"Greg it just crack's me up that we are setting grill share on fire talking about banana splits. I posted that pic a year ago & was so proud that i made a good desert & no one looked at it for a whole year. Many thank's to you &…"
Grill-Share
where grillers connect + share
Gifts Received
Greg Walker has not received any gifts yet
Greg Walker's Page
Latest Activity
Greg Walker's blog post was featuredOysters on the Grill
To paraphrase my wise old dad, there are two kinds of people in the world: people who love oysters and people who hate them. I, for one, fall firmly in the first camp. I love oysters with any preparation, or simply freshly shucked and served up un-garnished. With fresh oysters, you just cannot go wrong. That said, and this being a blog about grilling, one of the very best ways to prepare an oyster is on the grill. This is not a place for your delicate Kumamoto oysters – if you are putting them…See More
Greg Walker's blog post was featuredKabob Management
We love kabobs. There is something primal about cooking meat over fire. When you to it on a stick, it is even better. Kabobs, however, have become much fancier things than they were ever intended to be. You don’t need a grill for them, and you certainly don’t need kabob baskets. Going back to my Boy Scout roots, my kabobs are a simple back yard affair, cooked over pit contained embers. Here are a few pointers when it comes to Kabob Management: Keep your meat and vegetation separate – If…See More
Greg Walker's blog post was featuredDoing Salmon Right
One of the very best fish on the backyard grill is salmon. The reason for this is that salmon tends to be a thick cut fish that will take the heat from the grill without over-cooking and it is an oily fish that, again, stands up to the heat. The best cut for grilling is the filet, cut diagonally from the side of the fish with all the pin bones removed, and skin covering one side. You do not want the salmon steaks that were popular in the 50s and 60s, what the French call Tranche de Saumon or…See More
Greg Walker posted a blog postVegetables on the Grill
For non-believers, there are numerous vegetarian recipes available for the backyard broiler, but for most of us, the vegetables that we want are something that will marry well with the main course rather than be the main course. When Aunt Aggie was a kid they used to boil the heck out of their veggies in the house if they were going to serve them at all with barbecue, but that is foolish for several reasons. First of all, you can’t keep your eye on the pot on the stove when you are managing the…See More
Greg Walker posted a blog postMom’s Ribs
Risking reprimand from the serious barbecuers out there, I am sharing a recipe and procedure from my sainted mother. This particular recipe dates from some time in the 1960s, before they had their first Weber, so the “barbecue” grill of the time was really just a charcoal broiler. It was excellent for steaks, burgers, wieners and sausages, but not so good for any kind of long slow cooking procedure, as a result mom used the oven for the long, slow part of rib cooking, and she finished them up…See More
Greg Walker posted a blog postGrilling a Great Steak Every Time
Steaks are fundamental to backyard grilling. Wieners and burgers are great and ribs can be downright heavenly, but when you get right down to it, steak is truth. If you can produce an awesome steak off your grill, you are a backyard godling. Here is how to grill a great steak every single time.There are two primary elements that go into the perfect steak: selection of the meat and managing the heat.Selection of the MeatWhat sets a barbecued steak apart from the meaty crowd is the cut. Whilst a…See More
Profile Information
- Rate your grilling experience?
- Expert
- How long have you been grilling?
- 38 years
- What is your favorite thing to grill?
- Prime Porterhouse Steaks
Greg Walker's Blog
Oysters on the Grill
Posted on August 8, 2011 at 3:46pm 0 Comments 1 Like
To paraphrase my wise old dad, there are two kinds of people in the world: people who love oysters and people who hate them. I, for one, fall firmly in the first camp. I love oysters with any preparation, or simply freshly shucked and served up un-garnished. With fresh oysters, you just cannot go wrong.
That said, and this being a blog about grilling, one of the very best ways to prepare an oyster is on the grill. This is not a place for your delicate Kumamoto oysters – if you…
Continue Rockin’ the Planks
Posted on August 3, 2011 at 12:48pm 0 Comments 2 Likes
Plank grilling is all the rage, but there does not seem to be a lot of instruction out there on how to do it. Basically, you head off to your gourmet 5 & Dime, and plunk down around $5 per plank of unfinished cedar. When you get your three-pack of cooking planks, it will come with a paper insert that included instructions on how to use your planks (get them wet before you cook on them) and a recipe (plank-grilled salmon), and that is about it.
A group of four delightful…
Continue Kabob Management
Posted on July 26, 2011 at 5:21pm 0 Comments 2 Likes
We love kabobs. There is something primal about cooking meat over fire. When you to it on a stick, it is even better. Kabobs, however, have become much fancier things than they were ever intended to be. You don’t need a grill for them, and you certainly don’t need kabob baskets. Going back to my Boy Scout roots, my kabobs are a simple back yard affair, cooked over pit contained embers. Here are a few pointers when it comes to Kabob Management:
- Keep your meat and…
Splitsville
Posted on July 20, 2011 at 12:41pm 7 Comments 2 Likes
We are always looking for new barbecue suitable desserts. Often we end up going with sweet and delicious summertime fruits, like the classic watermelon, or desserts made from them like one of my very favorites, watermelon sorbet. But that is not really barbecue friendly.
See, what I am looking for is a dessert that makes use of the dying embers of the grill while we are enjoying dinner. After experimenting, an old cook friend suggested what may be the perfect after-Q dessert:…
ContinueComment Wall (4 comments)
- At 8:46pm on August 14, 2011,
mike stewart said… Greg it just crack's me up that we are setting grill share on fire talking about banana splits. I posted that pic a year ago & was so proud that i made a good desert & no one looked at it for a whole year. Many thank's to you & ken & patty fisher for bringing it to life.
- At 7:04pm on July 27, 2011,
michael menard said… - man that sounds real good right now
- At 12:20pm on July 27, 2011, michael menard said…
- hi greg how are you today
- At 3:22pm on June 22, 2011,
Charles Hill said… - I liked your blog. welcome to grill share.
© 2012 Created by Grill-Share.
