recently my room mate and i have been grilling out pork tenderloins left and right. shit is amazing.

what do you guys normally grill?

I definitely share your passion. Nothing quite like grilling outside on a warm day while drinking a cold beer and smoking a bowl. I usually buy a big tenderloin, t-bone or sirloin, marinade it in something on a whim and grill it medium well. If I'm not grilling beef, its chicken breasts or porkchops on the bone. I always like adding vegetables to my meals with meat, but I never grill my vegetables unless its corn on the cob. My ideal grilled meal is one of those aforementioned steaks grilled medium well, steamed asparagus with hollandaise sauce, freshly mashed potatoes and a dark beer. mmmm

Theres a butcher not far from me....I grill everything. I love grilling fish that ive marinated for a day or 2. Fresh caught trout or swordfish/salmon from the fish market near by.

What do you marinate it in?

Too easy.

My family grills mainly chicken and burgers, rare occasion we'll do ribyes. We really don';t do pork on the grill.

F*CKING cannibals.

Fresh lemon juice, Cajun spice, dill. some other stuff depending. Usually use a fish rub or just rub salt and pepper on it and let it sit for 24 hours in the fridge....comes out incredible.

i don't own a grill :( but then again i'm single and have lived alone for most of the last 6 years. a grill is something on my list to buy as i start to save up some cash. do you guys use propane or charcoal?

I have a beautiful Weber gas grill. Love it, now that I've found out how to avoid the dreaded "gas marinade".

I usually do burgers & sweet corn (in the husk). Haven't figured out the secret to a good steak yet so I'm stickin with burgers.

care to elaborate for the ignorant n00bs like me?

i dunno how common it is, but i used to have food come out of the grill that had a distinct gas flavor on it. it was reeeeally a manhood-killer to have to serve friends, neighbors burgers that tasted more like gas than anything.

come to think of it, i've had that happen with charcoal (fluid) too.

I think it has to do with un-ignited gas that's out-gassing up thru the meat while it cooks.

just plain NASTY.

the trick being, to make sure the charcoal &/or burners are completely lit, and the fire's hot enough. one of those DUH things, but I never learned till I made the mistake a half dozen times.

We normally grill chinese pork spare-ribs (Zhū ròu chāshāo) on the barbecue. Tastes F*CKING delicious when done right. Serve that stuff with homemade egg rolls and you're good to go!

The trick to a good steak is speed. I've learned that if you char the outside quick and Then do the heating to what ever you want (any thing more then medium rare is for vaginas). It locks in the bloods/juices which is where most of the flavor is.

It's funny, I always try to use the same method on my burgers and they end up all small and pathetic. So I wouldn't recomend that method on anything other than steak.

Secret to grilling a good burger:

Buy the leanest beef you can. It'll shrink less. Some complain that it has less flavor. To combat that (and the secret to proper cooking):

Put a tiny pad of butter right in the middle when you're forming your patties. I'd say 1/2 to 1/3rd teaspoon.

When you're forming your patties, take care to "fix" breaks in the meat. The patty should be smooth all the way around. This is the best way to lock in the moisture. The burger will crack as it cooks, but by that point things should be locked in pretty well.

The butter adds great flavor and somehow seems to regulate the heat. There's a much greater tolerance for how long you can leave the beef on the grill and still have the burger turn out perfek.

I do mine relatively slow over medium heat.

Hurray for using my keg as my BBQ.

holy shit omega that sounds so good

I grill pretty much any and everything I will use a propane grill but I perfer to use charcole I like the taste better. Like on these dets we go on I pretty much grill everynight because I dont have a stove or anything and I hate microwaved foods. If you want a fast decent marinade gets the jack daniels mesquite marinade its pretty good on steaks. I will usually use a dry rub and then marinade my steaks in a combination of new york steakhouse/chicago steak house from A1. I really like how it comes out. Or beer cook chicken shit is aswome.

I am proud to say that the best steak i've ever had I made myself. There's a butcher at the town market that's like 3 minutes from my house and I like to get (when i can afford it) ribeyes, cut about an inch and a half thick. I tell them to not trim the fat, either. I dont care what any of yall say, the fat is F*CKIN delicious and it's a shame to let it go and let them make soap out of it.

I believe the keys to a great steak are 1) CHARCOAL. 2) letting your steak sit out until it comes up to room temperature before you grill (after spending a day in the fridge marinating, i take it out the next day and let it sit out in it's bag o marinade all day untill i grill), 3) hot and fast grilling and 4) a good marinade (unless you've got a hold of some prime, dry-aged stuff, then marinading would be a sacrilege). Oh gawd, my steak marinade... oh lord...

yeti, i give you permission to make me some steak.