Outdoor Grilling

[luv2hunt]

Spring is here and at my house, that means the grill is making dinner every night! Whether it goes with bourbon or not, what's your favorite grill recipe? Here's one of mine....mostly because it's good, simple, and doesn't really need a side dish if you're in a hurry

Bacon Wrapped Pork Chops

Thick cut butterfly pork chops
on top of each pork chop place:
a slice of sweet onion
a slice of tomato
a slice of red/green or yellow pepper (which ever you prefer)
wrap with two slices of bacon and secure with toothpicks....use a third slice of bacon and drape it across the top of the stack

Cook slowly on a med heat grill....about 40-50 minutes until pork is cooked.

Place a slice of cheddar cheese across the top of each pork stack. Remove from grill when cheese is melted.

Enjoy

Dawn

[nor02lei]

Spring is here and at my house, that means the grill is making dinner every night! Whether it goes with bourbon or not, what's your favorite grill recipe? Here's one of mine....mostly because it's good, simple, and doesn't really need a side dish if you're in a hurry

Bacon Wrapped Pork Chops

Thick cut butterfly pork chops
on top of each pork chop place:
a slice of sweet onion
a slice of tomato
a slice of red/green or yellow pepper (which ever you prefer)
wrap with two slices of bacon and secure with toothpicks....use a third slice of bacon and drape it across the top of the stack

Cook slowly on a med heat grill....about 40-50 minutes until pork is cooked.

Place a slice of cheddar cheese across the top of each pork stack. Remove from grill when cheese is melted.

Enjoy

Dawn

I did luckily enough my first outdoor grilling for the season on Friday. The pork slices marinated in curry paste, soya, Tabasco and vegetable oil was very spicy and juicy.
Today everything is white and it is snowing as hell.

Leif

[ggilbertva]

You missed one thing....what bourbon did you pour to go with that chop?

[Luna56]

That pork chop recipe sounds great, I'll try that one. Do you use thicker chops when you grill?
I just grilled up a big pork roast yesterday, it was pretty fantastic.
I got one of those digital thermometers with the probe at the end of a wire, those things are indispensable. I grill over wood and sometimes it can be difficult to maintain consistent temperatures, especially if you grill something big like a roast, a turkey, etc. which requires long cooking time. The meat thermometer will cost you ten or twenty bucks and is worth the investment.
Cheers!

Ah, just re-read your recipe, thick cut it is.

[T47]

Out door grilling, in April....in the SNOW!!! What the heck is up with that? I woke up at 3 this morning to start a couple Pork Butts and a Brisket only to find our yard covered in snow...
I have a ways to go before I retire, but I think I need some where with a little warmer weather.
My families favorite grill recipe is simple one, Beef Tenderloin Steaks from Costco. I just put a little seasoning on them and fire up the grill. I get it as close to 1000º as I can then put the steaks on for 2.5 minutes a side. I have a caste iron grate that puts some incredible sear marks into them. Then I take them off the grill and shut it all down until it hits about 400º which takes about 30 minutes. The Steaks just sit uncovered on the counter during this cool down. Then they go back on for about 6 minutes a side and come off nice and rare and juicy and tender.
Not really anything to it, but we don't cook them that often, and it's my families favorite.
I grill and smoke all year long...but it sure is nice to do when the weather gets nice here, some time aound the end of JULY!!!!

[callmeox]

I didn't feel like burgers or chicken on the grill the other night, so I stopped to buy a couple of steaks to toss on the grill.

The teenage bottomless pit enjoyed a 14 oz ribeye and my wife and I each had 8oz portions of beef tenderloin cooked just shy of medium. Potatoes baked naked on the grill and steamed asparagus rounded out the meal. Running a metal skewer though the potatoes before putting them on the grill helps get some heat to the inside of the tater and accellerates the cooking.

The neigborhood smelled delicious.

[cigarnv]

Hmmmm.... grilling is great but now is the season for brisket, ribs, chicken and pork shoulder done low and slow in the smoker.....

[fishnbowljoe]

My wife and I are having a little cookout today with our son, daughter in-law and grand daughter. It has a bit of a bourbon theme. We're having Bush's grillin' beans. A combo of the bourbon and smokehouse varieties. We're also having hot dogs and steaks. I have some barrel char from BT that I got last year at the KBF, and we're gonna add that to the charcoal and see if it makes a difference. Can't wait. Mmmmm Mmmmmmm! Joe

[TroyM]

I bone a leg of lamb and marinate it overnight in a mixture of wholegrain mustard, brown sugar, soy sauce, maple syrup and Evan Williams Black Label. I then truss it up and cook it on the rotisserie on the BBQ with the Hood down. I use EW because it doesnt provide a strong char flavour to with lamb. You can do the same with beef by adding a few peppercorns to the mix and swapping EW with something like WT 101 or Rarebreed. The WT seems to provide the beef with a stronger flavour.

[pepcycle]

Sunday was a grill day at The Phalen's.

Entire meal on the grill.

Marinated chicken thighs with fresh squeezed tangerince juice, rosemary, garlic, shallot and Woodford Four Grain (Batch 1). The tangerine works well with the copper.

Roasted red potatoes with scallions.

Grilled Colored peppers.

Served with a Dry French Rose

Dessert: Grilled Grapefruit half drizzled with Peach Schnapps.