Freak Grill-Masters Unite!!

[OK SITHLORD]

Here's me thinking you went searching alley ways & under bridges for potato's

 

[kain4521]

Here's me thinking you went searching alley ways & under bridges for potato's

Nah us hillbillies quit eatin sow's belly and possum pudding quite some time ago. Now go back to eatin your haggis and sheep balls.

 

[OK SITHLORD]

Nah us hillbillies quit eatin sow's belly and possum pudding quite some time ago. Now go back to eatin your haggis and sheep balls.

SHEEP BALLS!!!!

 

[rabidwolverine21]

ive always enjoyed cooking a rack or two of ribs. i dont actually own a grill, but i do have a pit, some cinder blocks, and a oven rack. a good supply of hickory wood

 

[Malice]

Hobo Taters sound good!

We usually just grill up steak or chicken, marinated in beer and orange & lemon juices. Serve that with rice, beans and guacamole, soooooo good!!

did someone say carne asada?:chew:chew

 

[Kabukiman]

I'll grill anything, but my beer brats get requested the most. I make the best ever.

Ribs are fun too, I make the best ever of those as well. I make my own sauce and everything.

Otherwise, burgers, steak, hot dogs, Itallians, Polish... mmmmmm. Now I'm hungry!

 

[Karma]

Nah us hillbillies quit eatin sow's belly and possum pudding quite some time ago. Now go back to eatin your haggis and sheep balls.

Good luck with that...what nationality is that cuisine from?

 

[McHavyck]

You start off by making a pouch out of aluminum foil. Take some whole potato's wash them off slice them up and make a single layer on the bottom of your pouch spread the butter evenly over them spread some onions, powdered garlic, salt, and pepper over top of the onions. Rinse and repeat until you have enough for everyone then make a top out of foil cover throw on the grill until the taters are soft open up and enjoy.

OMG, that does sound good. going to have to try that.
thanks, Jay!

 

[OK SITHLORD]

I'll grill anything, but my beer brats get requested the most. I make the best ever.

Ribs are fun too, I make the best ever of those as well. I make my own sauce and everything.

Otherwise, burgers, steak, hot dogs, Itallians, Polish... mmmmmm. Now I'm hungry!

Do you boil you brats first?

 

[McHavyck]

Mchavyk , sea salt you say, makes it better?

Sea salt makes everything better.:chew

yeah, i like it for grilling more than iodized (or table) salt.
gives the dry-rub a better texture (IMO)

 

[OK SITHLORD]

yeah, i like it for grilling more than iodized (or table) salt.

Tastes better right?

 

[Kabukiman]

Do you boil you brats first?

Yup, I cook 'em real slow in a solution made of MGD (the most important ingredient, do not skimp by buying a lesser beer), 1 stick of butter, and one chopped onion. Then brown 'em on the grill.

And the brats have got to be Usinger's...

 

[McHavyck]

Tastes better right?

i think it tastes better on grilled stuff (and like Kain said fries or baked potato).

 

[OK SITHLORD]

Yup, I cook 'em real slow in a solution made of MGD (the most important ingredient, do not skimp by buying a lesser beer), 1 stick of butter, and one chopped onion. Then brown 'em on the grill.

And the brats have got to be Usinger's...

MILLER's you say. I'll try that.:chew

 

[rabidwolverine21]

yea i need a good grill, pit bbq is good but sometimes id like a bit simpler setup when cooking meats.

 

[Karma]

Did you know a delicacy from the Scandinavian countries ie.Denmark, Sweden, Iceland etc (where fingaz comes from) is Hákarl which is shark meat, buried underground and left to ferment & rot for 6-12 weeks then hung out to dry for several months. It is eaten in slices or cubes of the meat on toothpicks

 

[OK SITHLORD]

i think it tastes better on grilled stuff (and like Kain said fries or baked potato).

THANKS MCHAVYCK

 

[McHavyck]

and it goes without saying that it is REQUIRED that you grill with an ice-cold beer in one hand and the spaptula in the other.

 

[McHavyck]

Did you know a delicacy from the Scandinavian countries ie.Denmark, Sweden, Iceland etc (where fingaz comes from) is Hákarl which is shark meat, buried underground and left to ferment & rot for 6-12 weeks then hung out to dry for several months. It is eaten in slices or cubes of the meat on toothpicks

oh, i saw something on the Food Network on that.
gelatinized meat =

 

[Kabukiman]

and it goes without saying that it is REQUIRED that you grill with an ice-cold beer in one hand and the spaptula in the other.

ABSO-FRICKIN'-LUTELY!