IGotWorms 4,059 Posted June 2, 2014 They make a spicy version? The regular Montreal is the favorite spice mix in my house and it isn't close. Yes they do. I think it is basically the regular Montreal with some ground up red pepper flakes added. So far I have found it particularly great for corn and shrimp Share this post Link to post Share on other sites
jerryskids 6,844 Posted June 2, 2014 Yes they do. I think it is basically the regular Montreal with some ground up red pepper flakes added. So far I have found it particularly great for corn and shrimp Awesome, thanks. Share this post Link to post Share on other sites
dain11279 976 Posted June 2, 2014 We've been cooking potatoes on out grill a lot lately. Chop them up like home fries, throw some cajun, salt and pepper on them whilst they're cooking. Focking delicious. Share this post Link to post Share on other sites
peenie 1,916 Posted June 2, 2014 it's times like these that i really appreciate this bored. i hafta to do the chicken because my sister is a vegetarian. thank you again, you all were so helpful!! Share this post Link to post Share on other sites
paulinstl 296 Posted June 2, 2014 it's times like these that i really appreciate this bored. i hafta to do the chicken because my sister is a vegetarian. thank you again, you all were so helpful!! Huh? The only way chickens are vegetables are if they're in a coma. Share this post Link to post Share on other sites
MDC 7,505 Posted June 2, 2014 it's times like these that i really appreciate this bored. i hafta to do the chicken because my sister is a vegetarian. thank you again, you all were so helpful!! Your sister knows that chicken is an animal, right? My main advice would be to get somebody to show you how to properly turn the grill on and off. It's not rocket science but without seeing your grill it's hard to describe and you don't want to be messing around with propane gas. Get yourself a wire brush to clean the grill. You can pick these up at many grocery stores for $10 or less. If you don't clean your grill enough the whole thing will go ablaze with old fats / oils when you light it on fire. Buy a meat thermometer. You'll be able to pretty quickly eyeball burgers / hot dogs / boneless cutlets (depending on thickness) to know if they're cooked. Anything like pork, steaks, bone in chicken etc. and you're going to need a thermometer. And please whatever you do, don't cut the food open to check. Aside from being the mark of a total rank amateur you'll let all the juices out. Basic cooking times in my experience: Hot Dogs - 10 mins. tops Burgers - 10-15 mins. Cutlets (chicken or beef) - 15-20 depending on thickness Steaks (london broil) - 20 mins. Kabobs - chicken / beef goes for 15-20 depending on thickness, veggies for 45 Pork Tenderloin - 45 mins. Bone in Chicken - 45-60 This really depends on heat and the grill. I tend to cook with lower heat and the grill lid open so as not to burn anything so it takes longer. You'll need to experiment. Start with dogs, burgers, chicken cutlets. When you feel pretty comfortable with that I'd move on to bone-in-chicken or tenderloin - these are both total flavor vectors on the grill. Get online and study some marinades and/or dry rubs to help. There are a billion different varieties of marinade, and they all involve things you have or should have in your kitchen: garlic, Worchester, soy sauce, ketchup, mustard, red wine vinegar, etc. Kabobs are great too. If you want some specific advice on a food type just ask. Share this post Link to post Share on other sites
Old School 360 Posted June 2, 2014 Get a long lighter like skids suggested. Get something to clean the grill- wire brush or the halved lemon deal. Get a can of Pam to spray the grill. Get a metal spatula deal and maybe a set of tongs - wear a thong incase you need to solicit some help from one of the beer drinking neighbors. Bring a plate- and wash the plate after it has carried the raw meat and before you load it with the finished product. Buy and bring the thermometer as suggested. Select and bring seasoning. Some good suggestions. Aluminum foil for the veggies. You can slice & dice veggies, pour in some olive oil or butter add some seasoning. Wrap up and toss on the fire. It's almost impossible to fock them up. Share this post Link to post Share on other sites
peenie 1,916 Posted June 2, 2014 Huh? The only way chickens are vegetables are if they're in a coma. Oops! I meant, she doesn't eat beef or pork. Not sure why I wrote that? Share this post Link to post Share on other sites
peenie 1,916 Posted June 2, 2014 If you want some specific advice on a food type just ask. great tips! gracias! Share this post Link to post Share on other sites
peenie 1,916 Posted June 2, 2014 wear a thong incase you need to solicit some help from one of the beer drinking neighbors. lol, i wish! although, mexicans seem to LOVE my daughter, maybe i'll send her out first. Share this post Link to post Share on other sites
peenie 1,916 Posted June 3, 2014 Yes they do. I think it is basically the regular Montreal with some ground up red pepper flakes added. So far I have found it particularly great for corn and shrimp i have both regular and spicy. they're great! thanks! Share this post Link to post Share on other sites
OldMaid 2,130 Posted June 3, 2014 My contribution: For the chicken breast, brine them first. That way they won't dry out. It's almost impossible to fock up a brined chicken breast. Basic brine mixture: 4 cups of water 3 Tbs of salt 2 Tbs of sugar Soak the chicken breast in mixture for an hour and then rinse. Delicious moist chicken every time! Share this post Link to post Share on other sites
jerryskids 6,844 Posted June 3, 2014 I once again feel the need to veto the thermometer. If she tries to grill something thick enough to need a thermometer, it is destined for a big phayle. Share this post Link to post Share on other sites
MDC 7,505 Posted June 3, 2014 I once again feel the need to veto the thermometer. If she tries to grill something thick enough to need a thermometer, it is destined for a big phayle. Steak, chicken on the bone, pork tenderloin? I'm assuming Peenie wants to one day graduate from burgers and hot dogs. And cutting the meat open to check the color is a violation. 1 Share this post Link to post Share on other sites
jerryskids 6,844 Posted June 3, 2014 Steak, chicken on the bone, pork tenderloin? I'm assuming Peenie wants to one day graduate from burgers and hot dogs. And cutting the meat open to check the color is a violation. I meant for her virgin grilling experience. Obviously she would want a thermometer for thicker, more advanced cuts. Maybe not steak, but a ribeye roast for sure. Also I don't think cutting open a chicken breast is a big violation. You aren't going to stick a thermometer in it, and it isn't exactly the juiciest cut of meat to begin with. Share this post Link to post Share on other sites
SUXBNME 1,517 Posted June 3, 2014 Oops! I meant, she doesn't eat beef or pork. Not sure why I wrote that? I thought that you wrote that because you had to cook the chicken because she would be grossed out by it. I had a 3 paragraph thingie wrote out at lunch and had to delete it because I didn't want to look like a bigger fool than I already am. I so fockin hate you right now. Share this post Link to post Share on other sites
