Summer grill thread

Only limited by your imagination and sizes that will fall thru grate or holes in pans.

My wife always wants me to grill fish and sea food.

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Originally Posted by TheGrey

blacklabel, Ah Pook, those photos are awesome. We'll be grilling this weekend for sure.
We'll check out the $50 brinkmann's addition.

Is there anything that really doesn't work on a grill (meat or veggie-wise)?

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Thanks.

Succotash doesn't work. I've been doing a lot of asparagus lately. Brush on canola oil and sprinkle some kosher salt. Grill til just limp. Do the same with sliced zucchini.

Smoking is where it's at for ribs, pork butt (pulled pork), fatties, brisket, hot dogs (yes! get GOOD ones and smoke them...yummy). I tried lobster tails on the smoker one and it wasn't so good. Just boiling them is best.

For good old steaks on the grill, I agree with others: simple seasoning like olive oil salt and pepper is what I use the most. Don't ruin a good chunk of meat by drowning it in BBQ sauce. Just a few minutes cooking on each side on the grill. And definitely let the steak rest 5 mins or so after you take it off the grill or it'll bleed out.

If you don;t have one, a Thermapen is a fantastic tool to make sure your meat is at perfect temperature. A bit spendy though. Got mine as a gift for Christmas one year.

Id hit that! Dang me that looks good.

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Originally Posted by blacklabel

I've got an el-cheapo Brinkmann that I've made a few modifications to. I've done a few fatties and pork butts on it. I'll be doing a brisket soon. It's a great $50 option if you want to find out if smoking is for you before dumping good money (gun money) into a nice smoker.

This came off of it this morning.

http://i7.photobucket.com/albums/y29...ps6a7075da.jpg

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real wood for grilling and smoking, propane for fish and veggies or in a pinch meat with a foil tray with wood chips.

Here is another tip.... Let your steak get to room temp before you cook it. Learned that one in Texas.... It works, Texans would know....

Try charcoal as mentioned above and for mouth watering flavor with chicken or a Tri-tip, top the coals with some Red Oak chips. Light sprinkle of Garlic salt and Lemon pepper - Delicious !

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Originally Posted by n8tive97

Here is another tip.... Let your steak get to room temp before you cook it. Learned that one in Texas.... It works, Texans would know....

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There was a time when I would throw the steak on the grill frozen. Made for a nice char on the outside and red in the center.

My favorite thing on the grill is peaches and cream corn on the cob. I soak it in water and then grill it in the husk for about 20 minutes.

Yummy.

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Originally Posted by ray1970

My favorite thing on the grill is peaches and cream corn on the cob. I soak it in water and then grill it in the husk for about 20 minutes.

Yummy.

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thats what I'm doing as I type, and I already have the steaks prepped with a olive oil and salt and pepper crust.
http://i223.photobucket.com/albums/d...psbcdfbf57.jpg

http://i223.photobucket.com/albums/d...psaf19c419.jpg

and done.
http://i223.photobucket.com/albums/d...ps8c2cc0be.jpg