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HOly crap, everyone turn on foodnetwork tv (pg. 2)
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| UWM |
So how were the pork chops and leeks?
I had brats tonight. Win. |
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| Slylee |
| quote: | Originally posted by UWM
So how were the pork chops and leeks?
I had brats tonight. Win. |
that's for either tonight or tomorrow. my mom ended up inviting us over last night and she made her lasagna. it was damn good!
brats = midwestern boy food. lol |
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| kid nyce |
BBQ is one of my all time favorite summer activities. Nothing beats good food fresh off the grill with an ice cold beer!
One tip to BBQing is to never "marinade" your beef, pork, chicken etc when you grill it. Especially if you are putting on a heavy syrupy glaze/sauce/teriyaki. You'll find the sauce burns real easily which will leave alot of char'd taste to the food.
Any steak, chicken, pork should get salt and pepper, then you let it hit the grill. After it's pretty much done, then you take it off the grill, let it rest for alittle in whatever marinade you choose while keeping the grill hot. This also gives you a good chance to clean the grill from any of char'd buildup - a metal brush will do the trick. Also helps if you have a wet rag near after you brush off the grill give it a nice clean wipe with a wet rag. After the food has rested for about 3-5mins in the marinade, you throw it all back on for a good 5 more mins and then serve.
I've bbq'd about 5-6 times already this year, it's one of my all time favorites.
--------edit
my home made burger recipe
ground beef in a bowl
add salt and pepper
add chopped onions
add worchester sauce
add 3 cloves of crushed garlic
mix in a bowl
take a palms worth and roll into a ball
lay flat on a countertop with a sheet of seran wrap
with your palm slowly flatten out the ball to desired thickness
sprinkle shredded mozarella cheese on the top of the beef
make another ball and flatted on the side
top the shredded mozzarella with the new slice and compound it
wrap with seran wrap and FREEZE!
1-Freezing it will keep the shape when its on the grill. Going directly to the grill after making them may result in the burger falling apart
2-Mozzarella cheese will help keep the inside moist
I got many more bbq recipes to share =) |
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| Slylee |
| quote: | Originally posted by kid nyce
BBQ is one of my all time favorite summer activities. Nothing beats good food fresh off the grill with an ice cold beer!
One tip to BBQing is to never "marinade" your beef, pork, chicken etc when you grill it. Especially if you are putting on a heavy syrupy glaze/sauce/teriyaki. You'll find the sauce burns real easily which will leave alot of char'd taste to the food.
Any steak, chicken, pork should get salt and pepper, then you let it hit the grill. After it's pretty much done, then you take it off the grill, let it rest for alittle in whatever marinade you choose while keeping the grill hot. This also gives you a good chance to clean the grill from any of char'd buildup - a metal brush will do the trick. Also helps if you have a wet rag near after you brush off the grill give it a nice clean wipe with a wet rag. After the food has rested for about 3-5mins in the marinade, you throw it all back on for a good 5 more mins and then serve.
I've bbq'd about 5-6 times already this year, it's one of my all time favorites. |
that is the first time i've ever heard someone say it's a bad idea to marinate meat before grilling. i can't say that i agree. everyone does that...and one of my favorite things to grill is bbq chicken and i let the breasts soak in bbq sauce for at least an hour before throwing it on the grill. i love that charred bbq flavor. soo good! |
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| Floorfiller |
yeah i thought you were supposed to marinate well before BBQing?
that's how you get all the flavor in the meat! |
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| kid nyce |
Well lets say I don't go the normal route lol!
The char'd flavor and be accomplished without having to ingest it burnt edges (essentially cancer if you look at it from that point of view). I don't think there is any meat that is thick enough that would need to have been marinated so that the flavor gets to the middle of it. And if there is, then it's obviously too thick lol
Maybe that's just my view as everyone bbq's differently.
I just found that the more "marinading" sauce you add on before/during cooking, the more burnt flavored you'd have. There is a different between burnt and charr'd (wood chip mathods etc). I've had some BURNT food which people say is good bbq, maybe my taste buds are different lol, just that the char'd taste is already achieved once it hits the grill, burnt to me when bbqing reminds me of eating cancer i dunno lol maybe i'm just a bit paranoid thats all. =P |
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| Echo of Silence |
I'm definitely not an expert but I don't think your traditional bbq sauce is meant to be a marinade. Usually it should be added to the meat when the meat is almost finished on the grill (as kid nyce says).
Less tender and less flavored cuts of meat and some vegetables can be and even should be marinaded prior to grilling but you would use a marinade, not a bbq sauce. The purpose of most marinades is to add flavor and make more tender and they usually are made of wine or vinegar and oil with herbs and spices and garlic or onion.
:clown: |
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| kid nyce |
^^That's what I meant to say, sorry my weekend in Atlantic City has left me completely retarded this monday morning. Coffee isn't helping!
And yes I re-read what I wrote and I wasn't clear lol - it's ok I blame the shrooms and other substances over the weekend. |
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| DaveSZ |
| quote: | Originally posted by Slylee
and we can make this a bbq thread:)
i just bought a grilL! yeaaaauhhh...gonna do some juicy burgers tonight with melted fresh mozzerella cheese, grilled corn on the cob and deli bbq beans.
it's grill season so they have all these specials on foodnetwork tv and now they're showing all these bbq dudes who have been doing it for years and they have these pits that are crazy!
im going nuts...mmmmmmmmmmmm!!!
i love me some texas bbq beef brisket and some pulled pork sandwiches with coleslaw.
:crazy: :crazy: |
BBQ is one of the only good things about Texas.
There are a few more though.
| quote: | Originally posted by Slylee
damn that sucks.
by the way, i just got some little crappy charcoal one for $15 until i can afford the $150 webber gas one that i've had my eye on.
i'm not used to cooking with charcoal. when do i put the burgers on? when the fire is still going full blast? or do i wait till it burns out and the coals are just hot? i want my burgers medium rare... |
Charcoal is better anyway because it gives you that great smoked flavor. |
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| biznology |
gas sucks, charcoal all the way.
the big pits may have gas as an igniter, but they usually smoke with wood logs, such as hickory!
mmm, that itis| |
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| Slylee |
well i peronally love it when i put my chicken on the grill and it's all wet with bbq sauce and it gives the chicken some nice semi-burned grill marks with that smokey bbq flavor.
mmmm!!!
as for my pork chops tonight...i'm just using olive oil, kosher salt and pepper and some fresh rosemary. i just decided i'm going to cook some apples too! in the south, pork chops and apple sauce is the norm, but i'm gonna kick it up a bit with some sort of spiced, cooked apples as a side instead. |
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| lücid |
charcoal > gas
Rob and i have been living on grilled food for the last two weekends... kabobs, brats, steaks, garlic butter potatoes & onions, etc... grilled food is sooooo delicious. i actually prefer my food to be a little bit charred/burnt, so i usually marinate stuff before it goes on the grill. |
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