As you know we have soaring temps forecast. Many grills will get fired up for the first time in a long time in the next few days. What is your favorite meat for the grill? Feel free to include any special sauce, marinate or tricks you use.
Rumor has it you roll the clocks ahead this Sunday also.
We been grilling all winter besides those arctic days. I don’t know what’s a favorite, but I know the steak sandwiches I post are great, we make steak usually 2 times a week. Tomorrow I have 2 8 pound pork butts I’m smoking for my daughters first b day party. I’ll throw them on at 8pm.
I used to love grilling burgers but after I got a black stone I don’t grill burgers any more. But a good brat on the charcoal grill is hard to beat. Same with hobo dinners
With the steak we do chopped up taters with onions and peppers grilled in butter in tinfoil. Bast dang potatoes ever
Ribeyes or Brats
Salmon and lake trout
grill all winter too, except super cold days..
I grill most all winter also. Never sits unused for very long. Burgers and brats are the usual. Occasionally steaks or pork chops.
I enjoy a good steak on the grill if the price is right.
I don’t use my grill all winter unless there is a significant warming trend…which means I didn’t use it from about early December until mid February this winter. Last winter I used it much more frequently.
Kabobs with a variety of veggies and chicken/beef are pretty good too.
We’ve been doing corned beef on the pellet grill the last couple weekends. It’s affordable now and it comes out crazy good!
I havent used mine in a while either. Partially because the only pellets I have left are in the hopper and I don’t know what to get instead of keep the same and wait. The ones I have were great so I have no reason to change but I can’t get them locally. I could whip up some sliders, shrimp for shrimp Alfredo (From scratch Alfredo sauce) or just simple dogs/brats and be fine with the pellets I have. I haven’t fired up the gas grill since I got this thing 3 years ago.
People put their grills away or stop using them?
…Are those the same people who “winterize” their fishing boats or “put them in storage”??
People put their grills away or stop using them?
…Are those the same people who “winterize” their fishing boats or “put them in storage”??
Kind of hard to use a boat when the lakes within 100 miles or more have 2 feet of ice.
Are those the same people who “winterize” their fishing boats or “put them in storage”??
Yes.
That’s me. 
I havent used mine in a while either. Partially because the only pellets I have left are in the hopper and I don’t know what to get instead of keep the same and wait. The ones I have were great so I have no reason to change but I can’t get them locally. I could whip up some sliders, shrimp for shrimp Alfredo (From scratch Alfredo sauce) or just simple dogs/brats and be fine with the pellets I have. I haven’t fired up the gas grill since I got this thing 3 years ago.
I’ve never owned a gas grill but I keep the old charcoal webber in use. Not as often but I still love chicken the best over charcoal and brats and other things. But the reqtec is used 3 to 4 times a week and I absolutely love it. Best purchase I’ve made In a long time. But I enjoy cooking. But the webber is still in the rotation for sure.
Mostly burgers, but when the season comes around we’ll grill plenty of corn on the cob.
I’m putting the blackstone I got for Christmas together tomorrow. Looking forward to that.
I grill all winter and a wide variety. Less and less steaks anymore but Lund’s sells a wagyu sirloin for $18.99/# that’s hard to beat.
Grill a lot of salmon and that’s probably one of my favorites.
I’m putting the blackstone I got for Christmas together tomorrow. Looking forward to that.
I grill all winter and a wide variety. Less and less steaks anymore but Lund’s sells a wagyu sirloin for $18.99/# that’s hard to beat.
Grill a lot of salmon and that’s probably one of my favorites.
What are you making to break in the black stone ? They are great !!
Bearcat those tinfoil taters your making, make them just a little better with a couple of chopped up thick sliced bacon. 
I have an electric countertop Treager that I’ve used once I think. I have a bag or two of chips also. Anybody be interested in buying it and what would be a fair price for it?
Bearcat those tinfoil taters your making, make them just a little better with a couple of chopped up thick sliced bacon.
Dang that’s a great idea. Never thought of that. I will be doing that next time.
Pizza
Going on 2 years now without a traditional gas or charcoal grill. It’s either Blackstone or OK Joes pellet grill for us.
We’re big on chicken thighs and chicken wings for the pellet grill – experiment with different rubs and sauces.
For the Blackstone, it’s fried rice, breakfasts, imitation chipotle chicken, steak sandwiches, smash burgers, smash tacos, and more!
We been grilling all winter besides those arctic days
X2
In the last year or so, though, I have learned that pan-searing a steak with butter and herbs can be great if done right. Used to think they “had” to be grilled…
Pizza
Still haven’t tried this. Are u talking frozen pizzas or fresh homemade pies? I think jack’s or roma frozen pizzas say something like “great on the grill” right on the packaging IIRC.
<div class=”d4p-bbt-quote-title”>Bearcat89 wrote:</div>
We been grilling all winter besides those arctic daysX2
In the last year or so, though, I have learned that pan-searing a steak with butter and herbs can be great if done right. Used to think they “had” to be grilled…
On the cold days I do them on high in the cast iron to sear them in butter and then whip them in the oven at 500 in the cast still. 4 or 5 minutes and they are a perfect medium rare. Delicious
On the cold days I do them on high in the cast iron to search them in butter and then whip them in the oven at 500 in the cast still. 4 or 5 minutes and they are a perfect medium rare. Delicious
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Try bone in pork chops like this, too. It almost guarantees they are done perfectly and maintain their moisture.
<div class=”d4p-bbt-quote-title”>Eelpoutguy wrote:</div>
PizzaStill haven’t tried this. Are u talking frozen pizzas or fresh homemade pies? I think jack’s or roma frozen pizzas say something like “great on the grill” right on the packaging IIRC.
I’ve done both and IMHO they are awesome. Make sure you use a good seasoned stone.
Alotta late night pizzas at the cabin. 
Not the grill, but I’ve been smoking 2 9 pound pork butts since 8pm, just shredded them. Now the beans and mac are going on the smoker.
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On the cold days I do them on high in the cast iron to search them in butter and then whip them in the oven at 500 in the cast still. 4 or 5 minutes and they are a perfect medium rare. Delicious
Try bone in pork chops like this, too. It almost guarantees they are done perfectly and maintain their moisture.
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Oh i will do that. I love thick cut bone in chops.
Looks great BC!!!
Birthday girl approved
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