Easy guy cooking recipes..

[joyriiide1113]

Please post up your easy cooking recipes. I've been grilling my foods outside and need more variety. Barbeque chicken can only taste soo good. So go ahead and post some quick snacks or cooking tips that don't involve too many steps and are easy to prepare.

On another note, Mom bought me a George Foreman Grill and I want to start using it tonight. I took a couple 6oz chicken breasts and threw them in a big zip lock baggy with half a cup of Garlic and Herb marinade. When i get back home I want to cook them in the G.Foreman. My question here is that the grill is digital and there is no low-high settings. It reads in degrees "F" like an oven would show. What temp and time should I cook these chicken breast?

Joy

[PRB]

With my Foreman, I discovered that the only way I could cook something that thick without burning the outer edges was to unplug it (mine has no power or temp settings).

Do you grill steaks or vegetables outside at all?

I try to mix it up...you're right in that BBQ or grilled chicken can only be done so many ways

Zucchini with Garlic and Herb seasoning:

Form a foil cooking packet with two layers of aluminum foil

1/4" slices of zucchini laid flat in the foil

Diced green onions (approx 3 per zucchini)

1 T of butter per zucchini...more or less to your taste

1/3 cup water

Toss it all in the foil packet, then liberally coat the top of the vegetables with Garlic and Herb seasoning (I buy premixed Tone's brand)

Approx 30 min on med-high heat, turning the vegetables 2-3 times during cooking, especially as the water evaporates. On occasion, I add a bit more water or butter to keep things moist enough to cook the slices until they start to go semi-transparent

It cooks just as well on lower heat for longer time periods if you're slow roasting something.

[LQ9SS]

My take on ribs:

I prefer dry rub only, but if you wish to add bbg sauce that is perfectly fine.

Dry rub: I can't give specific measurements because... well... we are men and we don't use measuring untincels

Paprika
garlic powder
union powder
salt
black pepper
(little pinch) cumin
dry mustard
6 pack of beer (for you of course )


Mix all these spices in a little bowl, then sprinkle them on your slab of pork ribs and rub the spices into the meat.

Fire up the grill and only turn on one side(medium high heat). You will be cooking the ribs on the side that isn't on, also know as indirect heat. This is key when it comes to nice and tender ribs.

Cook for about an hour, flipping the slab of ribs every 15 minutes. The cooking time will vary depending on your make of grill. After an hour, cut off a riblet and taste, if it is still tough cook a little longer.

If you want to add BBQ sauce, do so at the last 15 minutes of cooking time. What I like to do if I am using BBQ sauce, is take your favorite sauce and mix it with a little ketchup, brown sugar, and hoisin' sauce (japanese bbq sauce). It makes it taste homemade.

Bon appetite

This rub also taste great on chicken. The key when it comes to grilling chicken is to buy the breast/thighs with the bone still in it. They will come out a lot more juicy.

[wytstang]

I stopped cooking chicken on my GF grill, there were to many times it left uncooked centers. I was cooking them @ 400* for 20-25 and it still had raw spots so be sure to check your food. I did end up with salmonella poising and I would rather have a severe flue or a really high fever. Steaks and burgers I will still cook on there since I like them both med so I'm good.

[wytstang]

If you want a quick marinade try Dale's Seasoning it's a black coffee color liquid that only needs 10-15 minutes MAX. If you leave it to marinade too long the food will be very salty.

[dave40co]

Try some pork tenderloin, cut some slits in it and stuff with garlic chunks, wrap it in bacon and secure with toothpicks and indirect grill until the internal temp is 160 degrees. Let it rest off the grill for 5 min. and slice into medallions. Serve with your favorite BBQ sauce, a veggie and Rice-a-Roni flavor. One tenderloin serves 3 or 4. I usually cook it on a charcoal grill but I am sure a gas one will work at a lower setting.

I like using this BBQ sauce for the pork,
1 cup of favorite sauce
1 chipotle chile chopped and seeded(they come in a can in the hispanic section of the grocery, what you don't use you can put in tupperware and keep in the fridge for months)
Mix it in a large coffee mug and nuke it for 1 minute
(cover the cup while nuking!)

Also a very impressive meal for a date!

[corvettecrazy]

If you want a twist on chicken. Find the cheapest (not low fat) version of italian dressing and leave the chick in it over night and all day. Grill it or toss it on the foreman that night. Should come out REALLY tender with great flavor.

[Ern]

I do alot of chicken with italian dressing but for reasons stated above im going to stop putting chicken on my foreman grill (have 2! :-)) becuase of the uncooked centers on thick chicken breasts.

[Dailyshine]

You could try slicing, or "butterflying" the chicken breast in half then using the Foreman grill. That way you won't have one thick piece of chicken. It'll cook faster, more even, and bonus...you won't have to worry about salmonella. Just make sure you have a good sharp knife.

Also, investing in a food thermometer would be a good idea. 165 for chicken. Breast meat can dry out real easy if over cooked.

As far as the poster cooking tenderloin to 160 degrees, I think that's a bit too much. Pork can be as low as 145 degrees. Trichinosis is killed off by then.

But if the meat is still tender...then carry on I LOVE pork tenderloin.

[RikBakke]

shish-kebobs on the grill are pretty easy to make. The key is to not have the meat too thick on the skewer, especially chicken.
Grab a yellow onion (vidala sweet or similar), green pepper, fresh mushrooms (fresh shiitake are great), firm tomato, carrot and your favorite meat. a good marbled tri-tip sirloin cut is a good choice.
Other veggies work okay, too. Oh, I forgot, little whole potatoes or small cut potatoes are great, too.
Yes, the tomato will stay on the skewer if you don't disturb it too much.

Cut veggies and meat with a cut for good skewage.
Marinate with olive oil (lightly) and with Kikkoman's Teriyake sauce/marinade. pre-marinate the meat if you wish with the teriyaki sauce. A generic seasoning salt is good also - or dust lightly with sea salt. Everything is good with teriyaki sauce.

And you can custom make a kebob for someone as needed. I like to make a few meat sticks for me.

Grill on low to medium heat in a closed grill - check often. Turn ~3-4 times. Don't worry of some of the items on the skewers don't 'turn' well.

Chicks dig 'em. At least the wife and teenage daughters think so...

As always, beer enhances the preparation, cooking, serving and eating experience. But get the heavy cutting done before the 2nd or 3rd beer.

[dave40co]

Originally Posted by Dailyshine

As far as the poster cooking tenderloin to 160 degrees, I think that's a bit too much. Pork can be as low as 145 degrees. Trichinosis is killed off by then.

But if the meat is still tender...then carry on I LOVE pork tenderloin.

The only reason I cook it to 160 is to make sure the center is cooked and still not raw. Trichinosis in domestic pigs is no longer a problem. And YES the pork is still tender, juicy and delicious.

[Sludge]

According to the Center for Disease Control fact sheet:

How can I prevent trichinellosis?

* Cook meat products until the juices run clear or to an internal temperature of 170 o F.

Trichinella is now rare in domestic pigs, but not unknown.

I have eaten raw pork in Germany but I would never do that here.