Anyone grilling this weekend?

[CaptnKirk]

I've been doing Blackened Grouper over the gas grill lately.
I use cast iron griddle - flat side up, but a cast iron skillet works.

Heat cast iron Pan/Skillet/Griddle
over high heat of gas grill & let it heat up at least 30 Minutes.

Spice Blend of (1) tablespoon each of: Flour; Thyme; Oregno
(1)Teaspoon each of: Cayanne;
White Peppeor; Course Blacko Pepper; & Grated Garlic
NOT GARLIC SALT!
Mix & spread on paper plate.

Melt (1) Stick of Butter.

Blot Grouper dry with paper towels, use lots of towels to get fish really dry. Dip into Melted Butter, turn over and dip other side. Place on spice blend &
press lightly to coat fish, turn ovepr to coat/dip other side.

Pour remaining melted butter onto hot griddle/pan, then put
fish onto sizzling surface. Cook for 3-4 minutes, turn over and cook second side for another 3-4
minutes. It won't stick if pan is hot enough, and makes a nice crust without burning.


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[blackdogdeek]

Well, my wife and I just moved into our new house last weekend and for the first time I will have an actual flame grill (old condo only allowed electric grills). Got myself a Summit series 6 burner. Have yet to cook on it and I have some substantial gift cards to Whole Foods that are burning a hole in my pocket. Anyone recommend anything good to really break in and test a grill for the first time? No fish please, as I don't eat anything that swims.

Get a couple pounds of skirt steak (we prefer King's to Whole Foods for steaks). Turn grill up to high on all burners. When temp hits 500F sprinkle salt on both sides of the steaks (and pepper and any other seasoning if you're into that) and throw them on for a total of 6 to 8 minutes total depending on thickness (should be between .5" and .75" typically) flipping as often as every 30 seconds or as seldom as every 1 minute. Take meat off grill and let sit for 10 minutes. Eat.

 

[woodman1999]

Thanks for the suggestions. That chicken thighs recipe looks excellent and I am bookmarking that in the "recipes folder".

Burgers are always an option, but with the whole foods GC's, I was thinking of something a little richer since I technically won't be paying for it. That being said, it may come back to burgers anyways, since, well, they're so damn good.

For the skirt steaks, what doneness do you end up with the above cooking method? My wife likes her steak still breathing and I'd prefer a rare to medium rare.

 

[blackdogdeek]

Skirt steak gets done very quickly, and, unfortunately, overdone quickly as well. 6 to 8 minutes total yields a very juicy medium, which I prefer for skirt. For ribeye, I usually go for medium rare.

 

[smackababy]

Skirt steak gets done very quickly, and, unfortunately, overdone quickly as well. 6 to 8 minutes total yields a very juicy medium, which I prefer for skirt. For ribeye, I usually go for medium rare.

The problem with skirt steak, is if you do overcook it, it is pretty much inedible. It gets tough as leather so quickly.

 

[Ns1]

No, leave the skin on. Marinate the filet and toss it on the grill skin side. Flip it after about 5 minutes. Cook it another 4-5 minutes. The skin will be super crispy. There's no need to fry or try to crisp the skin. The grill will take care of it.

the skin was so not super crispy.

5 minutes under the broiler solved that problem

 

[SAWYER]

I really should try some more fish. I have never been a big fish eater and all I have had is fried crappie/catfish and Captain D's.

 

[evident]

having a bunch of friends over this sunday, so we're going to try to make relatively economical but good stuff on the grill. Got 8 lbs of chuck steak at costco for around $4.50/lb, going to turn those into burgers. also got some ground turkey from costco at $2.50 / lb that we'll make buffalo turkey burgers with. Hopefully our guests will bring the booze and we'll have a good time.

on a side note, beer can chicken is one of the most economical and easy meals to make imo. we made one last sunday and it's given two people lunch for 4 days straight. plus save the bones and you have nice chicken stock.

 

[smackababy]

Ground turkey just never makes good burgers IMO. I don't know what it is, but every time I've had it, the consistency is always unappetizing.

 

[ponyo]

the skin was so not super crispy.

5 minutes under the broiler solved that problem

Maybe the problem is with your grill? I don't know. I use Weber Genesis S330 propane grill and it gets the skin super crispy. It's pretty close to Dave Ramsey's crispy salmon.

 

[blackdogdeek]

The problem with skirt steak, is if you do overcook it, it is pretty much inedible. It gets tough as leather so quickly.

True. And at the typical skirt steak prices, it becomes a very expensive mistake. That's why it's better to err on the side of underdone since that can always be rectified without the need for a time machine.

 

[Ns1]

Maybe the problem is with your grill? I don't know. I use Weber Genesis S330 propane grill and it gets the skin super crispy. It's pretty close to Dave Ramsey's crispy salmon.

I'll try it again tonight...maybe I'll try jacking up the temp cuz I really didn't want to overcook the fish.

 

[evident]

Ground turkey just never makes good burgers IMO. I don't know what it is, but every time I've had it, the consistency is always unappetizing.

too dry?

ive been eating it so much since its cheap, healthy and easy to bring to lunch so i'm used to the taste. Im pretty careful (ie, dont want to eat raw turkey meat) when it comes to grilling them ,so sometimes i do end up overcooking it and it's a little on the dry side. We usually doctor it up w/ blue cheese and hot sauce. The farmer's market ground turkey is a little bit fattier so the burgers taste a little better than the stuff we get from costco. but yeah, it's a compromise vs beef burgers, no denying that.