Spring is here and Memorial Day weekend is just a few days away and grilling isn't reserved strictly for game day. I've been using my grill on an almost daily basis for a little more than a week now and as long as it's not raining outside, there won't be many days between now and October that I won't be making dinner on the grill.
The first time I used the grill this year was actually 3 weeks ago when we had a beautiful sunny day sandwiched between several days of cold, windy and rainy weather. So I kicked off the grilling season and threw about 3 lbs of salmon up on it. 6 half pound cuts of fish. 2 marinated in teriyaki, 2 in a sesame ginger type sauce and the other 2 and lemon garlic sauce.
Other than that, my grilling so far has been fairly boring. A steak here, chicken breast there, a few pork chops, blah blah blah. Nothing fancy.
Yesterday I took a couple chicken breasts and spinkled a little seasoning salt and garlic salt on them and wrapped each of them with 2 pieces of bacon, 1 width and 1 length-wise. Then I let them marinate overnight in a bbq sauce/honey mustard/heinz 57 sauce mix. Went home for dinner tonight and threw them on the grill and holy shtein they were delicious. :drool
Also, I like taking a bunch of sliced mushrooms and adding a tblspn of soy sauce, 1 tblspn of minced garlic and about 1/4 cup of any marinade (my fave is teriyaki) and putting them in a foil "bowl" and set it on top of the grill as well and keep them there for about 10-15 minutes. Mmmm-mmmm, bitch!
I know some of you fargers have some mad skills on the grills so spread the wealth and give me the recipes to some of your signature dishes.
I was going to grill yesterday, but got rained out. Today will be, if the weather is nice enough, steak and burgers. I'll probably make some of my no-milk mashed potatoes and throw some store bought seasoning on everything.
Ever throw a shrimp on the barby?
There's a season up there? We never stop grilling in Florida.
I grilled year round when I lived out east. In Chicago, it's too much trouble to remove the 2-3 feet of snow on and around the grill in winter.
I make delicious hamburgers. Actually ground-beef products in general I'm very proficient at. Meatballs, chili, burgers. But don't come at me with no stinking meatloaf. farg meatloaf.
I would live in Chicago if I hated myself.
But seriously, the grilling season here ends around Thanksgiving and starts again just after Presidents Day.
I'm a huge fan of taking Flank Steak, putting feta cheese and spinach in the middle, throw a little pepper and salt on top, then rolling it up and slicing it. From there, i season it with a little Montreal Steak seasoning, and toss it on the grill.
I got a great deal on a nice, new grill a few weeks ago. I've been doing quite a bit of the usual burgers/dogs/chicken/steak...but I like to do some other things on there, too.
If you haven't done it, quesadillas are great to make on the grill-- just pack the tortilla up with whatever it is you like, fold it, then brush the outside with olive oil and grill away.
And another different sort of thing I made on Saturday was pizza on the grill. Either buy or make dough, then work it flat. Brush it with olive oil, and put it directly on the grates over a medium heat-- make sure the grill is preheated so that the dough doesn't stick. While that side cooks, brush the other side with olive oil, then flip the dough to cook the other side. After that I put on a bit more olive oil, a ton of minced garlic, some orgegano, part-skim mozzerella cheeze and topped it off with a copious amount of crumbled thick-cut bacon that I'd grilled right before making the pizza. The grill gives it a nice flavor. Great stuff, once you get past the decidedly rustic look.
Here's a little something I picked up watching a grilling bit on Food TV: Barbecue sauce is not for marinating - you should put BBQ sauce on late in the cooking, enough time for it to get carmelized, not enough time for it to get scorched.
Before cooking you should use a rub or a marinade - something with vinegar, typically (the Heinz 57 probably did the trick), soy sauce also works well as a base. McCormick has a nice collection of rubs for an off-the-shelf solution - I've been pretty pleased with the results. Rubs also tend not to have sugar (see scorching, above) which makes them a great option for low-carb cooking.
Cooking Ribs, we always cover our ribs in white vinegar, then add water to get it above the ribs, and put them into the oven for an hour. The vinegar helps the meat break away easily from the bones. Once they are done in the over, cover them in corriander, garlic, cumin, and salt and pepper. I'll do a light bbq sauce covering, cook them for 5 minutes at medium heat on the grill. Then cover them with sauce pretty thick, and cook for another 5.
Yeah, I normally don't let the meat marinade in just bbq sauce but since I had a few other sauces mixed in with it yesterday for my chicken, I decided to give it a whirl and see how things turned out. Naturally, I was right on the money. McCormick and Lowry's are the 2 main products I use for seasonings and marinades but there's a few others I really like. A-1 makes a great garlic and herb marinade and I can't recall the name off the top of my head, but there's this Korean BBQ sauce out there that is exceptional on pork chops.
Zanshin....I'm guessing you've got yourself a fancy schmancy gas grill, eh? I won't go so far as to say that gas grills suck but I definitely prefer me some charcoal for my grilling. I do have a small portable gas grill though that I use for camping, tailgating, etc.....mostly because I don't have to worry as much about cleanup.
i've been getting into salmon lately, getting it at restaurants and i got some at the store to eat at home. the problem is, i have no idea how to prepare it. my wife got some right from the seafood counter at the store, so i think it still has the skin on it. so if someone can give me some pointers on how to prep it and how to grill it, that would be sweet.
Quote from: SunMo on May 19, 2008, 09:02:23 AM
i've been getting into salmon lately, getting it at restaurants and i got some at the store to eat at home. the problem is, i have no idea how to prepare it. my wife got some right from the seafood counter at the store, so i think it still has the skin on it. so if someone can give me some pointers on how to prep it and how to grill it, that would be sweet.
A good trick for grilling salmon: grill the non-skin side first for a few minutes. Flip and grill the skin side for the remainder (majority) of the time. That way if/when the salmon sticks to the grill you can just run the spatchula between the skin and the meat without losing anything in the fire.
Quote from: Seabiscuit36 on May 19, 2008, 08:02:55 AM
I'm a huge fan of taking Flank Steak, putting feta cheese and spinach in the middle, throw a little pepper and salt on top, then rolling it up and slicing it. From there, i season it with a little Montreal Steak seasoning, and toss it on the grill.
Butterflying it is the only pain in the ass in that scenario. I bought a chef's knife from a company called Global that makes cutting from veggies to the thickest cut of beef simple, though. Cost a pretty penny but if you spend a lot of time in the kitchen, (as I have over the past three months) then it's definitely worth the dough.
Quote from: rjs246 on May 19, 2008, 09:06:07 AM
A good trick for grilling salmon: grill the non-skin side first for a few minutes. Flip and grill the skin side for the remainder (majority) of the time. That way if/when the salmon sticks to the grill you can just run the spatchula between the skin and the meat without losing anything in the fire.
so you put it right on the fire? and how hot?
(http://www.seemygrill.com/f/pics/11588670243406-phpciqE3C.JPG)
Cooking salmon is easy if you wrap it in aluminum foil first. First marinate it in white wine, butter & lemon or lime, wrap the marinated fish in the foil and then cook it over medium heat (or on the side of a charcoal grill).
Quote from: SunMo on May 19, 2008, 09:08:53 AM
Quote from: rjs246 on May 19, 2008, 09:06:07 AM
A good trick for grilling salmon: grill the non-skin side first for a few minutes. Flip and grill the skin side for the remainder (majority) of the time. That way if/when the salmon sticks to the grill you can just run the spatchula between the skin and the meat without losing anything in the fire.
so you put it right on the fire? and how hot?
With fish I try to wrap the grill with tin foil to make cleanup and grilling easier, but not always. How hot? I don't know. Hot enough to cook delicious meat.
Quote from: Sgt PSN on May 19, 2008, 08:34:03 AM
Zanshin....I'm guessing you've got yourself a fancy schmancy gas grill, eh? I won't go so far as to say that gas grills suck but I definitely prefer me some charcoal for my grilling. I do have a small portable gas grill though that I use for camping, tailgating, etc.....mostly because I don't have to worry as much about cleanup.
I use both, but the one I just bought was a gas grill. I prefer the charcoal-- but it just isn't practical for cooking a quick dinner after work.
Quote from: SunMo on May 19, 2008, 09:08:53 AM
Quote from: rjs246 on May 19, 2008, 09:06:07 AM
A good trick for grilling salmon: grill the non-skin side first for a few minutes. Flip and grill the skin side for the remainder (majority) of the time. That way if/when the salmon sticks to the grill you can just run the spatchula between the skin and the meat without losing anything in the fire.
so you put it right on the fire? and how hot?
You cooking with gas or charcoal? I use charcoal and I set the grill about 5-6 inches above my coals. Salmon is something that you don't want to get too close to the fire because it doesn't take much for it to dry out. Not really sure what to tell you for gas grills because I've never cooked salmon on them before.
rjs is right on about cooking the meaty side first for a few minutes and then fliping to the skinned side for the majority of the time.
As for prepping the salmon, my favorite is to marinade it in teriyaki. I like to sprinkle a little garlic salt on the fish, then put it in a large zip lock bag and then just dump whatever I'm going to marinade it with into the bag. Seal it up and let it sit in the fridge. Salmon absorbs marinade alot faster than regular meats and will be suitable for grilling in about 20-30 minutes. I prefer to leave mine sit for at least an hour though before throwing it on the grill.
Quote from: rjs246 on May 19, 2008, 09:14:24 AM
Quote from: SunMo on May 19, 2008, 09:08:53 AM
Quote from: rjs246 on May 19, 2008, 09:06:07 AM
A good trick for grilling salmon: grill the non-skin side first for a few minutes. Flip and grill the skin side for the remainder (majority) of the time. That way if/when the salmon sticks to the grill you can just run the spatchula between the skin and the meat without losing anything in the fire.
so you put it right on the fire? and how hot?
With fish I try to wrap the grill with tin foil to make cleanup and grilling easier, but not always.
im still waiting for mayo to be in the can of starkist
I use a Foreman grill for quick grilling. If I'm cooking chicken for chicken salad or whatever then it definitely does the job plus cleanup is a snap. Just click the release buttons, and it takes less than 30 seconds to clean the grill.
I don't recommend cooking nice pieces of steak or fish on it, however. I use a Weber gas grill for them. I can't stand charcoal because of the aftertaste it leaves.
Quote from: ice grillin you on May 19, 2008, 09:21:13 AM
im still waiting for mayo to be in the can of starkist
I've been turning my leftover salmon into salmon salad lately and it is farging delicious. A little mayo with some horseradish. Good god damn.
Quote from: Zanshin on May 19, 2008, 09:17:11 AM
I use both, but the one I just bought was a gas grill. I prefer the charcoal-- but it just isn't practical for cooking a quick dinner after work.
Right on. The routine I've manage to get myself into over the last week or so is to prepare the meat the night before, get it soaking in the marinade and in the fridge. As soon as I get home, fire up the grill and me and my girl sit at the picnic table and play a game of chess while the food's cooking. I normally get home around 5 and am usually eating by 6-6:30. Perfect.
The problem for me is that if I get home at 5:30, I need to be eating dinner by 6, or I'll be picking at junk until dinner is ready.
Must learn discipline, Danielson.
Must learn to eat more during the day.
Quote from: Sgt PSN on May 19, 2008, 09:20:53 AM
Quote from: SunMo on May 19, 2008, 09:08:53 AM
Quote from: rjs246 on May 19, 2008, 09:06:07 AM
A good trick for grilling salmon: grill the non-skin side first for a few minutes. Flip and grill the skin side for the remainder (majority) of the time. That way if/when the salmon sticks to the grill you can just run the spatchula between the skin and the meat without losing anything in the fire.
so you put it right on the fire? and how hot?
You cooking with gas or charcoal? I use charcoal and I set the grill about 5-6 inches above my coals. Salmon is something that you don't want to get too close to the fire because it doesn't take much for it to dry out. Not really sure what to tell you for gas grills because I've never cooked salmon on them before.
rjs is right on about cooking the meaty side first for a few minutes and then fliping to the skinned side for the majority of the time.
As for prepping the salmon, my favorite is to marinade it in teriyaki. I like to sprinkle a little garlic salt on the fish, then put it in a large zip lock bag and then just dump whatever I'm going to marinade it with into the bag. Seal it up and let it sit in the fridge. Salmon absorbs marinade alot faster than regular meats and will be suitable for grilling in about 20-30 minutes. I prefer to leave mine sit for at least an hour though before throwing it on the grill.
thanks sargey
Quote from: Seabiscuit36 on May 19, 2008, 08:31:34 AM
Cooking Ribs, we always cover our ribs in white vinegar, then add water to get it above the ribs, and put them into the oven for an hour. The vinegar helps the meat break away easily from the bones. Once they are done in the over, cover them in corriander, garlic, cumin, and salt and pepper. I'll do a light bbq sauce covering, cook them for 5 minutes at medium heat on the grill. Then cover them with sauce pretty thick, and cook for another 5.
I may have to give this a try. I tried doing ribs once and farged them up royaly. My dog wouldn't even eat them. Is the vinegar a relatively standard practice when grilling ribs? I can't stand vinegar at all but I've had more than my fair share of ribs over the years and none of them ever even had lingering taste of it. But if that's pretty common amongst the rib grilling community then I guess I'll have to keep a small bottle of it in my pantry.
unless you truly enjoy the process and the actual cooking there are certain things you should never make on your own and ribs are one of them....its much easier and better tasting to go to a restaurant that makes good bbq
Quote from: ice grillin you on May 19, 2008, 10:14:45 AM
unless you truly enjoy the process and the actual cooking there are certain things you should never make on your own and ribs are one of them....its much easier and better tasting to go to a restaurant that makes good bbq
Wow...I actually agree with this. I also feel this way about really good cuts of steak.
Quote from: ice grillin you on May 19, 2008, 10:14:45 AM
unless you truly enjoy the process and the actual cooking there are certain things you should never make on your own and ribs are one of them....its much easier and better tasting to go to a restaurant that makes good bbq
take the train up to perryville, you can try the ribs we make. They are banging. I love Texas Roadhouse ribs, but i cant stand that place because of the wait times. There is always at least an hour wait.
Quote from: Seabiscuit36 on May 19, 2008, 10:24:25 AM
Quote from: ice grillin you on May 19, 2008, 10:14:45 AM
unless you truly enjoy the process and the actual cooking there are certain things you should never make on your own and ribs are one of them....its much easier and better tasting to go to a restaurant that makes good bbq
take the train up to perryville, you can try the ribs we make. They are banging. I love Texas Roadhouse ribs, but i cant stand that place because of the wait times. There is always at least an hour wait.
call ahead seating, ftw
Quote from: SunMo on May 19, 2008, 10:28:16 AM
Quote from: Seabiscuit36 on May 19, 2008, 10:24:25 AM
Quote from: ice grillin you on May 19, 2008, 10:14:45 AM
unless you truly enjoy the process and the actual cooking there are certain things you should never make on your own and ribs are one of them....its much easier and better tasting to go to a restaurant that makes good bbq
take the train up to perryville, you can try the ribs we make. They are banging. I love Texas Roadhouse ribs, but i cant stand that place because of the wait times. There is always at least an hour wait.
drinks at the bar, ftw
Boiled Brats in beer and slapped them on the grill this weekend. Yum.
Quote from: ice grillin you on May 19, 2008, 10:32:32 AM
Quote from: SunMo on May 19, 2008, 10:28:16 AM
Quote from: Seabiscuit36 on May 19, 2008, 10:24:25 AM
Quote from: ice grillin you on May 19, 2008, 10:14:45 AM
unless you truly enjoy the process and the actual cooking there are certain things you should never make on your own and ribs are one of them....its much easier and better tasting to go to a restaurant that makes good bbq
take the train up to perryville, you can try the ribs we make. They are banging. I love Texas Roadhouse ribs, but i cant stand that place because of the wait times. There is always at least an hour wait.
drinks at the bar, ftw
I have a bar, FTW
Quote from: Phanatic on May 19, 2008, 10:37:01 AM
Boiled Brats in beer and slapped them on the grill this weekend. Yum.
thats delicious, but you gotta do green peppers, onions, and celery seed in oil and beer on there too.
Quote from: Phanatic on May 19, 2008, 10:37:01 AM
Boiled Brats in beer and slapped them on the grill this weekend. Yum.
i made big ass sausage sandwiches yesterday too. onions, green peppers, and hot peppers with provolone.
Quote from: Seabiscuit36 on May 19, 2008, 10:45:33 AM
Quote from: Phanatic on May 19, 2008, 10:37:01 AM
Boiled Brats in beer and slapped them on the grill this weekend. Yum.
thats delicious, but you gotta do green peppers, onions, and celery seed in oil and beer on there too.
We've done something like that before. Too lazy after working outside all day this weekend though. I might pick up some ribs for tonight. I'm suddenly hungry for grilled foods...
Quote from: phattymatty on May 19, 2008, 10:52:41 AM
Quote from: Phanatic on May 19, 2008, 10:37:01 AM
Boiled Brats in beer and slapped them on the grill this weekend. Yum.
i made big ass sausage sandwiches yesterday too. onions, green peppers, and hot peppers with provolone.
I did the same last weekend but also threw on some marinara sauce I picked up at the local gourmet market.
Quote from: ice grillin you on May 19, 2008, 10:14:45 AM
unless you truly enjoy the process and the actual cooking there are certain things you should never make on your own and ribs are one of them....its much easier and better tasting to go to a restaurant that makes good bbq
I know it's a pretty grueling process but I enjoy cooking and grilling and it's something that I'd like to do just once and have it turn out well and know that it's something I can do again if I want to.
i microwaved a hot dog for lunch yesterday
I made yet another delicious batch of chili. After 7 years of experimentation I think I've finally got the recipe I like down pat. Of course I still use a store-bought spice pack so I'm no better than any other I-cook-once-a-week kitchen jockey, but the rest of my recipe is money.
Great on the grill:
(http://shopuncleharrys.dukestores.duke.edu/images/meat%20vaseline%20014.jpg)
The last thing I made was on Mothers' Day. Something of a surf-n-turf johnson. (heh)
Surf: clams. 200 of them. Not directly on the heat, like a lot of people do. I get a large foil tray (like what is used on a caterer's sterno table), put some water, olive oil, white wine, garlic, and parsely in it. Get the water good and hot, then dump the clams in, cover with another tray, and close the grill lid. In just a few minutes, all the clams open up and simmer in that liquid.*
Turf: filet minon. Usually not my choice, as I like the more marbled cuts...but the wife picked it out. It was a little tricky to cook because the weather sucked. Normally I grill a fresh cut of meat with the grill lid open, so as to avoid cooking the meat through too quickly. But because it was raining like crazy, I had to put the lid down, which required a bit more care.
* The clam liquid is a great broth for sipping later. And it's also good as a base for making a clam linguini.
Quote from: rjs246 on May 19, 2008, 11:34:23 AM
I made yet another delicious batch of chili. After 7 years of experimentation I think I've finally got the recipe I like down pat. Of course I still use a store-bought spice pack so I'm no better than any other I-cook-once-a-week kitchen jockey, but the rest of my recipe is money.
I like different kinds of chili, depending on the occasion. For your standard variety, what do you use? Ground beef, or chunks? Beans?
Most often, I'll do a ground beef and some beans (some red, some black) variety...but I tend to stay away from the prepackaged spices. Often, they use too much salt, and I usually make a mega batch anyway. Garlic, garlic powder, Chili powder, cumin, onions and cilantro are pretty key to the flavor. I also like to use a mix of whole peeled tomatoes and diced tomatoes for some extra texture. Nothing worse than a soupy chili.
jesus sus how much did 200 clams cost
Probably about $100 clams.
Whew...thanks! Nobody EVER would have understood that before.
Quote from: Zanshin on May 19, 2008, 11:59:54 AM
I like different kinds of chili, depending on the occasion. For your standard variety, what do you use? Ground beef, or chunks? Beans?
I still play around with the meat, but my go-to recipe is a pound to a pound and a half of ground beef and about a pound of spicy italian sausage. I've made batches using meatlof meat (ground pork, ground beef and ground veal), ground venison, steak chunks and venison tenderloin chunks. My coup de gras was a hot italian sausage/ground beef/venison tenderloin concoction that caused me to impregnate my pants, but I don't have the same kind of ready access to venison that I used to so that's recipe has sort of fallen by the wayside.
For beans I use one can of kidney beans and two cans of black beans. Not a huge bean fan, but that combo seems to work beautifully.
Beans have no place in chili.
None.
I have a friend who gets all angry about adding beans to chili. I'll tell you the same thing I tell him.
Shut the farg up.
Simple, but effective.
Quote from: ice grillin you on May 19, 2008, 12:04:25 PM
jesus sus how much did 200 clams cost
They had 'em on sale at the local Giant for something like $15 for a bag of 50. Between the clams and the beef, it wasn't a cheap dinner. But we were also feeding some neighbor friends, and they kicked in a little to help the cause.
Today some Turkish dudes grilled us some meat that was on skewers. I don't know what is was, but it was the first piece of grilled meat I have had in about five months and it was delicious. I think someone said it was lamb.
Quote from: Rome on May 19, 2008, 12:32:25 PM
Beans have no place in chili.
None.
Ah, a purist... You are technically quite correct.
Quote from: rjs246 on May 19, 2008, 12:33:05 PM
I have a friend who gets all angry about adding beans to chili. I'll tell you the same thing I tell him.
Shut the farg up.
Simple, but effective.
But I agree with this. Beans are flavorful and an excellent source of lean protein, and they add value to my wife's delicious beef and turkey chili recipes.
Quote from: rjs246 on May 19, 2008, 12:27:10 PM
Quote from: Zanshin on May 19, 2008, 11:59:54 AM
I like different kinds of chili, depending on the occasion. For your standard variety, what do you use? Ground beef, or chunks? Beans?
I still play around with the meat,
lol
Ive never been so hungry in my life after reading a thread. Good shtein with the recipes
i sometimes put maybe one can of kidney beans in my chili but never more than that. and that's for about 3 lbs of meat, half steak/half ground beef.
Quote from: rjs246 on May 19, 2008, 12:33:05 PM
I have a friend who gets all angry about adding beans to chili. I'll tell you the same thing I tell him.
Shut the farg up.
Simple, but effective.
Beaner!
Quote from: Susquehanna Birder on May 19, 2008, 12:35:31 PM
Quote from: ice grillin you on May 19, 2008, 12:04:25 PM
jesus sus how much did 200 clams cost
They had 'em on sale at the local Giant for something like $15 for a bag of 50. Between the clams and the beef, it wasn't a cheap dinner. But we were also feeding some neighbor friends, and they kicked in a little to help the cause.
that aint that bad...i dont eat clams anymore because i get violently ill when i do but i always remember them being really expensive
Quote from: Drunkmasterflex on May 19, 2008, 12:37:46 PM
Today some Turkish dudes grilled us some meat that was on skewers. I don't know what is was, but it was the first piece of grilled meat I have had in about five months and it was delicious. I think someone said it was lamb.
We used to get something like that in Bahrain. Shwarma's I think they were called. Yummy
I did make Shrimp skewers this weekend too. Baste them in butter garlic as they cook. Onion and green pepper on there too. Time for lunch!
For ribs, I leave them on a low boil with some garlic-based seasoning for a couple hours before slathering them with barbecue sauce and grilling them. It gives me plenty of time to make some corn bread.
Corn bread? Ain't nothin' wrong with that!
gas grills are quick and easy, charcoal is nice, but the best grilling form known to man is smoking. i have a small smoker and have made some really good meat off of it from steaks (delmonico is my fav), to blue cheese stuffed burgers with roasted peppers, beer in a chicken, fish on tin foil, seasoned taters and veggies in tin foil. the process takes longer, but is way worth it. in fact if you don't have a smoker you can get a smoky taste in your gas grill or charcoal grill simply by adding grilling wood chips. pre soak them and ive thrown them directly on the charcoals before or you can buy a cast iron box to place on the rack, fill it with wood chips. montreal steak seasoning is the best stuff on earth...meat, or veggies...can't go wrong. i havn't experimented with rubs yet or marinades really...just the simple montreal seasoning or some jack danieals barbecue i love. onions and garlic a must as well...
my brother in law got a big smoker this past year and is a natural on the grill....hes cooked up some amazing pork briscuits, prime rib, ribs and steaks and potatoes are bangin...etc...there is nothing better than smoked meats off the smoker :drool
this is making me hungry i gotta grill tonight
(http://www.davidsnyder.info/images/Kamado/beer%20can%20chicken/beer%20can%20chicken%20004.jpg)
Beer can chicken is the shtein on a grill. A good rub both on and under the skin, half a can of beer of the chicken's ass, and you end up with one of the moistest chickens this side of Perdue farms.
ive never tried that, yet have the book and the beercan holder i got 3 years ago. Definitely have been meaning to try it.
i've made beer can chicken in the oven before and that works really well too. cram some garlic, herbs, and a cut up orange inside it, stick the can up it's butt and you're done.
Tried a steak sauce today that I'd never heard of before. Sweet Jesus, it was the best sauce ever. It tastes like bread & butter pickles.
Sweet Jesus. Expression? Or the name of the sauce?
Someone had mentioned doing quesadillas on the grill earlier. I've made them in the kitchen but had never tried it on the grill before so I figured I'd give it a whirl tonight and they came out wonderfully.
Made shrimp quesadillas with diced tomatoes, mushrooms and shredded monteray jack.
I let the shrimp and mushrooms sit in some chipotle sauce and then threw them on the grill. I diced up a tomato and seasoned it with some garlic and basil let it roast on the grill for a few minutes also.
Put some olive oil on a tortilla and set it on the grill and then sprinkled some cheese on it, added the shrimp, tomatoes and mushrooms and then sprinkled more cheese on top and then folded the tortilla in half and after a few short minutes on each side they were ready to eat. Not too shabby.
The ice grillin thread!
I like to cook on the grill and now that I am in a climate that doesn't feature 4 degree days, I can do it year round.
Corn on the cob
Potatoes
any kind of meat
Those three things and I'm golden.
I like to take the corn and put it in tinfoil with some butter, brown sugar and salt and pepper. Amazing.
The taters get onions, mushrooms, butter all wrapped in tinfoil
Quote from: Sgt PSN on May 19, 2008, 10:57:41 PM
Sweet Jesus. Expression?
The sauce is called Peter Luger. Didn't feel like going out to the kitchen earlier to look at the bottle.
I've been to a Peter Luger up in NY before, very good.
grilled up some cod filets last night i had in the freezer. put the fish filets, seafood rub, old bay, garlic cloves, butter and some oregano inside a tin foil tray i molded...let it all cook and simmer for about 10-15 minutes. pretty good. the shrimp and old bay seasoning i steamed up with it all was better :yay
meant to post this yesterday but couldnt find it...its a grilled salmon recipe i saw on food network sunday....looks like some effort is needed to be put forth but for those of you that really get into grillin it seems like a good johnson
1 whole side of salmon, or 4 (6-ounce) salmon fillets
1 tablespoon fine sea salt, preferably gray salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1/2 cup honey
1/4 cup balsamic vinegar
Melted butter, for brushing salmon
2 untreated cedar planks, each about 5 by 12-inches, soaked in water to cover for at least 12 hours (available at hardware stores)
Extra-virgin olive oil, for oiling the planks
Preheat the broiler. Preheat the oven to 400 degrees F.
If using a side of salmon, cut about halfway through the flesh about every 5 to 6-inches so there are some spaces for the glazes to sink in. If using salmon fillets, slice about 8 to 10 sliced angles into flesh, to help flesh more completely soak in the glaze.
In a small bowl or cup, mix the salt, pepper, and dry mustard.
In a medium glass bowl, heat the honey in the microwave for 30 seconds to liquefy further. Remove from the microwave and mix in balsamic vinegar.
Brush the top of the salmon fillets (not the skin side) with the melted butter. Season the flesh side with the spice mixture. Brush with the honey-balsamic mixture, reserving some for later.
Put the soaked planks under the hot broiler, about 5 inches from the heat source, until the wood is browned on top, about 3 minutes. With tongs, carefully remove the planks from the oven.
Immediately brush the browned surface with olive oil, then lay the salmon fillets on the oiled surface, skin side down.
Put 2 cookie sheets in the oven below where the planks will go to catch any glazes or juices that run off. Return the planks to the broiler and cook the fish for 10 minutes. Baste with honey-balsamic and place in oven. Cook until it is done to your taste, about 10 to 15 more minutes, or 20 minutes total for medium.
Remove the fillets to a platter, or immediately serve directly from the planks.
Wine Recommendations: Gargiulo Vineyards Pinot Grigio; Chiarello
QuotePreheat the broiler
Quote
Re: The Grilling Thread
:paranoid
Quote from: mussa on May 20, 2008, 11:15:25 AM
QuotePreheat the broiler
Quote
Re: The Grilling Thread
:paranoid
well i posted it mostly because its everyones new favorite food SALMON!
and truth be told broiling is as much grilling as smoking is...which is to say neither are
i made salmon on the grill last night, just a simple teriyaki marinade and wrapped it in foil...yummy
I hate balsamic vinegar.
Irrational, I know. I still hate it, though. Tastes like ass.
Balsamic smells like feet. Tastes farging good though.
BEANS!
I could understand preferring other things to balsamic vinegar, but I can't understand HATING it.
That said, Rome is a weirdo.
ordered this awesome new grill that im gonna break out at the phils tailgate saturday if it comes in time....butta grillin
(http://www.apartmenttherapy.com/uimages/la/051308foldingbbqatla01.jpg)
A friend of mine was grillin down at the beach....he took some burgers and smothered them in a Yeungling/BBQ sauce type mixture while they were cookin...it was the most delicious burger I've ever had.
Quote from: ice grillin you on June 17, 2008, 01:17:51 PM
ordered this awesome new grill that im gonna break out at the phils tailgate saturday if it comes in time....butta grillin
(http://www.apartmenttherapy.com/uimages/la/051308foldingbbqatla01.jpg)
thats pretty tight man. No giant grill this year?
we didn't have one last year
Quote from: SunMo on June 17, 2008, 01:33:16 PM
we didn't have one last year
the game i went to with my comatose brother, someone had a real grill out there, cooked up bacon and sausages
for eagles definitely....we dont go all out like new years eve for baseball games
Quote from: SunMo on June 17, 2008, 01:33:16 PM
we didn't have one last year
we didnt?
no, remember sup didn't have his SUV and we were without a decent sized one for most of the year
i thought that was like the last game or two....and didnt the carpenters bring theres every game
i don't remember anymore...i just remember diggs' girl trying to put one together with a pair of pliers
I just remember the delicous food you guys had
Quote from: SunMo on June 17, 2008, 01:51:13 PM
i just remember diggs' girl trying to put one together with a pair of pliers
while he pounded beers and ate off the carpenters grill
Quote from: ice grillin you on June 17, 2008, 01:53:25 PM
Quote from: SunMo on June 17, 2008, 01:51:13 PM
i just remember diggs' girl trying to put one together with a pair of pliers
while he pounded beers and ate off the carpenters grill
I still have Diggs album in high rotation
or heavy rotation
i'm john hinkley and mic's jodi foster
I would kill the Malaysian PM for you Sun
good food and girly drinks...
Add smack, and you have yourself a partay (sic)!
Quote from: SunMo on June 17, 2008, 01:59:11 PM
i'm john hinkley and mic's jodi foster
I laughed.
No.
i made stuffed burgers last night. 1/2 pound burgers stuffed with jalepenos, bacon, and pepper jack cheese. they were farging bangin
Had rib-eyes last night with loaded baked potatoes. Then I shtein for an hour and a half this morning. Yay.
Quote from: SunMo on July 05, 2009, 10:27:22 AM
i made stuffed burgers last night. 1/2 pound burgers stuffed with jalepenos, bacon, and pepper jack cheese. they were farging bangin
they'll be bangin on you colon in about an hour. stay close to the shteinter.
Man, what a friggen' party I had yesterday. A bushel of crabs, 15 lbs. of wings, 10 lbs. of burger and 3 packs of dogs. My sons friends can shore eat a lot! Between the wings, steaming crabs, and grillin' burgers and dogs I barely had time to eat myself. The crabs were gone before I had a chance to sit down. I couldn't believe my sons girlfriend, a 19 year old around 110 lbs., never stopped eating or telling me how good everything was. Were the hell she put it all, I do not know.
I chopped onions, green and banana peppers, garlic, with A-1 and a little soy sauce and mixed it in with the hamburger. I like McCormick seasonings. They have a grilled steak seasoning I put on most all the beef I grill. I grill on a simple charcoal Weber. I know charcoal is a pain, but I like it a lot more than grillin' on gas. Anyway, the burgers kicked ass.
I am in no way any kind of chef, but I love grillin'. Friday, me and a buddy of mine grilled T-bones for 70 head at the Moose lodge. The grill we use is one of those kind that is so big, it's on wheels.
(http://farm4.static.flickr.com/3663/3690920500_d1b8f1f9fd.jpg)
The local hardware store has charcoal that is 100% hardwood.
(http://www.humphrey-charcoal.com/lump&bag.gif)
Man, if you want a hot fire, this is the shtein. I've had that grill up on 450 before putting anything on it. Those T-bones were seared in seconds. Only takes about 4 minutes a side for medium. You can't see it in the picture, but on the back of the rig is another grill, smaller but it has a grate that holds around 50 burgers and the whole thing turns over at one time. You can flip 50 burgers at once.
The grill is made by Meadow Creek (http://www.meadowcreekbarbecue.com/) up in New Holland PA. Man, these guys do the shtein up right. They have grills for every kind of cooking you could possibly imagine. The one we have at the Moose is the grillinest s.o.b. I've ever cooked on. Damn thing will cook anything. I'm totally in love with it. In two weeks we are cooking a pig. Twice a month we grill chicken using a vinaigrette sauce like igy had down south. We call it the Eastern Shore dirty water sauce. It consist of 2 parts vinegar, one part wesson oil, half a dozen beaten eggs, poultry seasoning, salt and pepper. Simple but taste great. We just keep swabbin the sauce on while the chicken is cooking.
I want to try some pit beef by way of indirect heat. The grill we have should be perfect for it. Open the bottom vents at the charcoal side, and the top vents at the meat side is what I'm thinking. If anyone has grilled with indirect heat for something like a whole chicken, turkey, or a big humk of beef, I'm open for advice or ideas, being as no one I have talked too at the Moose or myself has ever done it before.
T-bones are the bomb, how can you go wrong with filet on one side and NY strip on the other? I agree Shorebird, wood coals > charcoal > gas.
This is fairly simple and a great bang for the buck. If you can find chuckeye steak, especially with nice thickness, marinate it for 1 hour in Stubbs beef marinade and throw in the juice of about a quarter lime per two steaks to tenderize it (I just seal it up in a large ziplock),.Don't go much more than an hour or the lime juice can make it mealy. Baste on the marinade as it grills over high heat. :yay :yay
Chuckeye is similar to ribeye (it's the next cut up on the shoulder) but is often half the price.
(http://mistertug.com/SargeRibs.gif)
Chris Rock: How much for a order of ribs?
Bartender: $2.50
Chris Rock: $2.50? How many ribs come in an order?
Bartender: Ah...about 5.
Chris Rock: So...each rib is about 50 cent?
Bartender: Yeah...that's about right
Chris Rock: Well I'll have one rib
Bartender: Okay, one order of ribs
Chris Rock: No...no, no, I mean 'one rib'
Bartender:...One rib?
Chris Rock: I sure am hungry
Bartender: Ah...make that 'one rib'....
Chef: Aw...'one rib'....? Geez...
Bartender: You want anything else with that?
Chris Rock: How much is a soda?
Bartender: A dollar
Chris Rock: Aw come on man...be easy on a brother
okay, I'm make a deal with ya, just pour it into a
glass and I'll take a lil' sip for 15 cents.
Bartender:....my glasses cost more than 15 centers...
Chris Rock: Okay, farg the cup, pour it into my
had for a dime
Bartender: LISTEN YOU LITTLE GEASY-HAIR JERI CURL,
YOU PAY ME AND GET THE HELL OUTTA MY BAR
Chris Rock: Got change for a hundred?
Cooked up some swordfish steaks. Made a quick marinade off the top of my head and it turned out good.
1/2 tbl spoon butter
quick pour of white wine
paprika to color the top of the liquid
two splashes of tabasco sauce
a little bit of olive oil
tsp of minced garlic
and half a fresh lemon....
Marinated it for a half hour, then threw it on the grill on top of lemon slices. Turned out great.
I made old bay wings yesterday on my fryer. Stick of butter, garlic poweder(forgot to get real garlic), old bay seasoning and some franks hot sauce. they came out pretty good, should of added more old bay, but still pretty dang good :yay
Margarine works best instead of butter. At the least do 1/2 & 1/2 of each.
Steak night at the Moose last night, served with baked potato, salad and fresh picked garden string beans for $12. shtein was hittin'.
(http://farm5.static.flickr.com/4102/4780903126_cdb48b0104.jpg)
I presume you verified the meat packing plant which processed these steaks doesn't employ "illegals," right? Not that it would stop you from buying the steaks, of course.
Nope, but I did pay a couple teenage latinos to pick the stringbeans. They work cheap and it was hot outside.
I hope you stiffed 'em, and when they complained told them to go ahead and call the cops. And then spit on them. Goddamned illegals, overrunning our country, taking over our nation.
Thats you saying that, not me. And all the while the money you pay for your drugs goes to fund terrorist. So please, don't act like you're some kinda' God's gift to the world of the righteous man.
This is nice, can't even post in the grillin' thread without some left wingnut wacko drug addict bringing politics into it. Keep your crap were it belongs.
oh snap
We stopped off so squaw could see Big Chief (her dad) on the way back from Nashville too and he gave us about 10-15lbs of venison and about 5lbs of sausage from a deer and pig he got recently.
We grilled up some of the venison steaks for dinner and it was deeeeeelish. We also thawed out about a pound of some of the smaller cuts so my g/f can make a stew. Nummers.
No pics?
pretty sure you can google "venison" or "MA diet" and find a picture
Sarge said "delish" and "nummers" . :boo
Quote from: ice grillin you on November 02, 2010, 07:49:27 AM
pretty sure you can google "venison" or "MA diet" and find a picture
I know, right?!?!? Because it's not like people from Philly, NY, DC or Bodymore ever go hunting.
Quote from: PhillyPhreak54 on November 02, 2010, 09:37:59 AM
Sarge said "delish" and "nummers" . :boo
I knew that would draw the ire of a few people but I never expected it to start with you.
Sassy says things like 'anywho' and 'whatevs,' so 'delish' and 'nummers' shouldn't surprise anyone.
whatever
grilled up some boneless chix breast that i flattened out to cutlets. marinated in three different mccomick's rubs. applewood rub, smokey mesquite and cinnamon chipolte.
score !
Interesting thread. The only thing I am as passionate about as the Eagles is barbecue. For the last 10 years I have had a decent amount of success on the competitive barbecue circuit. So here are a few of my thoughts. To avoid the "aftertaste" someone mentioned from charcoal, use a chimney lighter instead of lighter fluid. Stop buying those commercial rubs and sauces, experiment and make your own.
Some of the things I use in my multi-award winning Kansas City type barbecue sauce:
Ketchup
Bourbon
instant coffee crystals
Cumin
Cayenne Pepper
Paprika
Salt
Garlic Powder
Brown Sugar
Apple Cider Vinegar
Simple, simple, simple Ribs:
Peel the membrane off the concave side of the ribs
Rub with a brown sugar based rub
Cook @225-250 for 3 hours using indirect heat.
You can serve sauce on the side, but I prefer dry rubbed ribs with no sauce.
Favorite side?
Cut the tops off a bunch of Jalapeños
Core out the inside
Mix 1 block Sour cream with 1/2 lb shredded cheddar, cumin and cayenne pepper
Put the stuffing mixture in a zip lock and cut off a small corner
Pipe the mix into the peppers
Wrap each stuffed pepper in 1/2 strip of bacon
Slide the wrapped peppers onto a steel skewer
rest the skewers in a foil steam table pan.
Smoke @225 indirect for about an hour or until the bacon is cooked.
i'm liking you more with each passing post.
(no homo)
Quote from: Sgt PSN on November 02, 2010, 12:50:03 PM
Quote from: ice grillin you on November 02, 2010, 07:49:27 AM
pretty sure you can google "venison" or "MA diet" and find a picture
I know, right?!?!? Because it's not like people from Philly, NY, DC or Bodymore ever go hunting.
Quote from: PhillyPhreak54 on November 02, 2010, 09:37:59 AM
Sarge said "delish" and "nummers" . :boo
I knew that would draw the ire of a few people but I never expected it to start with you.
lol..I have a line and its crossed with those two.
Quote from: lurking wierdo on November 02, 2010, 06:00:58 PM
Stop buying those commercial rubs and sauces, experiment and make your own.
while i agree on the sauces there are some tremendous rubs out there which in reality are nothing more than combinations of spices and seasonings including the ones you made mention to in your sauce.
by mixing and matching some of them you make combos that simply aren't out there but are excellent.
I've experimented with making my own bbq sauce a couple times but haven't had a lot of success with it yet. Haven't made anything terrible, but haven't really made anything that's been good enough to make it again either. So in the meantime, I keep a bottle of Sweet Baby Rays in stock until I'm able to concoct something on my stove that is an adequate replacement.
while there some select sauces out there that are off the charts good, for the most part what you get is glorified ketchup.
there's no doubt that you can make a better sauce you just have to be willing to try and keep trying. weirdo's sauce sounds nice but it's not only the ingredients themsleves but how much of each to use which sometimes isn't easy cause most guys go by taste and not measurement.
Quote from: Sgt PSN on November 03, 2010, 01:39:16 PM
I've experimented with making my own bbq sauce a couple times but haven't had a lot of success with it yet. Haven't made anything terrible, but haven't really made anything that's been good enough to make it again either. So in the meantime, I keep a bottle of Sweet Baby Rays in stock until I'm able to concoct something on my stove that is an adequate replacement.
Try that bunch of stuff I listed there in different formulations. It's a great blend of flavors. I have my recipe titrated out and written down, if I come across it, I will post it.
If anyone likes HOT sauce, I have a great recipe I can post for a homemade hot sauce.
Quote from: smeags on November 03, 2010, 02:16:13 PM
while there some select sauces out there that are off the charts good, for the most part what you get is glorified ketchup.
there's no doubt that you can make a better sauce you just have to be willing to try and keep trying. weirdo's sauce sounds nice but it's not only the ingredients themsleves but how much of each to use which sometimes isn't easy cause most guys go by taste and not measurement.
Yeah, I stay away from Heinz and Kraft type sauces. SBR has a flavor I like and is decent for coming off the shelf at a grocery store (not to mention that the price is right too). While we were in KC last week, I did pick up a few bottles of some locally produced BBQ sauces (no, not KC Masterpiece) to help hold us over as well until I can produce a recipe of my own that is satisfying. Willingness isn't the issue with making my own, it's just having the time to do so. In my previous attempts, I'd say I spent between 2-3 hours gathering ingredients, prepping them and then actually throwing it all together on the stove. That's a lot of time for me to spend continuously in and around the kitchen. But when I do get the time, I'll give it another go and see how it turns out.
Quote from: lurking wierdo on November 03, 2010, 02:20:14 PM
If anyone likes HOT sauce, I have a great recipe I can post for a homemade hot sauce.
Go for it, I'm looking for a new one.
yeah quickly, may use it sunday.
for the past year or so, i've been putting sriracha on everything. it's taken over as my hot sauce for any kind of food. even pizza.
i just had some sriracha today, picked up some korean stirfry, shtein was already spicy, but the sririacha was hot enough to make my head sweat.
Are Korens from the Orient?
I thought they were from the ghetto. That's the only place I ever see them.
That's because of the surplus of stray dogs running around there.
Cut the tops off of 120-140 Habanero (scotch bonnet) peppers.
Put the peppers onto the cooking surface. (I use my small offset smoker it's approximately 8 sf)
Sprinkle a little kosher salt in each cavity (1/8-1/4 tsp)
Cut the tops off 2 bulbls of garlic
Sprinkle garlic with olive oil
Smoke for 2-3 hours at 200-225 deg (I like mesquite for this but hickory works fine too)
start with small batches (8-10 peppers) and puree them down in the food processor.
remove pulp each batch
After all is processed put 1/2 pulp back in processor.
Squeeze in 1/2 of the roasted garlic
Add apple cider vinegar 1/4 cup at a time and process until liquid
Now do the other 1/2
Be sure to wear gloves and eye protection
Meh...I have access to a recipe using ghost chilis. Too friggin' hot for me (and most normal people).
Habaneros are the hottest, I grew five plants this year and had more peppers than I could do anything with. Two ro three in a pot of chili makes it some kinda' good.
Anyone have a recipe for Buffalo Wing Sauce? I've tired a couple that turned out to be crap.
Ghost chilis are 2 to 3 times hotter than habaneros (according to the Scoville scale).
I'm hotter than everything.
Quote from: Susquehanna Birder on November 03, 2010, 09:49:43 PM
Ghost chilis are 2 to 3 times hotter than habaneros (according to the Scoville scale).
Yeah they are too hot for me. I don't understand the point.
Quote from: shorebird on November 03, 2010, 09:36:39 PM
Habaneros are the hottest, I grew five plants this year and had more peppers than I could do anything with. Two ro three in a pot of chili makes it some kinda' good.
Anyone have a recipe for Buffalo Wing Sauce? I've tired a couple that turned out to be crap.
Mix 1 stick melted butter with 1/2 cup of the hot sauce above.
Quote from: lurking wierdo on November 03, 2010, 09:59:20 PM
Quote from: Susquehanna Birder on November 03, 2010, 09:49:43 PM
Ghost chilis are 2 to 3 times hotter than habaneros (according to the Scoville scale).
Yeah they are too hot for me. I don't understand the point.
Same here. I'm definitely not a pepper lover, but I know people who are. They crazy.
Quote from: Susquehanna Birder on November 03, 2010, 10:18:25 PM
Quote from: lurking wierdo on November 03, 2010, 09:59:20 PM
Quote from: Susquehanna Birder on November 03, 2010, 09:49:43 PM
Ghost chilis are 2 to 3 times hotter than habaneros (according to the Scoville scale).
Yeah they are too hot for me. I don't understand the point.
Same here. I'm definitely not a pepper lover, but I know people who are. They crazy.
I have a friend who is one of those "pepper heads". He was at a tasting out in Northern CA. He tasted one of the scientifically derived sauces and his heart stopped. He had to be resuscitated.
I might argue the last point. Did he really have to be? Come on.
That's his story and he's sticking to it. He showed a news paper clipping.but I am a bit skeptical. The sauce was rated at 6.5mil on the scoville scale. For perspective, habeneros are around 300,000, ghost chiles around 1,000,000, and police pepper spray is about 5,000,000.
Uhh....I've never heard of ghost chilis.
That's because you can't see them, you can only feel them. Dummy.
http://en.wikipedia.org/wiki/Naga_Jolokia_pepper
watch man vs food...every other show has ghost chillis
Quote from: lurking wierdo on November 03, 2010, 09:10:16 PM
Cut the tops off of 120-140 Habanero (scotch bonnet) peppers.
Put the peppers onto the cooking surface. (I use my small offset smoker it's approximately 8 sf)
Sprinkle a little kosher salt in each cavity (1/8-1/4 tsp)
Cut the tops off 2 bulbls of garlic
Sprinkle garlic with olive oil
Smoke for 2-3 hours at 200-225 deg (I like mesquite for this but hickory works fine too)
start with small batches (8-10 peppers) and puree them down in the food processor.
remove pulp each batch
After all is processed put 1/2 pulp back in processor.
Squeeze in 1/2 of the roasted garlic
Add apple cider vinegar 1/4 cup at a time and process until liquid
Now do the other 1/2
Be sure to wear gloves and eye protection
nice, i will definitely make some. also, gonna see about incoporating this into my bloody mary recipe for a spicier verison.
Quote from: lurking wierdo on November 03, 2010, 10:01:43 PM
Quote from: shorebird on November 03, 2010, 09:36:39 PM
Habaneros are the hottest, I grew five plants this year and had more peppers than I could do anything with. Two ro three in a pot of chili makes it some kinda' good.
Anyone have a recipe for Buffalo Wing Sauce? I've tired a couple that turned out to be crap.
Mix 1 stick melted butter with 1/2 cup of the hot sauce above.
Depending on how many wings you plan on doing I'll empty about half a big bottle of Frank's Hot Sauce and 3/4 to full stick of butter. I also chop up garlic cloves and add that for extra spice. :yay
texas pete nubs
Quote from: shorebird on November 04, 2010, 05:21:30 AM
Uhh....I've never heard of ghost chilis.
http://news.yahoo.com/s/yblog_thelookout/20101203/sc_yblog_thelookout/worlds-hottest-pepper-is-hot-enough-to-strip-paint
S.O.B., thats friggen' hot. I can tell you right now after reading weirdo and biscuit's links, it's too hot for me.
Quote from: phattymatty on November 03, 2010, 04:48:29 PM
for the past year or so, i've been putting sriracha on everything. it's taken over as my hot sauce for any kind of food. even pizza.
I love that stuff. Its great on pork, I mix it in with my mashed potatoes, etc.
They have one with chunks of garlic in it that you spoon on. :Drool
Went goose hunting the other day, we limited out quickly, and i have 9 goose breasts to cook up. Anyone have any good recipes to get the gameness out?
If you have a smoker I suggest putting it in there, I don't like goose but I had it smoked last year and it was phenomenal.
Quote from: lurking wierdo on December 08, 2010, 11:30:00 PM
Quote from: shorebird on November 04, 2010, 05:21:30 AM
Uhh....I've never heard of ghost chilis.
http://news.yahoo.com/s/yblog_thelookout/20101203/sc_yblog_thelookout/worlds-hottest-pepper-is-hot-enough-to-strip-paint
I once bought a bottle of pure hot pepper oil resin that I needed to sign a waiver to get. Still have it somewhere, never opened it. Supposedly 2-3 drops makes a pot of 50 nuclear hot wings.
I like this quote from the article
Quote"It's hot enough to strip paint." Indeed, the Daily Mail reports that defense researchers are already investigating the pepper's potential uses as a weapon.
Quote from: Drunkmasterflex on December 28, 2010, 04:54:11 PM
If you have a smoker I suggest putting it in there, I don't like goose but I had it smoked last year and it was phenomenal.
Never even considered that, i have a friend who puts everything on her smoker :paranoid Gonna have to make plans for a winter cookout now.
Quote from: Diomedes on November 03, 2010, 11:03:07 PM
I might argue the last point. Did he really have to be? Come on.
Capsaicin (the hot in peppers) binds a family of receptors in the body called TPRV. They are scattered throughout the brain and peripheral nervous system. People are targeting them as pain relieving pathways (i.e. if you eat enough hot, it gets "cool", can't feel it). No one has done this well enough to get to clinical trials however.
I think it pretty unlikely that he went into cardiac arrest from eating some though. Bad coincidence?