Grilling Tips and Recipes

[futurevr4man]

stuffed banana peppers (cream cheese, bacon, whatever else you want) are a fantastic appetizer to play with too!

[mdcrose]

Oh yeah, don't forget pizza on the grill.

[green-lantern]

Cook steaks slow, get you some rib eyes.

If you can hold your hand over the fire for three seconds its about perfect. Ill cook mine to medium rare in about 12min. Don't cut them on the grill, but push on them with your finger to see how done they are?

Do you hunt?

I don't know if 12 minues is slow....maybe for a thin stake



Tip: 1 take gas grill and throw in the trash. 2 go buy a charcoal grill.

[KeithMac]

Best bet with chicken is to cook it fully in the oven then finish off on the grill, very easy to get food poisoning from chicken..

3 minutes tops for me with the steaks .

If you want to check somethings cooked in the middle, stick a fork in it for 5 seconds then touch it to your bottom lip to gauge temperature..

[Turbo Beast]

I don't know if 12 minues is slow....maybe for a thin stake



Tip: 1 take gas grill and throw in the trash. 2 go buy a charcoal grill.

Yeah but the OP is from the North so I adjusted my time to a thin steak. It'll take a good half hour for a good steak. And +1 on charcoal


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[green-lantern]

Yeah but the OP is from the North so I adjusted my time to a thin steak. It'll take a good half hour for a good steak. And +1 on charcoal


Sent from my iPhone using Tapatalk

I got to cook a steak about medium to maybe medium-rare over high heat so if it's about an inch I do about 3-5min per side turning 45 degrees half way though the 3-5min. Then I'll let it rest about 5min. I can be bad about over cooking so I force myself to stay there with it and use a stopwatch (on my phone).


Chicken Breast, I’ve changed the way I do them now. I get boneless and hammer them out to about an inch or at least till they are the same thickness. They can be tricky because there is sort of a small window between cooked and dry. That’s why I hammer them out the same thickness so they all get done at the same time. I keep most of the charcoal on one side of the grill and just a few coals on the other (about one coal per 1-2 inches).

I like to use Hickory or Cherry wood chips (soaked in water for 30min to an hour). I do not like Mesquite, I don’t know, just don’t care for it. I’ll throw some chips on the hot side and keep the meat on the cooler side. I’ll cook them about 15-20 minutes turning them like I do the steaks. It’s much quicker than breast with the bone. If I’m not getting a bit of char on them I’ll move them to the hot side for a few. If using BBQ sauce I’ll put some on at the very end and let it caramelize a bit.

This can be done on a gas grill, keep one of the burners hotter than the other. It’s much better if it has lava rock because the wood chips get caught by them.

[HilbillyHomeboy]

Recipe, large sweet onion, cut the center out to make a cavity(so not all the way through), put in butter and your favorite seasoning(I prefer just the butter and maybe some black pepper), wrap in aluminum foil(no bacon) and "bake" in grill for 15 min or longer(like the duration your total cooking so you pull it off when everything else is done).

Butter, brown sugar, and a beef bouillon cube.

Jeremy

[HLxDrummer]

Excited to try out all these tips!

Just made some burgers on sunday (from 80/20 ground beef) and they were pretty good. Just salt, pepper, and olive oil.

My fiance mentioned peaches on the grill.. anyone heard of that?

[HilbillyHomeboy]

Heard of, and seen it, but never grilled them myself or even tasted them. Grilled pineapple is really tasty.

Jeremy

[green-lantern]

I got to cook a steak about medium to maybe medium-rare over high heat so if it's about an inch I do about 3-5min per side turning 45 degrees half way though the 3-5min. Then I'll let it rest about 5min. I can be bad about over cooking so I force myself to stay there with it and use a stopwatch (on my phone).


Chicken Breast, I’ve changed the way I do them now. I get boneless and hammer them out to about an inch or at least till they are the same thickness. They can be tricky because there is sort of a small window between cooked and dry. That’s why I hammer them out the same thickness so they all get done at the same time. I keep most of the charcoal on one side of the grill and just a few coals on the other (about one coal per 1-2 inches).

I like to use Hickory or Cherry wood chips (soaked in water for 30min to an hour). I do not like Mesquite, I don’t know, just don’t care for it. I’ll throw some chips on the hot side and keep the meat on the cooler side. I’ll cook them about 15-20 minutes turning them like I do the steaks. It’s much quicker than breast with the bone. If I’m not getting a bit of char on them I’ll move them to the hot side for a few. If using BBQ sauce I’ll put some on at the very end and let it caramelize a bit.

This can be done on a gas grill, keep one of the burners hotter than the other. It’s much better if it has lava rock because the wood chips get caught by them.

BTW just did this tonight and it turned out great (Pepper Chicken Alfredo) . I think I'm going to quit using Cherry wood and stick with Hickory. I've been mixing them lately and I think I like it better with just Hickory.

I got a rib cooking tips but OP needs a charcoal grill before doing that.