Hey all - I'd like to use my new gas grill when I get home after work,
and since that's 6 o'clock at night, I don't want to do any *serious*
grilling (anything that takes longer than an hour).

I'd like to come home and throw something on the grill to eat in about
30 mins. What options are there? Can I do chicken leg quarters?

Is there any kind of pork that can cook that quick?

I just don't want to fire up the gas grill after work only to cook
burger and dogs.

Thanks,
Paul

On Jun 2, 8:01*am, meatnub > wrote:
> Hey all - I'd like to use my new gas grill when I get home after work,
> and since that's 6 o'clock at night, I don't want to do any *serious*
> grilling (anything that takes longer than an hour).
>
> I'd like to come home and throw something on the grill to eat in about
> 30 mins. What options are there? Can I do chicken leg quarters?
>
> Is there any kind of pork that can cook that quick?
>
> I just don't want to fire up the gas grill after work only to cook
> burger and dogs.
>
> Thanks,
> Paul

Most all cuts of meat will grill up in 30 minutes or less. Off the top
of my head the only one that takes longer is whole chicken or chicken
half (spatchcocked chicken). Or roasts I guess, most people don't
grill those though.

Pork tenderloins sure are good grilled.

Most cuts other than steaks (which are grilled hotter than anything
else you'll do) take 15-25 minutes, depending, mostly 15-20.

On Jun 2, 11:35*am, Tutall > wrote:
> On Jun 2, 8:01*am, meatnub > wrote:
>
> > Hey all - I'd like to use my new gas grill when I get home after work,
> > and since that's 6 o'clock at night, I don't want to do any *serious*
> > grilling (anything that takes longer than an hour).
>
> > I'd like to come home and throw something on the grill to eat in about
> > 30 mins. What options are there? Can I do chicken leg quarters?
>
> > Is there any kind of pork that can cook that quick?
>
> > I just don't want to fire up the gas grill after work only to cook
> > burger and dogs.
>
> > Thanks,
> > Paul
>
> Most all cuts of meat will grill up in 30 minutes or less. Off the top
> of my head the only one that takes longer is whole chicken *or chicken
> half (spatchcocked chicken). Or roasts I guess, most people don't
> grill those though.
>
> Pork tenderloins sure are good grilled.
>
> Most cuts other than steaks (which are grilled hotter than anything
> else you'll do) take 15-25 minutes, depending, mostly 15-20.

Great! Sounds like I have plenty of things to cook. I'll just have to
experiment and check the internal temperatures the first few times
until I get used to things I reckon.

On Jun 2, 9:01*am, meatnub > wrote:
> On Jun 2, 11:35*am, Tutall > wrote:
>
>
>
>
>
> > On Jun 2, 8:01*am, meatnub > wrote:
>
> > > Hey all - I'd like to use my new gas grill when I get home after work,
> > > and since that's 6 o'clock at night, I don't want to do any *serious*
> > > grilling (anything that takes longer than an hour).
>
> > > I'd like to come home and throw something on the grill to eat in about
> > > 30 mins. What options are there? Can I do chicken leg quarters?
>
> > > Is there any kind of pork that can cook that quick?
>
> > > I just don't want to fire up the gas grill after work only to cook
> > > burger and dogs.
>
> > > Thanks,
> > > Paul
>
> > Most all cuts of meat will grill up in 30 minutes or less. Off the top
> > of my head the only one that takes longer is whole chicken *or chicken
> > half (spatchcocked chicken). Or roasts I guess, most people don't
> > grill those though.
>
> > Pork tenderloins sure are good grilled.
>
> > Most cuts other than steaks (which are grilled hotter than anything
> > else you'll do) take 15-25 minutes, depending, mostly 15-20.
>
> Great! Sounds like I have plenty of things to cook. I'll just have to
> experiment and check the internal temperatures the first few times
> until I get used to things I reckon.- Hide quoted text -
>

You;ll want to learn to do without the thermometer. Probably a nice
crutch/helper to start out with though. Pay attention to things like
firmness and juices. Wiggle test is good for some things too.

Most meats are typically done 15-20F lower than FDA and themometers
suggest. Chicken and fowl are the exception.


Google search this group and you'll find plenty of suggested temps for
doneness of common cuts like beef and pork.

I don't have much more to offer, never used a gasser. Got one as a
gift and gave it away.

Tutall wrote:
> On Jun 2, 9:01 am, meatnub > wrote:

> You;ll want to learn to do without the thermometer. Probably a nice
> crutch/helper to start out with though. Pay attention to things like
> firmness and juices. Wiggle test is good for some things too.
>
I've been grilling, charring and smoking for quite a few years and still
rely on my little thermometer. Sure, I can tap a steak and know pretty
much how well it's done, but the thermometer takes out any guessing or
error.

--
Nonny

Nonnymus
Never believe a person who is
Drunk, Horny or Running for Office.

On Jun 2, 7:47*pm, Nonnymus > wrote:
> Tutall wrote:
> > On Jun 2, 9:01 am, meatnub > wrote:
> > You;ll want to learn to do without the thermometer. Probably a nice
> > crutch/helper to start out with though. Pay attention to things like
> > firmness and juices. Wiggle test is good for some things too.
>
> I've been grilling, charring and smoking for quite a few years and still
> rely on my little thermometer. *Sure, I can tap a steak and know pretty
> much how well it's done, but the thermometer takes out any guessing or
> error.

Yep, some people are bakers, some are cooks. Lots of guys approach
this with a more technical frame of mind like yourself.

On Jun 2, 10:35 am, Tutall > wrote:

> > Is there any kind of pork that can cook that quick?

> Pork tenderloins sure are good grilled.

Oh yeah. I love those things marinated overnight then pitched out
there to sear on all edges. If it is a big boy, I get it to about 155
- 160 then pull it. The little tails end I cook pretty fast though.

BUT, my favorite is to buy a whole loin and cut it into chops. I cut
them to the thickness I like, then season them and put them in vacuum
bags and out to the freezer. When I want chops, I can get a great
quality chop out of the freezer, preseasoned, and leave it in the
fridge the day before I want to eat it.

When I am home the next day, it is thawed, and ready for the grill.

Same with a bag of chicken quarters. I cook them differently, putting
them away from the fire for about 30 minutes to absorb the smoke.
Then I crisp up the skin on both sides for another 15 minutes or so.

As for my veggies, I bought a gizmo that looks like wok that someone
shot with 00 buckshot. it has holes all over it and it lets the smoke
in and keeps the veggies in the basket to cook. You use it directly
over the fire so cooking in it is a snap. This basket is also very
handy for cooking your veggies, then tossing in a handful of shrimp
while you finish cooking. Then you just take the basket in and you
are finished, all in one pan.

That is except for last night. We had "anticuchos" (heavily citrus
marinated meat) on skewer with veggies on different skewers. All on
the grill with an all oak wood fire.

Once you get the grill bug, the sky is the limit.

Robert

wrote:

>
> As for my veggies, I bought a gizmo that looks like wok that someone
> shot with 00 buckshot. it has holes all over it and it lets the smoke
> in and keeps the veggies in the basket to cook.

Where'd you get that? Sounds interesting for on the fire at camp

--
Steve

"Steve Calvin" > wrote in message
...
> wrote:
>
>>
>> As for my veggies, I bought a gizmo that looks like wok that someone
>> shot with 00 buckshot. it has holes all over it and it lets the smoke
>> in and keeps the veggies in the basket to cook.
>
> Where'd you get that? Sounds interesting for on the fire at camp
>
> --
> Steve

Around here? Wally World, Home Despot, bLowes, Tar-ghet, etc

BOB

"Steve Calvin" > wrote in message
...
> wrote:
>
>>
>> As for my veggies, I bought a gizmo that looks like wok that someone
>> shot with 00 buckshot. it has holes all over it and it lets the smoke
>> in and keeps the veggies in the basket to cook.
>
> Where'd you get that? Sounds interesting for on the fire at camp
>
> --
> Steve

Or, (If I can find it) I could just send you mine. Haven't used it in
several years.

BOB

BOB wrote:
> "Steve Calvin" > wrote in message
> ...
>> wrote:
>>
>>> As for my veggies, I bought a gizmo that looks like wok that someone
>>> shot with 00 buckshot. it has holes all over it and it lets the smoke
>>> in and keeps the veggies in the basket to cook.
>> Where'd you get that? Sounds interesting for on the fire at camp
>>
>> --
>> Steve
>
> Or, (If I can find it) I could just send you mine. Haven't used it in
> several years.
>
> BOB
>
>
lol - lemme know if you need my snail mail. ;-)

Sounds interesting to me though. Throw some summer squash in the sucker
and some strip steaks in the coals and eat in three minutes.

--
Steve

On Jun 2, 5:54 pm, Steve Calvin > wrote:
> wrote:
>
> > As for my veggies, I bought a gizmo that looks like wok that someone
> > shot with 00 buckshot. it has holes all over it and it lets the smoke
> > in and keeps the veggies in the basket to cook.
>
> Where'd you get that? Sounds interesting for on the fire at camp

Bought this one at a discount housewares place (Marshall's). But as
noted below, they have them in many places, and I just saw them at
Academy outdoors.

They work great, believe me. Some have a collapsible skillet handle,
and if you can find that model, get it. Mine has two small handles on
the side, and it made to be used with the lid closed on the pit. I
rarely use the pan that way. But I do use it right over the coals and
wind up tossing the food in the pan while it grills.

The longer handle would be handy for my style since I never leave the
grill while cooking with this pan.

Robert

On Jun 2, 7:39 pm, "Nunya Bidnits" > wrote:

> I have a grill skillet like that... its made for camping I think since the
> handle folds up. Its just a big black porcelain sautee pan with 1/2 inch
> holes everywhere. Works great for stuff that tends to stick to or fall
> through the regular grill.

That's the pan I need. I am thinking it would be much more easy to
handle than the one I have now. Actually, I am just being a little
picky about it.

>Its especially good for seafood.

Absolutely.

I have a couple of wire baskets that I like, one great big one that
was made for and is shaped like a giant fish. I mean, giant. I
couldn't afford a fish that would fill it up.

But it does get used for all manner of other things and I like it as
it has locking handles to keep me from dumping out the food when I
flip it over.

Robert

On Jun 2, 11:35*am, Tutall > wrote:
> On Jun 2, 8:01*am, meatnub > wrote:
>
> > Hey all - I'd like to use my new gas grill when I get home after work,
> > and since that's 6 o'clock at night, I don't want to do any *serious*
> > grilling (anything that takes longer than an hour).
>
> > I'd like to come home and throw something on the grill to eat in about
> > 30 mins. What options are there? Can I do chicken leg quarters?
>
> > Is there any kind of pork that can cook that quick?
>
> > I just don't want to fire up the gas grill after work only to cook
> > burger and dogs.
>
> > Thanks,
> > Paul
>
> Most all cuts of meat will grill up in 30 minutes or less. Off the top
> of my head the only one that takes longer is whole chicken *or chicken
> half (spatchcocked chicken). Or roasts I guess, most people don't
> grill those though.
>
> Pork tenderloins sure are good grilled.
>
> Most cuts other than steaks (which are grilled hotter than anything
> else you'll do) take 15-25 minutes, depending, mostly 15-20.

Thanks for that.

And would you or anyone else say, that for most cuts of meat other
than steak, to grill medium or medium high heat for those 20-or so
minutes?

On Jun 3, 9:52*am, meatnub > wrote:
> On Jun 2, 11:35*am, Tutall > wrote:

> > Most cuts other than steaks (which are grilled hotter than anything
> > else you'll do) take 15-25 minutes, depending, mostly 15-20.
>
> Thanks for that.
>
> And would you or anyone else say, that for most cuts of meat other
> than steak, to grill medium or medium high heat for those 20-or so
> minutes?- Hide quoted text -
>

Exactly, my grill has an adjustable grate for the coals. Lowest
setting is furthest from the cooking grate.

Highest setting (right next to the cooking grate): Steak

Medium setting: tri-tip, burgers, sausages, pork cuts, some chicken
cuts. Some fish. Probably 90% of cuts cook at a variation of this
level.

Lowest: Chicken halves, some fish, depending.

And I can move things so they're not directly over the coals too. And
do, that's fairly important actually. Don't know what the gasser
equivilant would be for that. Not to mention coal density/volume which
effects heat output too. Coal fired is a lot more flexible I'd say.

Lid up, lid down is same for both fuels, just making an oven.

meatnub wrote:

> Hey all - I'd like to use my new gas grill when I get home after work,
> and since that's 6 o'clock at night, I don't want to do any *serious*
> grilling (anything that takes longer than an hour).
>
> I'd like to come home and throw something on the grill to eat in about
> 30 mins. What options are there? Can I do chicken leg quarters?
>
> Is there any kind of pork that can cook that quick?
>
> I just don't want to fire up the gas grill after work only to cook
> burger and dogs.

Shoot, that's the whole point of a gas grill. Turn it on, cook, turn it off.
I have myself never had much luck cooking chicken directly over a gas grill.
Maybe mine doesn't go low enough. I do the dreaded preboil, although I could
gussy it up some by calling it a "gentle braise followed by a caramelizing
on the grill". :-)

You can cook pork tenderloin chops very fast. I don't personally think they
have much flavor compared to meat from the shoulder or rear leg, but the loin
meat will cook very quickly.

Grant

On Jun 2, 11:48*am, Grant Erwin > wrote:
> meatnub wrote:
> > Hey all - I'd like to use my new gas grill when I get home after work,
> > and since that's 6 o'clock at night, I don't want to do any *serious*
> > grilling (anything that takes longer than an hour).
>
> > I'd like to come home and throw something on the grill to eat in about
> > 30 mins. What options are there? Can I do chicken leg quarters?
>
> > Is there any kind of pork that can cook that quick?
>
> > I just don't want to fire up the gas grill after work only to cook
> > burger and dogs.
>
> Shoot, that's the whole point of a gas grill. Turn it on, cook, turn it off.
> I have myself never had much luck cooking chicken directly over a gas grill.
> Maybe mine doesn't go low enough. I do the dreaded preboil, although I could
> gussy it up some by calling it a "gentle braise followed by a caramelizing
> on the grill". :-)
>
> You can cook pork tenderloin chops very fast. I don't personally think they
> have much flavor compared to meat from the shoulder or rear leg, but the loin
> meat will cook very quickly.
>
> Grant

Shame you don't have much luck with your chicken. I'm not sure if you
mean parts or whole chicken. I'll give quarters a try, I prefer the
dark meat.

Another mention of pork tenderloin, I'll have to try it and see how it
turns out.

Oh, another thing - when grilling chicken - skin on ? Does that help
the chicken retain moisture/juices?

meatnub wrote:
> On Jun 2, 11:48 am, Grant Erwin > wrote:
>> meatnub wrote:
>>> Hey all - I'd like to use my new gas grill when I get home after work,
>>> and since that's 6 o'clock at night, I don't want to do any *serious*
>>> grilling (anything that takes longer than an hour).
>>> I'd like to come home and throw something on the grill to eat in about
>>> 30 mins. What options are there? Can I do chicken leg quarters?
>>> Is there any kind of pork that can cook that quick?
>>> I just don't want to fire up the gas grill after work only to cook
>>> burger and dogs.
>> Shoot, that's the whole point of a gas grill. Turn it on, cook, turn it off.
>> I have myself never had much luck cooking chicken directly over a gas grill.
>> Maybe mine doesn't go low enough. I do the dreaded preboil, although I could
>> gussy it up some by calling it a "gentle braise followed by a caramelizing
>> on the grill". :-)
>>
>> You can cook pork tenderloin chops very fast. I don't personally think they
>> have much flavor compared to meat from the shoulder or rear leg, but the loin
>> meat will cook very quickly.
>>
>> Grant
>
> Shame you don't have much luck with your chicken. I'm not sure if you
> mean parts or whole chicken. I'll give quarters a try, I prefer the
> dark meat.
>
> Another mention of pork tenderloin, I'll have to try it and see how it
> turns out.
>
> Oh, another thing - when grilling chicken - skin on ? Does that help
> the chicken retain moisture/juices?

I'm no expert - there are others here who can answer better than I can,
but I like to do skinless legs and thighs. Skin them, throw them into a
plastic ziplock bag and add your favourite marinade. (When I'm in a
hurry, even a commercial oil and vinegar salad dressing works). Just
watch the sugar level since it will burn. The legs and thighs also
don't dry out as much as skinless chicken breasts.

By skinning them you get less flare up from the fat, but the marinade
gives them moisture. Start the grill on high, reduce to medium when you
put the chicken on. Keep on eye on them so they don't burn - 10-15
minutes should do it.

I like to grill sliced Vidalia (or other sweet) onions, sliced potatoes,
asparagus or other veggies to go with the chicken. I also do enough
chicken that I have left overs to slice into salad, or to have at lunch.

The folks here are a wonderful source of all things bbq.

MargW

On Jun 2, 12:28*pm, MargW > wrote:
> meatnub wrote:
> > On Jun 2, 11:48 am, Grant Erwin > wrote:
> >> meatnub wrote:
> >>> Hey all - I'd like to use my new gas grill when I get home after work,
> >>> and since that's 6 o'clock at night, I don't want to do any *serious*
> >>> grilling (anything that takes longer than an hour).
> >>> I'd like to come home and throw something on the grill to eat in about
> >>> 30 mins. What options are there? Can I do chicken leg quarters?
> >>> Is there any kind of pork that can cook that quick?
> >>> I just don't want to fire up the gas grill after work only to cook
> >>> burger and dogs.
> >> Shoot, that's the whole point of a gas grill. Turn it on, cook, turn it off.
> >> I have myself never had much luck cooking chicken directly over a gas grill.
> >> Maybe mine doesn't go low enough. I do the dreaded preboil, although I could
> >> gussy it up some by calling it a "gentle braise followed by a caramelizing
> >> on the grill". :-)
>
> >> You can cook pork tenderloin chops very fast. I don't personally think they
> >> have much flavor compared to meat from the shoulder or rear leg, but the loin
> >> meat will cook very quickly.
>
> >> Grant
>
> > Shame you don't have much luck with your chicken. I'm not sure if you
> > mean parts or whole chicken. I'll give quarters a try, I prefer the
> > dark meat.
>
> > Another mention of pork tenderloin, I'll have to try it and see how it
> > turns out.
>
> > Oh, another thing - when grilling chicken - skin on ? Does that help
> > the chicken retain moisture/juices?
>
> I'm no expert - there are others here who can answer better than I can,
> but I like to do skinless legs and thighs. *Skin them, throw them into a
> plastic ziplock bag and add your favourite marinade. (When I'm in a
> hurry, even a commercial oil and vinegar salad dressing works). Just
> watch the sugar level since it will burn. *The legs and thighs also
> don't dry out as much as skinless chicken breasts.
>
> By skinning them you get less flare up from the fat, but the marinade
> gives them moisture. *Start the grill on high, reduce to medium when you
> put the chicken on. *Keep on eye on them so they don't burn - 10-15
> minutes should do it.
>
> I like to grill sliced Vidalia (or other sweet) onions, sliced potatoes,
> asparagus or other veggies to go with the chicken. *I also do enough
> chicken that I have left overs to slice into salad, or to have at lunch.
>
> The folks here are a wonderful source of all things bbq.
>
> MargW- Hide quoted text -
>
> - Show quoted text -

That's another thing - when cooking, say, chicken for the 20 minutes
or so, do you turn it just once halfway through cooking time? And is
that the same with most cuts of meat?

Grilling veggies - oh that's also something I've been meaning to ask!
Can you just throw carrotts, potatoes, onion, asparagus right on the
grates (with some oil on them) ? And how long do you cook the veggies
until tender? Any pre-cooking required?

meatnub wrote:
> On Jun 2, 12:28 pm, MargW > wrote:
>> meatnub wrote:
>>> On Jun 2, 11:48 am, Grant Erwin > wrote:
>>>> meatnub wrote:
>>>>> Hey all - I'd like to use my new gas grill when I get home after work,
>>>>> and since that's 6 o'clock at night, I don't want to do any *serious*
>>>>> grilling (anything that takes longer than an hour).
>>>>> I'd like to come home and throw something on the grill to eat in about
>>>>> 30 mins. What options are there? Can I do chicken leg quarters?
>>>>> Is there any kind of pork that can cook that quick?
>>>>> I just don't want to fire up the gas grill after work only to cook
>>>>> burger and dogs.
>>>> Shoot, that's the whole point of a gas grill. Turn it on, cook, turn it off.
>>>> I have myself never had much luck cooking chicken directly over a gas grill.
>>>> Maybe mine doesn't go low enough. I do the dreaded preboil, although I could
>>>> gussy it up some by calling it a "gentle braise followed by a caramelizing
>>>> on the grill". :-)
>>>> You can cook pork tenderloin chops very fast. I don't personally think they
>>>> have much flavor compared to meat from the shoulder or rear leg, but the loin
>>>> meat will cook very quickly.
>>>> Grant
>>> Shame you don't have much luck with your chicken. I'm not sure if you
>>> mean parts or whole chicken. I'll give quarters a try, I prefer the
>>> dark meat.
>>> Another mention of pork tenderloin, I'll have to try it and see how it
>>> turns out.
>>> Oh, another thing - when grilling chicken - skin on ? Does that help
>>> the chicken retain moisture/juices?
>> I'm no expert - there are others here who can answer better than I can,
>> but I like to do skinless legs and thighs. Skin them, throw them into a
>> plastic ziplock bag and add your favourite marinade. (When I'm in a
>> hurry, even a commercial oil and vinegar salad dressing works). Just
>> watch the sugar level since it will burn. The legs and thighs also
>> don't dry out as much as skinless chicken breasts.
>>
>> By skinning them you get less flare up from the fat, but the marinade
>> gives them moisture. Start the grill on high, reduce to medium when you
>> put the chicken on. Keep on eye on them so they don't burn - 10-15
>> minutes should do it.
>>
>> I like to grill sliced Vidalia (or other sweet) onions, sliced potatoes,
>> asparagus or other veggies to go with the chicken. I also do enough
>> chicken that I have left overs to slice into salad, or to have at lunch.
>>
>> The folks here are a wonderful source of all things bbq.
>>
>> MargW- Hide quoted text -
>>
>> - Show quoted text -
>
> That's another thing - when cooking, say, chicken for the 20 minutes
> or so, do you turn it just once halfway through cooking time? And is
> that the same with most cuts of meat?
>

Definitely turn - usually just once, and keep an eye on them.

> Grilling veggies - oh that's also something I've been meaning to ask!
> Can you just throw carrotts, potatoes, onion, asparagus right on the
> grates (with some oil on them) ? And how long do you cook the veggies
> until tender? Any pre-cooking required?

I do them several different ways. Sliced and foil wrapped (usually with
a little olive oil and salt), directly on the grill (watch carefully),
or for small items, use one of those grill plates. Cooking time varies
depending on thickness of items - i.e. potatoes take longer. No
pre-cooking needed. You can also include them in things like skewers.

Again, the experts here can give you much better advice than me - I'm a
relative amateur.

MargW

meatnub wrote:

>
> Grilling veggies - oh that's also something I've been meaning to ask!
> Can you just throw carrotts, potatoes, onion, asparagus right on the
> grates (with some oil on them) ? And how long do you cook the veggies
> until tender? Any pre-cooking required?

Mmmm, asparagus. Drizzled with olive oil, some garlic salt & fresh
ground black pepper. About 8-10 minutes on the grates to just tender
with a little crunch to them.

Paul,
Just about any cut of meat will be done in under 30 mins to 34 mins.
However, my advice would be to visit your local B&N and browse thru the
cooking books available, especially those written for grilling. Invest in
a few books and you will be on your way.

Good grilling,

Ray
===

On Jun 2, 8:01 am, meatnub > wrote:
> Hey all - I'd like to use my new gas grill when I get home after work,
> and since that's 6 o'clock at night, I don't want to do any *serious*
> grilling (anything that takes longer than an hour).
>
> I'd like to come home and throw something on the grill to eat in about
> 30 mins. What options are there? Can I do chicken leg quarters?
>
> Is there any kind of pork that can cook that quick?
>
> I just don't want to fire up the gas grill after work only to cook
> burger and dogs.
>
> Thanks,
> Paul

Paul,

A favorite around our house is zucchini and summer squash, quartered
length wise. Add in some fresh asparagus, toss all with olive oil,
salt and pepper. Grill for 8-10 minutes, then chop roughly. Toss
with balsamic vinegar and chill in the fridge. Toss on some grated
parmesan before serving.

>Is there any kind of pork that can cook that quick?


FLAP MEAT!!!! FLAP MEAT! FLAP MEAT! FLAP MEAT!

I think it might also be called skirt steak, but Costco here sells it
as flap meat. Use the marinade for "King's Grilled Flank Steak" in
Kirk's "Championship Barbecue".. Be sure and let the flames sear the
meat. EXCELLENT.

Also, if you search epicurious.com, there are a lot of recipes for
salads made with grilled streak or chicken

Also:

Flank steak (King's, or "Bloody Mary" in Kirk's book; Frohe's recipe
for fajitas is damn good too)

salmon

TUNA

shrimp

Pork chops or tenderloin (I've got a great recipe for ginger-lime
marinade)

-Zz

>Is there any kind of pork that can cook that quick?

And one other choice:

Filet Mignon.

It might sound expensive or extravagant, but consider this:

I can buy a WHOLE BEEF TENDERLOIN from Costco for $70 - $80. After I
cut off the tips (GREAT steak sandwiches) and butt, I still get at
LEAST 8-10 steaks, 1 to 1-1/2 inches thick. That's roughly $5- $7 per
steak, or less, and the tips and butts are free.

Around here, that's about what a supersized burger/fry/soda goes for
at a fast food joint. And the family scarfs them.

-Zz

On 2-Jun-2008, meatnub > wrote:

> Hey all - I'd like to use my new gas grill when I get home after work,
> and since that's 6 o'clock at night, I don't want to do any *serious*
> grilling (anything that takes longer than an hour).
>
> I'd like to come home and throw something on the grill to eat in about
> 30 mins. What options are there? Can I do chicken leg quarters?
>
> Is there any kind of pork that can cook that quick?
>
> I just don't want to fire up the gas grill after work only to cook
> burger and dogs.
>
> Thanks,
> Paul

The question is not so much what you can get done in 30 minutes, but
rather what will be tender enough in thirty minutes.

Pork chops
Country ribs (in all their varieties)
Pork tenderloin, even quicker if butterflied.
Pork loin if butterflied
Chicken leg quarters for sure
Whole chickens if spatchcocked
Cornish hens, split or spatchcocked
Most any kind of squash
Potato medallions
Peaches, pears, pineapple
Ear corn
All kinds of steaks and chops
Hamburger
Salisbury steak
All kinds of steaks

Some of these items 'like' longer times, but can be cooked thoroughly
in 3o minutes.

--
Brick(Youth is wasted on young people)