It was good but could have used a little more time I think. I did it for only 30min cause I didn't want to over do it. I might try to do it for 45min next time. Either that or save some to brush on while cooking as a light glaze.

 

Yeah we have been having crazy warm spring like weather right now. It has been awesome to get extra use out of the grill. I still need to try doing a steak in my cast iron grill pan.

 

I gotta try these grilled potatoes. How long did they take to grill?

 

They took about 35-40min. I think cause I was trying to cook the chicken over indirect heat so I think they may have taken a bit longer. The recipe I found on the internet said they should have only taken 25-30min. Either way I always cook marniated chicken about 40-45min to get it nice and crispy on the outside while tender on the inside so I had plenty of time. Will definitely take me a few times to narrow down the exact time I can be sure of all the time.

 

Grilled Cedar Plank Salmon for Easter lunch

Cedar planks really infuses some awesome flavor

 

^LIke it^

 

 

Grilled some bourbon marinaded salmon, corn on the cob, and yellow squash on Saturday for dinner.

 

Looks very good!

 

Just straight bourbon for the marinade?

 

Colts, which grill pan is that that you used for those tay-toes? I typically make those potatoes but in the oven on a sheet pan.

 

Not exactly sure what all was in it. It was on sale at the grocery store so picked it up already marinaded. I do want to try it myself sometime though.

Here is one of the two pans I have. I like this one the best as it has handles. My other is square pan. Got this one as a gift from my girlfriends mom. They apparently make a stainless steel version which seems to have better ratings. The non stick grill stuff doesn't seem to work that well in my experience as a non stick coating. So if I was buying another one I would go stainless steel so you can just use steel wool on it then to get stuff off.

Like you mentioned I used to make them in the oven on a sheet pan as well. I think these might have come out even more tender on the inside that those do while still having a crispy outside. Really going to need to eventually expand to a larger grill as 3 burners is tight for cooking a full meal sometimes with two people depending on what you are making. It wouldn't even be possible for a group of 4 people.

 

Cleaned my grill last night for the first time in like a year in a half. It was way over due with all the crud that came out of it. With as many things I grill that are marinated I probably should clean it more often.

Making grilled chicken, sweet potato wedges, and onion slices tonight on the grill. Haven't decided on a marinade or dry rub yet for the chicken but I will post back with the creation.

 

Ahh yeah.. I'm not a fan of non-stick either. Was hoping it was maybe Cast Iron SS may be a better alternative though.. Thanks !

 

Here is the stainless one. The only cast iron grill pan I have seen has the handle built into it and is only 10in.

 

Great, it's also 2.5 times the price


Yeah.. I kid about the CI... It wouldn't be ideal with all those holes... I can't imagine seasoning that thing and would think it'd be more prone to rusting.. .

 

I use a solid 8" and 10" Lodge CIP on my grill for a ton of things. Holes aren't needed, keeps the good stuff in. You can wrap with foil if you want and then use the pan for serving as well as cooking.

With my current lack of a kitchen, the CIP on the grill has been invaluable.

 

Gotchya

I definitely need to do this as well, been a while for me

 

If I am only cooking one or two things on the grill it work fine using the CIP. But the other night when I had salmon in the middle, corn on the right, and squash on the left side I could only choosing to cook things that didn't need a pan. My next pan I am going to look for for the grill will be a narrow rectangle one so I can hopefully use it still while cooking two other things.

For cooking things like peppers and onions on the grill though I love using my 8in CIP.

 

Mine had gotten so bad I needed to start keeping a spray bottle with me while cooking so that I could put out any fires that started in the bottom of the grill. Will be so nice tonight to grill and enjoy a nice brew while not having to worry about that.

 

Damn, mine's not that bad lol, don't have any random fires to put out, but definitely need to clean that sucker

 

So probably went a little over board with all this detail from grilling last night but oh well. Starting to find that I actually don't mind all the prep work before hand it is almost relaxing and enjoyable. Last night I was making marinaded chicken, sweet potato wedges, and grilled onion steaks.

So started with clean grill finally.





Ingredients I was using. (I ended up forgetting a few they will be later)


I had 4 chicken breasts. Three of them I put in a bag with the Stubbs Green Chile marinade. I have been using lots of marinades by Stubbs lately and really liked all the ones I have tried so far. I then also made one with worchestershire sauce and beer can chicken seasoning. I was making two for dinner and with the Green Chile marinade and then the other two to cut up for salads so I wanted one to be different. I let all the chicken marinade for an hour before cooking.

Worchestershire and Beer Can Chicken
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Potatoes and one sweet onion. I should have gotten more two onions it turns out. My girlfriend was dissapointed I only made one.


Cut the onion in about 1/2in slices. Sometimes I just do them with some salt and pepper this time I used some bbq sauce to marinade them in for about 20min before cooking them.
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Grilled sweet potato wedges. At least locally to me it seems hard but I try and find the straightest potatoes that I can as it makes them much easier to cut into wedges for grilling.
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Put the cut up pieces in a bag with about 3 tablespoons of olive oil and toss them around so they get covered.
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Then add salt and pepper, a pinch of paprika, cayenne pepper, and cinnammon.
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Grilling time!
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Grill gets a bit full with a full meal on it.
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All Done
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​​​​​​​No grilling session is complete without having a tasty beverage at the same time.
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Nice! How was the chicken?

 

The chicken ended up really good. Had a nice spicey pepper flavor but not at all over powering. I was worried how it would do for grilled chicken as I had originally bought it for doing as a sauce for either shredded chicken or pork in a slow cooker. Since I liked it for this definitely going to buy another bottle or two so I can try it that way still.

 

I'm a big fan of Stubb's BBQ sauce

 

Screw the chicken, how was the stout?

 

The stout was amazing. I had to go out and buy another 4 pack of it.

 

 

That looks cool but also WTF is it

 

It's a gyroscopic grill

 

So with reading through the posts in the smoker section I wanted to try something different on the grill. I don't have a smoker but I wanted some of that flavor. So I tried making my own smoke box for my grill last night while making some thick NY strip steaks. I thought it came out really well. Tasted good although I am not sure I will put the steaks right over top the smoke box for the first 3 minutes like I did this time. Baked potatoes were also on the grill but didn't get any of the flavor. I imagine if I did some diced red skin potatoes though they could come out pretty good. Steaks are fast so next time I want to do something slow like some chicken.





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Thats a good looking steak! Steaks aren't on there long enough to get the smoke flavor but a chicken would work.

 

Want a potato with all the sour cream! Steak looks great! Made some venison tips last night. Oh so good!

 

You wouldn't think so but putting the steak directly over top the smoke box which was under the great for the first 3min on each side gave it a pretty good smoke flavor actually. Might even say it was on the boarder of too much. I then opened it up and relocated the box to the side for the rest of the time and took direct heat off the steak for the last 10min. They came out a good medium rare with a great smokey flavor.

 

Looking good, definitely go for indirect smoke, not right over top if using a gas grill, put on one side and the meat on the other, should work out much better.

 

Yeah that is the plan next time for sure. Might even try it again tonight with the chicken cause it is insanely 69 degrees outside right now in December.

 

It's like 60 here too, just sprayed the truck off, it's super nice out

 

Time to get grilling again now that the weather is getting better. Got some steaks tonight, red skin potatos, and brussle sprouts.

Got everything out by the grill. Some body wants to check things out.


Heating up the grill and some cast iron. I browned the potatoes with some oil in the cast iron to start with.


Then moved them to a grill basket to get some flavor over the direct heat and also get nice and crispy. Then I started the brussle sprouts with some oil and fresh garlic in the cast iron pan. While cooking I seasoned the brussle sprouts with creole.


Last bit thing to throw on was the steaks. Also made some some balsamic reduction to drizzle over the brussle sproutes.


​​​​​​​All ready to eat.
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Damn, nicely done!

 

Well the whole weekend ended up being absolutely beautiful out. So I ended up grilling again on Saturday and Sunday night. I mean how can you not lows in the mid 40 and highs in the high 60s. Perfect weather to be outside grilling.

Saturday I made Garlic, Lime, Cilantro Cod filets with more red skin potatos and brussle sprouts. Had not planned on the brussle sprouts again but when I went to the store Saturday they were blowing them out since they were about to expire. Couldn't pass them up for only $1.50 for each package. So yeah ended up having them Sunday as well







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Sunday night I made kabobs and more brussle sprouts. I marinated the kabobs in a Smoky Peach Whisky sauce from Stonewall Kitchen. I really like their sauces and have not found a bad one yet. https://www.stonewallkitchen.com/smo...ce-131144.html I made enough kabobs so as to have left overs for tonight as well.

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Only thing I might do different next time is marinate the chicken off the kabobs after I cut it up. With these I marinated them by just brushing the sauce on once they kabobs were loaded. Next time I will get two bottles of sauce and pour a bottle in a bag and put the chicken in the fridge for an hour that way. Then load everything up and coat it as it cooks as well.