- This topic has 0 replies, 1 voice, and was last updated 5 years, 9 months ago by
CLOC-Admin.
CLOC-Admin.- Topic
- CLOC-AdminWhat grille do you use? Weber or what brand? I’M a charcoal guy myself, I’ve had my simple 30 year old Weber.
Really like using a really small amount of apple wood also. To much smoke bother me, age I think!
Love cooking on it roast, briskets, ribs, steaks, brisket burgers, pork, beef, fish, pizza and all type of veggies.
I’M bad I usually us a store bought sauce, but make my own rub.
Garlic powder, onion powder, salt, black pepper and that’s simple. Always have to have a whole onion and bake potatoes.
I just started cooking pizza on the grille. I get grill going and hot, aluminum foil to lay skin on it.
Of course also with any topping you want. I leave it lay and let it brown.
Moving it around with foil on grille for it cooks all over, I usually have fire on the side
I used to own some pizza restaurant, but grilling is different, just like natural
gas and electric ovens are. I’ve seen some wood burning stoves for pizza ovens that where awesome.
What are some things you like grilling or barbequing?There is a topic about whats wrong with this grill, so though I’d make a yummy topic.Posted: 7:15 PM – Aug 16, 2013I’m a wood/charcoal guy too, but confess that we bought the cheapest propane grill we could find ($29 + screw on tanks/2 for $10) and have enjoyed it for the basics mainly because it’s quick. Having a choice and time it’s ak, mesquite, and charcoal for me!
Grill’s going right now for burgers, just waiting on guests.
Enjoy, and thanks for the topic!
Posted: 7:29 PM – Aug 16, 2013Charcoal. Kingsford grill. Tumbleweed you made me hungry, I’m on my way outside to cook some 1″ pork chops. I cook everything on it but road kill! Might try that but the DW draws the line at that!Posted: 10:08 AM – Aug 17, 2013Here is my arsenal of grills. One for every occasion lol. I have a smoker for slow cooking briskets and pork butts. A small gas grill that I take with us while traveling for burgers and dogs or when I get lazy and don’t want to tend a fire. The red one on the ground is my fold-able Aussie charcoal grill that I also take with us on the road for steaks and fajitas. My all time favorite charcoal grill is the Master Forge. I have had it for a few years now and really like the 8″ adjustability for the coals with just a crank of the handle. You can also smoke on it but doesn’t hold heat as good as the smoker. I also keep a good supply of post oak and mesquite on hand. We make our own rubs and sauce and freeze 8 jars at a time in our basement freezer.
Chip
Posted: 12:39 PM – Aug 17, 2013Wow! We have some serious grill masters here!
We use a MEO electric table top grill. We love it as it is free to use on the campground power. it is aluminum so light weight and won’t rust. Works great. PhillipIt’s like this:
http://www.ebay.com/itm/Meco-9000-Serie … 20d4b2c4dcPosted: 1:10 PM – Aug 17, 2013Here is my favorite chicken recipe that is fast and easy and very delicious. They are always a hit at a pot luck.
Chip’s Chicken skewers
In a sauce pan combine:
¼ cup of butter
1/3 cup of lemon juice
1 tablespoon sugar
1 teaspoon dried thyme leaves
½ teaspoon salt
¼ teaspoon dried oregano leaves
¼ teaspoon pepper
½ teaspoon onion powder
½ teaspoon finely chopped garlic
3 table spoons Mae Ploy Sweet Chilli Sauce (don’t substitute)Simmer for a few minutes then shut off and let cool a little before adding it to the cubed chicken but you don’t want it too cool or the butter will start to harden up.
In a bowl marinade chicken about two hours or longer in the refrigerator then put the chicken on the skewers.
This is for about a pound and a half of chicken at the most. I prefer boneless skinless thighs. You can either cut the thighs to cubes and skewer them with onion, bell peppers, squash and zucchini or just cook them whole.
Grill over hot charcoal with a little mesquite for 15 minutes turning as needed.
Enjoy!Posted: 5:00 PM – Aug 17, 2013I use to carry a lot of cooking equipment including dutch ovens, seems age is creeping up on me so now most of the time I just carry a weber baby Q works good and is simple to haul in camperPosted: 6:15 PM – Aug 17, 2013Bacon wrapped scallops
Ingredients:
For the marinade:3/4 cup crisp dry wine, like a New Zealand sauvignon blanc
1/3 cup fresh lime juice
1/3 cup honey
1 teaspoon salt1-1/2 pounds sea scallops: Marinade scallops for two hours.
6 ounces thick sliced bacon, preferably honey-smoked and naturally smoked, cut crosswise into strips long enough to wrap the edges of the scallops
Freshly ground black pepperOther Items Needed:
1-1/2 cups of your favorite wood chips for smoking, soaked in water.Cook on grill until bacon is done. I use a Weber
Posted: 11:07 PM – Aug 17, 2013Wow those all sound good. Hope don’t mind me copying them down?
Drillking let me come over and help with that heavy lifting..
Pork Chops sound good.I cook some New York Strips, brisket burgers tonight and ball park franks,
have you all tried those pretty good dogs..Chip I was raised in Odessa, didn’t know there was any other wood. Being in East Texas a lot of wood.
Posted: 8:35 AM – Aug 18, 2013Here’s one we used to do 20 years ago I guess.
A friend from upstate New York called them speedi’s. He said this guy sold them on a street corner!
He put them inside of a good sourdough bread and folded them put any topping on them.
It’s a marinade every one’s used but a twist.
Get you a gallon glass pickle jar(i had a three gallon I got from c store).
Any type of meat red, vinson, goat, almb or pork but not chicken this time, you need to cub it for skewers.
Mix a batch of Italian vinegar dressing put it all in the jar mixing.
For first three days put in frig and turn it over. After that we take it out
and keep turning over(some are thinking that it will spoil it never has, you could leave in frig).
For as long as you’d like we did at least 7 days. Friend would eat some out of the jar.
Now skewer them cook on grill as long as you like. I’d eat so many I’d not eat
any thing else, okay it slightly slow me down..Posted: 10:02 AM – Aug 18, 2013OK, you guy’s have got my mouth watering. How about copying the recipe’s and posting them under the “While On The Road” category in the “Road Recipes” forum. That way I can find them when I get ready to try them out.
B.W.
Posted: 10:10 AM – Aug 18, 2013OK Boss will do.Posted: 7:23 AM – Aug 21, 2013That’s a great ideal.
Now I need to go over there and rummage around..Posted: 6:54 AM – Aug 23, 2013This looks like an interesting grill, for those that like gas.
Posted: 7:54 AM – Aug 24, 2013That would be interesting. Would like to see how it cooks.Posted: 9:12 PM – Aug 24, 2013I have a Weber Q that has it’s own reserved space in the basement! I would not leave home without it. It is small enough to be portable and large enough to cook a full meal. I put the adapter on my main tanks so that I can run a supply hose to my 30 lb tank and eliminates the need to have an external tank along.Posted: 5:17 PM – Aug 31, 2013Smoky Joe. Large enough for 3 or 4 stakes, but small enough for easy travel. We also travel with a 3 burner propane stove as we general don’t cook inside unless the weather is bad.
Lillyputz
Posted: 12:03 PM – Sep 01, 2013We are on our second Weber Q100 gas grill. Best grill I have ever had. Cast iron grill does steaks wonderfully.Posted: 3:24 PM – Sep 02, 2013lillyputz wrote:Smoky Joe. Large enough for 3 or 4 stakes, but small enough for easy travel. We also travel with a 3 burner propane stove as we general don’t cook inside unless the weather is bad.
Lillyputz
That’s a great ideal. IM going to look into that.
ThanksB.W.Gentry
Owner/Admin
2007 Carri-Lite XTRM5
Breckenridge, TX
- You must be logged in to reply to this topic.