Lets talk on a subject that is important, Grilling Season. I just dragged my grill out for the first time this year and made some old fashioned cheese burgers. I hope others can share grilling recipes, b4 and after shots of prime cuts etc. So yea, I have no life. fuck off. I'll start with the following question: is this to early to start the grilling season in the midwest? And how much is to much beer while your grilling (the answer should have something to do with not getting 3^rd degree burns)?

I was out grilling just the other week I had to dig 3 ft of snow out but I was jonesing for a grilling. :B It was damn good...damn good.

it's never too soon to grill!
that's #1 on my spring list, buy a good new charcoal grill.

I've had my Weber for 15 years. It is still going strong.

I think I want a Big Green Egg. I would like to smoke some pork.

This is an interesting marinade/dipping sauce:

Alabama White Sauce:
•2 cups mayonnaise
•1 cup apple cider vinegar
•2 tablespoon lemon juice
•3 tablespoons black pepper
•1 teaspoon salt
•1/2 teaspoon cayenne

Refrigerate for at least 8 hours before using. Use it to mop on the meat (chicken, turkey, pork, even steaks) while they are cooking and for a dipping sauce after. Tastes way better than it sounds.

How can you all survive without grilling at least once a week?

Unfathomable!

Gotta pizza baking outside, as I type.

Scratch dough with mozzarella slices, sun-dried tomatos, shaved garlic and fresh basil.

Anointed with a drizzling of XV olive oil, before serving.

Seriously . . . how do you do it?

Crockpot. I know, that's sad. I realize that.

I am going to get some asparagus to grill this weekend. I love veggies hot off the grill.

Your pizza sounds freaking awesome.

I have a charcoal grill for the good grilling and the propane for the quick hamburger and big parties that I use both. But I really like the charcoal better and do not use that quiklite crap, you can taste it in the food.

(03-17-2011, 07:37 PM)Maggot Wrote: But I really like the charcoal better and do not use that quiklite crap, you can taste it in the food.

Do you use a chimney starter?

(03-17-2011, 07:40 PM)Cracker Wrote:

(03-17-2011, 07:37 PM)Maggot Wrote: But I really like the charcoal better and do not use that quiklite crap, you can taste it in the food.

Do you use a chimney starter?

What the fu............no, lighter fluid and regular charcoal. The quiklite stuff is impregnated with the lighter fluid and burns throughout the life of the charcoal. What the hell is a chimney starter?

Maggot, the man cheap enough to kill his own chickens, doesn't have a chimney starter that uses the power of old newspaper to start his charcoal quickly and efficiently with no starter residue?




They rock.

Charcoal in the top, crumpled newspaper in the bottom, one match, 10 or 15 minutes for perfect charcoal.

Here, you yankee-do-it-yourselfer-cheapskate:

(03-17-2011, 06:46 PM)notsure Wrote: Lets talk on a subject that is important, Grilling Season. I just dragged my grill out for the first time this year and made some old fashioned cheese burgers. I hope others can share grilling recipes, b4 and after shots of prime cuts etc. So yea, I have no life. fuck off. I'll start with the following question: is this to early to start the grilling season in the midwest? And how much is to much beer while your grilling (the answer should have something to do with not getting 3^rd degree burns)?

It's never too early or late to grill in the midwest as long as you have the balls to stand in the freezing cold and freeze those balls off.

i like these mesh grill pans (from Williams-Sonoma) for veggies and small things like shrimp. even a roast.
i also like various types of wood chunks for smoky flavors, like mesquite or apple woods. soak them in water first so they smoke rather than burn.

(03-17-2011, 08:00 PM)Cracker Wrote: Here, you yankee-do-it-yourselfer-cheapskate:

Got one that uses gas? Never seen them but they look like alot of work. the other picture looks like marshmallows at the bottom. and it is never "just one match"

I can light crumpled newspaper with one match.

It an empty one gallon can that you make holes in with the sharp end of the bottle opener.

Try it just once. You will NEVER use starter again. You just wad up the newspaper, put in the charcoal, and use ONE match.

It's free, Maggot. It would decrease the cost of your chicken preparation...

Here's another idea I just read about:

Use a half gallon cardboard milk container (dry, of course, and empty). Fill with charcoal and set on bottom of grill. Light bottom of carton, charcoal will be ready by the time the milk carton burns away.

That would be good for camping...

Shrinkage. I was in the Pool!!

I put the burgers on tonight. 1/4lb each. by the time they were done they were ²⁄₃ the size I started with. I don't know if I need to make the patties thinner so they cook faster without losing the fat? start with bigger patties? Eat it raw? get leaner meat? If I make turkey burgers I don't have the same level of shrinkage (less fat to start out with). suggestions?

Im on a gas grill. Yea, a sinner. Grilling not only yields great food, but it really gives me an excuse to drink beer outside. Similar to doing yard work. My little zen moment.

(03-17-2011, 09:01 PM)notsure Wrote: I put the burgers on tonight. 1/4lb each. by the time they were done they were ²⁄₃ the size I started with. I don't know if I need to make the patties thinner so they cook faster without losing the fat? start with bigger patties? Eat it raw? get leaner meat? If I make turkey burgers I don't have the same level of shrinkage (less fat to start out with). suggestions?

Are you a man asking about grilling meat? Turn in your man card. You have shamed your brothers.

If you are a lady looking for an excuse to drink beer outside, you might be a drunken whore. Keep it inside, lady.

⁸⁰⁄₂₀ theoretically shouldn't shrink more than 20%. It creeps me out personally (I don't touch meat that leaves a film of fat on my hands, fucking gross). I only use the good ground sirloin (93% lean) and it doesn't shrink very much.

Don't make thin patties unless you are working the grill at McDonald's. Make them fat then put a dimple in the center of them. That will help them to cook evenly and not "dome" in the middle. I'm assuming you know not to press them down with the spatula and to only turn them once...

(03-17-2011, 09:28 PM)Cracker Wrote:

(03-17-2011, 09:01 PM)notsure Wrote: I put the burgers on tonight. 1/4lb each. by the time they were done they were ²⁄₃ the size I started with. I don't know if I need to make the patties thinner so they cook faster without losing the fat? start with bigger patties? Eat it raw? get leaner meat? If I make turkey burgers I don't have the same level of shrinkage (less fat to start out with). suggestions?

Are you a man asking about grilling meat? Turn in your man card. You have shamed your brothers.

If you are a lady looking for an excuse to drink beer outside, you might be a drunken whore. Keep it inside, lady.

⁸⁰⁄₂₀ theoretically shouldn't shrink more than 20%. It creeps me out personally (I don't touch meat that leaves a film of fat on my hands, fucking gross). I only use the good ground sirloin (93% lean) and it doesn't shrink very much.

Don't make thin patties unless you are working the grill at McDonald's. Make them fat then put a dimple in the center of them. That will help them to cook evenly and not "dome" in the middle. I'm assuming you know not to press them down with the spatula and to only turn them once...

great thanks for the tips. I'll do the 93% next time.

(03-17-2011, 09:28 PM)Cracker Wrote: Make them fat then put a dimple in the center of them. That will help them to cook evenly and not "dome" in the middle.

Heh. I learned something new.

We grill year 'round & I recently bought a couple of those grill baskets, I've seen some for kabobs too, they are next on my list. I can cook great chicken on the grill but it must be breast only, bone in & I have to remain in the vicinity otherwise I become distracted & wander off, that happens a lot. *sigh*