Whats grilling

**BowieKnife357** · 06-11-2010, 08:34 PM

The fillets are pretty good grilled, not bad texture. The belly meat however is pretty chewy and is alot better sliced in strips and fried like fish sticks.

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**Circlehook Jester** · 06-12-2010, 01:32 AM

Well Tom, I also smoke a lot of meats. IE: brisket, ribs, pork butts, chicken, etc. I grill a lot too when I am home. But one thing my family really likes and makes a tradition out of is homeade ice cream. My Wife makes a big pan of brownies to garnish the cream. When we have any get togethers or just grilling out at the house, homeade ice cream is a mainstay during the hot summer months.

**carolinakid76** · 06-12-2010, 02:11 AM

I love beer can chicken cooked on the grill using pecan wood,before I put the chicken on the grill I rub it down with olive oil and dry rub,cook it till the juices run dry ,indirect heat or direct heat it don't matter because the beer will keep the meat tender.:star::star::star::beer::chicken:

**lookin4akeeper** · 06-13-2010, 03:47 AM

We are smoking some bone-in hams in 2 weeks for our Luau Hawaiian party. Not sure if Richard has smoked one. Any ideas on seasoning? We are going to bake in the oven for a couple hours before we put it on the smoker. Should make for good leftovers too!
Also, I cooked some chicken with garlic salt with parsley for salads this weekend. Richard loved it! I can't believe it, all I did was add some garlic stuff to it. Hopefully, tomorrow, we are grilling pork ribs. Not sure about the weather, but Richard said he can grill in the rain! lol
Thanks for sharing the good recipes, I'm still learning. We're still remodeling the kitchen, it will be organized one day. I found my favorite skillet last night :)

**Buff Place** · 06-13-2010, 08:05 AM

Heart attack on a plate

**Backlashed** · 06-13-2010, 10:23 AM

Ok, you have my ATTENTION.......What is it?????:smile-big:

**Backlashed** · 06-13-2010, 10:40 AM

Originally Posted by lookin4akeeper

We are smoking some bone-in hams in 2 weeks for our Luau Hawaiian party. Not sure if Richard has smoked one. Any ideas on seasoning? We are going to bake in the oven for a couple hours before we put it on the smoker. Should make for good leftovers too!
Also, I cooked some chicken with garlic salt with parsley for salads this weekend. Richard loved it! I can't believe it, all I did was add some garlic stuff to it. Hopefully, tomorrow, we are grilling pork ribs. Not sure about the weather, but Richard said he can grill in the rain! lol
Thanks for sharing the good recipes, I'm still learning. We're still remodeling the kitchen, it will be organized one day. I found my favorite skillet last night :)

Hey Margi,
Get one of those meat injectors, and fill that ham up with apple juice, and wrap it tight in aluminum foil. If you want it sliceable, cook for 4 to 6 hours then open the foil, and smoke for 2 hours to put the bark on. If you want it fall of the bone, cook for 18 to 24 hours, then smoke for 2. Keep the temp down to 180 to 200. Cooking over 212 will boil all of the moisture out.

good luck