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Any Time is Grillin Time

I love my corn just right on the grill. I soak it in water for about 5 mins then throw the whole thing on the grill, husk and everything. Always comes out so sweet and juicy
 
pastafarian said:
Never tried a hook. I'm not one to do a yon of steaks though. Might have to give one a try.


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I tried to buy one at Amazon tonight ... They wanted eleven bucks for the hook and eleven dollars to ship it. I decided I will look around town a little harder. I'm not accustomed to spending more for shipping than the item.
 
New guy here. But i do BBQ a lot. Catered a small private party Saturday.
This picture is from a another meal. It is Tri Tip, grilled corn rubbed down with some butter, and some creole seasoning.

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olbriar said:
What's everyone's thoughts about using a meat hook vs tongs? And if you use a meat hook.. what length are you using or would recommend?
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From my days as a chef, I've always been a tongs guy. Never liked using anything that punctured the surface of the protein and let the internal juices out.
 
Trent Reznor said:
From my days as a chef, I've always been a tongs guy. Never liked using anything that punctured the surface of the protein and let the internal juices out.
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I can appreciate that reasoning. I bought a hook tonight off of ebay.
I will make certain I'm on the edge of my steak when I try it out.
I hoped the pigtail would work well for turning a large rack. My tongs seem to struggle at this task. I'll give a full report once I've used them a time or two.
 
cwhatever said:
what might be the best way to cook lobster tails on the grill??
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I typically split the shelf in half from the top side, make sure the tail is loose in the shell (but still attached.. makes it easier to eat). Season the tail as you wish and hit with a little bit of oil. Cook shell side down (time depends on how hot your grill is) until almost done... and finish briefly meat side down.

In the summer... I'll do some lime juice, a little ancho chili powder, cilantro and some olive oil (plus a little sea salt and fresh cracked pepper).
 
I'm addicted to smoking and grilling. Started with a gas grill, spread to a heavy Iron, charcoal chicken cooker, then a Weber smoker, and a Weber Grill, next in line was to build a UDS, and finally to a large tank, Off-Set wood/charcoal smoker.
Latest addition is an Infrared Grill that will heat to 1100
 
I bought a long handled 'hook' at Academy Sports and Outdoors.
It works ok if you hook the sides in a fatty area.
Too much use of the hook will rob your steaks of their juices.
I use mine when I use my Infrared grill. I can crank up the temps, and sear the juices
inside, and I can have my hand further from the sear...
 
My hook or pigtail showed up today. I'll likely give it a try this weekend. I'm thinking I'll use it mostly for turning my ribs.. and not steaks. If I use it on a steak, I'll be on the edge when using it.
 
Ole Man Dan said:
I'm addicted to smoking and grilling. Started with a gas grill, spread to a heavy Iron, charcoal chicken cooker, then a Weber smoker, and a Weber Grill, next in line was to build a UDS, and finally to a large tank, Off-Set wood/charcoal smoker.
Latest addition is an Infrared Grill that will heat to 1100
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I did some corn on the grill (weber:D) tonight:

1 ear of corn
Zest of 1/2 lime
juice of 1/2 lime
1/2 tble spoon butter
season with salt and pepper
Wrap all of above in tin foil and grill for ~15 minutes turning frequently. Enjoy:)
 
next weekend, mother and brother and family coming down next weekend. gonna do some steaks, dogs and burgers. then some lobster tails too. some chicken too. gonna be good!!!!:D:D:D
 
cwhatever said:
next weekend, mother and brother and family coming down next weekend. gonna do some steaks, dogs and burgers. then some lobster tails too. some chicken too. gonna be good!!!!:D:D:D
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So if you want to wow them with chicken here's the deal.

First off... Beer can chicken is a farce!!! This method does not get hot enough to vaporize the beer... your just wasting beer:eek::eek::eek: (i can post links to tests if needed).

The secret is brining!!! I do this when I grill and for my Thanksgiving turkey!!

Brine:

1/2 gallon water
3/4 cup kosher salt
2/3 cup brown sugar
1 Pint apple juice

Combine in pot and heat until everything is disolved. Add 1/2 gallon of ice cubes and chill.

1 or 2 whole chickens... breakdown into pieces (there are videos on the net that show how to do this if you have never broken down a whole chicken). Once brine is cold... add chicken pieces and allow to soak overnight.

Next day.. before grilling, drain pieces and rinse under water. Grill until done!! you will be amazed at how juicy the chicken is!!!!
 
I used my recently purchased pigtail to turn my two racks of ribs I smoked today. It worked quite well with the chops I grilled yesterday but not so well on the ribs. It proved impossible to turn or lift my ribs once they became tender. It mattered not where I pierced the rack... they fell apart.
 
olbriar said:
I used my recently purchased pigtail to turn my two racks of ribs I smoked today. It worked quite well with the chops I grilled yesterday but not so well on the ribs. It proved impossible to turn or lift my ribs once they became tender. It mattered not where I pierced the rack... they fell apart.
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tongs kinda work the best for me.
 
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