BadCock wrote: It's getting grilling time so why don't we share some of our favorite recipes.

It can be for any time of the year or any way of cooking it. Meaning inside or on the stove. OR on the grill and we can not forget the smoker.

I have already read some very good recipes on here so I know there are some good ones out there. So let's put them all in here.

I have a good one or two or three myself. I am going to start with a few that are not my own. But there will be soon to come some that I have work on for years and I am sure you will enjoy. Such as my famous "Bambi done right" for all of you deer hunters.

But here is one to get us started.

4 to 6 servings
1 cup prepared teriyaki marinade 1 small onion, chopped 1/3 cup honey 1/3 cup orange juice 1 tablespoon chopped fresh rosemary 1 tablespoon sesame oil 1 large garlic clove, crushed 1/2 teaspoon black pepper 1 (1-1/2- to 2-pound) beef flank steak
In a medium bowl, combine the teriyaki marinade, onion, honey, orange juice, rosemary, sesame oil, garlic, and pepper; whisk until blended. Reserve 1/2 cup marinade in a small bowl; set aside. Using a sharp knife, lightly score both sides of steak in a crisscross pattern. Add steak to medium bowl, turning to coat with marinade. Cover and marinate 30 minutes in refrigerator, turning once. Preheat oven to broil. Remove steak from marinade; discard excess marinade. Place steak on a rimmed baking sheet and broil 6 to 7 minutes; turn steak and continue broiling for another 6 to 7 minutes for medium doneness. Place the reserved 1/2 cup marinade in a small saucepan and bring to a boil over medium heat, to serve as a sauce. Meanwhile, place steak on a cutting board and cut diagonally across the grain into thin slices. Transfer to a serving platter and spoon heated sauce over slices, as desired.

2 lb tri tip sirloin + 1 bag of lump charcoal + 1 kettle grill = perfection

Basically season the tri tip with salt, pepper, and fresh garlic one hour prior to cook and let the meat get to room temp while you are firing up charcoal, then cook on indirect heat for 20-25 minutes.  Finish with a reverse sear and pull off fire when internal temp reaches 135F.  Tent loosely with foil, let the juices redistribute, and slice ultra thin with the grain. 

Doesn't get much better than that.  And hardwood lump is a must if you want to get a micro smoke ring on the meat. 

I love pesto so I decided to grow fresh basil on the deck this year. We ended up with more basil than we anticipated so I wanted to find some different recipes. This is my favorite.

3 Tablespoons olive oil
3 Tablespoons red wine vinegar
1/4 Cup chopped basil leaves
2 Tablespoons finely chopped red onion
2 teaspoons kosher salt (I cut this down from 4 as was too salty)
2 teaspoons coarsely crushed black peppercorns (can leave whole if you like)
2 cloves garlic, chopped
4 boneless chicken breasts

Mix ingredients in a bowl. Combine with chicken in gallon size zip lock bag. Shake to combine. Refrigerate for at least 3 hours shaking every once in awhile. I usually try to plan ahead for at least 12 hours.
Charcoal or gas grill as you normally would. I use a gas grill and cook around 400 degrees.

captruss24 wrote: Curious here...why ruin a good cut of beef (ribeye) with a soy sauce or any other marinade?  If it was sirloin, that would be one thing, but a 2" ribeye?  Ribeye is the ideal cut--the perfect blend of flavor, texture, and marbling!  Bonus points for a Prime grade ribeye.  Salt and pepper is all you need.

They say marinating for at least 15 minutes reduces the risk of HCAs, which is linked to cancer, for meats cooked at high temps. Reduces by up to 90%.

Of course, they say different things every year.