What are you grilling right now?
08-29-2011, 02:37 PM
#112
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Originally Posted by nathanmares
That looks amazing. I love brisket.
08-29-2011, 07:46 PM
#113
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Shrimp, bacon, bell peppers, mushrooms, pineapple and cherry tomatoes. Thought we were buying 10 shrimp but it turned out to be 10 shrimp skewers! Shrimp shake, shrimp steak, shrimp salad, shrimp.....
01-18-2012, 07:09 PM
#117
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Chicken quarters, bone in rib eye and some baby backs. I finished up a 2 week leaning out diet and was ready to eat something besides tuna oatmeal and green veggies.
I own a grilling/bbq cooking store so I alwas get fun seasonings I hate to "test" to see if I want to offer them in the store. The Ribs have BS Grilling's green chile garlic seasoning, the chicken have Mansmith's Chipotle Lime, and the steaks have AlbuKirky Seasonings BBQ Rub.
I own a grilling/bbq cooking store so I alwas get fun seasonings I hate to "test" to see if I want to offer them in the store. The Ribs have BS Grilling's green chile garlic seasoning, the chicken have Mansmith's Chipotle Lime, and the steaks have AlbuKirky Seasonings BBQ Rub.
04-12-2012, 05:06 AM
#119
JK Enthusiast
Hey-- just saw this now... the honey-lime-cilantro chicken recipe is pretty simple.
-just season a couple chicken breasts with a little salt and pepper
-mix together some fresh lime juice, olive oil, cumin, cilantro and honey in a bowl (all you need is a few tablespoons of this)
-coat the chicken in the mixture and leave in the fridge for a couple hours or so
-take the chicken out and throw it on the grill.
But, my favorite BBQ chicken to make is the classic "Cornell" chicken. It's not hard to make, but it requires a lot of attention while cooking to keep the heat right and to baste and keep the chicken from burning. All you do is throw an egg, vegetable oil, cider vinegar, kosher salt, pepper and poultry seasoning into the food processor and puree it until it's smooth and foamy. Then, throw as many half chickens (on the bone) directly over the coals as you want-- cook both sides for a couple minutes and then leave the meaty sides up (bone sides down) and baste with the basting mixture every 3 minutes or so for the rest of the time until the chicken is cooked through (wisk the basting mixture before basting so it stays mixed and foamy). Close the lid when you aren't basting.... there will be flare-ups, so be ready to work with that. By the time the chicken is cooked, the basting mixture will have formed a golden brown layer, almost like a thin batter, that tastes so good you won't believe it (note: this tastes much better over charcoal than on gas... but work with what ya got!). Like I said, this one requires constant attention, but it's worth it. I'll do some this week or next and post up some pics.
Hope that helps!
-just season a couple chicken breasts with a little salt and pepper
-mix together some fresh lime juice, olive oil, cumin, cilantro and honey in a bowl (all you need is a few tablespoons of this)
-coat the chicken in the mixture and leave in the fridge for a couple hours or so
-take the chicken out and throw it on the grill.
But, my favorite BBQ chicken to make is the classic "Cornell" chicken. It's not hard to make, but it requires a lot of attention while cooking to keep the heat right and to baste and keep the chicken from burning. All you do is throw an egg, vegetable oil, cider vinegar, kosher salt, pepper and poultry seasoning into the food processor and puree it until it's smooth and foamy. Then, throw as many half chickens (on the bone) directly over the coals as you want-- cook both sides for a couple minutes and then leave the meaty sides up (bone sides down) and baste with the basting mixture every 3 minutes or so for the rest of the time until the chicken is cooked through (wisk the basting mixture before basting so it stays mixed and foamy). Close the lid when you aren't basting.... there will be flare-ups, so be ready to work with that. By the time the chicken is cooked, the basting mixture will have formed a golden brown layer, almost like a thin batter, that tastes so good you won't believe it (note: this tastes much better over charcoal than on gas... but work with what ya got!). Like I said, this one requires constant attention, but it's worth it. I'll do some this week or next and post up some pics.
Hope that helps!
05-06-2012, 02:31 PM
#120
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Usually fire up my charcoal grill but picked this small gas grill a while back. Nice for quicker grilling just for the wife and kiddos.
Chops, potatoes, and asparagus. Very nice Sunday!
Chops, potatoes, and asparagus. Very nice Sunday!