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Author Topic: What Are You Grilling?  (Read 6252 times)
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Mike Clifford
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« on: August 31, 2003, 02:19:22 PM »

What has everyone been fixing this weekend?
Any recipes you care to share with the rest of the class?

Chillin' and  Grillin'......
Life is good!
 8)
Let's have it..........
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Fishaholic
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« Reply #1 on: October 02, 2003, 06:49:57 AM »

pre-heat your grill.

In an aluminum pouch layer the following: 2 pats of butter, 1 sweet onion rough chopped, 1 small zuccini chopped into small (not tiny) pieces, mushrooms (how many you use is personal taste - I use quite a few), sliced green peppers, salt, pepper, couple cloves of garlic, lay 2 walleye filets on top and close the pouch.

depending on the size of your filets, and the temp in your grill cooking times may vary...you'll have to experiment with this aspect of it...but I grill the pouch for approximately 8 minutes with the grill cover down.

when all the veggies at the bottom of the pouch start to cook, the onions and zuccini release their natural water and steam the fish. yummmmmm
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CrappieMagnet
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« Reply #2 on: August 26, 2005, 04:15:17 PM »

Backyard Barbeque Burgers:

1 1/2 pounds ground beef
1/3 cup barbeque sauce,divided
1 onion,peeled and sliced
1 to 2 tomatoes,sliced
1 to 2 tablespoons olive or canola oil
6 kaiser rolls,split
green or red leaf lettuce

In a large bowl,combine ground beef and 2 tablespoons barbeque sauce.Shape into six 1-inch-thick patties.

Place patties on grill rack directly above medium-hot coals.Grill,uncovered,until desired doneness,turning and brushing often with remaing barbeque sauce.

While burgers are grilling,brush onion and tomato slices with oil.Place on grill rack and grill until desired doneness,turning occasionally.Tomato slices will be done in about 2 or 3 minutes:onion slices will be done in about 10 minutes.Alternatively,cook onions in about 2 tablespoons oil or melted butter in a skillet over medium heat until transparent and beginning to carmelize,about 10 minutes.

Just before serving,place rolls cut side down on grid and grill just until toasted,about 2 minutes.Place cooked patties on toasted rolls.Top with grilled onion and tomato slices,lettuce and roll.
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Al Mudhill
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« Reply #3 on: August 27, 2005, 05:34:13 AM »

Quarter a pineapple, then half each quarter, grill on high until tender and serve hot with a big scoop of vanilla ice cream and a pecan cookie (sandie)....MMMMMmmmmmmmmmm!!! YUMMY!
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« Reply #4 on: August 27, 2005, 07:42:34 AM »

Backyard Beer Burgers:

1 1/2 pounds ground beef
1 small onion,finely chopped
1/4 cup beer
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic,finely chopped
6 rye or whole wheat hamburger buns,split
ketchup,if desired
pickles,if desired

Heat coals or gas grill for direct heat.Mix all ingredients except buns,ketchup,and pickles.Shape mixture into 6 patties,about 3/4-inch thick.

Grill patties uncovered about 4 inches from medium heat 10-15 minutes,turning once,until no longer pink in the center and juice is clear.Add buns,cut sides down,for the last 4 minutes of grilling or until toasted.

Top the burgers with ketchup and pickles.Eat with potato chip and baked beans.
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« Reply #5 on: September 06, 2005, 08:15:36 AM »

Here is another recipe that I will be cooking tonite out in the backyard.Guard your grill....your neighbors may steal your meal....lol

BBQ'd Baby Back Ribs:

1 cup ketchup
1/2 cup Grandma's Mollasses
1/4 cup cider vinegar
1/4 cup Dijon mustard
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon hickory flavor liquid smoke ( optional )
1/4 teaspoon ground red pepper
1/4 teaspoon any hot pepper sauce
4-6 lbs. baby back ribs

Prepare grill for direct cooking.While coals are heating,combine all ingredients except the ribs in a large bowl: mix well.Place ribs on cooking grid over medium-hot coals.Cook ribs 40-45 minutes or until they begin to brown,turning occasionally.

Once ribs begin to brown,begin basting them with the sauce.Continue to cook and baste the ribs with sauce an additional 1 to 1 1/2 hours or until tender and cooked through.DO NOT BASTE DURING THE LAST 3 MINUTES OF GRILLING.

Serve with fresh corn on the cob, and baked beans.Maybe even some ranch potato salad!
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« Reply #6 on: September 06, 2005, 10:26:42 AM »

Wow, sounds great!  Both burgers and ribs!  What time are you grilling?   :S   :wink:
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Harold
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« Reply #7 on: May 09, 2006, 01:41:25 PM »

After the opener this weekend, I'll be doing this (similar to what was posted above):

Thin slice potatos and onion onto sprayed tin foil.  Season with salt & pepper and top with dabs of butter.  Fold securely and grill over meduim heat for about 15 or so minutes per side.

When thats almost done:

Lay 2 freshly caught walleye fillets on some lightly oiled or sprayed tin foil.
Season with salt, pepper, and garlic powder.
Slice rings of onion to lay on fish
Two nice dabs of butter of top of that.

Fold up fish securely in foil and place on a medium grill for about 6-7 minutes a side.
Onion will be nice and soft and the fish will flake easily.

Open up a can of pork n beans and your eating one of the best opener meals around.  Also works just fine on top of an open fire wood grate if out in the woods.  Can make up the potatoes ahead of time and keep them in a cooler.
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Mike Clifford
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« Reply #8 on: May 09, 2006, 02:56:50 PM »

Sounds like you pretty much avoid red meat Monty?
I've been instructed by the Doc to follow a similar diet- but it just hasn't worked out that way so far....
:S
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Mike Clifford
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« Reply #9 on: May 09, 2006, 03:41:49 PM »

Speaking of stents- my Dad just had an angioplasty and they found one artery 90 per cent blocked. Stents are being installed.
My Mother has them, and my uncle just had some put in after a recent heart attack.
But hey- I'm doomed no matter which side of the family I follow anyway!

Now regarding the pork....
A buddy at work has abstained from red meat AND pork for years, claiming that pork is about the worst food on the planet health-wise.

Looks like I'll be picking up some recipe tips for chicken and turkey after all.

A typical lunch (or breakfast) for me is a steak taco and huge order of onion rings from Ferro's at 31st. and the Dan Ryan Expwy.
Sometimes switch off and get a BLT.

That's gotta stop...LOL
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Mike Clifford
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« Reply #10 on: May 09, 2006, 05:12:47 PM »

Yeah- best steak taco in the city, IMHO.
I do smoke as its one of the only vices I have left.
That's gonna need to stop too, of course.

Speaking of grillin'-
Looks like we'll be doin up some Barbecued Ribs at my folks' place this Mother's Day. We'll never learn. LOL2
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« Reply #11 on: May 09, 2006, 05:22:49 PM »

I got the Trifecta this weekend.  Mother's Day, Mom's Birthday, and the MN walleye Fishing Opener.  

I'll be following harold's grilling technique and grill fresh walleyes for Mom in celebration of all 3 on Saturday.

Sounds great Harold, sorta wish I would be over your way.

I hope your folks are doing OK, mike.

Geez, we seem to all be in the same boat.  my Aunt had the angioplasty and stent deal too.  Getting older, time to cut back.  It's tough, but doable.  And Mrs. Net put both of us on this new diet lifestyle.  Steaks are allowed once a month...and the size of a deck of cards.   :shock:   more veggies and lean "white" meats.  

I must admit, I've lost 22 pounds in the last 12 weeks on this diet.  No mix...er...pop, I pretty much quit with the beers too.  

however, I will NOT give up my pot o coffee.   :eno
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Mike Clifford
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« Reply #12 on: May 09, 2006, 07:07:28 PM »

Harold- can I possibly throw a little bacon in there with the fish for flavor?
I used to wrap chunks of walleye in bacon and make kabobs with it.
Your recipe is to die for (no pun intended- its quite healthy).
Just not sure if the bacon would cook inside the foil....
:S
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Harold
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« Reply #13 on: May 09, 2006, 07:25:35 PM »

Mike - You could definately throw some bacon in there.  Great idea.  Even if it doesn't cook through, I guess I would just discard it and enjoy bacon, onion, butter flavored grilled walleye.

Man, isn't it Saturday yet?
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« Reply #14 on: July 15, 2006, 09:30:22 PM »

Salmon and peppers on the Webber!  Add some chunks of split oak on the coals, that's a fine meal!

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