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Pit Grilling Thread

drew said:
Exact same thing as mentioned above, but I process the extra chicken breast and mix it with some salsa and cheese and use it as quesadilla filling the next day.
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I tried this last night...great call. I used lowfat sour cream, salsa, cheddar and jack cheeses, and two pre-diced, pregrilled (with heavy rub) chicken breasts. A little lemon zest and juice, and then a thorough (Rodney) Rogering by the food processor, and that was leftover gold. Thanks for the tip.
 
A Challenger Appears

http://www.foxnews.com/leisure/2011/04/26/cook-octopus/?test=faces

octopus397.jpg
 
Just a FYI, I went to my local Ace Hardware yesterday and came across large bags of hardwood lump charcoal for $11. If you use lump, its a great value.
 
OrigScreaminDemon said:
^ grilled octopus is good, although I have never made it myself

I have a recipe for grilled meatloaf from one of my Weber cookbooks that is fantastic if anyone would be interested.
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DeaconPeach said:
Oh my, those are 2 of 1297's favorite things: meatloaf and grill. WANT!
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DP...I will get the recipe from home tonight and post it...it really is awesome.
 
Here is the recipe (finally):

April's Barbecued Meat Loaf

Prep time: 20 minutes
Grilling time: 50 to 60 minutes

Meat loaf
1-1/4 pounds ground chuck (80% lean)
1-1/4 pounds ground pork
1 cup yellow onion, finely chopped
1 large egg
1 teaspoon Worcestershire sauce
2 cups panko bread crumbs
1 teaspoon granulated garlic
1 teaspoon dried tarragon
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Sauce
1/2 cup bottled barbecue sauce
1/4 cup ketchup

1. In a large bowl combine the meat loaf ingredients. Using your hands, mix until thoroughly combined.

2. Divide the meat loaf mixture in half and form into 2 loaves, about 4 inches wide and 6 to 7 inches long. Place the loaves on a baking sheet.

3. In a small bowl mix the sauce ingredients. Top each meat loaf with 3 tablespoons of the sauce mixture and coat thoroughly.

4. Using a metal spatula (you may need two), gently pick up each loaf from the baking sheet and place them directly on the cooking grate. Grill the meat loaves over indirect medium-low heat (about 300°F), with the lid closed, until a thermometer inserted horizontally through the top of the loaf registers 155°F, 50 to 60 minutes. Remove the loaves from the grill and let rest 10 to 15 minutes (they will continue to cook, allowing them to reach the recommended 160°F for ground beef and pork). Slice the meat loaf into 1/2-inch slices and serve with the remaining sauce.

Makes 6 to 8 servings


Grilling Tip:
To make meat loaf sandwiches: Slice meat loaf into 1/2 inch thick slices; slather both sides with some of the remaining sauce. Grill over direct low heat (250°F to 350°F) for an additional 4 to 6 minutes, turning once. Serve on toasted bread. Also great with melted provolone cheese!
 
Picked up a gas grill a couple weeks ago. It was originally $400 but know a guy that works at the store and it was marked down to $125. Never used gas before, but the mother f'r gets hotter than hell. Not really sure how to deal with that yet, but I figure I'll just do burgers on it for awhile until it gets a decent coat of gunk on it and cools down. As hot as it gets, should be good for some steaks though, going to give that a run tomorrow. Has a side burner, which I think is awesome, but have no idea how I'll put the thing to use.
 
Ball State Deac said:
Picked up a gas grill a couple weeks ago. It was originally $400 but know a guy that works at the store and it was marked down to $125. Never used gas before, but the mother f'r gets hotter than hell. Not really sure how to deal with that yet, but I figure I'll just do burgers on it for awhile until it gets a decent coat of gunk on it and cools down. As hot as it gets, should be good for some steaks though, going to give that a run tomorrow. Has a side burner, which I think is awesome, but have no idea how I'll put the thing to use.
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Side burners are great for cooking anything that you do not want to leave an odor in the house - fish, turnip greens and such. Also works great when your house loses power. Don't know if this is a good idea or not, but I have also used it with a frying pay to sear tuna before putting it on the grill....
 
Ball State Deac said:
Picked up a gas grill a couple weeks ago. It was originally $400 but know a guy that works at the store and it was marked down to $125. Never used gas before, but the mother f'r gets hotter than hell. Not really sure how to deal with that yet, but I figure I'll just do burgers on it for awhile until it gets a decent coat of gunk on it and cools down. As hot as it gets, should be good for some steaks though, going to give that a run tomorrow. Has a side burner, which I think is awesome, but have no idea how I'll put the thing to use.
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Why would a hot grill be a bad thing?
 
Ball State Deac said:
Never used gas before, but the mother f'r gets hotter than hell. Not really sure how to deal with that yet, but I figure I'll just do burgers on it for awhile until it gets a decent coat of gunk on it and cools down.
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My suggestion would be to use the little turny knobby things to turn it down to a lower setting. There should be some directions in the owners manual.

Is it one of the infrared grills?
 
Grillin' up some burgers from NY Butcher Shop this evening, drinkin' many a beer, and watching the draft/Braves/Spurs. Good screen porch night in the ATL.
 
tsywake said:
My suggestion would be to use the little turny knobby things to turn it down to a lower setting. There should be some directions in the owners manual.

Is it one of the infrared grills?
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Infrared yes. And I'll have to look into these "knobby" things of which you speak. :plos:
 
Infrared grills are great. LK got one a couple years ago. They cook at a much lower setting than a standard grill. IIRC, it took him a little bit to get used to the difference but he loves it.
 
Our extended plan is to have an outdoor kitchen in the back yard. Have a built in gas grill, charcoal grill pit, fireplace, hard mounted smoker and a pizza oven. It'll go beside the saltwater pool and lounging area. Its a long ways out, but we've got dreams.
 
coredeac said:
My contribution:

Take a fresh tuna steak, lightly brush with olive oil.
Coat the steak with sesame seeds.
Place smothered steak in a hot skillet in a 350 dg oven for 3-4 minutes.
Place on a hot charcoal grill to seer on high for 2 minutes
Cook for 2 additional minutes under medium coal heat

Remove tuna steak(s) and serve with fresh horse radish sauce for dipping and crisp ice berg lettuce.

You'll thank me later. It's absolutely delicious.
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OSDToy and I are having this for dinner tonight...
 
Haven't read the whole thread so apologies if there is one in here but anyone got a good beer can chicken recipe? We'll be using a charcoal grill. Thanks.
 
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