Lets talk about Summer Grilling

[Trekchick]

On the rare occasion that I grill a roast, I always wonder why I don't do it more often, because its incredible
Recipe here

After marinading the roast beef in a zip lock bag, I grilled the roast on a low flame for 30 minutes, then flipped it and grilled an additional 30 minutes. I basted with the left over marinade, then I turned the flame up to sear for just a few minutes on each side.

Took it off the grill, set for 5 minutes, then sliced thin. Darn near perfection!

Great way to have roast beef without heating up the house.

But lets face it, usually we grill the usual favourites that don't take 1 1/2 hrs to prepare.

I've been craving burgers a lot this summer, which I've zipped up with different seasonings from time to time, like ranch dressing, chili powder, chopped olives, and other "what can I try tonight" ideas.
I love fish on a plank, usually seasoned with lemon and dill, veggies with a veggie wok for the grill, and of course, Steak!


All in all, our grill is used a lot, and the summer is slow on the forums, so why not share grill ideas and perhaps help plan a meal or two for the upcoming holiday weekend.

 

[bvibert]

I'm not very creative when it comes to cooking, just boring burgers and whatnot on the grill for me. My favorite is cooking corn on the cob still in the husk on the grill. It comes out great! Just soak it in a sink of water for a little bit before putting it on the grill. I've experimented with mixing stuff with ground beef before I made patties to make some flavored burgers, but I'm lazy and like preformed burgers better...

Just about to go fired up the grill to cook some sausage patties...

 

[Geoff]

I grill swordfish and tuna 99% of the time in the summer. Mercury issues be damned. I'll do the occasional steak and I grind up my own pork loin to make Italian sausage meat burgers.

 

[o3jeff]

I can never do a roast since I feel I always have to be turning and flipping the stuff on the grill.

 

[severine]

I can never do a roast since I feel I always have to be turning and flipping the stuff on the grill.

tsk tsk tsk! Alton Brown would not be pleased! :angry:

 

[Trekchick]

I've done corn on the cob a lot! Its always great.

Geoff, how do you do your fish on the grill? I usually use a plank(Cherry is nice)

 

[Hawkshot99]

I can never do a roast since I feel I always have to be turning and flipping the stuff on the grill.

You should only flip the food once!

 

[drjeff]

The grill just about always gets consideration from my brain as i'm planning out a meal no matter what season it is! Often I also find that the only difference between something "basic" coming off the grill and something "wow" coming off the grill is about 2 minutes of planning - be it a few hours before cooking time to through the meat to be cooked in some marinade or right before cooking time to add a little something extra flavor wise just before grilling time and then NOT being afraid to take a risk with something new flavor wise every now and then!

Trek - when I do fish on the grill, if its a dense meat fish such as tuna or swordfish, then I out the fish right in the grill with some type of thicker base sauce/coating in it(usually something mayo based for the sword and my personal tuna preference is a thicker Teriyaki sauce) then grill over a medium/low flame turning twice per side (2 to 3 minutes per turn) to get what to me are those visually appealing cross-hatch grill marks . "Flaky" fish (scrod/salmon) I tend to almost poach in an aluminum grill bag with the skin side down - what I poach it in depends in what I feel like that day but most of the time it's a white wine, some type of citrus, and some parsely and dill mixture)

Roasts I have a tough time grilling as I usually will smoke them in my Orion (just do an orion thread search for mouth watering details! )

 

[billski]

so why not share grill ideas and perhaps help plan a meal or two for the upcoming holiday weekend.

Back on topic. A buffalo farmer advised me that if you are marinating, do it this way to seal in the marinade: Start with burners on high. slap down the meat on side one, flip after one minute, reduce head to medium and go forth. Seems to work well except for those in the family who prefer their food charred.

 

[snowmonster]

I've been grilling a lot of fish this summer -- tuna, mahi-mahi, haddock, striped bass (my favorite this season). I usually stop by the supermarket on the way home from work. Salt and pepper, grill the fish on one side and put the lid on the grill. After five minutes, it's done. I like my fish slightly underdone. Serve it with rice, steamed broccoli and maybe a soy sauce dipping sauce. I grilled a whole bass the other day. Made me feel like I was back home.

 

[Trekchick]

The grill just about always gets consideration from my brain as i'm planning out a meal no matter what season it is! Often I also find that the only difference between something "basic" coming off the grill and something "wow" coming off the grill is about 2 minutes of planning - be it a few hours before cooking time to through the meat to be cooked in some marinade or right before cooking time to add a little something extra flavor wise just before grilling time and then NOT being afraid to take a risk with something new flavor wise every now and then!

Trek - when I do fish on the grill, if its a dense meat fish such as tuna or swordfish, then I out the fish right in the grill with some type of thicker base sauce/coating in it(usually something mayo based for the sword and my personal tuna preference is a thicker Teriyaki sauce) then grill over a medium/low flame turning twice per side (2 to 3 minutes per turn) to get what to me are those visually appealing cross-hatch grill marks . "Flaky" fish (scrod/salmon) I tend to almost poach in an aluminum grill bag with the skin side down - what I poach it in depends in what I feel like that day but most of the time it's a white wine, some type of citrus, and some parsely and dill mixture)

Roasts I have a tough time grilling as I usually will smoke them in my Orion (just do an orion thread search for mouth watering details! )

It sounds like you Grill much like I do, with the exception of the ORION, which I've followed threads about several times.

IIRC you and Root have some incredible pictures and drool factor in the Orion threads.

 

[drjeff]

It sounds like you Grill much like I do, with the exception of the ORION, which I've followed threads about several times.

IIRC you and Root have some incredible pictures and drool factor in the Orion threads.

Trek, the Orion is one totally awesme cooking machine! And pretty much as long as you don't fall asleep/pass out while the meat is in the cyclinder cooking, you it's pretty much impossible to screw things up if you cook it to th reccomended times. And if anything the total simplicity of cooking in the orion makes one want to try new woods too smoke with/seasonings/etc! Plus, it getting close to the time of the year when Home Depot puts their left over stock of Orions on sale fore about $100

 

[SKIQUATTRO]

for some reason our oven wont light, been doing everything on the grill that'd normally go in the oven....brownies, heating up garlic bread....when we redid our kitchen a few summers back we boiled water for pasta on there, corn, pizza's......

I cant figure out why some put there grills away for the winter...i love being out there at night, snow falling, glass of red or a beer in hand and grilling meat....

 

[ctenidae]

Summer grilling? Fall, winter, and spring, too!
Can't say we do anything whacky on the grill- ribs, burgers, hot dogs, sausage, chicken, steaks, the usuals. Fish on occasion, but we don't really eat that much fish anyway. Corn in the husk is tasty, to be sure.

 

[marcski]

I do fish on the grill all the time. Halibut is one of my fav's. Start with a little Yoshida's chop up some fresh garlic, shallots and ginger. Marinade for 30-60 mins. Grill. After one minute, turning 90 degrees to get the cross hatch marks, and then flipping it just once gently after another minute or so. Mmmn...

I also buy a whole Branzini or Red Snapper, have the fish monger scale and gut it. I put a few hash marks in with a good knife, kosher salt, fresh pepper, lemon, some oregano and or other spices. Put it right on the Grill. Turning just once.

Roasts...I tend not to do on the grill too often...but I do enjoy a whole pork tenderloin on the grill. Those come out really yummy.

 

[2knees]

I do ka-bobs alot. 3lbs of sirloin cubes, red onion, red pepper, yellow pepper, orange pepper, and sometimes squash. I bagged tomatoes cause they just fall apart on the skewers. I cut the pieces large to save time and marinate overnight in a mixture of balsamic vinagerette dressing and a touch of straight balsamic vinagerrete. Surround each cube with the onions and it makes one kick ass meal.

 

[marcski]

O.k this wasn't grilling, but all this fish talk got me hungry as I sit at my desk this morning at work.....I have been into Scrod a lot lately, its yummy, flaky and mild....and not that expensive. My LFM (Local Fish Monger) gets it fresh and often. A little fresh panko breadcrumbs mixed with some chopped up corn flakes and some spice. Baked with a homemade puttanesca sauce that I made with chopped fresh plum tomatos, garlic, shallots, really good olives and capers, sauteed for just a minute or two and placed right on top. Oh and then some sauteed bok choy.

 

[Grassi21]

Me and 2 buddies have entered the Westport Blues and Views BBQ contest. Keep an eye our for lots of posts for "test" recipes over the next month.

Did a killer hangar steak last week. Cooks up sooo fast to.

 

[deadheadskier]

Hangar is one of my favorite cuts, yet you rarely see it. That in part is because there is only 4-5## average of it per cow; less than tenderloin. I also think you don't see it as much as people are generally unfamiliar with it. The mark up Butchers who do carry it charge in comparison to other cuts is pretty extreme as well.

 

[gorgonzola]

our favorites are grilled wings, kabobs like 2knees with shrooms, tuna steaks, turkey burgers with feta and fresh basil and once or twice a year mrs snowbunski does a kick ass paella on the grill!