grillin' time: what's your favorite grub?

[Aurora]

What are metts? I tried googling, but nothing jumped out at me.

Mettwurst

They are a German sausage made with pork. And they is goooooood.

 

[RangerWickett]

The Luther Burger*
One pound beef cut into two patties.
Four slices of cheese (two to a patty).
Eight strips of bacon.
Kickin' Louisiana barbecue sauce.
And for the buns, two Krispy Kreme donuts.


*Ryan Nock variant. Traditional Luthers have grilled onions and one single patty.

 

[GlassJaw]

The Luther Burger*
One pound beef cut into two patties.
Four slices of cheese (two to a patty).
Eight strips of bacon.
Kickin' Louisiana barbecue sauce.
And for the buns, two Krispy Kreme donuts.[/size]

My heart hurts just reading this.

 

[mcgeedis]

Favorite is Delmonico Steak seasoned with salt, pepper, and thin brushing of garlic olive oil, cooked to medium rare over hot coals (propane is the grillmasters bane!).

Coals need to be lit with either electric starter or the smoke can - no lighter fluid for true taste.

Chicken is the great over flame - 2nd best method of cooking chix (#1 is frying).

This is a good recipe for 4-6 guests: http://www.recipezaar.com/4684 Go flank IMHO.

Grilled Veggies are grrreat!



Ahhh... I love spring.

 

[Dannyalcatraz]

I always start with burgers... They're quick, they keep the kids happy while everything else cooks, and they do a good job of greasing up the grill, which keeps the fish and chicken from sticking (for some reason, I've always had a problem with fish and chicken sticking to my grill ).

The reason behind starting with sausage is similar- typically, they have a higher fat content than reguar meats, so they also do a good job of releasing fats into the cooking environment.

Where they beat burgers is in speed- most (not all) sausages are pre-cooked, so all you need do is heat them up enough to get some grill marks on them. I can do multiple packages of sausage in the time it takes to do a set of burgers.

And these days, we typically eat our grilled sausages hotdog style- on a bun with condiments. A nice polish sausage, beer brat or Earl Campbell's Hot-Link, for instance, is just the right length, is a bit plumper, and is highly seasoned, making for a damn fine meal when dressed with sauteed onions, mustard and whatever else your cholesterol-clogged heart desires. The only time I eat real hot-dogs these days is when I go to a baseball game.

Of course, if you don't care for dogs or sausages...burgers are just fine!

 

[diaglo]

grubs ain't my thing.

a nice fat grasshopper

or chocolate covered ant otoh :drools:

 

[ssampier]

even better if you'd bbq those ants and grasshoppers.

 

[cignus_pfaccari]

I have seen a vicious argument arise over this before, so let me mention...

Mahi-mahi is also known as "dolphin-fish". He's not talking about the happy, playful mammal.

Heh, I went to a restaurant once where the waitress mentioned they'd stopped serving mahi-mahi because it freaked people out, even after explaining that it was dolphin FISH.

Wow... You guys wait for the weather to grill?

My parents grill out in the winter all the time, though there's a bit of running in and out.

Brad

 

[Angel Tarragon]

Steaks. I loves me some grilled steaks.

Unfortunately with my dad's passing, my mom is getting rid of our friller, so that smashes all hopes of ever eating another grilled steak.

 

[Hijinks]

BBQ ribs all the way. Pork, country-style.

I was born in Bangkok and we had a nanny named Noi. She gave our family this killer recipe for BBQ sauce. It's friggin fantastic and we guard it with our lives. My husband got it written down on our 1 year anniversary (the "paper" one )

Simmer the ribs in sauce for 2+ hours, then bake for an hour or so, then throw on the grill for caramelization and nummy goodness. Mmm... ribs ...