Anyone fire up the grill today?

[Nlighten1]

I made teriyaki pork chops and corn on the cob on the grill.

Some people like to cook corn on the cob without shucking it first. Personally I like to shuck it and then let the corn get that light brown color. The carmelization of the sugar in the corn makes it sooo much tastier.

[kalian]

1. Heck yeah!

:toast:

Chicken breats and thighs in a mango sauce....
Tiger shrimp ke-bobs...
Tenderloin beef ke-bobs...
Some beer brats...

I'm there...smoke and all! :toast:

[Nlighten1]

2. Mmmm

Tiger shrimp...

mmmmm

How do you make your beer brats?

[kalian]

5. I actually marinate them....

I get regular brats (King Soopers) and I place them in a closed
container with some Kirin beer lager (Japanese beer...). I don't
ever use BBQ sauce on the brats...ruins the flavor IMHO. Sometimes
I'll place them on a skewer with some onions and bacon...too good.
:evilgrin:

[Nlighten1]

7. I use a crock pot...

on the lowest setting

Mix in one bottle of Guiness
one clove of garlic
one large onion

I usually let this simmer for a couple of hours. It makes the house smell wonderful.

Transfer from crock to grill

Yum

[kalian]

10. When the Mrs prepares them...that's roughly how she prepares them...

I'm much more..."place them on the grill as soon as possible".
:D

[Nlighten1]

11. Same here...

if you crock them too long they will already be cooked by the time they hit the grill.

[matcom]

3. later

red bell peppers, corn on the cob and 2 of the BIGGEST porterhouse steaks you have ever seen.

[curse10]

4. In about an hour

I just finished the kraut to go on the brats and dogs (for those so inclined)

We'll have burgers, brats, dogs (of the vegetarian and meat kind), peppers, & asparagus.

I made kraut, cucumber salad, and some guac for the sides :-)

[Dying Eagle]

6. No

Rainy in Wisconsin today

[ashling]

8. I do corn several different ways

1. Soak unshucked ears of corn (Golden Sweet, Bodacious, or other sweet yellow variety) in water with or without some sort of flavor enhancer (ie, Jack Daniels, or maple flavoring). Roast it unshucked.

2. parboil the shucked ears and then put them on the grill. baste with whatever you are using on the chops. Terriaki, bbq sauce, etc.
I make my own sauce suing whatever is in the fridge. Usually with a terryaki (sp?) base, some KC Masterpiece or Kraft, lemon juice, maybe a little brown sugar if I feel like it, and some worcestire.


Last night I had some plump chicken breasts (boneless) from the butcher. I like to cook it on the bone as well. Tonight were having shihs kabobs my wife got when she bought the chicken.

I like to do steaks & chops too. Not real big on ribs, unless they are the country style pork ribs.

Dangit, now I'm hungry.

[Nlighten1]

12. A teriyaki recipe for you.

I have never found any store bought marinade that I liked so I always make my own.

I use molasses instead of brown sugar and sherry instead of OJ. This is the base ingredients that I start with but I usually tweak it.

Ingredients:

1/4 cup soy sauce
1/4 cup dry sherry or orange juice
1 clove garlic, finely chopped
1 teaspoon molasses or packed brown sugar
1/8 teaspoon ground ginger

[ashling]

15. thanks

[BlueJazz]

9. I went all out and put hamburgers on the...

"George Foreman Grill"
Oh...the sweat, the toil...

[Kali]

14. mmmm

ribeyes from the local packing house, fresh green chilis, corn, husks on but the basitng method will be tried in the future - sounds good! spuds rubbed with a little bacon grease then wrapped in foil. Real wood (mesquite, catclaw, scrub oak) depending on air temp at dinner time either some Mexican beer or a nice Aussy Shiraz....the pork chops sound good, too.

[m-jean03]

13. Any other veggie grillers here?

I like to do marinated tofu and portobello 'shrooms, along with lots of other cubed veggies. Onions, peppers, tomatoes, you know.

I usually marinate with some soy sauce, mirin or vinegar, and sesame oil. Maybe some salt and pepper. Soak it all for a couple hours, then toss it on the grill. It is very flavorful, even my carnivore friends don't miss the meat. :9

:hi: