Firing Up The Grill - Printable Version
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Firing Up The Grill - Darrell - 03-27-2012 05:56 PM
It's almost April. In the South that means it's time to fire up the grill again .
What's your best grilled masterpiece? And, more importantly, how do you make it?
RE: Firing Up The Grill - Darrell - 03-27-2012 06:20 PM
My favorite thing to grill recently is actually hamburgers because they're quick and easy.
What I do is buy ground chuck with plenty of fat. I then kneed it in with shredded cheddar cheese, bacon, and and season salt.
Then I grab my Tupperware hamburger press set, make them into patties, and freeze them in batches of six.
The grease from the hamburger keeps the cheese and bacon from burning and every bite is full of yummy.
RE: Firing Up The Grill - Presbygirl - 03-27-2012 07:29 PM
We like to grill pizzas on our pizza stone. First, heat the pizza stone by itself on the grill. Then lift it off the grill with metal tongs or oven mitts and bring inside and place the hot stone on a cookie sheet while you carefully load the dough with toppings. If you want a veggie pizza, you will probably want to use sautéed veggies because there will not be enough time for them to fully cook while on the grill.
My favorite is margherita style which is cheese, sauce, and basil. Or a grilled chicken with BBQ sauce pizza is awesome too. With jalapeños.
RE: Firing Up The Grill - amyrose5 - 03-27-2012 08:06 PM
Grill nights are my nights off from cooking, so I have no suggestions. I just have to throw extras on the table on grill night. And my husband is willing to be out with the grill if the temp is over 45 or so and it isn't raining on him. So this year's mild winter means it was barely put away.
He buys rather expensive steaks at a local small grocery where they butcher all the meat in house. And we recently got pre-made burger patties from Costco via my in-laws that are very good and easy to throw on the grill for a meal.
RE: Firing Up The Grill - Darrell - 03-27-2012 08:11 PM
Quote:Grill nights are my nights off from cooking
Same with my wife. Which is why during the summer I usually grill 4 or 5 nights a week.
RE: Firing Up The Grill - Bill - 03-27-2012 08:58 PM
Grill-roasted corn on the cob. Top with a blend of melted butter, fresh Parmesan, cayenne pepper, salt, and chopped basil.
RE: Firing Up The Grill - laurat99 - 03-27-2012 09:03 PM
Whenever we grill, I always put a few extra chicken breasts marinated in Italian dressing on to cook. Then, they are chopped and put into freezer bags and put in meals that require cooked chicken.
We've been talking about getting a gas grill for about 5 years now. I wonder if this is the summer we'll do it.
RE: Firing Up The Grill - Darrell - 03-27-2012 09:04 PM
I finally broke down and got a (very cheap) gas grill two years ago.
I love charcoal but it's just too time consuming.
RE: Firing Up The Grill - exOBCstudent - 03-28-2012 09:50 AM
We just grilled the day before yesterday so my mind is fresh.
I bought some cheaper sirloin cuts from the Comissary and some Shitake mushrooms, an onion, and some fresh asparagus sprouts.
I used a teriyaki marinade for the steaks and let them soak for about an hour before putting them on the grill. I took the onion and mushrooms and had them sliced for the saute`. I used olive oil, some butter, and lemon herb/pepper seasoning to saute` the oinions, shrooms, and then the fresh asparagus on the stove with a glass lid.
Once the steaks were done I topped all the veggies on them and it had to be the BEST I've eaten in a while! It had so much flavor that I didn't dare ruin it with steak sauce.
RE: Firing Up The Grill - Mommy2Kids - 03-28-2012 10:23 AM
We live in the Mid-Atlantic, and we grill year-round. Even when it's snowing.
I use a lime vinaigrette salad dressing to marinate chicken. Obviously, the longer it marinates, the stronger the flavor.
I have a rib rub that I use on pork chops. I make a huge batch and keep it in a big shaker bottle. My kids love it.