What's on the grill tonight?

Erik Tracy
Erik Tracy Posts: 4,673
edited July 2014 in The Clubhouse
It's grilling/bbq season.

What's going on the grill at your place?

For me, I got some thick bone-in pork chops marinating in some Hawaiian/Teriyaki sauce that I'm gonna grill hot to get a good crisp on, then broil some brussel sprouts with garlic, olive oil, and sea salt - topped with parmesan, do up some wild rice and serve it with a rich peppery Syrah.

H9: If you don't trust what you are hearing, then maybe you need to be less invested in a hobby which all the pleasure comes from listening to music.
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  • Waynesize
    Waynesize Posts: 62
    edited April 2012
    There is a season for grilling? My grills get used 12 months out of a year! Deciding between chicken thighs and legs, or hot dogs. 2 easy ways to go. By the way, the chops sound great!
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  • bobsauto49
    bobsauto49 Posts: 973
    edited April 2012
    Wisconsin homemade bratwurst/sauerkraut,and zuccini sliced into thin strips/sea salt,both cooked on the worlds best grill, weber charcoal! Mouth is watering just thinking about it!
    "Everything I ever did in my life worthwhile I caught hell for"
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  • Rivrrat
    Rivrrat Posts: 2,101
    edited April 2012
    Everyone is going to be gone, so it looks like a grilled ham and cheese sammich. :wink:
    My equipment sig felt inadequate and deleted itself.
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  • PreCd
    PreCd Posts: 786
    edited April 2012
    It all sounds good folks......event the sammich.

    I am not grilling tonight but did buy a New York Strip loin last week. Handcut them about 1.5 inches and grilled them on charcoal. It was the best steak I have had in a long time and the 1st on charcoal since I converted over from gas. I have 7 left that we will eat this week sometime but tonight is black bean burgers.
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  • Systems
    Systems Posts: 14,873
    edited April 2012
    This economy SUX!:lol:



    Grill002.jpg

    Damn, I think I will clean that grill before I take anymore pics.:cheesygrin:

    Past memories is all I have.:cool:
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  • decal
    decal Posts: 3,205
    edited April 2012
    fresh cobia steaks
    If you can't hear a difference, don't waste your money.
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  • Erik Tracy
    Erik Tracy Posts: 4,673
    edited April 2012
    pepster wrote: »
    This economy SUX!:lol:



    Grill002.jpg

    Damn, I think I will clean that grill before I take anymore pics.:cheesygrin:

    Past memories is all I have.:cool:

    Dude....that does suck.

    Sorry man - hope you get something good and fresh to grill soon.

    H9: If you don't trust what you are hearing, then maybe you need to be less invested in a hobby which all the pleasure comes from listening to music.
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  • codyc1ark
    codyc1ark Posts: 2,532
    edited April 2012
    Beef, mushroom, onion and green pepper kabobs with grilled sweet corn!
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  • civilian
    civilian Posts: 357
    edited April 2012
    I also grill about once a week all year. Last was simple BBQ chicken, I am in love with McCormacks Smokehouse Maple seasoning on these (and Pizza, burgers, eggs, quesodillas etc). It's geico simple and even easier clean up.
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  • Systems
    Systems Posts: 14,873
    edited April 2012
    codyc1ark wrote: »
    Beef, mushroom, onion and green pepper kabobs with grilled sweet corn!

    Damn. living like a Rock Star, eh Cody?
    Can't wait to see you on the next "Cribs"!

    You know I am kidding.:cheesygrin:
    "Ribbing" you is the next best thing to actually eating them!:cheesygrin:

    Bwahahahah!:lol:

    Erik: I was kidding, I appreciate you sympathy, but I am not hungry yet (close) but not there yet.

    I see deer in my yard almost everyday!
    Just sayin, worst case scenario!:cheesygrin:
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  • mudwrx
    mudwrx Posts: 367
    edited April 2012
    This weekend we went to the fish market and got super fresh swordfish steaks. What we like to do is brush it with the following:

    Extra Virgin Olive Oil
    Garlic
    Chopped Basil
    Lemon Juice

    Mix this up and then brush each side of the fish. Let it sit for a few minutes and then place it on the grill. Only takes a few minutes to get nice grill marks, I flip it once to get the cross marks. Don't over cook of course.

    So delicious!!
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  • newrival
    newrival Posts: 2,017
    edited April 2012
    decal wrote: »
    fresh cobia steaks

    What time is dinner?! :mrgreen:
    design is where science and art break even.
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  • rebuy
    rebuy Posts: 695
    edited April 2012
    We did chicken breast, or as Archie Bunker would say "chicken chest", grilled some hot dogs and burgers and smoked sausage for flavor. I bought a whole pork loin, cut it into chops, good pork for 229/lb.
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  • rebuy
    rebuy Posts: 695
    edited April 2012
    April 28 '12 015.jpg
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  • codyc1ark
    codyc1ark Posts: 2,532
    edited April 2012
    rebuy wrote: »
    April 28 '12 015.jpg

    Oooohhh... Those look excellent, nice work!

    Paul, your more than welcome to come up and live the 'rock star' life with me anytime! I'll make sure to have some good meat, good brews, and a bottle of my fav, Makers Mark ready!
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  • mark090852
    mark090852 Posts: 996
    edited May 2012
    301883_10151580387580206_527430205_23860467_1245347541_n.jpg


    DSC01101 (1024x681).jpg


    I'm going to give this a try this weekend in my Bradley Smoker. It's smoked chicken cordon bleu.
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  • gelinas
    gelinas Posts: 226
    edited May 2012
    mark090852 wrote: »
    301883_10151580387580206_527430205_23860467_1245347541_n.jpg


    DSC01101 (1024x681).jpg


    I'm going to give this a try this weekend in my Bradley Smoker. It's smoked chicken cordon bleu.

    NICE Genisis! I'm saving my pennies so I may soom upgrade to an e-330.
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  • mark090852
    mark090852 Posts: 996
    edited May 2012
    gelinas wrote: »
    NICE Genisis! I'm saving my pennies so I may soom upgrade to an e-330.

    Mine is a Summit Series Weber. But they all are nice. You can't go wrong with any of them in my opinion.
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  • codyc1ark
    codyc1ark Posts: 2,532
    edited May 2012
    Here's a thought for you guys who will be firing up the smokers this summer -

    Grab some spicy sausage and mash it flat, spread some fresh motz cheese and roll it up, smoke it for 2/2.5 hours and you've got a great app for the people who show up early and are already hungry! I've had some great success with this, goes great on some crackers.
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  • mark090852
    mark090852 Posts: 996
    edited May 2012
    codyc1ark wrote: »
    Here's a thought for you guys who will be firing up the smokers this summer -

    Grab some spicy sausage and mash it flat, spread some fresh motz cheese and roll it up, smoke it for 2/2.5 hours and you've got a great app for the people who show up early and are already hungry! I've had some great success with this, goes great on some crackers.

    Sounds great! I'll definitely have to give that a try. I make smoked poppers a lot as an appetizer. Cut a jalapeno pepper in half lengthwise. Scoop out the seeds and fill with a mixture of cream cheese, onion and chive cream cheese, and shredded cheddar. then wrap it in bacon and smoke for 2 to 3 hours. Wonderful!
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  • gelinas
    gelinas Posts: 226
    edited May 2012
    mark090852 wrote: »
    Mine is a Summit Series Weber. But they all are nice. You can't go wrong with any of them in my opinion.

    WOW, thats even better. I was wondering why you had so many burners.

    Just ordered my genesis today!! It will be a welcome addition to our weber kettle and q 120
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  • mark090852
    mark090852 Posts: 996
    edited May 2012
    gelinas wrote: »
    WOW, thats even better. I was wondering why you had so many burners.

    Just ordered my genesis today!! It will be a welcome addition to our weber kettle and q 120

    Congrats, I'm sure you'll love it! When it comes in and you have it fired up, what will be first on the menu?
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  • gelinas
    gelinas Posts: 226
    edited May 2012
    mark090852 wrote: »
    Congrats, I'm sure you'll love it! When it comes in and you have it fired up, what will be first on the menu?

    USDA Prime Ribeyes from costco. Worth the splurge to cristen the newest member of out weber family.
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  • mark090852
    mark090852 Posts: 996
    edited May 2012
    gelinas wrote: »
    USDA Prime Ribeyes from costco. Worth the splurge to cristen the newest member of out weber family.

    Sounds great! Let's see, Columbia is about 3 hours from here. Well worth the drive for some great steaks. What time is dinner? lol
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  • gelinas
    gelinas Posts: 226
    edited May 2012
    HAHAHHAH!!

    I don't even have the grill yet
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  • Waynesize
    Waynesize Posts: 62
    edited May 2012
    I believe it will be an overnight cook. Some pork butts on one of the Weber Smoky Mountain smokers.
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  • Willow
    Willow Posts: 11,046
    edited May 2012
    I think we are doing pizza
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  • Erik Tracy
    Erik Tracy Posts: 4,673
    edited May 2012
    Last night I had fresh sea bass w/ butter and cajun seasoning and grilled with a nice crust!

    Tonight it's Korean 'ribs' (thin cuts of beef, bone on the side, marinated in a korean teryaki/onion sauce)!

    H9: If you don't trust what you are hearing, then maybe you need to be less invested in a hobby which all the pleasure comes from listening to music.
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  • boston1450
    boston1450 Posts: 7,660
    edited May 2012
    tonight my lovely wife grilled some boneless pork with some sauce she made. then she made a pasta salad with diced peppers cukes and other veggies and some sauted string beans. boy shes a great cook. remember mothers day is coming everybody. take care
    ..
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  • mark090852
    mark090852 Posts: 996
    edited May 2012
    DSC02269 (1024x681).jpg
    DSC02270 (1024x681).jpg


    First time cooking over charcoal in 20 years. Turned out pretty well. Yummy!
    McIntosh MA252 Integrated Amp, LUMIN D2 Network Music Player, Yamaha Aventage RX-A840 receiver, Emotiva XPA Gen3 2 channel amp, Polk LSiM 703 speakers. Oppo UDP-203 Blu-Ray player, Polk LSiM 705 speakers. Polk Signature S20 speakers.
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