The Grilling Thread

[Alford Bailey 12,417]

Grilled a couple of our home raised 100% grassfed angus ribeyes  inch and a half thick last night. Seasoned with a touch of sea salt and seared on each side for about 3 minutes. Then indirect heat for about 10 minutes. Talk about a juicy steak.

[drock161 586]

Not really grilling, but I'm slow cooking a brisket right now that's making my house smell AMAZING. I'll pull it and add some BBQ sauce and pickled onions, coleslaw on the side.

[drock161 586]

So the brisket turned out great! Plus there's plenty left over!

[HoosierTrav 7,900]

For all of you Ribeye lovers out there: My grandfather told me to save my money and start buying Chuck Eye Steaks. He says that it's essentially the same meat for half the price. I went and had the butcher cut me a chuck eye and a ribeye. Couldn't tell the difference. I'm told that if you like the meat well done, then that's where the chuck eye falls short. I like a medium rare steak all day, so this is my new go to steak. Hopefully this helps some of you save some money for the more important things... Like bourbon.

[AZ Hoosier 7,755]

Dabbling with chicken wings this year. I think I found a winner with my own recipe for spicy strawberry sauce.

 

 

[drock161 586]

Dabbling with chicken wings this year. I think I found a winner with my own recipe for spicy strawberry sauce.

Ooooo care to share?

[lucel15 3,052]

[attachment=2242:ImageUploadedByBtownBanners1437628536.030326.jpg]

Cornbread waffle with fried chicken, fried egg, arugula, Jowl bacon, and my new strawberry maple bbq sauce.

[mamasa 15,386]

Think it's burger time tonight!  This thread has been inactive for too long!

[IUfan_Charlie 3,867]

ImageUploadedByBtownBanners1435031143.918799.jpg
Fried green maters

Off topic, but have any of you guys ever had the fried zucchini at Maggiano's. HOLY ****

[JaybobHoosier 11,938]

Bringing this thread.  Also put it in the beer thread. :)

 

The beer burgers were a success.  Braised them in Blue Moon Belgium Wheat.  I chopped up and fried onions on top, and had cut jalepenos in the burger meat.  Used some seasoning as well.

[mamasa 15,386]

Since this thread has been out to pasture for a few months- how does everyone prep/grill their burgers? I use 80/20 (for normal everyday occasions), mix in 2 TBSP full fat mayo, 1 1/2 tbsp Worcestershire. Patty those, let em sit in fridge overnight. What's your go to?

[akhosrof 1,168]

Since this thread has been out to pasture for a few months- how does everyone prep/grill their burgers? I use 80/20 (for normal everyday occasions), mix in 2 TBSP full fat mayo, 1 1/2 tbsp Worcestershire. Patty those, let em sit in fridge overnight. What's your go to?

You hit the nail on the head here, the Worcestershire is key! Throw some bread crumbs in your recipe and you have one awesome burger! Cannot wait for the weather to warm up!

[Naturalhoosier 15,436]

I can pass on the mayo but add A1.  I love A1 in a burger mix!  

 

Sounds good mamasa!  It's supposed to be in the 50s today...maybe I'll grill out tonight....MMmmmm.....

[HoosierAloha 30,077]

It may sound a bit odd but it's delicious...

Marinate some ribeyes or t-bones in some pineapple juice and Dr. Pepper for a day. Cook steaks and sliced pineapple on the grill.

[Scooter D 928]

I have had my Weber for 10 years now and just switched over from charcoal briquettes and lighter fluid to lump charcoal and a chimney starter.  Got to say, the food tastes a lot better.

[Scooter D 928]

Since this thread has been out to pasture for a few months- how does everyone prep/grill their burgers? I use 80/20 (for normal everyday occasions), mix in 2 TBSP full fat mayo, 1 1/2 tbsp Worcestershire. Patty those, let em sit in fridge overnight. What's your go to?

We tend to use leaner ground beef...but all i put on my is a little salt and pepper, on some homemade buns and homemade pickles.  Occasionally, I will put some homemade sauerkraut on my burger.    

[mamasa 15,386]

We tend to use leaner ground beef...but all i put on my is a little salt and pepper, on some homemade buns and homemade pickles. Occasionally, I will put some homemade sauerkraut on my burger.

Homemade kraut???? Do tell!

[Scooter D 928]

Homemade kraut???? Do tell!

Oh yeah!  After going to Germany a few years back (and noticing how crap the kraut in the U.S. was), I decided that I would learn to make my own.  All that you need is a fermentation vessel (which I know that you know about), some cabbage and salt.  The ferment takes about a month.  It's great...can't keep the stuff in the house.    

[mamasa 15,386]

Thanks!!  Will definitely be looking into this!

[Scooter D 928]

Thanks!!  Will definitely be looking into this!

Let me know if you have questions...would be glad to share the knowledge.