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Outdoor Grilling (official thread)

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So simple, not worth posting, but a tip on corn on the cob for picnics and camping. Shuck the corn, apply a very liberal coating of warm butter, salt and pepper, wrap in aluminum foil and refrigerate to harden the butter. Grill total of 16 minutes, 4 minutes on top, bottom....... When the corn is unwrapped, you have a little foil dish, and the corn is ready to go.:biggrin:
 
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Crump's brother;1951847; said:
You don't strike me as a gas grill kinda guy, so welcome home.

Last night I grilled (over foil) a mess of big crappies and perch. Most of them never made it back in the house.

I also wrapped some Russet potatoes in foil and "baked" them over indirect heat for 75 minutes or so. They go in as soon as the charcoal is dumped out of the starter. Best baked potatoes I have ever had.
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To be honest, I've used gas because it's convenient. I will be getting a Weber 22.5" grill at the end of the season, but I think I'll keep my gas grill just for the quick stuff.
 
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knapplc;1952565; said:
To be honest, I've used gas because it's convenient. I will be getting a Weber 22.5" grill at the end of the season, but I think I'll keep my gas grill just for the quick stuff.
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I have two mesquite trees in my back yard that have been thoroughly pruned over the years for the sake of providing me with excellent outdoor cooking fuel.
 
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DubCoffman62;1952679; said:
I have two mesquite trees in my back yard that have been thoroughly pruned over the years for the sake of providing me with excellent outdoor cooking fuel.
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I harvested several branches from my father-in-law's apple tree for wood chips. Takes a while to slice them into rings, then chip them with a hammer and chisel, but it's worth it.
 
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My meat thermometer, sitting in the shade on the patio table near my grill, said it was 137 degrees while I was out grilling pork for pulled pork sandwiches this afternoon.

I don't care who you are - that is way too damned hot.

But the pulled pork was excellent.
 
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knapplc;1955265; said:
My meat thermometer, sitting in the shade on the patio table near my grill, said it was 137 degrees while I was out grilling pork for pulled pork sandwiches this afternoon.

I don't care who you are - that is way too damned hot.

But the pulled pork was excellent.
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Where do you live? Death Valley?
 
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A few weeks ago, I watched a program on the best steak houses. One that was featured, trimmed some of the excess fat off the steaks, rendered it down and added it to a mixture of real butter, seasonings and parsley. In other words, instead of making bacon grease, they were making steak grease.

After the steak rested, it was topped with the resulting sauce. One of the local grocers, was doing rib steak this week so I gave it a try last night. It was delicious but so rich I wasn't in any hurry to do again anytime soon.
 
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knapplc;1957170; said:
Speaking of ribs, I have a couple of really good rub recipes, and a sweet BBQ sauce recipe that goes well with either of them, if anyone is interested.
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There are several folks here that are fans of sweet barbecue sauce. :lol:

I am not one of those people.
 
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Bucky Katt;1957173; said:
There are several folks here that are fans of sweet barbecue sauce. :lol:

I am not one of those people.
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+1
My partner came back from the virgin islands with a bottle of some kind of scotch bonnet mustard based sauce that is simply too hot for use as direct rub sauce on chicken, but I think it will make a good start for a glaze for pulled pork once I have a chance to fiddle with it tone it down just a bit.
 
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Gatorubet;1957185; said:
+1
My partner came back from the virgin islands with a bottle of some kind of scotch bonnet mustard based sauce that is simply too hot for use as direct rub sauce on chicken, but I think it will make a good start for a glaze for pulled pork once I have a chance to fiddle with it tone it down just a bit.
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You didn't just out yourself, did you?
 
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