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Any Time is Grillin Time

Unforgiven said:
We camped this weekend and had zero cell service or wifi, which I have to admit, didn't suck. I did some hibachi on the 22" Blackstone, which took a little doing. I had to do it in three steps where I can cook everything at once on the 36". Oh well, the friends and family were fed and entertained. The rest of the campground neighbors paused to watch as well. @olbriar, I'd recommend at least a two burner for so you can have a hot side and a cool side, or as I often cook, I leave a burner off for a warm side.
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That's my thought as well. I can't imagine trying to cooking anything without a warm and a hot side. I might do a two burner for the house. At least I'm here most of the time so I can see after it. We entertain at the river so there isn't a need for a larger Blackstone here. Where the Blackstone would really shine would be at the cabin but between the moisture, dust, and varmints I'm apprehensive.
 
Shout out for @olbriar to get a griddle... :p
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I grilled out some boneless skinless chicken thighs tonight. I seasoned them with a medley of salt, pepper, and garlic. I gave them a light glaze of Curley's BBQ sauce. Along with some fresh green beans it was a fine meal.
Saw this on the net and thought it was a good name.
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tomorrow it is grilled burger steaks and sausages. i picked the sausages up from Costco. it is a bacon, mushroom and cheddar sausages. i also went to Wholefoods and they had ground brisket and chuck hamburgers that i could not pass up. gonna just make grilled burger steaks no buns and sausages with green beans and grilled corn.

i might put a glaze on the burgers, but i haven't decided on that yet. maybe a quick teriyaki glaze or something.
 
The ground brisket burgers sound very good to me. It reminds me of my childhood. My father detested roast beef. He'd buy a half beef and have all of the roasts ground into burger. He was the grill master at home and though his cooks were never extravagant, his burgers were to die for. You are in for a real treat with your ground brisket burgers. As for a glaze.... don't cover up that wonderful beef flavor. :)
 
Tomorrow is Sunday so I'm smoking out. I pulled a flank steak from the freezer that will see six hours of smoke before dinner. It's a fairly short cook that will give me time to go hit some golf balls before I start cooking. I plan to cut some potatoes into chunks, rub them with some avocado oil and bake until browned. I may do a little tossed salad too.
 
My shank steak cooked a great deal faster than normal. It was substantially smaller than what I normally smoke. I usually have enough left over to make beef and noodles or fajitas. My six hour smoke was done in four and a half hours. Instead of a hour rest in my hot box it had two and a half. The box is a very thick walled Styrofoam insulin shipping container. If you ever have opportunity to acquire such a box.... it rocks. My steak was wonderful and was still hot when served. We decided against the baked potato chunks and just had an everything goes fresh salad with the steak. It made for a great meal.
 
ocnbrze said:
tomorrow it is grilled burger steaks and sausages. i picked the sausages up from Costco. it is a bacon, mushroom and cheddar sausages. i also went to Wholefoods and they had ground brisket and chuck hamburgers that i could not pass up. gonna just make grilled burger steaks no buns and sausages with green beans and grilled corn.

i might put a glaze on the burgers, but i haven't decided on that yet. maybe a quick teriyaki glaze or something.
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I have to ask... just how good were those burgers?
 
I'm in the process of a kitchen remodel so I'm emptying my fridge, and both of my food freezers, which is why I haven't grilled much. I expect in the next few weeks you'll see a bunch of burgers, dogs, sausages, kebobs, and other grill food being cooked by me in this thread as my only means of cooking will be outside of my house. :oops::thinking:
 
Cooking out is all good. I can't think of many meals that I prefer cooked inside. It's also a good thing to go through one's back stock now and then. I always find something that was passed over a few too many times when doing a deep clean. I bet you are getting excited about the new kitchen!!!

My burgers turned out as a burger should. It was the very first time I've grilled bacon. I found it easy enough to grill but takes constant attention. It was worth the effort and definitely added to the burgers.
 
ocnbrze said:
yeah cooking outside is sooo much better. been eying the blackstone griddle.
https://www.amazon.com/Blackstone-O...ocphy=9030983&hvtargid=pla-274174013483&psc=1

would this still be considered grilling?
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I guess it certainly would. I looked into that one when I bought my 36" and for me the calculus was 8" more grill, two more burners for more temperature control, for like $40 difference I went with the larger one. I had a place to store it, $40 was no big deal to my budget, and I do big cooks. That may not be the facts that apply to you. I now also have a 22" two burner that works mint, so only 6" smaller than that, and I love it. The biggest difference I think is the depth of the grill. My 22" is much shallower than my 36". Perhaps the 28" is the same depth as the 36, it appears so in the image.

I still cook steaks, burgers, seafood, hibachi, and whatever on the grill, just a little different. For steaks, even prime grilling steaks like rib eyes, I coat in salt and pepper, then I slap down a pat of butter and a dollup (I'm not sure of the measurement, but like half a plastic teaspoon) of minced garlic on the griddle surface and put the steak down, then put another dose of butter and garlic on top of the steak for when I turn it. It isn't dissimilar to how steaks are cooked on a flat top in a restaurant.
olbriar said:
@Unforgiven is THE source for your best answer. To me, you bet that's grilling. That's the very model I've been eyeing. I had to buy another string trimmer today that sucked up my earmarked dollars.
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Please, not THE source, I just have a couple of grills. I don't think there is a bad Blackstone. There are possibly other brands that are equally as good, I just speak to the ones I've used.

I will say, keep the surface clean and treated. I use the Blackstone griddle and cast iron treatment to season the surface and clean them right after cooking. It is like a "heavy" Crisco for lack of a better term. Clean it by basically scraping off the grease, oil, and anything stuck to the griddle and wipe it down with paper towels until is has a black sheen. Keep it out of the weather to prevent surface rust. I think a hard cover works better than even rolling it into a garage or shed (as I did the first year), but if you can do both, even better. It sounds hard, but if you can take care of cast iron, it is pretty much the same thing.
 
My son recently bought a four burner. I understand that the metal cover he had was an extra option. It didn't pivot like a typical grill lid, he removed it and hung it on the back of the griddle while cooking. Watching and smelling that cook made me want one. After eating his chicken fajitas... I NEED one. :)
 
I dropped 400 bucks on a string trimmer today. I'll likely have to spend 150 dollars to fix the one that quit me today to have as a spare. I can afford another gill but I kind of got out of the mood today. I'm sure the urge will return. :)

My problem is I'm short on patio real-estate. Between my Weber grill and the Green Mountain smoker, a storage bench, and a patio table and chairs I've used up my space. I have an additional pad outside of the covered patio where a hot tub once stood but it isn't covered. I far prefer to have my cookers under the covered patio. Maybe I could relocate my storage bench... hmmmm :)
 
olbriar said:
My son recently bought a four burner. I understand that the metal cover he had was an extra option. It didn't pivot like a typical grill lid, he removed it and hung it on the back of the griddle while cooking. Watching and smelling that cook made me want one. After eating his chicken fajitas... I NEED one. :)
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That. And there are many aftermarket covers as well. AS far as keeping mine out of the weather I roll it into my shed when it isn't in use. When I'm camping I keep it under a an EZ UP.
 
I had to run to my local market today for a few things. I always walk the meat counter and today I found St Louis style ribs on sale. I bought a nice looking rack that I'll put some smoke on Sunday. For Father's day one of my daughters gifted me some never tried spices from the Spice Guy. They all are worthy of a try but one in particular is a must try for me. Just a taste on the fingertip is sweet and very hot. The name might be just that.. Sweet Hot. I'm rubbing my rack with the stuff and have hopes it's not too hot for the wife.
 
I added one of my favorite condiments to the burger. It's crunchy garlic in chili oil.
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I then salt and pepper the burgers on the outside.

It was soooooooooo good.
 
Today I plan on grilling whole prawns. I am going to use the same condiment above with salt pepper and green onions.

I got the huge prawns (9-14 ct) at Costco for $20!!!. They are pretty big. This will be my fussy grilling prawns like this...... super excited!
 
I can say that I've grilled shrimp but never prawns. I hope they are as good as they sound. My rack o ribs is looking good. It lacks another half hour or so before I unwrap them for the final lap. They rack is pretty meaty so I'm doing a 4-2-1.5 cook today. I made some potato salad to accompany the ribs. It's chilling in the fridge. I'm anxious to taste the ribs. They have a never tried rub on them, Sweet and Hot.
 
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