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Outdoor Grilling (official thread)

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I like to keep my asparagus pretty crisp, so I do the super-fast high-heat method. Does it get soggy and limp the longer you cook it if you go low and slow? I cannot stand mushy asparagus.





In other grilling news, I think I'm going to try the flower pot grilling method tonight if the weather holds. We're having chicken salads for dinner, and I'm grilling the chicken. The wife and kid are out until later and I have a few hours to mess around with the process. I'll post pics if it turns out OK. If it doesn't, I'll deny it ever happened. :biggrin:
 
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knapplc;1940366; said:
I like to keep my asparagus pretty crisp, so I do the super-fast high-heat method. Does it get soggy and limp the longer you cook it if you go low and slow? I cannot stand mushy asparagus.





In other grilling news, I think I'm going to try the flower pot grilling method tonight if the weather holds. We're having chicken salads for dinner, and I'm grilling the chicken. The wife and kid are out until later and I have a few hours to mess around with the process. I'll post pics if it turns out OK. If it doesn't, I'll deny it ever happened. :biggrin:
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That's called blanching I believe, heat them up quickly and then throw them in ice water.
 
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Well, I kind of wussed out. I bought a decent-sized, medium terracotta pot, then when I went inside to get the briquettes I saw this little all-in-one grill bucket that had an inner tray, a grate, the whole nine yards. So I bought both.

We'll see how this goes. I'm grilling chicken breast for the salad tonight. Film at eleven. :biggrin:
 
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jwinslow;1940819; said:
How long do you soak the corn?
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The longer the better. Minimum 30 minutes though. If you're short on grill space, do the corn first and toss it in a brown paper bag, then roll up the top to let it steam another 10 minutes while you do your burgers and brats. I usually grill corn indirectly, about 15 minutes, rotating the corn by a third every five minutes.
 
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Here's a simple marinade that works well for all cuts of pork, chicken, and cheap cuts of beef.

1/2 cup cheap dry white wine (Rinesinger?)
1/2 cup brown sugar
4 TBSP Worcester sauce
4 TBSP "honey flavored" syrup
Season to taste

I have a pretty full spice cabinet is I use garlic powder, onion powder, salt pepper, paprika, Cayenne.
 
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For "honey-flavored syrup," would actual factual honey be OK?

For cheap, dry whites you cannot beat Trader Joe's two-buck chuck (which is now $2.99). You can even drink the remainder of the bottle and not hate yourself later.
 
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knapplc;1942401; said:
For cheap, dry whites you cannot beat Trader Joe's two-buck chuck (which is now $2.99). You can even drink the remainder of the bottle and not hate yourself later.
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Not in this state buddy. :wink:

But that does beg the question... what is Rinesinger?
 
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AKAKBUCK;1942406; said:
Not in this state buddy. :wink:
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What do you mean? Does your TJ's sell their wine for more than $2.99?

I'm ecstatic that we have a Trader Joe's in Lincoln. I bought half my food there when we lived in California. Of all the places for TJ's to expand to, I figured Lincoln would be near the bottom of the list, but we have one.
 
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knapplc;1942401; said:
For "honey-flavored syrup," would actual factual honey be OK?

For cheap, dry whites you cannot beat Trader Joe's two-buck chuck (which is now $2.99). You can even drink the remainder of the bottle and not hate yourself later.
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Real honey is just fine. Not long ago, my wife went to the grocery store with honey on the shopping list. She came home telling about the "great deal" she got on this bottle of honey, it was one third the price of all the other brands.
Turned out it was Honey Flavored Syrup. I ended up finding out it was great in the marinade, and as I said 1/3 the price of honey.
 
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stowfan;1942463; said:
OK, the correct spelling is Riesling
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In general Rieslings are sweeter whites. You can find dry Rieslings but they're not as common. Most typically when you're talking about a dry white you're referring to a Sauvignon Blanc, which, while you can find sweeter Sauvignon Blancs, typically they're more dry. Chardonnay can be somewhat dry, as is Pinot Grigiot.

No matter what, the key is to use/drink what you like. If that's a $30 bottle or a $3 bottle, if you like it, use it.
 
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