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  1. #1
    Bad Girl and Bourbonian Of The Year 2012
    Join Date
    Mar 2005
    Location
    Greenwood, IN
    Posts
    1,094

    Outdoor Grilling

    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
    Last edited by luv2hunt; 04-06-2008 at 18:39.

  2. #2
    Disciple
    Join Date
    Mar 2005
    Location
    Sweden
    Posts
    1,722

    Re: Outdoor Grilling

    Quote Originally Posted by luv2hunt View Post
    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
    Swedish lover of American whiskey

  3. #3
    Guru
    Join Date
    Dec 2006
    Location
    Wash DC Metro
    Posts
    2,413

    Re: Outdoor Grilling

    You missed one thing....what bourbon did you pour to go with that chop?
    “Giving money and power to government is like giving whiskey and car keys to teenage boys.” - P.J. O’Rourke
    Greg's "bourbondork" blog

  4. #4
    Virtuoso
    Join Date
    Apr 2007
    Posts
    1,227

    Re: Outdoor Grilling

    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.

  5. #5
    Connoisseur
    Join Date
    Dec 2005
    Location
    Issaquah, WA.
    Posts
    887

    Re: Outdoor Grilling

    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!!!!

    Todd

  6. #6
    Trippah and Admin
    Join Date
    Feb 2008
    Location
    Northeast Ahia
    Posts
    4,767

    Re: Outdoor Grilling

    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.
    My name is Joel Goodson. I deal in human fulfillment.
    I grossed over eight thousand dollars in one night. Time of your life, huh kid?

  7. #7
    Virtuoso
    Join Date
    Feb 2006
    Location
    Apt. #2890c
    Posts
    1,426

    Re: Outdoor Grilling

    Hmmmm.... grilling is great but now is the season for brisket, ribs, chicken and pork shoulder done low and slow in the smoker.....
    "The most futile and disastrous day seems well spent when it is reviewed through the blue, fragrant smoke of a Havana Cigar"

  8. #8
    Moderator
    Join Date
    Mar 2008
    Location
    Illinois
    Posts
    4,512

    Re: Outdoor Grilling

    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
    " I never met a Weller I didn't like"

  9. #9
    Taster
    Join Date
    Mar 2007
    Location
    Melbourne Australia
    Posts
    60

    Re: Outdoor Grilling

    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.

  10. #10
    Bourbonian of the Year 2006
    Join Date
    Dec 2001
    Location
    Rockland County, NY
    Posts
    1,937

    Re: Outdoor Grilling

    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.
    Colonel Ed
    Bourbonian of the Year 2006

    Comissioned by Paul Patton, 1999

    "It ain't the booze that brings me in here, it's the solace it distills"

 

 

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