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Pit Grilling Thread

I know I've said this before, but I really want to get some of these hot dog forks:
Weiner-Roasters.jpg


Whoa, work firewall definitely doesn't like your hot dog forks:

The site you are attempting to access has been classified as Pornography in US57- VDI-Bluecoat - No_Bad_Place - Blacklist(s);
 
Threw a couple filet mignons on the grill tonight. Picked up a $50 pork loin at Costco and cut it into about 15 steaks. We froze the ones we didn't cook. You can't beat that price.
 
Saw that The Fresh market has USDA prime whole beef tenderloins for $13/lb....really hard not to pass up that deal. The question is....do you butcher the tenderloin into 3" filets, or roast the whole tenderloin? Since its Prime, I wonder if you can taste the difference whole vs. individual steaks?
 
Saw that The Fresh market has USDA prime whole beef tenderloins for $13/lb....really hard not to pass up that deal. The question is....do you butcher the tenderloin into 3" filets, or roast the whole tenderloin? Since its Prime, I wonder if you can taste the difference whole vs. individual steaks?

When it comes to the tenderloin, there really isn't much difference between Prime and Choice. Grading is based on intramuscular fat (the marbling) and since tenderloins are pretty lean to begin with, the amount of fat marbling really doesn't come into play. On the other hand, there is a big difference between Prime vs. Choice when dealing with ribeyes and strips.

As to whole or steaks, I guess it's your preference as to how much of the grilled taste/sear that you prefer.
 
Threw a couple filet mignons on the grill tonight. Picked up a $50 pork loin at Costco and cut it into about 15 steaks. We froze the ones we didn't cook. You can't beat that price.

you eat paper thin "steaks"?
 
I didn't even see this thread until today. I'm always interested in trying some new marinades and grilling recipes!

Several years ago, my dad and one of his buddies took a 280-gallon oil drum, split it in half and fashioned a grill out of it by welding expanded metal to act as the grilling surface. They also welded some tires and a boat axle to the drum, so we can tow this bad boy around whenever we have big family cookouts. I'm surprised the thing has lasted this long since some pretty big chunks of metal have flaked off due to heat.

Anyway, we towed it to the church a few weeks ago to cook for our friend's rehearsal dinner. We ending up cooking about 70 steaks and 2 dozen chicken breasts. We marinaded the steaks with Montreal steak seasoning, Worcestershire, A-1 sauce, a little bit of Texas pete, Pepsi, and white vinegar. We marinaded the chicken breasts with Italian dressing, spicy brown mustard, Italian seasoning, canola oil, fresh chopped parsley, oregano, and garlic powder.

Whenever we make up the marinade, we'll pour a little extra into a bottle in order to add some of it to the meat as we're grilling it. This seems to keep it from drying out too much. Needless to say, it was delicious
 
So what's everyone cooking for the holiday?

I think we're grilling the usual hamburgers, hot dogs, and some chicken leg quarters. We may end up smoking some pork ribs too. I also might try one of my friend's recipes and marinate some brats in grape jelly. Sounds crazy I know, but it tastes surprisingly good. It gives a unique sweetness to it.
 
Weber Email Recipe of the Week

Prepare the grill for direct cooking over medium heat (350° to 450°F).

In a small bowl mix the rub ingredients.

Remove the membrane from the back of each rack of ribs. Cut each rack crosswise in the middle to create two smaller racks.

Season each half rack evenly with the rub. Using eight 18-by-24-inch sheets of heavy-duty aluminum foil, double wrap each half rack in its own packet.

Brush the cooking grates clean. Place the ribs on the grill over direct medium heat and cook for 1 hour, with the lid closed, occasionally turning the packets over for even cooking, making sure not to pierce the foil.

Remove the packets from the grill and let rest for about 10 minutes. Carefully open the foil packets, remove the ribs, and discard the rendered fat and foil.

Drain and add the wood chips directly onto burning coals or to the smoker box of a gas grill, following manufacturer’s instructions. When the wood begins to smoke, return the ribs to the grill, bone side down. Grill over direct medium heat, with the lid closed as much as possible, until they are sizzling and lightly charred, 10 to 12 minutes, turning and basting once or twice with the sauce. Remove from the grill and let rest for about 5 minutes. Cut into individual ribs and serve warm with any remaining sauce.
 
I'm on a strict liquid diet this weekend....boat, booze, and (*)(*)'s.
 
doing strip steaks with a topping of grilled portabellas, bacon, and bleu cheese along with grilled corn on the cob.
 
switched up the game plan for today after seeing what was on sale and grilled some 2" thick ribeyes. dry rub of ancho chili powder, unsweetened cocoa powder, salt & pepper, and a bit of brown sugar. topped with a homemade chipotle butter. parmesean/basil grilled corn on the cob on the side. had a few shock tops to wash it down.

it was #winning all around.
 
I went with some fillets and grilled wings yesterday. However, the real reason I'm posting on this thread is to say that I also tried the grilled peaches that were mentioned earlier on this thread. They were insane! I actually forgot about them because I put them on and went to eat the rest of the food, so they cooked for probably 15 minutes before I remembered to flip them. But it just crusted over the outside like a marshmellow in the fire, so actually tasted really good charred.
 
oh hell yeah, i forgot about the peach recipe from earlier. i've got some leftover peaches from a cobbler that i am going to throw on the grill tonight.
 
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