Consolidated "Grilling" thread
Aug 18, 2010 | 7:33 am
#166
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Aug 18, 2010 | 11:45 am
#167
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got cedar planks as a gift once so we used them. didn't realize we needed to soak them beforehand, so we quickly got them in water for an hour... planks ended up getting quite burnt over gas. i would DEFINITELY recommend more than an hour, the longer the better i think. Should be able to get a couple uses out of them.
Aug 29, 2010 | 10:55 am
#168
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This podcast below has tips on plank grilling. There's a huge (largest of the century) run of sockeye on the Fraser river this year so I will be going to get fresh salmon today and using a plank that has been soaking since yesterday afternoon.
The process is to steam the fish on the grill and to infuse it with the cedar aroma (aforementioned thujones), and looks like you want to fillet the fish (so skin off). I usually just debone the fish but will fillet tonight as I usually do for blackened salmon (using the cheap Zwilling lachsmesser I got cheap from my favorite kitchenware store in Amsterdam that unfortunately closed 2 years ago).
http://podcast.cbc.ca/mp3/bcalmanac_20100827_37409.mp3
The process is to steam the fish on the grill and to infuse it with the cedar aroma (aforementioned thujones), and looks like you want to fillet the fish (so skin off). I usually just debone the fish but will fillet tonight as I usually do for blackened salmon (using the cheap Zwilling lachsmesser I got cheap from my favorite kitchenware store in Amsterdam that unfortunately closed 2 years ago).
http://podcast.cbc.ca/mp3/bcalmanac_20100827_37409.mp3
May 10, 2011 | 11:19 am
#170
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I find the simplest way is the beer can chicken recipe. The beer (or soda) can makes for a good roasting rack and eliminates the need for a rotisserie.
Put some vegetable oil on your bird and season it up however you want (start with store-bought poultry seasoning if you're not sure how to create a "rub", or use the internet-thingy to get a decent "rub" recipe).
Pop open a can of beer (or cola), pour out about 1/3, then stick the can into the cavity opening so your bird is "standing" upright. Put this on your grill and cook low and slow until done. I've never had this technique fail to yield great results.
Put some vegetable oil on your bird and season it up however you want (start with store-bought poultry seasoning if you're not sure how to create a "rub", or use the internet-thingy to get a decent "rub" recipe).
Pop open a can of beer (or cola), pour out about 1/3, then stick the can into the cavity opening so your bird is "standing" upright. Put this on your grill and cook low and slow until done. I've never had this technique fail to yield great results.
Last edited by dchristiva; May 10, 2011 at 11:40 am
May 10, 2011 | 11:36 am
#171
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I find the simplest way is the beer can chicken recipe. The beer (or soda) can makes for a good roasting rack and eliminates the need for a rotisserie.
Put some vegetable oil on your bird and season it up however you want (start with store-bought poultry seasoning if you're not sure how to create a "rub", or use the internet-thingy to get a decent "rub" recipe.
Pop open a can of beer (or cola), pour out about 1/3, then stick the can into the cavity opening so your bird is "standing" upright. Put this on your grill and cook low and slow until done. I've never had this technique fail to yield great results.
Put some vegetable oil on your bird and season it up however you want (start with store-bought poultry seasoning if you're not sure how to create a "rub", or use the internet-thingy to get a decent "rub" recipe.
Pop open a can of beer (or cola), pour out about 1/3, then stick the can into the cavity opening so your bird is "standing" upright. Put this on your grill and cook low and slow until done. I've never had this technique fail to yield great results.
Pour out about 1/3 of a can of beer? Isn't that being very wasteful? Shouldn't one drink the beer, rather than wasting it? Or, at least use it to water the grass, if it's cheap beer.
May 10, 2011 | 11:42 am
#173
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I can't tell you too much about the "internet-thingy". It's over my head.
May 10, 2011 | 12:35 pm
#174
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May 11, 2011 | 9:32 am
#175
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I have a friend who works at some place called Google (supposed to be big on the internet-thingy) and he keeps trying to explain it to me, but I don't get it. Something about algorithms and a web and stuff. Too much science makes my head hurt. I need beer.
May 11, 2011 | 9:37 am
#176
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May 11, 2011 | 4:04 pm
#177
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1. Pull out the grill plates. You don't want your bird/meat to be scraping against the grill.
2. Use a drip tray. Lots of fat/juices come off and you don't want any flare ups.
3. Don't over butter the bird. I do a lemon/herb/butter chicken on the grill but have always done it in a roasting pan. The first time I did it on the rotisserie I ended up with flaming chickens. Skins completely blackened but once I pulled off the black skin it was the most tender bird ever
4. Use a thermometer.
5. Some grills get pretty hot so if necessary get some airflow. I put a rock between the lid and grill to manage temp.
6. Prime rib is the absolute best on the rotisserie.
2. Use a drip tray. Lots of fat/juices come off and you don't want any flare ups.
3. Don't over butter the bird. I do a lemon/herb/butter chicken on the grill but have always done it in a roasting pan. The first time I did it on the rotisserie I ended up with flaming chickens. Skins completely blackened but once I pulled off the black skin it was the most tender bird ever
4. Use a thermometer.
5. Some grills get pretty hot so if necessary get some airflow. I put a rock between the lid and grill to manage temp.
6. Prime rib is the absolute best on the rotisserie.
May 28, 2011 | 6:12 pm
#180
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Fair enough. I'm happy to grill it straight up though. Tried the cedar plank variety on my last trip to Alaska. I didn't get the big deal.