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What's the best thing you've ever grilled?

post #1 of 6
Thread Starter 

I love grilling, and have quite a bit of experience with gas, charcoal, and wood fired grills. I have done pretty much all of the standards.. steak, chicken, ribs, brisket, pulled pork, and all manners of veges. I've done shrimp, tried crab (bad idea), oysters (bad idea - bad oysters), sea scallops (good idea).. pork chops, etc.

 

I am bored. I just got a new grill today and since we are approaching fall, the weather outside will only get nicer for grilling. I wanted to ask you guys/gals.. if there is one thing that sticks out in your mind as the most mind blowing incredible thing you've had off a grill, what is it?

post #2 of 6

Oh yea I just started a new thread about it, we made a standing rib roast on the grill last weekend.  It was awesome!  OH seared it on all sides on high heat, then pushed the coals back and created a valley of cool in the center and slow cooked it with some mesquite chips.  I can't wait to do it again.

 

Also, quite recently we grilled Moroccan-spiced chicken on the grill and my mouth waters every time I remember it.  Usually I do it brick-style with a brick on top of a spatch-hocked bird but last time we did it with parts.  I seasoned the chicken with olive oil, salt/pepper, cumin, coriander, ground fennel, cayenne, and a tiny bit of cinnamon.  Of course my husband is truly gifted on the grill so all the ingredients amount to a big nothing if you don't know how to grill chicken.  He gets it perfectly cooked and juicy every time so the credit goes to him.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #3 of 6
We used to make grilling competitions with my brother. Good old days!
I remember an offal (called "achuras" in Argentina) day as a memorable occasion. You can try beef, lamb and pork offal. Sweetbreads, chitterlings, livers, kidneys, brain. Those are usual here.
We also grill matambre (thin flank steak from the belly, not your usual flank steak), sometimes "a la napolitana", with tomato, ham and cheese on top. And don’t forget blood sausage. And grilled pizza. And lots of fishes en papillote or not, depending on the fish. Endless posibilities.
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #4 of 6

Another classic I forgot yesterday is the Provoleta, a slice of round Provolone cheese about 1" thick grilled and finished with EEVO, dry red chili flakes.and oregano. 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #5 of 6
Pumpkin Pie! Yes I said pumpkin pie on the grill. Smoked a sugar pumpkin over coals with cherry wood chips (its what I was using for the Turkey) then put the pizza stone on the grill and baked the pie over coals. Alittle hard to do but if u r a seasoned griller then u should be able to do. I'm going to.do it again as soon as sugar pumpkins come into season, ill post pictures.
post #6 of 6

I did  lake pearch wraped in horse radish leaves. Just took the filets and gave them a bit of salt and the wraped them doubble thick in the leaves. Grilled over well reduced coals of oak and servered it with a smokey corn chowder, stewed cabbage in white wine and fish stock, roasted beets and a sage chocolate fondant with a vanilla infused skyr. I cooked everything including the fondant and chowder on the grille for a group of 20 in the fall of last year. They want me to do a simukar grill party for them this year again. I love doing private events.

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