Consolidated "Grilling" thread
Aug 9, 2007, 8:45 am
#121
Join Date: Aug 2004
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One of my favorite things to grill is chicken kabobs. I used to use the old standby, Italian dressing, as a marinade. However, this can sometimes result in dry chicken. Recently I've been using a yogurt/olive oil based marinade that I got from Cook's Country magazine. The yogurt really seems to give the chicken a good flavor and results in unfailingly moist chicken.
Aug 9, 2007, 9:06 am
#122
Join Date: Aug 2004
Location: PDX
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Aug 9, 2007, 9:08 am
#123
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Also, for fish, I like to put a big piece of salmon into a tin foil boat and fill that with spices. You can buy those oven bags or make a boat out of any tin foil.
lastly, did people know that in new england, it's called a cookout and not a BBQ?
MM
Aug 9, 2007, 10:44 am
#124
Join Date: Jan 2006
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Aug 9, 2007, 10:50 am
#125
Join Date: Jan 2006
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cokk this on med-high in the center of your grill - cover down
for a hen, it takes 20-30 mins and if you have meat thermometer, wait till it reads poultry but stick that thermometer in deep in the thigh !!!!
Aug 9, 2007, 10:52 am
#126
Join Date: Jan 2006
Location: ELP
Programs: AA EXP/LT PLAT, Marriott Titanium/LT PLAT
Posts: 4,120
One of my favorite things to grill is chicken kabobs. I used to use the old standby, Italian dressing, as a marinade. However, this can sometimes result in dry chicken. Recently I've been using a yogurt/olive oil based marinade that I got from Cook's Country magazine. The yogurt really seems to give the chicken a good flavor and results in unfailingly moist chicken.
go to your local ethnic store and buy tandoori marnade...mix with yogurt and leave overnight...cook next day....
let us know how it turns out....
Aug 9, 2007, 11:35 am
#127
Join Date: Jun 2004
Location: Anchorage, AK
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Posts: 8,259
Right before you take your steak off of the grill, take some finely grated horseradish & smear it over the top side of the steak. It should almost melt into the meat & disappear. Most excellent flavor!!!
The first time I tried it, I had to be convinced to let the chef do it. They promised me another steak if I didn't like it. I did not ask for another steak.
Aug 9, 2007, 1:24 pm
#128
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Aug 9, 2007, 1:50 pm
#129
Join Date: Aug 2004
Location: PDX
Programs: AS/MVP, *Wood G
Posts: 300
Here's a trick I learned at one of the better restaurants in the French Quarter in NO. It's been so long ago that I can't remember the name of the restaurant, but.....
Right before you take your steak off of the grill, take some finely grated horseradish & smear it over the top side of the steak. It should almost melt into the meat & disappear. Most excellent flavor!!!
The first time I tried it, I had to be convinced to let the chef do it. They promised me another steak if I didn't like it. I did not ask for another steak.
Right before you take your steak off of the grill, take some finely grated horseradish & smear it over the top side of the steak. It should almost melt into the meat & disappear. Most excellent flavor!!!
The first time I tried it, I had to be convinced to let the chef do it. They promised me another steak if I didn't like it. I did not ask for another steak.
Aug 9, 2007, 1:53 pm
#130
Join Date: Aug 2004
Location: PDX
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Aug 9, 2007, 3:40 pm
#131
Join Date: Jan 2006
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here is another tip....when you melt the butter, mash some fresh garlic/chives and melt it with that....HMMMMMM !!!
Add some Jalapenos if you want to give it a kick !!!
but remember to take the butter as soon you take the steak off the grill....
Add some Jalapenos if you want to give it a kick !!!
but remember to take the butter as soon you take the steak off the grill....
Aug 9, 2007, 4:16 pm
#132
Join Date: Jul 2001
Location: DTW
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Reading this thread this morning made start craving grilled swordfish, so I had to stop on the way home. Made a quick rub of pepper, paprika, cajun seasoning, chili powder, garlic powder, salt and probably a couple other things from the spice rack. Basted both sides with olive oil and sprinkled rub. Basted grill with olive oil to prevent sticking. About seven minutes on each side (about 3/4" thick) over a medium grill. Came out excellent, but I did use a little too much salt.
I need to learn to measure stuff so I can later duplicate things that come out good.
I need to learn to measure stuff so I can later duplicate things that come out good.
Aug 9, 2007, 10:56 pm
#133
Join Date: Dec 2004
Location: Athens, GA
Programs: Delta PM,UA 1P,
Posts: 902
I agree with the poster who recommended Weber Grills, I have a weber that Ive had for 10 years and is going strong still. One thing nice about the webers is that for about 80-100 bucks you can replace the grates, flavorizer bars and the grill is good as new IMO.
Once a year (usually in the spring) I take my grill to the car wash (do it yourself kind) spray a whole can of oven cleaner on it blast it with the pressure hose, works great.
My brother in law just gave away his 1000 dollar Jenn-air because it didnt cook as well as his 400 dollar weber
Once a year (usually in the spring) I take my grill to the car wash (do it yourself kind) spray a whole can of oven cleaner on it blast it with the pressure hose, works great.
My brother in law just gave away his 1000 dollar Jenn-air because it didnt cook as well as his 400 dollar weber
Aug 10, 2007, 12:45 am
#134
Join Date: Dec 2005
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One of the best secret grilling weapons I have, I discovered when I use to work at Morton's....certain steaks they would tenderize by using this product called the jaccard meat tenderizer...
Works like a charm by using these piercing forks to tenderize the meat without damaging it, therefore giving your marinades better absorbing power into the meat and as an added bonus, it also decreases cooking time!^
Check it out for yourself at
http://www.amazon.com/s/ref=nb_ss_gw...ywords=jaccard
Works like a charm by using these piercing forks to tenderize the meat without damaging it, therefore giving your marinades better absorbing power into the meat and as an added bonus, it also decreases cooking time!^
Check it out for yourself at
http://www.amazon.com/s/ref=nb_ss_gw...ywords=jaccard