grilling recipes

[sheepfarmer]

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!

Well you know what I mean, but the preferred method of eating the brookies was kind of like eating corn on the cob...so you do have to let go briefly: lightly coat fish with flour and salt and pepper, fry in enough oil/bacon grease to reach half way up the fish, turning once, and eat. Pull dorsal and pectoral fins off, hold head in one hand and tail in the other and munch away...

 

[skeets]

That sounds like the guy ,my daughters and I met fishing up in Erie one time. Fishing off the sea wall the girls were catching small perch maybe 6 or 7 inches long. They would take them off the hooks and toss them back in the lake. An old guy maybe in his 70s walked up and said if your girls are going to throw them back maybe you could just give them to me. Sure he had a 5 gallon bucket filled with them and I asked what he was going to do with them. He said when he got home him and the boys would gut them cut the fins off and pop them in the grinder scales, bones heads and all, grind them up two times and make fish cakes out of them for a fish fry..... I guess you can eat most anything if you grind it up small enough

 

[ShaunRH]

I live just north of Santa Maria, CA. If you can't cook a tri-tip around here it's like some kind of personal failure you can't ever live down, like not being able to tie your shoes or something.

Last year we acquired a grill I had some trepidations over but it is an awesome cooker and flavors food better than my charcoal grills ever did. You just toss the wood chunks right on the grill with the food and it smokes/cooks them.

http://www.lowes.com/pd_606687-82210-463645015_1z0wekxZ1z0yflr__?productId=50329721&pl=1

Now, infrared of this type does come with a drawback, you have to follow the seasoning instructions and cleaning instructions religiously or you have cooking issues. Nearly all negative reviews are from those that failed to follow the instructions (in some form or another). It also requires getting used to cooking with IR/Convection not direct heat so same rules do not apply between them.

Once you get used to it, it's a great grill and cooks better than anything else I've used, it also cooks much faster.

My model has thermometers on it but given where the put the temp leads, they are useless! So I have to use a different thermometer setup.

 

[Daren Todd]

Shaunrh, I have the char-broil ir 4 burner in black with the side burner for a pot or pan. I absolutely love it. I wished I bought one sooner!!! Cooked for twenty last fourth of july with out any issues.

I'm thinking the tri-tip is called something else depending on the region your in. I asked the butcher at one of the better grocery stores about tri-tip. He gave me a blank stare, pulled out his phone and had to google it Then said "oh!!! You mean sirloin tip roast!!!"

In the north east and down in florida you can get "london broils" at any meat counter. Here in arkansas, if you ask the butcher for one, they look at you like you bumped your head you need to ask for a "round steak" and hope it's not a youngen that takes "round" literaly

 

[Daren Todd]

Sheepfarmer, two thumbs up on the lamb marinade Did up some lamb chops for dinner. Didn't realize my wife doesn't care for lamb so I had hers too



Ok, we need some more good recipes Keep um coming!!!

 

[sheepfarmer]

Great! Sometimes that marinade and some really good lamb will convert the non lamb eaters, but sometimes not...glad they didn't go to waste

 

[lakebota]

Chicken Oregeno

1 frying chicken, cut in half

Marinate in gallon zip-lock with:

1 c olive oil
½ c lemon juice
3 T oregano
1 T salt
1 T garlic powder
1 T black pepper
2 heaping T dried parsley

Marinate 4 to 8 hrs (or even overnight). Place chicken in weber over drip pan of foil with 3/4 chimney of coals mounded on the other half of grill, cut side up.
Close bottom vent 1/2 leave top vent open 1/2. Put lid on and let bbq about 1 1-2 to 2 hrs (more or less if chicken is larg or small). I like to pour marinade in the cavity.

For lamb, use the same marinade but decrease salt to 1 tsp, everything else the same. Get 4 to 6 chops cut 2" thick, into the bag with marinade for 4 to 6 hrs.
Grill these over a mocerately hot bed of coals, I start with the bone side down, the other two edges, then the cut sides. Grill to medium (at most).

 

[76_Bronco]

A little something simple from the deep south, Grilled pork steaks, grilled corn on the cob(in the husk), crock pot baked potato, and pork-n-bean salad.
It's not a barbecue without pork-n-bean salad


1 (24 ounce) can pork and beans, drained
1 cup chopped tomato
1/2 cup chopped yellow onion
1/4 cup chopped green pepper (I prefer pickled jalapeno pepper slices)
3 tablespoons mayonnaise
3 tablespoons dill pickle relish

Combine all ingredients in a medium bowl. Cover and refrigerate for 2 hours.

 

[skeets]

I bet that would go good with mud bugs too!