It's hot and gross outside, summer is here...cold beers, baseball...and big metal boxes cooking large quantities o' meat find themselves at home in our lives during these sweltering months (well, sweltering for most, you Californians seem to get a pass on this stuff no matter what time of year it is, bastards... 
)
Anyways, who amongst us considers themselves Grill Master Extraordinaire?
I recently replaced my dying, 8 year old grill with a new model (that does both propane and charcoal)...and have been cooking so much lately that i figured making a thread, sharing some techniques, recipes and such would be fun...
I'll start it off with a monstrous concoction me and my brother came up with, now famously known in our circles as...
The Beast Log...
What you'll need:
- Bacon...lots of it.
- Ground meat (chuck, beef, etc...doesn't really matter)
- Beef hot dogs or sausage (whatever you prefer)
- Cheese (again, whatever your preference, we actually used homemade mac & cheese!)
- Toothpicks (for stability)
...fire up your grill and lay strips of bacon on your higher rack, allowing them to rain their luscious pork juices down on whatever cooks below. Pre-cook your hot dogs placing a slice on one side of them so that a meat valley forms on one side, this will become the future home of your cheese (or in our case, mac & cheese).
- After the hot dogs (or sausage) has been heated for a few minutes, put some cheese in the newly formed valley (or scoop mac & cheese in it like we did), take your ground meat and make an all encompassing blanket around the hot dog, completely covering it but keeping the blanket of meat itself thinner than your typical hamburger would be (you'll be glad you did later).
- Cook this meat mutant slowly (that means turn your heat down from volcanic hell to a more subtle middle of the summer black asphalt level), be sure to turn it so that all sides get a nice char on them, once it has made one large revolution, remove from the direct heat and take your grilling strips of heavenly pork goodness and wrap them around, using toothpicks in case the bacon wants to flop around. (grilling the bacon leaves you with a very nice, wrap friendly bacon, and not the hard, brittle stuff you're used to for breakfast).
- Allow this to sit on your upper rack while you start on another, remove when the smell of the meats combined becomes too much for you, and in a fit of culinary rage, you can't fight the urge to eat it anymore.
What you'll be left with is a blossom of flavor (especially if you add onions or peppers or other treatments to the process that you like, i prefer many more seasonings but that is all subjective, and this write up is just for the basics)...3 different meats, one giant log of protein and cholesterol to where you're taste buds will be in nirvana and your arteries will be in the ICU...
I took a picture while cooking one last weekend...here's what she looked like.
...i have more strange experiments, and some regular old classic BBQ. Let's get this thread started!
)Anyways, who amongst us considers themselves Grill Master Extraordinaire?
I recently replaced my dying, 8 year old grill with a new model (that does both propane and charcoal)...and have been cooking so much lately that i figured making a thread, sharing some techniques, recipes and such would be fun...
I'll start it off with a monstrous concoction me and my brother came up with, now famously known in our circles as...
The Beast Log...
What you'll need:
- Bacon...lots of it.
- Ground meat (chuck, beef, etc...doesn't really matter)
- Beef hot dogs or sausage (whatever you prefer)
- Cheese (again, whatever your preference, we actually used homemade mac & cheese!)
- Toothpicks (for stability)
...fire up your grill and lay strips of bacon on your higher rack, allowing them to rain their luscious pork juices down on whatever cooks below. Pre-cook your hot dogs placing a slice on one side of them so that a meat valley forms on one side, this will become the future home of your cheese (or in our case, mac & cheese).
- After the hot dogs (or sausage) has been heated for a few minutes, put some cheese in the newly formed valley (or scoop mac & cheese in it like we did), take your ground meat and make an all encompassing blanket around the hot dog, completely covering it but keeping the blanket of meat itself thinner than your typical hamburger would be (you'll be glad you did later).
- Cook this meat mutant slowly (that means turn your heat down from volcanic hell to a more subtle middle of the summer black asphalt level), be sure to turn it so that all sides get a nice char on them, once it has made one large revolution, remove from the direct heat and take your grilling strips of heavenly pork goodness and wrap them around, using toothpicks in case the bacon wants to flop around. (grilling the bacon leaves you with a very nice, wrap friendly bacon, and not the hard, brittle stuff you're used to for breakfast).
- Allow this to sit on your upper rack while you start on another, remove when the smell of the meats combined becomes too much for you, and in a fit of culinary rage, you can't fight the urge to eat it anymore.
What you'll be left with is a blossom of flavor (especially if you add onions or peppers or other treatments to the process that you like, i prefer many more seasonings but that is all subjective, and this write up is just for the basics)...3 different meats, one giant log of protein and cholesterol to where you're taste buds will be in nirvana and your arteries will be in the ICU...
I took a picture while cooking one last weekend...here's what she looked like.
...i have more strange experiments, and some regular old classic BBQ. Let's get this thread started!
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