dow mixed veggies in a grilling pan with the holes all in it usually, Zucchini, yellow squash, shrooms, red & yellow peppers. sprinkle Mccormack's Vegetable seasoning on them with a little EVOO and hit 'em a couple of times with a little crushed red pepper! Damn I just had lunch and now I'm already hungry again! As for my favorite thing to grill nothing beats a good old rib-eye rubbed down with Willingham's and cooked up med-rare!
 

Zen Peach



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  posted on 4/1/2010 at 01:27 PM
Hmmm. Grilling pan. Like this one or similar, Willie?

 

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Zen Peach



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  posted on 4/1/2010 at 01:29 PM
Grilled tofu ? Sculpt it like a chicken then everything else should fall in place.

 

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Zen Peach



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  posted on 4/1/2010 at 01:30 PM
quote:
Grilled tofu ? Sculpt it like a chicken then everything else should fall in place.


I knew I'd catch hell for asking that question...

 

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Maximum Peach



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  posted on 4/1/2010 at 01:48 PM
I've never grilled tofu Bhawk. Let us know how it works out.

I'll be grilling a local boneless, butterflied leg of lamb this weekend. The co-op has them on sale.

I'm a charcoal person as well. Does anyone have any favorite charcoal brands?

I also use a charcoal chimney to get the fire started. I swore off lighter fluid about 15 years ago after a trip to California. Charcoal lighter was banned in L.A. My host demonstrated the chimney and I never looked back.

 

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Zen Peach



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  posted on 4/1/2010 at 02:17 PM
I get my charcoal pieces at a local hardware store, but the bag is brown with no distinct markings on it!

The charcoal chimney, if you spray the newspaper with vegetable oil (like from a spray bottle) the paper will burn a little more even and a little longer, helps get the charcoal lit better.

 

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Maximum Peach



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  posted on 4/1/2010 at 02:21 PM
In the past I had good luck with "Wicked Good" brand charcoal. I no longer have easy access to the brand. I'll have to check some of the local hardware and seed stores.

Good tip regarding the vegetable oil!

 

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  posted on 4/1/2010 at 02:29 PM
I use an electric charcoal starter, used to hate that lighter taste. Also, I've used water-soaked wood chips for a lot of smoky flavor. Everything tastes better on the grill, but my favorite over the past few summers has been pork tenderloin. Mmmmmm. Fish is also very good on the grill, mostly halibut or swordfish for me, salmon also great. Thanks for the tips, I'll have to get some Willingham's and a grill pan.

 

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Zen Peach



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  posted on 4/1/2010 at 02:39 PM
quote:
I use an electric charcoal starter, used to hate that lighter taste. Also, I've used water-soaked wood chips for a lot of smoky flavor. Everything tastes better on the grill, but my favorite over the past few summers has been pork tenderloin. Mmmmmm. Fish is also very good on the grill, mostly halibut or swordfish for me, salmon also great. Thanks for the tips, I'll have to get some Willingham's and a grill pan.


How do you marinade the tenderloin? I love pork tenderloin because there's so many things you can do with it.

 

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True Peach



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  posted on 4/1/2010 at 02:43 PM
Doing bone-in rib steaks and baked potatoes on the grill tonight. Unbelievably, it's 80 degrees in Detroit. Me and the wife have been sitting on the deck all afternoon with a pitcher of sangria and the XM boombox on Classic Vinyl.

 

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  posted on 4/1/2010 at 03:08 PM
I got a Big Green Egg a couple of years ago and I'm hooked. Use Big Green Egg or cowboy charcoal with just two small fire starter chips and you're good to cook in about 10-15 min. Works similar to a weber grill but you can control the temps better. Smoke at 200 degrees all day long with only one load of charcoal and can get temps above 850 for quick sear. Any other Egg fans out there.
 

A Peach Supreme



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  posted on 4/1/2010 at 03:18 PM
great idea for a thread!!!! i hope to get many tips and ideas. anyone grill cajun salmon. it is awesome, just be sure you have a fish grill and cook salmon to your desired temperature with a ton of cajun sauce sprinkled all over.

serve with some marinated grilled vegetables-i usuallymarinate in teryaki

awesome

 

Extreme Peach



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  posted on 4/1/2010 at 03:23 PM
Yep that's the ticket BHawk! check out John Willingham's website

http://www.willinghams.com/index.cfm?fuseaction=shop.cat&catId=2

I've been using his rub for years and put it on Steaks, chicken, pork, burgers, even fish ( tuna staks)! They have a couple of varieties and various heat! Turned numerous friends on to this stuff and now there's enough of us here in my small town that we can take turns ordering the cases with 24 - 1 lb bags and keep each other supplied!




 

Zen Peach



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  posted on 4/1/2010 at 03:24 PM
Whenever we do grilled salmon we use butter, Worcestershire sauce, salt and pepper. Comes out pretty good!

Do you make the cajun sauce from scratch?

 

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Zen Peach



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  posted on 4/1/2010 at 03:25 PM
quote:
Yep that's the ticket BHawk! check out John Willingham's website

http://www.willinghams.com/index.cfm?fuseaction=shop.cat&catId=2

I've been using his rub for years and put it on Steaks, chicken, pork, burgers, even fish ( tuna staks)! They have a couple of varieties and various heat! Turned numerous friends on to this stuff and now there's enough of us here in my small town that we can take turns ordering the cases with 24 - 1 lb bags and keep each other supplied!






Methinks I might order some of this...

 

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  posted on 4/1/2010 at 04:11 PM
I love to grill, BBQ low and slow and smoke fish...mostly salmon

I grill Chicken, steaks, salmon and shell fish on a webber kettle but I love to slow cook BBQ pulled pork and ribs both pork spare & babybacks plus beef ribs on my offset smoker. I use lump charcoal for the fire and a variety of fruit woods for smoke. I like apple, cherry and pecan wood..and yes on the chimney starter...fast easy and clean

Smoked salmon took me years to get right...I wanted to learn to cold smoke but first learned to make it kippered style or hot smoked. A friend of mine showed me how to make gravloxs and so I made some and figured a way to cold smoke it >80%...My family worked in the fish markets in SF when I was a kid and we would get smoked salmon from them...mines pretty close...I can slice it paper thin put it on a toasted bagel with some cream cheese...or on crackers with brown mustard and green tobacco sause...love it

 

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  posted on 4/1/2010 at 04:13 PM
For grilled tofu:
Use the extra firm stuff and cut it around 1/2" thick, long wise to make big rectangles. Give it a little brush with some oil so it doesn't stick. You can add what ever you like (soy sauce, spices, etc) and grill it just like a burger I guess. Put it on a hot grill for some sear and just keep an eye on it until it's heated through. If you cook it too long it may crumble up on you.



I'm gearing up to grill/smoke up some ribs and pork tenderloin for my birthday Saturday. I just tried doing them last year for the first time. By the end of the fall I was getting it down pretty good. I go with a dry rub, a mop sauce and cook 'em low and slow. Hit them with the mop sauce every 45-60 minutes. It keeps them tender and builds up a nice flavorful crust. There are some great sites out there for tips.





 

A Peach Supreme



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  posted on 4/1/2010 at 04:48 PM
quote:


I'm gearing up to grill/smoke up some ribs and pork tenderloin for my birthday Saturday. I just tried doing them last year for the first time. By the end of the fall I was getting it down pretty good. I go with a dry rub, a mop sauce and cook 'em low and slow. Hit them with the mop sauce every 45-60 minutes. It keeps them tender and builds up a nice flavorful crust. There are some great sites out there for tips.







Sounds like your gettin your chops down pretty good there man.Try some pecan if ya can find it.Apple hits a high note as well.I use a lotta live oak,livin in Fla.If Wanee wasn't gonna be such a busy gig.Id scout around on the outskirts of town for some pecan.'
Try heapin some unsweetened apple sauce on top of your pork butt next time.Do it before ya wrap it up to let the meat rest.A nice mellow fruity flavor.

 

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Zen Peach



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  posted on 4/1/2010 at 04:57 PM
quote:
I love to grill, BBQ low and slow and smoke fish...mostly salmon...
I tried to smoke a fish one time. Couldn't keep it lit. And it tasted funny.

 

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  posted on 4/1/2010 at 05:45 PM
quote:
quote:
I love to grill, BBQ low and slow and smoke fish...mostly salmon...
I tried to smoke a fish one time. Couldn't keep it lit. And it tasted funny.


...rim shot.......cymbal

 

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Zen Peach



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  posted on 4/1/2010 at 06:05 PM
If you want a great side, vidalia onions are awesome grilled! Slice the onions about 1/4 or 1/3 inch thick and put them into one of those disposable aluminum pans of melted butter. Cook until a bit brown and season to taste. I like to put pepper and since I love cheese, some grated parmesan is nice.
 
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  posted on 4/1/2010 at 06:24 PM
I cooked a steak yesterday in my Weber grill with some charcoal and some mesquite wood

I use the chimney starter thing, put some paper and some briquets in there, and then this mesquite charcoal that they sell at a store near my house. It's great stuff, big hunks of irregularly shaped mesquite wood that has been charcoal-ized.

Once that is good and red hot, I dump it out into the Weber, put the grill on, throw the steak on, and put the top on, with the vent mostly closed for maximum smoke. I almost smoke it more than grill it. Check it every few minutes and flip it to make sure it doesn't get too burned on one side, and make sure to take it off before it gets too tough and overcooked.

This technique doesn't work for cooking dozens of burgers for large groups, but if you're just cooking a steak or two it really gives it that smoky flavor. I like the flavor of smoke

 
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  posted on 4/1/2010 at 07:48 PM
quote:
I cooked a steak yesterday in my Weber grill with some charcoal and some mesquite wood

I use the chimney starter thing, put some paper and some briquets in there, and then this mesquite charcoal that they sell at a store near my house. It's great stuff, big hunks of irregularly shaped mesquite wood that has been charcoal-ized.

Once that is good and red hot, I dump it out into the Weber, put the grill on, throw the steak on, and put the top on, with the vent mostly closed for maximum smoke. I almost smoke it more than grill it. Check it every few minutes and flip it to make sure it doesn't get too burned on one side, and make sure to take it off before it gets too tough and overcooked.

This technique doesn't work for cooking dozens of burgers for large groups, but if you're just cooking a steak or two it really gives it that smoky flavor. I like the flavor of smoke


Rob is you like smoke flavor with your steaks I've tried Oak chunks added to the charcoal mix you used above I let them get to the charcoal point and cook the steak...Just 1 or 2 if they're small will do the trick because oak creates a strong smoke flavor but it's great with beef...

 

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  posted on 4/1/2010 at 08:12 PM
quote:
For grilled tofu:
Use the extra firm stuff and cut it around 1/2" thick, long wise to make big rectangles. Give it a little brush with some oil so it doesn't stick. You can add what ever you like (soy sauce, spices, etc) and grill it just like a burger I guess. Put it on a hot grill for some sear and just keep an eye on it until it's heated through. If you cook it too long it may crumble up on you.


Here's a link to some tofu grilling tips:
http://vegetarian.about.com/od/vegetarianbarbecuerecipes/qt/grillingtofu.ht m

The main thing I do is to freeze the tofu for a few days (and then thaw) before pressing and cutting it. This gives it a little tougher texture so that it holds up better to grilling. Any decent marinade that you like works fine...







 

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