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Grilling 101 Part 3 The Art Of Barbecue And Indirect Grilling
Last edited: 8/5/10
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Grilling this summer?
Gear mentioned in this thread:
As soon as I get my sorry self away from this computer, I'm going out to get the charcoal started. Tonight is turkey burgers with sharp provolone and red bell pepper. Also a test batch of a grilled eggplant and portabella salad that may be what I take on this tuesday's dinner hike, we'll see how it turns out.
Too bad I forgot to get decent charcoal yesterday, have to suffer with that Kingsford stuff for tonight, drat!
In the summer, all my family members and relatives will gather on a villa, then we will starting the "Grilling Party".
Note: It's a all night long Grilling party, yeah it's kind of crazy but it's a fact.
We're busting out the grill tonight because, well, it's summer! Planning dinner tonight inspired me to think about my favorite things to grill... What are yours?
I'll start.... a nice cut of prime rib, just thrown on the BBQ with a generous sprinkle of coarse salt and pepper, plus fresh corn and grilled sourdough. Mmmmmmm....
Add another one to year-round grilling.
I've used only charcoal until recently, when I broke down and bought a gas grill---just makes it easier when you're only cooking for two most of the time.
Tonight will be grilled swordfish chermoula served on a bed of curried grilled corn puree, with grilled bok choy as a side.
Bought a bunch of whole chickens on sale for grilling. first on the list is a jerk chicken. we're using the recipe from "the barbecue bible's sauces, rubs and marinades". sounds like it's gonna be a winner.
not sure about the rest of them, 5 more in total. I'm definitely thinking smoke a whole chicken...
I love to grill eggplant and onions, but tonight it's some rather thin pork chops that I rubbed with my own mixture (brown sugar, salt, smoked paprika, etc.). The sweet corn, trucked in from I don't know where- northern Georgia, maybe- and some cubed canteloupe, and it's a typical summer meal for us. Corn is a treat, as its carb content is rather high for me, so I savor it. RPMcMurphy and lolamb10, my grill is a battered old Weber gas grill that I hope to replace next year. I want one that has the gas burners arranged so that I can use indirect heat more easily. The burners now run across the width- there's little room to cook a roast or turkey.
***It is better to ask forgiveness than beg permission.***
***It is better to ask forgiveness than beg permission.***
Mezz, take a look at the gas-grill thread over on the equipment forum.
You can get some great deals on gas grills right now. Maybe not the Webers---which tend to be high-end and price controlled. But there are other quality makers out there, at more affordible prices.
My new Char-Broil, for instance---5 regular burners, a sear burner, and a side burner. Regular price at Meijer: $259.
Last night I did a pork loin, using indirect heat, and it came out perfectly.
RPM - nice looking 'que and great pics too, the food looks beautiful.
We had both a gas one and a charcoal one before we moved and almost always opted for the gas. Flavour not quite as "authentic" as the charcoal, but time always seems short around here.
Favourite bbq foods - too many to mention, but some are:
- lamb loin or chump chops (leave the fat on please!) marinaded any number of ways
- chump chops cubed and marinated in greek or asian (e.g. Teriyaki) flavours, we leave these to soak in fridge overnight
- halved lemons/;i,e. done cut in half face down on bbq till caremilsed to squeeze over the lamb once done.
- Same sort of ideas for chicken & pork as for lamb.
- Vegie kebabs - mushrooms, zucchine, toms, onions, capsicums etc etc. Pimeapple I don't use (don't like it) but many use it. Seasoned with pepper makes it interesting. For non-vegetarians some bacon rolls inbetween other pieces on skewer are verrrry nice.
- big meaty tomatoes halved, seasoned, sprinkle cut side with a little brown sugar
- Haloumi cheese works nicely, doesn't melt away, just oil and season.
- Fish (either whole or fillets) in foil with slivered ginger, spring oinions, teriyaki sauce - that sort of thing.
- and last but not least - scotch fillet steak, just oiled and seasoned. Get it nice and blue just basically the grid marks, sear the edges quickly, take off pronto.
- Grilling this summer?
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