Anyone here grill a lot? - General Discussion Discussion

[–] Moonglum9 (10702) 4 years ago

If it has flame, something that is not very fancy but I always enjoy is you mix ground beef, seasonings, small potato pieces, onions, carrots, celery, and whatever other veggies you want in a ball of tinfoil (so it looks like a Hershey's kiss) and just throw that on the grill and cook for a while (maybe 45-50 minutes). You can obviously use other meats, but I've only done the ground beef variety.

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[–] BuckSwope (3511) 4 years ago

I like to use cubed steak for that. It's a classic. Each ball of foil has a meal in it!

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[–] chilone (17252) 4 years ago

Grilled, teriyaki corn on the cob. Seriously! Awesome!

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[–] sslssg (27421) 4 years ago

Tell me more! (please)

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[–] chilone (17252) 4 years ago

It's easy, peasy! Grill the (husked) corn right on the grill for ten minutes or so, turning occasionally. I usually brush the teriyaki sauce on about half way through to reduce burning the sauce but you can adjust accordingly. I first had it at a Japanese restaurant where half the menu was in Japanese so I guess it's not just a trendy type of thing, lol. It's really good!

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[–] sslssg (27421) 4 years ago

Sounds amazing. Do you make your own teriyaki sauce? Do you find that the sugar in the teriyaki burns? I am for sure going to try this.

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[–] BuckSwope (3511) 4 years ago

Sorry for chiming in....I love cooking....I start with soy sauce, add honey, garlic and ginger and go from there adding whatever to taste. Honestly I love the Kikkoman teriyaki sauce. It's lovely stuff. And yes sugar will burn so you may want to brush with straight soy sauce while grilling and finish with teriyaki.

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[–] sslssg (27421) 4 years ago

I make my own as well, I was just wondering if chilone had one that they use that doesn't burn.

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[–] BuckSwope (3511) 4 years ago

Can't go wrong with Kikkoman. It's a thin teriyaki sauce.

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[–] chilone (17252) 4 years ago

I have made my own and I'm actually a bit anal about making my own everything but I will cut corners on this. :) The sugar might be the culprit but if you keep an eye on it and turn it. You'll be fine. A little burned isn't bad, btw.

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[–] BuckSwope (3511) 4 years ago

Spoken like a grill veteran.

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[–] BuckSwope (3511) 4 years ago

You might want to brush the corn and/or grill grate before grilling.

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[–] chilone (17252) 4 years ago

You can. I've done it both ways with no appreciable difference.

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[–] BuckSwope (3511) 4 years ago

As long as it doesn't stick bad I'm good! After I clean the grate before cooking I like to take an oiled paper towel and give it a good wipe. In a perfect world I would use an oiled cloth towel to do that.

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[–] chilone (17252) 4 years ago

Good way to do it. :)

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[–] sslssg (27421) 4 years ago

That's what I do as well. Paper Towel that is.

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[–] sslssg (27421) 4 years ago

If I'm grilling veggies with gas, a lot of times I'll get the grill really hot and then turn off the direct heat underneath. While I like a little char, I don't like a lot.

Using wood or charcoal not as easy to do.

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[–] BuckSwope (3511) 4 years ago

My 22-inch weber pot(charcoal) is big enough to cook indirectly.

I'll be honest I am debating going to the store an buying some charcoal and meat etc.

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[–] sslssg (27421) 4 years ago

My charcoal grill is much smaller 😊

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[–] BuckSwope (3511) 4 years ago

LOL. Honestly I only use half the grill most of the time. But sometimes I pack it so full of meat it barely fits.

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[–] sslssg (27421) 4 years ago

In South Africa, we used to grill 72 ounce Texas Steaks all the time. Took up the entire surface of our little braai. Had another grill for all the wors and sosaties (sausage and kababs).

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[–] BuckSwope (3511) 4 years ago

What cut is that? A big sirloin?

Reminds me of a movie scene....

https://youtu.be/gc_5tx7xRlg

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[–] sslssg (27421) 4 years ago

Lol, before I clicked I knew what it would be.

They weren't a good cut. I think it's the rump.

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[–] sslssg (27421) 4 years ago

Nope, I lied, its a cross cut through the thigh.

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[–] BuckSwope (3511) 4 years ago

That sounds like a tuff cut! That said I would love to take a crack at grilling it. Pound it...rub it with spices and/or marinade.

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[–] sslssg (27421) 4 years ago

Yeah, I've never had one that wasn't marinaded.

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[–] BuckSwope (3511) 4 years ago

I don't know how old you are but since you lived in SA were you around when Rodriguez was popular? Love his music.

https://youtu.be/fgQ-QrCFMjs

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[–] sslssg (27421) 4 years ago

Weird, he was more popular in Australia when I was there than in South Africa. Different times I guess.

I was in Australia in the late 90s and South Africa late 00s

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[–] BuckSwope (3511) 4 years ago

Military?

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[–] sslssg (27421) 4 years ago

No, I like to travel, and moved to SA for love. I was there for a year and then we were able to get him into Canada, so we moved back. Been back to visit a few times, and I do love it there, it's just too dangerous.

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[–] BuckSwope (3511) 4 years ago

More power to ya.

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[–] BuckSwope (3511) 4 years ago

Can you tell us the brand/model of grill you have? That would make it easier for me to create a grilling experience.

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[–] MovieBuff224 (5053) 4 years ago

https://www.amazon.com/Cuisinart-CGG-059-Grillster-Portable-Grill/dp/B01J3S1NWI

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[–] BuckSwope (3511) 4 years ago

You are going to have fun with that! Regulating the heat will take awhile to master but it's big enough for 3-4 steaks, a whole cut-up chicken, ribs(although those will be challenging because they are easy to burn), 6? ears of corn. Have fun!

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[–] TandyMan (10339) 4 years ago

I'm crazy for the kabobs. Meat and veggies on a stick. You cut all that up, let it soak in a marinade for a day or two and fire that up, total crowd pleaser. Fun to eat, delicious, easy to handle on the grill.

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