Grilling

[RoverRick]

This year I got a new grill. it has 3 sections a gas grill, a charcoal grill, and smoker box,

 

Not that it really matters but last night I was cooking on the grill and realized I was mistaken on this. It has 4 sections. Smoker box and charcoal on one side, gas grill, and then a burner or hot plate section next to it. I have never used this other than a place to put hold my plate or whatever.

 

I guess I can use it pretty much like a burner on the stove, but I keep my stove in the air conditioning so this won't get much use, other than as a fancy shelf with controls.

[RookieBlue7]

If you struggle with doneness on a grill, sous vide and a final sear followed by a smoking gun is the way to go. The sous vide cooks it and pasteurizes it at the temperature you want and you crisp the outside on the grill or a cast iron pan (I like avacodo oil in the pan as you can heat it up hotter). Finish it by putting the food in a glass Pyrex dish and covering with shrink wrap and stick the hose of the smoking gun in. Light it and turn the fan on low for 3-4 minutes and let it infuse the smoke flavor of your choosing

[djahubes]

If you struggle with doneness on a grill, sous vide and a final sear followed by a smoking gun is the way to go. The sous vide cooks it and pasteurizes it at the temperature you want and you crisp the outside on the grill or a cast iron pan (I like avacodo oil in the pan as you can heat it up hotter). Finish it by putting the food in a glass Pyrex dish and covering with shrink wrap and stick the hose of the smoking gun in. Light it and turn the fan on low for 3-4 minutes and let it infuse the smoke flavor of your choosing

Loving the idea of the smoke gun. Gonna try that. I also use a food grade blow torch and piping hot cast iron. The dual sear method ensures that any gas flavor is burned of and that the process is as fast as possible. I prefer butter to any oil, bc as it browns, the flavor really gets into the meat. Sous vide is the way to go! Still can't get over the 72 hour short rib. Turns them into fillet texture with the short rib flavor. Unreal.

 

 

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[RoverRick]

 

Grilled Salmon and Baked (On the grill) Potato. Added Mesquite wood chips for flavoring.

 

 

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[toehold57]

IMG_0587.JPG

Yum yum, that looks good

 

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[RookieBlue7]

Loving the idea of the smoke gun. Gonna try that. I also use a food grade blow torch and piping hot cast iron. The dual sear method ensures that any gas flavor is burned of and that the process is as fast as possible. I prefer butter to any oil, bc as it browns, the flavor really gets into the meat. Sous vide is the way to go! Still can't get over the 72 hour short rib. Turns them into fillet texture with the short rib flavor. Unreal.

 

 

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The avocado oil doesn't impart any flavor honestly. But you can get it up over 600 degrees without it smoking on you. I worried about The same thing but it doesn't. I will put a spoonful of butter on the topside after I flip once, then roll and butter again on the opposite crust. I've seared with a torch as well but without a proper diffusion nozzle it's time consuming to get a consistent seat. I do want to try the deepfrier crusting method with a standing rib roast too

[bens197]

Mexican street corn salad with adobo ribeye tips.

 

 

 

 

 

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[RoverRick]

It's a holiday! Time to fire up the grill and fire up this thread.

 

Actually, today I'm smoking some ribs for dinner tonight. I'm about an hour into the process. We could start the debate of dry vs wet ribs. Totally, dry for beef ribs, but today I'm doing pork. They absolutely have to be cooked longer so I added some wild cherry vinegar, olive oil, French's yellow mustard, and some kind of organic molasses (whatever that is. My wife purchased this at some point and it was in the cabinet.) to my paprika, pepper, salt, garlic powder, onion powder, and a pinch of used coffee grounds. I will cook this until it is somewhat crispy on the outside, but not dripping wet but will keep the ribs moist for the hours it is in the smoker.

 

I have unfortunately been home for the past 5 weeks, supposed to go to work this week but the holiday screwed that up. I have cooked on the grill probably 6 nights a week. (Wifey is loving it.)

 

I highly recommend a grill mat. One time I purchased chicken pieces instead of whole boneless skinless thighs. It claimed (I noticed later) to be strips but more like nuggets. I had thawed these out and started the grill and had the potatoes already cooking, before I opened the bag to season them when I discovered they were tiny pieces. The grill mat saved the day because I could cook those without the fear of dropping it through the grill.

 

 

[Big money]

looks like an very slow. 27 hole July 4th outing this year for the guys. I'm grilling my own healthy lunch.Its been an hour and half and most only have 5 holes in.Could be a long day

[tony@CIC]

It's a holiday! Time to fire up the grill and fire up this thread.

 

Actually, today I'm smoking some ribs for dinner tonight. I'm about an hour into the process. We could start the debate of dry vs wet ribs. Totally, dry for beef ribs, but today I'm doing pork. They absolutely have to be cooked longer so I added some wild cherry vinegar, olive oil, French's yellow mustard, and some kind of organic molasses (whatever that is. My wife purchased this at some point and it was in the cabinet.) to my paprika, pepper, salt, garlic powder, onion powder, and a pinch of used coffee grounds. I will cook this until it is somewhat crispy on the outside, but not dripping wet but will keep the ribs moist for the hours it is in the smoker.

 

I have unfortunately been home for the past 5 weeks, supposed to go to work this week but the holiday screwed that up. I have cooked on the grill probably 6 nights a week. (Wifey is loving it.)

 

I highly recommend a grill mat. One time I purchased chicken pieces instead of whole boneless skinless thighs. It claimed (I noticed later) to be strips but more like nuggets. I had thawed these out and started the grill and had the potatoes already cooking, before I opened the bag to season them when I discovered they were tiny pieces. The grill mat saved the day because I could cook those without the fear of dropping it through the grill.

 

grill mat.jpg

 

Hmmmmmm good. What time do you want us over.

 

 

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[RoverRick]

Hmmmmmm good. What time do you want us over.

 

 

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Awesome, glad your coming, but it's a 15 hour and 48 minute drive from Catawba Island, OH. I suggest you leave now and bring your clubs. We will play tomorrow, but I also suggest you eat before you get here. The ribs will be ready about 6 and gone by 7.

[tony@CIC]

Awesome, glad your coming, but it's a 15 hour and 48 minute drive from Catawba Island, OH. I suggest you leave now and bring your clubs. We will play tomorrow, but I also suggest you eat before you get here. The ribs will be ready about 6 and gone by 7.

You're such a spoil sport

 

Enjoy!

 

 

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[RoverRick]

You're such a spoil sport

 

Enjoy!

 

 

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So you're not coming over?

[tony@CIC]

That's correct - figured you'll eat them all before I get there

 

 

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[RoverRick]

That's correct - figured you'll eat them all before I get there

 

 

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This is what you are missing. It looks blacker in the picture.

[toehold57]

>> I highly recommend a grill mat.

 

Used a grill mat for the first time today and I'm impressed. Messy burgers that would have flared up, didn't. Clean up was quick and easy as well.

 

I give it a thumbs up!

 

 

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[tony@CIC]

Interesting. Never heard of a grilling mat will have to try one.  I grilled a big piece of Tuna (1" thick) last night for the mrs and me. 

[Big money]

I left salmon and chicken on grill yesterday for over an hour.That is a record for me time wise. I'm a notorious flash cooker on the grill.The results were the best tasting dinner I've eaten off a grill in a long time.So tasty , but took so long

[cnosil]

I left salmon and chicken on grill yesterday for over an hour.That is a record for me time wise. I'm a notorious flash cooker on the grill.The results were the best tasting dinner I've eaten off a grill in a long time.So tasty , but took so long

How low of a temp were you using that they didn't get over cooked?

[Big money]

I have a 6 burner . And kept it at a solid 150 to 200 degrees . Never cooked over the burners I had lit . Just had lid closed and flipped poultry and fish every 15 mins.Also would bristle lemon juice on lightly every 30 mins on salmon

[RoverRick]

I cook salmon all the time, and get it cooked perfectly in maybe 10 minutes. I never really time it and go by look. I did cook some bone-in chicken thighs with skin that took a while, but keep it over the flame.

[RoverRick]

Interesting. Never heard of a grilling mat will have to try one.  I grilled a big piece of Tuna (1" thick) last night for the mrs and me. 

 

I played golf this morning with 3 guys and we talked about the grilling mat. One guy had one also and loves it.

 

But the other guy talked about Tuna. We all have a mutual friend that goes Tuna fishing with his brother every year and talked about how they didn't go this year and thus we didn't get the phone call. "Hey meet me at the club at ?:?? and bring an ice chest. I'm on my way back from the tuna boat."

 

But I have to use real charcoal not gas for tuna or shark. Seems to taste better. Or the fact that I get it fresh off the boat so rarely i want to savor the preparation of it.

[Big money]

 

I cook salmon all the time, and get it cooked perfectly in maybe 10 minutes. I never really time it and go by look. I did cook some bone-in chicken thighs with skin that took a while, but keep it over the flame.[/quote nice Rick. Whenever I put any item over the flame it turns out burnt and charred and never fully cooked in the middle.I even clean my grill thoroughly after and before each use. What is your tip over the flame ? Aluminum foil ?

[RoverRick]

Rick. Whenever I put any item over the flame it turns out burnt and charred and never fully cooked in the middle.I even clean my grill thoroughly after and before each use. What is your tip over the flame ? Aluminum foil ?

 

Ahhh! I know I am sounding like an infomercial for the Grill Mat, but I had to admit that I have been using it the last month, and actually haven't been home to cook in almost 2 years, and I sure I have forgotten any mishaps from before then. So my cooking experiences are all related to grilling on the grill mat. It still gives the grilled flavor but keeps the grease from flaring up and cooks more evenly.

 

I bought mine on a whim at Walmart. $4.95 next to the charcoal in Lawn and Garden. While I never would have bought it at this price, it is worth $19.95.

[Big money]

first on grill. Two T bones

 

than after 5 minutes I flip it. Leave it at 150 degrees and will leave on for 45 minutes

[azstu324]

Just made pork chops on the grill for dinner. Over cooked and chewy, family is still hungry so headed out for ice cream. What is your go to grill recipe.

 

 

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For pork I recommend investing in an injector. Like a for meat. You can inject a stock or homemade broth before grilling. Keeps the loins and chops from drying out. And another tip for pork is that it can be light pink in the middle. The way pork is handled and flash frozen kills all bacteria so it's nearly as clean as beef. Chicken.. A whole different story.

 

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[GolfSpy MPR]

Tonight, did some steaks sous vide, with a coffee rub. And just because, I took the searing up a notch with a flame thrower:

 

https://youtu.be/Z-_lrDfQYCU

 

Also made some smoked onions, stuffed with jalapeno, bacon, barbeque sauce, and cheddar.

 

[RoverRick]

Tonight, did some steaks sous vide, with a coffee rub. And just because, I took the searing up a notch with a flame thrower:

 

 

Also made some smoked onions, stuffed with jalapeno, bacon, barbeque sauce, and cheddar.

 

20180804_170638.jpeg

 Yum

[Headhammer]

Marinated a flank steak yesterday in olive oil, whole grain mustard, garlic, white balsamic vinegar & fresh rosemary sprigs. Grilled the steak and some asparagus and they were delish. Normally we eat about 1/2 to 2/3 of a large flank steak, but last night there wasn't a scrap left.

[sirchunksalot]

Smoked pork loin with an applewood rub injected with apple juice. Used maple wood in the smoker.

 

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