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The Mighty Grill
Sentry
Registered User regular
Registered User regular
So, I just bought a grill, and it has changed my life. It's simply awesome. But, I need to start doing some more creative things with it. So, if you all could help...
I'm having a bar-b-q tonight... I want to make some burgers and brats. Anyone have any good burger recipies that don't require me to marinate overnight or pick an herb by the light of the full moon?
If so, post them here and have my graditude.
I'm having a bar-b-q tonight... I want to make some burgers and brats. Anyone have any good burger recipies that don't require me to marinate overnight or pick an herb by the light of the full moon?
If so, post them here and have my graditude.
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When I was a little kid, I always pretended I was the hero,' Skip said.
'Fuck yeah, me too. What little kid ever pretended to be part of the lynch-mob?'
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Be adventurous with burgers, though. It's something you can't really screw up too much.
Rubbed with salt, pepper, and a whisper of tabasco before grilling.
During grilling, I pour killian's red beer over both sides of the burger just before they're done (medium-well).
Serve with cold, crisp lettuce, tomato, onion, & other condiments to taste.
Note:
Do not pour the beer over the burgers whilst they're ON the grill.
You'll get your eyebrows singed and risk bodily harm.
Instead, spatula them up, hold over the ground behind you, and pour - then replace on grill.
This way, it will only hiss and spit a small amount.
Yes! And then no.
A good burger is a simple burger. Burger patty should be salt, pepper (and a little worsty if you feel it). make patties (add the worsty sause now), season the patties with the salt and pepper, then let them rest about 5 minutes until they get to room temp. Cook, flipping once, and for gods sake don't push down on them.
If you want to go crazy with fancy toppings fine but the burger should be deliciously meaty. Not ranch flavored or with pizza spice or whatever. Also get the butcher to grind your meat fresh for extra goodness. Cheating by doing 2/3 beef and 1/3 pork or veal for the patties is also acceptable.
creative things - kabobs always impress and are retarded easy to make.
(In fact, you saying pizza spice makes me think mixing some ketchup or tomato sauce in there with a little bit of oregano would make an interesting burger. Must note for later!)
Get all the chornshucks off and put butter and pepper or whatever you like on corn on just the raw corn. Wrap in foil, and put on grill for 7/10 min, about as long as the burgers. No holes or anything, just turn every few miniutes.
I make these for whatever cookout my family does, and it tastes sooo much better then just plain boiled corn.
Chicken's going to need a marinade, to be honest. And steaks are better served with either a light rub, or nothing at all. I prefer just taking a very small amount of olive oil and rubbing it over my steaks before I put them over the grill. Rarely do I like salt on my steaks.
Also, very important: resist the urge to press down on your burgers! Yes, it's really cool to flare up the fire with the fat that drips out the bottom, but you're also losing some flavor in the process.
Skewer chicken, bell peppers, onions, mushrooms, whatever else you like on wooden skewers. Marinade them in lots of italian dressing, a good amount of soy (to make it a bit salty) and some worchester sauce for good measure. Chuck 'em on the grill, Slather your remnants all over them as they cook. Add some pepper, take them off and gorge yourself on your feast.
My burgers I keep simple, diced onions, salt, pepper, and some worsty sauce mixed in. Like others have said, NEVER press a burger!
Also, grilled zuchinni/squash is amazing. Slice one up however you want, add some salt and pepper and grill them lightly.
There is also beer butt chicken, my memory on this one is a little fuzzy but basically you drink half a beer, cram it up a whole chicken (that's been cooked, I think), then set it vertically on the grill so the beer smokes up and smokes your chicken.
You can also start injecting things into your meats, chicken+Dr. Pepper=win.
When I cook my burgers, they are either poor man's (just meat, salt and pepper) or garbage man's (chopped onion, garlic, breadcrumbs, Worsch, crushed red pepper). Cooking bacon along side is a nice addition.
As someone else said, do NOT mash the burgers down. They will puff up during cooking and you should just adjust your patties as needed. Also, try to have the meat at room temperature before cooking it (it cooks more evenly) and don't do the burger->mouth immediately. Give the burgers a few minutes after coming off the grill to rest.
When it comes to corn on the cob, what I do is make sure to get the corn while still in the husks. Since I'm in Indiana, corn is silly cheap (like 5-10 ears for a dollar, depending on the part of the summer). Keep them in the husks and soak them in water (haven't tried salt water yet, but I will this summer). After an hour or so, put them on the grill. The husk will keep the interior really moist, but it will end up drying out itself. Cook it for around 15 minutes, turning it every few minutes. Good times.
This should go without saying, but apply a little vegatable oil to the grill before you start cooking. It helps make grill marks as well as helps to prevent the food from sticking.
(And you're grilling or having a cookout. Barbecuing is slow cooking of meat over low heat for long periods of time.)
For chicken, a five minute marinade I make contains: lemon juice, olive oil, hot sauce, bbq sauce, ground pepper, onion powder, and a bit of garlic salt.
I made some kick ass pork tenderloin this week with a similar list: olive oil, lemon juice, bbq sauce, pepper, onion powder, cayenne pepper, thyme.
Use it as a spread.
I'm starving as well... you're bastards.
How do you guys go about cooking ribs?
here's what I do:
First, get the meatiest looking ribs you can find. You need a bit of fat in them, so make sure you get a good look. Don't have the backs peeled off, you can do that yourself later.
Second, get a disposable/old pan and fill it about 1/2-3/4 full with the following: Red Wine (about 1-1 1/2 cups should do), Water, olive oil, Worchester Sauce, Tobasco Sauce, Garlic Powder, onion Powder, pepper. Then, take out your lower rack, and place the pan so that it's even, and so that you can fit the rack back in. Light the BBQ. Set it to about low-mid to Med. and let the mixture heat up. Give a stir.
Third, Grab the ribs, cut them into half/third racks and shake a bit of the following over top: Salt, Pepper, Onion Powder, Garlic Powder.
Fourth, Place the ribs (backs down lads) over the pan of steaming liquid. Reduce the heat slightly and cover. Check back every 5-10 min for flareups, and turn after about 20-30, depending on how hungry you're getting.
Fifth, Get some tongs and oven mitts. Place the ribs on the upper rack. Drop heat and haul out the lower rack and the pan, and then replace the rack. Do this as fast as you can (without burning yourself) to reduce heat loss. Bring temp up to almost high and place the ribs (backs down again) on the lower rack.
Sixth, Smear your favorite (or homemade) BBQ sauce across the top of the ribs. Close the lid and watch it for 10 min (again watching for those flare ups). After that, turn the ribs, and sauce up the bone side of things and grill until they're cooked.
Seventh, Enjoy. They should be tasty, moist, and easy to eat if things go well.
Propane sucks. Use the wood like a man should.
And then, grab a couple of the biggest ass onions you can find. Slice a couple of half inch rings out of the center of those bad boys. Then, put that little bed of onion on the grill and put your patty on top.
It's win/win, the onion begins to carmalize while the patty cooks. Sweet bejezzus flavors soak out of the onion and into the patty while the protected underside keeps in the natural juices connected to the meat while it cooks. remove the patty, toss it flipside into the upper grill, and flip the onion bed. Place the patty back onto the onion and wait for the cookin' to be all done. Are you using Lawry's? No? Fuck that. Ditch that "Imacoolsteakspicethatknowssixexoticlanguages" bullshit and get you some Lawry's Fuckin' Seasoning Salt. Use liberally. When everything hits the right color on the inside, transfer the meat and onion to your bun. If mebbe you wanna neck later, ditch the onion, or get some to both parties, y'know?
Right on. Condiment to choice, but hey, ketchup? What are you doing? There's fresh tomato right there, and the vinegar in the mustard should catch all your ill's. The sweetness of the carmalized onion should hit the sugar sweetspot without being all obvious about it. Mmm, Cheese. Get you some cheese. Now I know that that Velveeta or processed slice crap you got is only gas put through a factory, but damn boi, that melts just right. You can bend your pinky and hit up the swiss if you want, but add a dash of BBQ sauce to compliment the dry age'd taste of your fine legit-o-mite cheese.
Ya. That's some damn good burger. Thank y'all for comin' out. Damn nice day for it.
Oh, I am soo doing that my next time out. I'm hungry already.
The next piece of advice really should be stickied. It reallly is that monumental.
Brine.
It involves osmosis. Basically you soak your meat in a salt water solution. It saturates the meat with a bit of salt, flavor (your choice) and most importantly moisture. Do it to anything but beef, for some reason beef doesn't respond well.
The best wings I have ever had were brined first, same for ribs, pork, chicken, etc.
The only downside is time, most pieces of meat need to be brined for at least 4 hours. I had a pork shoulder that I slowcooked that needed to be brined for 12 hours, google some receipies, but let me tell you, that was the best damned pulled pork I ever had.
As a general rule:
1 tablespoon of KOSHER salt
1 tablespoon of sugar (use brown if it is appropriate)
1 teaspoon of whole peppercorns (ground can also be used, just not as much) again, only where appropriate
Other seasonings in moderation
This is for each cup of water used, you need enough water to cover the meat in question. Use hot water to dissolve everything, do not use hot water on the meat. Let it cool or throw some ice in there.
Soak for a few hours at least, not too long. Guidelines can be googled.
The meat you get out of this will never dry out, try it out at Thanksgiving, best turkey you will ever have. When you cook a brined meat, juice will ooze out everywhere, but your meat will still be amazing. Little things can be added to the brine for great effect, lemon slices, fresh herbs, anything you want. The flavor will soak right up into the meat.
I realize this is a bit unorthodox, I recently converted my family to brining. They all now do it for any dish they have the time for.
If anyone has any questions, ask them in this thread or PM me. I have brined just about every meat out there and can help.
But I have nowhere to cook with it.
The harder the rain, honey, the sweeter the sun.
Take it out, put it on wood skewers, and grill.
Get you self some giant racks of ribs (of the beef kind). Add friends and a very light steady flow of booze.
Sear out side quickly, then turn on to lowest heat possible.
Have your bbq sauce prepared (get creative! make it from scratch) and baste those babies every 30 minutes till the sun goes down. Eat.
it's an edible glue (keeps them together)
wanna get creative? Cut some provalone cheese steaks and grill yourself up some cheese on the barby. It's great
!!!!▓▓▓▓▓Gravy?▓▓▓▓▓!!!!!!
!!!!!!▓▓▓▓▓▓▓▓▓▓▓▓▓!!!!!!!!!
of doom
Helps everything stick together.
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We are about to find out. I made 2 different patties, one with some worstechireregd and one with some burger stuff that looked pretty good.
An easy way to spice up plain burgers is to mix some grated cheese and salsa in with the meat and other ingredients. Very tasty.
Regular ground beef is good, because the fat drips off anyhow. Lean is fine. Extra lean will be too dry.
Put the beef into a mixing bowl. Crack 1 egg in. Add soya sauce, not the kind meant for sushi or sashimi (kikkoman) but the cheapo non-brewed kind that you get when you buy like a supermarket brand. Cheap stuff is fine, it's mostly being used for the salt in it but also for the flavour. Just shake it in, a light coat of the bowl is fine and slightly overdoing it won't kill anyone.
Take about three or four leeks aka green onions and dice them up. Then dice the pieces you made. Then dice those. Ad nauseum. Get them really fine, almost to a paste. Add these to the bowl.
Essential spices:
Ground Cumin, and lots of it
Garlic - Best crushed and minced, but powder is survivable. The pre-crushed stuff from a jar needs to be fried lightly and then diced to be much smaller before it's used.
Cayenne - no, seriously. Something spicy, anyhow. Totally seals the deal.
And then a little squirt of lemon extract. It tenderizes the meat and I think it brings out some of the flavours nicely.
Now you can either mix it all up with your hands, or...
You can add filler.
Now most folks use bread crumbs, right? That's shit. Fuck that. Use instant oatmeal. You want about 1/5 or 1/6 of the total volume of the meat in instant oatmeal in there.
Now mix that shit up one way or the other, and form it into patties. If you're using regular ground beef, make the patties really wide and somewhat thin. They'll shrink as the fat burns off/contracts through cooking. This is less of an issue with lean ground beef.
CUZ THERE'S SOMETHING IN THE MIDDLE AND IT'S GIVING ME A RASH
I've made burgers on a foreman grill a tonne of times. It's totally good. Try putting the burgers closer to the top of the grill, and also if you're not adding an egg or some soya sauce, try those.
CUZ THERE'S SOMETHING IN THE MIDDLE AND IT'S GIVING ME A RASH
Leeks and green onions are not the same plant, though they are related. I assume you mean green onions (scallions), since leeks are a bit large to chop into burgers?
I thought they were one and the same, my bad
CUZ THERE'S SOMETHING IN THE MIDDLE AND IT'S GIVING ME A RASH