Seeking: Grilling Tips and Secrets

R

richard-in-cincy

Well-known member
In this heat, I've been cooking exclusively on the grill so as not to introduce any heat into the house since the AC is really struggling to keep up. I've been really pushing the limit, grilling veggies, fruits, baking pizzas, casseroles, rotissing roasts, frittatas, pan sautees, etc. It's been fun, and pretty much everything has worked (helps to have burners on the grill of course), although I've yet to try pastry or cake LOL.

Does anyone have any new things they've tried on the grill that worked really well?

TIA

 
Two great ideas rick!

I've been making Sarah's amazing salmon ever since she posted it over at old Gail's (what, 10 years ago? I made it for a couple years in the old house and have lived in the present one for 7). It is a T&T Classic.

But your stuffed and Rolled Flank Steak (missed the first posting)...Wow...all flavors that we love so much. Will definitely be making this soon!

 
that should be 1/2 cup. i tried to edit the post but...

the rubricscolor> told me that i didn't have permission to edit the specified message.

 
Flaming gyros!....

I think this really is a good recipe and my family liked the flavor of the 'salvaged meat' but it was a disaster the first time in my opinion.

It's Alton Brown's gyro from scratch but something is wrong with their site right now and I can't get it but here are my tricks that I think will make it work better next time.

It uses all lamb but I think it's also good with 50/50 lamb/beef mixture too and all beef if you don't like lamb. I suppose you could use other meats if you want - chicken, turkey or whatever.

Now if you really want to make it easily - make small patties and grill just like hamburgers or the little Turkish meat patties. It will work but just won't be in thin slices but still tastes great and doesn't require any refrigeration although that time does allow the flavors to meld together nicely. You could also do it in a loaf pan, especially those with the two layers so the fat can cook off. Then just bake it in the oven.

Be sure to pack it TIGHTLY and refrigerate at least 24 hours - I only got a 4-5 hour chill on mine which he said a minimum of 2 but I think you need more. At a little over 24 hours the last time, it worked good.

Here is what I think is a better way to pack it - go to the hardware store and buy a piece of PVC pipe that is about the dimension of the tines on your spit. Wash it good. Cut two pieces of heavy plastic such as the cheap flexible cutting boards - into circles - one the size of the outside dimension of the pipe to go on the bottom end and one that just fits inside for the top. Put the bottom piece on and tape then put a piece of plastic wrap on it and secure with rubber band. Pack the meat in it and use something like chop sticks going round and round in tamping it down (learned this from making concrete test cylinders!) and then adding more meat and doing it again and keep going until all the meat is packed in there good. Put the piece of plastic on the top and then find something heavy to weight it down with - a can will work. Put it in the fridge and let it stand for at least 24 hours.

DO NOT put this on the grill and run to the grocery store! Hence the 'flaming gyros'! Left DD in charge and she decided to go upstairs. Came down and it had fallen off the spit onto the piece of foil that was under it to catch the grease. Called me and I say - okay - well just turn the spit and rotisserie off (meaning the infrared burner behind the spit). Well, I walked in and could see flames out on the deck from the front door. Ran and it was ALL on fire - the foil, the grease, the meat. I could not get the flames out - got the meat off the foil and got it extinguished and finally got the foil extinguished by folding it repeatedly. Has to be one of the funniest sights ever if you had seen me yelling and running.

I was able to cut the 1/2" +/- charcoal off the outside and salvage just about enough for three sandwiches. But they did love it and while it sounds like a lot of work, it's really not and doesn't take but a few minutes to fix and the flavor was wonderful. Still cheaper than going to the restaurants and getting it and even then, their's is only beef, no lamb.

 
LOL, we've all had the blazing inferno grill at one time or another...

thanks for reminding me about that recipe. I watch his show regularly and that intrigued because I do love gyros very much, but I had sort of put in the back of my mind thinking it would be a lot of effort. I really like your idea of making the patties, they could be pressed really thin with a tortilla press. I'll definitely put this on the list. Doing Sarah's Salmon this weekend, but it will make a great mid-week meal next week. Thanks!

 
question on your flank steak recipe rvb. Do you marinate the steak before stuffing/grilling it?

 
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