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Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
I usually spatch a chicken every Sunday for use in meals during the week. I like brats, steaks, fish, fajitas, baked spaghetti, shrimp, etc. All done in under the timeframe.
Johnsonville ORIGINAL brats (not the beer brats or the stadium brats)
Cedar Plank Salmon
XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating
San Antonio, TX
I am liking the idea of brats or thick cut pork chops. Any solid recipes for those or just marinade and grill?
For brats I just throw them on the grill at some temperature that is not above about 350. It's the easiest cook I do. I haven't found that boiling or simmering in beer +/- onions really makes a great brat better.
For pork chops I season with whatever is in my rub cabinet that sounds good then throw them on the grill. However, I know there are some folks here that have special marinades, rubs, and sauces that can take it to the next level when you want to put in a little extra effort.
Spatch Chicken, Turbo Ribs, Flank Steak.
My thought is anything under 4 hours start to finish is fast. Not a big fan of burgers since we got the egg, too simple when I can make a whole chicken or something.
Brats. We really like the Johnsonville Beer Brats.
Simmer on the stove with butter, beer and onion until hot...but I've left them for up to an hour. Throw on the grate to crisp them up and eat. Lots of sauerkraut and hot mustard!
Definitely burgers and steaks (usually sirloin or filet) and sometimes some shrimp. I did some surf and turf of filets and grilled shrimp for the wife for Mother's Day which was quick and easy and turned out fantastic.
I want to say boneless/skinless chicken breasts, but I like to let those marinate for at least 2-3 hours.
Cedar table w/granite top
Ceramic Grillworks two-tier swing rack
Perpetual cooler of ice-cold beer