Grillopnik

"MM54" (mm54mk2) 05/06/2018 at 17:41 • Filed to: GRILLOPNIK

0

22

I got a grill for Christmas and put it together last night. Now what? (other than pressure wash the deck which looks way worse in pictures than in person)? I have grilled 2 or 3 times before, ever. I know we have some serious grillers on Oppo. Any suggestions?

Montalvo > MM54 05/06/2018 at 17:46

1

Ummm idk... maybe start grilling things? Are you looking for recipies or accessories for it? I would start with simple basics to learn how the grill spreads the heat and get used to it’s cooking times.

ttyymmnn > MM54 05/06/2018 at 17:50

2

Learn by trying. Start with hamburgers. Hard to screw those up. Then move to chicken. Experiment with cooking using indirect heat (not directly over the flames).

I’m more of a charcoal guy, but you can’t beat the convenience of gas. We also do potatoes on the grill. Dice them, cover with olive oil and spices, then wrap in foil and cook. They take longer than the burgers, so you have to put them on first.

Bon apetit!

DipodomysDeserti > MM54 05/06/2018 at 17:54

4

Chicken breast spiced to its goddamn eyeballs with salt, pepper, chile powder, cumin, bit of cinnamon, saffron and paprika. Squirt some lime on the chicken breast then rub it with the spices and grill it. Make sure the grill isn’t too hot so you can let it sit and cook for a bit. No need for a sauce. I sliced these breasts and used them in fajitas.

WilliamsSW > MM54 05/06/2018 at 17:56

1

Experiment! Different meats should be cooked differently (direct/indirect/mix), so do a bit of homework on whatever you’re cooking. Like ttyymnn said, burgers are pretty easy, so they’re a good place to start.

And don’t forget fish, veggies, and even some fruits can be fantastic on the grill too.

WilliamsSW > DipodomysDeserti 05/06/2018 at 18:00

2

Wow that looks and sounds good!

cbell04 > MM54 05/06/2018 at 18:08

5

1000% buy one of these.

Toss random veggies in olive oil and grill them to your liking. You will not be disappointed. Here’s yesterdays shrimp, pork chops, lightly grilled red peppers, red onion, and semi whole garlic cloves tossed with olive oil, Italian seasoning, feta, and shrimp.

phenotyp > MM54 05/06/2018 at 18:08

2

Get a solid spatula and set of tongs. I’m partial to my Lodge spatula, but really anything solid and non-plastic is good.

I also use the hell out of my cast iron skillet, and a mesh grill pan when grilling, for browning/sizzling, and veggies, respectively.

E92M3 > MM54 05/06/2018 at 18:31

2

Rule #1 to grilling. Take your meat out of the fridge AT LEAST 30 mins before you intend to cook it. So it can get to room temperature. Otherwise you’ll overcook the outside trying to cook the inside.

syaieya > MM54 05/06/2018 at 19:31

1

Hard bristle, non metalic brush for clearing burnt debris.

You get exactly one metal bristle in your mouth before you toss the metal ones in the trash

AestheticsInMotion > MM54 05/06/2018 at 19:42

1

Melt a stick of butter in a sauce pan, mix in a whole clove of shredded elephant garlic, red pepper, sea salt, pepper and lemon juice. Place salmon fillets in a foil “bowl”, drizzle butter mix over salmon, fold foil over so as to completely wrap each fillet. I’m unsure on timing/temp as it’s been a while... But experiment a bit. It’s a billion times better than baking

Alfalfa > MM54 05/06/2018 at 19:55

1

Experiment. Start with easier things, bratwurst is hard to screw up. Burgers are simple enough. Chicken can be a little trickier.

Also, cleaning your grill surface with half an onion, especially while it’s hot, is pretty effective and adds a little seasoning. I rarely touch my grill brush.

MM54 > Alfalfa 05/06/2018 at 20:00

0

That’s an interesting idea with the onion - I may have to give it a try!

RacinBob > MM54 05/06/2018 at 20:32

1

Slice some baby red potatoes and get them started in the microwave. Then mix some olive oil, salt pepper, onions, green peppers and slice mushrooms and wrap with aluminum foil. Grill over low heat. I really like Chef Paul Prudhomme’s Meat Magic as a general grilling seasoning. You should be able to get it at local stores.

https://www.soupsonline.com/p-5484.aspx?searchEngineName=magic-meat-2-oz&gclid=EAIaIQobChMIsdaujazy2gIVRZ7ACh1MLwIKEAQYBCABEgIna_D_BwE

wafflesnfalafel > MM54 05/06/2018 at 20:55

1

The two most helpful things I learned are to, 1) marinate with a salt and an acid and 2) let the meat come to about room temp before putting on the grill.

shop-teacher > DipodomysDeserti 05/06/2018 at 21:08

1

Oh man!

shop-teacher > MM54 05/06/2018 at 21:12

1

Brats/sausage are easy. Cook them low and slow. You don’t want the casing to burst.

I love grilled corn on the cob. Strip the husk off, wrap it in foil with a paddy of butter and an ice cube. Turn a quarter turn every five minutes for a half hour or so.

koawaft1 > MM54 05/06/2018 at 21:42

1

Dont spray PAM on it. The propelent it uses ends up making a sticky mess on the grates. Just dip a paper towl in oil for the grates. Easier to clean a hot grill than cold I always scrub grates while it is heating up with wire brush.

Wurrwulf > MM54 05/06/2018 at 21:51

1

I learned about cebollitas from a local Mexican joint. Take some big ol’ green onions, put a light coat of olive oil, and a generous helping of salt. Grill them until you start to get a little char. Super easy side dish and really difficult to screw up.

For asparagus, I like olive oil, salt, and a bit of lemon juice.

Vegetables are a cheap, easy way to learn about your grill. Instead of ruining a pair of $20 steaks, throw $3 worth of veggies on there and see where your zones are.

Nickcage > MM54 05/06/2018 at 22:11

1

Bluetooth meat thermometer

Phyrxes once again has a wagon! > MM54 05/06/2018 at 22:29

1

Alumijum foil works in a pinch for cleaning the grill. Scrub with a ball of it or lay down some sheets and close the lid to build up heat and burn it clean. Note the second option can smoke like a mother.

phenotyp > MM54 05/06/2018 at 22:34

1

I use lemon quarters, same effect.

Joe6pack > MM54 05/07/2018 at 16:44

1

I know some of these have been mentioned, but here goes:

Get your meat close to room temp so that it will cook evenly.

Watch your temps. It’s just like an oven - too hot and you will burn the outside and it will be raw on the inside.

I use a rock grate and ceramic briquettes. It evens out the heat and as a bonus reduces flair ups when cooking burgers, etc.

I like to flatten chicken breasts so that they cook evenly. It’s ok for your steak to be rare in the middle, but not your chicken.

For truly tender ribs, cook them on low in a crock pot with water, salt, pepper and a cup of BBQ sauce for about an hour or so. Then move them to the grill for finishing/smoking.