Just got a new grill

Discussion in 'The GatorTail Pub' started by Itssaul, Oct 25, 2013.

  1. Itssaul
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    Itssaul Premium Member

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    Taking recipes!

    Starting off with my favorite skirt steak with chimichuri, then grilling up a whole mess of wings and making a BBQ/teriyaki sauce on Saturday
  2. gatorjjh
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    gatorjjh BS Jm, UF Class of '69 Premium Member

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    breaking it in right.... :)
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  3. Itssaul
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    Itssaul Premium Member

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    Grilled pineapple burgers whenever I can next week too, but seriously people, give me ideas and recipes !
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  4. supagator
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    supagator Supa'star Premium Member

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    This thread is useless without pictures! What kind of grill gas,charcoal!
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  5. supagator
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    supagator Supa'star Premium Member

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    Take deer meat pound it flat , then mix cream cheese and jalapeños, next roll the deer meat ,cream cheese, and jalapeños up like a taco,. Then take soft cooked bacon and a toothpick to hold it together while grilling. I realize that not everyone can get their hands on deer meat, but this recipe works well with dove, porch, steak, etc.
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  6. g8orbill
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    g8orbill Gators VIP Member

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    I am cooking for 3 of my 5 kids and their significant others and my wife and our 3 Grandchildren tonight the following:

    Jambalaya


    2 pounds boneless, skinless chicken thighs
    1 pound smoked sausage, cut into 2-inch slices
    1 large onion, chopped
    1 large green bell pepper, seeded and chopped
    3 stalks celery, chopped
    1 (28 oz.) can diced tomatoes with juice $
    3 cloves garlic, chopped
    2 cups chicken broth
    1 tablespoon Cajun or Creole spice mix
    1 teaspoon dried thyme
    1 teaspoon dried oregano
    1 pound extralarge shrimp, peeled and deveined
    1 3/4 cups long-grain rice
    Parsley, optional

    Preparation

    Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.
    Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.





    And here is what I am fixing for desert:

    CINNAMON ROLL CAKE

    Cake:
    3 c. flour
    1/4 tsp.salt
    1 c. sugar
    4 tsp. baking powder
    1 1/2 c. milk
    2 eggs
    2 tsp. vanilla
    1/2 c. butter, melted

    Topping:
    1 c. butter, softened
    1 c. brown sugar
    2 Tbsp. flour
    1 Tbsp. cinnamon

    Directions:
    Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

    Glaze:
    2 c. powdered sugar
    5 Tbsp. milk
    1 tsp. vanilla

    While warm drizzle the glaze over the cake.

    This is what you do when you are recovering from surgery and your wife still works
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  7. gatorjd95
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    gatorjd95 Active Member

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    For the skirt steak, Alton Brown has a neat twist on it. Instead of using the grill, blow the ashes off the hot coals and put the steak directly on the coals. It avoids flare-up and provides a great char to the steak. You end up with a little bit of ash/grit, but that can be brushed off.
  8. G8RKyle
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    G8RKyle Active Member

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    [​IMG]
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  9. ufhomerj31
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    ufhomerj31 Active Member

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    Dry age steak, season with salt and pepper or some Montreal steak seasoning and enjoy.
    Mmmm that is what I am making tonight.
  10. exiledgator
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    exiledgator Gruntled Premium Member

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    I'm jealous of your new grill (whatever it is) and I don't mean to hijack, but:

    Bake your wings! For realz. I've been grilling mine for years until I found this recipe that I'll recite from memory:

    - Separate 4lbs wings
    - Pat each dry w/ paper towel
    - put into gallon zip lock
    - add 2 TBSP of baking powder / 1 TSP of salt
    - Shake ziplock until all wings coated

    - line a cookie sheet w/ tinfoil
    - place wire rack on top of tinfoil
    - put wings on rack(s) *skin side up*

    - Bake on lower/middle rack at 250* for 30 minutes
    - Bake on upper/middle rack at 400* for 40 minutes

    - Toss in sauce of choice

    The wings come out perfectly and uniformly crispy and meat is ridiculously juicy and tender. Tender like, take-a-bit-and-all-the-damn-meat-just-falls-off-the-whole-wing, tender.

    You'll never go back to grilling wings, I gair-own-tee!
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  11. AzCatFan
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    AzCatFan Well-Known Member

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    I'm sure you'll get plenty of meat recipes, but here's my favorite grilled veggie recipe. Real easy too.

    2 zucchini
    2 yellow squash (or 1 large)
    2 bell peppers (prefer red or orange)
    1 red onion

    Cut the veggies into bite size pieces. Take some aluminum foil and cut off a piece about equal to the size of your grill. You can do 1 long horizontal piece, or 2 vertical pieces depending on your needs. Fold up the sides of the foil to create a little "boat"

    Spread the veggies out so they are even on the foil the best you can and pour about 1-2 tablespoons of balsamic vinegar over the veggies. Season with salt, pepper, and something more savory (I like fresh rosemary).

    Place the foil on the grill at medium heat, top open for 14-15 minutes, turning and flipping the veggies at least once halfway, or more if needed if the grill doesn't give off even heat. Add additional vinegar as needed.

    We like to serve them as veggie grinders in hot dog buns with some melted provolone cheese. Makes 6-8 sandwiches. The veggies are also good over fresh pasta.

    Now don't get me wrong. My grill is used for meat 90% of the time, but this recipe is perhaps the only way my daughter will eat certain veggies.
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  12. OaktownGator
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    OaktownGator Well-Known Member

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    New Grill, Kyle?! :D

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  13. OaktownGator
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    OaktownGator Well-Known Member

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    We love grilled veggies too.. tend to use some olive oil, and touch of sesame oil more so than balsamic, but that's good too. And add some portabellas to that mix!
  14. OaktownGator
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    OaktownGator Well-Known Member

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    One of my daughter's faves is grilled flank steak that's been marinated in a mix of soy sauce, rice vinegar, olive oil, brown sugar, ginger and garlic.
  15. g8orbill
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    g8orbill Gators VIP Member

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    my wife does all the grilling and smoking of meats

    last Saturday she smoked a pork butt and makes a homemade BBQ sauce

    as a trained meat cutter I buy bulk meat and cut my own steaks-bought a 14 lb tenderloin and cut it into filets and then an 18 lb lip on ribeye and cut it into steaks and then used our vacume sealer to package them and freeze them-tomorrow night I get a 16 oz filet on the grill-I just season it with Goya Adobo and she throws it on the grill
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  16. MtownGator
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    MtownGator Well-Known Member

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    Lmao -- I just knew someone would post Paul Wall's grill.
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  17. rburnett
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    rburnett Well-Known Member

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  18. DowntownGator
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