Grill basics
EN wrote......
Whole follows same directions as roast beef, with a little more attention to basting. It's somewhat easier to do a beer can chicken: Take your roaster and impale its ass on a full can of beer and stand it on the can on the grill on medium heat.
IMPORTANT!!!!
BE SURE TO OPEN THE CAN OF BEER BEFORE SHOVING IT UP THE CHICKENS ASS.
Whole follows same directions as roast beef, with a little more attention to basting. It's somewhat easier to do a beer can chicken: Take your roaster and impale its ass on a full can of beer and stand it on the can on the grill on medium heat.
IMPORTANT!!!!
BE SURE TO OPEN THE CAN OF BEER BEFORE SHOVING IT UP THE CHICKENS ASS.
Darlene DS ..9-19-06
OFFICIAL ANGEL
Kryst.......6-27-07
KellyKirk........8-6-07 now our DS FOREVER ANGEL....I will always remember
BettyBoop.....2-26-08
Jewel506...5-26-10
Ragamuffin...9-29-10
185# gone forever
Aw **** thanks for paying attention to detail. Biggest risk at my house is that can of beer will be empty before it reaches the chicken's ass.
Today I bought my very own grill and had a friend assemble it, and presented my hubby with this gem. He whined about expense. He is banished to the couch and to canned food for a couple of days. I might just grill the first steak and eat it in front of him and tell him he gets PBJ for being a jackass. Said grill was 75% off, and I had someone assemble it dammit. I'm pissed.
Gotta love these marital moments LOL.
Today I bought my very own grill and had a friend assemble it, and presented my hubby with this gem. He whined about expense. He is banished to the couch and to canned food for a couple of days. I might just grill the first steak and eat it in front of him and tell him he gets PBJ for being a jackass. Said grill was 75% off, and I had someone assemble it dammit. I'm pissed.
Gotta love these marital moments LOL.
Another fun grill thing is the kebab. Key here are a couple of things: 1) even sized bits and 2) good solid skewers.
Your meat needs to be actually a tiny bit BIGGER than your veggies. This is counterintuitive cuz with think of rare meat and cooked veggies, but it is nonetheless true, especially if your meat is beef. Marinate your meat o choice in precut hunks. Thread 'em all on the skewer. BTW it's totally honorable, especially as a DSer, to make skewers of all meat and other skewers of all veggies, plus it makes cooking issues easier.
Yummy marinade choice: Salad dressing of choice for everything. Guaranteed to suit everything on the grill. Creamy dressings are more likely to flare and scorch than translucent dressings, but both styles are doable. French dressing gives a particularly interesting finish because it's sweet tart and somewhere in between creamy and translucent.
Build your skewer being mindful that your veggie choices are likely to be oddly cooked unless you're an expert. If you're picky, refer back to advice to not mix meat and veggies, cuz meat doneness is less negotiable than veggie doneness for health reasons. Sear your skewers on at least two sides on very high heat. Turn the heat down and grill till the MEAT is appropriately done and to hell with veggie doneness. This sounds callous but you will acquire a feeling for how to get the meat and veggies done right.
Do not skimp on skewer quality or chunk size. Skimping on skewer quality means your bits will fall through the grill and burch. Skimping on chunk size means they'll shrink to nothing and scorch and be disgusting.
Your meat needs to be actually a tiny bit BIGGER than your veggies. This is counterintuitive cuz with think of rare meat and cooked veggies, but it is nonetheless true, especially if your meat is beef. Marinate your meat o choice in precut hunks. Thread 'em all on the skewer. BTW it's totally honorable, especially as a DSer, to make skewers of all meat and other skewers of all veggies, plus it makes cooking issues easier.
Yummy marinade choice: Salad dressing of choice for everything. Guaranteed to suit everything on the grill. Creamy dressings are more likely to flare and scorch than translucent dressings, but both styles are doable. French dressing gives a particularly interesting finish because it's sweet tart and somewhere in between creamy and translucent.
Build your skewer being mindful that your veggie choices are likely to be oddly cooked unless you're an expert. If you're picky, refer back to advice to not mix meat and veggies, cuz meat doneness is less negotiable than veggie doneness for health reasons. Sear your skewers on at least two sides on very high heat. Turn the heat down and grill till the MEAT is appropriately done and to hell with veggie doneness. This sounds callous but you will acquire a feeling for how to get the meat and veggies done right.
Do not skimp on skewer quality or chunk size. Skimping on skewer quality means your bits will fall through the grill and burch. Skimping on chunk size means they'll shrink to nothing and scorch and be disgusting.
Two of my especially delightful side dish discoveries: grilled potatoes and grilled zucchini.
Taters: Choose new taters with thin skins that are about the size of an extra large egg. Scrub em nicely. Toss em in olive oil with a little garlic. Throw em on the grill so they sear and get marks. Turn down the heat and close the lid and let 'em bake, checking them frequently.
Zukes: Maximum zuke size is about 8-10 inches. Clean 'em off, whack off the ends, slice in half lengthwise and each of them in half long ways. Brush with garlic infused olive oil. Throw 'em on the grill on high heat so they get grill marks. Turn down the heat, turn em over a couple times, and cook till they're as done as you like. Easy peasy.
Taters: Choose new taters with thin skins that are about the size of an extra large egg. Scrub em nicely. Toss em in olive oil with a little garlic. Throw em on the grill so they sear and get marks. Turn down the heat and close the lid and let 'em bake, checking them frequently.
Zukes: Maximum zuke size is about 8-10 inches. Clean 'em off, whack off the ends, slice in half lengthwise and each of them in half long ways. Brush with garlic infused olive oil. Throw 'em on the grill on high heat so they get grill marks. Turn down the heat, turn em over a couple times, and cook till they're as done as you like. Easy peasy.
As much as I hate to give Rachel Ray even a nanosecond of credence, there IS something special about "EVOO." I tried canola oil on my grill veggies and it was NOT a nice thing.
Other yummy grill veggies--mushrooms, beets if you plan for time to peel them, peppers of all kinds (GREAT yummy thing was pepperoncini peppers on the grill--from organic gardener no less)--little bunches of spinach, carrots barely bit enough to not fall between the bars....
Other yummy grill veggies--mushrooms, beets if you plan for time to peel them, peppers of all kinds (GREAT yummy thing was pepperoncini peppers on the grill--from organic gardener no less)--little bunches of spinach, carrots barely bit enough to not fall between the bars....
Most Active
Recent Topics
