FBBO Grill(ing) Recipes.

[PlagueOfBadgers]

I will be the first to admit, I cannot grill to save my life. My burgers come out like hockey pucks and my dogs usually fall through the cracks. Sorry but I have no recipes to offer up so I am asking the FBBO crew to help out. We have people from all over the U.S. as well as the world so please give the details of how you prepare, ingredients, times, temps. Submit any or all of your grilling recipes so we can stuff our faces with your creations.

Looking forward to eating!

 

[Cranky]

Uh, let the charcoal turn white and even then, it might be too hot. Cover it with the dampers closed and go from there. You'll get the hang of it....

 

[Paul Boucher]

I will be watching for all the secret recipes!

 

[1967coronet440]

Good burger mash up kinda like a meat loaf mix.... Mix up ground beef In a bowl with 1 egg per pound of meat, add ketchup mustard chopped onions and bread crumbs. High heat with stacks sloghtly open on grill. Your welcome

My steaks I don't do anything special just lawrys season salt, little bit of garlic salt, cook on high heat for about 5 mins per side depending on thickness. Once done to add a little more flavor place a small square of butter atop the steaks and let it melt. Enjoy

 

[ChargerM440]

My steaks I don't do anything special just lawrys season salt, little bit of garlic salt, cook on high heat for about 5 mins per side depending on thickness. Once done to add a little more flavor place a small square of butter atop the steaks and let it melt. Enjoy

THIS! This right here is the recipe for a good steak. I personally omit the extra garlic salt, but definitely massage a bit of Lawry's seasoning salt into the meat. Nothing like a good old fashioned hand massage of your meat. Am I right? Then top it with butter and let that bad boy rest for a couple minutes before cutting into it. Perfecto!

 

[Bruzilla]

Get some boneless/skinless chicken thighs. Soak them in Teriyaki sauce over night, and grill for about 20 minutes. Best BBQ chicken ever.

Second best is get some boneless/skinless chicken breasts, and take a pair scissors and cut them into thin slices. Some grocers sell them already sliced thin. Get a red onion and cut it up, then drop the onion and the chicken slices into a zip lock bag with your favorite BBQ sauce and let sit overnight.

Throw the slices on the grill and watch the center. The edges will turn white and work its' way to the center. The moment the center turns white, take the slices off and put in a tray to let the stand and finish cooking off the grill. This will keep you from overcooking them and the meat will be juicy, tender, and onion flavored.

 

[1967coronet440]

THIS! This right here is the recipe for a good steak. I personally omit the extra garlic salt, but definitely massage a bit of Lawry's seasoning salt into the meat. Nothing like a good old fashioned hand massage of your meat. Am I right? Then top it with butter and let that bad boy rest for a couple minutes before cutting into it. Perfecto!

I tend to use garlic on everything, my grandma got me hooked on it. She swears by it she's 96 and still tries to arm wrestle me lol

 

[Xp29h]

Grilled potatoes -

Dice up several potatoes - use your favorite type
Lay out couple pieces of aluminum foil fold together in the middle to make a wider piece
Spray with non stick - Pam or something like it
Dump the diced potatoes on foil
Add salt pepper to taste
Garlic powder
Onions - either chopped or stings your choice
Put 3 - 4 tsp butter all over potatoes
Fold foil over the top but leave end open a bit for steam to escape
Put on grill at least 20 minutes. Times will vary depending if open or closed grill cover if you can
Shorter if hotter can always check and cook until soft
Careful opening foil the steam will get you!

You can season with anything else you want before it goes on the grill.. Very easy recipe and works great.

That's 1 for now.. I've got a few more to add..

 

[727]

I buy the whole prime ribs at SAMs club and cut them into 1-1/2" thick steaks. Just season with coarse ground black pepper and sea salt. Get the coals really hot to sear in the flavor. Throw some dry mesquite chunks into the coals for flavor. Don't over cook em!
The cost of the prime rib and a bag of potatoes is about the same as one steak dinner for 2 at a steak house. I use a vacuum sealer to store extra steaks from the prime rib.

I also like frozen steaks or burgers thrown on really hot coals. The outside gets charred and the inside is juicy.

 

[Torkmnstr]

Montreal steak run finds its way on everything I grill, lol. When I do burgers to keep them most splash then with some beer each side as they cook. Keeps them modify and when the cook in your get nice flavor. I suggest using some grill mats. I will never go back, easy clean up and you will never lose anything through the cracks again!

 

[MarPar]

Montreal steak

^^^^^^THIS! I put it on practically everything. good stuff.

 

[1967coronet440]

Tender ribs!

Marinate in your favorite sauce, cook in the oven on 250ish for 4 hours, finish off on high heat on the grill for

 

[69a100]

Don't use that flammable stuff that you squirt on the coals, use paper instead.
The thicker the cut of meat, the slower you need cook it.
My advice? just start reading and take some practice cookin. Good Luck
http://www.smoking-meat.com/
http://www.smokingmeatforums.com/f/

 

[xtraoldestocke]

Here's a tip. Don't leave the spatula on the grill after scooping your burgers ☺

 

[cr8crshr]

Don't use that flammable stuff that you squirt on the coals, use paper instead.
The thicker the cut of meat, the slower you need to cook it.
My advice? just start reading and take some practice cookin. Good Luck
http://www.smoking-meat.com/
http://www.smokingmeatforums.com/f/

Got this email from what 69a100 suggested as I am on their email list. Lotso recipes and rubs and suggestions for all types of grilling. Take your time when cooking and do not rush it. As for your burgers turning into Hockey Pucks, try this instead...
Use an 80/20 percentage of ground beef. Or better yet if the budget allows, you can use ground Sirloin. Salt and Pepper with Garlic Powder only. Once you place the burger patties on your grill just let them cook for a while with out flipping. What happens is the meat is seared and forms a crust which will retain the moisture. Then flip to finish. Remove and enjoy some very good burgers...cr8crshr/Tuck

https://mg.mail.yahoo.com/neo/launch?.rand=etivbt08ea0kf#7814858936

 

[MarPar]

I like ground chuck for burgers...lots of flavor and plenty of intra-muscular fat to keep it juicy.

 

[MarPar]

oh and one other thing...ALWAYS let any meat rest minimum 5 minutes before you cut into it. the juices need the time to get back into the fibers of the meat and not run away on your plate.

 

[Mike67]

Steaks I use lowerys and worcestershire and sear them on high heat for 2-3 minutes on each side then move over to a medium low heat/flame. I also slap a tab of garlic butter on them when I pull them off the grill. Remember steaks will still be cooking after they are removed, so allow time for that if you like it rare or medium..
Burgers, egg, s&p, worcestershire & breadcrumbs....sometimes ill dice an onion and mix in it.
Dogs or links....turn them perpendicular to the grating or get bigger dogs!!!!

 

[Mike67]

Another great tenderizer is coca-cola, you can use it as a marinade. I do it on venison ,brisket, ribs or cheap cuts...
Another tip that the "pro's" suggest when doing steaks is to let them get close to room temp before throwing on the grill.

 

[1967coronet440]

My brother in law told me to reverse sear my steaks I guess it locks in the juices or some ****, if you want a medium well steak cook it about to medium on the grill then slap it on a piping hot cast iron griddle to sear each side. Haven't tried that one yet but may this weekend