#42 [url]

Aug 15 16 10:45 AM

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This evening I made on a gas grill:

http://www.food.com/recipe/grecian-skillet-rib-eyes-427985 by diner524

I used her grilling option for a truly marvelous steak.  Brush each steak with olive oil and then rub both sides with the rub. I always like to heat the grill to a high temp to quickly sear the meat and then lower the temp to a med-low to finish them to rare without burning the outsides.  Also ,I do cook steaks from room temp not cold from the fridge.

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Last Edited By: Annacia Aug 15 16 10:53 AM. Edited 3 times.

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#43 [url]

Aug 15 16 1:42 PM

For the Sisters of the Travelling Pans.

Question: Can I make http://www.food.com/recipe/broiled-mahi-mahi-with-parsleyed-tomatoes-and-feta-140432 by PanNan
and submit it as a grilling option if I grill instead of broil it? I have the fish and the recipe looks great, but it says broil in the title.
The toppings are cooked separately and added later so it does work on the grill.
Hope I can have an answer soon, as dinner is three hours away.
If it is okay, then sign me up.
Thanks

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#44 [url]

Aug 15 16 6:59 PM

For the Sister team, I have grilled and enjoyed: http://www.recipezazz.com/recipe/greeker-than-greek-grilled-greek-chicken-19478 by ForeverMama

My grilling tips are: I always bring my meat to room temperature (about 30 min. out on the counter) before grilling. Meats tend to cook more evenly if you do so.  I also like to oil my grill grates before grilling. In this case, I sprayed the grates with some Pam *before* lighting the grill. The meat never sticks with that tip!  I grilled this chicken on my gas grill, over direct and low heat.  This recipe was excellent and perfect for grilling! Once marinated, it grills up for a very quick dinner!

image

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#45 [url]

Aug 15 16 8:06 PM

LifeIsGood wrote:
For the Sister team, I have grilled and enjoyed: http://www.recipezazz.com/recipe/greeker-than-greek-grilled-greek-chicken-19478 by ForeverMama

My grilling tips are: I always bring my meat to room temperature (about 30 min. out on the counter) before grilling. Meats tend to cook more evenly if you do so.  I also like to oil my grill grates before grilling. In this case, I sprayed the grates with some Pam *before* lighting the grill. The meat never sticks with that tip!  I grilled this chicken on my gas grill, over direct and low heat.  This recipe was excellent and perfect for grilling! Once marinated, it grills up for a very quick dinner!

image


Thanks for participating in this challenge -- your grilled chicken selection sounds wonderful.  And, thanks for sharing your grilling tips/techniques with us! : ) 



 

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#46 [url]

Aug 15 16 8:10 PM

Annacia wrote:
image


This evening I made on a gas grill:

http://www.food.com/recipe/grecian-skillet-rib-eyes-427985 by diner524

I used her grilling option for a truly marvelous steak.  Brush each steak with olive oil and then rub both sides with the rub. I always like to heat the grill to a high temp to quickly sear the meat and then lower the temp to a med-low to finish them to rare without burning the outsides.  Also ,I do cook steaks from room temp not cold from the fridge.


Thanks for participating in this challenge and for sharing your grilling tips with us.   Sounds like a perfectly grilled steak. : )

 

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#47 [url]

Aug 15 16 8:20 PM

Leggy Peggy wrote:
For the Sisters of the Travelling Pans.

Question: Can I make http://www.food.com/recipe/broiled-mahi-mahi-with-parsleyed-tomatoes-and-feta-140432 by PanNan
and submit it as a grilling option if I grill instead of broil it? I have the fish and the recipe looks great, but it says broil in the title.
The toppings are cooked separately and added later so it does work on the grill.
Hope I can have an answer soon, as dinner is three hours away.
If it is okay, then sign me up.
Thanks
 


Hi Peggy,

Sorry that I missed responding back to you before your dinner -- these time zones are a bit of a problem at times.  Let me take a look at the recipe and I'll get back with you asap.  Thanks

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#48 [url]

Aug 15 16 8:22 PM

Nancys Pantry wrote:

Leggy Peggy wrote:
For the Sisters of the Travelling Pans.

Question: Can I make http://www.food.com/recipe/broiled-mahi-mahi-with-parsleyed-tomatoes-and-feta-140432 by PanNan
and submit it as a grilling option if I grill instead of broil it? I have the fish and the recipe looks great, but it says broil in the title.
The toppings are cooked separately and added later so it does work on the grill.
Hope I can have an answer soon, as dinner is three hours away.
If it is okay, then sign me up.
Thanks

 


Hi Peggy,

Sorry that I missed responding back to you before your dinner -- these time zones are a bit of a problem at times.  Let me take a look at the recipe and I'll get back with you asap.  Thanks

Thanks. I made/grilled the fish anyway so can report as a general recipe. But I'd love to give it the grilled twist because it works well that way and others might benefit from knowing. 
Off to bed now. After 11 pm.

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#50 [url]

Aug 15 16 9:24 PM

Leggy Peggy wrote:

Nancys Pantry wrote:

Leggy Peggy wrote:
For the Sisters of the Travelling Pans.

Question: Can I make http://www.food.com/recipe/broiled-mahi-mahi-with-parsleyed-tomatoes-and-feta-140432 by PanNan
and submit it as a grilling option if I grill instead of broil it? I have the fish and the recipe looks great, but it says broil in the title.
The toppings are cooked separately and added later so it does work on the grill.
Hope I can have an answer soon, as dinner is three hours away.
If it is okay, then sign me up.
Thanks


 


Hi Peggy,

Sorry that I missed responding back to you before your dinner -- these time zones are a bit of a problem at times.  Let me take a look at the recipe and I'll get back with you asap.  Thanks

Thanks. I made/grilled the fish anyway so can report as a general recipe. But I'd love to give it the grilled twist because it works well that way and others might benefit from knowing. 
Off to bed now. After 11 pm.


Hi Peggy,

Since there aren't any optional "grilling" instructions in the recipe, I'm not able to accept it.   It will work perfectly for your extra cooking.

Thanks for asking. : )

 

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#51 [url]

Aug 15 16 11:04 PM

Hi everyone, I made http://www.justapinch.com/recipes/main-course/sandwiches/grilled-flank-steak-gyros.html by Northwestgal, using a charchoal grill with oak charcoal:

image

My grilling tips:
1. When using a dry seasoning, apply it to the meat right out of the refrigerator, then let sit until it is at room temperature. That way the seasoning has time to penetrate throughout the meat. 
2. When I grill thick cuts of meat, I make sure the seasoning is covering the surface of the meat evenly, especially salt. No one likes a steak that is perfect one bite and bland the next. 

image

Last Edited By: MamiJ Aug 15 16 11:39 PM. Edited 1 time.

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#52 [url]

Aug 15 16 11:12 PM

MamiJ wrote:
Hi everyone, I made http://www.justapinch.com/recipes/main-course/sandwiches/grilled-flank-steak-gyros.html by Northwestgal:

image

My grilling tips:
1. When using a dry seasoning, apply it to the meat right out of the refrigerator, then let sit until it is at room temperature. That way the seasoning has time to penetrate throughout the meat. 
2. When I grill thick cuts of meat, I make sure the seasoning is covering the surface of the meat evenly, especially salt. No one likes a steak that is perfect one bite and bland the next. 

image


Hi Janin,

Sounds wonderful and thank you for the grilling tips.  You're missing one of the components of this challenge -- please add it so you will be your full points.

Thanks : )

 

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#54 [url]

Aug 16 16 12:31 AM

MamiJ wrote:
Hi everyone, I made http://www.justapinch.com/recipes/main-course/sandwiches/grilled-flank-steak-gyros.html by Northwestgal, using a charchoal grill with oak charcoal:

image

My grilling tips:
1. When using a dry seasoning, apply it to the meat right out of the refrigerator, then let sit until it is at room temperature. That way the seasoning has time to penetrate throughout the meat. 
2. When I grill thick cuts of meat, I make sure the seasoning is covering the surface of the meat evenly, especially salt. No one likes a steak that is perfect one bite and bland the next. 

image


Thank you so much Janin -- thanks for being a part of this challenge. : )

 

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#55 [url]

Aug 16 16 4:17 AM

Checking in with my reviewed recipe and tips for this challenge.

I made Greek Pork Chops by Lynn (diner524
http://www.recipezazz.com/recipe/greek-pork-chops-23991

They were delicious!!


image
My tips are few and simple.... I don't clean the grill after using it so when I grilled these chops (or anything else for that matter) I crank up the heat and give it a good scrub once it is hot.  Everything just burns off then and also the grill is then preheated.  I can adjust the temperature from there.
I use a paper towel dipped in oil, gripped by a set of tong to oil the grill for no sticking.
I don't flip meat over and over - I wait until it lifts easily and turn it once.  It may be a myth but I think it keeps the juices in.

I used a natural gas grill



image

 

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#56 [url]

Aug 16 16 4:45 AM

K9 Owned wrote:
Checking in with my reviewed recipe and tips for this challenge.

I made Greek Pork Chops by Lynn (diner524
http://www.recipezazz.com/recipe/greek-pork-chops-23991

They were delicious!!


image
My tips are few and simple.... I don't clean the grill after using it so when I grilled these chops (or anything else for that matter) I crank up the heat and give it a good scrub once it is hot.  Everything just burns off then and also the grill is then preheated.  I can adjust the temperature from there.
I use a paper towel dipped in oil, gripped by a set of tong to oil the grill for no sticking.
I don't flip meat over and over - I wait until it lifts easily and turn it once.  It may be a myth but I think it keeps the juices in.

I used a natural gas grill



image


 


Sure wish I had made one of the requirements  a sample for me. : )   Those pork chops look amazing.

Thanks so much for your tips and for participating in this challenge.

 

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#57 [url]

Aug 16 16 10:21 PM

image

I made and enjoyed http://www.food.com/recipe/broiled-or-barbecued-chicken-with-lemon-427687 by PanNan

image


I consider myself a novice at grilling and am still learning some of the ins-and-outs. My tips may be rather basic to most people but they are things that I've learned as a beginner that have helped me.  For this recipe I used a small portable charcoal grill.

A simple step - I wadded up a paper towel and dipped it in some oil. Then I oiled the grates (using tongs) to keep my chicken from sticking to the grates and losing all of that nice crispy skin.

I set my coals up on one side of my grill and left the other side coal-free.  I seared my chicken to get good color and grill marks over the hot coal side and then moved it to the 'empty' side where it could cook more slowly.

 

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#58 [url]

Aug 17 16 12:17 AM

lazyme wrote:
image

I made and enjoyed http://www.food.com/recipe/broiled-or-barbecued-chicken-with-lemon-427687 by PanNan

image


I consider myself a novice at grilling and am still learning some of the ins-and-outs. My tips may be rather basic to most people but they are things that I've learned as a beginner that have helped me.  For this recipe I used a small portable charcoal grill.

A simple step - I wadded up a paper towel and dipped it in some oil. Then I oiled the grates (using tongs) to keep my chicken from sticking to the grates and losing all of that nice crispy skin.

I set my coals up on one side of my grill and left the other side coal-free.  I seared my chicken to get good color and grill marks over the hot coal side and then moved it to the 'empty' side where it could cook more slowly.


 


That chicken looks divine -- thanks for your recipe tips.  I think all of us are going to benefit from the information shared here.  Thanks for participating in this challenge.

 

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