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(Lifehacker)   Fark Food Thread: Memorial Day is coming up fast and it's already grilling time. Do you go fancy or keep it cheap and easy? Help your fellow Farkers gear up for grill season and start off with a bang   (lifehacker.com) divider line 157
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850 clicks; posted to Main » on 15 May 2014 at 5:00 PM (13 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2014-05-15 03:01:38 PM
Let the charcoal verses propane wars begin.
 
2014-05-15 03:02:22 PM
Burgers need some fat.  Don't go above 80/20 ground beef unless you like dried out burgers.
 
2014-05-15 03:02:58 PM
Screw grilling, barbecue.  Get a cheap smoker or use your grill as one (coals on one side with soaked wood chips, flesh on the other).
 
2014-05-15 03:03:03 PM
Usually typical picnic food . Burgers and dogs and sides.
 
2014-05-15 03:04:27 PM
I'm gonna buy me a whole bird & shove a beer can up it's pooper!
 
2014-05-15 03:06:57 PM

Shakespeare's Monkey: Let the charcoal verses propane wars begin.


Or lump charcoal vs. briquettes.
 
2014-05-15 03:09:01 PM
I like to smoke a brisket on long holiday weekends.  It gives me an excuse not to stray too far from home for a day.
 
2014-05-15 03:09:21 PM
It's Victoria Day, man.
 
2014-05-15 03:09:52 PM
I like kabobs. Lots of veggies and meat cubes, usually lamb or beef with a nice marinade.

Red wine, a splash of balsamic, grated onion and garlic, salt and pepper, a splash of water, a splash of oil, rosemary.

Put the meat into a ziplock with the marinade and suck all the air out. Leave in fridge overnight, turning once or twice.

Put onto your skewers with onion, tomato, zucchini, mushrooms, peppers, etc between and grill until done to your happiness.
 
2014-05-15 03:09:56 PM

Current Resident: Shakespeare's Monkey: Let the charcoal verses propane wars begin.

Or lump charcoal vs. briquettes.


I'm not a propane guy (it's inside cooking outside which I guess has its time and place), but lump charcoal vs. briquettes is really getting into unnecessary minutiae.
 
2014-05-15 03:10:44 PM

Current Resident: Shakespeare's Monkey: Let the charcoal verses propane wars begin.

Or lump charcoal vs. briquettes.


That's just the kind of crazy notion that'll get us all killed.
 
2014-05-15 03:11:22 PM
Cheap and easy. Always. for everything.
 
2014-05-15 03:11:49 PM

Solid State Vittles: lump charcoal vs. briquettes is really getting into unnecessary minutiae.


Um, no.
 
2014-05-15 03:12:23 PM
Here is a great recipe for an El Pollo Loco type marinade for chicken.

1/4 cup corn oil
1/4 cup melted butter
1/4 cup onion, minced
2 tablespoons garlic, finely minced
1/4 teaspoon ground cumin
1 teaspoon dried oregano
4 tablespoons fresh lemon juice
4 tablespoons fresh orange juice

Mix well and soak chicken overnight in a ziplock. Grill to perfection.
 
2014-05-15 03:15:02 PM
I'm going to get some alligator meat and tell the nieces and nephews that we're eating Godzilla.
 
2014-05-15 03:16:24 PM
My friends and I have decided that we'll just run up to the grocery store on Sunday and see what looks good to grill and/or cook. So, who knows...
 
DGS [TotalFark]
2014-05-15 03:17:22 PM

oldfarthenry: I'm gonna buy me a whole bird & shove a beer can up it's pooper!


That's not a good idea.
 
2014-05-15 03:17:58 PM

Purelilac: Grill to perfection.


Yum.  Chicken isn't our very favorite thing, but we always like it so much better if it's been marinated somehow.  But I never put that much planning into it.
 
2014-05-15 03:22:17 PM

iamrex: Solid State Vittles: lump charcoal vs. briquettes is really getting into unnecessary minutiae.

Um, no.


Well, I knew that wouldn't take long, but damn.
 
2014-05-15 03:27:26 PM

Solid State Vittles: iamrex: Solid State Vittles: lump charcoal vs. briquettes is really getting into unnecessary minutiae.

Um, no.

Well, I knew that wouldn't take long, but damn.


I enjoy poking the hornet's nest sometimes.
 
2014-05-15 03:27:44 PM

DGS: oldfarthenry: I'm gonna buy me a whole bird & shove a beer can up it's pooper!

That's not a good idea.


I'm not a devotee of beer can chicken, but there is a lot of wrong in that link.  The beer doesn't boil?  The can weighs the same before and after?  That might be the stupidest thing I've seen today.  The beer is GONE from the can.
 
2014-05-15 03:30:34 PM

DGS: oldfarthenry: I'm gonna buy me a whole bird & shove a beer can up it's pooper!

That's not a good idea.


I'm sold.

Purelilac: I like kabobs. Lots of veggies and meat cubes, usually lamb or beef with a nice marinade.

Red wine, a splash of balsamic, grated onion and garlic, salt and pepper, a splash of water, a splash of oil, rosemary.

Put the meat into a ziplock with the marinade and suck all the air out. Leave in fridge overnight, turning once or twice.

Put onto your skewers with onion, tomato, zucchini, mushrooms, peppers, etc between and grill until done to your happiness.


Cook your meat and veggies on separate skewers. They don't impart flavor to each other, and the veggies and meat are never done at the same time.
 
2014-05-15 03:33:08 PM
Brine your chicken.

Brine your pork chops.
 
2014-05-15 03:38:10 PM
Its best to keep it simple and easy, since I'll be drunk most of the day.
 
DGS [TotalFark]
2014-05-15 03:38:40 PM

Solid State Vittles: Brine your chicken.

Brine your pork chops.


I certainly agree with this. Wifey wasn't too certain until we tried it out and now she loves the results.
 
2014-05-15 03:40:09 PM

Solid State Vittles: Brine your chicken.

Brine your pork chops.


A rub under the skin works just fine for chicken.
 
2014-05-15 03:43:01 PM

vernonFL: Its best to keep it simple and easy, since I'll be drunk most of the day.


Yep. Well, this and my girlfriends will be there and they're the most awesome kitchen helpers.
 
2014-05-15 03:44:23 PM
I'll piss off all the purists:

electric smoker
weber propane grill

Got some boston butt the other day and will throw it in the smoker either tomorrow or Saturday.  Memorial day we may be out of town, so I'm not sure what I'll do then.
 
2014-05-15 03:46:52 PM

enry: I'll piss off all the purists:

electric smoker
weber propane grill

Got some boston butt the other day and will throw it in the smoker either tomorrow or Saturday.  Memorial day we may be out of town, so I'm not sure what I'll do then.


I use my weber propane grill as a smoker. It works fantastically well.
 
2014-05-15 03:50:13 PM
Recipie for the perfect burger.

Ground beef
Warchestershire sauce
Montreal Steak seasoning
Freshly chopped onions
A little bit of old bay.

Mix it all together and make your patties.

Put the patties on the grill with a few drops of liquid smoke.
Cook till it is a little above rare and add some blue cheese crumbles to the top
Let the blue cheese melt
Take it off the grill and enjoy.
 
2014-05-15 03:53:08 PM

Purelilac: I like kabobs. Lots of veggies and meat cubes, usually lamb or beef with a nice marinade.

Red wine, a splash of balsamic, grated onion and garlic, salt and pepper, a splash of water, a splash of oil, rosemary.

Put the meat into a ziplock with the marinade and suck all the air out. Leave in fridge overnight, turning once or twice.

Put onto your skewers with onion, tomato, zucchini, mushrooms, peppers, etc between and grill until done to your happiness.


Add a little dairy to that marinade, such as buttermilk or yogurt and yes.
 
2014-05-15 03:58:29 PM

ricewater_stool: enry: I'll piss off all the purists:

electric smoker
weber propane grill

Got some boston butt the other day and will throw it in the smoker either tomorrow or Saturday.  Memorial day we may be out of town, so I'm not sure what I'll do then.

I use my weber propane grill as a smoker. It works fantastically well.


I can run the smoker for 12 hours without worrying about the propane level or fiddling with the temperature

/and grill at the same time
 
2014-05-15 04:03:06 PM
Grind up some brisket, add a bit of bacon while grinding.  Add salt and pepper (and whatever else you want).  Grill until nom nom.
 
2014-05-15 04:03:30 PM
on kebabs :
img.fark.netThese were so good we couldn't get the neighbors kids to stop sharing them uninvited.
 
2014-05-15 04:04:23 PM

enry: I can run the smoker for 12 hours without worrying about the propane level or fiddling with the temperature

/and grill at the same time


Yeah, me too:

i578.photobucket.com
 
2014-05-15 04:04:52 PM

SquiggsIN: on kebabs :
[img.fark.net image 816x460]These were so good we couldn't get the neighbors kids to stop sharing them uninvited.


the meat is sirloin
 
2014-05-15 04:12:52 PM
Okay, need some opinions here on kebabs, as there seem to be two schools of thought.

Which has a better outcome?
1. Stagger meat and veggie ingredients on one skewer?
2. Individual skewers for each ingredient?
 
2014-05-15 04:14:29 PM

make me some tea: Okay, need some opinions here on kebabs, as there seem to be two schools of thought.

Which has a better outcome?
1. Stagger meat and veggie ingredients on one skewer?
2. Individual skewers for each ingredient?


2.  You'll never get peppers, mushrooms, onions, and cube'o'meat to cook correctly at the same time/temp.
 
2014-05-15 04:15:20 PM

make me some tea: Okay, need some opinions here on kebabs, as there seem to be two schools of thought.

Which has a better outcome?
1. Stagger meat and veggie ingredients on one skewer?
2. Individual skewers for each ingredient?


I think that individual skewers for each ingredient would allow for better cooking overall, but would allow for a lot of potential waste (or overeating).  I tend to stagger meats and veggies.
 
2014-05-15 04:17:50 PM
While it is still painful to be on my feet, I'm going easy this year.
I recently picked up a commercial hot dog roller. That will get filled up with better dogs/sausages/egg rolls. A couple of pork roasts will be tumble marinated and put into the pressure smoker for pulled pork sandwiches.
 
2014-05-15 04:26:23 PM

make me some tea: Okay, need some opinions here on kebabs, as there seem to be two schools of thought.

Which has a better outcome?
1. Stagger meat and veggie ingredients on one skewer?
2. Individual skewers for each ingredient?


Individual cook more evenly, but then you have to take everything off the skewers to serve them, so it's kind of a pain if you have a lot of guests. You can't just throw a skewer on each plate.
 
2014-05-15 04:28:13 PM
I guess you could put on the longest cooking thing, cook it a few, then add the next longest and cook a few, then the next, and so on and end up with a perfectly cooked mixed kabob.
 
2014-05-15 04:35:21 PM

Current Resident: Shakespeare's Monkey: Let the charcoal verses propane wars begin.

Or lump charcoal vs. briquettes.


Once I tried lump charcoal in a chimney starter, like Alton Brown suggested, I never went back to briquettes.


As far as expensive vs cheap, who you trying to impress, subby? I can think of plenty of inexpensive cut of meat, that with the proper rub or marinade, comes out awesome.

Seriously, you should be spending more on the beer, than meat for the cookout. Unless you have to have grilled lobster tails or a monster hunk of "Kobe-style" beef.
 
2014-05-15 04:37:27 PM

SquiggsIN: make me some tea: Okay, need some opinions here on kebabs, as there seem to be two schools of thought.

Which has a better outcome?
1. Stagger meat and veggie ingredients on one skewer?
2. Individual skewers for each ingredient?

2.  You'll never get peppers, mushrooms, onions, and cube'o'meat to cook correctly at the same time/temp.


THIS ^^^^     And make sure to evenly space out the pieces, or you'll have some steaming going on.
 
2014-05-15 04:39:49 PM
Anybody ever try to make those Indian style kebabs? The ones where you press ground meat and spices all over a flat rectangular skewer? I've been wondering if that might be neat to make, along with some of the standard grilling fare.
 
2014-05-15 04:44:32 PM

Hz so good: Anybody ever try to make those Indian style kebabs? The ones where you press ground meat and spices all over a flat rectangular skewer? I've been wondering if that might be neat to make, along with some of the standard grilling fare.


Kibbeh? I love kibbeh. I think you make it with ground beef or lamb, grated onion and fresh mint, among other things.

Not sure if that's the same as the Indian version though.
 
2014-05-15 04:44:47 PM

Hz so good: Anybody ever try to make those Indian style kebabs? The ones where you press ground meat and spices all over a flat rectangular skewer? I've been wondering if that might be neat to make, along with some of the standard grilling fare.


Kofta Kebabs

Print
Prep time
15 mins
Cook time
15 mins
Total time
30 mins

Author: Steve Cylka
Serves: 4
Ingredients
1 pound ground lamb (or ground beef)
3 garlic cloves
½ inch piece ginger, peeled
2 shallots, peeled
3 tbsp fresh parsley
1 tbsp fresh mint
2 tsp cumin
2 tsp coriander
1 tsp cinnamon
1 tsp ground black pepper
1 tsp salt
Instructions
Add all the ingredients, except the ground lamb, to a food processor and pulse until the garlic and ginger are finely minced - about 20-30 seconds.
Add the spice mixture to the ground lamb and knead until well combined.
If using bamboo skewers, soak for 15 minutes before using.
Take a handful of the meat mixture and form into a meatball. Thread onto the skewer and roll the meat in your hands to flatten it into a long egg type shape. Do this with the remaining meat mixture.
Heat grill to high heat. Place kebabs on grill and cook for about 6 minutes. Turn and cook another 6 minutes or until the meat is no longer pink. Remove from the grill.
Serve with tzatziki.

www.theblackpeppercorn.com
 
2014-05-15 04:45:34 PM
Also thanks guys, that's pretty much how I view the kebab thing too. I used to skewer staggered as a rule, but keeping them separate allows for better control.
 
2014-05-15 04:48:20 PM

Purelilac: Kofta Kebabs


WANT
 
2014-05-15 04:48:39 PM
I'm gonna grill some pineapple this weekend. Spray some watered down maple syrup and have it with ice cream.

I think we're doing a roast of some sort... coals to the side, smoke chips underneath, beer in hand. Well, several since that'll take some time.
 
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