Summer grill thread

[kawiracer14]

I grill my dinners about 5 nights a week because I'm a single guy and I don't want to "cook".

As stated previously - flip once and that's it. I think the biggest thing people do 'wrong' when starting to grill is feeling like they need to flip burgers 10 times whilst cooking. Remember that it still cooks for a bit once you take it off the grill as well.

[Ronin13]

My mouth is watering from all this talk of grilling!
I like a little Worcester sauce with a homemade rub (not mine, a friend makes it, bags it up and gives me a ton of it), some fresh ground sea salt, freshly ground pepper, throw it on the grill, and like everyone else says, one flip. I also love homemade BBQ sauce smother it on some ribs (pork spare or beef), wrap in foil and toss that on the grill- the foil keeps the flavor in. MMMMMMM!

[TheGrey]

I am really enjoying the photos and the grilling advice. They all look amazing!

[Ah Pook]

I can't wait for corn season.

Soak it in water and throw it on the grill, still in the husks.

Pull the husks, rub on butter, lime squeezin's, salt and let it just turn brown.

Grilled corn chipolte mash potatoes...but that's another thread.

[TriggerHappy]

I took a chance with some corn last weekend. It was amazing. Got it from albertsons. Monky got to try some. I shucked it, butter, salt/pepper and some tony chacheres powder, wrapped in foil.

[ailachami]

speaking if corn, anyone tried one of these? I had one at my company picnic last year and it was damn good. Mexican grilled corn.

[drift_g35]

I'm smoking about 15lbs of pork butt for pulled pork this weekend. Last time I smoked pulled pork I used a sugar based rub and it was almost like candy it was so sugary. I was not a fan. Does anyone have any recipe ideas for a more zesta, non sweet rub and injection?

[Dave]

When I get home I can give you mine. For injections I've been using Angry Orchard hard cider with some of my rub mixed in, good flavor and not too sweet. Some people brine pork butt instead of injecting, I've done one with pickling salt and a little molasses that was pretty good.

[MarkCO]

I use Bad Byrons for pork butt when I am lazy, and it tastes great, but no injections. Here is one I have been tinkering with. If you drop the brown sugar to 1/2 cup it will take most of the sweet out.

Mexican Pulled Pork Rub
For 10-15 pounds of pork butt. Mustard, corn oil, or olive oil can be rubbed on meat prior to rub.
1 Cup brown sugar
½ cup kosher salt
1/3 cup teaspoons chili powder
¼ cup cumin
3 tablespoons smoked paprika
3 tablespoons dried oregano
2 tablespoons granulated garlic
2 tablespoons freshly cracked black pepper
1 tablespoon cayenne pepper

[drift_g35]

When I get home I can give you mine. For injections I've been using Angry Orchard hard cider with some of my rub mixed in, good flavor and not too sweet. Some people brine pork butt instead of injecting, I've done one with pickling salt and a little molasses that was pretty good.

Awesome, I have plenty of angry orchard at home. I used Crispen last time which is a hard pear cider and Im not sure that was a good idea.