knapplc wrote:We'll see how this goes. I'm grilling chicken breast for the salad tonight. Film at eleven.
How's the charcoal treating ya? I bet you either have a ZOMG delicious WTF story, or a it-got-burnt story.
i'm a charcoal guy but i do burn things occasionally...usually if i'm trying to prepare some sort of inside food at the same time note: if you use the real lump charcoal it burns much, much hotter than your typical Kingsford briquettes...i found that out the hard way once
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Joined: 20 Mar 2005
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Scott, the charcoal was amazing. It is so much better than gas, there's just no comparison. I'm trying to see if there's a way I can convert my old gas grill to charcoal. I've read up on it online and most everyone says to just go get a dedicated charcoal grill, and one of the main things they say is you can't control the air flow with a converted grill. That makes sense to me, I guess. Whatever happens, I need to switch from gas to charcoal. Sucks, too, because I just bought a decent gas grill a couple of years ago.
So anyway, all I did was toss two plain chicken breasts on top of this little mini grill. Underneath was regular old charcoal and a small handfull of cherry wood chips. I let that go for a few minutes, then put an old pot lid over the top to contain the heat. It worked perfectly, and the chicken got that nice, tanned-leather look to it. Nothing burned, and in the end I had two very nicely grilled/smoked chicken breasts. I sliced them on the bias and tossed them into a big-ass salad, which exploded with flavor.
I have some pics that I'll try to post up this afternoon.
Did pork back ribs for Father's Day. Turned out great with some pasta, asparagus and corn on the cob. Oh and scallop skewers for an appetizer. I don't think there is anything better than grilling meat in the sunshine with a cold beer (or four).
Marinated and grilled some London Broil's for my dad for fathers day. It was my first foray into steak grilling and it actually turned out very well. I used a marinade made of Newman's Italian Dressing, Worcestershire sauce, hot sauce, McCormick's Cajun spice, lime juice, a little bit of salt and black pepper, and some minced garlic and onions. LEt it marinate for about 30 mins and had it grilled in about 15-20. Turned out pretty good. I'll probably wait til the 4th of July to do it again, and tweak the recipe a bit, but it was definitely good. Warm outside, the smell of steak on the grill, and enjoying time with the family. What a good time.
Props to Deluxe for the sig There is nothing more frightening than ignorance in action. - Goethe