15 Out-of-the-Ordinary Foods to Grill

 

I cooked every MEAT in the CHEAPEST Grill I found, it blew my mind!

Video taken from the channel: Guga Foods


 

Tomahawk Ribeye Steak | Grilled Tomahawk Ribeye on the PK Grill

Video taken from the channel: HowToBBQRight


 

The Art of Grilling: How to Grill a Burger

Video taken from the channel: Art of Manliness


 

$75 vs $7 Grilled Cheese: Pro Chef & Home Cook Swap Ingredients | Epicurious

Video taken from the channel: Epicurious


 

Smoked Gator | Whole Smoked Alligator Recipe

Video taken from the channel: HowToBBQRight


 

The Art of Grilling: How to Grill a Steak

Video taken from the channel: Art of Manliness


 

3 Grilled Breakfast Recipes | Good to Grill

Video taken from the channel: The Domestic Geek


1. Pizza Forget delivery and DiGiorno—pizza is great on the grill! Simply brush olive oil on flattened dough (you can 2. Clams Nobody should shy away from throwing seafood on the grill—especially shellfish. The only prep for grilling 3. Meatballs Place the uncooked formed meatballs on the. Let’s put it this way: there are very few things we don’t like on the grill.

For even more summer cooking ideas, check out these summer barbecue. The best veggies for the grill are sturdy and develop sweet flavors: Sweet peppers (6-8 minutes each side) Onions (5-7 minutes each side) Zucchini and other summer squash (5 minutes each side). The 15 Healthiest Foods You Can Grill This link opens in a new window R.D., for some unexpected, but extra nutritious, foods to add to your grilling.

Greek chef Maria Loi’s grilled take on the quintessential Italian comfort food is ridiculously easy to make: Just place parboiled sheets of lasagna on the grill until they blister like flatbread or naan; then remove and layer on a platter, alternating with spoonfuls of tomato sauce and handfuls of cheese. It’s so simple we may never go back to. The corn for the relish, a spoonable version of the popular Mexican street food elote, also gets a quick char on the grill; the other toppings need no cooking. Get the Recipe: Sweet-and-Spicy. 15 / 50.

Taste of Home. Grilled Angel Food Cake with Fruit Salsa. I love the roasted flavor that grilling gives food, so I decided to make a salsa from grilled vegetables. I think this recipe would also taste great using plum tomatoes.

Also, if you can’t use wood chip charcoal, you might try adding a little liquid smoke to the salsa while. Whether you’re looking for easy ideas, BBQ inspiration, or just trying to find cookout food everyone will enjoy, we love these grilling recipes that will please even the pickiest of eaters. There are lots of steaks, hot dogs, pork chop.

These hearty foil-packet potatoes turn out beautifully over a campfire, on the grill or in the oven at home. We sometimes leave out the sausage and serve the potatoes as a side dish. Either way, it’s so easy, and the spuds can be served right from the foil pouch for easy cleanup.

Sure, you could grill another hot dog tonight. Or, you could try one of these 30 recipes for foods you never knew you could cook on the grill. Click to toggle navigation menu.

List of related literature:

Grill vegetables over a medium-hot fire (you can comfortably hold your hand 5 inches above the cooking grate for 3 to 4 seconds).

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

My father did a lot of research on the subject of grilling.

“A Taste of Upstate New York: The People and the Stories Behind 40 Food Favorites” by Chuck D'imperio
from A Taste of Upstate New York: The People and the Stories Behind 40 Food Favorites
by Chuck D’imperio
Syracuse University Press, 2015

Popular grilled items include bat, poultry, pork, tofu, fish, and quail eggs, and such vegetables as okra, mushrooms, zucchini, lotus root, garlic, and potatoes.

“Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture” by Bruce Kraig, Colleen Taylor Sen Ph.D.
from Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture
by Bruce Kraig, Colleen Taylor Sen Ph.D.
ABC-CLIO, 2013

For smaller pieces, such as crosswise slices of zucchini or unpeeled garlic cloves, a grill screen coated with oil prevents the pieces from falling into the fire (see page 23 for more on grill screens and grill trays).

“Mastering the Grill: The Owner's Manual for Outdoor Cooking” by Andrew Schloss, David Joachim, Alison Miksch
from Mastering the Grill: The Owner’s Manual for Outdoor Cooking
by Andrew Schloss, David Joachim, Alison Miksch
Chronicle Books LLC, 2010

Grilling by true grill (char-grill)/barbeque Once again, it is very important that these types of grills are pre-heated so that food items begin to cook immediately on contact.

“Professional Chef: Level 1 Diploma” by Neil Rippington
from Professional Chef: Level 1 Diploma
by Neil Rippington
Thomson Learning, 2007

Grill Exposing an ingredient (small, tender pieces of high quality meat, poultry, fish, vegetables, or slices of sandwich bread) to the direct, or sometimes indirect, heat of a charcoal, gas, electric or salamander grill or toaster.

“The french chef handbook: French chef” by Michel Maincent Morel, Editions BPI
from The french chef handbook: French chef
by Michel Maincent Morel, Editions BPI
Editions BPI,

Grill squash, zucchini, and bell pepper in a grill wok, covered with grill lid, over medium-high heat (350° to 400°), stirring occasionally, 5 to 7 minutes or until vegetables are tender.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Items that are grilled, like steaks, grilled veggies, and grilled chicken are prepared at the grill

“Starting and Running a Restaurant For Dummies” by Carol Godsmark, Michael Garvey, Heather Dismore, Andrew G. Dismore
from Starting and Running a Restaurant For Dummies
by Carol Godsmark, Michael Garvey, et. al.
Wiley, 2011

Vegetables like corn, potatoes, peppers, and mushrooms can be wrapped in aluminum foil and cooked on a grill.

“The Encyclopedia of Nutrition and Good Health” by Robert A. Ronzio
from The Encyclopedia of Nutrition and Good Health
by Robert A. Ronzio
Facts On File, 2003

1 You grill food when you cook it over or usually under a strong heat: We could grill the chops on the barbecue.

“Harrap's essential English Dictionary”
from Harrap’s essential English Dictionary
by
Allied Publishers Pvt Limited, 1996

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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95 comments

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  • I might never in my whole life understand what “gamey” is to people. I’ve eaten my share of wild creatures and have never tasted a flesh I thought was gamey. I’ve seen people all but gag at smelling meats that I thought smelled amazing.

  • Here’s what I like about this video Guga. First of all, I’ve been a fan for a long time, but most people don’t have all the fancy equipment you and your nephew/co-workers have. A lot of us will never have a chance to deep fry wagyu just as an experiment, although I admit I watch all of your videos and imagine how nice it would be. This video is down to earth and more relatable than every other video you’ve made. Thank you

  • I watched your camping treats video because I’m going camping this week and now I am obsessed with your channel my mom and I are crazy about all the recepies and can’t wait to try them ��������

  • I feel like he added way too much to her recipe thats why they send the ingredients they do not so you can just throw out what you dont want

  • Normally we see Frank do all kinds of wild alterations to the recipe he’s been given… This time he mostly followed the recipe and then showered her with compliments on how delicious and creative it was.

    Lesson of the day: No one can compete with Grandma’s cooking. No. One.

  • What a cute brunch!
    Take me to this summer cabin with you! Haha.
    However, when you were feeding the deer, I couldn’t help but LOL because I thought of Louie CK’s joke about why he hates deer and his encounters with them living out in the countryside ��

  • How’d those steaks move on their own? 3:40 you close lid (you also played with temp knobs) and when you opened the lid 3:51 the steaks MOVED to a different spot on the grill… was there some editing done of little devils inside that gas grill doing your job? 😉

  • Minsan nga naicp q pg mga bata lulutuan q ng burger s bahay. Ang ilalagay q n extender ay carrots at ung malungay leaves. Iblender q carrots at malungay leaves bago q imix s meat pr nd nl pancn may vegetables burger nl. Wl aman lasa malunggay leaves at carrots eh. Mukha kc nd mga kumakain ng gulay ung mga bata nkikita q s youtube eh. ������

  • where did you find that grill sizzle sound effect in the beginning of your video? We have been searching for that specific sound effect for a while now

  • 3:35 you closed it and the steaks was on the right side.. then you tell me to let the grill do the work. then you opened it at 3:50. And the steaks were on the left…Did i miss a step?

  • I always loved this show and these chefs and watching them interact from their homes just makes it that much more wholesome ���� no matter your chef level, we all have our own kitchens and things to learn from each other ❤

  • Man you honestly have the best bbq channel on YouTube. I’ve used just about every single one of your videos and nothing coming off my grills has been short of phenomenal. Cheers to you man ��

  • We just bought our first tomahawk cut today and this was the first video we used as a guide. We’ll let you know how it goes but this looks beautiful and doable with what we have on hand! Thank you for sharing, beautiful ��

  • Where do you find the recipe for that picture at the end that reads “French Toast 3 ways”? I found one but it doesn’t shows the one on the picture.

  • Jesus Christ is Lord and is our way to the Father he died for our sins saving us from Hell and rose to life on the 3rd day Jesus paid it all on the cross he’s our only hope anyone who’s an athiest and unbeliever God loves you so much he sent his son to die for you as well Hell is very real please humble yourself, repent,and accept the gift of salvation through our Lord Jesus Christ also no other god or religion saves but Yeshua the Messiah (Jesus Christ) alone he said it himself he’s the way, truth, and life no man comes unto the Father except by him please take my message seriously because we are in the end times and Jesus is coming soon seek him while he may be found God bless

  • So it’s a t bone that I loathe because by the time you frikin sirloin is done your tenderloin is promoted to Sahara sand texture. Then a ribeye beautiful but tricky because if the eye is to big your gonna end up with either overdone meat or a big chunk of fat… And tenderloin is bla steak only soft no superb flavors… Try a frikin hanger steak

  • making brugers isn’t even manly i can make good burgers easy and im female i wonder where that setero type of making brugers & grilling came out, it’s not a manly subject, hell i seen some asian males with wifes who can do nails better then me and im female talent is skilled born not gender born

  • I wouldn’t want to eat that burger that he’s had his bare hands on about 20 times… gross. Who knows where his hand was before making this video.

  • i like to add a couple two tree splashes of worcestershire sauce as i form the burgers. really gives it a great umami flavor. thought i liked cast iron burgers better until i tried this method. nice video, burgers came out great!

  • Love this! I’m trying to eat healthy and really struggle for breakfast ideas as I don’t like eggs (at least not every day!). Please can you suggest some recipes? Thanks so much! Love your channel! xx

  • You guys you’re seriously turning into a muck Bang channel. You’re teasing in that way on purpose. I can’t get that Patty melt out of my mind.

  • damn just the name of this channel gives me a chub….hopefully it is reality. real men ignore social media and eat meat and shoot guns, and love their wives:)

  • One day I will visit America, not to see L.A, not to see new York, but to experience the culture. I want to experience a deep south cookout and a black cookout, damn you guys really know how to eat well. You put us in the UK to shame.

  • What size was the patty? What seasoning did u put in beef mince? How much time did the patty take in grill to cook each side? What was the temperature of the patty?

  • @Guga Foods It would be awesome if you tried grilling Emu steaks or burgers! I have an allergy to mammal meats and I swear they taste exactly like beef steaks. They are the only red meat I can eat. I recommend you order from Amaroo Hills farm. They have some really great products!

  • So to smoke a meat used a can of water and wood pellets? Or can you soak wood chips in water and sprinkle them on the coals? Please refer me to some good instructions I’ve been wanting to learn how to smoke meat.

  • Yt puts this in my recommended every couple months. I’ve seen this video through about 5 times now and haven’t had a chance to try yet

  • Wow these are just brilliant!! Eggs and french toast on a grill, I would have never thought that was possible. Can’t wait to try them all! ��

  • Use high smoke point oil (avocado, peanut, canola, sunflower and corn oil) instead of olive oil and flip the steak every 30 seconds to avoid getting a grey overcooked ring around the delicious pink stuff in the middle, you’re all gonna say that I won’t get grill marks, well I am gonna get grill marks because I’m gonna flip them more than once

  • Pro tip: 1) buy dry aged steak if you have it available. 45day is the sweet spot in my opinion. 2) salt and pepper the steak 24hrs in advanced with a flaky kosher salt and rest in the fridge on a baking sheet w/ wire rack. EVOO the next day right before the grill. Trust me and you’ll thank me later.

  • Cast iron skillet over gas any day. There are only three options when it comes to steak. Charcoal, wood, cast iron with butter, herbs, kosher salt and course ground pepper. Medium rare!

  • Folks, don’t be scared to try gator. Its delicious. I miss eating fried gator po’boys since I moved from Mississippi to Arkansas. This looked awesome!

  • Bruh. Big fan. But gator??? ������

    Malcolm was being polite. Notice after eating the first roll he didn’t go back for another. He always goes back for another helping. But not this time. �� �� ��

  • Frank failed cuz he didn’t make the tomato soup, and he definitely went over the $7. But he was great fun to watch along with Beth, who is a superstar as far as I’m concerned.

  • I tried this entire recipe and it tasted excellent! Few things I noted, letting the break soak for the ten minutes made it hard to stay in a skewer, so I wound up grilling them directly on the grates individually. Also, the potato foil pack may not need any oil since the sausage fat cooks out a lot and made more than enough to coat the potatoes as they cooked. Overall this was a great recommendation and I’ll be making it again!

  • Okay you guys might be mad but I really don’t care Beth is like the best she is so positive always talking about her grand babies and her quickie pies ��

  • Touch raw meat, open olive oil, manhandle pepper shaker… As a ServSafe certified restaurant worker, this is cross-contamination at work. Hope you don’t get anyone sick…

  • if the poor citizens of North Korea were allowed to see how the “other half lives” there would be an instant civil war…….gayronteed

  • Guga you need to cook COXAO DURO (on papaya) using a brick-made grill while drinking a BRAHMA.

    Now that is what call Brazillian Perfection.

  • Interesting fact: This would not be a $75 sandwich. It would likely cost around $150 (given an actual cost of $75), because you have to turn a profit off of ingredients, plus you’re paying the fixed costs every month. Of course, I’m sure that they would have stretched the ingredients out and lowered their cost by cleverly sourcing ingredients and buying in bulk (when possible). Of course they could also offset the cost by selling more sandwiches (likewise, they could lower the price to sell more sandwiches).

  • i know we at home cause of covid but am I the only one who is wondering how they did that box transition? I’m almost more concerned they have a whole camera crew in their house which isn’t very “stay at home”

  • awesome wow so cool channel, please subscribe to my channel I’ll be posting some awesome huge haul, via daughter just got married June 25th 😉

  • Can you do something for breakfast without eggs please.! I have a severe egg and not allergy and I LOVE all your recipes! Thank you so much!!!

  • I know it’s nothing major, but I feel like when he completely ignored the soup she sent him that he was insulting her. He could’ve at least used the soup and reduced it and added tomato chunks to make the “fondue” or whatever it was called. For me that would’ve been a slap in the face. If I was swapping ingredients, I’d take the experience as a whole unless an allergy was involved. Beth did a great job with this especially with no directions, just ingredients and one help line. I doubt she could hear his commentary until after everything was over with. I’m glad everyone seemed to have fun with this though.

  • I found out about your channel from Yolanda from how to cake it’s video with you. since then I watched a few of your videos, subscribed, and have been binge watching all of your videos! I loooove this channel and am so glad I found it!❤️

  • I smoked my family and seasoned it beautifully with some AP rub. I smoke em then season em and rinse and repeat. Delicious succulent meat

  • Damn damn damn!!!! Man y’all really out did yourselves Malcolm! Easily my favorite video out of all of your videos. And I love ALL of them �� good stuff!!

  • I’ve seen Steve Rinella on his show MeatEater put bone marrow on chunks of meat. I think thats the way I want to try it before I just slather it on bread lol.

  • 1: Get the grill hot as fuck
    2: oil
    2.5: put steak on
    3: don’t touch it for at least 5 minutes
    4: flip
    4..1: dont touch again
    5. Take off
    6. Let rest for at least 5 minutes (juices, importatn)
    6.5 eat
    7…. something here…
    8. do dishes
    8.5; fall asleep on the couch
    9: wake up, slightly drunk, at 12 pm
    10: go to bed
    11: get up for work
    12: did i turn the propane off?
    13: existential dread because of ^
    14: call wife (or partner or roomate or kid)
    14.5: explain how to check propane
    15: no, clockwise
    16; are you sure? all the way???

  • This is enough to covert a vegetarian…great result…WARNING dont watch this if you are already peckish and the larder is bare.

  • My grilled cheese, 3.65 cheese strong cheddar
    Butter whole wheat
    Nice sweet spicy mustard.
    I sear the bread with butter
    Then i fill the seared side with grated cheese mustard
    Sear the outside, let the cheese drop out a little and fry crispy around the edge
    Yeah.

  • His steaks are barely caramelized. The charcoal wasn’t hot enough when he put the steaks on. If you have the grates hot enough you won’t have to worry about the sear marks.

  • I saw the 3 piece of steaks on the far right side..and he was saying not to touch it…don’t be afraid of the fire..5 minutes later it was in the middle..something went wrong in there?…

  • That’s the way to make a sandwich meal. That was a great and interesting job. Thanks to your friend for sharing with us and you both did a fantastic job. Now I know that there is more meat than just the tail.. ���� Keep up the great job and videos.

  • putting the impression in the middle of the burger doesn’t work. I’ve tried it and the burgers still bloat up in the middle, better option i’ve found is to make a volcano impression on one side of the burger

  • 15:30 “And this is the coffee mug I’m gonna use, ‘once a princess always a princess’, yeah this is mine, yes it is.” Frank is such a complicated and adorable cinnamon roll.

  • The art of how to not be a man fits this channel better. Gas grill, only season 1 side of the burger and still not put tge right side down first. PFF

  • Ratio 80/20 of beef. Wich ratio of beef? Chuck, brisket, shortribbs??? And he says not to overwork the burger, thats exatly what he is doing.

  • I don’t think I’ve ever had a BBQ’d burger with ZERO condiments….I need bacon, tomato, onions, mustard, ketchup, pickles……this presentation could not have been LESS inspiring….

  • All I can as a engineer is, try to make a cheap grill for $34, and make sure that everyone in the whole supply chain makes money. That’s why the walls of the oven are thinner than the top of your pen. Awesome video though Guga!

  • So you can’t be manly and grill… You can be fem (hell, even female) and still grill the perfect burger, you asshats!! Maybe y’all should think of a new slogan with you fem mustache dick cheese!

  • I have never closed the lid while cooking a steak! Isn’t that why we go to restaurants for steaks on the grill? Open flame… geez. And now butter? Go away

  • Porra, isso aí a gente faz no Brasil toda hora e nem é numa churrasqueira. A gente pega alguns tijolos, põe uma grade em cima e já era.

  • Your nephew is like my cat. He can be out all day but the second I finish cooking some meat he mysteriously pops through the cat door and is ready for a taste.

  • Probably the
    worst how to cook a perfect steak video ever. This man cooked 6 steaks on two different grills yet he only presented 2. I’m Guessing he’s cooking the gas grill steaks extra well done crispy on the phone. The dog ate the fillet and it was too late to show it on the video

  • Hi! If you are using a webber charcoal grill how much clearance between the grill and the coals before grilling? My burgers are black & raw!!!

  • I would love to see you BBQ with wood versus wood charcoal versus regular charcoal with and without lighter fluid vs coconut husk xcetera please��������❤����

  • I would eat the 75$ version. Looks delicious!!! But I like my traditional grilled cheese where I make at home…bread, tomatoe paste and cheese and the triangle grill cheese maker. Lol. In fact making it right now hahah

  • Tsaka eggs. Panu dumidikit pg wl egg. Samen kc mahihirap pg gawa burger homemade nilalagyan extender n breadcrambs pr dumame gawa ng burger at may egg. Pg pangpabahay lang aman eh������

  • Barbecue in the US is the epitome of exaggeration in everything… Huge stake, huge amount of seasoning, huge amount of butter, huge grilling marks, huge amount of coal for no god damn reason. You can cook 10 lbs of meat with that amount of coal lel. Grilling marks like these are a reason to loose your job in a restaurant in most countries… Nearly burned outer surface and almost under cooked on the inside… I hope that beef its top quality otherwise its a gamble to eat that…

  • I would just like to bring back to life that this is the worst thing a human being could ever do to a steak. Very entertaining though.
    “Dont let the flames scare ya” he says with terror in his eyes as he hesitates to lower the lid of the grill.

  • That steak looks fantastic!
    Melts on my mouth, I just used that butter on the mashed potatoes for a side and let the full flavor on the steak not tasting buttery.
    I’m gonna try one soon!
    Thanks for sharing

  • This man just PAMMED his grill����‍♂️. Cut an onion in half, get your grill forks and while the coals are semi finished, rub the onion on the rack. Perfect grill cleaner EVERY TIME

  • Yeo Frank is mad disrespectful. You made this wonderful older woman Beth struggle and make mozz from scratch while following your recipe exactly. You were suppose to follow her recipe and instead just started adding all you’re own twists to Beth’s dish

  • I grilled on an old screen door on top of 2 cinder blocks in a field using mesquite wood that was laying around. The rabbits and squirrels were delicious.

  • You said to get the grill scorching hot when you place them on the grill. Do you turn it down at all once you place the steaks on (or burgers)? Medium temp once it’s on or leave it on high?? I cook on a gas grill FYI.

  • There is delicious crab recipe on my “Liked videos!” Check it!

    Also I recommend you try the Mexican Grilled Corn, it looks delicious.

    If I found something delicious, I will tell you!

    Or I will just like it, and you can check it on my “Liked videos!”

  • You forgot ketchup on the meatloaf. I would use the process for the ribs to make pulled pork or pulled beef barbecue as an experiment including the barbecue sauce.
    The text on the chicken translates as “free range red chicken” according to google translate.

  • The recipes you make always look good and your videos are so satisfying to watch! T_T I always watch them while eating. Keep up the good work.:)

  • I just don’t know why God made Ribeyes, if he cared about our Heart Health. If you guys vote me to be God, I will promise to make Brussell Sprouts bad for the Heart, and Ribeyes healthy.

  • Uh, if you don’t melt the cheese on the burger on the grill, your citizenship should be revoked. I can’t even right now knowing people are out there doing this. It’s a sick world we live in.

  • everyone in the comments acting like they just saw a couple of guys smoke beef ribs or something…who the funk even eats gators???!!! am I the only one disgusted by this???

  • Your videos are incredible. So impressed with the professional quality of your work: content, variety, camera angles, voice over, song selection and so on.

  • Every summer I buy the $25 portable propane grill at Walmart. The kind that uses the little green cans typically.

    The thing is simple and amazing. I use it for everything from direct grilling to indirect smoking. Briskets to smaller racks of ribs.

    It’s small, it’s cleaner than charcoal or wood for a grill that keeps going in my trunk.

    But it’s $25 a year for me to grill, where as other will spend several hundred on a grill that will rust out in just a few seasons.

  • You can realized how great e delicious a recipe will gonna finish when you pay attention on the weight of the cook kkkkkkkkkkkk stunning job!

  • I uses same 80 20 mix but make the mix with little French onion soup mix, pepper, garlic powder, and Worcester sauce Also use grated cheese on top the American stuff is mostly oil. The putting the indention in is good advice though.

  • Para los hispanos, lo del pollo llámalo pollo cuello pelado, el carnicero se enterara, pero lo mejor es ir a una granja, y pedirlo vivo, cortarle la cabeza y sacarle las plumas con agua caliente y un cuchillo, así conseguiremos ese pollo fácilmente, yo los crío y se hace muy simple hacerlo��

  • After Watching A Few Of Your Popular YouTube Channel, I’d Like To Compliment You On Your Editing, Your Grilling Expertise, Your Timing, And Your Butcher… You Have An Awesome YouTube Channel & An Awesome Butcher… I Wish You Well, As I’ll Be Watching From Here…

  • bruh i know you said cheapest but you shoulda made this a weber go anywhere grill video. it woulda been slightly more epic that way. plus the weber gives better bottom venting and has a ton of cool mods and aftermarket stuff for its community to indulge in. you should get one, you can get after market stainless steel grill grate or cast iron or the interlocking grill grates also come for the go anywhere. also a stainless steel griddle. anyway you get the idea.

  • Mahilig aq mgpakain ng vegetables s mga anak q. Aq vegetable din kinakain q prti. Eh may mga bata aq napapanuod pati ung uncle nl. Mukhang mga nd kumakain ng vegetables. Mghintay cl at tlg aq mgluluto tlg ok lang n mgblender aq vegetables at ihalo q s mga pangbata food ayan kagaya nia burger lagyan q carrots at malunggay leaves.masustansya ang malungay leaves. ������

  • The cost of your grill is mostly about Longevity and ease of use. Mine cost $199.00 @ Lowes. It has a crank to raise and lower the coals and is a great size.

  • You can tell a lot about a man by the way he seasons his meats lol.. salt and pepper are the old ways.. times have evolved and the human race has created seasonings that will give you a better taste experience when eating steaks. It’s okay to evolve brother ��

  • Fantastic. cant wait to try them…very innovative.
    i guess you love experimenting with french toasts ���� lovely twists to all F.T recipes.

  • You need a charcoal grill with an ash pan or coal grates you can raise up and down (like Chargriller). I’ve never been able to properly cook steak on a gas grill. Whatever you do to marinate your steaks, don’t put them in the refrigerator. They need to get to room temp.

    As soon as your coals are white, spread them out. Put on the grates and raise the coals up as high as they will go. Let them heat up the grates and burn off what’s left from what you grilled yesterday. Clean the grates and add your favorite fat for seasoning the grates to a non-stick surface. Never use sissy sprays. Get some paper towels and wipe on bacon grease/lard or linseed oil (best) or shortening or something like that.

    Place the steaks on the grill with the coals in the highest position. Close the lid. Set a timer for about 75 seconds or so, depending on thickness of the meat. Turn the steaks, close the lid, set the timer for about 75 seconds or so. Open the grill and drop the grates to the lowest position. Bake until desired doneness (I use the meat of my thumb as a guide), usually no more than 3 more minutes. If your steaks are thin, that may be too long. So never buy thin steaks unless that’s all you can find.

  • This channel made me spend infinite more on food. I should have chicken nuggets tomorrow and not dry aged and wagyu like the last days lol.