I seem to remember at least one thread like this in the past so I apologize if I'm already re-inventing the wheel here but I loves me some grilling.


It's mid-April in Florida which means it's pretty much summer time. What do you guys like to throw on the grill that's a bit different than the regular dogs and burgers? I don't want to get into the whole charcoal vs. gas debate, it's pointless. We all have our preferences.


To start things off, I love grilling salmon as a good alternative to the aforementioned "regular" grilling items. We buy wild salmon fillets from Publix. I highly recommend wild salmon over farm-raised. My wife marinates it in a teriyaki marinade for four to six hours. Then I wrap it in foil and grill on each side for six minutes apiece. It's better than any salmon I've ever had in any restaurant.


Let's hear some more recommendations as I'm ready to expand my grilling experiences this summer.

---

<FONT size=3>The secret to surfing is don't do anything.</FONT>

I do a lot of chicken and pork since beef has skyrocketed in price.

 

Always marinade... olive oil, fresh garlic, and usually some kind of vinegar (red wine, balsamic, apple cider, etc..)

 

Also smoke a lot of brisket, shoulder for pulling, and ribs.  When I have the time to do it right, and never in the oven or crock pot.

---

"You do your own thing in your own time. You should be proud."

Had to jump in to jock Pirate's Gold Marinade.

 

It's a local product. It's a soy based marinade, and they say it's good on everything, ie: beef, pork, poultry, and fish. I disagree. It's good only on beef, particularly steaks. Nothing else comes close. I marinade ribeyes for a few hours in a ziplock bag full of Pirate's Gold and then grill them up. Nothing else is needed. No salt, pepper, spices, nothing. The stuff is that good.

 

I grill a lot. I have a huge gas grill, and also a smoker. It's hard to go wrong when  you cook some meat just right then rinse it down with something cold and wet.

 

Heavenly.

---

What lies behind us, and what lies before us are tiny matters compared to what lies within us.







 

I do a lot of chicken and pork since beef has skyrocketed in price.

 

Always marinade... olive oil, fresh garlic, and usually some kind of vinegar (red wine, balsamic, apple cider, etc..)

 

Also smoke a lot of brisket, shoulder for pulling, and ribs.  When I have the time to do it right, and never in the oven or crock pot.

Pirkster, when you smoke the brisket, how exactly do you do that? You obviously have a smoker (which is something I need to invest in) but where do you get the meat? Do you go to a butcher and prepare the meat yourself or do you buy it already prepared to smoke?

---

<FONT size=3>The secret to surfing is don't do anything.</FONT>

I grilled some killer shish kabobs tonight for dinner. Chicken cutlets marinaded overnight, white onions, red peppers. Then I grilled some large mushroomes using the same marinade. I pulled the stems out of the mushrooms and turned them upside-down and filled it with the marinade like a makeshift bowl. The marinade carmelised in the mushroom as I grilled them. The wife made some white rice on the side so it was grilled chicken, onions, peppers, mushrooms with a side of rice. Good stuff.

---

<FONT size=3>The secret to surfing is don't do anything.</FONT>

I'm anxious to adapt a chicken adobo recipe a Filipino friend shared with me for the grill. Normally the chicken is marinated in soy sauce, bay leafs and garlic, stewed in the marinade with vinegar added. As the liquid cooks down you sprinkle brown sugar to neutralize the vinegar a bit and caramelize on the meat as the chicken fries. It's a delicious dish as it is, but I think grilling instead of stewing would be awesome.

---

If something can corrupt you, you're corrupted already.
- Bob Marley


 

Pineapple and citrus juices are a must. Mojo is also essential.  Or my wife does her special marinade that includes Kikkoman and her "Filipino magic", which is some sort of wonderful seasoning in a packet she gets at Asian stores.

---

I used to grill, now I just don't care anymore. Now a days if I want a steak, I'll just go to Outback, Longhorn ect ect..


(Queue the pretentious steak snobs trying to tell me that Outback and Longhorn sucks)

---

Pineapple and citrus juices are a must. Mojo is also essential.  Or my wife does her special marinade that includes Kikkoman and her "Filipino magic", which is some sort of wonderful seasoning in a packet she gets at Asian stores.

 

Is this the magic spice mix?

---

If something can corrupt you, you're corrupted already.
- Bob Marley


 

I used to grill, now I just don't care anymore. Now a days if I want a steak, I'll just go to Outback, Longhorn ect ect..

(Queue the pretentious steak snobs trying to tell me that Outback and Longhorn sucks)

I've never had a bad meal at Longhorn and I've ordered several things off their menu. It's one of my favorite places to go. Outback? Never been a big fan of that place. I guess I've just had some 'meh' experiences there. The Longhorn by me is tremendous however.

---

<FONT size=3>The secret to surfing is don't do anything.</FONT>

Pirkster, when you smoke the brisket, how exactly do you do that? You obviously have a smoker (which is something I need to invest in) but where do you get the meat? Do you go to a butcher and prepare the meat yourself or do you buy it already prepared to smoke?

 

TBH, I found my last one at Winn-Dixie.  Ended up great.

 

You can find them at either grocery stores or meat shops.

 

The trick is not let the thin end get overdone/dried out.

 

So... wrap it early.

---

"You do your own thing in your own time. You should be proud."

<a class="bbc_url" href='http://www.amazon.com/Maggi-Magic-Sarap-All-Seasoning/dp/B005M8T4F2'>Is this the magic spice mix?</a>

I believe it is.

---

Pineapple and citrus juices are a must. Mojo is also essential.  Or my wife does her special marinade that includes Kikkoman and her "Filipino magic", which is some sort of wonderful seasoning in a packet she gets at Asian stores.

Not pineapple juice here, but, along with chicken, I did some pineapple slices on the grill last night. Light salt on them before grilling is all I do with them. Get nice grill marks on both sides and they are done. So tasty. Pineapple is my favorite grilled fruit.

---

TravC59, aka JacksJags. @TravC59 on Twitter
;
; "This is really good, you want a bite, Honey?"

I've been using a smoker more and more of late. Fell in love with Spare ribs after they have been dry brined and rubbed. Also, I don't do chicken wings any other way than in the smoker. They come out tasting incredible.

---

I'm trying to make myself more informed and less opinionated.

Stop saying whatever stupid thing you're talking about and pay attention to all the interesting things I have to say!

I've been using a smoker more and more of late. Fell in love with Spare ribs after they have been dry brined and rubbed. Also, I don't do chicken wings any other way than in the smoker. They come out tasting incredible.

If you dated more, you wouldn't fall in love with rubbing your meat.

---

What in the Wide Wide World of Sports is agoin' on here???

If you dated more, you wouldn't fall in love with rubbing your meat.

 

Well, when you're good at something...

---

I'm trying to make myself more informed and less opinionated.

Stop saying whatever stupid thing you're talking about and pay attention to all the interesting things I have to say!

Besides doing the typical smoked turkey, ribs and chicken, im looking to do chopped salmon and shrimp with red onions, bell peppers on skewers.  

 

Anybody has any tips for any good spices when it comes to grilled oysters? The butter/lemon and hot sauces are starting to get old.

---

Whether someone has a liberal, or conservative viewpoint, a authoritative figure should not lock a thread for the sole purpose to get the last word in all the while prohibiting someone else from being able to respond.

I bought a grille the other day and assembled it and cooked up some steaks on it the other night!  It was great!

---

Go Jags!
*To stay up for atleast 2 years 3/6/17
2016 draft players I think will be good

• On the Fournette train, will be best back of his class 3/6/17
  
• Lattimore please,  Lockdowns on both sides would be nice
  
• Engram at TE and the MJD clone Samaje Perine
  

I used to grill, now I just don't care anymore. Now a days if I want a steak, I'll just go to Outback, Longhorn ect ect..


(Queue the pretentious steak snobs trying to tell me that Outback and Longhorn sucks)

Longhorn is great, Outback? Chops aren't bad...

 

I have two grills and a smoker. Love my meat!

---

Besides doing the typical smoked turkey, ribs and chicken, im looking to do chopped salmon and shrimp with red onions, bell peppers on skewers.  

 

Anybody has any tips for any good spices when it comes to grilled oysters? The butter/lemon and hot sauces are starting to get old.

Try a champagne vinegar mignonette.

---