Recipe Basic grilling tips, tricks, and suggestions.

If you want to grill fish, you might pick up a few cedar grilling planks. It will help you keep the fish from falling apart and add some flavor. You can usually reuse them quite a few times before they are too scorched/burnt to reuse.

Also, if you want things other than chicken breasts, burgers, and sausage, I'd suggest vegetables and potatoes, if you don't already grill those. Almost any veggie can be grilled if prepped right. I also personally prefer chicken thighs to breasts. They are more forgiving IMO, it is much easier to not dry out a thigh as opposed to a breast. You could also try pork loins. You can buy a whole/half pork tenderloin, marinate it in whatever you like, and they grill up nicely.

 

I believe we actually have one kicking around that we haven't used yet. Thanks for the reminder. We also have salmon in the freezer that needs cooking.

We grill vegetables like a couple of sons of bitches.

Poultry-wise, the SO doesn't do anything other than breasts (and that stuff they call "turkey bacon"). This is why I want to do Cornish hens. I love thighs. I do them in the slow cooker. Thanks for the reminder. I'll try them on the grill too. What about wings? Do they grill well?

Pork loins yes. I'm a Canadian. What do you think back bacon is? A tenderloin is like an extra fancy chunk of back bacon. Yes, I will consider this as well. Thanks.

 

I've grilled wings plenty of times. They take a little more interaction than a chicken breast because they cook more quickly. Also, you have to flip them and move them just right to get the drumstick part cooked all the way through without burning the narrower wing portion.

I usually grill them a little over halfway, pull them off the grill and toss them in a bowl with whatever sauce I want (the options are endless), then finish them on the grill. If you sauce and toss too early the sauce just burns or drips off.

 

Borla, sir, you are a genius.

 

I'm going to print this out and show my wife every time she says I'm wrong.








Also, with the wings, for extra 'oomph', save some of the sauce and warm it up. Toss them a second time after you are completely done grilling. But that's optional depending on what type of sauce you make and how much of it you want on the wings.

 

Probably something that will require an ice-cold beer to cool it down.

 

I'm finally getting around to doing this. I have a couple of planks I'm going to soak overnight, and I'm going to pull out a whole salmon fillet from the freezer. It's from one of the fish my brother-in-common-law caught out west.

I've never actually done any plank grilling. Any general tips? (I do have a really good grilling book, but I thought I'd ask anyway, as techniques can vary.)

 

The difference between soaking overnight and soaking for an hour or two is negligible. The key is not to have the plank directly over high heat. Light the fire on one half of the grill and set the planks off a few inches from the direct flame.

Some lemon juice, salt, and pepper can be plenty. Let us know how it goes.

 

That's good to know. (Thanks to you too, Daval).

Heh. "Light the fire on one half of the grill." I don't use charcoal, and I have a small BBQ with a single element. I don't have fancy hardware. I don't have a galaxy-class BBQ.

You folks and your decent incomes.

I'm just happy to have meat.

The way the element is situated, I can place the planks in the middle of the grill to avoid most of the direct heat.

I was thinking of this already by default.

 

Where can I buy one of these?