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Post by one on Mar 28, 2007 18:38:26 GMT -5
MINE! ;D Tonight I decided to finally use the grill I was given in 2005 as a birthday present. I only tried it once before when I first got it. JUICY burgers folks, come and get'em!    |
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Post by Dragon Lady on Mar 28, 2007 19:59:42 GMT -5
Looks good!! Too bad I am already full from homemade pizza :-(
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Post by frogkissinglady on Mar 28, 2007 21:12:09 GMT -5
DAYYUM One, you knew you were coming by here, you should have brought a couple with ya!!!
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Post by chiliman on Mar 28, 2007 21:46:04 GMT -5
That looks great! I love burgers..........too much....
At my house we grill a lot but during summertime we practically live on it! Burgers, chicken, fish, you name it!
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Post by one on Mar 28, 2007 22:03:17 GMT -5
Since I usually fry them in a pan like the rest of society, I have never had a burger so juicy that it half filled a plate with juice when I gate it the crush with a spatula. These burgers actually shot juice like a geyser. I had to drain the plate! They were definitely worth talking about YUM. I think I am getting to my "beer and grill" stage of life finally. Hell, next I'll be heating pots of corn on the side just to use it  |
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Post by daworm on Mar 29, 2007 15:15:10 GMT -5
Chili... Good for hot dogs and making chili cheese burgers and chili cheese fries (as well as getting some use out of the side burner).
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Post by one on Mar 29, 2007 22:00:08 GMT -5
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Jay
Senior Forumite
Captain Cupcake
Posts: 5,070
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Post by Jay on Mar 29, 2007 23:15:19 GMT -5
Yummy food! Probably not quite as healthy as subways though ~J |
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Post by one on Mar 29, 2007 23:18:02 GMT -5
I woke up at 9:30 this morning and I ate at 10:30 tonight. 11 hours on NOTHING, then total bliss I won. |
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Post by xterragirl on Mar 30, 2007 6:05:30 GMT -5
Was that mac and cheese AND mashed potatoes?? And Bread??? Good Lord! Talk about some starches.
The skewers on the other hand look fabulous!
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Post by Fun Grrl From Mt Pilot on Mar 30, 2007 10:10:21 GMT -5
Two things strike me about this thread...and they disturb me...
That is not just Mac and cheese but 'that boxed shit'.....
You have had a grill for two years and have only used it once?
*pokes* Your good taste only extends as far as the car huh? (ducks and runs giggling)
Speaking of grills...I am being gifted a year old stainless steel gas model...the owner is ocd and since it blew off her deck this winter she no longer wants it, and has picked out the super whamadine 800 dollar stainless model to replace it.
The timing of this is excellent. My old grill may have survived the famed 'notta shooting party' of last may but it was on it's last legs then and now the poor thing is looking rather rough...it will be staying in the family though...red has spoken for it and has promised visitation so the parting won't be as painful
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whimdriven
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Post by whimdriven on Mar 30, 2007 11:53:31 GMT -5
I love "the boxed shit." The boyfriend was just so excited to make his "special" mac n cheese. So we went to the store and he picks up a big block of Velveeta. Unfortunately, it wasn't nearly as good as the shells and cheese out of the box. |
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Post by one on Mar 30, 2007 13:06:25 GMT -5
I love "the boxed shit." damn skippy. I can make some killer mac and cheese by scratch, but my attention was on the grill and the boxed mac is just fine. |
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Jay
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Post by Jay on Mar 30, 2007 21:28:37 GMT -5
I hear they needed grills for the notta forum party  Speaking of grills...I am being gifted a year old stainless steel gas model. |
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Post by chiliman on Mar 30, 2007 22:54:35 GMT -5
Your skewers look great! I use the grinders quite a bit myself, coarse spices are better on grilled meats and such.
I have no photos but I like to take 2 to 3 lbs chicken (I use boneless/skinless breasts), put them in a large mixing bowl with enough water to cover. Stir in 1/4 cup salt and 1/4 cup sugar (Actually I make the brine seperately, then add water as needed). Let the chicken soak at least a half hour, overnight is better. Get your grill hot to about 350 to 375 and get the chicken on the grill. Let it cook until the sides turn white then turn over only once and cook until finished. Of course at this point you can sprinkle any seasonings you like.
This recipie was given to me by a guy who could expain why the sugar/salt brine altered the molecular structure of chicken meat to create a "skin" and seal the meat as soon as it hit the hot grill. All I know is that is is a great way to grill chicken. It does come out very juicy and it is ok to add a little lemon juice if you like.
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Post by one on Mar 30, 2007 23:02:42 GMT -5
NICE, have to look into that |
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Jay
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Post by Jay on Mar 31, 2007 0:47:23 GMT -5
That's a lot of sugar and salt... I guess they cancel each other out or sumthin'...
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Thorne
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Post by Thorne on Mar 31, 2007 12:57:14 GMT -5
Not for soaking purposes. I personally prefer a little bit more, but then I soak things like cucumber slices and different fruits, so that sometimes will effect how much of which I put into my brine mix.
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Jay
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Captain Cupcake
Posts: 5,070
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Post by Jay on Mar 31, 2007 13:38:55 GMT -5
Hmmmm, I guess you can tell I'm not a cook I know nothing about cooking... Well, if it tastes good after it's done, that's all that matters |
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