Grilling/BBQ Thread

[BelowTheMasonDixon]

Quick question I wanted to ask again since im gonna be bbqin this summer how you cook the meat on the open grill again without ripping the skin. I could never master that trick... I wanted to do fish and shrimp this year too.

You need foil for fish and shrimp. If you put fish on the grill its gonna stick. You can put shrimp on the grill but its easy to over cook. Shrimp shouldn't be on any longer than 5-7 minutes. On A HOT grill.

 

[Wildin]

Gotta step my game up nikkas grilling on wood planks and shyt

It's just another way to infuse the wood flavor into the meat. The difference is noticeable in certain meats like obviously if you smoke salmon on cedar because the salmon is resting on the hot wood its just soaking up the wood flavor like a sponge, its really not the same if you grill then thrown some cedar chunks in there to get a cedar smoke going. I still use charcoal as my primary source of heat, I could go straight wood, then no doubt I would have the wood flavor but im lazy. I like to experiment and use the grill in different ways thus wood chunks, planks, different meats.

@Ronnie Lott whats wrong with lamb breh? you never had a lamb gyro or falafel with lamb? lamb is good.

 

[ORDER_66]

You need foil for fish and shrimp. If you put fish on the grill its gonna stick. You can put shrimp on the grill but its easy to over cook. Shrimp shouldn't be on any longer than 5-7 minutes. On A HOT grill.

I got it... Good looking out.

 

[BelowTheMasonDixon]

What skin are you talking about? I dont know what you mean about rippin skin, steaks and burgers, ribs and pork chops dont really have a tearable skin..chicken does I just sear it and cook the chicken enough to where its kinda crispy and just melts in your mouth.

Chicken is the iffiest thing to cook on the grill because unlike shyt like beef. you have to make sure its done. I just cook it on the grill for about 10-12 minutes and throw it in the stove.

 

[BelowTheMasonDixon]

I got it... Good looking out.

Breh when i say it sticks I mean. its easy to tear it apart. Just wanna mention that. If you want your shyt to come of like you put it on. Put it on foil.

 

[Wildin]

No the burger meat tends to rip once i try to flip it over like the grill makes it stick for some reason. Any idea how to counteract that?
I want it like the commercial where I can just flip the burger over and cook it on the grill without it tearing. my moms uses aluminum foil each time. I wanna do something better this year...

oh, simple just cooking in the stove, grease/oil the grill grates just like you would a pan otherwise your food will stick to it. I always heat my grill up 5-10 mins then when its super hot, I wipe down the grill grates with olive oil or vegetable oil then the meat never sticks. I do it like Ive seen those people behind the counter at burger king do it. I heat it up, oil it down, put the food on, flip it, move the food to the other side, scrape it, then repeat.

the sear marks are all for show, but searing it is what helps keep the juices inside. which is why its essential to let your meat rest for about 5 mins after, covered in foil or a pan with a lid. after that resting period the juices will have 1 continued to cook the food up to another 5 degrees, and 2, I dont know of another way to say this but found somewhere inside of the meat to stay so when you bite into it, all that juice and flavor is in your mouth and not dripping and running out on to your plate, or sitting in the bottom of a pan somewhere or squeezed out into the bottom of the grill leaving you with dry meat. if you take a steak from the grill to the plate then slice into it, it is still steaming and cooking, all that steam dissipates and your steak is drying out so now its a race against the clock to eat the steak before it dries out, and whoever is eating it like that is likely smothering it in some dreadful sauce just awful.

 

[Wildin]

Chicken is the iffiest thing to cook on the grill because unlike shyt like beef. you have to make sure its done. I just cook it on the grill for about 10-12 minutes and throw it in the stove.

shyt with google you can find out how long you need to grill shyt for, the only thing you need to know is how hot is your grill and where your hot and cool zones are on your grill. When cooking indirect a general rule of thumb is 10 minutes for each inch of the food you have. so for salmon, a three inch fillet is generally 30 minutes. chicken is the same, I always add 10-20 minutes if there is bones...You just gotta know what your cooking with. I can cook and entire chicken in an hour and 15 minutes and even shorter maybe an hour if its spatchcock (split in half)so drumsticks or thighs shouldnt and doesnt take longer than that.

 

[Ronnie Lott]

It's just another way to infuse the wood flavor into the meat. The difference is noticeable in certain meats like obviously if you smoke salmon on cedar because the salmon is resting on the hot wood its just soaking up the wood flavor like a sponge, its really not the same if you grill then thrown some cedar chunks in there to get a cedar smoke going. I still use charcoal as my primary source of heat, I could go straight wood, then no doubt I would have the wood flavor but im lazy. I like to experiment and use the grill in different ways thus wood chunks, planks, different meats.

@Ronnie Lott whats wrong with lamb breh? you never had a lamb gyro or falafel with lamb? lamb is good.

I just don't like the taste. It has that weird aftertaste. Like gamey/wild

 

[BelowTheMasonDixon]

shyt with google you can find out how long you need to grill shyt for, the only thing you need to know is how hot is your grill and where your hot and cool zones are on your grill. When cooking indirect a general rule of thumb is 10 minutes for each inch of the food you have. so for salmon, a three inch fillet is generally 30 minutes. chicken is the same, I always add 10-20 minutes if there is bones...You just gotta know what your cooking with. I can cook and entire chicken in an hour and 15 minutes and even shorter maybe an hour if its spatchcock (split in half)so drumsticks or thighs shouldnt and doesnt take longer than that.

I feel what your saying but no way Salmon or any fish for that matter takes longer than 15 minutes. Chicken I agree but fish, no way.

 

[BelowTheMasonDixon]

I just don't like the taste. It has that weird aftertaste. Like gamey/wild

Unless you killed it yourself lamb isn't gamey at all. Now Goat on the other hand...

 

[Savior]

@Savior I say learn to cook the meat right, whether its chicken, burgers, steaks, ribs whatever. You'll never serve a bad meal if the meat is cooked right. People will always season to their taste anyway whether they add salt and pepper or cover the meat in some sauce or condiment. Everyone knows theyve had to cover a bad steak in some sauce or a dry ass burger in some ketchup and mustard. Salty dry ass meat is a sorry excuse for a cookout.​

Yep you right....I got the cook times down for pretty much every major cut. Just tryin to take it to the next level now that I got the basics

 

[Wildin]

I feel what your saying but no way Salmon or any fish for that matter takes longer than 15 minutes. Chicken I agree but fish, no way.

Well it depends, when fish is done, it naturally separates from the skin, whether you cook it in a pan, skillet or grill. if people have to dissect it and surgically remove the skin from it like hannibal lector to eat it then its not done, thats Gordon Ramsey's words not mine. The thing people hate about grilling fish is that the skin stays on the grill, well, oil the grill and then you'll be able to get the spatula under it and when it hits the plate people will still be able to eat the meat and discard the skin

some of my salmon looks like this

and is thick and meaty, takes about 20-25 mins depending on thickness some is like

which isnt usually as thick but is so long n/h of course

 

[Wildin]

I just don't like the taste. It has that weird aftertaste. Like gamey/wild

I think its different as it is always so good with herbs like rosemary, fresh thyme...they compliment each other so well I dont know if the herbs bring the flavor out of the meat or the meat brings the flavor out of the herbs. By itself I can go without it as well.

 

[BelowTheMasonDixon]

Well it depends, when fish is done, it naturally separates from the skin, whether you cook it in a pan, skillet or grill. if people have to dissect it and surgically remove the skin from it like hannibal lector to eat it then its not done, thats Gordon Ramsey's words not mine. The thing people hate about grilling fish is that the skin stays on the grill, well, oil the grill and then you'll be able to get the spatula under it and when it hits the plate people will still be able to eat the meat and discard the skin

some of my salmon looks like this

and is thick and meaty, takes about 20-25 mins depending on thickness some is like

which isnt usually as thick but is so long n/h of course

I feel what you saying. And I can dig it. but no way salmon fillets like you posted need to be on the grill 20-25 minutes.

 

[detroitwalt]

Dill with salmon is a must, I wont cook salmon without it, butter, garlic and black pepper.

If ya'll wanna try the goat chicken marinade ?
I usually do drums and thighs. Do equal parts of white vinegar, soy sauce and olive oil. Oregano, basil, loads of garlic and black pepper. Let that bytch marinate for a long ass time. I did it overnight and shyt was
Try that shyt and post your thoughts.
Thank me later

I've never tried it with dill. I'll have to hook it up next time.

shyt I forgot I had some cedar planks. Both them about 3 or 4 years ago. Might be time to break them out again.