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Grilling Recipes by Your Favorite Posters
Edited by Foghorn Leghorn
(dustin frank): Beer battered ribs. beef) in a very spicy Italian dressing that you like. Once everything was done. At Noon remove both picnic shoulders from smoker and have 15 year old son cut them into small chunks the size of plums or large strawberries. You can cook sweet potatoes on the grill.. red wine vinegar. Apply beer after cooking the ribs. At 6:00 or 7:00 am turn both picnic shoulders over. (John Bonney): I par boil full size ribs for about 45 minutes.1 12 pack Yuengling's lager (not black and tan). Cook on the grill on skewers with chunks of tomato. Mr. hard salami. and fresh mozzarella chunks.C. I covered everything with Monterey Jack and Cheddar cheese and topped it all off with a generous helping of Texas Pete. salted.about 2 tablespoons. Boil on a low temp for about 4 hours.1/2 cup brown sugar. Take it a bit slower with a few extra beers. Consume 1 more beer.anything you serve rare.. pepper and seasoned pepper.rub them down with butter or oil and wrap them in foil. Around 11:00 am have your 11 year old son prepare a vinegar sauce of vinegar..1 bottle of Kingsford lighter fluid (never the house brand). yellow bell peppers. coat them with some veggie oil and a BBQ sauce of your choice (I am partial to Cattleman's or Jack Daniels no.Texas Pete. pepper.. Once they are done. While waiting add 2 bags of Kingsford charcoal... black pepper. skinless large chunks of meat (chicken. Close all vents on smoker. No fair using real thermometers.1gallon of White House white vinegar. Around 8:00pm begin to consume 4-6 beers. Find 5 gallon drywall bucket. HockeyPlayerX Use large pork ribs. Fill smoker bowl with 3/4 water and 1/4 white vinegar. Request 2 large pork picnic shoulders. heavy with cilantro and red onion and white corn. Then take the foil off for the last half hour. red.. Once done I placed them in aluminum foil with half a quart of homemade salsa. Consume 1 more beer. 7). seer the outside of the ribs and the sauce will caramelize. he will have to cut them for you.1/2 cup apple cider vinegar. Vidalia onion.and of course. Temp in smoker must never exceed "ideal" as listed on the crappy thermometer on lid.1 large bottle Texas Pete. BBQ: Travel to nearest Food Lion and locate meat manager. Bow tie pasta. I split two poblano peppers. I box Sauer's black pepper. 1 cup ketchup.. At midnight start charcoal fire in grill base of Brinksmann Smoker.. X N.. While fire is getting ready consume another beer and prepare meat by pouring vinegar over them both then coat with salt. That will ensure tenderness. repepper and reseasoned pepper both. Wait one hour then add 3-5 wet hickory chips and 5-7 dry charcoal briquettes... Every hour or hour and 1/2 check temp and add aforementioned charcoal/hickory mix.2 bags of Hickory chunks (not chips). seasoned pepper and Texas Pete. Observe the preparation but do not comment. parmesan cheese (freshly grated). covered them in olive oil and salt and added them to the grill at low heat. variety of green. During the cooking of the chicken.. and placed in a huge stock pot with water and Gentleman Jack (high end whiskey) and well. Once they were done. It has to marinate for 3-5 days.Meat HockeyPlayerX 2 boneless skinless chicken breasts with salt. and black pepper. a little dash of oregano. but the meat stays fall off the bone tender! Serve with homemade red skin potato salad and beer. JROBERT1 My BBQ sauce. Couple that with fresh grilled corn and white asparagus. pour all hickory chips inside then cover with clean water. Place smoker hood with water bowl in place over the grill base.. so put them on ahead of steaks or tuna. Cook these on low heat until done.. I stuffed them with black beans. Texas Pete.!1 box Morton's kosher coarse salt. pour vinegar over both and resalt. They don't leak so badly and they are tasty!! They usually take a while. salt. justfacts Marinate boneless. Then slow cook them for another 3 or 4 hours wrapped in foil with hickory chips.. pork. Heat the grill up to a really high temp. sliced black olives. garlic salt. garlic salt. (Ted70): Boil ribs!!!! Blasphemer! Peel the membrane from the bottom. Serve with a Sam Adams Summer Ale. Once again observe but do .1 container of Lowry's (I think)seasoned pepper.. To serve you can either put it on a bed or brown rice or a deli fresh sub roll with oil and vinegar and melted mozzarella cheese toasted in the oven for a few moments.. Take all items to check out and drive home. great summer treat. olive oil.
As soon as you put the meat on the grill. and soy sauce. Too long and it becomes butter so be careful. place the ham and cheese slices on the burgers until they are done. onion soup mix Put 'em in a pot and mess it all around a while. Gonna need 2 bags of Marty's seeded rolls. face down for a few seconds after brushing them down with a little olive oil. black pepper. End result will be about 3 gallon bags of N. STUPID! When the grill is no longer smoking. Foghorn Leghorn Great Chicken 12 oz. Mrs. Serve with spicy mustard and sides of your choice. Worcestershire sauce. Crushed Red Pepper. When you turn the meat over. throw a Tsp of course ground black pepper directly onto the coals and cover the grill. etc. coat both sides liberally with black pepper. Use Red Wine Vinegar in marinade if available. Prepare the gravy mix When the meat is done (in my case. McCormick is strong stuff. McCormick Meat Marinade. .. 1/3 cup Cognac. Ted70 Tennessee Pork Loin with Nashville Sweet Barbecue Sauce Mr. Grill your buns. Baste with the sauce. 1 pkg. McCormick Brown Gravy Mix. and throw the burgers on. Once mixed. it should still quiver when you stick a battery to it). YOU WILL NOW! Occasionally moisten the meat with the remaining marinade. BBQ.. 1/2 to 1/3 cup heavy whipping cream.. prepare several slices of smoked ham and some sharp cheese slice (Munster is my preference here). about 15-20 minutes. X is already mad you abused her food processor and will grief you while she is cleaning up after dog and you might miss some insightful comment from Joe Buck. Kaiser are my preference. She will get sick and barf on carpet before start of third quarter and you will be too drunk and tired to clean it up. Fresh black pepper. then transfer the chicken to the grill. 1 pkg. DON’T BREATHE THE SMOKE. Do Not over marinade Lay out other ingredients. John Bonney Bratwursts: place in a cast iron skillet filled with beer. Cook yer basic chicken parts in it while drinkin' a leisurely cold beer. Cook for about 1 hour. Find wife's Cusineart food processor and the small double blade attachment. Consume another bedrock I shouldn't tell this part but after years of making this .not comment. IF YOU DIDN’T LEARN NOT TO BREATHE IT LAST TIME.Sorry about that. When the burgers are almost done.. Salt (Kosher is best because of the large grains handle the grill better). Grilling: Preheat the grill using low heat. Irish Steak au Poive Ingredients 1/2 lbs of London Broil pp. Fill bin 1/2 full with pork chunks and process shortly till desired consistency is achieved. While they cook. Grey Poupon mustard. add vinegar sauce and Texas Pete to taste THEN add layer of homemade coleslaw that your neighbor brought over and consume as you watch Kick off of NFC East football game! Damn it I knew I forgot something crushed red pepper in all salt/pepper/seasoned pepper mixes. add sweet onions. HockeyPlayerX Take some really lean ground beef and some ground Italian sausage. throw a Tsp on crushed red pepper on the coals and cover again. Spray the meat lightly with PAM (LB is very lean). but use whatever. Tabasco hot sauce. it is best. Prep: Marinade the meat for 20 to 30 min. Sear both sides quickly in a very hot frying pan (5-10 sec each side) to toast the pepper. Fresh Tolkov horseradish. orange marmalade 1 pkg. raise cover and grill as normal. Mix the two together in a bowl with some salt. Place BBQ on heel of roll. X Duck smoked (in a smoker) with the water bowl full of red wine is a treat.C. Rinse the meat with water. Get the grill to a medium temp. coat lightly with fresh course-ground black pepper. pat out into large burger patties. grind pepper. Pour the cognac . WARNING: DO NOT give shoulder bone or large amount of BBQ to your poodle. Russian salad dressing 12 oz. Rub the meat lightly with salt. I always use extra vinegar and oil.
) HockeyPlayerX Hawaiian Chicken sticks. Grill with green/red peppers. Grill with med heat for about 10 minutes. about 1 1/2 tablespoons 1 tablespoon vegetable or canola oil 20 blades fresh chives. Keep some foil around because they might fall apart when you attempt to turn them. and buns coated with basil-infused olive oil. 1 tsp. STRUTTER Grilled Mahi Mahi Fillets and Asparagus with Orange and Sesame. teriyaki sauce. chopped or 3 scallions. grill them using the sauce for frequent basting. Turn the mahi mahi in the citrus soy marinade and let it hang out for 10 minutes. 3 dashes each of Worcestershire and Tabasco. use Melinda’s Habanero Sauce instead of Tabasco. Combine the lime juice. red onions. In the meantime. cheapy steaks 1/3 cup Jack Daniels salt and black pepper to taste 3 cloves garlic. and dark rum (Cruzan is my preference) for 12 . for garnish Asparagus: 1 to 1 1/4 pounds thin asparagus spears 2 navel oranges 1-inch fresh ginger root 2 tablespoons toasted sesame seeds Preheat grill pan to over medium high to high heat. add another tsp of mustard. Best fresh fish you will ever grill. a tossed salad and a hearty red. fresh pineapple. X Fillet fresh dolphin (AKA dorado or mahi mahi) and marinate in Italian dressing for about 2 hours No longer it will burn the fish. then add 3 tsp of mustard. HockeyPlayerX Pork kabobs made from 2 inch think center cut chops. You will need a spatula for sure. carve the meat cutting across the grain. finely diced Lay out in marinate dish and place ingredients in dish (at about 6am) let them soak until ready to cook. throw them on the grill until cooked. orange slices. Simmer until bubbles appear. 4 portions. 1 tbsp. juiced 3 tablespoons dark tamari soy sauce 2 inches fresh ginger root. dark soy. Season mahi mahi fillets with salt and pepper. 6 to 8 ounces each. Mix in the cream with a whisk (start with ¼ cup and increase if the sauce is too thick or you have more people). brown sugar. Take boneless skinless chicken breasts (works with skinless thighs as well). mahi mahi fillets Salt and pepper 2 limes. and Roma tomatoes. Skewer with wooden skewers. (The JD tenderizes as well as flavors) Fish Mr. sesame oil and boil a few minutes till it thickens. Then brush oil on salmon steaks. thinly sliced. Grill on hot grill pan for 6 minutes per side for a 1-inch fillet or until fish is firm and opaque.directly on the meat and flambeau ( light it with a match!). When the flame goes out. Take 1 spear of asparagus and hold it at each and. Bend the asparagus until it snaps and breaks.24 hrs. . Marinate in fresh pineapple juice. salt. Check with friends who are going tuna fishing cause they have best shot at hitting them. When you are ready. More heat. JohnThomas8 1lb ground chicken 1/4 tsp red pepper flakes 1 tsp ground curry salt and black pepper to taste 2 tbs. wrap in a spiral pattern with thick cut bacon. grated. portabellas. red onions. remove the meat and set in a warming tray. JohnThomas8 2 lbs. fresh lemon juice Mix up and form into 4 1/4lb patties. Don't forget the Tulkov's (see Bonus: Hot Sauces below. ginger and a little vegetable or canola oil in a shallow dish. grilled asparagus. Pour the gravy mix into the pan and bring to a slow boil. Serve with boiled new potatoes. If you want more tartness. Foghorn Leghorn Mix 6 tbsp.
red wine vinegar. and grilled briefly. Bring 4 quarts of well salted water to boil in a stock pot and boil the tails for 6 minutes. shallot. fresh cracked pepper Kill the lobsters. layering them back and forth. (You can use either a conventional or gas grill. turning frequently to avoid burning and over cooking. Allow the orange zest and ginger to simmer for at least 1 minute then add salt and asparagus spears. with kitchen shears. Lobster butter may be formed into a roll and sliced or scooped with a melon baller. at the point when the centers exhibit a “shade or two” difference in color from inner outer portions. followed by basil and pressed garlic. garlic. mojogogo Salmon fillet painted with olive oil. bushybushybushyBush GRILLED SCALLOPS OR SHRIMP 1lb of jumbo scallops or shrimp (peeled). The butter is also good brushed on bruschetta to be grilled and served with the lobster tails . as soon as the center “gel” appearance turns opaque. cross sectioning the whole. Remove the tails from the pot and. expose the vein on top of the tail/meat and scrape it out. salt and pepper for the tomato relish and chill. “Excess” butter will melt onto the grill briquettes effecting a natural “smoke” for elegant taste and a surprisingly lean dish. level 2. With a paring or utility knife. brunoise. salt & pepper. Grill covered for 8-12 minutes. 1 shallot. 1 stick of butter (not margarine or any other synthetic fat product) 3 cloves of garlic ½ teaspoon of basil 1 lemon Melt butter in covered dish in microwave on low power. slice into the tail meat. 2 cups vine ripened tomatoes. bring 1-inch water to a boil with the zest of the oranges and grated fresh gingerroot. spray with water. 1 clove garlic. basil. Drain the asparagus. Use the seasonings of your choice. Remove the pith in strips using sharp knife and cutting down from the top of the orange. Top tails with tomato relish and butter. taking moderate care to remove chunks of butter. Place rinsed scallops or shrimp in “melted” butter mixture. Combine the tomatoes. Warm the butter in a small sauce pan with the lobster shell and cook on very low heat until the shells turn red. Make certain not to overcook seafood on grill. (dustin frank): great dish. we even make it with pasta and olive oil. or buy a board at Home Depot). STRUTTER Grilled Spiny Lobster Tails with Golden Tomato Relish and Lobster Butter Ingredients: 4 live spiny lobsters. When the oranges are both peeled and trimmed. shrimp. are easier to work with. Simmer the spears 3 to 5 minutes until just tender. brushing the open side with butter. Garnish assembled fish and asparagus with chopped or thinly sliced chives. and wonderfully tender. Sprinkle sesame seeds over asparagus and oranges and top with 1 portion of grilled mahi mahi. Allow to marinade for 30 to 60 minutes in fridge. just be sure it is very hot. turn them on their sides and slice into 1/4-inch rounds. 10 oz butter. Note: the jumbo varieties work well with the grill (don’t fall through the grilling surface. (Foghorn Leghorn): sprinkle salmon with paprika. olive oil. cut down the center underbelly of the tail. Place on grill at medium high temperature (approx 475 f). Discard the orange zest and ginger.) The plank will start smoking and the fillets will pull moisture from the planks. In a skillet with a cover. Using a peeler. large dice. minced. about 5 minutes on each side. Whisk juice of whole lemon into melted butter. 2 tbsp red wine vinegar. Remove the tail. Assemble a few spears on each dinner plate. 4 large leaves fresh basil. Cut the ends off the zested oranges and stand them up right on a cutting board. Grill on both sides until tail is fully cooked. chiffonade. Strain through a china cap and chill. Remove scallops or shrimp for “hardened” marinade. Put the salmon on the soaked cedar planks and place on hot grill. make thin long strips of orange zest from both oranges. Scallops will be appropriately cooked. 1 tbsp olive oil. crisscrossing the spears over orange slices. If the plank starts to burn. salt . Foghorn Leghorn Planked Salmon Soak some cedar planks in water for an hour (you can use thin cedar shingles.Use this spear as your guide on where to trim the ends of your bundle of spears.. Close the grill cover. Coat salmon filets with oil. Salt and pepper the tails and brush them with butter. wrapped in tin foil. and are loved by the mouthful or as an attractive side). Discard the pith. Set the orange disks aside.
slice lengthwise about 1/4 inch thick. . Pour the mixture over the hot steamed potatoes. not a grilling recipe) You may not have heard of Chipotle peppers. Steam over about 2 inches of boiling water until soft.keep water around to knock the flaming husks down. I have a friend that soaks them in red wine before grilling. Joe Ayscue Stuffed tomatoes! I like to stuff mine with fresh mozzarella.. and just about anything else we can get to stick together. (Mr.we do that with potatoes.. Peel the sweet potatoes and cut into 2-inch cubes. X) soak the corn first in the husk for about 2 hours.. salt.. Smoked and dried and renamed. 3... about 15 minutes.jalapeños. just a couple of minutes.... For the marinade I usually keep it simple and combine a shake up Italian salad dressing with Greek seasoning.. 7rob7 Mashed Sweet Potatoes With Lime and Chipotle (side dish.. orange and red peppers.. In a small saucepan. cut up pieces of portabella mushrooms. and fresh lime juice 4.. little oil and parmesan cheese. basil and chopped olives. 5.let cook until the o-m-o is just about where you like it. We prefer this method to boiling. My wife prefers a green olive tapenade and feta blend. garlic salt. whisk in the Chipotle powder. 2. It is awesome! runlolarun Marinated veggie kabobs and grilled corn on the cob is what I really like cooking on the grill.. as it seems to retain more flavor. grits. That with a couple of ears of corn and some saffron rice..really quick. Not too spicy.. and some Cholula hot sauce.Vegetables Joe Ayscue Grill asparagus (after a little oil and salt).. then throw the steaks on and cook to taste. using red onions. and tomato wedges. black pepper.. blend until the sweet potato mixture is smooth. • 4 large sweet potatoes. It will prevent the charring of the husk and will make the corn moister..plenty o' butter and some ground sea salt. but you know their original incarnation -. melt the butter. JohnThomas8 1 chopped or sliced Vidalia onion and ¼ lb.. JROBERT1 Grilled squash.. With a potato masher or electric mixer on slow speed. I make a "pan" out of aluminum foil that will hold the onion-mushroom-oil and place on upper rack of grill. just good. and maybe a bit of pepper and some white wine.. (JohnThomas8): Or form into patties and grill it like burgers. JohnThomas8 Roast corn on the cob.olive oil. approximately 2 pounds • 3 tablespoons butter • 1 teaspoon Chipotle powder • juice from one fresh lime • 1/2 teaspoon salt 1. Prepare it with a condiment paste of garlic. the peppers add a delicious rich flavor of smoke and earth. fresh mushroom of your choosing 1/3 cup olive oil. pine nuts.....
it is about as hot as lukewarm dishwater. Cholula. too. sweaty brows and Tuck's medicated pads. the ketchup of hot sauces: too sweet. fish. The best commonlyavailable brands I've seen are McIlhenny's (the real Tabasco folks) Chipotle sauce. After 2 months in the fridge.DO NOT put directly on the food. baby. Once I flip it. eggs. baby. -7 Open those sinus cavities right up. Tabasco is little better. etc. 7rob7 Don't leave out Melinda's Amarillo Hot Mustard Pepper Sauce. Oh. 10++ For heat and great flavor: Scorned Woman . more of a relish. Leave on the grill for 5-8 minutes.8 Melinda's Habanero Sauce . that is EXCELLENT.toss it and buy some more. If you really want the experience of searing chemical burns. First I spray the crust with PAM and toast one side on the grill. below are hot sauces I recommend. About a 6 on my hot scale. (Dave's Insanity Sauce is also pretty good. Roll the tortilla and wrap with the foil. so use with a little respect. but nothing beats it sometimes. to me. in olive oil. it has lost about half the sting .Desserts JohnThomas8 Take a tortilla and lay it on foil. Take your favorite candy bar outta the wrapper Put it in the center of the tortilla. Swiss. but people have died from it. and Huy Fong Foods' Sriracha.) Dijon mustard (optional cooked bacon for the omnivores) Assemble sandwich and grill until the cheese just melts.9 Tulkov's Horseradish. and coat the crust with a little corn meal before toasting. 7rob7 Grilled Fried Green Tomato Sandwich A hearty bread like a Focaccia 3-4 slices of fried green tomato a mild cheese (Munster.. 10+++ D' Bomb. etc. Any homemade dough will work. The hottest stuff I will put directly on my plate. Delallo's Wild Hot Italian Diced Cherry Peppers. But horseradish has to be fresh. Not a hot sauce per se. The Ticos put it on everything. Miscellaneous Irish Grilled pizza..8 Tropical Pepper company's XXX Habanero . chicken. beans and rice. Serve either with a scoop of soft-serve real vanilla ice cream. Keeps the crust from getting soggy and makes sure it's done before the cheese starts melting off the sides. Scotch Bonnet either runlolarun There is this brand of salsa verde from Costa Rica called Lizano. It is also a very good marinade base.. Or substitute spiced fresh fruit for the candy bar.) Irish Texas Pete. It is the bomb. I put the sauce/cheese/goodies on the toasted side. Take some marshmallows and cover the candy bar. well. I stock up on several bottles . Use caution with all of these: Dave’s Insanity Sauce . Bonus: Hot Sauces 7rob7 Texas Pete is. A couple of drops of this stuff is for seasoning the whole pot.
. for smoking (your preference – Alton used hickory) 1 metal grate from a kettle-type charcoal grill. keeping a single layer. but it is available at various locations online. you will see smoke die down periodically (approximately three times during the 10-12 hour time period). Place the pie plate onto the hot plate. and place large flower pot on top of them. and continue smoking. I don't think you can get it in any of the local grocery stores here. replacing the charred wood with fresh. (Chunks should be approximately the size of a 4” cube. Home-Built Smoker ala Alton Brown 3 2x4’s cut to 4-6-inch lengths. Replace all. When this happens. and empty the pie plate in a fireproof receptacle. Place hot plate in bottom of pot. During this time. unglazed. checking for doneness after 10 hours (pulls apart easily). to fit inside smoker above but not touching wood 1 meat thermometer with a diameter large enough to sit on top of bowl's drainage hole Place 2x4’s on edge in a triangular position. smoke meat for 10-12 hours.each year when I go down there. with drainage hole 1 adjustable variable-heat hot plate (extension cord if necessary) 1 9" metal pie plate Chunks of hardwood. unglazed. Place a 5 pound pork butt (or meat of choice) onto the grate.) Place grill grate inside pot (this should be above the wood – suspended several inches from top of pot – find one that fits!) place bowl-shaped planter upside down over pot. for “feet” to raise smoker off of ground 1 large terra-cotta flower pot. adjusting them so that it is steady. as a lid. adjusting heat so that it stays at a steady 210 degrees F. Insert meat thermometer into the drainage hole. running the cord out through the drainage hole. Plug in hot plate to preheat smoker to 210 degrees F. and fill with several chunks of hardwood. then. with drainage hole (about 20" high and 15-20" opening diameter) 1 large terra-cotta bowl planter (same opening diameter as large pot). remove meat grate. quickly open the smoker.
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