View Full Version : Fire It Up!!
Kutless
03-30-2007, 07:55 AM
The grill that is.
I love BBQed pork steaks.
Sliced potatos smothered in butter and seasoning (wrap in foil)
Mushrooms, remove stem stuff with spicey sausage, wrap with bacon.
How about some unigue grill recipes and techniques.
Anybody ever do beer butt chk?
Digging4Truth
03-30-2007, 07:58 AM
For good thick steaks...
Marinade in...
1 Part Soy Sauce
3 Parts Pineapple Juice
Don't worry.... it doesn't make the meat sweet. The pineapple juice is the tenderizer.
Let it marinade at least 4 hours and overnight is good.
Let it marinade for a few days and your steaks will disappear. :)
Of course we then sprinkle Bolners Fiesta Fajita Seasoning on them right before grilling and VOILA... good stuff
Nahum
03-30-2007, 08:07 AM
The grill that is.
I love BBQed pork steaks.
Sliced potatos smothered in butter and seasoning (wrap in foil)
Mushrooms, remove stem stuff with spicey sausage, wrap with bacon.
How about some unigue grill recipes and techniques.
Anybody ever do beer butt chk?
I know where you live.
Really. No joke. Pork Steak sounds good. No sauce. I'll be a good guest.
Kutless
03-30-2007, 08:08 AM
no beer but chk. ?
Digging4Truth
03-30-2007, 08:10 AM
no beer but chk. ?
I have eaten it before... never made it myself. That whole "walking to the counter and buying a can of beer" thing just gets to me. :)
But drunk chicken, as we called it, is very tender & tasty.
Kutless
03-30-2007, 08:16 AM
I have eaten it before... never made it myself. That whole "walking to the counter and buying a can of beer" thing just gets to me. :)
But drunk chicken, as we called it, is very tender & tasty.I know what you mean there.
what are you supposed to do with the other five beers. Seems like a poor steward to poor them out. :slaphappy
Digging4Truth
03-30-2007, 08:20 AM
I know what you mean there.
what are you supposed to do with the other five beers. Seems like a poor steward to poor them out. :slaphappy
Oh the dilemmas we Christians face day by day. :)
Same goes with a little red wine to deglaze the pan right? :)
Hoovie
03-30-2007, 04:33 PM
Well I met John Henry himself in Reno two weeks ago - even had some of his cookin. I will be placing an order soon!
http://www.johnhenrysfoodproducts.com/index.html
John Henry is known nationally and internationally for his culinary
expertise.In 1989, John was asked to personally handle the
presidential inaugural dinner. He put together a team of 19 chefs,
traveled to Washington, and prepared barbeque for President Bush
along with 20,000 guests attending the celebration. Later, John
was asked to accompany the President to Beijing,China and prepare
his barbeque.
retsambeW
03-30-2007, 04:37 PM
I am allowing the grill to warm up right now as I post.
We are having chicken breast marinated in Italian dressing this evening.
Not ready to start the chicken yet. I am about to prepare the potatoes. I will cut the potatoes almost in half, add butter and garlic salt, then wrap them in tin foil. Cook on grill for 30 minutes, then place them to the back of grill and start cooking the helpless chickies. :D
Tasty.
Hoovie
03-30-2007, 04:38 PM
I know what you mean there.
what are you supposed to do with the other five beers. Seems like a poor steward to poor them out. :slaphappy
:toofunny
While filming the ABC Wife Swap show Tony complained about pouring out the booze and my wife said, (kiddingly) "It is a shame, really, think of all the homeless - they would love to have this!" Fortunately that line didn't make the final cut!
BoredOutOfMyMind
03-30-2007, 04:50 PM
:toofunny
While filming the ABC Wife Swap show Tony complained about pouring out the booze and my wife said, (kiddingly) "It is a shame, really, think of all the homeless - they would love to have this!" Fortunately that line didn't make the final cut!
Do you use Wine and Beer in your cooking?
:grampa
Hoovie
03-30-2007, 04:53 PM
Do you use Wine and Beer in your cooking?
:grampa
I do like beer brats - does that count?
retsambeW
03-30-2007, 07:54 PM
Boy, that chicken was good! :D
Hoovie
03-30-2007, 07:57 PM
Boy, that chicken was good! :D
OK I'll "bite". When I do chicken breasts on the grill they get overcooked easily. But I do want the chicken well done. Do you use a thermometer probe?
retsambeW
03-30-2007, 08:03 PM
OK I'll "bite". When I do chicken breasts on the grill they get overcooked easily. But I do want the chicken well done. Do you use a thermometer probe?
Yes. 160 degrees is the goal.
retsambeW
03-30-2007, 08:06 PM
OK I'll "bite". When I do chicken breasts on the grill they get overcooked easily.
In regards to the computer, you have heard the phrase, "Save often"?
In regards to cooking chicken breast on a grill, "turn often", and "check it often" help immensely. :D
Ronzo
03-30-2007, 08:31 PM
mmm.... grilled meat....
:thebunny
Ronzo
03-30-2007, 08:31 PM
OK I'll "bite". When I do chicken breasts on the grill they get overcooked easily. But I do want the chicken well done. Do you use a thermometer probe?
Brine the meat for a half hour to an hour first. The salt in the brine will help hold the moisture in the meat.
retsambeW
03-30-2007, 09:06 PM
mmm.... grilled meat....
:thebunny
It must first be....
DEAD MEAT
:D
Ronzo
03-30-2007, 09:18 PM
It must first be....
DEAD MEAT
:D
Says you.
retsambeW
03-30-2007, 09:31 PM
Says you.
If it moos or clucks on my plate...it AIN'T done enough.
:D
The grill that is.
I love BBQed pork steaks.
Sliced potatos smothered in butter and seasoning (wrap in foil)
Mushrooms, remove stem stuff with spicey sausage, wrap with bacon.
How about some unigue grill recipes and techniques.
Anybody ever do beer butt chk?
Some time ago the Kroger grocery stores in my area started carrying a new cut of steak called "Flat Iron". I have seen it in restaurants but not in a store before.
It intrigued me because when I read their promo material about it they claimed it was a new cut of steak taken from the area roasts come from but a special spot, cut, etc and that it was the cut of meat that is as close to being as tender as a tenderloin there is.
The best part was the price which is just $5.99 lb regularly but it is always on sale for $4.99 lb.
I was very leery that a cut of steak that inexpensive could really be tender since I have had terrible results with the $6-8.00 lb New York Strips and Rib Eyes.
I finally took a chance a few months ago and bought one. I marinated it for 15 minutes in a peppercorn marinde then grilled it. It was great!
Since then I have grilled a half dozen or more and they have all been great. Lately though I have noticed a lot of them appear to have a lot more fat so I am choosy in picking which one I buy.
The last time we had company here I was going to grill two larger ones but my wife said she wanted to cook one of them in the oven like a brisket. It was very good that way also but I like it grilled best.
I think the secret is that on one side of it there are streaks of fat radiating out through it. I believe that is what makes it so tender Yet when it is done you don't have gristle or fat to deal with.
It is the absolute best bargain in steaks to grill at home!!
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