We Be Grillin'
Moderator: Menolly
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drew
- The Gap Into Spam
- Posts: 7877
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Don't forget veggies!!!
Slice up a Sweet potato, cut up an onoin, and cut up some carots sticks (BIG carrot sticks) and brush them with some garlic oil (Garlic and Olive oil), and throw them on the top rack of the BBQ--mmmm mmmm Good
Slice up a Sweet potato, cut up an onoin, and cut up some carots sticks (BIG carrot sticks) and brush them with some garlic oil (Garlic and Olive oil), and throw them on the top rack of the BBQ--mmmm mmmm Good
I thought you were a ripe grape
a cabernet sauvignon
a bottle in the cellar
the kind you keep for a really long time
a cabernet sauvignon
a bottle in the cellar
the kind you keep for a really long time
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dennisrwood
- The Gap Into Spam
- Posts: 4048
- Joined: Tue Jul 13, 2004 5:20 pm
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dennisrwood
- The Gap Into Spam
- Posts: 4048
- Joined: Tue Jul 13, 2004 5:20 pm
Yes I think I hear them,but the brisket is louder-oh wait,I think I hear a squash-oh well I will have to eat them both for I am Obnivorous Man!consumer of both vegetable matter and animal flesh-all food groups have cause for fear!SSSSHHHHHH listen I think I hear cheese in trouble,off I goooooooooooooooooooooooooooooo.
"And now for something completely different".
Threw a couple tenderloin steaks on the grill last night. Rubbed in butter and Montreal seasoning and cooked till medium rare. Cooked with a spatula to keep all the juices in. MMMMMMMMM......
War is an ugly thing, but not the ugliest of things. The decayed and degraded state of moral and patriotic feeling which thinks that nothing is worth war is much worse. The person who has nothing for which he is willing to fight, nothing which is more important than his own personal safety, is a miserable creature and has no chance of being free unless made and kept so by the exertions of better men than himself. John Stuart Mill
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ur-bane
- The Gap Into Spam
- Posts: 3496
- Joined: Tue Jun 29, 2004 10:35 am
- Location: United States of Andelain
It is true, BBQ season is upon us once again.
Dust off the cobwebs (especially in the venturai of the gas-grills), oil up the grill, and let's start cooking.
Due to the fact that BBQ is my favorite way to cook anything, I thought I'd share a few of my homemade sauces, for anyone who wants to try.
Mind you, these are not for the calorie-conscious. They are for the flavor-mongers!
For chicken
(With a chinese-style flare) :
Mix 1 cup of sugar and 3/4 cup of distilled white vinegar until the sugar is mostly dissolved. (If necessary, add more vinegar, 1 tbsp at a time).
Mix in about 1/8-1/4 cup soy sauce. ( i prefer 1/4.....makes the sauce go POW!)
put the sauce in a medium (8") pan, and cook over medium heat until it is reduced 50%, stirring constantly. (Should take about 5 minutes. When ready, the sauce should have the consitency of ketchup.)
Cook your chicken on the grill, seasoned with salt, pepper, garlic and paprika.
When the chicken is just about cooked to your liking, brush the sauce on and cook a minute or two more. Be sure to keep the chicken off the center of the grill away from the flames because this sauce will burn in an instant. Turn chicken, brush on last of sauce, heat another minute and serve.
Awesomely finger-licking good General Tso style barbecue chicken!!
It is also great for spare ribs! (Tenderize the ribs overnight in a mix of sodium-free tenderizer and worchestershire sauce)
You can also substitute ketchup for the soy sauce and you have a perfect sweet and sour sauce for chicken and pork. You will need at least 1/4 cup ketchup, though.
Italian chicken:
This requires marinating over night! Simply choose your favorite Italian salad dressing and soak your chicken in it overnight. (I have found that Seven Seas Italian is the most flavorful when prepared this way.)
Simply barbecue as usual, but sprinkle pepper and garlic once on the grill. Occasionally brush with more dressing while cooking. (Best with skin on)
For Hot dogs!
Make your own Sabrett- style onions!!!!! A must for the onion-lover.:
Take 2 medium onions and peel and quarter them. Then slice perpendicular to the layers about 1/4 inch thick.
Put in small sauce pan and add 1/4 tsp black pepper, 2-3 tsp sugar, and 1/2 tsp garlic powder.
Mix equal amounts of ketchup and water (about 1/2 cup each) until smooth, and stir into onions. Cook covered 15-20 minutes over low heat until onions are transparent and just lose their raw bite, stirring occasionally.
Do not let the sauce thicken! If necessary, add water as you cook.
Spoon over a nice Boar's Head dog and slop on the mustard! MMMmmmMMM!!!!!
For steak:
One of my favorite all-time barbecued steak flavors:
Mix about 1/2 cup worchestershire sauce, 1/4 cup minced onion, 1 tsp black pepper, 1 tsp garlic (fresh crushed--about 2-3 garlic cloves), and 1/4 cup minced roasted red pepper ( you can roast this right on the grill, or in your broiler, or you can pick up a jar at your local supermarket).
Mix all ingredients. Tenderize your steak by lightly pounding after sprinkling with Aboff's sodium-free meat tenderizer (the Green Lid jar
)
Sprinkle with salt and pepper (lightly!!) and place meat and marinade in a ziplock freezer bag (I find this to be the best way to marinade....it makes it easy to cover most of the meat by removing most of the air from the bag)
Refrigerate overnight, shaking and turning occasionally.
Cook your steak how you like it, adding the remaining marinade onto the steak just before you are ready to take it off the grill. (For best results, cut shallow grooves into the steak against the grain to allow the sauce to get into the heart of the meat.)
Enjoy all! I have many more BBQ and sauce recipes, but not enough time right now to type them out!
Happy Grilling!
Dust off the cobwebs (especially in the venturai of the gas-grills), oil up the grill, and let's start cooking.
Due to the fact that BBQ is my favorite way to cook anything, I thought I'd share a few of my homemade sauces, for anyone who wants to try.
Mind you, these are not for the calorie-conscious. They are for the flavor-mongers!
For chicken
(With a chinese-style flare) :
Mix 1 cup of sugar and 3/4 cup of distilled white vinegar until the sugar is mostly dissolved. (If necessary, add more vinegar, 1 tbsp at a time).
Mix in about 1/8-1/4 cup soy sauce. ( i prefer 1/4.....makes the sauce go POW!)
put the sauce in a medium (8") pan, and cook over medium heat until it is reduced 50%, stirring constantly. (Should take about 5 minutes. When ready, the sauce should have the consitency of ketchup.)
Cook your chicken on the grill, seasoned with salt, pepper, garlic and paprika.
When the chicken is just about cooked to your liking, brush the sauce on and cook a minute or two more. Be sure to keep the chicken off the center of the grill away from the flames because this sauce will burn in an instant. Turn chicken, brush on last of sauce, heat another minute and serve.
Awesomely finger-licking good General Tso style barbecue chicken!!
It is also great for spare ribs! (Tenderize the ribs overnight in a mix of sodium-free tenderizer and worchestershire sauce)
You can also substitute ketchup for the soy sauce and you have a perfect sweet and sour sauce for chicken and pork. You will need at least 1/4 cup ketchup, though.
Italian chicken:
This requires marinating over night! Simply choose your favorite Italian salad dressing and soak your chicken in it overnight. (I have found that Seven Seas Italian is the most flavorful when prepared this way.)
Simply barbecue as usual, but sprinkle pepper and garlic once on the grill. Occasionally brush with more dressing while cooking. (Best with skin on)
For Hot dogs!
Make your own Sabrett- style onions!!!!! A must for the onion-lover.:
Take 2 medium onions and peel and quarter them. Then slice perpendicular to the layers about 1/4 inch thick.
Put in small sauce pan and add 1/4 tsp black pepper, 2-3 tsp sugar, and 1/2 tsp garlic powder.
Mix equal amounts of ketchup and water (about 1/2 cup each) until smooth, and stir into onions. Cook covered 15-20 minutes over low heat until onions are transparent and just lose their raw bite, stirring occasionally.
Do not let the sauce thicken! If necessary, add water as you cook.
Spoon over a nice Boar's Head dog and slop on the mustard! MMMmmmMMM!!!!!
For steak:
One of my favorite all-time barbecued steak flavors:
Mix about 1/2 cup worchestershire sauce, 1/4 cup minced onion, 1 tsp black pepper, 1 tsp garlic (fresh crushed--about 2-3 garlic cloves), and 1/4 cup minced roasted red pepper ( you can roast this right on the grill, or in your broiler, or you can pick up a jar at your local supermarket).
Mix all ingredients. Tenderize your steak by lightly pounding after sprinkling with Aboff's sodium-free meat tenderizer (the Green Lid jar
)Sprinkle with salt and pepper (lightly!!) and place meat and marinade in a ziplock freezer bag (I find this to be the best way to marinade....it makes it easy to cover most of the meat by removing most of the air from the bag)
Refrigerate overnight, shaking and turning occasionally.
Cook your steak how you like it, adding the remaining marinade onto the steak just before you are ready to take it off the grill. (For best results, cut shallow grooves into the steak against the grain to allow the sauce to get into the heart of the meat.)
Enjoy all! I have many more BBQ and sauce recipes, but not enough time right now to type them out!
Happy Grilling!
Nearly all men can stand adversity, but if you want
to test a man's character, give him power.
--Abraham Lincoln
Excerpt from Animal Songs Never Written
"Hey, dad," croaked the vulture, "what are you eating?"
"Carrion, my wayward son."
"Will there be pieces when you are done?"
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dennisrwood
- The Gap Into Spam
- Posts: 4048
- Joined: Tue Jul 13, 2004 5:20 pm
-
ur-bane
- The Gap Into Spam
- Posts: 3496
- Joined: Tue Jun 29, 2004 10:35 am
- Location: United States of Andelain
Hmmm....then for the veggie-vores 
:
Instead of the worchestershire sauce for the steak, use vinegar and water, do not mince the red pepper, slice it instead, add cubed cheddar, muenster, and swiss cheeses, with julienned carrots and chopped cauliflower. Let sit for 1/2 hour in fridge, and enjoy! (You have now turned your steak sauce into a delicious dressing for cheese and veggie salad)
:Instead of the worchestershire sauce for the steak, use vinegar and water, do not mince the red pepper, slice it instead, add cubed cheddar, muenster, and swiss cheeses, with julienned carrots and chopped cauliflower. Let sit for 1/2 hour in fridge, and enjoy! (You have now turned your steak sauce into a delicious dressing for cheese and veggie salad)
Nearly all men can stand adversity, but if you want
to test a man's character, give him power.
--Abraham Lincoln
Excerpt from Animal Songs Never Written
"Hey, dad," croaked the vulture, "what are you eating?"
"Carrion, my wayward son."
"Will there be pieces when you are done?"
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dennisrwood
- The Gap Into Spam
- Posts: 4048
- Joined: Tue Jul 13, 2004 5:20 pm
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Menolly
- A Lowly Harper
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- Joined: Thu May 19, 2005 12:29 am
- Location: Harper Hall, Fort Hold, Northern Continent, Pern...
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Hi all!
I'm Pam and I couldn't help but join in on a grilling fruit thread. This recipe is positively sinful.
<b><i>Grilled Pineapple</i></b>
(Lynda/ LyndaMc994)
1 medium pineapple
1 TBS butter -- melted
1 TBS packed brown sugar
1/8 tsp ground ginger -- optional
Splash of rum -- optional
1/2 cup vanilla ice cream
2 TBS toasted coconut
Cut pineapple crosswise into six 3/4-inch-thick slices. Stir together butter, brown sugar, ginger and rum. Grill pineapple slices on an uncovered grill directly over medium coals for 6 to 8 minutes or until heated through, turning once and brushing once or twice with butter mixture. To serve, cut pineapple slices in half. Serve warm with ice cream, top with toasted coconut and additional rum if desired.
Yield: 6 servings.
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Per Serving (using non-fat vanilla yogurt and excluding unknown items): 91 Calories; 3 g Fat (28.1% calories from fat); 1 g Protein; 16 g Carbohydrate; 1 g Dietary Fiber; 5 mg Cholesterol; 35 mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
I'm Pam and I couldn't help but join in on a grilling fruit thread. This recipe is positively sinful.
<b><i>Grilled Pineapple</i></b>
(Lynda/ LyndaMc994)
1 medium pineapple
1 TBS butter -- melted
1 TBS packed brown sugar
1/8 tsp ground ginger -- optional
Splash of rum -- optional
1/2 cup vanilla ice cream
2 TBS toasted coconut
Cut pineapple crosswise into six 3/4-inch-thick slices. Stir together butter, brown sugar, ginger and rum. Grill pineapple slices on an uncovered grill directly over medium coals for 6 to 8 minutes or until heated through, turning once and brushing once or twice with butter mixture. To serve, cut pineapple slices in half. Serve warm with ice cream, top with toasted coconut and additional rum if desired.
Yield: 6 servings.
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Per Serving (using non-fat vanilla yogurt and excluding unknown items): 91 Calories; 3 g Fat (28.1% calories from fat); 1 g Protein; 16 g Carbohydrate; 1 g Dietary Fiber; 5 mg Cholesterol; 35 mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
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safetyjedi
- The Gap Into Spam
- Posts: 2133
- Joined: Wed Mar 30, 2005 6:47 pm
- Location: Sharps Chapel, TN USA
Marinate a steak by liberally applying Balsamic vinegar and lime juice on both sides, then sprinkle each side with celery salt and lemon pepper. Let set for at least an hour before grilling. For a south of the border flair, instead of the celery salt use some cumin and finely ground coffee grounds. I know it sounds weird but try it.
Eggplant is also good on the grill, brush with Balsamic and EVOO and your favorite seasonings. My wife hates eggplant except when I grill it like that.
My favorite fish on the grill is monkfish. Shark is a close second..
Eggplant is also good on the grill, brush with Balsamic and EVOO and your favorite seasonings. My wife hates eggplant except when I grill it like that.
My favorite fish on the grill is monkfish. Shark is a close second..
Join me and we can end this destructive conflict...