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It's high time break out the grills(charcoal preferably) and get cooking. Todays menu is simple, delicious and All-American for my family , Hamburgers, Hotdogs, Homemade Potato and Mac salads, toss in some watermelon and let sumer begin!!!!!! 
LET'S GO BROWNS !!!!!!!!!!!!!!! ![[Linked Image]](http://www.dawgtalkers.net/uploads/OldSixty-Two/new0400001.jpg) [b]WOOF WOOF[b]
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Break out the grills? WHAT? You don't grill during the winter?? 
#gmstrong #gmlapdance
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Legend
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My wife picked up a couple rib steaks on sale at the grocery yesterday, so I'll be grilling them later with a salt, pepper, and garlic powder rub. Sides will be baked po's, corn on the cob, and lettuce salad with Good Seasons Italian. Rib steaks are not a prime cut - a little bit fattier than my fave, ribeye - but they grill really well when you cook like I do, which is "low and slow". My wife likes well done and I prefer medium, but I don't have the patience for timing things to the minute with separate starts and setting one aside while the other (hers) gets done. The low and slow method cooks them both through without burning and they taste great. We have a natural gas grill, but I think I'll break out the Weber dome-top and cook with charcoal this time. Charcoal is just better. I've tried using mesquite chips and others in a smoker box in my gas grill, but it just doesn't measure up to charcoal for flavor.
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Legend
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LOL - I cook out on New Years Eve every year. Its cold as hell, but a lot of fun.
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Good idea. Today is gonna be a nice day.. have some work to do early then I wanna watch the Tribe - Reds. After that, I'll have to make a trip to see what's in the meat section. Kinda thinking BBQ chicken on the grill and salad. Hot fudge sundae for dessert.. 
SaintDawg™
Football, baseball, basketball, wine, women, walleye
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Legend
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Quote:
Break out the grills? WHAT? You don't grill during the winter??
Right on. I've been grilling year round. Went through 2 or 3 propane tanks this winter.
Today, probably going to grill out some steaks.
I am unfamiliar with this feeling of optimism
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Legend
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Days like today, I like having the game on the radio outside while having a few beverages before I cook. Its nice to just sit and do nothing while the game drones on in the background - reminds me of being on the front porch on summer nights as a kid, with Jimmy Dudley doing the Indians games on the radio.
BTW, I've never had much luck with BBQ chicken - always overdone or underdone - how do you do it? I'm talking about actual chicken pieces, not the boneless/skinless - blech.
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Legend
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LOL I was gonna say the same thing. I grill year round.. it's funny, this morning I went to Home Depot to pick up some grill cleaner., mine needs it badly.., so thats my day. also today is clean up the deck cushions and umbrella..
no Grilling tonight..
#GMSTRONG
“Everyone is entitled to his own opinion, but not to his own facts.”
Daniel Patrick Moynahan
"Alternative facts hurt us all. Think before you blindly believe."
Damanshot
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Quote:
Days like today, I like having the game on the radio outside while having a few beverages before I cook. Its nice to just sit and do nothing while the game drones on in the background - reminds me of being on the front porch on summer nights as a kid, with Jimmy Dudley doing the Indians games on the radio.
BTW, I've never had much luck with BBQ chicken - always overdone or underdone - how do you do it? I'm talking about actual chicken pieces, not the boneless/skinless - blech.
Hmm.. not a bad idea. Might move the meal up to the middle innings and listen on the radio.
Grilling chicken, I'm thinking getting the leg quarter sections doing a bbq rub. If they are big sections sometimes I will boil them a bit then do the grilling. I make the middle low on coals and more of a ring towards the edge of the grill. You can move the pieces back and forth depending on how hot things are and how fast the chicken is cooking.
SaintDawg™
Football, baseball, basketball, wine, women, walleye
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Legend
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Thanks for the suggestion. I've had good luck with steaks, burgers, brats, and swordfish, but never with chicken or ribs. I've heard BBQ chefs say to never par-boil meat before grilling, but I've also heard a lot of regular people say thats exactly what they do.
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Legend
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Legend
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Boiling chicken before grilling it works well. After boiling I'll even marinate the chicken for a couple of hours in bbq sauce before throwing on the grill. Once on the grill, slow and low is the only way to cook chicken. Since the boiling cooks most of it, cook the chicken slow and low until the bbq sauce gets some of that crustiness on it. Delicious.
However, I've recently switched methods. I saw on Throwdown with Bobby Flay during a bbq chicken episode that he marinated his chicken in buttermilk before cooking. So I tried that this last time. Took a package of chicken thighs and soaked them in buttermilk for about 8 hours. I added my own little twist to the buttermilk ... i added cayenne pepper, chipotle pepper, garlic powder, and brown sugar. The idea is that the buttermilk really tenderizes the chicken.
After marinating I threw it on the grill and went slow and low. After the buttermilk cooks off the outside of the chicken, I continually baste both sides with bbq sauce until it develops that crustiness.
Amazing. I'll never do bbq chicken another way again.
LOL - The Rish will be upset with this news as well. KS just doesn't prioritize winning...
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Legend
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Legend
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My grill gets used year round.. Of course so does my pool, yard tools, patio, air conditioner. It's one thing I miss from Ohio. That transition from the long cold winter to a fun filled summer.
We don't have to agree with each other, to respect each others opinion.
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Dawg Talker
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I made Bison steaks a few days ago before selling my grill Now I'm off to Costa Rica for my honeymoon, move my furniture to storage in Montgomery, AL for a possible job, and continue on to Tampa, FL for a couple of months!
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Caught a 15 pound spring run chinnok salmon yesterday on the Sandy River. Today part of it will see the grill. I soak a cedar plank in water then oil one side. Throw the slab of meat on it and grill for about 30 minutes. Incredible.
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I bought 4 Ribeyes and 4 Filets from Omaha Steaks online.
I was VERY surprised...they were AMAZING cuts of meat. I highly recomend, will buy again.
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Con. Where in Costa Rica? My wife and I got married just outside of Quepos, Costa Rica. On a beach in Manuel Antonio National Park to be exact. It's amazing down there. Have a blast. Pura Vida.
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Legend
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On the grill today? Nothing. Daughter woke up puking at 3:30 a.m. - wife has a nasty headache. Chicken noodle soup for daughter. Nothing for wife. For me? Not sure yet.
WHEN we grill, it's usually burgers. Generally do them different ways, but you can't go wrong with burgers. Chicken is next most often - generally marinated in some home made (by my wife) "stuff" - darn good though.
I hate fatty steak, so we generally buy filet from a local place. We buy the whole loin and cut it ourselves - cheaper that way. Every once in a while we'll put a pork roast on. We use that spinner thing which for the life of me I can't think of right now.......
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#gmstrong #gmlapdance
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Legend
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Legend
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Quote:
Rotisserie?
Yup. Had a brain ........ there. I know where it is, and how to use it, so why worry about what it's called, right? 
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Well, I only know what it's called. Haven't a clue how to use one.
#gmstrong #gmlapdance
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Legend
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Legend
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Well, I only know what it's called. Haven't a clue how to use one.
We'd make a good team then.
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Legend
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I just picked up some ground sirloin burgers .... and they might just hit the grill tonight.
Micah 6:8; He has shown you, O mortal, what is good. And what does the Lord require of you? To act justly and to love mercy, and to walk humbly with your God.
John 14:19 Jesus said: Because I live, you also will live.
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I don't get it.
You have access to great butchers and fresh high quality beef in Columbus. And yet you order steaks from Omaha Steaks???
Get some fresh cut USDA Prime Ribeyes and Filets cut to your specs and you'll never order from Omaha Steaks again. Guaranteed.
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Legend
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Legend
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Here in California it's always grill season.
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I'm gonna have to buy a new grill when we move next month. Mine is built into the ground with a gas line directly to it. I love it and will miss having it. I have a marinated pork loin that I'm cooking out today with some corn on the cob.
![[Linked Image from pic18.picturetrail.com]](http://pic18.picturetrail.com/VOL905/3216203/6567769/349897772.jpg) "The Browns' defense is kicking mucho dupa."
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Legend
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Legend
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Quote:
It's high time break out the grills(charcoal preferably) and get cooking. Todays menu is simple, delicious and All-American for my family , Hamburgers, Hotdogs, Homemade Potato and Mac salads, toss in some watermelon and let sumer begin!!!!!!
I grill year round, but mostly Steak or Pork.
Grilled up some sirloin steak last night.
I usually stick to ribeyes, but they had a special on the angus sirloin and the cuts look thick and good quality, so sirloin it was.
If everybody had like minds, we would never learn. GM Strong ![[Linked Image]](http://www.dawgtalkers.net/uploads/small-gator-chomp.gif)
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Steeler
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Steeler
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Quote:
Boiling chicken before grilling it works well. After boiling I'll even marinate the chicken for a couple of hours in bbq sauce before throwing on the grill. Once on the grill, slow and low is the only way to cook chicken. Since the boiling cooks most of it, cook the chicken slow and low until the bbq sauce gets some of that crustiness on it. Delicious.
However, I've recently switched methods. I saw on Throwdown with Bobby Flay during a bbq chicken episode that he marinated his chicken in buttermilk before cooking. So I tried that this last time. Took a package of chicken thighs and soaked them in buttermilk for about 8 hours. I added my own little twist to the buttermilk ... i added cayenne pepper, chipotle pepper, garlic powder, and brown sugar. The idea is that the buttermilk really tenderizes the chicken.
After marinating I threw it on the grill and went slow and low. After the buttermilk cooks off the outside of the chicken, I continually baste both sides with bbq sauce until it develops that crustiness.
Amazing. I'll never do bbq chicken another way again.
Exactly how long (ish) when you say "slow"??
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Legend
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Well, I'm extremely jealous. My son lost a fly ball in the sun and knocked a tooth out Wednesday. It's wired and stitched back in, but he's stuck with a soft diet for a while. I don't have the heart to grill. We're having scrambled eggs for supper tonight. 
And into the forest I go, to lose my mind and find my soul.
- John Muir
#GMSTRONG
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Legend
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Well, I'm extremely jealous. My son lost a fly ball in the sun and knocked a tooth out Wednesday. It's wired and stitched back in, but he's stuck with a soft diet for a while. I don't have the heart to grill. We're having scrambled eggs for supper tonight.
You're obviously a good dad.
So when I have my grilled streak tonight I'll raise a glass to you!
#GMSTRONG
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Legend
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Legend
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Thanks, but I'd rather you raise a nice big bite of bloody pink on the inside steak!
And into the forest I go, to lose my mind and find my soul.
- John Muir
#GMSTRONG
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Legend
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Legend
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Quote:
Quote:
Boiling chicken before grilling it works well. After boiling I'll even marinate the chicken for a couple of hours in bbq sauce before throwing on the grill. Once on the grill, slow and low is the only way to cook chicken. Since the boiling cooks most of it, cook the chicken slow and low until the bbq sauce gets some of that crustiness on it. Delicious.
However, I've recently switched methods. I saw on Throwdown with Bobby Flay during a bbq chicken episode that he marinated his chicken in buttermilk before cooking. So I tried that this last time. Took a package of chicken thighs and soaked them in buttermilk for about 8 hours. I added my own little twist to the buttermilk ... i added cayenne pepper, chipotle pepper, garlic powder, and brown sugar. The idea is that the buttermilk really tenderizes the chicken.
After marinating I threw it on the grill and went slow and low. After the buttermilk cooks off the outside of the chicken, I continually baste both sides with bbq sauce until it develops that crustiness.
Amazing. I'll never do bbq chicken another way again.
Exactly how long (ish) when you say "slow"??
Slow generally means in the225- 250 degree range.....if that helps.
It's what I mean when I say slow.....and I cook slow a lot.
If everybody had like minds, we would never learn. GM Strong
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Hall of Famer
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Quote:
Went through 2 or 3 propane tanks this winter.
Is that you Hank Hill?...  Got me some tri tip's in the fridge , just waiting on the wind to slow down.
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Legend
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Legend
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I think cooking chicken is a bit of an art. And with the more practice, the better you get at it.
I think 'Peen's response to you answered the "low" part of the question, not the "slow" part.
I wish I could give you an exact time, but I can't. I usually turn the grill down to medium low (natural gas grill), and continuously flip the chicken during the entire time I'm cooking it. And from there, it's just a feel thing. Over the years, I've kind of gotten a feel of when they are getting done. Sometimes, I'll take a piece off the grill and cut into it just to make sure. If it's still a little raw, I'll leave them on a little longer. But as long as you are constantly flipping at low temperature, it will be hard to overdo when you've obtained the 'feel' for it.
Firmness is also key. I usually cook red meat until the desired firmness - not necessarily the desired "doneness". I've learned chicken is similar to beef in that regard. If you press on it, and it is rubbery and feels raw, then it's still raw. When you start to feel the chicken firm up a bit, that's when you need to start keeping a closer eye on the inside.
If you go the boiling method, you won't need to worry about undercooking the chicken. Grill it on low to medium low, continuously flip it, and when the bbq sauce starts to get a little crispy, you can take it off ... it should be done.
I don't know if that was much help, but short of using a thermometer I think it's a lot of practice in order to get a feel for how long to cook it.
LOL - The Rish will be upset with this news as well. KS just doesn't prioritize winning...
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Legend
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Legend
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Grilling Chicken Tip: Place your chicken breast in ziplock bag, just less messy that way) depending on how many your grilling, put a couple big spoonfull of Mayo in the bag and massage into chicken. the oil in the mayo helps sear in the juices.Always preheat your grill no matter what your cooking. Turn down to med high heat. When grilling always place skinside down. Grill for a 3 to 4 minutes and 1/4 turn, grill for another 3-4 minutes then flip. No matter what you are grilling try to only flip once. Finish grilling. The Mayo "trick" also works great with Pork and Fish Great seasoning I use on all Chicken, Pork, Burgers and Steak is Cavenders Greek Seasoning. this can be found at most stores, Walmart even carries it. It really is a Great seasoning!! http://www.greekseasoning.com/
You know my love will Not Fade Away.........
#gmSTRONG
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Legend
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Legend
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What on the grille,...hmnn,..last year's baked on drippings,...
Just kidding.
Our favorite is grilling big pieces of veggies, especially squash/zucchini, onions, peppers.
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Legend
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Legend
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Ahh, chicken grilling.. yumm
I use Webers Italian Herb seasonings..
Mix the packet with white vinegar, water and Olive Oil, marinade your chicken in that mixture for about 2 hours prior to cooking.. wonderful..
LIke Grateful, I use a Zip Lock back to marinade things....
I also use the Webers Peppercorn marinade for steak... outstanding..
#GMSTRONG
“Everyone is entitled to his own opinion, but not to his own facts.”
Daniel Patrick Moynahan
"Alternative facts hurt us all. Think before you blindly believe."
Damanshot
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Legend
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Legend
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This past weekend it was bison burgers, this week it will be Ahi Tuna, Red Snapper and Swordfish.  It wasn't grill, but last night was Coconut Curry Mussels
Browns is the Browns
... there goes Joe Thomas, the best there ever was in this game.
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Yes that helps, thank you.
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Legend
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Legend
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It is not necessary to boil any meat you put on a grill. it just causes the meat to dry. I never understand why anyone does that. I just cut a chicken in half and grill on a charcoal grill
for 45 minutes or so, it comes out juicy and delicious!
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Bengal
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JC Nathan's Jumbo hot dogs. All summer... this is how I roll. You have to buy them at Sam's club by the case. It's $85, but OHH so worth it!!!
![[Linked Image from media.lehighvalleylive.com]](http://media.lehighvalleylive.com/tv_impact/photo/birds-of-war-3b1e411c023703c8_custom_120xauto.jpg) Birds of War
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