What are you cooking on the grill Labor Day Weekend?

Question

I will be grilling, potatoes, chicken, corn, ribs, hot dogs. love to grill,

Answer 1

No grilling here, just a normal supper...prime rib roasted to perfection, stuffed baked potatoes, broccoli au gratin, fresh vegetables and dip, french onion soup and pecan pie for dessert.

Answer 2

The Secret to Cooking Great Ribs
Select a lean rib, cut off the visible fat. We like our ribs lean , tender and beautiful. Cook 'em low and slow. Two pounds or less'll take 4 and a half hours at 225 degrees. In the smoker is best.

Lay ribs out til they're unfrozen. Put your Magic Dust on it, let 'em sit for half an hour, an hour, two hours. Overnight really is best.

Just lay 'em on your grill real nice. Put the ribs (or other meat) on the side that doesn't have the fire under it, we call the "hot and not." Place the ribs on a rack over a pan of water ( about 1" of water). Fire up the other side of your grill. Set your temperature to 200/225 degrees. It 's important to know where 225 degrees is on your grill or pit. A small oven thermometer will do just fine.

Put your wood chips on your fire side. Take a piece of heavy duty aluminum foil, be sure to soak your chips (we like hickory), wrap them up real good and poke some holes in the top of your foil and then put them on your fire or coals. Now you're smokin'! Close your lid and leave them be. Don't be peaking. Just let them smoke. When ribs are tender and pulled back from the bone a touch, then and only then, is when we sauce 'em. Move ribs or meat to the hot side. Sauce 'em real good, bone side down first. Be careful not to burn 'em. When your ribs or meat get bubbly, not burnt, flip 'em. Sauce the other side 'til it bubble. This should take 3-5 minutes total. Remove from grill and enjoy!

When you are all done and cooled down, take your tongs and discard your foil package of chips in a metal container.

How should I put the sauce on the ribs?
The choices are dipping, mopping and brushing. Every chef uses a different way of slathering on their sauce. We like mopping, but feel free to experiment and use the method you like best. And, remember, you can always put some extra sauce on the side.

Answer 3

Nothing like chicken and ribs. I just found a new recipe for corn on the cob wrapped in foil with spicy butter! Yum! Takes 30 minutes, make sure you have young corn and not the yellow starchy corn - it will be even tougher.
Good luck.

Answer 4

We're having Rib Eye Steaks with corn on the cob and potato salad.

Answer 5

baby back ribs, chicken, rib eye steak well marbalized, hamburgers, hotlinks, and hot dogs, and that's just on the grill then there's a million sides I'm cookin and marinating for 2days. Good Luck

Answer 6

Boneless chicken breast
pork shoulder
grilled veggies
hamburgers and hot dogs.

Answer 7

Kansas City hamburgers and cheese. Probably fresh sweet corn.

Answer 8

i don't comprehend it somewhat is a sparkling thought o no longer. in basic terms purchase some rooster wings, grate a million/2 kilo onions (for 2 ok wing) upload somewhat saffron and olive oil to it and enable the wings to proceed to be in this combination for 2,3 hours, you will possibly desire to stir all of them at the same time to make constructive they're blended nicely. then via your palms! eliminate each and all of the onions from the wings and in basic terms grill them on your fish fry! it is the way we make it in Iran, desire you like it:)

Answer 9

Red meat and peppers. Cherry peppers stuffed with Mozzarella and prosciutto (mmmm). Banana peppers stuffed with chorizo and sharp cheddar. Jalapenos plain, just grilled.

Answer 10

Hamburgers, hot dogs, chicken, corn...the usual.