Good Grilling Recipes to try?

[OracleSummonParticipant 179]

I am planning on grilling in the future. Mainly things like Ribs, steaks, you name it.

My only question is that I have never done it before and would like some advice to what spices/herbs I should use to make the most out of my meals.

[505vikingoParticipant 521]

Brother,

I just posted some comments about grilling. It is kinda hit and miss with herbs, seasoning, and spices. Your palate dictates what you will find appetizing. Just take a flyer and experiment, this is what I do. However, I always cook on medium for ten minutes sharp, flip the meat to the uncooked side and cook for another five minutes only. Everyone seems to like it, and if they prefer it cooked further you can throw it on for a minute or two more. I have had no complaints from anyone up to this point. Good luck!

[RoyDalParticipant]

I like to marinate meats (including hot dogs, sausages, and hamburger) in some sauce or other overnight.

You can buy pre-made sauces at the supermarket. I like Newman’s Own Spicy Cajun Sauce, but my taste runs to hotter foods than most.

The internet has an overabundance of recipes and my local library has a huge section of cookbooks. I like to experiment by laying several out side by side and comparing them.

My dog is my best food critic. So far, it has never shown disappointment in my efforts!

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[Anonymous 0]

Take your time grilling over low heat
Pre made sauces usually have a lot of sugar in them
You can use a lower quality meat if you marinade and slow cook
Always boil your ribs first
Experiment with making your own signature sauce
Only buy a BBQ with 50,000 btu’s or more.
Electric bbq’s are just as good but require more attention
Always keep your BBQ clean. It will not attract wasps if you do
Just have fun with it.

[Crazy CanuckMember 4215]

Beef Bulgogi You can use kiwi instead of sugar and it’s best to marinate over night. It tastes real good too.

http://allrecipes.com/recipe/100606/beef-bulgogi/

Spicy Korean Pork
If you don’t mind spicy food this one is good too.

http://www.yummly.com/recipe/external/Spicy-Korean-Pork-1048493

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[KeymasterKeymaster]

I grille all the time. Fish in tin foil. Just plain with salt & pepper and lemon. When it flakes off your fork it’s ready. Sole or Salmon…. or BLACK COD(!!!)… or even Tuna steaks . Salmon can look gross with the milky whiteness, so before you serve, blacken it a bit on very high heat for half a minute.

STEAKS – I love to prepare them “PITTSBURG” style.
Charred on the outside… pink (but not bloody) on the inside.

Heat the grille FULLY before you throw it on. 650 degrees+ Turn it over 4 or 5 times max.
Some people also call it “CHICAGO” style. So look them both up.

If you want to put in the effort to prepare (or buy) a Hollandaise sauce with that, it is SO worth it.

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Also… a thick cut filet with bacon (wrapped)

If you keep doing what you've always done... you're gonna keep getting what you always got.

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