# Grilling time! **URL:** \ **Category:** Cafe Society\ **Created:** [May 15, 2008, 8:30pm UTC](https://boards.straightdope.com/t/grilling-time/449483 "2008-05-15T20:30:55Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Cluricaun](https://avatars.discourse-cdn.com/v4/letter/c/bb73d2/32.png) [@Cluricaun](https://boards.straightdope.com/u/Cluricaun)\ **Post date:** [May 15, 2008, 8:30pm UTC](https://boards.straightdope.com/t/grilling-time/449483/1 "2008-05-15T20:30:55Z")
I just picked up a new propane tank this afternoon and now I’m in the mood to set alight some tasty morsels. I’m looking for your favorite items to grill, recipes, suggestions etc. I will grill tonight and want to know what I should decide on for dinner. ---
**Author:** ![MadTheSwine](https://avatars.discourse-cdn.com/v4/letter/m/9fc29f/32.png) [@MadTheSwine](https://boards.straightdope.com/u/MadTheSwine)\ **Post date:** [May 15, 2008, 8:55pm UTC](https://boards.straightdope.com/t/grilling-time/449483/2 "2008-05-15T20:55:30Z")
I really like roasting jalepenos on the grill,corn on the cob also. ---
**Author:** ![Happy\_Lendervedder](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/happy_lendervedder/32/8488_2.png) [@Happy\_Lendervedder](https://boards.straightdope.com/u/Happy_Lendervedder)\ **Post date:** [May 15, 2008, 9:09pm UTC](https://boards.straightdope.com/t/grilling-time/449483/3 "2008-05-15T21:09:20Z")
[QUOTE=MadTheSwine] I really like roasting jalepenos on the grill,corn on the cob also. [/QUOTE] Yeah, jalepenos! I like to grill bacon-wrapped jalepeno poppers. 1. Cut the tops off of jalepenos and cut them in half length-wise. 2. Scoop out the insides (seeds, etc.) 3. Fill each side with cream cheese. 4. Put the two halves back together. 5. Wrap bacon around the peppers and stick a toothpick through to hold the peppers together. 6. Grill, constantly rolling to get the bacon thoroughly cooked. De-lic-ious! ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [May 15, 2008, 9:15pm UTC](https://boards.straightdope.com/t/grilling-time/449483/4 "2008-05-15T21:15:44Z")
Pork chops and marinated veggies, grilled in a [wok](http://www.lakeland.co.uk/product.aspx/!50644). This is my default “My night to cook” meal. ---
**Author:** ![mlerose](https://avatars.discourse-cdn.com/v4/letter/m/43a26b/32.png) [@mlerose](https://boards.straightdope.com/u/mlerose)\ **Post date:** [May 15, 2008, 9:42pm UTC](https://boards.straightdope.com/t/grilling-time/449483/5 "2008-05-15T21:42:01Z")
Slice zucchini into vertical slices (like sandwich pickle stackers), brush with olive oil, and season with pepper, garlic powder, chili powder, whatever sounds tasty. Grill a few minutes on each side. YUM. ---
**Author:** ![Rebo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/rebo/32/13005_2.png) [@Rebo](https://boards.straightdope.com/u/Rebo)\ **Post date:** [May 15, 2008, 9:47pm UTC](https://boards.straightdope.com/t/grilling-time/449483/6 "2008-05-15T21:47:57Z")
I want my babyback babyback babyback ribs… 2-1/2 to 3-1/2 hours, indirect heat, around 300°F. Flip those puppies about every 1/2 hour. During the last 20 minutes of cooking time coat with sauce - I like Masterpiece. But here’s the rub: (heh) 4 tablespoons brown sugar 4 tablespoons onion powder 4 tablespoons garlic powder 1 tablespoons dried thyme 4 tablespoons dried oregano 2 tablespoons mild paprika 2 tablespoons smoked paprika 2 teaspoons cayenne 4 teaspoons ground coriander 1 tablespoon black pepper 2 tablespoons kosher salt Mix it all up. I use about 1/3 on one rack of ribs. Sprinkle liberally and rub all over the ribs with your hands. Cook immediately, or let it sit for a while, it’s all good! 😃 ---
**Author:** ![Flander](https://avatars.discourse-cdn.com/v4/letter/f/8c91f0/32.png) [@Flander](https://boards.straightdope.com/u/Flander)\ **Post date:** [May 15, 2008, 9:48pm UTC](https://boards.straightdope.com/t/grilling-time/449483/7 "2008-05-15T21:48:54Z")
Boneless skinless chicken breasts marinated in pickle juice and soy sauce for at least 30 minutes. Grill to perfection. Amazingly good. ---
**Author:** ![psycat90](https://avatars.discourse-cdn.com/v4/letter/p/7ea924/32.png) [@psycat90](https://boards.straightdope.com/u/psycat90)\ **Post date:** [May 15, 2008, 10:54pm UTC](https://boards.straightdope.com/t/grilling-time/449483/8 "2008-05-15T22:54:50Z")
I have become obsessed with grilling on cedar planks and fish tacos has become one of my favorite meals to make either at home or when camping. Chicken and fish are prefectly suited for grilling on planks. Makes it a snap. And bonus firewood when camping or wood flavoring when grilling once the plank is used up. I soak my cedar planks for at least a couple of hours to overnight, or I soak them for an hour or two and then freeze them so they are ready to use anytime. When camping, they just get tossed in the cooler. Marinade the fish of your choice (I use whatever, but talapia is cheap and easy to find around here) in some lime juice, olive oil, cilantro, garlic, kosher salt and black pepper. You can marinade while the plank is soaking, or for about an hour or two. Spread some butter on a few corn tortillas, then stack them and wrap them together in some foil. Put your plank on your grill. You might want to oil the cooking side of the plank. Put the fish on the plank and pour the marinade over it. Put the foil wrapped tortillas on the grill. Let everything cook until the fish is flaky. Top with items of your choice -pico de gallo, avocado, shredded cabbage, mayo, sour cream, whatever. ---
**Author:** ![MissMossie](https://avatars.discourse-cdn.com/v4/letter/m/f6c823/32.png) [@MissMossie](https://boards.straightdope.com/u/MissMossie)\ **Post date:** [May 16, 2008, 12:55am UTC](https://boards.straightdope.com/t/grilling-time/449483/9 "2008-05-16T00:55:51Z")
I make a barbecue sauce with mustard (yellow will work, but it’s way better with good, stone ground mustard), brown sugar, Worcestershire sauce, and cayenne pepper. I don’t measure the ingredients, but I’d say it’s about equal parts mustard and sugar, with the Worcestershire sauce and pepper being to taste. I grill chicken breasts until they are almost done, then coat them generously with the sauce. My family and I like it quite a bit. ---
**Author:** ![Just\_Some\_Guy](https://avatars.discourse-cdn.com/v4/letter/j/ad7895/32.png) [@Just\_Some\_Guy](https://boards.straightdope.com/u/Just_Some_Guy)\ **Post date:** [May 16, 2008, 2:00am UTC](https://boards.straightdope.com/t/grilling-time/449483/10 "2008-05-16T02:00:31Z")
When I moved last month I went to a place that had a convenient spot for my grill so I’ve been using it like mad. Last night I made kabobs with chicken, zucchini and mushrooms. The key was that I marinated them in an emulsion of olive oil, lime juice, and balsamic vinegar with garlic powder mixed in for some flavoring. It was wonderful… ---
**Author:** ![Olive\_The\_Other\_Reindeer](https://avatars.discourse-cdn.com/v4/letter/o/f9ae1b/32.png) [@Olive\_The\_Other\_Reindeer](https://boards.straightdope.com/u/Olive_The_Other_Reindeer)\ **Post date:** [May 16, 2008, 2:13am UTC](https://boards.straightdope.com/t/grilling-time/449483/11 "2008-05-16T02:13:56Z")
How about beer can chicken? Buy a can of beer (we use the “tall-boys”), wrap it in foil, leaving the top open. Pull the tab, take a couple of sips out of it, and slide the backside of a whole chicken down over it. Place it on the grill, pull the top down, and let it cook for about an hour. It becomes very moist, tender and full of beer flavor. You can also use Coke, orange soda, grape soda or, my favorite, black cherry soda instead of beer. ---
**Author:** ![Rick](https://avatars.discourse-cdn.com/v4/letter/r/9f8e36/32.png) [@Rick](https://boards.straightdope.com/u/Rick)\ **Post date:** [May 16, 2008, 3:39am UTC](https://boards.straightdope.com/t/grilling-time/449483/12 "2008-05-16T03:39:24Z")
[QUOTE=psycat90] I have become obsessed with grilling on cedar planks and fish tacos has become one of my favorite meals to make either at home or when camping. Chicken and fish are prefectly suited for grilling on planks. Makes it a snap. And bonus firewood when camping or wood flavoring when grilling once the plank is used up. [/QUOTE] You want something that really rocks on a plank? **Rick’s planked chicken** 1 frying chicken cut up 1 cup kosher salt 1/2 cup brown sugar 1 gallon water Chicken seasoning of your choice (no salt please) 1 large ziplock bag, (I am pretty sure a 1 gallon will do it, I know a 2 gallon is huge) 1 well soaked cedar plank large enough for all the chicken pieces Make a brine with the salt, sugar and water. Heat about 1 pint of the water until the salt and sugar dissolve. Add the rest of the water (cold) Place chicken in bags, and add brine. Squeeze out all the air and seal. Place in fridge for 3-6 hours. Remove chicken, rinse and season with seasoning. Build a medium to medium hot fire place plank on grill and add chicken cut side down. Cook for 30 minutes, flip and cook for an additional 30 minutes. Enjoy. ---
**Author:** ![psycat90](https://avatars.discourse-cdn.com/v4/letter/p/7ea924/32.png) [@psycat90](https://boards.straightdope.com/u/psycat90)\ **Post date:** [May 16, 2008, 4:52am UTC](https://boards.straightdope.com/t/grilling-time/449483/13 "2008-05-16T04:52:51Z")
Awesome! I’ve done all kinds of chicken and fish on the planks. This recipe looks fabulous. I’m definitely going to make it. But, not until this heat gives us a break. I don’t want to be anywhere near the grill with these temps. ---
**Author:** ![Cluricaun](https://avatars.discourse-cdn.com/v4/letter/c/bb73d2/32.png) [@Cluricaun](https://boards.straightdope.com/u/Cluricaun)\ **Post date:** [May 16, 2008, 1:24pm UTC](https://boards.straightdope.com/t/grilling-time/449483/14 "2008-05-16T13:24:02Z")
[QUOTE=Rick] You want something that really rocks on a plank? **Rick’s planked chicken** 1 frying chicken cut up 1 cup kosher salt 1/2 cup brown sugar 1 gallon water Chicken seasoning of your choice (no salt please) 1 large ziplock bag, (I am pretty sure a 1 gallon will do it, I know a 2 gallon is huge) 1 well soaked cedar plank large enough for all the chicken pieces Make a brine with the salt, sugar and water. Heat about 1 pint of the water until the salt and sugar dissolve. Add the rest of the water (cold) Place chicken in bags, and add brine. Squeeze out all the air and seal. Place in fridge for 3-6 hours. Remove chicken, rinse and season with seasoning. Build a medium to medium hot fire place plank on grill and add chicken cut side down. Cook for 30 minutes, flip and cook for an additional 30 minutes. Enjoy. [/QUOTE] Man, I went with steaks last night because they were easy, but this is definately coming up on the menu. I also need one of those grill woks that \*\*Silenus \*\* pointed out. I thought that the planks were only for fish, but I’m happy to be wrong! ---
**Author:** ![WhyNot](https://avatars.discourse-cdn.com/v4/letter/w/c77e96/32.png) [@WhyNot](https://boards.straightdope.com/u/WhyNot)\ **Post date:** [May 16, 2008, 1:43pm UTC](https://boards.straightdope.com/t/grilling-time/449483/15 "2008-05-16T13:43:30Z")
Well, too late to the party, again. But next time, slice up some fresh pineapple and throw it on the grill as well. It’s the best side dish evah! ---
**Author:** ![Rick](https://avatars.discourse-cdn.com/v4/letter/r/9f8e36/32.png) [@Rick](https://boards.straightdope.com/u/Rick)\ **Post date:** [May 16, 2008, 2:09pm UTC](https://boards.straightdope.com/t/grilling-time/449483/16 "2008-05-16T14:09:59Z")
BTW where are you guys getting your cedar planks? I’m using 8" wide dog eared cedar fence boards from the local Home Despot. About 3 bucks for a 6’ board. Cut to fit your grill. I laugh my ass off every time I see a package of fence planks for $20 in BBQ Galore. ---
**Author:** ![wolfman](https://avatars.discourse-cdn.com/v4/letter/w/a8b319/32.png) [@wolfman](https://boards.straightdope.com/u/wolfman)\ **Post date:** [May 16, 2008, 2:14pm UTC](https://boards.straightdope.com/t/grilling-time/449483/17 "2008-05-16T14:14:31Z")
[QUOTE=Rick] BTW where are you guys getting your cedar planks? I’m using 8" wide dog eared cedar fence boards from the local Home Despot. About 3 bucks for a 6’ board. Cut to fit your grill. I laugh my ass off every time I see a package of fence planks for $20 in BBQ Galore. [/QUOTE] Just a public service for others here: Make sure any lumber you are using is completely untreated. Chemically treated lumber puts bad things into food. And nomatter how untreated it looks don’t just grab some out of a construction site demolition pile. ---
**Author:** ![Rebo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/rebo/32/13005_2.png) [@Rebo](https://boards.straightdope.com/u/Rebo)\ **Post date:** [May 16, 2008, 2:21pm UTC](https://boards.straightdope.com/t/grilling-time/449483/18 "2008-05-16T14:21:35Z")
Are you sure they’re untreated cedar planks? I think I’ll get some and grill some of Rick’s chicken, too. ETA: Never mind - too slow! 🙂 ---
**Author:** ![Rick](https://avatars.discourse-cdn.com/v4/letter/r/9f8e36/32.png) [@Rick](https://boards.straightdope.com/u/Rick)\ **Post date:** [May 16, 2008, 2:30pm UTC](https://boards.straightdope.com/t/grilling-time/449483/19 "2008-05-16T14:30:36Z")
Yes, I am sure. They are rough sawn, bare lumber. No treatments. ---
**Author:** ![Rebo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/rebo/32/13005_2.png) [@Rebo](https://boards.straightdope.com/u/Rebo)\ **Post date:** [May 16, 2008, 2:31pm UTC](https://boards.straightdope.com/t/grilling-time/449483/20 "2008-05-16T14:31:09Z")
[Link to Home Depot.](http://www.homedepot.com/webapp/wcs/stores/servlet/ContentView?pn=KH_PG_DK_Lumber_Choices&langId=-1&storeId=10051&catalogId=10053&locStoreNum=585&marketID=8) > [@Home Depot](#): > > Naturally resistant species > > Cedar and redwood (plus cypress in the South) are naturally resistant to rot and insects; they do not require pressure treatment. One caveat, however, about these woods: only the heartwood (the darker wood at the center of the tree) is naturally rot-resistant. Sapwood (the lighter, cream-colored wood closer to the outside of the tree) is no more rot-resistant than a matchstick. Heartwood of these species is becoming extremely scarce and expensive, so most of what you’ll find today includes sapwood. You’ll have to treat such material with a preservative in order to prevent rotting. > > You can seal or stain all these woods to retain their natural appearance. Left untreated, they will weather to various shades of gray; depending on the color scheme of your house and deck and your desire for natural appearance, this may actually be desirable. Looks like it’s not treated. ETA: thanks Rick! [Next page](https://boards.straightdope.com/t/grilling-time/449483.md?page=2)