@amehzinggrace
The way I do potato skewers:
“Celebration” blend potatoes: small red, white, and blue potatoes. Perfect for any patriotic holiday. Intersperse some small onions: cippolini or pearls. Two or three potatoes per onion. Fresh-pressed garlic butter slathered on, and roasted on the grill.
Aww man there’s gonna be conversation? Imma need at least double the delicious meat products so I can keep my mouth full enough to not have to participate in any of that nonsense.
@ruouttaurmind For grilling, I prefer dark meat - more fat, more flavor, doesn’t dry out. Chicken thighs, skin on, with my favorite BBQ rub, grilled on the Traeger wood pellet grill until the skin is crispy - mmm…
@macromeh I rub the breasts with olive or canola oil and give them a quick sear on a high heat, then cook over a medium low flame. This prevents the breasts from getting dry and sticking. Although cooking breasts can be more of an art than a science and really requires constant attention, so often I’ll just the use thighs. You can pretty much abuse thighs and the end result is still pretty good… OMG, where has this thread gone.
Where is this grilling party going to take place? Locally we have had some gaitors in parking lots that I am sure no one would question what happened to them if they vanished (Who knew? Gaitors in central MS? Seriously? This is NOT Florida!! Don’t even tell me I can’t go wading/swimming in hidden corners of the reservoir because I might be lunch). I hear road kill can be good if it is reasonably fresh
@JoetatoChip while this sounds good why did you have to ruin it with the word “veggie”? Anyway I’d eat a fruit/fungus/vegetable kebab. Throw some meat in there and we are really cooking.
@bayportbob for ribs like you’ve never tasted before - just pure porky goodness…try Tuscan style grilled St Louis cut ribs. google the recipe. they are only seasoned with salt and are cooked fairly quickly. then brushed with a little butter, garlic and rosemary. Just discovered this way of cooking ribs and will never go back to slow and low with sauce again - and this is coming from a Texan!
Beer.
Low`n Slow smoked pork shoulder over a charcoal fire. Worry about sauce later
Jesus dude, ribs! DO NOT NEGLECT THE RIBS!
Also potato skewers; they’re a great accompaniment.
@PocketBrain What New Testament book was that quote from again? I’m pretty sure it was John who said it…
@PocketBrain @shahnm Sounds like something Peter would say lmao. That guy was a doof
@JoetatoChip @PocketBrain @shahnm no i always thought that peter loved the grilled on the grill fish, with the head attached.
@PocketBrain what is a potato skewer…asking for a friend who should be bbq-ing sunday…
@amehzinggrace
The way I do potato skewers:
“Celebration” blend potatoes: small red, white, and blue potatoes. Perfect for any patriotic holiday. Intersperse some small onions: cippolini or pearls. Two or three potatoes per onion. Fresh-pressed garlic butter slathered on, and roasted on the grill.
@shahnm The Last Supper was the First Barbecue! Not the literal first barbecue, but the First Barbecue in an ecumenical sense.
Eggplant
@kdemo
/giphy horrified
Aww man there’s gonna be conversation? Imma need at least double the delicious meat products so I can keep my mouth full enough to not have to participate in any of that nonsense.
Garlic and herb chicken breasts.
Oh ya, I almost forgot the garlic salt and olive oil scallions. Mmmmm.
@ruouttaurmind
@ruouttaurmind For grilling, I prefer dark meat - more fat, more flavor, doesn’t dry out. Chicken thighs, skin on, with my favorite BBQ rub, grilled on the Traeger wood pellet grill until the skin is crispy - mmm…
@macromeh I rub the breasts with olive or canola oil and give them a quick sear on a high heat, then cook over a medium low flame. This prevents the breasts from getting dry and sticking. Although cooking breasts can be more of an art than a science and really requires constant attention, so often I’ll just the use thighs. You can pretty much abuse thighs and the end result is still pretty good… OMG, where has this thread gone.
@macromeh @ruouttaurmind
it’s full of (re)double entendres …
Grilled lobster tails and jumbo shrimp. Mushrooms. Kebabs.
It depends… Are you good at it?
Where is this grilling party going to take place? Locally we have had some gaitors in parking lots that I am sure no one would question what happened to them if they vanished (Who knew? Gaitors in central MS? Seriously? This is NOT Florida!! Don’t even tell me I can’t go wading/swimming in hidden corners of the reservoir because I might be lunch). I hear road kill can be good if it is reasonably fresh
@Kidsandliz
/image gaitors
@Kidsandliz @shahnm careful, they can come out tough if not prepared properly.
@shahnm you trying to do a snow job about eating gaitors?
When the grill is on, a steak must be on it. It’s the law in Texas!
Yes.
We are in Texas so I expect to see beef ribs, brisket, and other types of beef.
Tri tip all the way. Here’s a perfect tri tip rub:
Cumin
Smoked paprika
Chili flakes (amount varies depending on your ability to handle the heat)
A little pinch of cinnamon
Salt
Pepper
Trim the silver skin, rub the beast all down, let it come to room temp, grill, rest, and cut thin along the grain. Nothing better comes off my grill.
@jakeline across, not along the grain. Got caught up in the meaty goodness
@jakeline this post contains more than three tips
@unksol that’s a fair beef
How did fajitas not make this list?
Mmmmmm… I can smell the peppers and onions already.
And the slab of skirt steak and the chili-lime chicken…
Later, Ima go eat!
Ow, my triglycerides! Get me some seafood, stat!
Veggie Kebabs with pineapple, mushrooms, and bell peppers.
@JoetatoChip while this sounds good why did you have to ruin it with the word “veggie”? Anyway I’d eat a fruit/fungus/vegetable kebab. Throw some meat in there and we are really cooking.
I already ate, sorry.
Scallops.
Oysters on half shell with garlic and pecorino.
Salmon marinated in soy sauce, pineapple juice, brown sugar.
BOURBON
@llangley raw oysters are better…
@amehzinggrace @llangley raw scallops are pretty great too.
Beef tenderloin.
First, rob a bank so you can afford steaks…
@dhelmick56 …or just cut out the middle man and rustle a cow…
@dhelmick56 probably better taking a stake in a bank than a steak out of one in that case
my slow cooked on the grill bbq beef ribs and chicken. none better if i do say so myself.
@bayportbob for ribs like you’ve never tasted before - just pure porky goodness…try Tuscan style grilled St Louis cut ribs. google the recipe. they are only seasoned with salt and are cooked fairly quickly. then brushed with a little butter, garlic and rosemary. Just discovered this way of cooking ribs and will never go back to slow and low with sauce again - and this is coming from a Texan!
Anything not vegetarian. Those guys taste funny.
@unksol Did ya try fattening them up on Avocado Toast?
Seared/grilled/smoked… beef, chicken, pork, lamb, seafood, veggies… beer, mojitos, margaritas, other mixed drinks, wine, iced tea… Whatever.
It’s all good!
What no lamb? I love lamb steak on the grill…or lamb chops. It’s the absolute best way to eat lamb.
Here sheepie sheepie
@allergycheryl back the fuck away from my imaginary sheep. She’s not ripe yet
@allergycheryl Absolutely! Love me some souvlaki with tzatziki sauce… I’m gonna have to make that again soon!
@allergycheryl I’m a huge fan of lamb leg. Made some for Easter.
I’ve been making some pretty fantastic grilled pork chops recently with pineapple, hoisin, garlic, and chili paste. It’s pretty fantastic.
https://www.seriouseats.com/recipes/2012/08/peruvian-style-grilled-chicken-with-green-sauce-recipe.html
@jitc I might have to look into this.
@PocketBrain it’s almost worth it for the green sauce alone, but the chicken is so tasty I can’t say that’s the only reason.
@jitc I just got a bag of fresh jalapeños from a co-worker, in trade for some of my pepper sauce. So I have the raw materials for that sauce!
@PocketBrain go forth and jalapeñize! If you can make some homemade mayo, even better.
All of the above.