What Are You Grilling

[gjmalcyon]

Looking good. You can't beat the Weber. I'm on my second one in over 50 years. Yeah, there are some extra holes on the bottom that have burned through, just turn it around for a few more years of service. I have to buy grates every several years, and replaced the handles when they fall apart, no adjustment for air vents on the bottom, they burn out in a a few years. as long as you have the top vent working, it will smoother a flame in no time. No matter time of year or temperature, I'm strumming the coals.

Ralph

Love my Weber kettle and Spirit gas grill. What I really like about them is every time I've emailed them with an issue, they make it right. My Spirit gas grill needed a new igniter button. I emailed them, asked them what the part number was so I could order a replacement, and next thing I know a complete igniter system kit shows up, no charge.

I have one of these Kettle Pizza kits for my 22" Weber kettle grill:

It works really well - gets well over 700 degrees so you get a little char on the pizza crust.

 

[chazmo]

What an awesome thread!!!! Marty, so what... did you actually put that steak ON the coals? What's the deal with that?

 

[rampside]

Grilled wild rice, cranberry, onion, garlic Turkey Burger on a pretzel bun and served with craft brewed cranberry IPA.

 

[MartyG]

Yes, the steak goes directly on the coals. Only works on lump charcoal, not briquettes. You have to have a white hot fire, and believe it or not nothing sticks to the steak. It's so hot it only takes four minutes per side for a beautiful medium rare. The steak needs to be thick, maybe an inch and a quarter at least. No lid used, you need as much oxygen as possible to keep the fire HOT. I've done it that way many times, and it's some of the best steak I've had. Julia Child even did one that way in an old TV episode. On the same old Weber grill I have!

Hey rampside, I love a good turkey burger. That one looks awesome!

 

[dreadnut]

My kinda grillin, Marty, topped off with a nice cold IPA! Will have to try those beets.

 

[F312]

Oh man, where do I start? I have a collection of old Weber grills, and they get used a lot. Let me see, over the past couple weeks:
Bacon wrapped pork tenderloins and jalapeno poppers.

Cedar planked salmon with pineapple and chimichuri.

Thick ribeye direct on lump charcoal. (Caveman style)

How about grilled beets, finished with goat cheese and toasted walnuts?

Of course, food is not the only thing on the grill...

Good brand, I'll have to look for that double IPA.

Ralph

 

[MartyG]

Here's the grilled beet recipe:

Grilled Beets with Goat's Cheese and Walnuts

Get Grilled Beets with Goat's Cheese and Walnuts Recipe from Food Network

www.foodnetwork.com

 

[twocorgis]

Good brand, I'll have to look for that double IPA.

Ralph

I've had it, and it's good, but not as good as their Torpedo Extra IPA, to my taste buds at least. Also, at 8% ABV, you really can't drink much of it if you want to stay upright!

 

[fronobulax]

I've had it, and it's good, but not as good as their Torpedo Extra IPA, to my taste buds at least. Also, at 8% ABV, you really can't drink much of it if you want to stay upright!

Had one of these with the previously mentioned flank steak. What is this single digit ABV of which you speak?

 

[hoosier_buddy]

Pork shoulder butt, and a whole chicken before that.

 

[F312]

I've had it, and it's good, but not as good as their Torpedo Extra IPA, to my taste buds at least. Also, at 8% ABV, you really can't drink much of it if you want to stay upright!

I have tried that one, Torpedo, nice. I always try what ever that brand sells.

Ralph

 

[F312]

Very good, and better on tap.

Ralph

 

[Soul Tramp]

Pork shoulder butt, and a whole chicken before that.

If you like whole grilled chickens, how about a couple of these?

From a celebration we had at our Vietnam house. They're considered a real delicacy. I took a pass.

 

[dreadnut]

My latest favorite local IPA: Bell's Two Hearted Ale, 7.0 %.

Earnest Hemingway used to fish the Two Hearted River way up in Michigan's Upper Peninsula.

 

[davismanLV]

Is it really true that Tri Tip is kind of a left coast thing? It's so prevalent here but then i'm on the left side......

 

[twocorgis]

I have tried that one, Torpedo, nice. I always try what ever that brand sells.

Ralph

Sierra Nevada is a great brewery, but when it comes to IPAs, this is the best one I've ever had, and it's from the east coast!

The "Lunch" IPA is great too, and under 8% ABV. Mighty hard to find around here though, and expensive when you can.

 

[F312]

Sierra Nevada is a great brewery, but when it comes to IPAs, this is the best one I've ever had, and it's from the east coast!

The "Lunch" IPA is great too, and under 8% ABV. Mighty hard to find around here though, and expensive when you can.

I will search.
While on the subject, We have large liquor stores in the area with very large inventory of beers. My concern is freshness. Make sure your getting something somewhat fresh with a date on the bottle.

Ralph

 

[jp]

Is it really true that Tri Tip is kind of a left coast thing? It's so prevalent here but then i'm on the left side......

Yeah, Tom-- tri-tip is a West Coast California thing. I worked as an apprentice butcher through high school in the midwest, and I'd never heard of them before moving to Oregon. It comes from the triangle-shaped bottom sirloin roast which is why it's called a tri-tip. The French also cut bavette sirloin steaks from the bottom sirloin, which aren't very common in the U.S. either, but Mexicans often use it for fajitas. Trip-tip is less expensive than other steaks from the rib and loin, but it's well-marbled and delicious, I think. Now this thread has made me feel like digging through the freezer to find something to grill!

 

[gjmalcyon]

Is it really true that Tri Tip is kind of a left coast thing? It's so prevalent here but then i'm on the left side......

Very true that it's a left-coast thing. Out here in the east butchers never have it stock, and some don't even know what it is and have to research what it is and how to cut it if you ask for it. I special order it, and depending on who is behind the counter I can get a "Sure, we'll have it for you tomorrow" or a "Huh? What's that?"

My California grill-meister cousins all have their own riff on how to prepare Santa Maria Tri-tip in much the same way pitmasters have their riff on how to smoke brisket.

 

[jp]

This was the last thing I grilled. It was my attempt to make Vietnamese Pork and Shrimp Bún with Rice Noodles and veggies. it turned out pretty well.