Grill Masters unite

[HomerSapien]

What did you grill this weekend? I think I am going to gain 10lbs this weekend.

Saturday - Chicken and Beef Fajitas.

Sunaday - I smoked some pork ribs, alaskan salmon (chum), halibut, and a few chicken breasts.

Hickory wood chunks with a some applewood chips for the smoker. Applewood pork rub on the ribs. I had been using mesquite wood chunks but grabbed the wrong bag. So far it was a good mistake. They turned out greats. What combinations have you guys used?

I didnt have time to brine the salmon or halibut and paid dearly for it. The salmon came out okay, but I dried out the halibut, which wasnt surprising as it was my first time smoking halibut.

No food pron pics as it has all been eaten.

 

[sjwaste]

I haven't gotten to do much grilling lately. Today I will, though. I have what looks like a 1.5-2lb bone-in ribeye defrosting right now. I also have a bunch of produce, since I went to the store hungry a couple days ago and bought everything that looked good and was in-season. I'll probably grill up some eggplant, then puree it down with some smoked paprika, salt, honey, and some sort of acid. I also have corn and it looks great. Since the grill will be on, I might as well make that. I might take it off the cob and make some sort of creamed corn - possibly adding some wilted collard greens for taste and texture. I haven't tried that before, so I will try and report back results.

I've been cheating lately and using something I saw on America's Test Kitchen. Basically putting wood chips directly under whatever I'm grilling over indirect heat, getting close to temp, and then searing off over direct to finish. Nice flavor from a gas grill.

 

[waggy]

well..

nothing. my wife's..well i don't know where she is. my kids are with my sister for the weekend.

so im all alone and not in the mood to grill. wich is kinda weird because i love doing it.

 

[IcePickFreak]

Saturday - NY Strip steak and sliced potatoes

Sunday - Had some people over so just stuck with basic burgers, brats, hot dogs, corn

Today - Planning on pork tenderloin


During the summer I almost exclusively cook on the bbq.

 

[Spikesoldier]

did hamburgers, cheap bratwurst, corn in husk, lemon pepper chicken breast, and a slab of pork ribs last night.

 

[D1gger]

well..

nothing. my wife's..well i don't know where she is. my kids are with my sister for the weekend.

so im all alone and not in the mood to grill. wich is kinda weird because i love doing it.

Chin up Waggy. Nothing can lift your spirits like cooking a good steak over a grill and enjoying a fine brew or two. Just do it.

 

[xSauronx]

Chin up Waggy. Nothing can lift your spirits like cooking a good steak over a grill and enjoying a fine brew or two. Just do it.

mmmmm meat and beer

 

[HomerSapien]

well..

nothing. my wife's..well i don't know where she is. my kids are with my sister for the weekend.

so im all alone and not in the mood to grill. wich is kinda weird because i love doing it.

Sounds like a perfect time to grill. No schedule, no additional input. Heck, put a ball game on, grab a beer, and grill.



Its not really grilling, but I typically roast green chili on the grill, so I will include it. Lunch was green chili - turkey and cheese sandwiches, ala grilled cheese style.

 

[sjwaste]

Lunch today was grilled linguica. Just needed something to hold me over before a quick workout and then dinner.

Dinner, based on what I have already prepped, will be the aforementioned large ribeye - probably sharing that with my wife, who will have her 2-3 bites. Along with that, I have some corn husked and wrapped in foil w/ olive oil, smoked paprika, garlic, and plenty of salt. I usually like to cook it in the husk over high heat b/c I think the burning husk imparts a really nice flavor, but I needed to prep quickly today. Chopping off both ends and pulling the husk off is a LOT faster and less messy.

I will also try a honey garlic grilled eggplant recipe I found online.

 

[slayer202]

made myself some wings for lunch

 

[waggy]

made myself some wings for lunch

err what is the sauce. it does not look good at all..


i ended up going and getting a cheap steak and drinking some Sam Adams summer ale. though dinner is going to be mac & cheese

 

[child of wonder]

Friday I grilled some chicken breast that had been marinating in Italian dressing. Took off the grill, sprinkled on some Marble Jack cheese, then topped with a mix of Jack Daniels BBQ sauce and Frank's Hot Sauce.

Sunday I grilled 1.5" thick Ribeye steaks lightly rubbed with canola oil and sea salt. Cooked on high heat uncovered. Flipped the steak and rubbed with butter every 2 minutes until medium/medium rare. Finished it off with another sprinkling of sea salt and freshly ground black pepper. Served with sliced portobello mushrooms cooked in olive oil, au jus concentrate, garlic, and port.

 

[KK]

grilling a hormel pork tenderlion now, should be done in around 50 or so minutes. ordered a propane smoker saturday, can't wait to get it to start smoking a butt and ribs.

 

[sjwaste]

Grilling a pork tenderloin for 50 mins? Typo, I hope. A tenderloin is done on the grill in 10-15 mins. Sear it, and then cook over indirect flame to medium.

 

[slayer202]

err what is the sauce. it does not look good at all..

hot sauce and butter...

......


.............

maybe the camera phones pics aren't the best

 

[KK]

Grilling a pork tenderloin for 50 mins? Typo, I hope. A tenderloin is done on the grill in 10-15 mins. Sear it, and then cook over indirect flame to medium.

No it's 50 minutes. Preheat the grill up on high, ~525 degrees, then I place it on foil on the grill turn down the grill to low-med, ~400. cook till 155-160. usually take a good 50 minutes. comes out just right.

 

[sjwaste]

No it's 50 minutes. Preheat the grill up on high, ~525 degrees, then I place it on foil on the grill turn down the grill to low-med, ~400. cook till 155-160. usually take a good 50 minutes. comes out just right.

To each his own, I suppose. 160 for pork is way overdone for my taste. I pull pork tenderloins off the grill at ~135 and let them carry up to 140. I will take my chances, but I've been reading that 140 is ok for pork these days.

I'm guessing you're brining it or it wouldn't take so long to get to 160. I can see that still being very good.

 

[KK]

To each his own, I suppose. 160 for pork is way overdone for my taste. I pull pork tenderloins off the grill at ~135 and let them carry up to 140.

I'm guessing you're brining it or it wouldn't take so long to get to 160. I can see that still being good.

These hormel ones are marinaded. They have mesquite bbq, lemon garlic, peppercorn, and teriyaki(sp?). They used to have salsa, but I haven't seen those for about 9 years or so. We prefer the lemon garlic and the mesquite bbq ones. Wife freaks out if there is any pink left in them, hence the higher temp. but even with the longer cooking time, they are juicy and tender.

 

[Engineer]

Simple hamburgers and baked potatoes.

 

[TastesLikeChicken]

To each his own, I suppose. 160 for pork is way overdone for my taste. I pull pork tenderloins off the grill at ~135 and let them carry up to 140. I will take my chances, but I've been reading that 140 is ok for pork these days.

Same here. Those who like a little pink in their pork seem to be in a minority though. ime, the problem with bringing a pork tenderloin up to 155+ is that when it's sliced the meat dries out quickly no matter how well you rest it.

Only grilled on Friday this weekend. Cooked a 34 oz Porterhouse to med-rare (I have the strip portion and my wife has the tenderloin) and served it with my favorite potato, purple Peruvians (if you can get past the purple color, they are awesomely creamy and have a touch of sweetness), that were roasted with garlic, salt/pepper, and olive oil along with some fresh green beans that were blanched then sauteed in butter with bits of bacon then finished with some truffle salt and cracked black pepper. Simple but good.

 

[sjwaste]

These hormel ones are marinaded. They have mesquite bbq, lemon garlic, peppercorn, and teriyaki(sp?). They used to have salsa, but I haven't seen those for about 9 years or so. We prefer the lemon garlic and the mesquite bbq ones. Wife freaks out if there is any pink left in them, hence the higher temp. but even with the longer cooking time, they are juicy and tender.

That explains it, then. The vac-packed, marinated variety are basically sitting in a brine. It explains why it's not bone dry at 160. Good call on those - they can retain moisture at higher temps b/c of the brine.

The lemon garlic ones are good as are the teriyaki. I don't think I've tried any other varieties, since I just buy the plain ones in the cryo pack and marinate myself. I'm a huge pork tenderloin fan.

 

[ElFenix]

got a pretty good ring into some ribs yesterday, in only 2 hours at about 300 (can't do that with spare ribs). getting into the season where i can keep a regular weber kettle at 250 or less so there will be smoking in abundance.

 

[IcePickFreak]

Lol, the tenderloin I cooked up today was the hormel peppercorn. Also made up sliced potatoes in foil again (love em), and some spanish rice (not on the grill obviously).

 

[foghorn67]

Pulled pork, smoked for hours and hours. Oh golly, it was delightful.

 

[TraumaRN]

Literally nothing. I had to work all weekend. Friday through tomorrow. 11am-11pm so never really time to grill.

Planning on doing a skirt steak in a brine this week for fajitas