CAA: Christian Anime Alliance

So perhaps this thread is a little late in the making, but who cares? It's grillin' season. I figure this thread could be a good place for those passionate about the world's greatest way to cook things to talk about their creations, share recipes and techniques, or whatever else you can think of.

My family, we just got a new grill a few months ago (our old one crapped out years ago) and we've made it a point to grill something at least once a week for the family, although I use it more often than that for lunch and such.

So far, we've done the basic stuff (burgers and dogs, steaks), but I'm looking to start trying new things on the grill. For lunch today I grilled up some chicken quesadillas, which I think turned out awesome. Used some pre-cooked chicken I got from the store (for simplicity), a four-cheese blend of cheddar, asadero, monterey jack, and mozzarella, added a nice blend of seasonings, and some glorious Tabasco Chipotle sauce. It's like a party in my mouth!

Anyone else have anything to share?

There's a party in my tummy! Oh, so very yummy!

You're making me hungry. I think I'm going to go eat something... but yeah. I love me a grilled steak any day. Never actually grilled a thing in my life though...

Yes. Steak.

But since the season has started, I've been the designated cook in my house. "Hey, I think you should grill something!" "Fiiiine."

My dad used to be grill-crazy after we got our efficient little grill....one of the things he grilled was pizza!

In my humble cooking opinion, experimenting with the grill is fun. And since it's rather simple compared to most forms of cooking, I like to take the opportunity to use it when I can.
Aside from all the basic meats (steak, chicken, etc...) grilling seasoned chopped potatoes and onions in a grilling basket gives delicious results.
And kabobs are also brilliant; with meat, veggies and sometimes pineapples. :d

I must say though, the quesadilla idea sounds like it's worth trying.


Man, I shouldn't have chosen to respond to this thread around lunch time. XD;

Oh yeah, my dad did potatoes and vegetables on the grill as well, I believe. And I agree; the quesadilla thing sounds good

oh I feel strange here....I'm a vegetarian so i've only have grilled tofu with veggies

I burn things. Oh, you meant barbeque! Sorry.

I've burned a LOT of things on the grill......(not just food...o.o)

Last spring I had a recurring issue with birds building nests in my grill. Like three times. >.<

Etoh*the*Greato (post: 1327228) wrote:Last spring I had a recurring issue with birds building nests in my grill. Like three times. >.<

oh thats cute ^^ its like nesting in ur grave

I kind of want to grill something for supper, too. Just gotta think of something to do. :p

everdred12a (post: 1327097) wrote:So perhaps this thread is a little late in the making, but who cares? It's grillin' season. I figure this thread could be a good place for those passionate about the world's greatest way to cook things to talk about their creations, share recipes and techniques, or whatever else you can think of.

My family, we just got a new grill a few months ago (our old one crapped out years ago) and we've made it a point to grill something at least once a week for the family, although I use it more often than that for lunch and such.

So far, we've done the basic stuff (burgers and dogs, steaks), but I'm looking to start trying new things on the grill. For lunch today I grilled up some chicken quesadillas, which I think turned out awesome. Used some pre-cooked chicken I got from the store (for simplicity), a four-cheese blend of cheddar, asadero, monterey jack, and mozzarella, added a nice blend of seasonings, and some glorious Tabasco Chipotle sauce. It's like a party in my mouth!

Anyone else have anything to share?

We do both grillin' (steak dogs, steak burgers, chicken filets) AND Q-in (low an' slow).

This past weekend we had an impromptu, experimental pig cook. Instead of BBQ-ing a slab of pork weighing 5-7 pounds and taking all day to cook, we cut it into hunks, gave it the usual spice rub, then put the pieces in a pan and smoked it for about three hours. The texture was a little different from real pulled pork, but there was plenty of flavor and 'bark.'

Tonight we just bought a new rig, a Brinkmann water smoker. This weekend, weather permitting, we'll test it with the big butt for a longer cook.

And of course you need slaw, pickles, and beans.

Large chunks of meat don't agree with me at all, but I love grilling tomatoes and then topping them with salt, pepper, and basil. >3<; So gooood~ Grilled mushrooms and onions are always great, too. Unfortunately the big gas grill out back intimidates me, so I usually just plunk a wire grate thing over the stove and grill there. D:

I think my favorite thing to grill is Carne Esada Steak (with grilled Jalapenos.) I always end up grilling them at one of the churches that we built a few years ago down in Mexico when they have a fiesta for us when we're down on our annual missions trip to Tecate.

[font="Trebuchet MS"][SIZE="4"][color="RoyalBlue"]We normally grill a lot around this time of the year, but because it's so dang hot outside, we kinda opted out and did the next best thing...

SNOW CRABS!!!![/color][/SIZE][/font]

This past weekend, a group of friends and I got together for a barbecuing party. We had chicken, potatoes, corn on the cob, and tried bacon wrapped asparagus for the first time. It was delicious.

I love grilling out. Mostly grill steaks like rib eye or filet mignon, chicken tenderloin, chicken breast, shrimp, corn on the cob, and humans. You know, the normal stuff.


[font="Book Antiqua"][color="Red"]Col. Roy Mustang[/color][/font]

Yay, we're back!

This past weekend we tried out our new Brinkmann water smoker on 2 pieces of port butt we had recently defrosted(around 4 lbs each).

This is the first time DH used a charcoal smoker & the first time he used a coal chimney to start the briquettes. After a false start he got the hang of it & finally got the pig cooking around 2 PM.

Here's a photo of the smoker & the coal chimney (the photo isn't hi-res enough to show that the round temperature gauge is a precision instrument with 3 settings - Warm, Ideal & Hot - not sure if it's Celscius or Fahrenheit):


When you open the little door in front, you can acess the charcoal pan (below) or the water pan (above). DH did one of the modifications recommended for this smoker & added an extra rack above the bottom of the coal pan, so the charcoal wont get smothered in ash too quickly:


After ~ 4-1/2 hours we quit cooking. The pork wasn't quite at pulled pork internal temperature, but the fire was running down & we were getting hungry. Here's what the cooked butt looked like on the smoker (it has an upper & lower cooking rack & we just used the upper for this):


Almost forgot - the smoker came with a small chunk of smoking wood. We had it soaking in water for a few hours as I prepared the smoker & all. Right when we put the meat on the smoker, we tossed the wood on top of the hot coals. And, boy, did we get smoked meat! The red indicates the smoke ring. In fact some of it tasted a bit like ham & some of the more well done sections tasted like pastrami! Here are the cut open results: