Grilling

Pizza, clams, corn on the cob, and salmon. Gotta stretch outside burgers and steaks

Salmon on a cedar plank rocks.
Tip
Get some crisco for oiling your preheated slats, especially if they are cast.

Grill marks rule.

i do my corn in the husk....soak them in water for a little then grill. they steam themselves, and the smoke from the outer layers add flavor

Japanese Yakitori...

Soak corn in the husk in milk and it helps with the sweetness.

I used to be all about good grill marks on my steaks and cooked them to a nice medium temp with only flipping the steak once. So if it was a 3/4" steak I would cook it 7 minutes on one side, flip and cook 4 minutes on the other. They always came out perfectly cooked with pretty grill marks but I now cook my steaks by flipping them every 30sec-1min so it cooks the meat more even and it doesnt allow to top layer of the steak to dry out any from the longer exposer to direct heat. I stick to the same overall cook time of 11 minutes (depending on thickness) but the meat comest out a nice brownish with a nice overall sear.

Checkout this site. I've been trying a lot of the techniques and recipes and have been very happy. They also review a lot of items. Now I want to go home and cook a steak or smoke somthing...thanks Jerry!
http://amazingribs.com/

Quote from Slimer

Soak corn in the husk in milk and it helps with the sweetness.

Grilling corn is cool and easy for cooking a few at a time and when I do it I'm lazy and just throw it on the grill and husk it when its done. Or sometimes when I'm feeling froggy I'll take the hair out and roll the husk back then tie it off with single piece of husk.
But if you want some awesome corn on the cob that is sweet and you dont want to waste a gallon milk. Husk your corn and just boil it in water but add sugar to the pot. It will make not so sweet corn enjoyable and already sweet corn delicous.

I haven't done many steaks on the grill since I bought a cast iron several years ago. You can yell at me but it's a far better steak. The Alton Brown method (not that he invented it, but that's what it's generally called) is the way to go. With a good steak from a butcher I'll take the Pepsi challenge against Morton's, etc any day.

http://www.foodnetwork.com/rec…eared-rib-eye-recipe.html

Quote from Stafford

I haven't done many steaks on the grill since I bought a cast iron several years ago. You can yell at me but it's a far better steak. The Alton Brown method (not that he invented it, but that's what it's generally called) is the way to go. With a good steak from a butcher I'll take the Pepsi challenge against Morton's, etc any day.

http://www.foodnetwork.com/rec…eared-rib-eye-recipe.html

I agree, nothing wrong with a pan seared steak in a cast iron anything. Excellent flavor! But I'm kind of getting a smell in the air of a DeJa steak cook off....

Quote from JKgray10

I agree, nothing wrong with a pan seared steak in a cast iron anything. Excellent flavor! But I'm kind of getting a smell in the air of a DeJa steak cook off....

Not a bad idea, "Gentlemen start your Grills!!!"

FYI, I'll put my Weber against your Charbroil any day...

I grill on a propane weber but it's hard to beat a charcoal grill flavor. Unless your a communist of course. So those are some bold words Steve.

Quote from JKgray10

I grill on a propane weber but it's hard to beat a charcoal grill flavor. Unless your a communist of course. So those are some bold words Steve.

How so? Jerry has an infrared char-broil...aka propane. I'd agree w/ Steve, I'll take my Weber any day. They're the only ones that have lasted me more than a couple years. Keep in mind we tend to grill year round and as such the grill lives outside on the patio and is uncovered 99% of the time.

Let's not get into propane vs charcoal, you might start a war!

--Ian

Like I said, I also have a propane weber grill and It's going on its 6th year. I grill year round and its easy to use and all the food comes out tasting great. Samething with my smoker, I user a propane cabinet and smoke wood chunks in a small cast iron pan over the flame. But I personally think cooking over charcoal gives food like beef and pork a nice flavor.

I use the mccormik grill mates marinate packets. Works awesme.

X10 on a Weber. I also grill year round and grill lives outside. In the 20 yrs I've been married, I just bought my second one two seasons ago. You can't go wrong with a Weber.

Bought my Weber 7 years ago, people still ask if its new. I do keep it covered. Seems like a lot to spend, but I have never heard of anyone regretting buying one.

Another vote for a Weber gas.
Got one on a dumb luck deal 2 years ago and have loved it ever since.
A grill off sounds like a good idea! I am in