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Grilling season coming...


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#1 BSLChrisStoner

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Posted 08 April 2015 - 01:10 PM

The thing I dislike most about living in my condo is that we can not grill.

So let me live vicariously through you guys.... what are you looking forward to doing?

 

Saw this link below which had some ideas...

 

Food Network: Grilling Central

http://www.foodnetwo...m/grilling.html



#2 Ricker Says

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Posted 08 April 2015 - 01:13 PM

I'm moving at the end of May, and one of the things I'm looking for is to be able to grill. It's grill-season year round for me. But I do amp it up in the spring/summer. That's when the brats start making a somewhat regular appearance. Properly grilled beer brats are amazing. One of my favorite things to grill is skirt steak.


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#3 McNulty

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Posted 08 April 2015 - 01:15 PM

Great thing about living out West is I can always grill, but I mostly go with the Milligan special burger recipe:

 

Ground beef w/liberal amounts of A1 and Mesquite spice

 

Pepper Jack and Avocado slices on top.


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@fuzydunlop


#4 Ricker Says

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Posted 08 April 2015 - 01:17 PM

Burgers with bread crumbs, egg yolks, cheese and garlic all ground up. Best burger ever. So freaking good.


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"You can't sit on a lead and run a few plays into the line and just kill the clock. You've got to throw the ball over the damn plate and give the other man his chance. That's why baseball is the greatest game of them all." ~ The Earl of Baltimore

#5 McNulty

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Posted 08 April 2015 - 01:19 PM

I'm moving at the end of May, and one of the things I'm looking for is to be able to grill. It's grill-season year round for me. But I do amp it up in the spring/summer. That's when the brats start making a somewhat regular appearance. Properly grilled beer brats are amazing. One of my favorite things to grill is skirt steak.

 

I hope you are moving to the city dude.


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#6 DuffMan

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Posted 08 April 2015 - 01:23 PM

I'm with Ricker it's always grilling season at the Duff household.  One of my favorite things to do is to fire up the grill (charcoal) in the winter when there's snow on the ground.


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#7 DJ MC

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Posted 08 April 2015 - 08:13 PM

Burgers with bread crumbs, egg yolks, cheese and garlic all ground up. Best burger ever. So freaking good.

 

At that point shouldn't you just throw in some pork and call it meatloaf? :P


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#8 SammyBirdland

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Posted 09 April 2015 - 07:52 AM

I like making "hot wing" burgers on the grill.   Grill up some hamburger patties and cover them with chicken wing sauce.   Serve on toasted buns with blue cheese dressing.   


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#9 BSLMikeRandall

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Posted 09 April 2015 - 08:43 AM

Call me crazy. But I've been grilling steaks on my cast iron grill pan this winter. Probably going to continue through the summer. Its easier, and tastes better. Think about it. When you go to a good steakhouse, they arent cooking on charcoal. Also, firing up charcoal for 8 minutes of grilling, then it burns for another 2 hours...a little annoying. It takes longer to get the grill going then it does to cook. A good marinade, or Montreal seasoning, little butter on each side for some char from the pan...so good!
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#10 NewMarketSean

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Posted 09 April 2015 - 08:48 AM

Call me crazy. But I've been grilling steaks on my cast iron grill pan this winter. Probably going to continue through the summer. Its easier, and tastes better. Think about it. When you go to a good steakhouse, they arent cooking on charcoal. Also, firing up charcoal for 8 minutes of grilling, then it burns for another 2 hours...a little annoying. It takes longer to get the grill going then it does to cook. A good marinade, or Montreal seasoning, little butter on each side for some char from the pan...so good!

 

My wife and I realized this a few years ago....been doing it a lot. It is messy though, so grilling at least takes the mess and the smell out of the house, but I agree -- that is how the steakhouses do it.

 

Either way the key to a good steak is get the stove/oven/grill really hot and cook it fast. So you can still do that and get a great steak on a grill.


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#11 Mackus

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Posted 09 April 2015 - 10:01 AM

I'll be shamelessly using my wedding registry to really step up my grilling game this summer.

 

I've already got a rotisserie kit for my Weber, makes the best chicken and pit beef.  I've also done leg of lamb and a whole turkey on it.

 

But I'm also hoping to add a smoker adapter (you can smoke with just the grill and some clever placement of the food and heat source, but this will help make setup easier), a pizza oven adapter, and a big ass paella pan in addition to a lot of other smaller gadgets and equipment.


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#12 Mackus

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Posted 09 April 2015 - 10:06 AM

My wife and I realized this a few years ago....been doing it a lot. It is messy though, so grilling at least takes the mess and the smell out of the house, but I agree -- that is how the steakhouses do it.

 

Either way the key to a good steak is get the stove/oven/grill really hot and cook it fast. So you can still do that and get a great steak on a grill.

 

Agreed, cast iron in butter is the best for really good steaks. 

 

I've been doing the reverse sear method for my nicer steaks recently.  Instead of searing on the cast iron or grill and then finishing at a lower temp, do it in reverse.  Cook them in the oven at real low heat until they are about 15 degrees under your desired temp.  Then hit them on a smoking hot cast iron or over blazing hot coals for like a minute a side.  Let rest for a few minutes then indulge.  You'll get a real hard sear that doesn't soften up in the oven while the middle comes up to your desired doneness (which is med rare at most, if you're eating your steaks past that, just stick to burgers). 


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#13 NewMarketSean

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Posted 09 April 2015 - 12:56 PM

Agreed, cast iron in butter is the best for really good steaks. 

 

I've been doing the reverse sear method for my nicer steaks recently.  Instead of searing on the cast iron or grill and then finishing at a lower temp, do it in reverse.  Cook them in the oven at real low heat until they are about 15 degrees under your desired temp.  Then hit them on a smoking hot cast iron or over blazing hot coals for like a minute a side.  Let rest for a few minutes then indulge.  You'll get a real hard sear that doesn't soften up in the oven while the middle comes up to your desired doneness (which is med rare at most, if you're eating your steaks past that, just stick to burgers). 

 

Good looking out. I will have to try that sometime.


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#14 SportsGuy

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Posted 10 April 2015 - 08:32 PM

I'm not a big fish eater at all but I don't mind mahi mahi if it's in the grill.

So, I'm going to try and cook that this year. Not sure what is best to marinade it with though.

#15 BSLChrisStoner

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Posted 10 April 2015 - 08:35 PM

I'm not a big fish eater at all but I don't mind mahi mahi if it's in the grill.

So, I'm going to try and cook that this year. Not sure what is best to marinade it with though.

 

Salmon on planks is also very good.



#16 SportsGuy

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Posted 10 April 2015 - 08:40 PM

Salmon on planks is also very good.


Not an big Salmon fan. Too fishy for me.

It has to be a white fish for me to tolerate it.

#17 NewMarketSean

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Posted 11 April 2015 - 07:07 AM

A mango salsa on mahi mahi is awesome. Macadamia encrusted, too. You can also drag it in flour and fry it in coconut oil.

I love salmon...it's my favorite fish. Wood planks with a soy sauce/orange juice/ginger/brown sugar/five spice marinade for like ten hours.

You can thank me later.

I also wouldn't call salmon a fishy tasting fish. That's more like mahi mahi actually. White flaky fishes are the fishy ones IMO.
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#18 DuffMan

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Posted 18 May 2015 - 08:57 AM

Made some jalapeno turkey burgers on Friday,  I'm really happy with how well they came out.  Diced the jalapeno up and mixed up with the meat and my other ingredients.  I think this was a better option than just  putting the jalapeno slices on the rolls.  Lead to a spicier burger, but not too overpowering.  Growing some of my own jalapenos in the garden so I'll be making these again with my own later this Summer!


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#19 Mackus

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Posted 18 May 2015 - 09:21 PM

Add anything with some fat to the turkey to make it less lean?

I find anything leaner than 80/20 beef is near impossible to keep juicy. Imagine ground turkey or chicken is really difficult. And those aren't meats you can safely cook medium or less, so even more tricky.

#20 Pedro Cerrano

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Posted 18 May 2015 - 10:24 PM

Like Stoner I cannot have an outdoor grill at my condo. Anyone have experience using a stove top grill? How does it work compared to an outdoor propane grill? Any particular brand you recommend?

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