What's your best outdoor grilling tip or recipe?

Answer 1

Bacon Cheddar Stuffed Burgers Recipe

The original recipe is from the Wisconsin Milk Marketing Board but has been altered some. Other stuffing suggestions are salsa and pepper jack, blue cheese and sauteed red onion, mushroom and swiss (yum!), feta and olives, or smoked provolone and roasted red peppers.

2 lbs ground beef (I use venison)
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 cup onions, minced fine
9-10 slices bacon
8 ounces cheddar cheese, shredded
6 hamburger buns

Fry bacon until crisp; crumble.
Combine beef, salt, pepper, garlic powder and onion and shape into 12 large, thin patties.
Top six patties with 1 tablespoon bacon and 1 tablespoon cheese (this is approximate-use what looks right).
Place remaining 6 patties on top of cheese/bacon topped patties and press edges to seal.
Grill or broil for 3-4 minutes per side until done. We like ours well done.
The last 2 minutes of cooking top patties with remaining bacon and cheese.
Serve on buns.

Answer 2

CHICKEN!!! Yeah... people ruin so much CHICKEN trying to get it done right on the grill they usually just give up. Well dang.. get a MEAT THERMOMETER!!! Cook the chicken over INDIRECT HEAT and baste it often. Better yet use a dry rub you can buy or make and massage the rub in for a great change of flavor OR marinate the chicken overnight in Italian dressing.

The tip.... INDIRECT HEAT, BASTE often and USE MEAT THERMOMETER.

Now you ask how to use the thermometer? GO ahead... ASK

Answer 3

Cover Ribs in foil and stack them on top of each other and rotate the stack every 15-20 minutes until done.

Recipe: slice a whole pineapple and place on grill for 10 minutes. Delicious!

Answer 4

You will need:
*Heavy Duty Aluminum Foil
*Ground Beef
*Salt & Spices
*Onions, Tomatos, Potatos, Mushrooms (optional)
*Butter

Slice up the vegetables...

Add any spices you'd like on your ground meat & start making some thick patties

Cut a good size of foil and proceed to make thick ground meat patties and place it on the foil paper, add butter and vegetables...

Do this until you are out of meat & vegetables...Now close up the foil, like a pouch and place on the grill for about an hour and a half or until meat & vegetables done....Good Luck!!

Answer 5

when cooking meat, wipe them off with a paper towel before putting them on the grill. Chops, steak, and chicken will get a nice outer crust that will keep the insides juicier. If you dont, you are basically steaming the meat instead of grilling it..

Answer 6

For corn on the cob:
Pull down the husks (but don't remove), take off the silk, and pull the husk back up. Soak the corn in water for about 15 minutes, grill over med.-med high heat for about 20 minutes turning often. It tastes great and you don't have to heat your house up by using the stove.

Answer 7

When I grill hamburgers I try to turn the heat down and cook them for longer. I find it makes them less dry when eating them.

Also, I try to make sure the propane is properly connected before hitting the sparker. I watched a friend literally blow his grill up when he had a propane leak.....

Answer 8

Don't put salt on your meats. It dries them out. Always have extra marinade and a basting brush on hand to keep your meats moist while grilling b/c a lot of it drips off.

Answer 9

#1: Put your hair in a tie back thing!!!!

#2: Have a beer.

#3: Make sure you tie your hair back BEFORE you have the beer and light a fire source.

#4: If you decide to pour the beer on the fire, you should stand back and you also need to not be near the house (did you know that siding MELTS??????)

#5: The neighbors cat CANNOT walk on fire. (this is a rumor I heard, I didn't try this)

Answer 10

The hottest fire will cook the outside, but leaves the inside raw... ok for a ribeye, but not for chicken. A glass of lemonade is needed for you. Turn once.