Firing Up The Grill

[Darrell]

Quote:a lime vinaigrette salad dressing

Interesting.

I sometimes do the old Italian dressing on chicken trick but we usually dress it up a little with some added garlic salt and whatnot.

Quote:I have a rib rub that I use on pork chops.

You make it yourself? I've tried a few pre-made ones that are pretty good but whipping up a DIY might be the trick.

[boymom]

I was gonna post this last night, but I had to find the recipe, and by the time I got back to the computer my hubby had taken over (the bastard)(jk). Anyway, I do all the grilling, and I've started taking over at my dad's when we all get together for 4th o' July. Cause he only makes burgers and charred hot dogs and brats and I prefer chicken. But this is one of my favorite grill recipes, and one of the few fish dishes I will eat.
1/3 c. o.j.
1/3 c. soy sauce
1/4 c. honey
1 green onion, chopped
1 t. ground ginger
1 t. garlic powder
1 salmon fillet (1-1/2 lbs and 3/4 inch thick)
Combine first 6 ingredients, save 1/3 c. for basting. Marinate fillet for about 30 min. Then grill skin side down.

[Darrell]

oooh.

I don't eat a lot of fish usually but that sounds really good. I may have to hit the supermarket sometime soon...

[Scorpio]

(03-28-2012 11:25 AM)Darrell Wrote:  You make it yourself? I've tried a few pre-made ones that are pretty good but whipping up a DIY might be the trick.

Here is a dry rub that I use:

8 tablespoons light brown sugar
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon thyme
1/2 teaspoon onion powder

[Mommy2Kids]

Both of my children call this their "favorite meat." It's what I fix for birthday parties here.

Marna's Killer Rib Rub

3/4 c. (or up to 1 c.) brown sugar
1/2 c. paprika
1 T. onion pwd.
2 T. garlic pwd.
1 T. salt
1 T. black pepper
1 T. oregano
1 tsp. dry mustard
1 tsp. cumin
1/4 tsp. cayenne (more or less to taste)

I put a plastic bag on my hand when I rub it into the meat b/c of the paprika.

Here are the directions that the author posted for fixing ribs:

I use this for chops, so I just shake on the mix and rub it in and grill them.

1. Mix all ingredients into a ziplock bag rub generously to pork ribs (you may want to use gloves as paprika will stain your hands for the rest of the day!)
2. To bake in oven put on broiler pan, meat side down at 250 degrees for 2 hours, then put in foil with apple and grape juice for another 2 hours. We Traeger smoker our pork spareribs for 2 hours meat side up, then put into heavy duty foil packs with 1/2 cup each of apple juice and grape juice meat side down for 2-3 hours (until cooming off the bone).
3. Take back out and sauce'em if you like!

[co_heir]

I grill mostly burgers with various spices and worcheshire (sp?) sauce. I've done chicken, steak, fish, vegetables. The most fun I've had grilling was a Saturday when I helped cook burgers and hot dogs for about 400 people at a company picnic. I had two grills going at the same time! Fortunately, there was plenty of cold beer to keep me from overheating.

[WifeofBill]

(03-27-2012 09:04 PM)Darrell Wrote:  I finally broke down and got a (very cheap) gas grill two years ago.

I love charcoal but it's just too time consuming.

Grilling isn't grilling if it's not charcoal. We use one of these to speed up the time it takes to get the coals hot. http://www.amazon.com/gp/product/images/...awn-garden
As for yummy foods, I love grilled mushroom, zucchini, onions, and burgers. Darrell, your burgers sound very yummy.

[drvenkman]

Grilled Chicken Paninis

Chicken (stolen from The Palm)
3 boneless skinless chicken breasts
1-2 shallot minced, depending on size
4-5 cloves garlic minced (should be about equal amount as shallots)
Olive oil
Salt
Pepper

Pour olive oil in a large glass pan, enough to cover the bottom. With a fork, mix in the garlic and shallots so it's evenly spread in the oil. Place the chicken in the pan, then flip each breast back over so it's coated with the mix (should be bits of garlic/shallots stuck to both sides). Lightly salt and pepper the chicken, cover, and refridgerate for 2 hours minimum, flipping the chicken half way through and adding salt & pepper to the other side). Grill over medium to medium-high heat ~4 minutes per side, then allow to rest a few minutes. You can always cook longer if need be, but you want the chicken still moist inside.

Sandwiches:
Ciabatta loaf, sliced for mini sandwiches. The La Brea loaf works well.
Mozzerella cheese slices
Roma tomato slices
Fresh basil leaves

Slice the chicken into strips. Take a slice of mozzerella and fold into halves or thirds, depending on how tall the bread is. Assemble: bread-cheese-chicken slices-romas-basil-cheese-bread.
If you don't have a panini press, add some olive oil to a skillet (not too much) and pan-fry, being careful when flipping the sandwiches after one side browns. The cheese will hold it together pretty well. If using this method, drain on paper towels since they'll come out a bit greasy.

The chicken on its own also works well with provolone on a burger bun.

[Darrell]

Last night on a whim I threw a couple of halved peaches on the grill along with my pork chops. The contrast of sweet and savory was quite yummy!

[exOBCstudent]

I'd like to try some grilled pineapple slices just to see how that would work with some chicken. Sounds really good though Darrell.