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Grilling... mmmm, tasty!

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hannaugh

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I was thinking my Warmoth stuff might arrive today... alas, it did not.  I'm so excited that I don't really feel like doing anything tonight, so I'm starting this silly post. 

My drummer friend and I are going to hang out this weekend to talk about band stuff and to thoroughly discuss the Watchmen movie.  I have an awesome indoor grill at my house, so we're going to go get some fine beer, she's gonna smoke a cigar (I don't touch em myself, but she seems to love em), and we're gonna grill something. 

What should we grill?  I usually do chicken or eggplant, sometimes we do steaks and burgers.  I was thinking a meat and a vegetable of some kind.  She suggested brats.  I'm feeling kind of adventurous though, so any ideas?
 
Max, you got to work on that humor, man. Seriously.
Tfarny's Teriyaki chicken (this is seriously unlike what you think, it's the real thing):
Make a marinade of plenty of soy sauce, several heaping spoons of brown sugar, add in a spoonful of rice or apple vinegar (any white vinegar but take it easy). Grate or finely chop a decent hunk of fresh ginger and add that in. Do the same to a couple of garlic cloves, but only if you feel like it. Mix well.
Get a package of chicken thighs with skin and bone still on, clean them and marinate overnight. mix the marinade around several times.
Heat your grill up, crisp the skins till they get brown all around, then turn down the heat and let them slowly cook for about 1/2 hour. Ridiculously good.
 
Make a marinade 1/3 parts brewed coffee (you can use old, stale brewed coffe, but not more than a few hours off the heat), 2/3 parts water, garlic, fresh rosemary, and fresh thyme.  Marinate some beef shoulder tenders in it for at least 24 hours.  Take a pint of half and half.  Put it in a sauce pan.  Reduce it by half.  Add two very generous tablespoons (or slightly more, to taste)  of the best stone ground mustard you can find.   Grill the steaks to medium rare, and serve with the mustard cream sauce still warm.  It is utterly decadent.  Serve some sauteed greens on the side.  
 
tfarny said:
Max, you got to work on that humor, man. Seriously.
Tfarny's Teriyaki chicken (this is seriously unlike what you think, it's the real thing):
Make a marinade of plenty of soy sauce, several heaping spoons of brown sugar, add in a spoonful of rice or apple vinegar (any white vinegar but take it easy). Grate or finely chop a decent hunk of fresh ginger and add that in. Do the same to a couple of garlic cloves, but only if you feel like it. Mix well.
Get a package of chicken thighs with skin and bone still on, clean them and marinate overnight. mix the marinade around several times.
Heat your grill up, crisp the skins till they get brown all around, then turn down the heat and let them slowly cook for about 1/2 hour. Ridiculously good.
Click to expand...

That sounds awesome and somewhat Philipino-ish.  It's similar to my adobo recipe.  I'll totally try it soon!  

Beer marinades can be really great too.  Actually, I was thinking of making my beloved homemade chili as well, which is made with beer.  
 
Max said:
Grilled baby.
Click to expand...

They're so soft and tastefull :p


And to quote OzztPete:
OzziePete said:
Best meat pie I had was a Skippy Pie. Made out of kangaroo meat. Great taste but unfortunately for the makers, the conservation folks got upset that our national emblem (the Kangaroo not the meat pie  :icon_biggrin:) was being used in such a way, and they were pressured into ceasing production of it.
Click to expand...

I want Kangaroo's barbeque!
 
Halumi Cheese.  It's from Cyprus and is amazing BBQ'd.  It a hard cheese, which doesn't melt.  Whatever happens, don't use any oil on it though.  Just chuck it straight on the grill, take it off as it begins to brown.  Will only take a minute or two. Eat. Amazing stuff.

Next, grate a load of Cheddar cheese and put to one side.  Finely chop an onion, and fry it till it just starts to brown, with some Oregano, and two finely chopped garlic cloves.  Once they are lightly browned, remove from the heat, and add the cheese.  Keep stirring it until the cheese melts.  Will only take 30secs to a minute or so.
After that.  Get some decent Aberdeen Angus steaks, about 1.5 inches thick.  Cut down the middle to make a 'pocket'. Fill with the cheese and onion mix. Sling them on the Very Hot grill for 5 minutes per side.  Done.

Serve with beer and great friends.
 
The coffee actually causes the meat to tenderize, and it adds a subtle, but rich flavor.  Try it!
 
Grilled zuccini is amazing.  I used to have a plant that would grow these monstrous zuccinis, and that is how we cooked them. 
 
jimh said:
Halumi Cheese.  It's from Cyprus and is amazing BBQ'd.  It a hard cheese, which doesn't melt.  Whatever happens, don't use any oil on it though.  Just chuck it straight on the grill, take it off as it begins to brown.  Will only take a minute or two. Eat. Amazing stuff.

Next, grate a load of Cheddar cheese and put to one side.  Finely chop an onion, and fry it till it just starts to brown, with some Oregano, and two finely chopped garlic cloves.  Once they are lightly browned, remove from the heat, and add the cheese.  Keep stirring it until the cheese melts.  Will only take 30secs to a minute or so.
After that.  Get some decent Aberdeen Angus steaks, about 1.5 inches thick.  Cut down the middle to make a 'pocket'. Fill with the cheese and onion mix. Sling them on the Very Hot grill for 5 minutes per side.  Done.

Serve with beer and great friends.
Click to expand...

:eek: When i'm back to england you WILL make those things to me... DON'T CARE IF YOU DON'T WANT! :laughing7:

Sounds delicious!
 
tfarny said:
Max, you got to work on that humor, man. Seriously.
Tfarny's Teriyaki chicken (this is seriously unlike what you think, it's the real thing):
Make a marinade of plenty of soy sauce, several heaping spoons of brown sugar, add in a spoonful of rice or apple vinegar (any white vinegar but take it easy). Grate or finely chop a decent hunk of fresh ginger and add that in. Do the same to a couple of garlic cloves, but only if you feel like it. Mix well.
Get a package of chicken thighs with skin and bone still on, clean them and marinate overnight. mix the marinade around several times.
Heat your grill up, crisp the skins till they get brown all around, then turn down the heat and let them slowly cook for about 1/2 hour. Ridiculously good.
Click to expand...
Add some sesame oil and green onion to that and you've got the essence of Korean BBQ.  Substitute either thinly sliced beef or cross cut beef short ribs for the chicken.  The stuff's insanely good.

Talk to a butcher for the meat.  It's better than the supermarket and it'll definitely "kick it up a notch" without costing you a fortune.
 
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