Magilla The Griller

Burgers and Leeks

Fast dinner in between rain and more rain.

Hamburger!!

Leeks

The leeks were interesting and I’ll definitely make again. Boil for a few minutes before grilling.

Pork Butts

Stuff Needed
Pork Shoulder (around 5 lbs)
Rub
Olive/Cooking Oil
Drip pan
Optional: Injector
Optional: Wood Chips
Optional: A good book

Stuff To Do
Clean and pat dry the shoulder
Lightly coat with with oil
Rub generously and let sit a few hours or overnight

Some recipes call for injecting with Cider or other various concoctions but I choose to go natural. I did however inject the drippings back in the meat every so often.

Grill it
Set up your drip pan.
Get your temperature around 225 (indirect smoke cooking)
Add a cup or so of soaked chips to the coals.
Place the meat on the grate.
Cook 1.5 – 2 hours per pound (I went around 10.5 hours for two 5ish lb cuts)
Add chips periodically (I added every hour for the first 3 hours and then once or twice more)
As mentioned, I also injected the dripping back into the meat 2 or 3 times
Its done when the Internal Temp is be around 190 (mine sat on 150 for a very long time)

I “Pulled” the meat apart with 2 forks and served on rolls with a few store bought BBQ sauces

Extras
Kaiser Rolls, BBq Sauce, Corn Bread and Cole Slaw

Pulled Pork

Beer Can Chicken

Stuff Needed
1 Whole Chicken
1 Can of Beer
Your Favorite Chicken Rub
Optional: Beer Can Holder

Stuff To Do
Preheat grill to 325-350
Clean/Rub the Chicken
Make sure your beer can fits in the chicken. I chose a Heineken which is a little wider than the average can and had to crush it some to make it fit.
Take a big chug of beer. (You want about 3/4 of a beer)
Pop a few extra holes (or cut the top off) in the top with a can opener a for better moisture flow while cooking.
Place the can in the center of the grill.
Sit the chicken on the can carefully.

Grill it
Cook at 325-350 until internal temperature is 175.
Carefully remove.
Let sit 10 minutes and carve.

Extras
5 beers !

Skewered Monkfish

Makes 4 skewers

Stuff Needed
2 large Monk Fish Fillets
2-3 ripe Mangos
1 Lime
Sea salt and freshly ground black pepper
Chopped Basil
Skewers

Stuff to do
Cut the mango and monkfish into cubes.
Sprinkle salt and pepper onto the fish cubes.
Alternately thread the skewers with fish and mango cubes.
Squeeze fresh lime juice on the skewers.
Lightly coat with olive oil.
Sprinkle on some chopped basil.

Grill it
Preheat grill to 350
Cook 5-7 minutes per side (2 sides)

Extras
Serve with assorted grilled veggies.