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Grilling this Summer?

chef2chef Jun 12, 2008 10:25 AM

Will anyone be having a cookout this summer?

  1. maplesugar Jun 12, 2008 11:11 AM

    Absolutely! We most recently grilled pork tenderloin, NY strip and chicken...Around here grilling season is any day the weather isn't -10C or below or raining/snowing so hard you can't see across the street. :)

    1. rabaja Jun 12, 2008 11:16 AM

      We've grilled the last two nights here in SF, where it has finally warmed up. Even the evenings are nice right now, so I am compelled to stay outside in the evening.
      So far it's been pretty simple, brined pork chops, pounded chicken breasts, but it's been fun and delicious, and so easy.
      Hoping to grill some fish tonight, and I am scheming to get my bf to smoke some ribs next week. Makes clean-up easier too.

      1. e
        EdwardAdams Jun 12, 2008 11:54 AM

        I live in a mild climate and grill dinner probably one third of the time. It keeps the mess down in the kitchen. Shrimp, salmon, beef, lamb pork chicken and a variety of vegetables. Now the challenge is getting some true barbecue off the gas grill, something I haven't yet mastered.

        1. d
          dude Jun 12, 2008 12:09 PM

          no, no cookouts. We only use the grill in the fall and winter. Why would anyone cook a steak outside when you could run the broiler in your already-90-degree kitchen?

          1. Bat Guano Jun 12, 2008 12:13 PM

            Well, I might NOT grill two or three days this summer... and fall... probably a few more in the winter. I grill everything except bacon. And soup.

            1. s
              swsidejim Jun 17, 2008 02:00 PM

              typically every weekend we have a cookout, either for just us, or for the neightbors, friends and family.

              The smoker is typically fired up all day Saturday and Sunday, and sometimes I even fire up the grill on a weeknight if I am feeling ambitious enough to get the lump charcoal lighted.(I dont believe in propane)

              Typical foods include:

              prime steaks
              grilled fish(walleye, mahi, swordfish)
              ribs, brisket, or pork butt in the smoker
              grilled shrimp, crabs
              grilled corn on the cob once it comes in season
              grilling peppers, tomatoes, etc for homemade salsas
              pork chops
              chicken breasts, half chickens, or wings in the smoker, or grill
              grilled veggies(mushrooms, onions, eggplant, peppers) on skewers

              Served with alot of cold beer, and alot of tequila flowign while playing texas golf, or a pick-up tag foorball game at the back of our property.

              4 Replies
              1. re: swsidejim
                Kelli2006 Jun 17, 2008 02:38 PM

                I should have expected swsidejim to own this thread, as he seems to be the forum carnivore, especially when it is to be cooked over fire.

                I've been grilling since February but I need some inspiration. How do you grill fish and not have it fall apart ,even in a basket or screen?

                Do you know if it is possible to make a passable facsimile of jerk chicken w/o the use of a smoker.

                1. re: Kelli2006
                  swsidejim Jun 18, 2008 05:32 AM

                  I tend to like the firmer fish filets(swordfish,mahi, etc. ), and make sure to coat the filet in olive oil before placing it on the oiled grates. I have never used a basket, or a screen.

                  Jerk is something I want to work more on this summer after seeing some shows about jamaica. The wet rub is pretty basic(many recipies online(most include thyme, scotch bonnet peppers, ginger,nutmeg,allspice, etc.). I would use a foil pouch on a gas or charcoal grill filled with some applewood, mesquite, or hickory chips to impart the smokey flavor)

                  1. re: Kelli2006
                    Val Jun 20, 2008 05:20 PM

                    Kelli, I'm pretty sure that in all the 4 times visiting Jamaica and eating jerk, it never once was cooked on a smoker...more likely, on a homemade grill over charcoal. I think the key to a good jerk is overnight marination in a combination of green scallions, scotch bonnet (or habanero) peppers, allspice, thyme, etc., and then you grill the chicken pieces, period.

                    1. re: Val
                      Kelli2006 Jun 20, 2008 10:49 PM

                      I have Penzeys jerk seasoning blend which I augment with additional peppers, and then grill the chicken halves on a Weber charcoal kettle, but it does seem to taste correct.

                2. jfood Jun 17, 2008 02:16 PM

                  jfood grills about 75% of the dinners year round in CT. So yes of course jfood is grilling this summer.

                  Curious though, why do you think there would not be a grill-fest this year

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