When StreetFire.com had a forum, someone created a thread for sharing grilling techniques and secrets, it was a great way to learn styles of cooking from around the country and around the world, so I decided to make one here .

Any ideas you share don't have to be restricted to grilling, they just have to be delicious .

I'll start off by saying my favorite thing to grill is Skirt steak. It's cheap, it's quick, and it's virtually impossible to mess it up haha. A dash of salt and pepper, and some A1 or Worchestshire (spelling?) sauce and you're set!

Also, a friend of mine, whom calls himself Grillmaster Flex, showed me how to make this Italian-style Honey Chicken. It's great tasting, low-fat and especially great for people with diabetes.
You start with some boneless, skinless chicken breasts, cut it up into 1 inch (give or take) cubes, and fill up a metal 2 inch baking pan, spread evenly. Sprinkle a couple dashes of salt and pepper over it, then fill the pan about 1 inch up with water. Afterwards, cover the chicken with your favorite honey, cover the pan with aluminum foil, and stick it in the grill over high heat.
See, what happens here is the water boils the chicken, and when the water is evaporated, a honey residue is left that coats the chicken.
Make sure to continously stir the chicken about every 3 - 5 minutes and keep adding honey, don't be scarce with the honey! I use about 3/4 of the small bottle of honey when I make this.
Keep an eye on it! And as I said, when the water evaporates, a honey residue is left, just stir the chicken around and get it nice and coated, and bon appetite'!

 

I tend to go crazy with marinades... and one that I found the best....

Your favorite bbq sauce....
Mix it with some good ole coke....
The proportions are very different per taste, but the last batch of marinade I made was about a half a can to a bottle of bbq sauce...

It lets it get nice and runny so that the meat can soak it.....

I used this on some thicker steaks, and man does it get them nice and juicy....

 

I'm a big fan of a salmon fillet, lightly buttered on the skin side dropped in foil. Before sealing it up, take the pink and dust it lightly with garlic powder, crushed black peper, onion salt, and a sash of dill. Cut a lemon in half, squeeze one half over the pink, and pull out some of the pulp and sprinkle it on. Lastly, take a potato peeler and skin off a bit of zest from the outside of the lemmon and let it fall as it will over the fillet.

Serve with BBQ'd broccoli, baked potato, and a lightly browned roll with jalapeno jelly.

MMmMMmMMMmMMM

*you can sub out the butter on the skin for an ounce of Corona if you're a health nut.

wlorton: as for a marinade i usually drop in a cap full to a shot of something cheap like cuervo gold to cap it all off. helps bring the fat out of beef and the alcohol evaporates out so you don't end up tasting it.

Also: Jamacan Jerk <-- 'nuff said

OMG! The Best Elk Taco Meat EVER:
1 lb elk burger (beef fat, not pork)
1 8 0z can of tamato paste
1 pack McCormick's Hot Taco Seasoning. <-- no matter how i spice it, this comes out better

brown your burger until it is still SLIGHTLY pink. Add tomato paste and stir well. Add 2 oz of water (no more!) and pack of taco seasoning. stir stir stir and shut off burner, but dont remove from heat. <-- best. meat. ever.

 

I am definately gonna try this next time I make a New York Strip or T-Bone, I never thought of mixing soda with bbq sauce .

I don't even like seafood and that's got my mouth watering a little haha.
And I really wanna try that Elk meat taco, but I don't think I could even get elk meat around here

 

south florida... hmm... swamp elk?

 

If you guys have never tried it... I had it once... Turtle burgers, when I was younger we were down near a mississippi river town, (in Iowa) and they had turtle burgers. I tried to on accident by ordering the wrong thing or pointing to the wrong number in the menu, but MMMMMMMMHMMMMM

 

Haha, no such luck, but gator on the other hand Pretty delicious for such an ugly creature haha

 

i've had gator and i enjoyed it. Nothing I would go too far out of my way for... but not bad at all.
Never had turtle...

For a while there was nothing going on at work so we would go cat fhishing all night and skip the next day. If you set a fire near the water it will draw out water moccasins. some quick machette work and you are read to go.

on the belly side, cut a little slit in the skin and peel it back like the collar of a button down shirt. once you get some loose sking to work with, turn it inside out and peel it off like an old sock stopping just above the vent (*** flap) . run your thumb along the spine (on the inside) and remove the entrails. chop it off just north of the *** flap, but ABOVE where the intestines mean the vent (dont taint the meat!).
rinse and find a forked fresh cut stick.

secure the tail side to one fork, and loop the body around between the forks. attach the head side to the other side and leave it about 12-18" ocer a good bed of coals. rub with whatever bbq sauce is in your buddy's glove box (kfc honey mustard +2 standard bbqs = best) and cook until light white (like chicken)

enjoy, but watch for small rib/spine bones.

Safety note: burry the head, or push it into the fire. a snake's head is almost a dangerous as a live snake!

WM = better than western diamondback/timber rattler as they are more 'athletic' (read as: rattle snakes are lazy)

 

Yup, you can't go wrong with some Gator Tail. God, I haven't had Gator in a couple years!