Grilling!
- Thread starter Hawk Teflon
- Start date
Richard J. Johnson
Joystick Member
I grill about 3 days a week. I love it. My stuffed bugers.
2 pounds of ground beef
1 Asian Pear
1 Portabella Mushroom Cap
1 Red Onion
REAL worcestershire sauce-not that cheap crap.
half block of Asiago Cheese
Dice Onion, Pear, and Mushroom -Combine with Beef along with sauce
Then season to your taste-we are in MD so Old Bay goes in everything-combine with Beef
Then cut your cheese to desired size and place inside burger and cover until no cheese is showing.
Grill to your liking. BUT HERE IS THE KEY. Take a water bottle and dump half of it out. poke a few holes in the top. Then add worcestershire, I cap of vinegar, salt, Pepper and any thing else you want. Then on each flip, spray a little on the burger. It keeps them super moist and seasons them.
Try it and you love it.
When the cheese starts to escape wait about 4 minutes and take them off.
2 pounds of ground beef
1 Asian Pear
1 Portabella Mushroom Cap
1 Red Onion
REAL worcestershire sauce-not that cheap crap.
half block of Asiago Cheese
Dice Onion, Pear, and Mushroom -Combine with Beef along with sauce
Then season to your taste-we are in MD so Old Bay goes in everything-combine with Beef
Then cut your cheese to desired size and place inside burger and cover until no cheese is showing.
Grill to your liking. BUT HERE IS THE KEY. Take a water bottle and dump half of it out. poke a few holes in the top. Then add worcestershire, I cap of vinegar, salt, Pepper and any thing else you want. Then on each flip, spray a little on the burger. It keeps them super moist and seasons them.
Try it and you love it.
When the cheese starts to escape wait about 4 minutes and take them off.
Not advisable while preparing food if anyone is observing.
Postmaster
Dark Side of the Camera
Jeeeeez Richard please stop it, that´s so mouth watering it´s killing me
Frank
ATL Media Group
Veteran
Hawk Teflon
Veteran
We haven't gone to the store since the initial post, so I haven't been able to pick up anything new. Tonight, my wife cooked chicken breasts on the grill while I fixed the shower. She threw some bacon on the grill, too. We'd never seen that done, but it worked out. 2 birds, one stone. Add some cheese to melt on top, and dip in BBQ sauce. Way easy, and really good! I'm excited to go get some flank steaks this weekend!
Pookie
Veteran
William_Robinette
Shallow Member
My defacto London Broil marinade. Never used honey though, will have to try it out sometime.
I like my burgers with a little fresh chopped onion and Italian seasoning in kneaded into the beef before slapping it on the grill.
Also, get a grill basket and throw some vegetables in there! Fast and easy.
David W. Richardson
Chapelgrove Films
I love this book. It's helped me a lot with grilling...
http://www.amazon.com/Grilling-Better-Homes-Gardens-Kitchen/dp/0696210290
http://www.amazon.com/Grilling-Better-Homes-Gardens-Kitchen/dp/0696210290
Otis Grapsas
Carbonite Member
These modern little grills are like toys
A grill needs:
1) Open space. Yes there are premanufactured grills that can do the job, but it's a major compromise. Free air flow is key. The barrel mentioned in a previous post can produce two grills that are practically open. It's faster and makes mounting small stuff easier but it's inferior.
2) Coal. Ideally, start with wood. Start a fire and let it reduce to hot coal.
3) Use a lighter and thin branches for starting the fire. Just say no to kerosene. The real purists can start a fire with sticks.
4) Patience. Or a motor. Real grilling involves constant rotation not flipping around.
5) Forget burgers and small stuff. Get a whole animal. Good luck finding one these days. No, a chicken will no do.
6) Get some tools and hardware for mounting the animal to the skewer. An 50" long 1" thick skewer will do for the actual grilling. A square section is better then a circular one. You will probably need help for mounting the animal to the skewer. Starting the job is easy, you won't need the anatomy knowledge of Da Vinci but finishing it by passing the skewer through the skull can be tricky. Try to not damage walls and furniture.
7) Forget beer. You need red wine. Beer is relatively modern.
8) Nothing should ever be medium rare. Ever! This is a rule that is so important that Greeks and Italians apply it to cooking in general, even when it's not appropriate to the dish.
9) Seasoning is simple. Did I say seasoning? I meant salt and pepper. 2:1. 200gr of it. It cannot be done on the surface. You get a very sharp knife and think of an enemy, a competitor, an ex, you know. You stab the creature two dozen times and fill the wounds with seasoning. Think of one hit per major muscle. Get an anatomy book.
It looks like this:
http://glykia-zoi.pblogs.gr/files/130332-arnia.jpg (WARNING: This image might be offensive to some people, but what are you doing in grilling thread?)
When the meat starts coming off the bones, it's ready.
It's a lengthy process, but think of the advantages! The preparation of the grilling can drive the wife and the kids to vegetarianism
A grill needs:
1) Open space. Yes there are premanufactured grills that can do the job, but it's a major compromise. Free air flow is key. The barrel mentioned in a previous post can produce two grills that are practically open. It's faster and makes mounting small stuff easier but it's inferior.
2) Coal. Ideally, start with wood. Start a fire and let it reduce to hot coal.
3) Use a lighter and thin branches for starting the fire. Just say no to kerosene. The real purists can start a fire with sticks.
4) Patience. Or a motor. Real grilling involves constant rotation not flipping around.
5) Forget burgers and small stuff. Get a whole animal. Good luck finding one these days. No, a chicken will no do.
6) Get some tools and hardware for mounting the animal to the skewer. An 50" long 1" thick skewer will do for the actual grilling. A square section is better then a circular one. You will probably need help for mounting the animal to the skewer. Starting the job is easy, you won't need the anatomy knowledge of Da Vinci but finishing it by passing the skewer through the skull can be tricky. Try to not damage walls and furniture.
7) Forget beer. You need red wine. Beer is relatively modern.
8) Nothing should ever be medium rare. Ever! This is a rule that is so important that Greeks and Italians apply it to cooking in general, even when it's not appropriate to the dish.
9) Seasoning is simple. Did I say seasoning? I meant salt and pepper. 2:1. 200gr of it. It cannot be done on the surface. You get a very sharp knife and think of an enemy, a competitor, an ex, you know. You stab the creature two dozen times and fill the wounds with seasoning. Think of one hit per major muscle. Get an anatomy book.
It looks like this:
http://glykia-zoi.pblogs.gr/files/130332-arnia.jpg (WARNING: This image might be offensive to some people, but what are you doing in grilling thread?)
When the meat starts coming off the bones, it's ready.
It's a lengthy process, but think of the advantages! The preparation of the grilling can drive the wife and the kids to vegetarianism
These modern little grills are like toys
A grill needs:
1) Open space. Yes there are premanufactured grills that can do the job, but it's a major compromise. Free air flow is key. The barrel mentioned in a previous post can produce two grills that are practically open. It's faster and makes mounting small stuff easier but it's inferior.
2) Coal. Ideally, start with wood. Start a fire and let it reduce to hot coal.
3) Use a lighter and thin branches for starting the fire. Just say no to kerosene. The real purists can start a fire with sticks.
4) Patience. Or a motor. Real grilling involves constant rotation not flipping around.
5) Forget burgers and small stuff. Get a whole animal. Good luck finding one these days. No, a chicken will no do.
6) Get some tools and hardware for mounting the animal to the skewer. An 50" long 1" thick skewer will do for the actual grilling. A square section is better then a circular one. You will probably need help for mounting the animal to the skewer. Starting the job is easy, you won't need the anatomy knowledge of Da Vinci but finishing it by passing the skewer through the skull can be tricky. Try to not damage walls and furniture.
7) Forget beer. You need red wine. Beer is relatively modern.
8) Nothing should ever be medium rare. Ever! This is a rule that is so important that Greeks and Italians apply it to cooking in general, even when it's not appropriate to the dish.
9) Seasoning is simple. Did I say seasoning? I meant salt and pepper. 2:1. 200gr of it. It cannot be done on the surface. You get a very sharp knife and think of an enemy, a competitor, an ex, you know. You stab the creature two dozen times and fill the wounds with seasoning. Think of one hit per major muscle. Get an anatomy book.
It looks like this:
http://glykia-zoi.pblogs.gr/files/130332-arnia.jpg (WARNING: This image might be offensive to some people, but what are you doing in grilling thread?)
When the meat starts coming off the bones, it's ready.
It's a lengthy process, but think of the advantages! The preparation of the grilling can drive the wife and the kids to vegetarianism
Heh? No grill cam?
CallaghanFilms
Veteran
These modern little grills are like toys
A grill needs:
1) Open space. Yes there are premanufactured grills that can do the job, but it's a major compromise. Free air flow is key. The barrel mentioned in a previous post can produce two grills that are practically open. It's faster and makes mounting small stuff easier but it's inferior.
2) Coal. Ideally, start with wood. Start a fire and let it reduce to hot coal.
3) Use a lighter and thin branches for starting the fire. Just say no to kerosene. The real purists can start a fire with sticks.
4) Patience. Or a motor. Real grilling involves constant rotation not flipping around.
5) Forget burgers and small stuff. Get a whole animal. Good luck finding one these days. No, a chicken will no do.
6) Get some tools and hardware for mounting the animal to the skewer. An 50" long 1" thick skewer will do for the actual grilling. A square section is better then a circular one. You will probably need help for mounting the animal to the skewer. Starting the job is easy, you won't need the anatomy knowledge of Da Vinci but finishing it by passing the skewer through the skull can be tricky. Try to not damage walls and furniture.
7) Forget beer. You need red wine. Beer is relatively modern.
8) Nothing should ever be medium rare. Ever! This is a rule that is so important that Greeks and Italians apply it to cooking in general, even when it's not appropriate to the dish.
9) Seasoning is simple. Did I say seasoning? I meant salt and pepper. 2:1. 200gr of it. It cannot be done on the surface. You get a very sharp knife and think of an enemy, a competitor, an ex, you know. You stab the creature two dozen times and fill the wounds with seasoning. Think of one hit per major muscle. Get an anatomy book.
It looks like this:
http://glykia-zoi.pblogs.gr/files/130332-arnia.jpg (WARNING: This image might be offensive to some people, but what are you doing in grilling thread?)
When the meat starts coming off the bones, it's ready.
It's a lengthy process, but think of the advantages! The preparation of the grilling can drive the wife and the kids to vegetarianism
**** off. Carnivores are funnier (check the stats)
Chad, do you wrap your brisket in bacon? My drunk neighbors in KC invented this one night, now I always wrap brisket in bacon, they are big viral marketing people and did this for a joke, now it's known worldwide.
It's called the bacon explosion: http://www.youtube.com/watch?v=UR3kfP1IQHk
Wrap everything you can in bacon!
It's called the bacon explosion: http://www.youtube.com/watch?v=UR3kfP1IQHk
Wrap everything you can in bacon!
Postmaster
Dark Side of the Camera
Justin Kuhn
Veteran
I don't even like steak and I wanna try your recipe Callahan. I don't even care about BBQ and this whole thread has me hungrier than...I dunno, my German Shepard. She eats anything she can fit in her fool head.