Jump to content

  • GUESTS

    If you want access to members only forums on HSO, you will gain access only when you Sign-in or Sign-Up .

    This box will disappear once you are signed in as a member. ?

Most anglers love to eat. Let us see your grill in action?

Driftless

By Driftless
in Cooking and Sharing Recipes

 Share

Recommended Posts

Dark Cloud Grand Master

Dark Cloud

Posted
Posted

I like this thread, as I grill year round at least a few days a week.

Heres what I made tonight...

Top rack - chicken drum-stix marinated and basted with a spicy buffalo sauce...

Bottom left - venison filet marinated with a garlic-parm sauce

middle - just some thin cut beef filet rare...

right - pork sirloin tips with a sweet n sour glaze...

p4182932.jpg

Yes, it would be better over charcoal... cool

LHarris - Looks like shrimp, shrooms, and pineapple in those kabobs? Something else?

Link to comment
Share on other sites
Dark Cloud Grand Master

Dark Cloud

Posted
Posted

firefish 12 - I make chicken drumsticks on the grill alot.

Heres what I typically do...

On some heavy duty alum foil I place 6-8 legs that I sprinkle with salt, pepper, and garlic powder, plus whatever else sounds good. Then i'll splash on maybe a 1/4 can of beer. No beer around then just a bit of some liguid. Cover with another piece of foil and crimp/seal the edges.

I cook this on the top rack of a med-hot grill for around 20-25 minutes flipping and turning a few times.

Then they come out of the foil and are charred up for another 10-15 minutes while brushed with some kind of sauce.

Usually I make a basic buffalo wing sauce. I do like to add some bbq sauce to my concoction. Tons of diff options for a finishing sauce - spicy, sweet, garlic-parm, ect. Some great pre-made bottled stuff out there. My girlfriend likes a 50/50 mixture of bbq and ranch on hers. Last summer I made one from scratch with grilled peaches and roasted poblano peppers...

Link to comment
Share on other sites
LABS4ME Grand Master

LABS4ME

Posted
Posted

Ah the rites of spring! A cold beer, asparagus and WILD turkey on the grill!

This year was Maple/Chipotle glazed breast with the ever popular "Thunder Thighs"....

turkey013.jpg

MMMM... Butterball who? Nice and moist... melt in your mouth!

turkey014.jpg

I pluck the breast and remove it with the bone intact... keeps it nice and moist when smoking or grilling. I used to use the thighs for soup but we now make "Thunder Thighs". Fillet the thigh meat off the bone in one piece, marinade for at least 8 hours in your choice of marinade... I used garlic steak house, season liberally on the inside with salt and pepper, couple slices of white cheddar cheese, fresh cilantro, a couple of pickled jalepenos, and some roasted garlic. Roll up and do a good rub to the meat and then weave the outside with bacon. Put on the grill to sear the bacon and move off the direct heat for a coupe of hours (300 degrees)... slice and enjoy.

Just finished a leftover turkey sandwich for lunch... mmm mmmm. Eating them Is only second to working one into the dekes!

Good Luck!

Ken

Link to comment
Share on other sites

Join the conversation

You can post now ↓↓↓ or ask your question and then register. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Restore formatting

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

×
 Share
Go to topic listing


×
×
  • Create New...

Important Information

By using this site, you agree to our Terms of Use and Privacy Policy. We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.

  I accept