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USA1 wrote:

WildBill wrote:

USA1 wrote:

pbwalker wrote:
Cooking outside is the way to go! Make the neighbors jealous!

Sure nuff!

When my neighbors grill, I'm like a bloodhound.
I can tell who is grilling and what they're grilling just by sniffing the wind.

Is it me or does the neighbor's grill always smell better?

You're right. I think it has to do with the "free stuff tastes better" factor.

Seasoning with "Jamacian Jerk" is one of my "secrets" of grilling. I had some jerked chicken from a street vendor in Jamacia when I visited there on a cruise and was blown away by it's taste. Of course they grill it with their local wood, so it is impossible to duplicate it in the states.

It is excellent on lamb, pork, chicken, beef and shrimp. Just rub some of it on the meat and let it rest for a couple of hours before grilling or smoking. It beats the heck out of any dry jerk seasoning or "marinades" that you will find in most grocery stores. Busha Browne's is the best that I have found. It's hard to find in stores, but can be purchased on-line. If you live in the Houston area, sometimes the downtown Spec's will have it in the store. It might seem expensive, but you don't need more than a tablespoon for a whole chicken. If you can't find it Walkerswood Jerk seasoning it an acceptable alternative, but IMO not as good. I have seen it in at Krogers in the international [British] section.

I love caribbean jerk buffalo wings.

USA1 wrote:My favorite thing to grill is a thick, well marbled ribeye that has marinated for several days.
Throw it on a red hot grill for about 3 or 4 minutes on each side and I'm in Heaven.

Hold the steak sauce.

I'm just going to keep bumping this thread.

Here's what was on the menu tonight: Grilled Pizza on homemade dough! Mine was a Mexican pizza with taco meat, jalapenos and "fiesta blend" cheese. My wife went with the more classic mozzarella and pineapple. As always, recipes and instructions on my blog in my sig line.

that granite counter top looks great.


steak sauce? if ya cook it right, ya don't need no sauce!
My dad has an amazing grill I try to commandeer any time I'm over there!
soon as I get outta this condo, I'ma get my grill on!

I agree about the ribeyes. Luckily, my FIL cut meat at his dad's supermarket for years, and has shown me how to pick the perfect steaks.

I also get asparagus, toss it in some olive oil with dry italian seasoning mix, then cook it on the grill in the grilling wok.

Tomorrow, I am smoking a couple of whole chickens.

Excellent thread!

Regarding the Busha Brown....will have to try it, I have Walkerswood at home now and I like it, but you say better, eh? Then I've gotta try it!

Regarding grilled asparagus......YUUUUUMMMMMM! One of my favorites.

Oh, the wine, wife and I visited Napa Cellars/Folie a Deux winery last week (along with a few others), fun! and tasty!

74novaman wrote:Here's what was on the menu tonight: Grilled Pizza on homemade dough! Mine was a Mexican pizza with taco meat, jalapenos and "fiesta blend" cheese. My wife went with the more classic mozzarella and pineapple. As always, recipes and instructions on my blog in my sig line.

I just wanted to add my two cents about pizza dough. As a time saver, when you have time you can make a larger batch than normal and freeze the leftover dough for the next time.

Hey...that looks like my kitchen.

I'm torn on Jerk rub. I like it on some things, but not on others. Weird, I know, but that's how I roll.

74novaman, we're all coming over for dinner tonight. You might wanna get out the extra chairs.

Jasonw560 wrote:I'm torn on Jerk rub. I like it on some things, but not on others. Weird, I know, but that's how I roll.

Not really. I like it mostly on pork and chicken. Beef and seafood not so much. A real surprise is lamb. Grilled lamb chops seasoned with jerk are outstanding.

WildBill wrote:

Jasonw560 wrote:I'm torn on Jerk rub. I like it on some things, but not on others. Weird, I know, but that's how I roll.

Not really. I like it mostly on pork and chicken. Beef and seafood not so much. A real surprise is lamb. Grilled lamb chops seasoned with jerk are outstanding.

Lamb and goat both.

The Annoyed Man wrote:

WildBill wrote:

Jasonw560 wrote:I'm torn on Jerk rub. I like it on some things, but not on others. Weird, I know, but that's how I roll.

Not really. I like it mostly on pork and chicken. Beef and seafood not so much. A real surprise is lamb. Grilled lamb chops seasoned with jerk are outstanding.

Lamb and goat both.

I never thought about goat. That is one meat that I have never tried cooking.

WildBill wrote:

The Annoyed Man wrote:

WildBill wrote:

Jasonw560 wrote:I'm torn on Jerk rub. I like it on some things, but not on others. Weird, I know, but that's how I roll.

Not really. I like it mostly on pork and chicken. Beef and seafood not so much. A real surprise is lamb. Grilled lamb chops seasoned with jerk are outstanding.

Lamb and goat both.

I never thought about goat. That is one meat that I have never tried cooking.

I've never cooked it, either, but there is a little Mexican place around the corner from the house that serves it. I hadn't had it since I was a child, but I always get at least one goat taco when my wife and I go there for dinner.