Post anything related to grillin' or just chillin outside with food and games.

including but not limited to: recipes and pictures of food, your outdoor patio/deck area, grills, smokers, pits, outdoor drinking games, etc.

Just bought a 27" LED TV so I can watch baseball on the deck whilst grilling or otherwise. Got MLBtv hooked up via PS3.



peppers stuffed with cilantro, cheese, onion, and pineapple with a peach hot sauce



said peppers after grillin' with pork chopped that was stuffed with apple chutney and rosemary



baby bell peppers stuffed with peach hot sauce and blueberries. Parmesan-herb crusted NY Strip medium rare

4/18/2012 6:57:09 PM

i'm hungry

4/18/2012 7:03:26 PM

I'm about to grill a few steaks....

4/18/2012 7:07:03 PM

Nice crocs, faggot


Hot sauce and blueberries on a steak? I'm consider myself someone who likes to experiment with some funky stuff, but that seems pretty crazy. Even as a separate side dish, surely the flavors would still intermingle. I'll be posting some of my own stuff in this thread in this thread in the coming months. Finally got a porch, finally got a grill, finally got a non-vegan roommate. I'm locked and loaded like its 1993.

4/18/2012 7:12:02 PM

^My feat sweat like crazy, they are necessary in the summer unless I want to wear socks and shoes. and the blackberries have a peach hot sauce on them. I actually really liked that dish with the tartness of the berries, hotness of the sauce and the whatever-ness of the peppers. I'm really big on contrasting flavors like habernero/cilantro (hot and cool) and the like

I eat an amazingly unhealthy amount of red meat. god I love my grill (1980's Weber I got from Dad).

[Edited on April 18, 2012 at 7:15 PM. Reason : ^]

4/18/2012 7:12:34 PM

by the way, this is the single greatest marinade/salad dressing/accoutrement ever made:



I fuck around and do my own marinades half the time...the other half I stick whatever is I'm grilling in a bag with this shit. It's phenomenal. I get it at Earth Fare down here. Can probably find it at Whole Foods or Fresh Markets in NC. Shit is delicious.

4/18/2012 7:20:43 PM

I'll have to check that out. I got some awesome bbq sauce from a farm in Calabash but I saw it at the farmer's market too. I can't find it online and can't remember the name off the top of my head, I'll post it when I get home.

anyone use this?



thoughts? it's strong as hell. most people love it or hate it.

4/18/2012 7:25:46 PM

Little too strong IMO unless you have a cheap cut. Robs too much character from a nice filet.

And don't patronize us, we have Earth Fare here too.

4/18/2012 7:36:21 PM

I got this coleman road trip grill off craigslist for a tailgate we did a couple summers ago but it's such a badass little grill that i just use it at home too



when I'm done I can just fold it up and lean it against the wall in the garage. for a grill this size it's pretty even heat, either i'm just used to it or it's that easy but i get my steaks right every time

4/18/2012 7:43:30 PM

We use Dale's on pork; let the meat sit in it for about 15-20 minutes and then throw it on. It's good on tenderloin. Steaks just get salt and pepper.

We cook on this, my dad made it:



We always joke about how funny it looks cooking for two on it.

4/18/2012 8:24:37 PM

If Dale's had half as much salt it would still be too salty.

4/18/2012 8:37:34 PM

^^that's awesome.

when I cook steak I don't use salt. I really only get thick cuts and prefer NY Strips or Sirloin - not a huge fan of filet (no resistance, and less flavor imo) or ribeye (too much fat).

I try to get it up to room temp, dry it out with paper towels as much as possible, and rub in garlic powder, onion powder and black pepper. salt brings moisture to the surface which fucks up the sear and also causes a steaming effect. I like to use a cast iron skillet and get it white hot and sear the shit out of it using an induction heater outside, or if I'm somewhere with a good ventilation system I do it indoors on stove top. I use a digital thermometer to get the proper temp, and then let it rest for 10 minutes and add salt when I eat it.

I like that dales stuff on bad cuts of meat as slave said, never on a good steak.

[Edited on April 18, 2012 at 8:48 PM. Reason : badass grill]

4/18/2012 8:48:13 PM

got the stok island 2-burner propane grill on clearance from HD last year for $100 (retails $300): http://www.homedepot.com/buy/stok-island-gas-grill-243703.html

http://www.stokgrills.com/grills/island.php



it's bigger than it looks...great reviews, too: http://www.gadgetreview.com/2011/09/stok-island-review.html



[Edited on April 18, 2012 at 8:55 PM. Reason : pics]

4/18/2012 8:53:45 PM

this is the bbq sauce I was talking about. you can get it at the farmer's market in the indoor part. this is seriously the best bbq sauce I've ever tasted. really tangy. Bone Suckin' Sauce is good but has nothing on this stuff. It's made at home in small batches by some lady and it's won a lot of blue ribbons.

4/18/2012 9:04:30 PM

http://sweetwaterspice.myshopify.com/products/apple-chipotle-bbq-bath

get this stuff at whole foods, use it on some boneless skinless chicken thighs and holy shit it is fucking amazing

4/18/2012 9:06:44 PM

4/18/2012 9:28:08 PM

Also, rocking a Holland grill. I can see how some people wouldn't like them since it is only one temperature but it cooks some damn good food once you get used to it.

4/18/2012 9:31:08 PM

Grilling is my favorite pastime. Butcher tip, go for the chuck-eye when nothing 'better' is on sale. If you get lucky, you will get the cuts immediately adjacent to the rib eye. Just as good IMO and sometimes as low as 3.49/lb.

I go with Montreal Steak seasoning mixed with olive oil and a dash of soy sauce, let it soak for 30 min at the most.

Keep my grill next to my shop, where I have a 32" TV hooked up to Dish, stereo system/PC/turntable/kegerator/deep fryer. Its my refuge.

Chuck-eyes and shrimp from last night:



Got some babybacks on sale last week at FL, can't wait to grill them

[Edited on April 18, 2012 at 9:49 PM. Reason : better]

4/18/2012 9:38:01 PM

Quote :

""

I only use Dales on chicken. I don't put anything other than salt/pepper on steaks. And when it comes to Ribs, it's Sweet Baby Ray for the mopping. I have an extensive dry rub that I use for ribs as well, but I can not pass along it's contents.

[Edited on April 18, 2012 at 10:41 PM. Reason : a]

4/18/2012 10:40:37 PM

so noone's gonna say anything about the OP saying he stuffed those peppers with blueberries when he clearly did not? TWW is changin' man....

4/19/2012 8:34:14 AM

God I love our grill and deck so much. I think our neighbors believe we don't own a dining room table because we're always eating outside, even if we didn't grill

My sister got me this cookbook for my birthday and it has some pretty awesome looking grilling recipes in it. Might try one this weekend.

4/19/2012 8:46:15 AM

Our go-to 'feed a lot of people' grilling choice is chicken quarters, dipped in a 50/50 mixture of



and



sprayed with a mixture of vinegar and water (1:3) occasionally.

So. Tasty.

4/19/2012 8:50:28 AM

I love doing simple pork chops over charcoal and hickory chips basted with apple butter. The combination of the smoke from the grill, the savoriness of the pork, and the richness of the apple butter is amazing.

I've got a pork shoulder that I'm waiting for the right weekend to do in my vertical charcoal smoker. I'd love to hear your favorite rub recipes.

4/19/2012 9:48:36 AM

I need to invest in a smoker. I've been using my Weber to smoke most of my ribs or a pork shoulder, maybe brisket but you can only fit 1 rack of ribs on there.

Getting a smoker would allow me to smoke more than 1 item at a time.

For mopping, I make my own sauce that is just my dry rub with apple cider vinegar/ketchup added.

4/19/2012 11:02:39 AM

I, too, would like a smoker. What I really want is a Big Green Egg but I have trouble ponying up that kind of cash.



just picked some up today, that stuff is pretty awesome.

I'm a teriyaki fiend. I go through an incredible amount of kikoman and I love this stuff:

Quote :

"so noone's gonna say anything about the OP saying he stuffed those peppers with blueberries when he clearly did not? TWW is changin' man...."

I meant blackberries, but I'm growing blueberries right now so probably had that on my mind when I typed that. Blueberries wouldn't work well with that, too sweet.

I just picked up a grass-fed NY Strip from whole foods. I've never tied grass fed before so I'm really interested to see the difference. I like gamey meats so I'm hoping for some wow here.

4/19/2012 2:47:03 PM

^ You should try the teriyaki sauce at Trader Joe's. Pretty good. But nothing will beat the habanero teriyaki sauce sitting in my fridge currently.

4/20/2012 8:29:13 AM

I got one of those off the side of the road a couple months ago. It had a sign that said "FREE!" and there was a bag with a propane tank taped to it. It seriously looks like it was used once, cleaned, and hasn't been touched since. Great find...They were about $180 at Amazon when I looked it up. Can't wait to take it to the beach sometime.



I bought one of those when they were on sale for $100 too! Haven't had a chance to use it yet. I got it for my weekend place at Lake Gaston, so it's about time.


I'd like to get a Green Egg smoker for the house whenever my current grill fails. It's about 5-6 years old and has a ton of rust in the bottom; probably not worth new burners whenever they fail. I'll probably just use the little red Coleman for gas grilling and the Green Egg for serious cooking when the time comes.

4/20/2012 10:08:25 AM

+1 for scott's/carolina treat mixture on chxn

4/20/2012 10:45:47 AM

ate that grass fed ny strip last night. it was definitely more tender and seemed to have more marble to it. I thought the flavor was buttery-er than normal cuts also but all in all, I think for $19 a pound (whole foods) I think somebody would be better off with a thicker regular steak, prime cut, or even organic steak but the grass-fed is just not worth the extra money imo.

4/21/2012 2:20:35 PM

tried another grass-fed cut. got a london broil cut for $9.99/lb, which isn't great for london broil but it was more tender and ate more like a sirloin/strip. the non-grass fed was $8.99. would eat again, so I partially recant my previous statement regarding grass fed beef.

marinated it in that garlic sauce stuff, a little teriyaki and threw in two sprigs from my rosemary plant. it was good. also made some grill potatoes (half boil, coat in evoo and spices, grill till crispy)

4/26/2012 1:20:55 AM

anyone recommend a good marinade/sauce/dry rub for a large amount of chicken?

My go to is usually Carolina Treet. but may mix it up a little bit. grilling for about 8-10 people.

4/27/2012 10:04:34 AM

Can't go wrong with jerk chicken imo.

4/27/2012 10:15:36 AM

lock this shit unless you guys are going to share

I'm Krallum and I approved this message.

4/27/2012 10:29:05 AM

4/27/2012 12:23:26 PM

I am about to go up to char-grill and grab lunch.

4/27/2012 12:25:08 PM

did kabobs tonight (sirloin, red/green bell peppers, red onion) that I had marinated in a combination of the island teriyaki and that garlic stuff vinaigrette.

roasted some poblano peppers for a little kick (though next time I'll go Serrano or something hotter) and made some dill rice - dill from the garden, butter, garlic/onion/cayenne/ginger powder and key lime juice.

should have taken a pic but oh well. I have a bunch more stuff marinating for the weekend



[Edited on May 1, 2012 at 3:17 AM. Reason : ha I noticed I spelled feet as feat in my second post can't believe nobody called it ]

5/1/2012 3:12:51 AM

some of you people watch too much food network.

5/1/2012 7:15:21 AM

Been grilling a lot of chicken lately since whole birds have been on sale. Going to try this one tonight:

http://allrecipes.com/Recipe/Cherry-Bomb-Chicken/Detail.aspx?src=vid100

The brine has an interesting taste, looking forward to tasting the end result.

5/18/2012 2:20:13 PM

every one of those grills is overgrill (yuk yuk)

http://www.oldsmokey.com/

5/24/2012 6:35:51 PM

How do you people grill your squash and zuccinni? Basket, skewer, foil pouch?

5/26/2012 5:14:15 PM

I usually put mine right on the grill grates after coating with olive oil and spices. a basket would work too

5/26/2012 5:17:01 PM

yeah I slice them lengthwise and throw them straight on, pouring teriyaki on often

5/27/2012 5:36:10 PM

So what's everyone grillin' this weekend?

5/27/2012 6:17:00 PM

i shouldve taken a picture last night, had like 20 half-chickens on the grill lookin delicious as fuck (which they ended up being)

5/27/2012 6:17:53 PM

How do you all cook your ribs?

5/27/2012 9:58:14 PM

Had a sweet cookout with the fams at Kerr Lake yesterday. No pics, but good food and good times.

5/27/2012 10:11:08 PM

^^it depends. if you want to do it right you have to marinate it at least overnight and then slow cook them for several hours, and smoke them if possible. If you want to do it fast, just boil them and then grill them to get the char.

I have a nice tri-tip sirloin that I've been marinating in that island teriyaki stuff for about a week. Kinda forgot about it, but will be grilling that tomorrow.

Dad and I cooked some fantastic steaks we got from The Meat House yesterday. I got a 1.5lb ny strip and he got a delmonico ribeye, was awesome.

5/27/2012 11:39:34 PM

Quote :

"and then slow cook them for several hours"

I was planning on ~250 degrees for 3-4 hours, indirect heat on the grill...until the ribs are ~190-200 degrees. Haven't decided if it's going to be all on the grill or some sort of grill + oven combination (that's what I do with my shoulders and they always turn out great.

I've seen some recipes of wrapping the ribs in foil with cider vinegar or some sort of liquid sauce and going to 350 to boil the liquid which tenderizes the ribs...not sure I wanna try that anytime soon though, gonna stick to low and slow unless i hear different.

5/27/2012 11:58:09 PM

^Smoking a shoulder today. Had a friend recommend smoker until internal 135 degrees then oven at 350 until internal of 195. Is your system similar?

5/28/2012 8:49:57 AM

^ Indirect heat on ~300 degree propane grill with smoke bombs (foil + chips) until i feel like going to bed...usually a few hours, then in the oven at ~225-250 for 10 hours. I've never tried higher temperatures but I can't imagine it would be too bad. I do wrap the shoulders in foil before going into the oven to seal in all the juices (and i often baste with them).

5/28/2012 11:53:34 AM