I need grilling recipes

Cafe Society
1

Not just steaks and stuff, but anything I can cook on a grill.

My brother has gotten me a grill for my birthday, as I can have one on the balcony at my new apartment (all masonry & brick). Well, I’ve never had one before, but it seems like it could help the apartment stay cooler if I’m not using the stove and heating things up. Problem…I’ve never actually used a grill before and I’m not sure what type he’s purchased. He will be driving up this weekend to bring it to me, and has already said that I’ll have to try it out and cook dinner for him.
So…basic things I can cook on the grill - not necessarily burgers and stuff, because I can handle those. Plus anything that would be fairly basic grill recipes. Marinades, vegetables…anything that will help me is great…

Many thanks.

2

Beer butt chicken is a good one to do for friends.

3

#1: DO NOT COOK MARINADES DIRECTLY ON THE GRILL! The liquid 'll pour between the grates! At least use a pot! :wink: :smiley:

#2: A great corn on the cob recipe: Take corn, peel back husks (but do not detach) and remove silk. Fill a sink or bucket with cold water and a sprinkle of sugar (maybe a teaspoon to a sinkfull of water) Soak the corn and husks for an hour or so. Meanwhile get the grill hot. Remove corn from water and pat the cob dry.

Take some small bits of butter and dot each ear with the butter. Sprinkle with salt, pepper and a bit of dried chipotle pepper flakes (you can get 'em in most supermarket spice sections) and pull the husks back up around the corn. Use a string to tie the husks closed on top.

Put the corn on the grill for about 6 minutes. Rotate 180[sup]o[/sup] and cook for another 6 minutes or so.

You’ll get delicious sweet, juicy caramelized corn-on-the-cob with just bit of a smoky flavor. Yum.

Fenris

4

er…thanks. What’s a pot? :wink:

That corn recipe sounds fantastic…got me drooling at 10:30 in the morning.

5

Also, this isn’t a “quick” recipe, but it’s the best BBQ pork recipe ever

6

Be sure and season your grill before you cook anything on it that you want to eat.

There are all kinds of volatiles and paints and stuff in there that will make everything inedible.

To season a grill, cook bacon on low on it. After the bacon has been charred, remove it, clear the grease cup, and turn the heat up high until it stops smoking from the grease.

Warning: Expect a grease fire. Make sure you keep the lid down on the grill while cooking to keep it under control.

7

There’s all sorts of recipes here that you might like. You can make almost any packet recipe like hobo stew on a grill.

8

Try this:
Slice squash and zucchini into either disks or long, thin strips…your choice. Put in a ziploc bag and add Wishbone Italian Dressing - enough so the veggies will be covered, but not necessarily “float” in it. Prepare some aluminum foil to accept the veggies and dressing by making an envelope out of the foil. Add a few cubes of ice, if you desire. Roll the sides to create a “pouch” for the concoction. Place foil “pouch” over grill…cook about 1/2 hour or so…long enough so that the pouch balloons up, plus about 10 minutes (or longer, if you want your veggies softer).
Of course, you can also add onions and things like that if you want.
Variations on this include replacing the Italian dressing with Lipton Onion Soup Mix and water.

That should do it…it’s good stuff!

9

Here’s a really simple favorite of mine. Take a medium to large size onion, peel, and cut crosswise (across the rings). If you want your onions well cooked, you make want to stick a tooth pick through each onion so it will hold together. Coat onions throughly with olive oil, salt and pepper. Place on grill, be sure to turn them at least once, cook until you want to eat them.
Also, a good set of tongs and a good long spatula are irreplacable when grilling. Have fun.

10

I posted a simple salmon marinade last year.

11

Microbug has me grill this at least once every two weeks:

Take a salmon (or steelhead trout, which I prefer) fillet, a cut with the skin still on one side, and rub it with a LOT of sage, some salt, some pepper, and onion and garlic powder. Place onto foil, and grill for a few minutes until the meat starts to flake (about 8-10 minutes). Immediately flip the fish over, foil and all, putting the meat directly onto the grill, and then lift the foil- this should lift off the skin easily, leaving you with just meat. Let the fish cook like this another minute or two, just to get a little bit of charring.

Serve with a horseradish sauce.

Damn, I’m droolin’ here.

12

OK, regarding Reeder’s chicken link:

I have made, as I call it, “Beer up the ass chicken” a number of times. Important tips:

  1. Do not use a chicken much bigger than 4 pounds, or the beer can and your hand will disappear into the cavity and into another universe. Also it won’t work to hold the chicken upright, as a tripod with the legs. That’s part of the whole point: the breasts are kept further from the heat. I tried this with a 6 1/2 lb chicken, and the results were hilarious in retrospect.

  2. Do not use an “enhanced with up to 20% broth to increase our profits 20%” chicken, it won’t stand up on the grill. See above.

  3. Try other liquids. I’m gonna try gingerale in a couple of weeks, see how it goes.

Good luck!!

13

Here’s sumpin good:

Spicy Garlic Shrimp

Shell a pound or two of shrimp. Skewer them.

Put into a blender 5 peeled big cloves of garlic, 2 serrano chiles (caps removed) big pinch of salt, big pinch of brown sugar, and two tablespoon of olive oil. Blend it up until it’s a paste, adding a bit more olive oil if it seems too thick to spread. Shmear it on the shrimp and grill them over a hot fire for 2 minutes per side.

These little suckers are pretty spicy. Serve with rice pilaf and maybe a yogurt sauce. Add another chile to the paste, and they’d be more suitable as hot appetizers to go with beer.

14

Check The Best of Suset. My favorite is Korean-style short-ribs. Marinade is soy, green onions, sesame oil, green onions and sesame seeds. Yummy, and cooks really fast.

Non-cookbook favorite is Country- (or Western- or whatever-) style pork ribs: salt, garlic, sage and ancho chile rub.

15

OK, here is chicken for lazy folks, on the BBQ grill.

Chop up onions, a small one for every chicken, one chicken for every two big people, or every four small children. Grind up black pepper corns. A lot of it. A bit more. OK, now melt enough butter to piss off your insurance agent, with the onions and pepper in it. Add salt enough that your are pretty sure you overdid it a bit.

Charcoal: Get a big tall juice can. Cut the bottom and the top out of it, and then take a punch type of can opener, and use it to make triangular holes all along one end of the side of the can. Turn it over, and you have a chimney, with air inlets at the bottom. Put that in the bottom of your bbq grill, (which you might consider lining on the bottom with sand, but whatever) Ball up one sheet of newspapaer and put it in, making sure that it is right next to the holes in a couple of places. Heap ordinary charcoal pieces into the can, as much as will fit. Light the paper on three or more places. Leave it alone for 10 to 15 minutes, and it will have flames shooting out of the top.

Take a chicken, hold it very firmly by one wing, with the back toward you. Get a boning knife, or a chef’s knife, and insert it on the side of the neck opposite your hand, and slice sharply down along the backbone, aiming for the spot where the thigh joint ends. If you do it right, you can make it with one slice. Now move over to the other side of the neck joint, and do the same, and you will have cut the backbone out, leaving very little meat on it. Put those in the freezer, to make soup out of.

Use pliers or tongs to grab the can, and swirl it around the bottom as you pick it up. The charcoal is ready to cook. Put the grill back on, and then lay the whole chickens, skin side down, on the grill. Slather those suckers with the butter and onion stuff. Close the grill, and shut down the holes enough make the fire burn slowly.

Go away. Drink beer; flirt with your spouse. Flirt with the guests. Come back in twenty minutes and turn the chicken over, slather the stuff again, and then wait, if you must to be sure the coals all get going well before you shut it up again. Go away again. Tell lies to your friends about the African Chieftain who taught you how to cook outdoors. Don’t drink any more until the chicken is ready for a second turn. Repeat until they are done, usually two turns is enough, giving you up to an hour on the grill. Corn, taters, and such can be added at either turn, as needed, just crowd them around the edges.

The take the chickens out, and whack them once down the center of the breastbone, then across the border between the legs, and the white meat part. Do this on a board, with a great big chef’s knife, while wearing a stupid hat, and apron. Chant unintelligibley as you do this, maybe dancing a little.

Serve, and eat. You will run out.

Tris

16

I highly recommend the books by Steven Raichlen! I have his Barbecue Bible and have only made a handful of the reciepes, but they’ve all been tasty! Some, however, I will not be attempting (grilled snails just doesn’t appeal to me for some reason)!

One of my favorite things to grill is large white onions. You hollow out the onion, pack the center of it with minced garlic, butter, and worstershire sauce, wrap it all up in aluminum foil, stick it on the grill, away from the direct heat once you get it going, and let 'em cook. Generally, the onions get done about the same time as the meat if you do it that way.