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Grilling recipes club
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Khergit Deserters
Crom's Angels
#1 - 2015-06-01 23:41:10 UTC
It's grilling time again (well, in parts of the Northern Hemisphere), so let's hear what you're grilling up these days. I for one need some new ideas, for variety.

To get it started, here's one: Micronesian Barbecued Chicken The Micronesia islands used to be colonies of Japan, then U.S. territories. So they use food products from both places in their cooking. Substitute your local variant, if unavailable.

-Cut up a chicken into fairly uniform-sized pieces, so they'll all cook at about the same speed. For example, cut the breast into 3 pieces and the thighs into 2 pieces, so they'll be done around the same time as the legs and wings. Use free-range chicken, if you can. (Tough, skinny, local-raised, bug-eating chickens are highly prized on the islands for grilling. The flavor and texture of imported frozen factory-farmed chicken is pretty depressing, in comparison).

-Your marinate:
Lemon or lime juice (The local version is juice from a gnarly, knotty slightly bitter lemons that grow wild. A mixture of lemon and lime juice would be about the same).
Kikkoman soy sauce
Kraft original barbecue sauce
Onion (sliced into disks, then cut across into onion "strings")
A lot of coarse salt
Optional, for the more crusty people in your crew: One chopped Thai chili (the tiny really hot ones)

You need enough marinate to have the chicken totally deluged in it. If you put everything in a bowl, the chicken pieces should be completely submerged in a soup of marinate.
You want the marinate to have enough lemon/lime juice that it will "cook" the chicken meat. Their shouldn't be any pink left when you're done marinating. And any meat's texture should look like it has been demolished by that juice-- no raw details left, it's should look like it's already cooked.
Don't add enough barbecue sauce that the marinate becomes thick. It should be thin enough that the sugar won't char much on the grill.

-Marinate for a whole day. The local guys don't have refrigerators, they marinate outdoors, a temperatures that are late-Spring-like outside of the tropics. I suppose all of the salt, soy sauce, and juice acid preserves the chicken.

-Invite your friends over early and cook the chicken right over the coals, but with low heat. Throw more tinder/charcoal on as you go along to keep your fire just right. Don't worry about flare-ups, flames, or blackened pieces. Just keep moving the pieces around, until each one is a little gem ready to eat. Ignore any advice about not turning meat on the grill over too much. Drink beer and b.s., let everybody take a turn and minding the chicken and the fire. Everybody gets their turn being responsible for being the cook and and the campfire pyromaniac. Smile Nice way to spend an afternoon and evening.

Let's hear about those grilling dishes!
Le Moineau
Sebiestor Tribe
Minmatar Republic
#2 - 2015-06-03 02:55:41 UTC
Grilled onion: take a sweet onion and peel. Scoop out a hollow in the top and pour in a dash of beef bullion powder. Cover bullion with a large dollop of butter. Wrap in tinfoil like a chocolate kiss and place on grill. Grill until onion is at desired tenderness. Served best over cheese burgers.


Raspberry chipotley pork chops: you can buy or make a raspberry chipotley sauce with which you baste onto your pork chops as they grill. The sauce goes perfectly with grilled pork and adds a nice zip to a great meal. Sauce is best used with thick cut chops from a butcher shop.


Sweet grilled trout: place gutted trout onto a square of tinfoil. Rub butter over the outside and inside the trout. Next rub brown sugar inside the trout and sprinkle liberally on the outside. Add a sprinkle of lemon if so desired, I found that it was not needed but my tastes are my own. Wrap up trout in the square of tinfoil into a packet and place on the grill. I tested the meat with a fork after fifteen minutes but each grill is different so test meat under your own discretion. This technique works even better over a nice bed of coals using freshly caught trout.
Azda Ja
Native Freshfood
Minmatar Republic
#3 - 2015-06-03 08:35:38 UTC
Ćevapčići

http://allrecipes.com/recipe/serbian-cevapcici/

Wish I could be cool and post my own recipe but I've never actually made any of these myself. Figured I'd post anyway because any self respecting meat lover needs to try these.

Grrr.
Khergit Deserters
Crom's Angels
#4 - 2015-06-04 19:01:05 UTC
Mmmm, some tasty-sounding stuff here. Going to try that beef bullion grilled onion for sure. Ćevapčići looks and sounds amazing. The recipe includes baking soda.... Internet search says baking soda tenderizes meat. I suppose it adds some fluff to the sausage, too. (If there's any acid in the food, the baking soda will make bubbles).

Teriyaki-ish Pork Chops
Marinate: soy sauce, crushed and sliced fresh garlic, slices of fresh ginger, a little brown sugar or sugar. I add lemon juice, otherwise it would be real teriyaki sauce.
Marinate your pork, then grill it.

Jaga Bataa (Japanese)
Boil potatoes until they're cooked, but not soft that they fall apart when you cut them. Peel them. Cut each potato in half (lengthwise). Toast the halves facedown on the grill, until brown bubbles and crisp crust forms. Flip them and toast the other side the same way.

Put butter, salt and black pepper on a plate. Put the hot potatoes on it to melt the butter. Flip them around to cover each potato with the butter and seasoning mix.

Grilled Sweet Peppers
Grill small yellow, orange and red sweet peppers until they're black on one side. Turn them over and blacken another side. Take them off of the grill as soon as they start to inflate. (Or, blacken just one side and leave the other side fresh, so the cooked pepper still has a little crisp texture).
Le Moineau
Sebiestor Tribe
Minmatar Republic
#5 - 2015-06-05 01:15:07 UTC
One more recipe, I know some others and I'll post more as I remember them.

Ginger sesame chicken salad:

This one is my own creation. It's really good on those hot summer days that are too hot for eating hot food.

I found a sesame ginger dressing/sauce at monstermart. look in the vegetable cooler section were they sell the lettuce.

I use chicken tenders but boneless breasts work too. As I'm grilling the chicken I slather the sauce over the meat until the chicken is done. In the kitchen I slice the meat into strips.

Make a salad with your greens of choice. I like to make mine with romain and add wild edible greens that I pick from the lawn. Along with the salad I put out condiments. I use pecans, walnuts, diced boiled egg, homemade bacon bits, mandarin orange slices.

Along with the greens condiments and grilled chicken, the salad makes for a nice summer evening meal.
Khergit Deserters
Crom's Angels
#6 - 2015-06-05 23:41:40 UTC
Le Moineau wrote:
One more recipe, I know some others and I'll post more as I remember them.

Ginger sesame chicken salad:

This one is my own creation. It's really good on those hot summer days that are too hot for eating hot food.

I found a sesame ginger dressing/sauce at monstermart. look in the vegetable cooler section were they sell the lettuce.

I use chicken tenders but boneless breasts work too. As I'm grilling the chicken I slather the sauce over the meat until the chicken is done. In the kitchen I slice the meat into strips.

Make a salad with your greens of choice. I like to make mine with romain and add wild edible greens that I pick from the lawn. Along with the salad I put out condiments. I use pecans, walnuts, diced boiled egg, homemade bacon bits, mandarin orange slices.

Along with the greens condiments and grilled chicken, the salad makes for a nice summer evening meal.

Oh man. That combo meal is so totally different and so good-sounding. People in this house are going to like that, especially the girls. o7, thanks!
Le Moineau
Sebiestor Tribe
Minmatar Republic
#7 - 2015-06-06 02:19:13 UTC
Ok here is a little tidbit.

A year ago, my girlfriend and I were making philly cheese steak sandwiches. Normally we would sauté the peppers and onions I a pan on the stove.

I came up with idea of grilling the peppers and onions. I sliced both into strips like normal and I used a fish grilling basket to keep the whole lot manageable.

For those who don't know, a fish grilling basket is a two part contraption that is hinged like a waffle maker. Open the basket and lay what your grilling on the bottom mesh the swing the top part down and with a simple locking ring, lock everything down with the top mesh. Being that it's made of metal mesh you can grill small loose food stuffs on both sides without loosing anything

The grilled philly is absolutely delicious btw.

P.s. I added a couple strips of bacon while grilling for flavor and juiciness.
Le Moineau
Sebiestor Tribe
Minmatar Republic
#8 - 2015-06-09 03:11:22 UTC
Here are a few tips and tricks for grilling. Most people who grill will know most of this but maybe someone will learn something new.

The more fat interspersed in the cut of meat will generally mean a juicier more flavorful piece of beef. A very lean piece of beef will generally turn out drier and tougher. Of course there are exceptions to the rule.

Be gentle with beef burgers when grilling. The more you press and rough house with them, the more juice is lost.

You don't need one of those thousand dollar grills to get great results. Some of my best meals were cooked over a bed of coals using a forked stick to hold the meat.

When your grilling for several guests a great way to entertain is to involve everyone. Pick simple little items that others can cook on the grill without much effort. For example cooking sausage chunks on the grill is a no brainer. Involving everyone makes the event way more memorable.

A great way to cut the strong flavor in fish is coating the fish with mayonnaise. The flavor of the mayo after grilling is very light so it doesn't overpower the fish.

When grilling I like to keep a spray bottle or two handy. One with a light mix of sea salt and one with plain water. Use the plain water sprayer to control hot spots in the coals. Use the sea salt mix to sparingly spritz the food that's in danger of getting too hot or becoming burnt..

Use cooking spray on the grilling surface to prevent the food from sticking. A word of warning!!!!! Cooking sprays can be very flammable. I usually pick up the grill sections with pliers and spray them down away from the flames.

Don't forget to clean your grill.

Also use a cover over your grill once it cools completely. This keeps external rust at bay.

That's all I could think of at the moment. I'll edit more in when I think of them.

Happy grilling o7
Le Moineau
Sebiestor Tribe
Minmatar Republic
#9 - 2015-06-21 01:54:30 UTC
Ok ladies and guys.

Here is a dessert recipe for the grill

Baked apples on the grill

Halve an apple of your choice. I would think that a apple suitable for baking pies would be the ticket here.

Scoop out the core, leaving a hollow space.

Add brown sugar and cinnamon along with a pat of butter inside the hollowed out space.

Wrap in tin foil and place on the grill or if your camping, place directly on the coals.

I would use a toothpick to test the apple as you cook it. You don't want it too firm but you don't want apple sauce either :P

Enjoy!!!
Khergit Deserters
Crom's Angels
#10 - 2015-06-21 02:50:42 UTC
Great stuff! Need more, summer's still with us.

Anybody have a good marinate or rub for beef kebabs? I've tried a few internet recipes, but none of them came out tasting like restaurant kebabs.

Here's an easy one in the meantime: Grilled vegetables/veg kebabs
-Assemble any combination of vegetables you like or have on hand. Some ideas-- green peppers/capsicums, sweetyellow/orange/red peppers, Anaheim peppers, yellow squash, zucchini, mushrooms, tomatoes, onions.

-Cut each veg at it's own best size, according to its cook time and how you want it to come out. For example, if you want your squash to be roughly as soft/crispy as your green pepper, you might want to cut them fairly thin. If you don't want your tomatoes melting while your onions are still toasting, cut them into bigger and sturdier chunks. (Best not to cut mushrooms at all. They get a toasted skin and boiling liquid tender inside, if you leave them whole. If you cut them, you may end up with dry papyrus).

-Skewer them, using two skewers side by side. You need two, because if just one, the vegs get liquidy in the middle and loose. So when you want to flip the skewer, some items don't turn over. They just follow gravity and hang. (Great thing about kebabs-- the hot metal skewer is cooking the thing from the inside, while the coals are roasting it and cooking it from the outside).

-Grill directly over hot coals. If you slow-bake the vegs, they'll come out soggy. I finish cooking the meat (over coals) and put it on a platter to cool. Then consolidate the remaining coals into a bed, and let the meat smoke smell burn off. Then lower the grill to close to the coals, and put the veg skewers on. So you get smoky grilled meat, and on the side, vegetables that are toasted black in places, but still fresh tasting and a little crispy.

-Have a jar of olive oil and a brush with you. After you flip the skewers, some vegs may look dried and mummified, while others don't look done yet. Apply a little of that olive oil to the dryer ones while the other side is toasting. Gonna be good when you're done. Oh yeah.
Kira Jonsdottir
Jameco Industries
#11 - 2015-06-22 01:13:02 UTC
Grilled leg of lamb

ingredients:

1/2 cup of extra virgin olive oil
1/4 cup of freshly squeezed lemon juice
4 cloves of garlic, minced
1 tablespoon of dried & crushed oregano
2 teaspoons of salt
1 teaspoon of black pepper
1 butterflied boneless leg of lamb (approximately 2 kg)

Method:

1: Combine olive oil , lemon juice, garlic , oregano , salt and pepper in a plastic bag and add the leg of lamb taking care to thoughly coat the lamb.
2: Place the lamb in a baking pan and put it into the fridge turning it at regular intervals for a minimum of 8 hours or up to 24 hours.
3: Bring the lamb to room temperature 1 hour before cooking.
4: Prepare the grill for cooking with medium hot charcoal (or the moderate setting if using a gas grill)
5: Remove the lamb from the marinade and skewer it lengthwise with metal skewers
6: Place the lamb on a lightly oiled grill rack, turning the meat as necessary to ensure even browning.
7: Cook until medium rare (when it reaches an internal temperature of 55–60 °C measured with a meat thermometer)
8: Remove the meat from the grill and remove the skewers , lightly wrap it in foil and allow it rest for 20 minutes.
9: Cut the lamb in slices across the grain and serve with your choice of salads.