grilling recipes

[Daren Todd]

It's that time of year again share your grilling secrets I'll tend to do whole meals on the grill. Yesterday was bbq chicken, grilled asparagus, and roasted potatoes.

My asparagus and potatoes always change slightly since I just throw in seasonings for what sounds good. Yesterdays dinner, my wife told me I have to do a repeat of.

The taters: I cut up some baby reds into 1" or so chunks. Put them in a mixing bowl. Chopped up an onion and through in. Added a couple table spoons of olive oil. Added salt, pepper, and minced garlic. Mixed it all together. Wrapped individual servings in tin foil and put it on the grill.

The asparagus: I snapped off the tough ends. Placed in a mixing bowl. Coated with olive oil, added salt, pepper, a small amount of minced garlic, and parmesan cheese. Mixed together. Grilled for the last ten minutes that the chicken and taters took to be done.

The chicken was basted with sweet bbq sauce from Sonny's Pit BBQ my family is addicted to that sauce, so I have to import it

 

[Tooljunkie]

Our grill died an agonizing death.... Looking at buying a propane/charcoal grill. This way running out of propane is less of an issue.

Taters on the grill- the best. Olive oil and butter with a touch of garlic seasoning.
Salt and pepper and thin sliced red potatos.
Beer butt chicken rubbed with montreal steak spice and cooked slow.

Now im hungry....

 

[skeets]

OK here is one of my mostest goodest ones ever,, you can use any good meat if wish I use deer when I can
I got this one from a friend down along the tex mex border

3lbs of cubed venison cube about sugar cube size
2 large onions
6 cloves of garlic crushed, dont for get to take off the skins
2 T. olive oil, or vegetable oil or canola oil or what ever you like ,I like the olive oil
1 can of beer I use a bottle of Killians Red but what ever you like, maybe even a Gunniess
1 can of tomatoes with chillies,, it's hard to find these up north
3 T chili powder
1tsp. black pepper
1 tsp. msg
1/2 tsp.each,, paprika,,,,celery salt,,salt
1/4 tsp. each,,,red pepper ,,,sage...oregano,,,thyme,,and groundcorinder

OK now if you have an old cast iron skillet use it
heat the oil and brown the venison cubes ,,then remove to drain on like a papper towel
then toss in the onions and garlic in the hot oil and saut'e till there soft but not squishy
after they are nice and soft add the meat and every thing else to the skillet and stire it up realllll good so every thing mixes together
Now cook over meduim heat for about 15 minutes,, then turn the heat down and simmer for 45 to min to an hour stirring once in a while,, you can add more beer if it gets to thick or water if you wish,,, then enjoy
I have made this over a fire pit with the iron Dutch oven and it was super good,, or maybe we were just hungry
Peace Skeet

 

[lakebota]

My Tri-Tip I call it Trinity Tri-Tip to help me remember (because of the ingredients and the county where I created the recipe)

1/3 c ketsup
1/3 c soy sauce
1/3 c red wine
1/3 tbs cracked pepper
1/3 tbs chile powder (or 1/3 tsp cayenne)
1/3 tbs garlic powder

mix all in a 1 gallon zip loc add tri tip (trimmed, but leave fat-cap on) and marinade for 4 to 8 hrs in refrigerator, but remove to counter 1 hour prior to grilling.

I use a charcoal weber grill. start until red hot 1 chimney of briquettes
dump onto 1/2 of the lower grate put foil under other half as a drip pan.
put grill on and get hot over briquettes, turn 1/2 revolution to have the iron searing hot (brush off if dirty) and put the tri-tip on fat side up. Put lid on tight adjust bottom vent full open and top vent about 2/3 to 3/4 open and grill for 45 min. Remove let set 10 min or so, slice thin on the diagonal.
Very important, do not jaquard or use a fork on the tri tip until you are carving it, tongs only!

 

[skeets]

If you please , just what the duce are grilling there?????

 

[Daren Todd]

Tri-tip is a cut of beef shaped like a triangle had to google it

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[olthumpa]

Sweet potatoes and vidalia onions sliced thin with salt, pepper, fresh garlic and butter wrapped in foil and placed on the grill. Fresh picked fiddle heads soaked in a brine for about an hour, placed in a grilling basked on the grill. Fresh caught native brook trout marinated in soy sauce and olive oil for about an hour and grilled until just done. Enjoy with your favorite beverage.

 

[skeets]

Now that being the case with that marinade I think that would be a good candidate for the smoker

 

[lakebota]

I had no idea that tri-tip was not a common cut. As I understand it used to be considered stew meat, yet it is flavorful and a fairly lean cut. I try to find a cut with some marbleing. Maybe ask your butcher if it's available? I really is a good cut and it's my go-to for get togethes. I've had up to 3 webers with 9 tri tips going at once.

 

[Lil Foot]

Clean & scale rainbow or german brown trout. Dice potatoes to 1/4" or so, mix with finely diced chives, garlic salt, & pepper. Stuff fish with this mix, add 2 or 3 pats of butter, wrap in foil, grill till it falls off the bone. Excellent on the grill, better over campfire stream side.

 

[Grouse Feathers]

Sweet potatoes and vidalia onions sliced thin with salt, pepper, fresh garlic and butter wrapped in foil and placed on the grill. Fresh picked fiddle heads soaked in a brine for about an hour, placed in a grilling basked on the grill. Fresh caught native brook trout marinated in soy sauce and olive oil for about an hour and grilled until just done. Enjoy with your favorite beverage.

Foul, spam, that's just not right How many on OTT have access to fiddle heads and fresh caught native brook trout? How many even know what a fresh caught native brook trout tastes like? Even worse how many know what it taste, but don't have access to fresh caught native brook trout? I think you slipped by because so few know, but it was a low blow none the less. There has even been a recipe posted for brown and rainbow trout (nothing against the recipe it looks good) as if anyone with a choice would consider a trout over a brookie (they are brookies and should not be diminished by lumping them trout). I myself would never revel that I live on the banks of trout river and can be eating fresh caught native brookies 10 minutes from the water including cleaning and cooking. It's warm and rainy today I think I will go look for some fresh morels to go with my brookies.

 

[sheepfarmer]

Foul, spam, that's just not right How many on OTT have access to fiddle heads and fresh caught native brook trout? How many even know what a fresh caught native brook trout tastes like? Even worse how many know what it taste, but don't have access to fresh caught native brook trout? I think you slipped by because so few know, but it was a low blow none the less. There has even been a recipe posted for brown and rainbow trout (nothing against the recipe it looks good) as if anyone with a choice would consider a trout over a brookie (they are brookies and should not be diminished by lumping them trout). I myself would never revel that I live on the banks of trout river and can be eating fresh caught native brookies 10 minutes from the water including cleaning and cooking. It's warm and rainy today I think I will go look for some fresh morels to go with my brookies.

No fair is right! I haven't had fresh caught brook trout since I was a little kid! From the Sierras...forget this catch and release stuff, why bother if you can't eat them? as far as morels, maybe last week's rain might have brought out a few. I can never find them by looking, they show up in my flower beds some years. Maybe morels and lamb, here is my favorite marinade for grilled lamb chops or even better boneless leg cut up into 3 or 4 inch chunks:

1/2 c fresh lemon juice (about 2 lemons)
1/2 c Dijon mustard
2 T Worcestershire sauce
2 T fresh rosemary leaves, minced
2 garlic cloves, minced
1 t salt.

Maybe if I go weed the flower beds I'll find some morels...

 

[Daren Todd]

I haven't seen fiddle heads since I moved from the north east Fresh trout is hard to come by too. Gotta go to the north end of the state

Sheepfarmer, gonna try the marinade for the lamb chops this weekend and surprise my wife with it I attempted some lamb chops last summer but crashed and burned

 

[sheepfarmer]

I haven't seen fiddle heads since I moved from the north east Fresh trout is hard to come by too. Gotta go to the north end of the state

Sheepfarmer, gonna try the marinade for the lamb chops this weekend and surprise my wife with it I attempted some lamb chops last summer but crashed and burned

I dunno about the crashed and burned part, but if literally true, the key to good lamb is cook to only medium unless someone really feels they have to have well done, and serve while still warm, even pre-warm the plates for special occasions. They cook really fast. Hope they come out great! Now if I could only find some morels...

 

[Daren Todd]

I dunno about the crashed and burned part, but if literally true, the key to good lamb is cook to only medium unless someone really feels they have to have well done, and serve while still warm, even pre-warm the plates for special occasions. They cook really fast. Hope they come out great! Now if I could only find some morels...

It was my first time trying to cook them screwed up on the marinade so it had a strange flavor, and accidentally over cooked them It was like chewing on the sole of a work boot I'll stay on top of it this go around and see if they come out better

 

[olthumpa]

Grouse, didn't think everyone would know what brookie's were. Sorry to those who know what they are but do not have any around them. Guess I will stay away from grilling the still twitching venison back strap.

Sheepfarmer, you can not "forget this catch and release stuff". If you do not release them you are going to bite your fingers!

 

[skeets]

We use trout for bait!!! Yep those big old striped bass love trout

 

[Grouse Feathers]

We use trout for bait!!! Yep those big old striped bass love trout

Well I wasn't going to go here, but anyone who would use a trout for bait needs a little shot across their bow.
This recipe is as good as it gets, can be done with just butter or maybe a little seasoning; oregano, wine, pepper, onion, or garlic. The seasoning need to be light as the meat has a delicate taste and do not over cook. Can also be done on the grill and Italian dressing makes a good marinade. They live on my property, but I would never shoot a home bird!
Ruffed Grouse Breast

 

[skeets]

A shot across the bow,, wow that's pretty heavy,,,lol
Never liked trout myself, now lil brother and son have done them a thousand different way, and they just about swoon when they catch a mess of trout.
Now PIKE on the other hand yeppers I can do pike,, though the Brothers I fish with up in the GWN wont let me bring them in to their boats,,, oh well

 

[Daren Todd]

I'll occasionally do a drunken chicken on the grill. I have the stands for them so it makes it easy. I'll usually stuff the chicken first with some baby onions and garlic. Then use a can of darker beer if I can find it. Or a tin can from a can of veggies and fill it with a darker beer. (Drinking what's left of course) I'll also soak some hickory chips for a while. Drain them and wrap in tinfoil. Poke some holes in the top of the tinfoil and lay on the grate for the grill so it gives it a smoky flavor as well then cook on low till it falls apart last one I did, took two people to get it off the grill