What is your favorite thing to grill?

Discussion in 'Food & Cooking' started by nicko, May 5, 2011.

  1. nicko

    nicko Founder of Cheftalk.com Staff Member

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    Well it is grilling season and we also have Grill master Steven Raichlen stopping by later this month. So what is your favorite item to grill for friends and family?

    I love to make traditional Greek Souvlakia over real charcoal. Small cubes of pork shoulder on wood skewers that have a lot of salt, Greek oregano and are finished with fresh lemon. Serve that with some nice Greek wine such as Moschfilero.

    [​IMG]

    Also love grilled asparagus.
     
    Last edited: May 5, 2011
  2. phatch

    phatch Moderator Staff Member

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    I have to break it up a bit for grilling and for smoking.

    Grilling, I like chicken thighs and pork chops, often the so-called pork steaks out of the shoulder. I also like the "sirloin tips" I only see at Costco. The thighs and  chops I gill direct, the sirloin tip indirectly, but still pretty quick cooking. My favorite marinade for these is extra virgin olive oil, lemon, garlic, dijon mustard, S&P, and one herb. Thin with white whine or fruit juice. Oregano or rosemary are probably my favorites there.

    These share a lot of flavor notes with Nicko's Souvlaki above.

    Smoking, I'm a sucker for spare ribs. GREAT food. Mustard slather, dry rub and smoke. I prefer a mustard sauce for serving as well, but also like Stubbs Mesquite sauce.

    I also like chicken wings. I'll often buy the 5 pound bag of "hot wings" at Costco which are already cooked. These come frozen. Shake on some Cajun Seasoning/Blackening and straight into the smoker for about an hour to an hour and half. This thaws them out, adds some good smoke, and dries the goo of a hot wing. Fabulous with a ranch dressing cut 50/50 with a barbecue sauce and brain dead easy. I suppose it's very Sandra Lee of me to doctor up pre-fab wings but it's good, fast (amount of hands on time) and easy.

    I also buy the 10 pound bag of frozen plain wings at Costco. These go into my Chinese Red Cooking broth. Bring slowly to a simmer and cook for about 2 hours. Into the smoker for another 2 hours. Then briefly on the grill or under the broiler to crisp the skin. Always popular and people have a very hard time figuring out the flavors.

    My wife is fan of Beer Can Chicken. If I'm going to be away for a few days and no cooking for everyone, that's what she wants me to make to have on hand for easy meals. I like it too.
     
    Last edited: May 5, 2011
  3. koukouvagia

    koukouvagia

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    Love those souvlakia!  I was wondering Nicko, do you cook your souvlakia slowly or on a hot fire?  Sometimes they are hit or miss because the meat is pork shoulder which can be tough.  What do you do to make it soft?  Do you think there's a good marinade that could tenderize the meat?  One of my favorites foods along side a nicely toasted pita and good tzatziki, what else could be better?

    When we grill we tend to focus on chicken, ribs, or steak.  Bah humbug to burgers and dogs.  Chicken is my favorite.  I like to grill it slowly with slat and pepper and then in the last 5 minutes I baste the chicken with a thick marinade sauce of olive oil, roasted garlic, lemon juice, thyme/parsley, and salt/pepper.  It's super zingy, fresh and delicious.
     
  4. abefroman

    abefroman

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    I love Bulgogi on the grill.
     
  5. nicko

    nicko Founder of Cheftalk.com Staff Member

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    I cut them into cubes, put them on the skewers and then brine them for a couple hours. What I like about this process is it puts moisture and saltiness into the souvlakia and it wets the wood skewers so they don't burn. I cook them over real charcoal on a very hot fire. 
     
  6. mezzaluna

    mezzaluna

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    I tend to do a lot of (yawn) chicken breasts. I "Greek" them or "Asian" them with quick marinades/basting sauces. I like to use turkey tenderloins (tendon removed) for kebabs. For veggies I grill zucchini, eggplant and onions most often.

    My grilled proteins seem to taste the same, so I'm eager to learn some new tricks!
     
  7. kaneohegirlinaz

    kaneohegirlinaz

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    Funny you ask, Nicko.

    The weather here in Arizona is similar to Hawaii (that's one of the reasons why we moved here), so we grill almost everyday.

    I can't really say that we have a fav, but chicken is the protien of choice. 

    We like the thigh meat much more than the breast.

    Last night it was boneless-skinless thighs very simply basted with Hoisin Sauce, a quick Cucumber Kim Chee and a pot of fresh hot Rice (with Aloha Shoyu and Furikake on top).

    Tonight it's a Flank Steak ala CI with Garlic-Shallot-Rosemary, oven roasted Potatoes and a big salad.

    As a just meek and mild home cook, I feel priviledged to be able to "chat" or pose my naive questions to such a world reknowned chef, author and teacher. 

    I am going to spend the next few days thinking carefully of my questions. 

    Thank you for this opportunity.
     
  8. french fries

    french fries

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    I'm fortunate enough to live in Southern California where we can grill almost any day of the year. I grill just about anything, meat, veggies, fish, fruits etc...

    I like to grill the usual suspects, chicken, steaks, lamb, skewers etc...

    When I have a little more time I love to experiment with larger pieces. Lately I've been on a kick grilling pork shoulders.
     
  9. kyheirloomer

    kyheirloomer

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    Well it is grilling season

    Was confused by this at first, Nicko, before I remembered that all you folks in the great white north do, indeed, put up your grills during the winter months. Me, I never stop using mine.

    Hard to focus on a favorite, because so much is suitable for grilling and smoking. But if I were forced to make a choice, I'd have to say flank steak. I jacard it, marinate for up to three days in a Morrocan-flavors marinade, and grill it over hot coals. After that I'd have to say pulled pork, done in the smoker, followed by ribs, ditto. Then, of course, there's always......

    I broke down, last year, and bought a gas grill. Still learning how to use it, particularly where it differs from cooking over charcoal. So will likely have lots of questions for Mr. Raichlen.
     
  10. french fries

    french fries

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    That sounds very very good. Would you share the marinade recipe? I'm guessing cumin, garlic, cilantro... but maybe more complex?
    Me too. :( Well someone gave me a gas grill. The main difference is that I used to grill 2-3 times a month, now I grill 2-3 times a week! But more seriously, charcoal can easily get much, much hotter than gas, which is great for searing. Problem is the heat doesn't hold... on the gas grill, I usually pre-heat the grill for a good 20mn all burners on full, lid closed, if the grill can withstand it (some of the cheaper models would probably catch on fire and/or melt if you do that). Then I open it and I can sear.
     
  11. teamfat

    teamfat

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    On the grill my favorite meats are chicken leg quarters, beef ribeye steaks, beef tritip, pork chops, salmon. I do pork loin ribs on the grill with indirect heat, but spares in the smoker. That's different. Also beef brisket and pork shoulder in the smoker.

    One veggie I like to grill is corn. Leave the ears in the husks, soak in salty water for an hour or two. Plop them right over the charcoal. When the outer husks are dry and charred, the corn has been steamed to tasty goodness.

    mjb.
     
  12. kyheirloomer

    kyheirloomer

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    FrenchFries, the marinade is an adaptation of Bruch Aidells' North African Marinade. Here's the original: modify it as you wish:

    1 cup finely chopped onions

    1 1/2 tbls finely chopped fresh ginger

    1 tbls minced garlic

    1/2 cup olive oil

    6 tbls fresh lemon juice

    2 tbls soy sauce

    1 tbls dry sherry

    1/4 cup chopped fresh cilantro

    1 tbls chile powder, preferably Gebheardt

    1 tbls ground cumin

    1 tsp turmeric

    1 tsp dried majoram

    1/4 tsp saffron (optional)

    2 tsp harissa or other hot sauce (optional)

    2 tsp salt

    1 tsp freshly ground black pepper

    2 1-1 1/4 pound flank steaks

    Aidells recommends marinating overnight, but I've let the meat soak for as much as three days in the fridge.

    recipe courtesy of "The Complete Meat Cookbook," written by Bruce Aidells and Denis Kelly, Houghton Mifflin Co., 1998
     
  13. french fries

    french fries

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    This is great KYH, time to experiment! Thanks a lot. 
     
  14. panini

    panini

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    I order in a Lamb Loin every so ofter. Usually NZ

    butcher it out flat and bag it for 8 hrs. with spice. pap,thyme,basil,cumin,curry pow,turmeric,rosemary,ginger,fennel,garlic..

    Very hot grill with a piece of hickory thrown in.

    pan
     
  15. theslowcooker

    theslowcooker

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    My answer has to be Italian Sausage with grilled onions and worcestershire sauce on a hotdog bun with sweet relish. Mmmmmm
     
  16. kaneohegirlinaz

    kaneohegirlinaz

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    Let me toss in another one from our family's repertoire:

    boneless leg of lamb, cayenne, garlic, loads of fresh grated ginger,

    cumin, corriander, onion, honey, EVOO, lemon juice and S&P;

    marinate12 hours, throw on the BBQ

    and you have some ONO-liciousness!!
     
  17. halmstad

    halmstad

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    Hickory smoked whole chicken with a brown sugar-chipotle rub. lots of other spices in the rub, but chipotle powder and brown sugar are the dominant flavors. 
     
  18. butzy

    butzy

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    We got no central heating or anything, so my favourite time for a bbq (or braai as we call them here) is in wintertime. Sit as close as possible to the coals and you might not be too cold!

    Off topic: the night temperature just dropped below 15oC (60 F), and we are all complaining bitterly about the cold

    Back on topic:

    I like a lot of different on the braai, but my favourite has to be satay (any form of meat, marinated in soy, ginger, garlic, chili and some lemon on skewers), with satay sauce (peanut sauce).

    Another one I like is lamb or pork marinated in mustard, rosemary, thyme and some lemon. Works with chicken as well.

    And belly pork, and piripiri chicken (spatchcocked chicken portuguese style) and chicken wings, and of course spare ribs and and and.....

    I like KY's idea as well. Definitely going to try that one!

    @ phatch: do you mind sharing what's in the red chinese cooking broth?

    Getting hungry now!
     
  19. koukouvagia

    koukouvagia

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    Never thought about brining.  Does it tenderize the meat at all?
     
     
  20. richoso1

    richoso1

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    My favorite cut of beef is Tri Tip, and I grill it over red oak. I also like to grill asparagus,white squash, sliced yams,carne asada. I like to smoke brined poultry, then finish it off on the grill. t's all good my friend.
     
    Last edited: May 7, 2011