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Old 07-03-2013, 01:20 AM   #1
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Default Grilling Tonight

It is our 5th +100F day in a row. Three have been over 102F. No way in hell am I cooking anything in the house tonight.

Tonight's menu: burgers, dogs, tots and corn on the cob. All on the grill.


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Old 07-03-2013, 11:53 AM   #2
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That sounds hot!

Charcoal or gas?


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Old 07-03-2013, 11:57 AM   #3
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I have some chicken breasts marinading in some Backyard Brew mix. Makes for great summertime eats with some grilled asparagus and zuccini!
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Old 07-03-2013, 12:06 PM   #4
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I never thought about doing up tots on the grill, but I'm going to try it this weekend for sure! Thanks for the idea! Tomorrow I'll start marinating my pork steaks; 24 hrs in a pineapple/teriyaki marinade does wonders for pig. Bacon wrapped shrimp kabobs & a variation on Steven Raichlin's BBQ onions, with grilled pears for dessert. Wash it all down with a tasty brown ale. I love to grill!
Regards, GF.
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Old 07-03-2013, 12:15 PM   #5
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Sounds yummy GF...

Do you make a sauce for the pears?
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Old 07-03-2013, 12:51 PM   #6
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Grilled tots. sounds... delicious.

GF, while it sounds delicious, isnt 24 hours in a marinade with such sweet pineapple flavor too much on the sweet side? I am a bit of a meat purist and rarely marinate anything other than chicken, and tend to go for spicy over sweet.

Think I may have to throw a Vidalia or Georgia Sweet onion on the grill tonight with some ribs and corn now that you all got me hungry.
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Old 07-03-2013, 05:43 PM   #7
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Quote:
Originally Posted by Melana View Post
That sounds hot!

Charcoal or gas?
Gas. I sincerely believe my are ancestors laughing at me whenever I try to start a fire with wood or charcoal. Besides, I like the instant heat.

I put the tots in a small pan on the top shelf, basically treating the grill like an oven. It took 20 minutes at about 450F to cook half a bag.

And thanks for reminding me I have 4.5lbs of chicken in the freezer I can thaw out for tonight.
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Old 07-04-2013, 01:11 PM   #8
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Quote:
Originally Posted by Melana View Post
Sounds yummy GF...

Do you make a sauce for the pears?
I'm still working it out, but I'm thinking a sauce made from butter & LME would work well. Regards, GF.
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Old 07-04-2013, 01:39 PM   #9
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Quote:
Originally Posted by DrunkleJon View Post
Grilled tots. sounds... delicious.

GF, while it sounds delicious, isnt 24 hours in a marinade with such sweet pineapple flavor too much on the sweet side? I am a bit of a meat purist and rarely marinate anything other than chicken, and tend to go for spicy over sweet.

Think I may have to throw a Vidalia or Georgia Sweet onion on the grill tonight with some ribs and corn now that you all got me hungry.
While it is on the sweet side, it's not too sweet for me. Everyone who's tried it so far has liked it. I make my own marinade, but I start with Kikkoman teriyaki marinade. I add a quart of pineapple juice to 1 bottle of the Kikkoman, along with about 1/2 a bottle of low sodium soy sauce. I like to add a couple dashes of mesquite liquid smoke too.

I find that 24 hrs is the max amount of time to marinate, at least with this marinade; any more & the texture of the meat begins to degrade. Sometimes I'll marinate for less time, usually because I just have less time.

Now the secret to getting these marinated pork steaks to pop is to grill 'em slow & brush them with dark sesame oil for the last few minutes.
You can certainly add spices if you want, I've used chipotle chili powder before, I've also added a spoonful of rooster sauce to the marinade; both worked well for me.

It's a pretty versatile & forgiving marinade, you can change it up almost any way you want & it'll still come out tasty.
Regards, GF.
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Old 07-04-2013, 06:17 PM   #10
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Finally have some time at home. Got 10 gallons of Hefe chillin to pitch temp and some filet's from a neighbor's side of beef that will be grilled tonight.

It's good to be back grillin & brewin.


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