KingGibbs Posted June 27, 2009 Share Posted June 27, 2009 Treating myself and family to NY Strip on the grill tonight. Also throwing corn on the cob on the grill also. Yum yum. Link to comment Share on other sites More sharing options...
Blackest Eyes Posted June 27, 2009 Share Posted June 27, 2009 Sure do. I rub a little yellow mustard in, then do a dry rub. Cook at 250 indirect for 3 hours, then I wrap tight in aluminum foil with some kind of add-in, like honey or maple syrup (though lately I've been on a 1 T of butter kick) and cook for an hour, then unwrap and cook direct for an hour. Maybe mop a little sauce on it the last 15 min or so to get a little char. Nice. I have never heard of wrapping them and adding honey or maple syrup. I usually hear about wrapping ribs and adding apple juice. Honey sounds really good though. Link to comment Share on other sites More sharing options...
Bliz Posted June 27, 2009 Share Posted June 27, 2009 Nice. I have never heard of wrapping them and adding honey or maple syrup. I usually hear about wrapping ribs and adding apple juice. Honey sounds really good though. Yep, I've tried the apple juice, nothing at all...whatever strikes me. I was just thinking a little coke might work well also. Link to comment Share on other sites More sharing options...
Blackest Eyes Posted June 27, 2009 Share Posted June 27, 2009 I am taking pictures of my fun so I figured I would share. Start 2 Hours later Link to comment Share on other sites More sharing options...
Stew Posted June 27, 2009 Share Posted June 27, 2009 National DC BBQ fest today I believe. Link to comment Share on other sites More sharing options...
THE OUTSIDER Posted June 27, 2009 Share Posted June 27, 2009 I am taking pictures of my fun so I figured I would share.Start 2 Hours later Let me geuss. You have the "Chargriller." It looks eerily similar to my grill. Link to comment Share on other sites More sharing options...
Capt. Kaos Posted June 27, 2009 Author Share Posted June 27, 2009 Couldnt make it down to the BBQ Fest in DC today so I'm going to have to make do at home. I'm thinking a couple steaks, some corn on the cob and a few shrimp skewers. Sounds like a pretty good deal to me.... I'm off to the store for some fresh food and a 6 pack Link to comment Share on other sites More sharing options...
CPortJGibbs89 Posted June 27, 2009 Share Posted June 27, 2009 I have two porterhouse steaks that have been marinating since last night I am going to throw on the grill tonight. I am also going to grill some vegtables with it as well. Cant wait to get off work and get the day started. Link to comment Share on other sites More sharing options...
Stew Posted June 27, 2009 Share Posted June 27, 2009 I think I may be going to the BBQ fest today after work. Its well worth it. Link to comment Share on other sites More sharing options...
Blackest Eyes Posted June 27, 2009 Share Posted June 27, 2009 Let me geuss. You have the "Chargriller." It looks eerily similar to my grill. Yeppers. Pretty much love it. Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted June 27, 2009 Share Posted June 27, 2009 I'm off to the store for some fresh food and a 6 pack AGGGGGHHHH!!!!! I'm going to have to do the same thing. The keg blew last night and I drank all of the "emergency" beers that were stashed in the kegerator. Bottled beer is such a rip-off! :mad: To keep it OT, we're hitting COSTCO later and I'll be picking up some scallops and salmon. I'll wrap the scallops in prosciutto, skewer them, and drizzle 'em with olive oil, lime juice & cracked pepper. The salmon will get the cedar plank treatment. Link to comment Share on other sites More sharing options...
Tennessee Ed Posted June 27, 2009 Share Posted June 27, 2009 Last night I made some teriyaki pineapple chicken wings. Two hickory smoked beef roasts, and some grilled asparagus. For dessert, grilled pound cake(a must try), with grilled pineapple, and home made vanilla ice cream. Today I am to lazy to eat leftovers.:mmm: Link to comment Share on other sites More sharing options...
Stew Posted June 27, 2009 Share Posted June 27, 2009 The salmon will get the cedar plank treatment. I love ceder plank salmon. Do you make the black cracked pepper/brown sugar rub and put a generous helping on before you grill it? Thats my favorate way to do ceder plank. Link to comment Share on other sites More sharing options...
CPortJGibbs89 Posted June 27, 2009 Share Posted June 27, 2009 Has anyone ever heard of marinating steak in mayonaise and dijon mustard?? Someone was telling my girlfriend about it and she thought it sounded really good. Just wondering if anyone has ever herad of such a thing, I looked on google and see nothing about it. Link to comment Share on other sites More sharing options...
Tennessee Ed Posted June 27, 2009 Share Posted June 27, 2009 I love ceder plank salmon. Do you make the black cracked pepper/brown sugar rub and put a generous helping on before you grill it? Thats my favorate way to do ceder plank. Smells like the boardwalk in Ocean City while it's cooking. Try planking ribs. They can stay on the grill much longer then salmon, and really pick up the flavor. Link to comment Share on other sites More sharing options...
Stew Posted June 27, 2009 Share Posted June 27, 2009 Smells like the boardwalk in Ocean City while it's cooking. Try planking ribs. They can stay on the grill much longer then salmon, and really pick up the flavor. Ribs do sound good with a heaping of that rub packed in. I keep my salmon on the grill between 11 and 13 minutes. How long would you suggest? How long would you suggest keeping the ribs on the grill? (Both the fish and the ribs would be on a soaked ceder plank) Link to comment Share on other sites More sharing options...
Capt. Kaos Posted June 27, 2009 Author Share Posted June 27, 2009 Last night I made some teriyaki pineapple chicken wings. Two hickory smoked beef roasts, and some grilled asparagus.For dessert, grilled pound cake(a must try), with grilled pineapple, and home made vanilla ice cream. Today I am to lazy to eat leftovers.:mmm: tell me more about this grilled pound cake..... Link to comment Share on other sites More sharing options...
Stew Posted June 27, 2009 Share Posted June 27, 2009 tell me more about this grilled pound cake..... +1. My fiancee makes a great bananna pound cake, i need to know whats up with the grilling technique. Link to comment Share on other sites More sharing options...
Springfield Posted June 27, 2009 Share Posted June 27, 2009 Last night I BBQ'ed two london broil steaks and made steak sandwiches. Thin sliced steak, slight maranade and some toasted steak buns made it quite the meal. Add to that some BBQ'ed corn on the cob and it was complete. Just the meal I wanted. ... the steak sandwiches were Mondizzle's idea. She's pretty awesome. Link to comment Share on other sites More sharing options...
Tennessee Ed Posted June 27, 2009 Share Posted June 27, 2009 Grill has to be hot enough to get the plank smoking. So about 10 to 15 minutes for salmon. Salmon is usually irregularly shaped, with a thick end, and a thin end. So it pays to be vigilante. Ribs can stay on the grill much longer. I usually do one hour, brush and turn. One hour, brush and turn. Drizzle a little maple syrup on and turn the heat up to finish for ten or twenty minutes. I know it is only an illusion, but it seems like if I stand next to the grill and drink beer, the food tastes better. Link to comment Share on other sites More sharing options...
Tennessee Ed Posted June 27, 2009 Share Posted June 27, 2009 +1. My fiancee makes a great bananna pound cake, i need to know whats up with the grilling technique. Grill some fruit first. Apples, bananas, pineapple, peaches, nectarines, etc. Slice pound cake(Sara Lee for me) into two inch thick pieces. Drop on low heat grill for about two minutes a side. Put cake on the bottom, fruit in the middle, and a wee bit of ice cream on top. Drizzle a little chocolate sauce, or Baileys, or both. Easy. Link to comment Share on other sites More sharing options...
Blackest Eyes Posted June 27, 2009 Share Posted June 27, 2009 I know it is only an illusion, but it seems like if I stand next to the grill and drink beer, the food tastes better. Are you sure it is an illusion? :refill: Link to comment Share on other sites More sharing options...
Tennessee Ed Posted June 27, 2009 Share Posted June 27, 2009 Are you sure it is an illusion? :refill: In the interest of full disclosure, I do not use my oven from April 'till November. :40oz: Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted June 27, 2009 Share Posted June 27, 2009 I love ceder plank salmon. Do you make the black cracked pepper/brown sugar rub and put a generous helping on before you grill it? Thats my favorate way to do ceder plank. Nope...haven't tried that particular rub...but I'm game. Is there a ratio of brown sugar to pepper? Link to comment Share on other sites More sharing options...
Stew Posted June 27, 2009 Share Posted June 27, 2009 Nope...haven't tried that particular rub...but I'm game. Is there a ratio of brown sugar to pepper? 3 parts brown sugar, 1 part cracked black pepper. it spreads through the rub. Brown suger melts,carmalizes on the fish and locks the cracked black pepper onto the meat. It also compliments the pepper well with mix of hot and sweet. Link to comment Share on other sites More sharing options...
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