Things to do with a propane grill.

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Damien Thorne

Damien Thorne

kiwifarms.net
Joined
Jul 11, 2020
I have already cooked burgers, sausages and asparagus on my new propane grill. Steak is too expensive for me right now.

I am looking for some more propane grill recipes to kick up my grill game and impress my friends on Saturday afternoons. What do you throw on a grill that many people would not consider doing? How can I go from a grilling novice to a suburban basic white male grilling master bitch?
 
I like to grill pinapple slices and peaches using this brown sugar and habanero glaze.
 
1/2 cup soy sauce
1 cup pineapple juice
1/4 tsp ginger
2 tbsp oil
1 tbsp black pepper
2 tsp garlic powder
Marinate pork chops in solution for 3 days rotating every 8 hrs for even distribution. Then freeze and thaw before cooking.
You're welcome
 
If it weren’t for the fact you can’t buy them in the store and they’ve retreated to the deeper waters for the summer I’d say crappie are pretty good on the grill, but you have to be careful not to overcook them or they’ll become mushy.
 
One of my go-to marinades/brushing sauce for chicken

1/2 cup apple cider vinegar
1/4 cup brown sugar
1/4 cup minced onion or shallot (I prefer shallot, but some grocers don't carry them)
1/4 cup olive oil
1 tbsp minced garlic
1 tsp dried thyme
Salt and black pepper to taste
(optional) 1-2 tsp crushed red pepper flakes

Either marinate your chicken in that for a few hours or brush it on while grilling.
 
Lonely semen said:
1/2 cup soy sauce
1 cup pineapple juice
1/4 tsp ginger
2 tbsp oil
1 tbsp black pepper
2 tsp garlic powder
Marinate pork chops in solution for 3 days rotating every 8 hrs for even distribution. Then freeze and thaw before cooking.
You're welcome
Click to expand...
Three days in pineapple juice? How does it not turn to soup at that point?
 
You aren't going to impress anybody, but I have grilled some flat breads that were pretty good. They get a different texture than if you were to pan or griddle cook them and you can make them into little pizzas or whatever.
 
If it can be cooked on a stove or in an oven it can probably be cooked in a propane grill, and odds are it'll taste a lot better too.
 
Picanha. Get a top sirloin cap, score the fatty top (DON'T TRIM IT OFF!) coat it in rock salt (if you can't find any, I substitute it with kosher salt), and use black pepper to your tastes. Have the barbeque ready on high and sear the meat. Once seared, lower the barbeque heat to low and let it roast until it reaches an internal temperature of 130°F. I have all the burners going for the searing, but then shut off the middle burner (my barbeque only has three burners. If you have have 4+ burners, just keep the flames on the sides of the roast with no flames directly below it depending on the size of the roast) for the roasting. Prepare thyself for medium rare greatness.
 
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