@molly0xfff Lasts weeks Greek chicken shish. Marinate the chicken with any taste profile you like (I like heavy garlic and vinegar for chicken infusing, with the oil oil and other Mediterranean herbs and spice ) mushroom, red yello or orange pepper, sweet onion, med heat, brush veg with oil (every turn)
@molly0xfff Have you ever tried Haloumi cheese? It’s a very sturdy cheese that can survive being grilled, even on a charcoal one! It’s awesome when you want to replace meat.
@molly0xfff Volcano Pork by Chef John¹ is very tasty IMHO. Plus it’s super easy because you prep day before and let it marinate over night; so leaves just grilling :)
@molly0xfff As Chef John mentions in the intro, it’s apparently called that way because the recipe is loosely based on a dish from a restaurant called “Krakatoa”.
If you are looking for a side dish to go with it, it pairs perfectly with this coconut rice recipe:
@molly0xfff@Kensan Chef John calls this one "Rusty Chicken Thighs", but it doesn't taste like rust at all! Deduct 10 points for accuracy, add 100 for taste. It's my first and well-loved charcoal grill success. https://youtu.be/H_JFUatl5Tk
@molly0xfff Grilling: Learn to use a charcoal snake to cook larger cuts of meat such as pork butt (shoulder), brisket, or even prime rib on a low consistent temperature and reverse sear (prime rib). Get a thermometer w/ a send/receive device so you can walk away and let it beep when the meat or grill needs attention.
Try smoking cranberries. There are several recipes on the web.
@molly0xfff My fav way to do tri-tip (originally from a Trader Joe's newletter)
Ingredients
1 Tri-Tip
1 c. Soy Sauce
1 Bottle of Beer (light color lager style)
6 - 10 Garlic Cloves, peeled
Directions
Place the tri-tip in a ziploc bag, add everything else. Marinate overnight the refrigerator
BBQ the tri-tip in to your desired wellness, cut against the grain, and serve with flour tortillas, shredded cheese, and your favorite salsa.
@molly0xfff Corn! Whole cob, rubbed in oil and generously seasoned with whatever-you-like.
Or for something sweet: peel a ripe banana and put it on a square of foil; sprinkle on things that are sweet and/or will caramelise like sugar, raisins, etc... I like dark chocolate chips and cinnamon! A splash of rum's a nice touch too. Wrap loosely but with no air gaps, then toss straight onto the coals after you're done cooking anything else and they're cooling. Remove when hot and mushy, unwrap, and eat with a spoon. (You can also cook them in their own skins, but I find it more faffy.)
@molly0xfff i favor dry rubs bought at the grocery store, and have focused more on consistent temperatures fwiw.
I’ve got two charcoal chimneys, and use the smaller one as an actual chimney on the other to light the charcoal until the exhaust is clear. Dump into the grill and spread them level.
Then I put whatever on and close the lid until my phone timer goes off. Thicker cuts of chicken or pork take about three minutes per side for me, and that took a season of grilling regularly to nail down. Knives are also formalities because a fork cuts them just fine.
So my recipes are really more the vent settings (all open, lol), coal starting, and guesstimating three minutes per side to cook most things. =D
@molly0xfff I was introduced to halloumi a couple years ago. Just throw some slices on a grill for a few minutes then cut into thick “fries”. Unbelievable.
@molly0xfff
Tomatos filled with feta cheese and rosemary: Crumble the feta cheese and mix with rosemary leaves and a bit of black pepper. Fill the tomatos and wrap in aluminium foil.
@molly0xfff quick one: burger in a quesadilla… take your best burger recipe (pineapple and guac are what makes burger recipe best) and instead of a bun, use two grilled tortillas with cheese in between…
Sauce is made from soy sauce, apple cider vinegar, and rye whiskey. Use a good pepper mix, grind up and mix with salt and sugar, rub the beef with it, wrap in bacon.
I'd say use a cast-iron pan with the liquid, and a grill you can close up and smoke the meat, otherwise, do the braising liquid the same, and coat the meat with it periodically.
@molly0xfff fresh asparagus spears rubbed in a bit of olive oil & salt and pepper grill beautifully - the tips go crispy and the rest of the spear is tender.
For meat,a simple but tasty marinade is 1 part honey to 2 parts soya sauce with a bit of garlic and seasoning to taste. Leave pork chops, chicken or steak in it for an hour or even less and then grill.
Leave meat on the grill alone for the most part, turning rarely.
(I'm South African, we "braai" at least 1 meal a week :-) )
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