Friday OT: Tailgate and summer grilling
- Thread starter hoiballin33
- Start date
After watching the Food Network shows, I always salt and pepper my meats (if I'm not marinading) before grilling. And I only flip once.
For those of you that make your own marinades, here's one we use for pork ribs and chicken thighs.
Olive oil
Honey
Teriyaki sauce
Minced garlic
Orange juice
Very tasty, but watch for flare-ups.
For those of you that make your own marinades, here's one we use for pork ribs and chicken thighs.
Olive oil
Honey
Teriyaki sauce
Minced garlic
Orange juice
Very tasty, but watch for flare-ups.
Not very exciting but I pretty much always go with the Hy-Vee pre-prepared items. Nice variety and I especially like all the different flavors of skewers they have. The stuffed mushrooms or peppers and the twice-baked potatoes make a great appetizer/side as well.
Anyone know where I can get a Jalapeno only blended brat? Hyvee used to have them but they got replaced by a jalapeno cheddar blend. Cheddar brats are awful.
Steaks --Ribeyes (preferred) with salt, pepper, thyme. Let them sit on the counter at room temp for ~30 minutes depending on the size of the cut. Get the charcoal up to 550-600F. 2-3 minutes each side, flip only once.
Hyvee twice baked potatoes are great, especially if you "bake" them on the indirect heat side of your charcoal grill. Works especially well with the bacon + bleu cheese ones. They get nice and smokey.
Steaks --Ribeyes (preferred) with salt, pepper, thyme. Let them sit on the counter at room temp for ~30 minutes depending on the size of the cut. Get the charcoal up to 550-600F. 2-3 minutes each side, flip only once.
Hyvee twice baked potatoes are great, especially if you "bake" them on the indirect heat side of your charcoal grill. Works especially well with the bacon + bleu cheese ones. They get nice and smokey.
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We live like 4 blocks away from a Fareway so I frequent their meat counter quite often. They have so many options and they are always delicious. Flavored brats, flavored burgers, marinated chicken breasts, drumsticks, steaks, kebabs, etc. We've also really been in to their twice-baked potatoes. Throw them on after flipping the meat (only once, like oldman said) and they're ready when the meat is ready. I really love grilling because you get to be outside and the clean up is usually just the plates and silverware if you don't use paper/plastic.
Try Fareway if there is one near you. I can't remember exactly if their brats are jalapeno only or if they're jalapeno cheddar but I know they have one flavor with jalapeno in it.
For tailgating, we stick to the classics. Burgers with Oklahoma Joes steak seasoning or bbq rub, fresh brats, grilled onions, grilled mushrooms, kraut, chips, fruit, beer. Shrimp skewers with fajita seasoning and lime juice work good for appetizers, but I don't want to spend the entire tailgate cooking so most of the sides we bring are usually pre-prepared (deviled eggs, potato salad, spicy cole slaw, guac etc)
I'll agree on only flipping once to keep things juicy. I wanna smack people that use their flipper and constantly flatten their burgers and squeeze all of the juice out of their burgers.
I'll agree on only flipping once to keep things juicy. I wanna smack people that use their flipper and constantly flatten their burgers and squeeze all of the juice out of their burgers.
We've been fortunate to have friends that are in the pork and beef industry, so we can get a whole hog, 1/4 beef pretty frequently.
We grill and smoke tons of meat at my house. The oven is basically off from mid April thru October.
Attached is our basement "meat freezer."
We grill and smoke tons of meat at my house. The oven is basically off from mid April thru October.
Attached is our basement "meat freezer."
Attachments
parents raise 13 hogs a summer. one freezer for pork. second freezer for beef and frozen sweet corn.
i live in lexington now and i can't eat what kroger sells as "meat"
Dude. I need this hookup. I used to get ground pork from a guy who raised hogs himself. Sooooooooooooooo good.
Learned a few new tricks regarding burgers. Press your thumb in the center before you start grilling. That'll keep the center from rising. Grill until juices appear on the top. Flip, and Cook for two minutes less on the second side. The burgers will be cooked through but still juicy.
Steaks (Usually NY Strip). Slat, Pepper, a little Garlic Powder.
Only turn on one side of the gas grill. Leave the other off. Start by searing the steak over the high side of the grill on both sides then move to the "off" side of the grill and close the lid. This lets the steak cook by convection until it is done how you like it and avoids the potential of charring the steak on the outside. Once it is done to your liking shut off the grill and let it rest for a few minutes in place to re-absorb the juices into the steak fibers. Once you get the timing down the steaks come out incredible.
Only turn on one side of the gas grill. Leave the other off. Start by searing the steak over the high side of the grill on both sides then move to the "off" side of the grill and close the lid. This lets the steak cook by convection until it is done how you like it and avoids the potential of charring the steak on the outside. Once it is done to your liking shut off the grill and let it rest for a few minutes in place to re-absorb the juices into the steak fibers. Once you get the timing down the steaks come out incredible.
I'm getting eager to find a free weekend to put the smoker to use. Pulled pork is probably my best meat on the smoker, sometimes will do a beer can chicken which is really tasty too
I've kept it basic so far with my grilling this spring with easy things...once Memorial Day hits then I'll try some more expensive and difficult to cook items!
My go-to's are brisket and pork butts. Been starting to do some more whole chickens lately. I've brined them, which helps tremendously.
This summer's endeavor is pizzas. I used my kettle and got good results, just burnt the crust. :yes:
This summer's endeavor is pizzas. I used my kettle and got good results, just burnt the crust. :yes:
