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HOly crap, everyone turn on foodnetwork tv (pg. 3)
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| UWM |
| In the past week I have eaten steak, brats (2x), italians, pork chops, and chicken grilled. Charcoal all the way! |
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| Ygrene |
| quote: | Originally posted by UWM
In the past week I have eaten steak, brats (2x), italians, pork chops, and chicken grilled. Charcoal all the way! |
Bobby's eating people again!!! :nervous: |
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| UWM |
| Careful or you're next ... |
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| nchs09 |
| quote: | Originally posted by Ygrene
Bobby's eating people again!!! :nervous: |
roflcoster |
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| Slylee |
ok so i'm trying to figure out how to grill my chops and i can't...most of the recipes i find are for thin pork chops, but mine are almost 2 inches thick.
when should i throw them on the grill? remember i have charcoal.
thanks! |
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| nchs09 |
| quote: | Originally posted by Slylee
ok so i'm trying to figure out how to grill my chops and i can't...most of the recipes i find are for thin pork chops, but mine are almost 2 inches thick.
when should i throw them on the grill? remember i have charcoal.
thanks! |
when should u trhow them on the grill? a little before u know ull be hungry my guess |
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| UWM |
I figured you should know this about charcoal grilling...
After you've got your coals good and hot (when they're ashy gray on the outside and glowing red in the middle) in a pyramid fashion, distribute them in a circle around the outside edge of the grill. It helps to even ly distribute the heat throughout the entire surface of the grill so its not all concentrated directly in the center. :)
That should also help if you're doing thick chops because the heat will be lower from the meat so it won't ruin the outside while its cooking the inside. |
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| Estella |
Oh mannn! We grilled out this weekend. Until that, I forgot how much I love cooking out on the grill. It's great you can add anything to your hamburger, my fave is to premix the paddies with diced onion, jalapenos, hickory liquid smoke & sun dried tomatoes, then when finished add pickled onions on top :eyes: and if i can successfully fit my mouth around the burger, it's not big enough :stongue:
annnnnnnnd today, im excited!! im going to make bbq'd chicken wings tonight. i want to kind of experiment, so i need some help. i have a bottle of Myers Dark here... rum & bbq sound like ideal partners to me. should i? mix one bottle of Gates BBQ sauce with half a bottle of Myer's Dark? actually i'd be kinda for my eyebrows to put the liquor soaked meat on flames, or will it not be a total disaster? |
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| nchs09 |
| btw always a winner is blue cheese on top of le meat inisde the burger with ketchup. |
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| Estella |
| quote: | Originally posted by nchs09
btw always a winner is blue cheese on top of le meat inisde the burger with ketchup. |
+ ! : ) |
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| Slylee |
thanks bobby! :)
oh and i recently went to a bbq and my buddy bought filets for everyone and he made this blue cheese stuff for the top and i didn't think i'd like it, but holy ! it was amazing!
oh and i just remembered watching emeril's show a few weeks ago where he was making grilled pork chops with rootbeer glaze....i'm gonna try to find the recipe for that glaze. he basically boiled root beer and some stock...i forget which kind.
oh and my recipe for burger meat is
worstershire (sp?) sauce
teryaki sauce
salt
pepper
a pinch of some bread crumbs
jalepeno juice if i have any |
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| Slylee |
| hahaha i started every sentence with "oh and..." |
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