Grilling this Summer?
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.
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.
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:
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
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.
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.
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)
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.