Grilling tips

PittSpeed Automotive PittSpeed Off Topic
21

I prefer to grill mine directly over the coals and not wrapped in anything.

Get corn.

Do not cut the end off the corn. It will serve as a handle later.

Peel the husks back from the corn and down toward the “handle”. Use a wire tie to hold the husks tightly around the 'handle".

Chop up some fresh parsely, mince up some garlic, and soften (not melt) some butter. Mix the parsely and garlic into the butter.

Place the corn on the grill over a high heat. To keep the husks and the “handle” from burning, grill near the edge or put a piece of foil under them.

Grill over high heat for about 12 minutes until all the kernels are nicely browned. Brush occasionally with the parsely/garlic butter.

Coarse salt and freshly ground pepper to taste.

22

damn 77rednecktruck i even know how to use a grille :rofl:
wife on vacation ??? :slight_smile:

23

wrap in tin foil… :yum: and their sooooo good, best is when you lay them in the coals of an open fire

24

cofee bbq sauce will be made this week. reports to the validity of emo coooking will be made this week :cool:

25

hook it up, and report back! it is more of a southern flavor, so be warned.

26

didnt have time to make it the ‘real’ way, but i did make it. my wife voted no, i voted yes but i didn’t make it as a sauce. i mixed it in with ground sirloin and made burgers. i give it :bigthumb:

27

LOL Cabbie, I don’t eat meat but I can cook the hell out of it…for the hubby of course.

I worked in restaurants for a long time, using big gas grills. First, cleaning, after you grill, turn up heat on HIGH, shut top, let it burn shit off while you eat. Turn off, open top. Let cool down, shut, cover. Use a grill brush on a cold grill, it works. Then spray w/ Pam for grills, high heat. This makes it easier to clean next time and so the meat doesn’t stick.

Fire it up and make sure it’s HOT before you cook. I tend to stay around 400 for meats, but I flip every two-four minutes on depending on the thickness of the meat, and to make pretty diamond grill marks on the meat (stupid restaurant trick). For a one inch thick steak, about 12 mins @400 will suffice to make it mid rare (why cook all the juices out of it???) Put steak on grille, after 3 mins, turn 1/4 turn (for pretty diamond marks) next 3 mins, flip, next 3 mins, 1/4 turn, next 3 mins remove…Two inches thick, slow cook at about 350 for 20 mins. at the first five mins, turn the steak 1/4 turn for nice diamond marks, second five mins, flip, third 5 mins, turn 1/4 turn, after the last 5 mins remove.

TOUCH the meat. You can test this on your hand. Press on the pad beneath your thumb, the fleshy pad. This is what rare meat feels like. Press on the pad opposite that, close to the wrist, below your pinky, this is med rare. The pad beneath your middle finger, med well, the direct middle of your hand, well done. So feel your meat :naughty: … make sure to time the exposure to the grill for the same time each side. Make sure the grille stays the same temp throughout, adjust as necesary…DO NOT cook on HI heat all the time…And don’t put the meat on the grille before it’s HOT!

28

PS Dripping juices will make the fire flame up, so at turn overs, make sure to put it on a different place on the grill, so that the old flaming juices don’t char the meat…

29

true story. when i see juices dripping, my fire flames up, lol.