Summer Grilling Recipes

[Thump]

I find that chicken doesn't really pick up the marinade very quickly. I prefer to use something vinegar based and soak it overnight.

I used Lawry's honey mustard marinade on chicken brests and it tasted 100% better when I left it on for 30 minutes versus overnight.

 

[exhawg]

I used Lawry's honey mustard marinade on chicken brests and it tasted 100% better when I left it on for 30 minutes versus overnight.

Maybe that's because it's a real marinade. I use white vinegar, salt, and hot sauce usually so it might take longer to soak in.

 

[tyrus]

Beer Butt Chicken

BEER BUTT CHICKEN

Very easy.

Buy a whole chicken, season with whatever you like. Take a beer, open and take 1 small drink, put some seasoning in the beer, place can in chicken and stick on grill. Grill for 1 hr and 15 mins to 1 hr and a half. The chicken cooks from the inside out, very juicy and tender.

WARNING: DO NOT USE COORS LIGHT--THE CAN IS TOO TALL AND SKINNY!!!

 

[exhawg]

WARNING: DO NOT USE COORS LIGHT--THE CAN IS TOO TALL AND SKINNY!!!

What the chicken likes shorter thicker things up it's ass? The Coors Light is for drinking. I use my dads High Life for grilling.

 

[Thump]

BEER BUTT CHICKEN

Very easy.

Buy a whole chicken, season with whatever you like. Take a beer, open and take 1 small drink, put some seasoning in the beer, place can in chicken and stick on grill. Grill for 1 hr and 15 mins to 1 hr and a half. The chicken cooks from the inside out, very juicy and tender.

WARNING: DO NOT USE COORS LIGHT--THE CAN IS TOO TALL AND SKINNY!!!

Had that many a time at Brannon's.

Some of the best chicken I ever had. He just wrapped his in foil and buried it in hot coals in the fire pit.

 

[LoKyBuckeye]

Beer Chicken is good... also try Beer Brats. Boil a pack of brats in beer before grilling. Fill the pot with beer, onions and a little bit of garlic (onions and garlic optional :) ). Then simply grill and eat!

 

[ScriptOhio]

 

[OCBuckWife]

For you mushroom lovers, here's a great sampler for the guys while they're grilling (not healthy, but damn tasty!)

Get one of those small, rectangular aluminum throw away pans, throw in a stick of butter or margarine, season it according to taste (we use garlic, cayenne, salt, red pepper, Frank's red hot, etc.) throw in a few 'shrooms and put 'em on the top shelf of the grill. As the butter melts, the shrooms will cook and taste awesome.

We do this and actually wrap it in foil. mmm mmm good.

Beer Brats we do too. It works either on the grill or just in a pan. We do it with Spaten and eat them with brown mustard and sauerkraut.


OCBF does his chicken wings both on the grill and in the deep fryer, both work. He marinates em over night in his lemon juice and Crystal sauce marinade.

 

[BUCKYLE]

Dead cow. Fire. Hot sauce. Eat.

Fucking recipes.

 

[Best Buckeye]

cow. Fire. Hot . Eat. have sex .

Fixed that for you Buckyle.

 

[iambrutus]

1/4C liquid smoke
1/4C cabernet
1/2C worcester sauce
1Tbs honey

marinate the stakes 8 hours, drain the excess liquid, seal the bag and refrigerate until 15 minutes before cooking time

rub the steaks with salt/pepper/garlic before grilling

 

[FCollinsBuckeye]

What's all this 'marinade' shit for steaks? Just get a nice t-bone or NY Strip, rub with coarse ground pepper and coarse sea salt, and grill.

Steak marinade is for sissies.

:p

 

[MililaniBuckeye]

Stab the chicken breasts repeatedly with a fork.

I bet the chickens are pissed when you do that...

 

[Gatorubet]

One bottle good bourbon
5 lb. baby back ribs or pork ribs
2 green peppers, finely julienned
2 yellow peppers, finely julienned
2 red peppers, finely julienned
2 medium onions, finely julienned
4 garlic cloves, chopped
2 jalapeno peppers, seeded and diced fine

A dry rub mixture consisting of roughly equal parts:

Salt, freshly ground red and black pepper, brown sugar, paprika and onion


Cut ribs into 2-4 rib sections. sprinkle all rib sections with bourbon. Sprinkle ribs with dry rub to taste and rub in well. Mix peppers, onion, garlic and jalapeno together in a bowl. Line (9x13 inch) baking pan with heavy foil (you may need 2 pans). Place layer of ribs then a layer of pepper mixture over ribs (about 1/2 mixture). Repeat layers. Refrigerate, covered, over night to marinate. Remove from refrigerator and allow to come to room temperature. Place pan of ribs on grill that will be putting out a low heat - 275 - 300 degrees and cook for 8 hours while drinking the rest of the bourbon and watching yet another Buckeye and Gator gridiron victory.
I won my Church barbeque contest with this one three years ago.

 

[MaxBuck]

Skirt steak seared in butter and served with sauteed shallots is hard to beat, especially when accompanied by a bottle of good cabernet. I recommend Columbia Crest Reserve 2002 - about $40 a bottle but great!