Calling all grillers

[Coach_Mac]

This has been a similar thread but not quite. I am into grilling in a big big way these days and I am cooking everything that can be cooked on it. Tonight I'm doing 2 pizzas on a grilling stone and I would like to know some other things to grill that are not normal grilling foods...unless done in a really cool way. Any ideas?

[CHUCKWAGONCOOK]

Grilled icecream!

Only the bestest EVER!!!!

[ToiletCrusher]

grilled artichokes.

[Hottub]

If you have cast iron, or Calphalon, you can cook damn near anything on a grill.
The wife and kids like crab legs. I don't. (plus it make my home smell like a whorehouse)
Boil them on the grill outdoors. Tastes great no funky smell.
Same with frying fish.
Bacon and eggs work well too.

[Liverspot]

I grill a lot, during summer we live off it.

I like to grill marinated portobellos and eat them like a burger. Sometimes I will get giant portobellos and stuff them with cheeses, grill, then drizzle balsamic over them. Then slice it up like a pie.

Tear the tassels off of ears of corn, soak them in water for a couple of hours and grill in the husk.

Bruchetta is nice too, I usually grill bread when it is part of the meal.

Maybe not that unusual, but stuff my family likes.:bye:

Tub, my grill has a side burner that I use cast iron on, did not know about the Calphalon though, thanks!

[ToiletCrusher]

If you have cast iron, or Calphalon, you can cook damn near anything on a grill.
The wife and kids like crab legs. I don't. (plus it make my home smell like a whorehouse)
Boil them on the grill outdoors. Tastes great no funky smell.
Same with frying fish.
Bacon and eggs work well too.

must resist inappropriate joke...

[red_red_red]

This has been a similar thread but not quite. I am into grilling in a big big way these days and I am cooking everything that can be cooked on it. Tonight I'm doing 2 pizzas on a grilling stone and I would like to know some other things to grill that are not normal grilling foods...unless done in a really cool way. Any ideas?
how is grilling pizza not the norm? and how, exactly, does your pizza stone hold up on a grill? what's it made of? most stones break on the grill...just sayin

[Sinestro]

Spam

[Chigworthy]

Spam

He seems genuine to me.

[biggestmexi]

you can pretty much do anything with a grill.

You COULD bake in it if you set it up the right way.

[JohnGacysCrawlSpace]

grilled sweet corn kicks ass.

[Coach_Mac]

how is grilling pizza not the norm? and how, exactly, does your pizza stone hold up on a grill? what's it made of? most stones break on the grill...just sayin

I've always cooked pizza in the oven. I just got the stone but from what I read, you have to wait 6 hours to put it on the grill if it gets wet and make sure not to bring it from 1 temp extreme to another. But time will tell if that works.

I'm also really digging grilled asparagus.

[Chigworthy]

You can do pizza without the stone. I thought the whole point was to get the grilly-goodness on the crust. Just oil the grill nice and put the pizza skin on with no toppings. Flip it after that side gets good, 2 min, then apply toppings quickly and cover until the bottom is done. Toppings may need to be pre- or par-cooked for this method depending on how you like 'em. For instance, onions would not cook in the short time they are in there. A nice flat metal spatula is pretty nice to have, one with no holes and a little flex to it, and a long handle.

[Brad in Bama]

how is grilling pizza not the norm? and how, exactly, does your pizza stone hold up on a grill? what's it made of? most stones break on the grill...just sayin

You gotta go with the low heat. I use mine from pampered chef, and it works good. I put my charcoal at a constant 325, 350 and all is well.

My personal favorite is the drunk chickens. 250 for 4-5 hours, and a couple of birds and some beers. No knives, just pull it from the bone.

[Coach_Mac]

You gotta go with the low heat. I use mine from pampered chef, and it works good. I put my charcoal at a constant 325, 350 and all is well.


You bring up a good point, charcoal or gas grill?

I used to think I was charcoal until I started using natural gas consistantly. It's so easy I'll never go back and I don't think I'm missing out on flavor.

[joethebartender]

You bring up a good point, charcoal or gas grill?

I used to think I was charcoal until I started using natural gas consistantly. It's so easy I'll never go back and I don't think I'm missing out on flavor.

BLASPHEMER!!!

[TjM]

I usually slice a potato in half, slather both slices with butter then wrap them with foil and grill em. They come out great

[EliSnow]

how is grilling pizza not the norm? and how, exactly, does your pizza stone hold up on a grill? what's it made of? most stones break on the grill...just sayin

I have a pizza stone from William Sanoma. That stone doesn't sit directly on the grill but sits on a metal holder that goes onto the grill.

http://www.instablogsimages.com/images/2008/05/22/pizza-que-pizza-stone_aZ4Ab_58_310x235.jpg

[nate1000]

pineapple

[KatPw]

Slice up some pound cake, grill on both sides. Enjoy with some fresh made whipped cream and some grilled peaches :thumbup:

[Patient zer0]

Marinated veggies, eggplant, zuchini, red onions and peppers.fuckin delish!

[EddieMoscone]

pineapple

Co-Sign. Best Grilling Dessert.

[boosterp]

From baking cookies, making a pot of beans, to a 13 # brisket and cooking various veggies; I love to grill.

[Ritalin]

I saw me some grillers at the zoo once. They're pretty funny, I'll tell you what.

[TjM]

I saw me some grillers at the zoo once. They're pretty funny, I'll tell you what.

Fuck yoo thas funnny. GIT R DONE!

[BinaryTaoist]

Slice up some pound cake, grill on both sides. Enjoy with some fresh made whipped cream and some grilled peaches :thumbup:

Some brown sugar sprinkled on those grilled peaches is a slam dunk...

...because dessert is part of the meal...

You can also peel one side of a banana, split it open, and toss in mini hershey bars, graham cracker, and marshmellow...wrap it up in foil and let it hang out in the back while you are cooking your main course.

I think duck on the grill is fantastic... but I just think duck is fantastic.

Pork ribs are my favorite though... salt, pepper, brown sugar... 250 degrees for 4-5 hrs

[aceofspades7]

I have a pizza stone from William Sanoma. That stone doesn't sit directly on the grill but sits on a metal holder that goes onto the grill.

http://www.instablogsimages.com/images/2008/05/22/pizza-que-pizza-stone_aZ4Ab_58_310x235.jpg



We have the firbrament stones - one huge one in the oven and a oval one in our big green egg. I highly recommend them - http://www.bakingstone.com/grilling.php

[aceofspades7]

I think I'm going to make baba ghanoush Sunday night:



Makes 2 cups. Published July 1, 2001.

When buying eggplant, select those with shiny, taut, and unbruised skins and an even shape (eggplant with a bulbous shape won’t cook evenly). We prefer to serve baba ghanoush only lightly chilled. If yours is cold, let it stand at room temperature for about 20 minutes before serving. Baba ghanoush does not keep well, so plan to make it the day you want to serve it. Pita bread, black olives, tomato wedges, and cucumber slices are nice accompaniments.
Ingredients
2 pounds eggplant (about 2 large globe, 5 medium Italian, or 12 medium Japanese), each poked uniformly over surface with fork to prevent bursting
1 tablespoon lemon juice
1 small clove garlic , minced
2 tablespoons tahini
Table salt and ground black pepper
1 tablespoon extra-virgin olive oil , plus extra for serving
2 teaspoons chopped fresh parsley leaves
Instructions

1.

1. Ignite about 6 quarts (1 large chimney, or 6 pounds) charcoal briquettes and burn until completely covered with thin coating of light gray ash, 20 to 30 minutes. Spread coals evenly over grill bottom, then spread additional 6 quarts unlit briquettes over lit coals. Position grill rack and heat until very hot (you can hold your hand 5 inches above the grill grate for only 2 seconds), about 20 minutes.
2.

2. Following illustration 1, set eggplants on grill rack. Grill until skins darken and wrinkle on all sides and eggplants are uniformly soft when pressed with tongs (illustration 2), about 25 minutes for large globe eggplants, 20 minutes for Italian eggplants, and 15 minutes for Japanese eggplants, turning every 5 minutes and reversing direction of eggplants on grill with each turn. Transfer eggplants to rimmed baking sheet and cool 5 minutes.
3.

3. Set small colander over bowl or in sink. Trim top and bottom off each eggplant. Following illustration 3, slit eggplants lengthwise and use spoon to scoop hot pulp from skins and place pulp in colander (you should have about 2 cups packed pulp); discard skins. Let pulp drain 3 minutes.
4.

4. Transfer pulp to workbowl of food processor fitted with steel blade. Add lemon juice, garlic, tahini, 1/4 teaspoon salt, and 1/4 teaspoon pepper; process until mixture has coarse, choppy texture, about eight 1-second pulses. Adjust seasoning with salt and pepper; transfer to serving bowl, cover with plastic wrap flush with surface of dip, and refrigerate 45 to 60 minutes. To serve, use spoon to make trough in center of dip and spoon olive oil into it; sprinkle with parsley and serve.

[red_red_red]

I have a pizza stone from William Sanoma. That stone doesn't sit directly on the grill but sits on a metal holder that goes onto the grill.

http://www.instablogsimages.com/images/2008/05/22/pizza-que-pizza-stone_aZ4Ab_58_310x235.jpg


that is very cool, i want one. i always throw my dough right on the grill, i never thought about using a stone, i might give it a shot this weekend.

[west milly Tom]

One word: Ribs.

[weekapaugjz]

Take an onion, peel it, and cut off a little bit of the top and cut out a small indention. Insert a beef bullion cube in the indent, wrap onion in foil, leave til done. Delicious.

[RAAMONE]

Take an onion, peel it, and cut off a little bit of the top and cut out a small indention. Insert a beef bullion cube in the indent, wrap onion in foil, leave til done. Delicious.

sounds good...so is it like french onion soup without the soup, bread, and cheese?

[west milly Tom]

Take an onion, peel it, and cut off a little bit of the top and cut out a small indention. Insert a beef bullion cube in the indent, wrap onion in foil, leave til done. Delicious.



This sounds awesome, gonna try it tonight.

[weekapaugjz]

sounds good...so is it like french onion soup without the soup, bread, and cheese?

Pretty much. Goes great with just about any grilled meat.

[weekapaugjz]

One word: Ribs.

Do you cook the ribs all the way through on the grill? I'm worried about them drying out. The several times I have done ribs I cook them in the oven on a low setting for about 2 hours in a dry rub. Then throw them on the grill for about 30 mins and brush them in sauce while on the grill.

[boosterp]

Do you cook the ribs all the way through on the grill? I'm worried about them drying out. The several times I have done ribs I cook them in the oven on a low setting for about 2 hours in a dry rub. Then throw them on the grill for about 30 mins and brush them in sauce while on the grill.

Cook right to the point that if you lift the rack in the center you see the meat breaking. Too long or too soon and the meat will not separate.

[west milly Tom]

Do you cook the ribs all the way through on the grill? I'm worried about them drying out. The several times I have done ribs I cook them in the oven on a low setting for about 2 hours in a dry rub. Then throw them on the grill for about 30 mins and brush them in sauce while on the grill.



First brine them and they do not dry out. Then wrap them in foil and bake at 260 for an hour or so, then indirect grill for at least an hour and a half. I also like to brush them with apple juice every 20 minutes or so.

Edit: leave the sauces alone. Go straight dry rub. Sauces mask the great flavor of the pork. Also after brining yet marinating in liquid smoke. Super good tip.t

[hurlmon]

liquid smoket

That hurts me.:thumbdown:

[red_red_red]

This sounds awesome, gonna try it tonight.
use a vidalia onion, omg...drool

[red_red_red]

Do you cook the ribs all the way through on the grill? I'm worried about them drying out. The several times I have done ribs I cook them in the oven on a low setting for about 2 hours in a dry rub. Then throw them on the grill for about 30 mins and brush them in sauce while on the grill.
what kind of grill do you use?

[west milly Tom]

use a vidalia onion, omg...drool


I think I'm going to put some Swiss on top too

[red_red_red]

Do you cook the ribs all the way through on the grill? I'm worried about them drying out. The several times I have done ribs I cook them in the oven on a low setting for about 2 hours in a dry rub. Then throw them on the grill for about 30 mins and brush them in sauce while on the grill.
foil is key, and having your fire on the opposite side of where you are cooking the ribs, i never open the foil til about 2 1/2 hours into cooking, if you see meat pulling away from the bone, they are done. if not, you can throw some liquid into the foil and seal em back up. any liquid will do, beer works best, or Worcestershire sauce.

[west milly Tom]

foil is key, and having your fire on the opposite side of where you are cooking the ribs, i never open the foil til about 2 1/2 hours into cooking, if you see meat pulling away from the bone, they are done. if not, you can throw some liquid into the foil and seal em back up. any liquid will do, beer works best, or Worcestershire sauce.



:wub:

[weekapaugjz]

what kind of grill do you use?

gas.

[red_red_red]

gas.
then bout 350 for 3 hours...keep them puppies wrapped in that non stick foil, let us know how ya do!

[weekapaugjz]

then bout 350 for 3 hours...keep them puppies wrapped in that non stick foil, let us know how ya do!

will do. i'm hoping to do some this sunday.

[weekapaugjz]

Take an onion, peel it, and cut off a little bit of the top and cut out a small indention. Insert a beef bullion cube in the indent, wrap onion in foil, leave til done. Delicious.

I forgot to say to add a small pad of butter in there too.

[Coach_Mac]

I think I'm going to try ribs this weekend too.

I also have a confession and it hurts me to say this but the thing I'm the worst at grilling is steak. It's usually either bloody or dry. Usually I get a thick ribeye. Anyone got any tricks to getting it right?

[high fly]

Coach Mac, alls I can say is each time you grill a steak, hold your hand a foot and a half or so from the fire for a second or two and guage the heat coming off of it.
You'll get a sense of what is "right" for you, and then adjust your cooking time until you are consistent.
I say this because you may be cooking steaks the same amount of time on each side, but the heat of the fires your using is different, thus giving diferent results.
It's good to have them more rare, because then you can just plop-em back on for a minute or two.
You gotta be serious and shoo away those who would distract you.
What I do is take one off, a thicker one, and slice into it with a knife to see how the inside looks.


I am not one for gas or charcoal. I can't stand anything cooked over a fire started with lighter fluid; it reminds me of the strange things we smoked when I was a teenager.
No, I like wood, good seasoned hardwood. I has my kindling and the main pieces are about 2-3 inches thick.
I have plenty of bigass mature oak trees around my house and dead limbs fall off from time to time.
I likes to get the rotted ones damp and kind of sprinkle the shreds on the fire and quickly close the lid over the grill because it makes a great smoke in there.
You can get the same effect with leaves.
Oh yeah, next time you grill steaks or some burgers, put a handful of oak leaves in there just before you turn the meat and a couple minutes afterward and you'll get a nice, but faint smoky taste you'll really dig and it'll look to guests like you've got this great grilling secret.
Other great ways to give a nice smoky flavor are with dried lavender branches or sage.




Oh, and coach, if you fly in and out of Memphis International, don't miss the two Jim Neely's Interstate Barbecue joints in there. One is near Gate B5, I think, just past the "Y", just down the way from the Sun/Stax studios shops and the Elvis store...

[red_red_red]

I think I'm going to try ribs this weekend too.

I also have a confession and it hurts me to say this but the thing I'm the worst at grilling is steak. It's usually either bloody or dry. Usually I get a thick ribeye. Anyone got any tricks to getting it right?
make sure your grill is not red hot, if you use charcoal make sure the coals are ashed over, you should be able to hold your hand over the coals for about 4-5 seconds.


if you like medium well steaks, let them cook for about 5 min on each side, this technique has never let me down:
http://www.thebuffaloguys.com/handy_steak_tester.asp
and NEVER cut a hot steak EVER!! let them rest for a good 5 min b4 cutting. good luck :)

[Coach_Mac]

Oh, and coach, if you fly in and out of Memphis International, don't miss the two Jim Neely's Interstate Barbecue joints in there. One is near Gate B5, I think, just past the "Y", just down the way from the Sun/Stax studios shops and the Elvis store...

Great call! I go to Memphis about twice a month and eat at a different barbecue place every time. So far, Neely's is my favorite. Unbelievable pulled pork.



if you like medium well steaks, let them cook for about 5 min on each side, this technique has never let me down:
[/B][/COLOR]http://www.thebuffaloguys.com/handy_steak_tester.asp



That web site is really interesting. I've never heard of that before but I am definately going to try it. Thanks.

[aceofspades7]

Lettuce Wraps :lol: http://i270.photobucket.com/albums/jj108/davidcgallo/P1000667.jpg

[hunnerbun]

Ok so last night it was so hot in the house and my b/f wanted pizza for supper. He suggested I make it out on the BBQ so the kitchen didn't get any hotter then it already was. I was up for the challenge and remembered seeing on some show on the food network how to make pizza on a grill without a stone.
It was friggin awesome!

Here is the pizza dough stretched and on the grill to cook what will become the top.

http://img.photobucket.com/albums/v601/Hunnerbun/004.jpg

The almost finished product. Flipped over and topped then left to cook the bottom. Toppings are sauce, pepperoni, mushroom, mozzarella green pepper and crispy bacon.

http://img.photobucket.com/albums/v601/Hunnerbun/005.jpg

[aceofspades7]

awesome pizzas! i've never done that directly on the grill. very cool.