Official Summer 2012 Grilling Thread

[Swedish Extrovert]

What are ya'll planning on doing this summer once you get those grills fired up?

I think I've perfected my home steak marinade:

Overnight in homemade Chimichurri Sauce (olive oil, red wine, fresh parsley, cilantro and garlic) topped off with portebella mushrooms, white onion and tomato powder and a tini bit of salt and mesquite seasoning.

Medium rare is the only way to go, and for some reason Ribeye is always best.

Good with an IPA or a Porter.

[Swedish Extrovert]

Butter and lemon pepper on asparagus is a good way to go.

If anyone hasn't tried Mark Schlereth's Stinkin' Good Green Chili on a burger, I would recommend it.

[Smiling Assassin27]

Always start the grilling season with 'refigerator door' barbeque...Anything that has less than a quarter bottle left gets made into a bbq sauce--don't forget to add ketchup for taste and consistency.