Any one grilling this weekend? And what do you like to grill.

I am not doing anything too fancy, pork steaks. I first take pork steaks and very lightly put meat tenderizer on them. Not sure why, may help with marinades. Then poke with a fork all over, put oil over it then a nice amount of Montreal steak seasoning. Then flip and do other side. Put in a container and put in ice box over night. Then grill like any steak. I like them, what to you like grilled.

Not much of a griller (you tend not to be when you're an apartment dweller) but there's a great seafood place that does paella just the way it's cooked in Spain that I'm going to patronise this weekend.

I've got a love hate relationship with crustaceans, on one hand they can taste great when done right but they look basically like the insects of the sea (which they kind of are), and are a pain to crack open and eat if you're using your hands.

Happy 2500th post for me!

The way I will do shrimp and crab. I leave frozen , so it steams in the shell. So it does not dry out. Does not take long at all. But does not smell all that good when grilling. But is good eating.

This guy and hopefully more of his friends
Catfish, fresh caught. All you do is gut it, salt and lots of pepper and some butter, slow grill it on low heat. Yum yum eatem up........

The best trout I ever had was made by an old friend in the back country, a long time ago. He made a big firer for a lot of coals. Took the trout and a little salt, and butter. And filled it with asparagus tips. Then wrapped it about a 1/4 inch of clay. Dug a trench put about an inch of coals down. Put the clay wrapped trout on top. Then filled it with coals. About an inch above them. They just steamed in the clay. You eat some clay, but was really good.

Not really grilling season over here. We've moved into winter and it was only 46 degrees today. Being in New Zealand, when Barbecue season rolls around we do lamb......lots of lamb

Rib eyes....mmmmmmmmmmm

Quote: "auctionking65"​
​This guy and hopefully more of his friends
​Catfish, fresh caught. All you do is gut it, salt and lots of pepper and some butter, slow grill it on low heat. Yum yum eatem up........

​Tried fried catfish a couple of times but just couldn't grow to love it. Pike, Carp and Catfish..... the staple of those folks who can't catch trout. Am I right?

I like catfish, and caught it . But I really like bluegill . I think I spelled it right. Fun to catch and eat. But there is a smoke house in the next town. They do a really good smoked trout, white fish, apple beacon, and really good duck.
yes my friend rib eyes were made to be grilled.

I have been doing a lot of grilling lately, chicken drumsticks, bratwurst, pork kebabs, smoking some homemade jerky, chicken breast, ribs, flank steak,etc. today some chicken I think.

I love fish and tried catfish a few times but never could get the recipe just right.

Phil, you got a point......I just as soon eat trout, but unfortunately my area of the state is too hot for those critters to live. Water temps in lake Norman get up to 95 degrees in the summer. Trout doesn't stand a chance in that water......1 hour to the north or west and trout fishing is super good, and more fun to catch.

Fishing is a skill I've yet to fully master Thomas. I did my share as a youngster but that was in the good old days before the government taxed and regulated it. In Florida it's way beyond a joke, from the guy with a fishing pole to the commercial fishing fleets. Our trawlers remain in port because of declining fish stocks while fleets from the Mexican side of the Gulf are thriving with no catch size regulations or seasonal limits to worry about. There's something wrong when a State that is almost entirely water fronted is mostly eating farmed Tilapia from China.

I refuse to pay for a yearly rod license to catch fish the government didn't breed in waters they don't own. We are though seriously considering buying a second hand excavator and creating our very own lake. I quite like the idea of fringing it with willow trees and stocking it with fish that I can catch in the afternoon and be eating for dinner an hour later. Not in Florida of course, it would probably take ten years to get the needed permits plus much of the water table is polluted by nitrates and glycophosphates. Eating three eyed fish pulled from a dark green soup of half rotted algae isn't very appealing.