07-03-2011, 02:20 PM | #44 |
TST Ruined My Life!
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24-48 hours in: McCormick Grill Mates Mesquite Marinade(I used 3 packs for about 14 large wings) Sweet Baby Ray's Hickory and Brown Sugar BBQ Brown sugar I added a few spoonfuls of brown sugar to the BBQ sauce. I also poured a little bit of the leftover marinade to the BBQ sauce as well. Simple enough to grill the wings at about 450* until they are browned, then add some BBQ sauce, a minute or 2 later sprinkel some extra brown sugar on. Took about a minute or 2 for the brown sugar to melt, then plate and eat! Baseically. You must have a vagina. Last edited by jpalamar; 07-05-2011 at 10:24 AM. |
07-05-2011, 08:45 AM | #46 |
Tri-State Post Whore
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Made some really good turkey teryaki burgers with some flaked rye.
1lb ground turkey 2-3 tblsp teryaki marinade 1/2 an onion 1tbls garlic powder 1tbls oregano pepper to taste couple hand fulls of flaked rye gentle mix all in a bowl make patties grill must say i do not like the black bear natural casing hot dogs, they ****ing explode even when you poke holes in them to drain the oils.
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07-05-2011, 08:49 AM | #47 | ||
Dealing with stupidity.
Super Moderator
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Jay, i got your text over the weekend. That looks delicious.
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08-04-2011, 03:46 PM | #48 |
TST Ruined My Life!
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Fire-Roasted Strawberries
2 dozon fresh strawberries 4 tablespoons of sugar 1/2 teaspoon of vanilla extract 1/4 of orange flavored liquor butter Cut the stems off, wash, and dry the strawberries. Combine them with the sugar, vanilla, and liqour and mix to evenly coat Butter an 8X8 pan lightly and put berries in a 8X8 pan as flat and single layered as possible. Grill(baking to a real man is on the grill) the pan at about 450-500* for about 10 minutes or until the berries get soft. Let the berries cool for a little and then serve over top some vanilla bean icecream... don't forget to pour some of the juices from the pan on as well. Last edited by jpalamar; 08-04-2011 at 03:48 PM. |
08-04-2011, 04:16 PM | #49 |
Tri-State Addict
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For the BEST new york strips you will ever have...
Take your steak and apply a nice coating of sea salt to both sides. Let it sit on the counter for between half hour an an hour, depending on how thick. The thin **** steaks I get from giant only need half an hour. After that's up, rinse the steaks off and dry them very well with paper towels. preheat the grill for 10 minutes on the highest setting possible for all burners. Now turn the back one or two burners to medium. Very quickly open the lid and put the steaks on for 1 minute. After a minute open the lid again and quickly turn for another minute. Now if you like your steaks bloody, take them off, transfer to a plate and cover with aluminum foil for at least 5 minutes to rest. If you want more of a medium rare, leave it for 2 more minutes on each side on the medium burners. If you want well done, go for a 10 minute total cook time. In any case, leave it sit on a plate under foil for 5-10 minutes. Better than any steakhouse new york strip I've had yet... I haven't tried this with a fillet yet. DO NOT SALT the steak after rinsing, it'll already be salty as hell. The salt makes for a nice flavor and tenderizes the steak a lot. Salting and drying the steak makes sure it is grilled/fried rather than steamed (yuck), the high heat searing gives the edges of the steak that crisp steakhouse edge. The fat line on the edge of a new york strip is *unbelievably tasty* when cooked this way. Oh, and DON'T drop the steak on the ground. That's my secret recipe |
09-04-2011, 02:05 PM | #50 |
TST Ruined My Life!
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Dry ages 2" thick Delmonico...
On the grill... Perectly cooked medium... Leave the steak out to get to ambient temp before cooking. Season no more then 30 minutes before cooking. The grilling trick, heat the grill to about 500* and then put the burner under the steak on low. Grill for 11 minutes on each side. Let stand for about 5 minutes after removing from the grill and then enjoy. |
05-24-2012, 01:22 PM | #51 | |
The [TST] Don
Admin
Join Date: Dec 2004
Location: Langhorne, PA
Member #3
My Ride: 07 Bugeye STi - 94 Supra iTrader: (6)
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Not sure if this is the right place for this or not, I was actually going to post it in the "Whatever" thread but then wanted to see if anything else existed first...
I know there was some quality grill discussion going on in here a ways back, can anyone help me either in the thread or via PM to help guide me toward a decent quality yet decently priced grill? I only aspire to be as serious and successful as some of you guys, I'm not there yet at all. It will be on dinner duty 3-4 times a week most likely, usually only for two but it would be nice to be able to cook for more when we have people over. If looking for a nicer more expensive grill used on Craigslist or similar is a good option thats cool with me too. Thanks!
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05-24-2012, 01:43 PM | #53 | |
The [TST] Don
Admin
Join Date: Dec 2004
Location: Langhorne, PA
Member #3
My Ride: 07 Bugeye STi - 94 Supra iTrader: (6)
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I have no idea what my prize range should be to be honest, I've never researched this stuff, but am about to because I'm ready to do some grilling!
I don't foresee needing a side burner or smoker, unless you guys recommend them and that I'll get good use out of them. As far as size, would that be dictated by how many people you're cooking for? I'd guess that I'd be looking to cook 4 portions at a time most of the time, and the option to cook more from time to time would be nice.
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05-24-2012, 01:49 PM | #54 |
TST Ruined My Life!
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you ladies need to learn to work a charcoal grill. no need to be all hank hill'ing it. get yourself some good hardwood lump charcoal, no brickettes, a starter chimney and go to town.
i want to start upgrading my cheapy grill to have an attached smoker box and a better thermostat. takes about 20 minutes to get the charcoal started in the chimney and another 10-20 to get the grill up to temp. the hardwood lump charcoal stacked in a pile will last a decent amount of time and be hot as hell. great for indirect cooking and then searing (which is how you want to cook a steak) i've cooked all kinds of things, from clams in a cast iron pan, steaks, chicken, pork shoulder, etc. would love to get into smoking some more. Bryan, a smoker addition would be great. Lowes sells wood chips in the grilling section specifically for smoking. smoking is gooood stuff, but really perfect for slow cooking something like a pork shoulder. |
05-24-2012, 01:53 PM | #55 |
Tri-State Post Whore
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my vote would be for a weber. You can find them starting out around $500 and up. I've had many charbroil grills before and they do a decent job but they don't last more than a year or so before you need to start replacing things, and even then they won't last as long as a weber. Being that you are also in FL and might have more salt in the air due to the ocean I would be worried that something cheap will rust out much quicker there then in PA. A weber will be an investment but should last you. You would be fine with a 3 burner weber, look at the genisis for the pimp model and the spitit for the economy model.
Side burner is your choice, but i find it useful and probably wouldn't get a grill without one. As for a smoker, you can buy a smoker box to put over the burners, i got a cheap on on amazon and it works great for giving your meats a slight smoked/charcoal grill flavor. But ifyou're looking to smoke meats for hours, buy a smoker to do that, no propane grill will work as well.
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05-24-2012, 02:31 PM | #57 |
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Excellent thread,
I'll dig up the recipes I use for BBQ Chicken and Teriyaki Chicken, and as said before charcoal is better then propane but there's just too many times when it too convenient to use propane
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05-24-2012, 02:34 PM | #58 |
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I just bought a Kenmoore grill not long ago. Probably a little over a month ago. I wish I had more time to grill but this grill has been amazing so far and is great for the price. I wanted a Weber bad, but I couldn't put the money up front.
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05-24-2012, 02:35 PM | #59 |
TST Ruined My Life!
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My parents gave me a Weber Summit Platinum :-) The joys of buying your kids love when they forget your birthday LOL.
Needless to say, it is worlds better then any othe grill I ever had. It is excessive and I would deal with a smalle model, but the quality it cooks and is built its second to none that I've ever used. None of my $400ish grills ever lasted more then a few seasons. In the long run it would of been cheaper to just do it right the first time. I'm a Weber man for life.... well until I can afford Kalamazoo LOL. Last edited by jpalamar; 05-24-2012 at 02:41 PM. |
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