Grilling

[Quick GMC]

Atomic Buffalo Turds

1. Jalapenos cut in half long ways. Scoop out the seeds and membrane. Or eave them in if you like it hot

2. Fill Jalapeno halves with cream cheese

3. Place a Lil' Smokie sausage in each Jalapeno half

4. Wrap in a full piece of bacon

5. Season with whatever you like, I use pork or beef rub

6. Smoke for one hour.

You can adjust the heat by how much of the membrane you leave in. If you scrape it all out, it is not spicy whatsoever. My wife can't even eat ketchup because she thinks it's spicy, but she'll eat these.

Here they are going on

Edited May 10, 2013 by Quick GMC

[Danno]

Mmmmmmmmm. Looks great!

[Quick GMC]

Here is some Pork loin. Sliced open an unraveled, stuffed and wrapped up. 1 hour to cook on the smoker.

Layered with Prosciutto and other Italian meat

Spinach

DOne

Tri tip

I just thought I'd tease you guys

[rmvw guy]

Looking at all this made me hungry so I fired up the gas grill just to cook a hot dog, and soon ran out of gas, second tank out of gas also . Returned to kitchen to stove top grill pan. Ate. Okay, I'm better, now to Walmart to get two refills and then ready for the season. Thanks, save applause. Don't you love this new thread.

[Quick GMC]

That sounds brutal, I'm sorry.

[Steven Zimmerman]

Meat loaf. Pizza....twice baked potatoes...I've cooked everything on the grille I do in the oven in the kitchen...'Z'

[Harry P.]

You guys are making me really hungry!

[Kaleb]

Since I have nothing on the grill yet, I thought I would post mine. Got mine for the big price off free, it was a burnout and have to replace a few parts.

Edited May 10, 2013 by Kaleb

[LDO]

Brats and diced potatoes

Whoa. Missed that one first time around. Sorry for the hijack, but...

I recently made duck for dinner. I sauteed diced potatoes with a little onion and garlic in duck fat. WOW. You have got to try that sometime.

[moparfarmer]

Dummy me...Many years ago, in the late 70s someone gave me a bbq with bricquets. They wouldn't light so I thought GAS will start a fire anytime. You bet it did. Hair/eyebrows and pride. Last grill with bricquets I ever had. My son has one that will go with propane and bricquets. The latter sure makes the food taste far better...I own an Broil Mate now. Made by same company as Broil King. Parts are interchangable and made in North America. Wisconsin I think...

[Skip]

That is all thank you

I've got that same grill / pit, had it for almost 12 years works great took it a couple of years to get seasoned in. We just did 15 pounds of pork butts in it on Mother's day last Sunday for pulled pork sandwiches! We had chopped pork tacos tonight for dinner, purdy tasty!! We have a gas grill as well for a quick steak or burger otherwise it's BBQ Low and Slow.

[charlie8575]

You people are cooking CHILDREN ??? That's just TERRIBLE. Especially with potatoes.

Some of them deserve to be! Sorry, grouchy old teacher moment!

I like to do chicken, steaks, ribs, hamburgers, sausages, packeted potatoes with peppers and onions. I'll do salmon once in a while. I'm still trying to figure out how to do corn right, and of course, being an Armenian, shish kebab and losh kebab.

Losh kebab is a mixture of ground lamb and hamburger grilled, and served traditionally in pita bread with parsley, chopped onions and a yogurt dressing.

I generally omit tomato sauce and add dried herbs such as basil, thyme, oregano and similar. You can also use a tablespoon of Italian seasonings.

http://armeniapedia.org/index.php?title=Adventures_in_Armenian_Cooking_-_Meats#Lamb-burgers_.28LOSH_KEBAB.29

Charlie Larkin

[mnwildpunk]

Thank you everyone I got a couple new recipes. Tonight freshly caught walleye with a lil lemon and pepper.then potatoes with garlic onions and seasoning wrapped in tin foil. Followed with corn on the cob. Darn I think I need a bigger grill

[TheRX7Project]

I've got that same grill / pit, had it for almost 12 years works great took it a couple of years to get seasoned in. We just did 15 pounds of pork butts in it on Mother's day last Sunday for pulled pork sandwiches! We had chopped pork tacos tonight for dinner, purdy tasty!! We have a gas grill as well for a quick steak or burger otherwise it's BBQ Low and Slow.

It's actually my FIL's grill but I sort of inherited it when I moved in here. Plan on using it again today. It is a great grill. Needs some new grates though, the ones on there are pretty nasty.

[High octane]

Thank you everyone I got a couple new recipes. Tonight freshly caught walleye with a lil lemon and pepper.then potatoes with garlic onions and seasoning wrapped in tin foil. Followed with corn on the cob. Darn I think I need a bigger grill

Sounds great and I can come over and eat it so you have more room on the grille. LOL! Hey, I'm just tryin' to help out.

[FASTBACK340]

As long as its not pouring rain, sleeting, or the grill is buried in snow I grill year round also. The Weber gas grill lives just outside the deck door, and the 22" charcoal kettle comes out for the London Broils, Steaks, and Sausage. The charcoal grill lives under the deck until summer.

As for what we grill, my Wife & myself eat mostly chicken & fish. We try and stay away from too much red & fatty meat. I usually marinade fresh veggies and grill them by the tub & reheat left overs in omelettes & with chicken. I just made my second attempt at Pizza last night. Getting better....

Oh, an earlier post mentioned grilled Pineapple. May I suggest sprinkling a little Nutmeg on it first, and consume with Turkey Hill vanilla ice cream. Woah! :-)

[mnwildpunk]

Wow we have some real gourmets on this forum. I'm looking at earlier posts for some ideas for tonight!

[sjordan2]

I'm from Texas. NOTHING beats putting soaked pecan wood or mesquite wood from a living, mature tree on charcoal briquets on a grill or in a smoker (pick the older, dryer branches, or cut and let greener branches age). I had both kinds at my house in Houston. There is no processed commercial source that comes close.

My second rule for myself: Never use something like Gulf fire starter fuels. The odor can't be completely erased. I used grill starter matches and Duraflame pieces - that kind of thing.

I am also still in mourning from the fact that local fire codes here in Knoxville prohibit having a grill at apartments. I had to give mine away when I moved in.

Edited May 22, 2013 by sjordan2

[Harry P.]

My second rule for myself: Never use something like Gulf fire starter fuels. The odor can't be completely erased. I used grill starter matches and Duraflame pieces - that kind of thing.

Right! The pros don't use lighter fluid. They use a chimney starter. I agree, that oily/gasoline smell of lighter fluid is ok at a drag strip... not so good on my steak.

[mnwildpunk]

Not to mention it's a proven fact that lighter fluid and such contain more cancer causing carcinigens.

[michael1969]

http://en.wikipedia.org/wiki/%C4%86evapi

They had this in Bosnia when I had to do peacekeeping. Wonderful stuff. Matija, wasn't there a dish called borek as well? I remember one the meat was placed in the bread and the other cooked in the bread.

[PowerPlant]

Indeed, it is a famous Bosnian specialty... Turkish, to be absolutely exact, which became popular back in the times of Ottoman rule in this part of the world, but it has changed somewhat in the Balkans region over the centuries - the most popular being the Bosnian variety

Same with borek (called "burek" in the Balkans)... There's the meat variety, and also cheese if that's what floats your boat, but either way - it must be well greasy, as I'm sure you'll remember!

Ćevapi (the Wikipedia link above) are grilled separately, then served in pita-like bread called "lepinja", while burek is more like pastry baked in an oven, with the meat or cheese in it

Edited May 27, 2013 by PowerPlant

[charlie8575]

Indeed, it is a famous Bosnian specialty... Turkish, to be absolutely exact, which became popular back in the times of Ottoman rule in this part of the world, but it has changed somewhat in the Balkans region over the centuries - the most popular being the Bosnian variety

Same with borek (called "burek" in the Balkans)... There's the meat variety, and also cheese if that's what floats your boat, but either way - it must be well greasy, as I'm sure you'll remember!

Ćevapi (the Wikipedia link above) are grilled separately, then served in pita-like bread called "lepinja", while burek is more like pastry baked in an oven, with the meat or cheese in it

Ah, this sounds very much like what we Armenians called "Boereg" (pronounced "bet-egg").

Let's see if we're working on the same idea.

3-5 leaves of Phyllo dough, filled with something, formed into a turnover and baked.

Our boereg is usually made with cheese and/or spinach, although once in awhile you'll see either ground lamb or hamburg in it.

Charlie Larkin

[PowerPlant]

Charlie,

yes, that's pretty much it!

Tasty stuff