PrintQuestion of the Day: What's your favorite food to grill?
During the summer, I try to grill / barbacue as much as possible. It just makes everything taste better. I'm always looking for new items, or ways to make the ordinary extraordinary. What is your favorite food to throw on the barbecue?
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31 Comments:
well, when i visit home, i make my dad throw ribs on the grill- georgia bbq style. sweet, thin sauce with a little bit of tang- pressure cooked first, then bbqed. mmmmm
Stacy at 9:36AM on 05/10/07
Steak and mushrooms. I love just about any steak on the grill though my favorites are tri-tip and hanger steak.
EatWisconsin at 9:45AM on 05/10/07
One and one-half inch T-Bone steak accompanied by soaked-in-the-husk corn on the cob.
DocChuck at 10:31AM on 05/10/07
Steaks are always great, so is chicken.
But really fish and vegetables are my favorite.... Tuna, Wild Salmon, Asparagus, Eggplant, Zucchini, Yellow Squash, Mushrooms, Onions.
Alm25 at 10:42AM on 05/10/07
Right now our favorite thing to grill is a T-Bone or Porterhouse steak, brushed with butter & seasoned only with garlic salt & cracked Pepper. I Sear them on a very hot grill, the butter caramelizes and the garlic salt enhances the natural flavor of the steak. I like mine Rare, my partner like his Medium.
I grew up with these steaks....but hadn't had one in nearly 10 years until recently....now I am reliving my childhood when mom & dad would get a set of T-bones to celebrate special events.
2qrs at 10:44AM on 05/10/07
Grilled chicken last night. Got home from work and made a rub of brown sugar, Hungarian paprika, ancho chilli powder, garlic powder, onion powder, kosher salt and fresh cracked black pepper. Rubbed chicken with small amount of canola oil and the above ingredients and placed them in a zip lock bag, then in the fridge. Started the charcoal using chimney starter. Twenty minutes later the fire is ready. prepared coals on one side of grill and left other side empty. Crisp and brown chicken pieices over direct heat of coals. When nice and crisp and browned move chicken to other side of the grill and cover with the lid. It's ready to take off when instant read thermometer reads 155. Insert thermometer At thickest part of the largest chicken peice. Place on platter cover with foil and carry over cooking will bring it up to 160. Works for me every time. Even the breasts come out tender and juicey. Hope it works for you Mich23.
Colorado Jim at 10:44AM on 05/10/07
Korean Short Ribs.
http://offthebroiler.wordpress.com/2006/04/26/roundeye-korean-barbecue/
jperlow at 11:01AM on 05/10/07
I love grilling fennel in balsamic vinegar and olive oil.
superkb at 11:21AM on 05/10/07
DocChuck....I'm with you! Give me a nice thick t-bone or porterhouse....cooked til it's just barely warm...I like mine very rare. Throw a few russet potatoes on to grill/bake before the steaks are cooked, and some roasted corn on the cob...you can't get a summer meal better than that!
Other than steak, shrimp marinated in plain old italian dressing than grilled is a favorite too.
mepolo at 11:24AM on 05/10/07
Cornish game hens and baby bok choy.
http://burntlumpia.typepad.com/burnt_lumpia/2007/03/a_man_crushing_.html
Marvin at 11:37AM on 05/10/07
While there is something to be said about a nice T-bone on the grill, so very tasty....I also love grilled pineapple! I soak the slices in coconut milk for a few minutes, then sprinkle with cinnamon. Top it on vanilla ice cream. So incredible!
Lilartist at 11:51AM on 05/10/07
Thick Fiorentina (T-bone)!
Sara - Piperita at 12:04PM on 05/10/07
I don't personally grill these days (no room for a grill on my fire escape) but I love grilled pork... Com Suon is one of my favorite Vietnamese dishes. Simple but tasty.
In Cape Town visiting my girlfriend's family, I loved crayfish and ostrich sausage on the braii, along with sweet potatoes. And endless glasses of Pinotage.
NSW at 12:31PM on 05/10/07
Inspired by this thread, I went back over all my blog posts and categorized all the grilling-related stuff in one place.
http://offthebroiler.wordpress.com/tag/weber/
Enjoy.
jperlow at 1:26PM on 05/10/07
Pizza, topped with sausage, goat cheese, and plenty of veggies.
AlexRaine at 1:26PM on 05/10/07
Grilled pork tenderloin with maple-mustard vinaigrette and asparagus spears. All served over wild rice & toasted hazlenuts. Yummmay.
sheldel at 1:34PM on 05/10/07
Fresh corn on the cob, brushed with butter, dusted with salt and pepper, wrapped in its husk and rolled in aluminum foil. Turn corn periodically on grill for a taste delight that practically falls off the cob.
hatlady at 1:55PM on 05/10/07
Perlow, you REALLY piss me off.
You post all of that magnificent food porn in one location just to taunt an old "grillin' geezer" like me.
I have placed the following CURSE upon you Jason . . . may your grill run out of fuel, and never, EVER be refueled . . . until I say so :>)
The Doc
p.s. "Don't ever, EVER use the term "food porn" on Roadfood.com. It offends the moderator's redneck sensibilities, and they will KICK YOU OFF!
DocChuck at 2:05PM on 05/10/07
I have placed the following CURSE upon you Jason . . . may your grill run out of fuel, and never, EVER be refueled . . . until I say so :>)
Well, at the moment, its hooked into my house gas line. But I'm aching to get a Kamado gas-ignited charcoal fueled ceramic cooker to supplant it.
http://www.kamado.com/
jperlow at 2:16PM on 05/10/07
If ANYONE deserves it (the Kamado), you do, my friend!
DocChuck at 2:33PM on 05/10/07
Meat on a stick! Seak, lamb, pork, whatever.
SeattleGirl at 3:01PM on 05/10/07
Squash and eggplant. Also worth grilling -- the unexpected parsnip.
hereandthe at 3:38PM on 05/10/07
corn, asparagus, and eggplant. ah, summer.
charm city cupcake at 6:42PM on 05/10/07
I have a couple of things that I loved grilled.. Firstly, I must say that lamb MUST BE GRILLED..That is unless you are going to serve it raw or like a big leg or something and then you can get away with baking it.. But still, lamb and fire are a must...
Being a big green egg owner, its better then using any other cooking method in my opinion.. A Double or Triple Ribeye at 800 +.. Two minutes per side and then turning the fire off and letting it sit with the covered closed for four minutes.. It ruins you for any other method..
Clams and oysters on the grill.. Cook till they open and then cover in homemade cocktail sauce and a pad of butter and some raw garlic or horseraddish,,Razzor clams too..
Pizza is better on the grill or flatbreads..
Lobster is great on the grill ..
Chorico is better on the grill as is blood sausage...
Sardines are better on the grilled covered in sea salt and soaked in Olive Oil..
Scallions are wonderfull, trout wrapped in bacon..
Goat should be grilled and smokey..
Corn wrapped in bacon, or Mexican Style..
Fresh peppers on the grill.. Especially for green chile cheeseburgers..
There might be some things I missed..
NYBITECLUB at 12:53AM on 05/11/07
yakitori chicken or teriyaki beef on skewers, shiskababs, steaks, pork loin, boneless pork ribs,
marinated chicken thighs, chicken breasts with pesto, pizza, veggies, potatoes, corn, and pineapple
JerzeeTomato at 12:54AM on 05/11/07
Well, barbecue and grill cooking are very different. Barbecuing is long, slow cooking with lots of smoke and indirect heat, while grilling is cooking over more direct heat and is much faster.
For real barbecue, I like ribs. Particularly pork ribs. For grilling I like various vegetables, onions and corn in particular, chicken, smoked sausages, salmon and oysters, much as mentioned above with a thin pat of butter, a squirt of lemon or a few drops of chardonnay and a light sprinkling of minced shallot. I can probably eat a dozen of those myself. It's especially nice if you can get a bit of kelp to throw on top of the coals for smoke. MMMMMMM.
Calichef at 3:42AM on 05/11/07
Skirt Steak!
http://cooksmarter.net/2007/05/02/the-butchers-best-kept-secret/
Steamy Kitchen at 7:57AM on 05/11/07
Anything made with what's currently our favorite BBQ sauce. It's a variation on one made with Joe Perry's Boneyard Brew hot sauce, but using his Mango Peach Tango hot sauce in place of the Boneyard Brew.
LunaPierCook at 8:07AM on 05/11/07
I'm an equal opportunity griller, just as long as it's meat!
http://blog.meatwave.com
josh! at 9:24AM on 05/11/07
Just noticed my mistake in spelling barbecue. Sorry for the mistake! I guess next time I'll have to proofread my question.
Mich23 at 11:48AM on 05/11/07
Chocolate bananas or s'mores
JEP at 6:53PM on 05/11/07