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What’s something you like to grill?
Posted on 4/26/23 at 3:36 pm
Posted on 4/26/23 at 3:36 pm
Trying to think of different ideas to grill this spring and summer. What’s something you enjoy grilling? Either something we can google and find recipes or share a recipe.
Here’s a few items of mine:
(1). Sweet tea brined chicken - I like brining chicken pieces but I’ve seen people doing chicken sandwiches with boneless breast. I may try it.
(2). Fresh corn - My favorite side to grill. I shuck the corn and put it directly on the racks. When it starts to get cooked, I brush with butter, turning often.
(3). Grilled eye of round - Slice and make Baltimore pit beef sandwiches with tiger sauce or skip the Tiger sauce and use bbq sauce and melted cheddar on a bun.
(4). Fish tacos - Grill fish and make tacos.
Here’s a few items of mine:
(1). Sweet tea brined chicken - I like brining chicken pieces but I’ve seen people doing chicken sandwiches with boneless breast. I may try it.
(2). Fresh corn - My favorite side to grill. I shuck the corn and put it directly on the racks. When it starts to get cooked, I brush with butter, turning often.
(3). Grilled eye of round - Slice and make Baltimore pit beef sandwiches with tiger sauce or skip the Tiger sauce and use bbq sauce and melted cheddar on a bun.
(4). Fish tacos - Grill fish and make tacos.
23
Posted on 4/26/23 at 4:37 pm to SixthAndBarone
Vegetables from my garden fresh picked. Okra, green beans, zucchini and yellow squash, broccoli, cauliflower, etc. with okra being my favorite.
For the above all I do is simply cut them up if needed (zucchini, yellow squash, broccoli, cauliflower), drizzle with olive oil and lightly season with Slap Ya Mama, Garlic Powder and Black Pepper then grill.
My favorite seafood is a toss up between redfish on the half shell or grilled oysters.
For the above all I do is simply cut them up if needed (zucchini, yellow squash, broccoli, cauliflower), drizzle with olive oil and lightly season with Slap Ya Mama, Garlic Powder and Black Pepper then grill.
My favorite seafood is a toss up between redfish on the half shell or grilled oysters.
Posted on 4/26/23 at 4:38 pm to SixthAndBarone
Good list. Lately I have been grilling bok choy for 6 minutes or so each side while grill is heating up to sear/grill salmon. Perfect side imo. I do this about once a week.
Speaking of, obviously I also like to grill salmon. I do this on the flat side of a grill grate so it's more like cooking on a flat top with some smokey grill flavor.
Speaking of, obviously I also like to grill salmon. I do this on the flat side of a grill grate so it's more like cooking on a flat top with some smokey grill flavor.
Posted on 4/26/23 at 4:51 pm to SixthAndBarone
Smoked cream cheese
Posted on 4/26/23 at 4:51 pm to gumbo2176
I’ve always grilled squash and zucchini. Never did green beans until a month ago. Used my vegetable basket (looks like a bowl with holes) and tossed the fresh beans in a very small amount of olive oil and salt and pepper. Grilled them until charred. I loved them.
Posted on 4/26/23 at 4:52 pm to t00f
Smoked cream cheese is a good idea. I may try some with dips this summer. I’ve done other cheeses but never cream cheese.
Posted on 4/26/23 at 5:14 pm to SixthAndBarone
quote:
Used my vegetable basket (looks like a bowl with holes) and tossed the fresh beans in a very small amount of olive oil and salt and pepper. Grilled them until charred. I loved them.
If you've not grilled okra before, give that a try. I do it 2 ways depending on how much time I want to spend doing it. Get the grill hot first, lightly oil the okra and season right away since it will tend to absorb the oil, then grill.
Second way is to take same size pods and 2 skewers. Skewer the pods near the stem and near the tip and reverse the direction of each piece----stem left, stem right, etc. until you have about a dozen pods skewered. They come out looking like a raft and hold together nicely so it's easier to grill. Grill until they start to slide on the skewers easily but not so long the pods split open.
Edited to add: I grow Japanese Yard Long beans that get to be over 20 inches long when I pick them. I cut them into 3 pieces and use a utensil like your mentioned to grill them so they don't fall through the grates while cooking. They also go by the name Asparagus Beans and cook very much like fresh asparagus. Don't pickle worth a damn though.
This post was edited on 4/26/23 at 5:18 pm
Posted on 4/26/23 at 6:03 pm to SixthAndBarone
Grilled asparagus. Nothing fancy, coat with olive oil and a pinch of salt when done. Grilling caramelizes them nicely.
Posted on 4/26/23 at 6:15 pm to SixthAndBarone
This is at 200-225 with olive oil and a rub, not cold smoke.
This post was edited on 4/26/23 at 7:03 pm
Posted on 4/26/23 at 6:27 pm to t00f
Lettuce. Cut Romaine head in half and sprinkle with olive oil. Put on hit grill for 30 seconds and flip to other side for 30 more seconds. Put on platter, top with shaved parmesan cheese, black pepper, olive oil and balsamic vinegar.
Posted on 4/26/23 at 6:48 pm to t00f
quote:
This is at 200-225 with olivia oil and a rub, not cold smoke.
Ah. So does it melt? What do you do with it after smoking?
Posted on 4/26/23 at 6:55 pm to SixthAndBarone
Some type of pepper jelly on top, spread on crackers. Turns into crème brûlée
Also, some peeps use pickapeppa sauce instead of pepper jelly
Always a huge hit.
Does not melt if you catch it in time, but even a slight melt is no big deal
Also, some peeps use pickapeppa sauce instead of pepper jelly
Always a huge hit.
Does not melt if you catch it in time, but even a slight melt is no big deal
This post was edited on 4/26/23 at 6:57 pm
Posted on 4/26/23 at 6:57 pm to SixthAndBarone
Pork for alpastor tacos and banh mi sandwiches. Also korean style short ribs.
Posted on 4/26/23 at 7:03 pm to SixthAndBarone
Fresh pork sausage and pork steaks. If I can get some baked macaroni and cheese, I'm going to get stuffed and go to bed early. 
Posted on 4/26/23 at 7:16 pm to SixthAndBarone
Korean marinated, thin sliced beef short ribs from Asian Market while wife prepares fried rice and stir fried veggies. Pair with Spanish red wine for a great date night at home.
Posted on 4/26/23 at 7:21 pm to TidenUP
Pork steaks are underrated. You can give them any type of seasoning and/or any marinade. And all types of sauces or glazes are good on them.
Posted on 4/26/23 at 7:30 pm to SixthAndBarone
quote:
Pork steaks
Like a shoulder cut into a steak?
Posted on 4/26/23 at 7:32 pm to SixthAndBarone
Do pork steaks all the time, Butts go on sale, smoke one, slice the other and hit the freezer.
Posted on 4/26/23 at 7:35 pm to jmon
Cut Boston butts into nice thick steaks. You can cut boneless butts or cut until you hit the bone and then use the meat around the bone for whatever. The best way is to have the butcher slice them on the band saw with the bone, to get uniformed steaks.
Just about any seasoning works. Bbq, Cajun, salt and pepper, savory, Asian, etc. you can also marinate in just about anything. Grill it and glaze it with any type of sauce.
Just about any seasoning works. Bbq, Cajun, salt and pepper, savory, Asian, etc. you can also marinate in just about anything. Grill it and glaze it with any type of sauce.
This post was edited on 4/26/23 at 7:41 pm
Posted on 4/26/23 at 8:09 pm to SixthAndBarone
Avocados
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