BBQ and Grilling megathread

[stang]

Originally Posted by InglewoodFan

Trying to broaden my range of grilling recipes, beyond the usual burgers, steaks, chops. Tonight was Tikka style chicken kebabs and grilled pineapple. I marinated the pineapple wedges in tequila with some hot chili powder, lemon and lime juice. Grilled them on a medium grill, turned out pretty fantastic.

I’m going to need more info on this please

[DoubleF]

Grilled pineapple alone is already delicious.

Marinating in Tequila, chili powder and lemon/lime juice is excessive... which means I gotta give this a try.

[Fuzz]

I like to toss pineapple slices in cinnamon and brown sugar, marinate for a few hours, then grill it. So good.

[CliffFletcher]

Originally Posted by DionTheDman

Charcoal doesn't have to be a super time consuming affair. No, it will never be as fast as just lighting a gas/propane grill, but it doesn't have to take 45 min or more to get it going.

It may be obvious to say, but the key to getting charcoal to light and a good fire going is airflow. Typically when you would start a charcoal grill, you start your light with a cube or whatever, and then let the ambient air start the charcoal. However, if you want to speed up the process, introduce more air via fan or other forced air method. I've been doing this for a couple of years now and I can get my charcoal going in 15-20 mins no problem.

Or use a chimney.

[PaperBagger'14]

Originally Posted by Fuzz

I like to toss pineapple slices in cinnamon and brown sugar, marinate for a few hours, then grill it. So good.

I'm pretty sure that's exactly how Bolero used to make their pineapple, wonderful stuff that is

[stang]

Originally Posted by Fuzz

I like to toss pineapple slices in cinnamon and brown sugar, marinate for a few hours, then grill it. So good.

Yeah want the step by step process on the tequila one.

[Torture]

Originally Posted by stang

Yeah want the step by step process on the tequila one.

Step 1: Make a Margarita
Step 2: ???
Step 3: BBQ.

[InglewoodFan]

Originally Posted by stang

Yeah want the step by step process on the tequila one.

Cut top and bottom off pineapple, peel it. Core it and cut it into 8 spears. Throw them in a freezer bag with a cup of cheap tequila mixed with some ground chilis. Juice a lemon and a lime into the bag, and throw the carcasses in the bag too. Squeeze out the air and throw the bag in the fridge for a few hours. Pre-heat grill to 350 or so, oil the grates, and throw on the pineapple spears. Grill for 15 mins or so, turning every so often. Next time I do it, I am going to finely dice some jalapenos and habaneros rather than the ground chilis. You can reduce the marinade down to a glaze, will try that too.

Credit where due, the recipe is from Ron Shewchuk's Barbecue Secrets book. Excellent book written by a great guy, I've done his barbecue class through Cookbook Company. Not sure he still does the class, but I learned a ton from him.

[brocoli]

Finally got around to trying a smoked pork belly this past weekend. Cut it up into 1" pieces and coated it with pulled pork seasoning from Bulk Barn plus some extra chili flakes. Cooked for 2 hours at 250. Took them off and coated them in apricot bbq sauce plus honey before putting them back on the smoke for another 40 minutes to let it tighten up. They were best the next day not heated up. Will make again!

[stang]

Originally Posted by InglewoodFan

Cut top and bottom off pineapple, peel it. Core it and cut it into 8 spears. Throw them in a freezer bag with a cup of cheap tequila mixed with some ground chilis. Juice a lemon and a lime into the bag, and throw the carcasses in the bag too. Squeeze out the air and throw the bag in the fridge for a few hours. Pre-heat grill to 350 or so, oil the grates, and throw on the pineapple spears. Grill for 15 mins or so, turning every so often. Next time I do it, I am going to finely dice some jalapenos and habaneros rather than the ground chilis. You can reduce the marinade down to a glaze, will try that too.

Credit where due, the recipe is from Ron Shewchuk's Barbecue Secrets book. Excellent book written by a great guy, I've done his barbecue class through Cookbook Company. Not sure he still does the class, but I learned a ton from him.

Made them tonight since I had half a bottle of tequila and a pineapple

Was delicious. Thanks

[DownhillGoat]

Originally Posted by Two Fivenagame

made sure to include the soy!

You have no idea how much this made me smile today.

[DownhillGoat]

Originally Posted by troutman

How do you feel about outdoor gas fireplaces vs. wood fireplaces?

For cooking on or general merriment?

I'd go gas as it's less of a PITA, and as there's no ash and it's cleaner burning, it's better for the environment.

[DoubleK]

Originally Posted by DownhillGoat

For cooking on or general merriment?

I'd go gas as it's less of a PITA, and as there's no ash and it's cleaner burning, it's better for the environment.

Most of those points are highly debatable.

[DownhillGoat]

Originally Posted by DoubleK

Most of those points are highly debatable.

Go on.

[InglewoodFan]

Tonight's new recipe was grilled lamb meatballs with a mint jelly glaze. The meatballs were packed with herbs and chopped pine nuts. Turned out amazing, high teenager acceptance factor.

Also did roast potatoes in my rotisserie basket, which is pretty much the ultimate way to have dark toasty outsides and fluffy insides on the grill.

[Fuzz]

Originally Posted by InglewoodFan

Cut top and bottom off pineapple, peel it. Core it and cut it into 8 spears. Throw them in a freezer bag with a cup of cheap tequila mixed with some ground chilis. Juice a lemon and a lime into the bag, and throw the carcasses in the bag too. Squeeze out the air and throw the bag in the fridge for a few hours. Pre-heat grill to 350 or so, oil the grates, and throw on the pineapple spears. Grill for 15 mins or so, turning every so often. Next time I do it, I am going to finely dice some jalapenos and habaneros rather than the ground chilis. You can reduce the marinade down to a glaze, will try that too.

Credit where due, the recipe is from Ron Shewchuk's Barbecue Secrets book. Excellent book written by a great guy, I've done his barbecue class through Cookbook Company. Not sure he still does the class, but I learned a ton from him.

Made this tonight. I used chili oil for the spice, and simmered the marinade down to a glaze. Had to add a bit of sugar. Very good, I even managed to guess the spice level just right! Though I think I prefer the cinnamon sugar version.

[Wormius]

Flank steak prices have really gone up. They used to be my go to. Is there a new “cheap” cut?

[CorsiHockeyLeague]

Originally Posted by Wormius

Flank steak prices have really gone up. They used to be my go to. Is there a new “cheap” cut?

Pork.

[InglewoodFan]

Originally Posted by Wormius

Flank steak prices have really gone up. They used to be my go to. Is there a new “cheap” cut?

No kidding. All the "cheap" cuts are getting ridiculous. I paid $30 for 2 lb of skirt last week for fajitas. Co-op does have skirt and flank on sale every so often, one of the main things I watch the flyer for.

Maybe short ribs? Even they are getting to be spendy.

[Wormius]

I don’t mind pork, it just takes a bit more work, in my opinion, instead of a bit of seasoning and throwing it on the BBQ to get the best out of it. Thinly sliced flank prepared with a little olive oil, salt, and pepper is so easy and delicious.

I do see some deals on it at Coop or Save-On occasionally. My last trip to Costco was kind of eye-opening on prices. Even the inexpensive fish like steelhead trout was pricy.

Back to pork though, I think I might give curing bacon a go. Need to clear some fridge space first.