Spring is here and the grills are getting fired up! So whatcha got going on the grill?

Use this thread to talk about your grilling endeavors.

Right now I have marinaded garlic-peppercorn boneless pork chops on.

Apple;1844535 wrote:Spring is here and the grills are getting fired up! So whatcha got going on the grill?

Use this thread to talk about your grilling endeavors.

Right now I have marinaded garlic-peppercorn boneless pork chops on.

My grill has always been in use. No winter breaks for it. I bought a rotisserie attachment a few months back and am really impressed with it. I think it is my favorite purchase in a long time. I honestly don't know how I have never owned one of these.

I don't grill much in the winter because it gets dark early and our outdoor lighting is crap. I've grilled burgers in the last week, and I'll probably grill steak or wings this weekend if it doesn't rain.

Gas or charcoal? I've got a fancy Weber kettle grill I got cheap on an auction site that I use. Or I use my Charbroil Big Easy.

I also grill year round. My record is 3 degrees. But there was no wind. Any hint of a wind at that temp would have been a no go. The winter grilling in the dark is tough. Flashlights are necessary.

I have a large Bull gas grill.

Some favorites later.

Chalk another year-round griller up here!

Fridays are our typical grill day. I imagine there were few weeks we didn't grill out. If we mix it up some, it's firing up the deep fryer. Gas grill for me, I don't have the patience for charcoal (nor do I like the charcoal taste). Steaks are my go-to, grew up on a beef farm and I love them. Tried ribs a month or so ago, good flavor...just tough.

I typically smoke meat (using a char broil Akorn charcoal version) more than I grill it. The winters aren't cold here but with it dark at 6 and no good light setup we haven't done much lately. I did smoke some wings for the super bowl. I have 2 racks of ribs and 2 pork butts in the freezer waiting to be cooked up soon. Because of using the smoker so much, I only have a little Weber Q propane grill to cook hamburgers and hot dogs on. Got it for a steal of $100 so it gets the job done.
I love doing thicker porterhouses on the smoker as well. I use a reverse sear method which cooks the steaks at about 225 until the internal temperature is a little below medium rare, then I take them off, get the grill up to 600 or so and sear them for around 30 seconds or a side. They usually turn out awesome.

I have gone completely back to charcoal grilling only; it is just better. I grill as often as possible, if the nightly menu allows for it. I am also big into smoking and use a Weber charcoal smoker. Obviously the smoking only occurs on weekends given the 8-10 hour process.

1 of the few perks I have found with living in the South is that I can grill year round. Due to this, I have a stable of grills and prepare about 6 meals a week on the grill.

My favorite current recipe is a marinated shrimp which I grill up and put on tacos. This is a weekly staple right now (LENT)
2 tbs EVOO
3 tbs Lime juice
2 clove minced garlic
1 tbs cumin
Salt/ Pepper and Cilantro to taste

j_crazy;1844668 wrote:1 of the few perks I have found with living in the South is that I can grill year round. Due to this, I have a stable of grills and prepare about 6 meals a week on the grill.

My favorite current recipe is a marinated shrimp which I grill up and put on tacos. This is a weekly staple right now (LENT)
2 tbs EVOO
3 tbs Lime juice
2 clove minced garlic
1 tbs cumin
Salt/ Pepper and Cilantro to taste

Where's the Old Bay!?

QuakerOats;1844625 wrote:I have gone completely back to charcoal grilling only; it is just better. I grill as often as possible, if the nightly menu allows for it. I am also big into smoking and use a Weber charcoal smoker. Obviously the smoking only occurs on weekends given the 8-10 hour process.

.

When I built my grill I made it one side gas the other charcoal. I like the ease of gas in the winter time plus I throw wood shavings/chunks on there while grilling to get the smoke flavor I want. The rotisserie I bought only fits on my gas grill but have already designed a piece to adapt it to my charcoal grill.

I have grilled out 3x on my charcoal grill this year. Barbecue pork chops with my grilled potatoes......did another grilled chicken in teriyaki glaze...and last time was NY strips

iclfan2;1844669 wrote:Where's the Old Bay!?

quit trying to appropriate your seasonings on me #triggered

charcoal>gas