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So....I am trying to expand my grilling horizons and need some expert advice. Any secret tip, marinade, technique would be greatly appreciated. Various steaks, fish, and chicken recipes are all welcome. I can do a really good burger, but who can't? Other than that I am pretty much a novice.

So what ya got???

Hows about 300+ posts on the same topic?

Yo, click it.

or instead of wading through all that, startin a new thread, as we've been doin out here of late??


Good thread, glad a new 1 was started.


I just did a 6 plus hr smoke today of baby back ribs and chkn quarters *(after I butcher blocked em and cut away excess skin & cartiledge)

I dunno if you are lookin for grilling tips (over direct heat) necesarily or anything outdoors/bbq related (meaning smoking meats etc in addition to direct grilling).

Clarify and I'll contribute whatever i can to this new *(and needed) thread.

Agreed on the need for a new thread.

Sorry lyte.

And I have done zero grilling this grilling season. But I have lost 28 pounds, so it's a trade off.

Seth, just looking for standard grilling stuff. Maybe a new twist to break up the mid-summer repetition of standard marinated steaks, chicken and burgers.

Lyte... For some reason there is an unwritten competition to be the first to pounce on someone here if they are late to the party, make a mistake, or heaven forbid, ask something that has already been asked. I will be the first to admit that often weeks go by that I don't check the concourse, and when I do I certainly don't go back and read every topic and posting. Plus, my memory is shit (I now remember reading the bbq thread maybe a year ago), so, my apologies ahead of time because I guarantee I will fuck up many more times in the future. Here's to hoping you are the first to catch my next message board faux pas!

and FWIW...I made it to page 5 of the old BBQ thread and hadn't seen a grilling tip. 4 pages of slow cooking BBQ and then morphing into a discussion about Gaydar.

E in DC - Tuna steaks. Get your grill as hot as you can, you want to sear them on the grill. Get the best quality tuna you can find, sushi grade if available.

For the marinade, chop up lots of garlic, equal parts parsley & rosemary, kosher salt and coarse black pepper. Mix in enough extra virgin olive oil go cover (I usually do this in a gallon ziplock if I'm doing several steaks.)

Marinate up to 8 hours and sear. Tuna should be served RARE.

Dino, I was just thinking of grilling up some Salmon but now I think I will go with the Tuna steaks, good idea.

How long do you cook each side? 3-4 minutes each?

Ha! EiDC was asking what people had on this, I was just pointing to the previous discussion for sourcing. Figured that would answer his question.

depends how thick the Tuna is (get them at least an inch thick if you can.)

Grill as hot as you possibly can, sear for 1-2 minutes or so each side. Error on the side of LESS time (you can always cook it longer but you can't uncook it)

I'm a really big fan of grilling pork tenderloin. I trim it up a little bit and usually marinate in teriyaki. Toss it on high heat and cook about 4 or so minutes on each side before turning (I consider the tenderloin to be 4 sided). Let it rest and slice it up.

I eyeball everything, so the time may be a little off, but it cooks pretty quickly. I try to keep it medium because there isn't a lot of fat on it.

London broil is also underrated, IMO. I haven't been marinating it at all. I dry rub it sear it off to medium rare and slice it depending on how I'm going to use it, but you can slice it paper thin with some grilled peppers, onions, and cheese for a grilled cheese steak-style sandwich.

Also, huge fan of grilling vegetables. I used to cut them up and use the grill baskets, but they are a huge pain the ass. Now, I just put big chunks of vegetables on the grill with olive oil, salt, and pepper. Once they have good char on all sides, I move them to the top rack and when they seem just about done, I put them in a dish and cover them with foil to steam them a little bit.

Zucchini is perfect for the grill. Unless it's massive, I just cut them right in half (lengthwise) to cook them and chop them into to big chunks before serving. I just quarter big onions or cut smaller ones in half and throw them on (vidalia or something sweet). Asparagus grills up really well.

Red and Green peppers can go on whole. after they cook and cool a little bit, I just peel the outer skin off (there's a waxy outer skin that doesn't taste than great but slides right off the pepper after its grilled), remove top/seed, and chop them up depending on how I'm going to use them.

I tried marinating and grilling chicken with mangos and cayenne pepper. I turned out pretty good, if you like a little kick. Mrs. Slap is not too fond of the kick.

Also, try pork tenderloins in apple cider and fresh ground cinnamon. I let them soak overnight and even Mrs. Slap liked'em.

like I said earlier, I am pretty lame at the grill. So my only contribution to the discussion at this point is a hawaiian burger. Cook the burger like normal, put a slice of pineapple from a can on top for about 1 minute, then put a slice of your favorite cheese on top (cheddar for me) and close lid until melted. Barbecue sauce instead of Ketchup and put it on a potato roll. Perfection!

Lately I have been sealing the cheese inside of the burger. It worked well with crumbled blue cheese.

pineapple on a burger is an abomination!

that sounds pretty good, actually. like hawaiian pizza; pineapple and ham/pepperoni. done right, with a side of ranch dressing, and you've got yourself a really awesome, albeit aggressively unhealthy, flavor/texture combo. so good.

i like a nice fried egg on my burger

for dessert, i like to get a fresh pineapple, and slice and grill it. then i make a reduction sauce out of bourbon and brown sugar, and put the pineapple on vanilla ice cream and put the sauce on top. good shit

KB, that sounds damn good!

The girlfriend got me Bobby Flay's "Grilling for Life" book as a birthday present, and I'm loving it. Bit of a different twist on grilling, in that instead of using bbq sauces and marinades, which are high in simple sugars and refined carbs, he uses lots of spice to get big flavor.

It's basically a healthier approach to grilling, and the tastes are very clean. I've made two recipes from it already, and am anxious to try more. The grilled fennel-spiced pork chops with sage-lemon vinaigrette dish were some of the best pork chops I'd ever had.

Be forewarned. You'll probably have to stock up your spice cabinet to do a lot of the dishes, but they're a nice alternative to the heavy, sauce laden BBQ dishes you'd otherwise be cooking/eating.

I am a huge fan of dry rubs as opposed to BBQ sauce.

i like a nice fried egg on my burger

Damn now I want loco moco again.

I am a huge fan of dry rubs as opposed to BBQ sauce.

Yeah, me too. In fact, I was going to mention something along those lines earlier when Lyte mentioned the other BBQ thread. I no longer equate "BBQ" and "grilling" together as a method of cooking, but two entirely separate methods/styles of cooking.

I use chili powder, fresh basil,garlic powder, salt, black pepper, red pepper flakes, and paprika on a Tri Tip as a dry rub. Use mostly the chili powder basil and garlic powder and then a tea or tablespoon of the others to taste. Low heat for 40-60 minutes depending on the size of the roast. I like the Tri Tip because it tapers down on one end so you get a good range of doneness from one cut.

Also, if you want to try turkey burgers, try mixing a cup of dried cranberries into the meat when you make the patties. They plump up with the turkey juice, cut any gaminess and complement the ketchup on the burger well.

KB, all I could say when I read that post was, "damn, that man knows how to eat."

I'm kinda screwed for the summer because my BOQ doesn't have any grills on the premises, but I'd like to pass along one little recommendation (which I'm guessing most people here already know). If you're grilling beef (not ground), try rubbing it down with some vinegar before you marinade. Works wonders.