Thread: Re: Favorit Grilling Recipes

On Sat, 12 Apr 2008, aem wrote in rec.food.cooking today:

> Hard to know what you mean by 'beyond the basic.' Do you marinate or
> dry rub things before you grill them? Do you add wood chips or soaked
> sprigs of herbs?

I am looking for a process that takes longer than 7 - 15 minutes on the
grill. I am already marinating steaks, chicken, etc. I have not tried
wood chips or soaked herbs. I do plan on trying this as it appears to be
popular. Your favorite method below sounds great and it is the type of
thing I am looking for in terms of time. A process that I can do on the
grill and hang outside while it cooks while I have a few drinks while it
completes.


> My most frequent grilling is probably chicken: back removed and bird
> flattened; marinated in olive oil, lemon juice, garlic and herbs of
> choice (thyme, rosemary, oregano--all fresh); grilled over high for 5
> minutes per side, then moved to cool side of grill; soaked sprigs of
> herbs added to hot lava rocks; cover, cook until done; move back over
> hot side if necessary to color the bird how you like it.

I currently do not have any lava rocks in my grill. I am using a
Char-Broil grill that I got about two years ago. I am not sure where to
put wood chips or sprigs of herbs in the grill (i.e. under the flames).
The grill has covers over the flames and the flames are raised a bit.
This looks like it would be a good one to start with and it sounds good.
Any advice on where I would put the herbs? I do not have any lava rocks
in the grill. Again, I am not sure where I would put them or if they would
be appropriate to put in the grill.


> My "favorite" grilling is not more complex but is more time-
> consuming. Marinate trimmed pork spareribs (regular, not baby backs)
> in soy sauce, sherry, garlic, ginger for a day. Set oven to 225F, put
> ribs in baking pan and pre-cook two hours. Turn grill on low heat and
> add hickory or alder or mesquite wood chips, well soaked in water,
> onto the lava rocks/coals. When they begin to produce smoke, put ribs
> on grill, cover, and cook until done, maybe another 45-60 minutes,
> basting frequently with mixture of melted butter, soy sauce and minced
> garlic. -aem

Wow, this sounds so good! I am going to give this one a try. As I
mentioned, I am interested in the time-consuming grilling. If you can
provide advice for where the wood chips should go, that would help a lot.
My thought is that if I put the wood chips below the flames, the wood
chips will catch fire no matter how long I let them soak in water. There
is not really a place above the flames in my grill to put wood chips.

Aem, thanks for the information!

John

On Sat, 12 Apr 2008, aem wrote in rec.food.cooking today:

> Hard to know what you mean by 'beyond the basic.' Do you marinate or
> dry rub things before you grill them? Do you add wood chips or soaked
> sprigs of herbs?

I am looking for a process that takes longer than 7 - 15 minutes on the
grill. I am already marinating steaks, chicken, etc. I have not tried
wood chips or soaked herbs. I do plan on trying this as it appears to be
popular. Your favorite method below sounds great and it is the type of
thing I am looking for in terms of time. A process that I can do on the
grill and hang outside while it cooks while I have a few drinks while it
completes.


> My most frequent grilling is probably chicken: back removed and bird
> flattened; marinated in olive oil, lemon juice, garlic and herbs of
> choice (thyme, rosemary, oregano--all fresh); grilled over high for 5
> minutes per side, then moved to cool side of grill; soaked sprigs of
> herbs added to hot lava rocks; cover, cook until done; move back over
> hot side if necessary to color the bird how you like it.

I currently do not have any lava rocks in my grill. I am using a
Char-Broil grill that I got about two years ago. I am not sure where to
put wood chips or sprigs of herbs in the grill (i.e. under the flames).
The grill has covers over the flames and the flames are raised a bit.
This looks like it would be a good one to start with and it sounds good.
Any advice on where I would put the herbs? I do not have any lava rocks
in the grill. Again, I am not sure where I would put them or if they would
be appropriate to put in the grill.


> My "favorite" grilling is not more complex but is more time-
> consuming. Marinate trimmed pork spareribs (regular, not baby backs)
> in soy sauce, sherry, garlic, ginger for a day. Set oven to 225F, put
> ribs in baking pan and pre-cook two hours. Turn grill on low heat and
> add hickory or alder or mesquite wood chips, well soaked in water,
> onto the lava rocks/coals. When they begin to produce smoke, put ribs
> on grill, cover, and cook until done, maybe another 45-60 minutes,
> basting frequently with mixture of melted butter, soy sauce and minced
> garlic. -aem

Wow, this sounds so good! I am going to give this one a try. As I
mentioned, I am interested in the time-consuming grilling. If you can
provide advice for where the wood chips should go, that would help a lot.
My thought is that if I put the wood chips below the flames, the wood
chips will catch fire no matter how long I let them soak in water. There
is not really a place above the flames in my grill to put wood chips.

Aem, thanks for the information!

John

On Apr 13, 12:43*pm, John Haverty <john.have...@washburn.edu> wrote:

> I currently do not have any lava rocks in my grill. *I am using a
> Char-Broil grill that I got about two years ago. *I am not sure where to
> put wood chips or sprigs of herbs in the grill (i.e. under the flames).
> The grill has covers over the flames and the flames are raised a bit.
> This looks like it would be a good one to start with and it sounds good.
> Any advice on where I would put the herbs? *

I haven't seen that kind of grill recently enough to visualize it so I
can't tell you exactly. What you're after is smoke. You might try
this: wrap the soaked herbs or chips in a couple of folds of aluminum
foil and then poke holes in the top of the package. Place this on top
of the covers above the flames. The reduced air flow may inhibit
burning and give you the smolder you want. -aem

On Apr 13, 12:43*pm, John Haverty <john.have...@washburn.edu> wrote:

> I currently do not have any lava rocks in my grill. *I am using a
> Char-Broil grill that I got about two years ago. *I am not sure where to
> put wood chips or sprigs of herbs in the grill (i.e. under the flames).
> The grill has covers over the flames and the flames are raised a bit.
> This looks like it would be a good one to start with and it sounds good.
> Any advice on where I would put the herbs? *

I haven't seen that kind of grill recently enough to visualize it so I
can't tell you exactly. What you're after is smoke. You might try
this: wrap the soaked herbs or chips in a couple of folds of aluminum
foil and then poke holes in the top of the package. Place this on top
of the covers above the flames. The reduced air flow may inhibit
burning and give you the smolder you want. -aem

Aem,

On Sun, 13 Apr 2008, aem wrote in rec.food.cooking today:

> I haven't seen that kind of grill recently enough to visualize it so I
> can't tell you exactly. What you're after is smoke. You might try
> this: wrap the soaked herbs or chips in a couple of folds of aluminum
> foil and then poke holes in the top of the package. Place this on top
> of the covers above the flames. The reduced air flow may inhibit
> burning and give you the smolder you want. -aem

Thanks, I will give that a try. I was checking the charbroil.com web site
to see if they had any hints for this process. I have not found anything
yet, but I will give this a try. If it does not work, at least I will
still eat good.

John

Aem,

On Sun, 13 Apr 2008, aem wrote in rec.food.cooking today:

> I haven't seen that kind of grill recently enough to visualize it so I
> can't tell you exactly. What you're after is smoke. You might try
> this: wrap the soaked herbs or chips in a couple of folds of aluminum
> foil and then poke holes in the top of the package. Place this on top
> of the covers above the flames. The reduced air flow may inhibit
> burning and give you the smolder you want. -aem

Thanks, I will give that a try. I was checking the charbroil.com web site
to see if they had any hints for this process. I have not found anything
yet, but I will give this a try. If it does not work, at least I will
still eat good.

John