Not that I care -- I never stop. It's seldom too cold for grilling where I live. Did some hot dogs and hamburgers this afternoon, fun stuff. Can't wait to get some steaks and chicken breasts going this summer. Anyone have any special recipes?

This message has been edited. Last edited by: Coriolanus,

Well if it were not for having drill with my Guard unit it would have started this weekend here at my house......

I am just a little NW of Pittsburgh, I grill all year, run out , pull off the cover, turn on the gas, hit the button Wooosh, flame, close the lid & wait till it hits temp. & take out the beef, plop it on the hot grill wait 3 minutes, flip it over , wait 3 minutes, , TIME TO EAT.
If you want recipes send me an e mail
Enjoy, Vince

E-mail? That would defeat the purpose! Post a few favorites for all of us, Vinny.

German style bratz grill for about 5 minutes, place within a shallow dish half filled with beer another 12-15 minutes in steaming brew. Bread & mustard "nuff said"
I know this is no new thing, but damn good stuff. If you ain't grilling bratz or steaks... Bratz is the prequel to a great Bbque!

I have so many recipes I dont know where to start, I was a chef all of my life ( well so far anyhow) I have tons of recipes most in my head but a lot on paper, , so if you want a spacific recipe or method of cooking some thing , , , , , , where do I start & how do I end it, I have so many swimming in my over taxed under used pickeled in Single malt whisky brain that when I start to put my thoughts on paper or typing them on the computer , you never know what stuff might come up, I might have a cook book or 2 running around in my poor brain just looking for a way to get out, & if that ever happens .......... hahahahahahaha
Enjoy, Vince

I grill all year long. If it gets too cold/windy, I'll duck into the garage. It's not attached to my house, so if it gets a little smoky (either from what I'm cooking or my cigar), Mrs. Groucho won't get too upset. As for recipes, too many to list, but a good one for steak is to marinate them in 1/3 cup soy sauce, 1/3 cup olive oil, a few cloves chopped garlic or 1 teaspoon garlic powder and 1 teaspoon lemon pepper.

quote:

Originally posted by grouch0:
I grill all year long. If it gets too cold/windy, I'll duck into the garage. It's not attached to my house, so if it gets a little smoky (either from what I'm cooking or my cigar), Mrs. Groucho won't get too upset. As for recipes, too many to list, but a good one for steak is to marinate them in 1/3 cup soy sauce, 1/3 cup olive oil, a few cloves chopped garlic or 1 teaspoon garlic powder and 1 teaspoon lemon pepper.

That sounds excellent.

Pick your top three, Vinny, and write them out.

In AZ we can grill all through the winter without even knowing that it's winter!
Hell, I just placed third in a chili cookoff this past Saturday and I used my little Weber grill to make the entire meal...!

OK, One tonight !, more later


Chili Lime Chicken
Boneless Breasts in a glass or plastic bowl, slice up a few hot peppers & dump them over the chicken, add a splash of E. V. Olive oil the zest of one lime & all the juice , a pinch of salt & a pinch of Brown sugar & a table spoon of Peanutbutter( creamy or chunky , what ever you like ) , slice up an onion & crush a few cloves of garlic, dump every thing in the bowl with the chicken & let it sit in the fridge about 2 hours , give it a toss or stir every half hour , during the last half hour add the green herbs, you can use parlsely , or chive, what ever you like, anything but celantro , I dont like it !, but if you do go ahead & use it , but just one, you dont want to get to many different tastes , keep it simple . fire up the grill, when it gets hot , toss on the chicken ,, turn it after a few minutes & grill the second side , , I grill up the onions peppers & garlic that were in the marinade. Serve the chicken with a side of rice & pinapple , a nice White Zinfindel or a cold Beer, & NOT THAT STINKING LITE BEER ! , true you dont want a Guiness with this dish, well maybe you do, but I like some thing like a hard cider or lemonaid .
Enjoy, Vince

Sounds excellent, Vinny. Thanks.

I love grilling, but I live in an apartment building on the second floor so it is a little tedious. I usually end up at a friends house.

My little tip has to do with corn on the cob. First, LEAVE THE HUSK ON!! Fill up your sink or a big pot with luke warm water and lots of sugar...lots. Soak the corn in the water for about an hour. Remove from the water and throw on the grill, preferably the cooler part. Roast the corn until the outer husks are partly charred. Then, enjoy the best corn on the cob in the world!!

Official start: Jan 1.
Official end: Dec 31.

I grill 365/24/7.

Actually, if I'm not mistaken, it's the third Saturday in March, unless it's a year when March has 5 Saturdays, and then it's the fourth Saturday. And during leap years, it's shifted to the third Sunday in March. All this is, of course, predicated on it being a year during which Labor Day and Memorial Day both fall on Mondays.

When you live in Central Florida (Tampa Bay), Grilling is a mainstay of cooking. The last time I fired up my oven was Prime Rib Roast at Christmas. (And the next time will be Turkey at Thanksgiving)

I like to split a whole chicken down the backbone, pat any wet spots off untill it's just damp, rub it down with Tony Chacheres seasoning, and put it in the smoker. I mix hickory and oak coals in the fire box and feed it for about three hours.

Thick porkchops, marinated in the cheapest Italian dressing that you can find. Let them soak in a bowl in the fridge for about three to four days, turning them everyday. Cook pork over a pecan wood fire. OMG! Like eating candy!

Split a thick porkchop and stuff it with boudin. Cook it over pecan wood.

Ca cest bon manger, mon frere!

Today! I`ll pick up some good beef now. So long!

This is not a recipe per se but a recipe technique I learned a long time ago. A marinade for beef needs to include a fat and an acid. The fat is absorbed by the meat and makes it juicy; the acid works to break down the protein in the beef and make it tender. The specific fat or acid you use is a matter of taste. If I am using a cheaper cut of meat (like a chuck steak) I will use lime juice and olive oil as a marinade for several hours (turning the meat periodically). You can take a fairly tough piece of meat and make it downright tender and tasty with a good marinade. Oh, and it goes without saying that a marinade has other ingredients besides fat and acid for flavor--be as creative as you like!

January 1st

I grill all year round, including the rain. But I live in SoCal so I guess the weather ain't as bad as it is in other parts of the country.

Tonight I am grilling 3 Atlantic salmon steaks marinated in soy sauce, canadian maple syrup and a few other select dry spices...good stuff too!