Grill
Posted By: Tanya B on 2007-04-06
In Reply to: Any suggestions for making a small prime rib. nm - PAMT
We make a prime rib every year for christmas and we always cook ours on the grill? I don't know if you have one or use one, but that's how we cook ours.
Complete Discussion Below:  marks the location of current message within thread
The messages you are viewing
are archived/old.
To view latest messages and participate in discussions, select
the boards given in left menu
Other related messages found in our database
Steaks on indoor grill
like a George Foreman are not the best. Maybe because the pressure from the closed grill makes all the juices run out, I'm not sure. I was determined to learn how to make a great steak indoors and I tried everything including the indoor grill. Did some research and I found most sources suggested cooking on the stove in a thick bottomed nonstick pan (I use Calphalon)with no oil, no butter, just start with a very hot pan. Wow, were they right. It somehow keeps all the juices in and they sort of blacken almost on the outside and are the best! And you don't even really need much seasoning aside from maybe salt and pepper. My husband can't believe how great they are and swears that must be how the restaurants cook them. Just wanted to share that with you.
to grill steaksand fish is in the
George Foreman griller!
I think the whole idea of the George Foreman grill
therefore the juices are supposed to come out to make it less fatty. Searing in the pan keeps the juice in but also the fat. I liked the taste from the George Foreman grill, but I didn't like the clean-up :(
I would prefer just to bake in the oven actually. Also in regards to marinading meat. 30 minutes is plenty of time. If you keep it in the marinade longer it tends to make the meat rubbery. Just a thought...
I occasionally put a pork loin on the grill. nm
x
I lightly grill my fruit kabobs...
Simple combinations like strawberry-kiwi, strawberry-banana or strawberry-pineapple are outstanding grilled desserts. Also, mango is really good with any of these combos. Grill the kabobs over medium hot coals for 6 to 8 minutes, turning a few times. They're great as is, right off the grill, with nothing else added. But I find them best with added sweetness, like a very light sprinkling of a sugar-cinnamon mixture or brush on some white grape juice or a very light sugar or honey syrup. Hope this helps..
I live in condo and go to park to grill out. SM
I use an automatic lighter, but the thing stinks. It's just a cheapie thing, maybe they all are. Are there any better lighters out there? I'm not taking Sharper Image, but just something better you might use to light candles, start a fire or what not?
I'm sure I sound stupid. I'm not exactly Miss Handyperson. If anyone has any ideas, I would appreciate it. Or should I just go to Home Depot and try to find someone (which is the problem with that place) to help.
This has to be the dumbest question asked all day on this board, I know.
Oooooh, I forgot about Spitfire Grill. It WAS great.
nm
Cooked on the grill, loaded with everything but the kitchen sink. LOL. nm
nm
Did anyone ever make small flounder fillets on the grill. I know they need to be done quickly
because they are so small and thin. How long should they stay on there. I tried them one time in a pan and they turned to mush.
|
