The Bobcat Nation

At the end of a pretty tough week of work, and I'm trying to figure out something tasty to grill tonight. I've pretty much done all of my old standbys lately (i.e., steaks, burgers, chicken, salmon steaks, ribs), and looking for something a little different. Does anyone have any must-try recommendations?

pork tenderloin or london broils are always good!

I like to grill up some pork chops with lemon pepper

Try some Souvlaki.

Sent from my ERIS using Tapatalk

Tuna.

Marinate in a soy, ginger, wasabi mix and grill on either side for about 2 minutes (depending on thickness). YUM!

Pizza

1) Mix up pizza dough as per any pizza dough recipe.
2) Roll a layer of dough between two pieces of wax paper ( best to oil the inside sides first so it doesn’t stick). Don’t make the pizza to big, you will need to manage it on the grill.
3) On the grill, grill one side of the dough by removing one piece of the wax paper, flip on the grill, remove the other top piece of wax paper.
4) Grill at medium-direct heat for a 3-4 of minutes, until the bottom side of the dought is only lightly tan.
5) Oil the top, uncooked side of the dough. Remove from the grill onto a cookie sheet, with the uncooked oiled side down.
6) Fix your pizza any way you want it………. The crust will hold up pretty good, so don’t worry about the weight, load it up if you want to.
7) Place pizza back on grill (uncooked side down ,as it sits on your cookie sheet). You will want high-indirect heat for this (I usually get it blazing hot, and just turn it off after the pizza is on) This basically allows for the toppings to cook, but doesn’t burn the bottom of the crust.

GrizinWashington wrote:Tuna.

Marinate in a soy, ginger, wasabi mix and grill on either side for about 2 minutes (depending on thickness). YUM!

That sounds good... How long do you marinate? About how much soy/ginger/wasabi would you suggest?

Marinated Flank Steak, Marinated Brisket (using a marinade consisting of La Choy soy sauce and minced garlic or garlic powder) or a 2" - 2.5" thick bone-in Chuck Roast, seasoned with your favorite seasoning (I use a savory roast seasoning), seared on both sides, and slow cooked at about 250 for an hour or so.

Another thing that is good grilled is bacon. Get some good quality, meaty, thick-sliced bacon and grill it! Great for a weekend breakfast or brunch. If you like your eyebrows, make sure to use a long pair of tongs and caution, as the grease can cause quite the fireball!

Fresh sausage. We do this on occasion, and it really adds to the flavor of the seasoning; we make our own breakfast sausage using Witt's breakfast sausage seasoning wild game (deer or elk) and good quality pork trim. I suppose fresh Italian or Hungarian would work, too. I've also heard of people grilling up chorizo, which also sounds excellent.

grizzh8r wrote:Marinated Flank Steak, ...

YES! my new favorite food is BBQ'd flank steak, marinated for a few hours in Mr. ******. Dee-lish!

EDIT: haha, "MR YOSH-ITAS" marinating sauce contains a bad word.

91catAlum wrote:

grizzh8r wrote:Marinated Flank Steak, ...

YES! my new favorite food is BBQ'd flank steak, marinated for a few hours in Mr. ******. Dee-lish!

EDIT: haha, "MR YOSH-ITAS" marinating sauce contains a bad word.

Glad you clarified that, I was a bit scared to ask what kind of marinade you were actually using.

Rib Eye

I'm going to roast some poblanos, only have to bring them inside to make the rellenos.

Kababobs are an easy way to make grilling more fun. Plus the kids think they're fun to make and eat!

pork chops marinated in raspberry chipotle sauce...mmmmmmmmmmmmm!

LTown Cat wrote:pork chops marinated in raspberry chipotle sauce...mmmmmmmmmmmmm!

Delicious.

ImagineSanta wrote:

LTown Cat wrote:pork chops marinated in raspberry chipotle sauce...mmmmmmmmmmmmm!

Delicious.

Agreed. Berry should never belong on a BBQ'ed anything.

CelticCat wrote:Agreed. Berry should never belong on a BBQ'ed anything.

... or, in my lexicon, "meat should not be sweet".

grilled an awesome London Broil the other night... seared it on both sides, then made a tinfoil boat for the broil, filled it with half a bottle of Copper John Scotch Ale, seasoned to taste, and cooked over a medium-low heat until it was a beautiful medium rare.

Topped that off with a side of white mushrooms & Walla Walla onions sauteed in butter and garlic on the side burner, and some beer battered onion rings.

Wow, that sounds good CCC, 'cept the fungus...

Well I know Grzh8tr won't like this, but....

I did portabella caps last night for "burgers" and they were delish! Oil, salt and pepper the smooth side. Grill that side down for 3-4 minutes, oil/s/p the other side before flipping. Grill until the "fungus" is soft

One thing I learned, they retain heat a lot longer than a burger, so let it sit a bit before trying to bite into it!!!