  |
|
|
|
Works for me. I have been grilling more myself since joining SP
|
|
|
|
Hey don't knock fried chicken! If I could find a way to make it without adding 200+ calories of oil to it, I'd eat it a lot more.
Last week I took some chicken breasts, marinated them in some soy sauce, orange juice, and spices and made chicken kabobs out of them with some pinapple, onions, peppers and tomatoes. This works with really good with stew meat or another cheap beef or pork cut.
Back in college, about 20 years and 100 lbs. ago give or take, I'd grill outside more than I'd cook inside. Looking back, I guess along with the taste (fire makes meat just taste good) most of the fat was cooked out in the process, so I wasn't taking it in. I gotta start barbecuing more
|
|
PHOTOFIT1946
5/30/06 11:45 P
|
|
|
|
| Russ - I'm sittin' here eating fried chicken, and you fajita idea makes this chicken taste very bland. I am definitely firing up the 'que tomorrow with some fajita stuff. Thanks for the inspiration!
|
|
|
|
Not a bad idea on the fajitas. Very flavorful, but yet good for the waist.
Any more ideas for leftover beef roast that is tasty, but healthy?
|
|
|
|
| Here's a beef idea for you: Fajitas. Non stick coat a skillet. Slice it as thin as you can and throw in some peppers and onions. Warm up some flour tortillas. Don't forget the salsa. There's good eatin right there!
|
|
|
|
| Hell, I guess I'm old school. I have a charcoal Weber kettle that I use whenever I get the inkling to cook outside. I love cooking burgers for the kids and chicken for myself whenever I get the chance. I never have been one to like gas grills. It's too much like cooking on the stove for me but the trade off is needing to be a boy scout everytime I want to BBQ.
|
|
NEWGRAMPA
5/30/06 10:17 A
|
|
|
|
| Roast turned out better than I expected. Pulled it off the grill when the internal temp was 150°. Medium Rare was the outcome. The wife really liked the flavor. Only problem, is that we only ate one serving, yes, about 4 oz of meat each. We have so much leftover that we need some more ideas for leftovers. French Dip is one, stir fry is another.
|
|
PHOTOFIT1946
5/29/06 10:16 P
|
|
|
|
| I have a two burner Char Broil propane that I just love. It has a third burner on the side where you can put a pot of beans or something. (Coffee?) For tri-tip, I usually let it settle out at medium heat, put it on for 10 minutes, flop it over for another 5 minutes, and it generally comes out really well. If I am in a real hurry, I have been know to slice my tri-tip up before I put it on the grill. Takes about 10 minutes to cook on medium heat.
|
|
CHRIS.CORRADO
5/29/06 7:28 P
|
|
|
|
| I have a CalSpa 3 burner and a Sears Kenmore 5 burner we bought this year to replace a 7 year old Ducane that was all rusted out. Really just grill on them, nothing fancy - burgers, hot dogs, steaks, lobster and vegitables. We grill all the time - even in the winter, I love the way food tastes on the grill.
|
|
|
|
Just out of curiosity, what type(s) of BBQ do you have and what do you cook on them? Also, anyone want to share any receipes for outside cooking?
I have a 3 burner older Weber propane grill and a Traeger pellet "grill".
Right now, 14:00 at 275°, I put on a 5 pound tri-tip roast on the Traeger with some Beef Shake on both sides. I have never cooked this type of roast, but I think it will come out alright.
Whole chickens and turkeys turn out great as well as standing rib roasts (prime ribe). It also works well for pork or beef ribs and "smoked" vegetables.
|
|
