Grilling > cooking.

It's a fact.

Agreed.

:werd:

Grilling is great...unless you don't have a balcony/yardi and can only really grill on a george foreman :(

I like all food.

however, I just spent 2 days eating food grilled over a camp fire and it was delicious. Jalepeno Cheese Venison Sausage cooked over an oak fueled camp fire FTW!!!! :drool:

Grilling is great...unless you don't have a balcony/yardi and can only really grill on a george foreman :(
I have a george forman grill, it's a total joke, nothing like actual grilling! But it's awesome as a panini press, all I use it for are sandwiches and wraps.

when i lived in the country we used to grill squirrels-

Last barbecue of this season, I marinated 3lbs of TriTip in:

red wine
red wine vinegar
seed mustard
minced onion
soy sauce
horseradish
garlic
crushed red pepper
black pepper
fresh rosemary


for about three hours, then slow grilled it in a weber for about an hour or so over sparse red mesquite blocks

Ooooh, it was goood.

I'm in the same boat as Manu so I use a cast iron grill pan for steaks and chops.

A few tips:

-Make sure the pan is really hot (700*)
-Let the meat come to room temperature before cooking.
-If it's a really thick cut (2in) have your oven pre-heated to 400*. Sear the meat in the pan and finish it it the oven.
-Let the meat "rest" for at least 5 min. after cooking.
-If you're using butter blend it with oil to avoid burning the butter at high heat.

I only marinate cheaper cuts of meat. If I'm grilling rib steak or striploin I season with salt and pepper...and maybe a splash of red wine.

Made some ribs for dinner last night...no grill so I had to get a little creative.

Tossed them in the slow cooker for a few hours with:

1/2 cup red wine.
1/2 cup chicken stock.
1 chopped onion.
3 cloves chopped garlic.
1 small can of chipotles.
The dregs from a bottle of Italian dressing.
1/4 cup sugar.
Oregano, salt and pepper.

I then removed the ribs from the pot and put them on a baking tray and used a hand blender to puree the remaining liquid. Put the liquid in a pan and reduced it on high heat until it thickened and used it as a glaze on the ribs and baked 'em at 325* for about an hour and a half.

Seriously spicy.
Seriously good.

Made some ribs for dinner last night...no grill so I had to get a little creative.

Tossed them in the slow cooker for a few hours with:

1/2 cup red wine.
1/2 cup chicken stock.
1 chopped onion.
3 cloves chopped garlic.
1 small can of chipotles.
The dregs from a bottle of Italian dressing.
1/4 cup sugar.
Oregano, salt and pepper.

I then removed the ribs from the pot and put them on a baking tray and used a hand blender to puree the remaining liquid. Put the liquid in a pan and reduced it on high heat until it thickened and used it as a glaze on the ribs and baked 'em at 325* for about an hour and a half.

Seriously spicy.
Seriously good.
you're seriously making me hungry.

Grilling > cooking.

It's a fact.

Especially when it comes to nutrition. I mean no where else can you get your over the top source of carcinogens than from heating charred/blackened forms of carbon.

Meh, everything will kill ya...but I haven't seen too many people on the news who have died from eating grilled food.

Grilling > cooking.

It's a fact.Oh yes! The taste is so good!

colonel-

Any other tips for the non grill guy? What type of pan/equipment do you suggest?

colonel-

Any other tips for the non grill guy? What type of pan/equipment do you suggest?

Cast iron. Don't buy one with a wooden handle because you can't put it in the oven.

You can get them with ridges that'll make grill marks but it's not essential.

Season the pan when you get it and never wash it with soap and it'll be your friend forever.

I grill with a shopping cart over a camp fire. It's really cheap that way.

Never wash it with soap?

Never wash it with soap?

That is correct sir.

After each use you boil salted water in it and wipe it clean or, if need be a scour with a nylon scrubber. Allow it to dry then give the inside of the pan a thin coat of veg oil. Presto! The original non-stick surface.

If you wipe the inside of a clean skillet with a white cloth there should always be a little dark/black residue. It's normal.

If you buy a new skillet there should be instructions on how to season it before use but just in case...

Pre heat oven to high (475-500*)
Give the skillet a wipe with a damp cloth and allow it to dry completely.
Give the entire pan a generous coating of veg oil and place it in the oven for about an hour.

That's all there is to it.:nice: