Summer grilling

[Jae Onasi]

Some of you live in areas where you're lucky enough to be able to grill out year round. Here in the American Great White North, we are not so fortunate, but when we do finally get decent enough weather (read, above freezing and not raining), we enjoy cooking out.

 

What are your favorite foods to grill? Do you use marinades/rubs and if so, what recipes do you use? How do you make the perfect grilled steak, burger, or food-of-your-choice? Are you a charcoal purist or do you use a gas grill?

 

When Jimbo and I were in Cancun, we got introduced to Achiote Chicken and loved it.

 

Here's the recipe:

1.5 cups bitter orange marinade (or use 1.5 c. bitter orange juice, or 1.5 c. orange juice, or 1 c. orange juice + 1/2 c. lime juice)

2 T. achiote paste (can use ground achiote, also called annatto)

2 cloves minced garlic (more if you like)

1 t. salt (more or less to taste)

1 lb boneless skinless chicken breasts cut into 8 pieces

8 banana leaves (available at Mexican groceries--can substitute the corn husks used to make tamales if banana leaves aren't accessible, but it won't be quite the same)

 

Combine marinade/juices, achiote, garlic, and salt and mix well. Add the chicken and let it marinate for an hour.

 

Heat the grill to medium. Put the chicken in the center of a banana leaf and pour some of the marinade on it. Wrap each piece of chicken by folding in the sides and then the top and bottom of the leaf, and then tie the bundle up with a leftover strip of leaf.

 

Grill for 4 minutes on each side, or until the center of the chicken is not pink. The chicken will steam in the marinade and its juices.

 

Jimbo's a charcoal purist--no gas grill at our home.

[Jeff]

I've never done a whole lot of fancy grilling but we grill out a lot over the summer with stuff like burgers and steak and barbecue.

 

We use a gas grill, thats probably not a lot of people's choice but its not up to me

[Astrotoy7]

my parents use a traditional turkish mangal, which is fired by wood/coal beads. They often use it to grill lamb kebab, kofte(seasoned meatball type things) and helim cheese... with them doing that, I dont need to worry about anything myself

 

yummy

 

mtfbwya

[MdKnightR]

I've never understood the fascination with grilling. Fighting with insects and weather just to cook is unsatisfying to me. Give me a stove top and a veggie burger anytime.

[Boba Rhett]

I've somehow failed you as a parent, MdKnightR.

 

I'm in the process of switching from gas to a charcoal smoker. It's.... not going so well. I'm fairly skilled on the gas ones. I'd make cookies, muffins, rolls and all sorts of various delights on them. I'm just really having difficulty working with coal. Particularly with keeping the temp up. Is the trick to preheat your coals in one of those cylinders with some newspaper at the bottom? I've also been told not to use lighter fluid. What are Jimbo's thoughts? I must imbibe his wisdom on these delicate matters.

 

That Achiote Chicken sounds simply amazing. Is achiote available most places? And what of this Helim cheese, Astro? Something about that name sounds so right.

 

I usually just stick with coating burgers in garlic powder or smoking cheddar brats with jack daniels barrel wood. I now very much feel the need to explore the world of marinades, chicken and cheese.

[HerbieZ]

I tend to use my trusty extension cord for the microwave outside in this lovely weather.

[Jae Onasi]

We use an electric starter so we don't use lighter fluid. It's basically a metal loop that gets hot enough to set the charcoal on fire.

 

I would get a grill thermometer so you know what the temp is--eventually you'll get the hang of how much charcoal to add to create X temperature.

 

Achiote may be labeled Annatto in a regular grocery. A lot of Mexican groceries carry it as achiote, and that's also one of the better spots to find banana leaves. Otherwise, you can order it online if need be.

 

MdKnightR--try grilling zucchini and yellow summer squash. Slice them lengthwise and brush it with a little olive oil and sprinkle a bit of garlic on it before grilling. You only have to grill a few minutes. You can do veggie burgers on the grill, too.

[MdKnightR]

 

MdKnightR--try grilling zucchini and yellow summer squash. Slice them lengthwise and brush it with a little olive oil and sprinkle a bit of garlic on it before grilling. You only have to grill a few minutes. You can do veggie burgers on the grill, too.

 

 

Oh, I'm sure its tasty. I'll eat grilled veggies no problem. I just don't like fussing with the weather, insects, fire, etc. As long as someone else is cookin', I'm eatin'.

[Cygnus Q'ol]

I suppose it would depend on the mood.

 

There's nothing like building the perfect burger. I use charcoal, of course. There's nothing that shouts "Winter is over!!!" better than the neighborhood smelling of grills.

I have a gas grill, however I just pull it up next to my Weber and use it for counter space.

 

Secret to outstanding burger, do not overcook and top with Feta cheese.

Trust me, Feta is betta. Other condiments optional. I lean toward the deli mustard as well.

 

Sometmes for ball games or other affairs Sausage fest occurs.

I'll stuff the grill with Italians, Kielbasa(sp), Polish and various flavors of Bratwurst. Flavors like, Jalapeno, beef or Steak brats.

I'll throw a few Hebrew Nationals on too just to round it out. These are served with as many condiments as possible. Grilled onions preferred.

Various mustards and Horseradish sauces a must.

 

"Campfire Potatoes" usually will accompany this. As the name suggests, these are easily prepared when camping.

Large potatoes, sliced between 1/4 and 1/2 inch thich, laid out on sections of aluminum foil slathered with butter.

 

Season with salt & pepper (additional seasonings added here).

A little garlic and sprinkle cheese to boot.

Fold foil into packets about 2-3 inches thick, and completely sealed and simply throw right on the coals. That's right, directly onto coals.

 

When camping, it's directly onto the fire.

Turn occasionally. 4-7 minutes depending on fire.

Pull off when done (tenderness poke with fork will tell) and cut open into cheesy potato heaven. Experiment for your tastes.

 

Warning: you won't have any leftover potatoes.