I got the bright idea to grill a peach recently.
It was *awesome*
Made a foil pack thingy and threw in the peach slices with cinnamon and sugar.
Oh yeah.
It was almost like a crustless pie.
What are some off the wall things you guys and gals have grilled up?
Also, yesterday I discovered broccoli and bbq sauce are a great combo ;D
And as an addition to that, bbq sauce and vanilla ice cream. . .
not such a great combo.
:)
Try grilling a peach right on the grill sans tin foil. then once you have a bit of char
on it drizzle just a bit of good balsalmic vinegar on it.
My big think lately is a grilled pizza. grill up a bunch of veggies and italian sausages.
Roll out a plate sized piece of dough and toss on the grill. Grill only one side of the dough
until crusty, remove and turn over. Top the crusty side with the veggies and sausages and cheese.
try blue cheese! and instead of a red sauce drizzle olive oil and fresh rosemary and balsalmic vinegar
on it and back on the grill until melty and yummy.
Holy crap that sounds good!
I'll give it a shot, thanks!
On another note, I have always used charcoal and made a pyramid and used lighter fluid.
G/F has one of those chimney tube things. We tried it the other night and Im not sure I liked it. I also may not have done it right.
How long do you leave the coals go in the thing after it starts up?
Do I let the coals at the top get going too? Id think that by then, the bottom coals would be partial or more consumed. . .
The coals we got from it weren't as hot as the lighter fluid pyramid and didn't last as long.
Quote from: Monsterlover on June 25, 2009, 02:18:36 PM
On another note, I have always used charcoal and made a pyramid and used lighter fluid.
Chimney starters rock...but here's a few tips.
1. Use lump charcoal, not charcoal briquettes. IMO briquettes start easy enough that a chimney starter isn't necessary. Lump is superior to briquettes IMO...it burns hotter, and doesn't contain any chemicals like briquettes. Dowside is they don't last as long.
2. It can be hard to get the charcoal started in a chimney starter. Instead of paper underneath it, which burns away too fast...use regular Lay's potato chips. The oil in the chips burns and last long enough to ignite the charcoal.
3. Keep it away from anything flammable when using lump charcoal...lump throwa off some serious sparks when it is getting started.
4. I only leave it in the starter until the lower levels of charcoal are gray...then I transfer it to the BBQ (or smoker as that is when I use a chimney starter).
Try potatoes on the grill. Cut into slices about 1/4"-3/8" thick, apply olive oil and spices (I like Emerils seasoning, or a specialty chili powder) to both sides, grill until done turning once.
Also works with sweet potatoes...just use brown sugar instead of the spices. [thumbsup]
+1 on not wrapping the peach...just cut in 1/2 and place face down on grill. Carmelization of the sugars is tasty!
oiling up the paper a bit works, too [thumbsup]
+1 on the rockage of chimney starters
im so glad i started this thread :D
I use hardwood in my smoker - for heat as well as in the smoker tray. A little bit goes a looong way. split it into pieaces about an inch thick, 2 -3 quartered pieces of firewood will last the whole day.
Jalapeno peppers are excellent grilled. Cut the tops off, scoop the insides out, toss 'em on the grill for a minute or two, fill with bleu cheese sauce, or cottage cheese, serve.
Just don't eat more than 1 or 2 or your ass will rebel against you the next day.
+1 for pizza on the grill.
[bacon] [bacon] [bacon] duh?
Take ears of corn
(preferably from the northeast around august)
Soak the in water, still in the husk.
20 minutes on the grill and you've got magic. [thumbsup]
Quote from: trouble on June 25, 2009, 06:27:45 PM
Take ears of corn
(preferably from the northeast around august)
They don't travel well you know.... ;D
Quote from: painter on June 25, 2009, 06:38:07 PM
They don't travel well you know.... ;D
But I do.
I'm waiting for the corn to visit mama. :)
Headed up to these here parts?
Quote from: NAKID on June 25, 2009, 06:43:13 PM
Headed up to these here parts?
Yup, then I gotta convince Razzo to loan me his Monster. [evil]
Cyrus was just bbqing some chicken legs [puke]
Quote from: trouble on June 25, 2009, 06:42:31 PM
But I do.
I'm waiting for the corn to visit mama. :)
The plan for DIMBY...
is for those who desire corn...
to go pick it...
after the water is boiling of course. ;)
Gimme some advanced notice and we'll put something together...
Quote from: Tiffers on June 25, 2009, 07:03:05 PM
Cyrus was just bbqing some chicken legs [puke]
what's so bad about that?
Sounds grrrreeeatt!
Quote from: trouble on June 25, 2009, 06:59:23 PM
Yup, then I gotta convince Razzo to loan me his Monster. [evil]
dude.... razzo keeps his monster a mile from my house....
if you visit... i better hear from you!
:)
Quote from: Monsterlover on June 25, 2009, 01:00:55 PM
It was almost like a crustless pie.
GASP! Crustless pie? What on earth for......
I grill a lot, and I really can't think of anything "strange"
I saw the thread title and this was all I could think of...
(http://www.gigwise.com/gallery/1949838_paulwall.jpg)
Is it sad that I know that's Paul Wall?
Quote from: NAKID on June 26, 2009, 09:07:17 AM
Is it sad that I know that's Paul Wall?
ummm
yes.
:D
Yeah, I'm gonna have to agree.
[laugh]
Yesterday I BBQ braised 9 lbs of chuck roast on a charcoal grill.
take 2 4.5lb chuck roasts and dry rub with your fave spice mix (or make your own like me!)
sear them on each side on the grill
put them in a BIG cast iron dutch oven with bourbon, chicken stock, 1T mustard, fresh herbs of your choosing, a couple of sliced onions
take off the actual grill part of the grill and make a circle out of the coals
place covered dutch oven in the middle, let simmer for 1 hour (keep it simmering, but the temp low) with grill lid on
flip the meat in the dutch oven, lid off the dutch oven, lid on the grill... I added more charcoal as I went... also added some soaked hickory chips at this time.
keeping about an inch of liquid in the dutch oven at all times.
another hour, lid on, cover on.
remove, drain, pat dry, put aside.
stoke up charcoal to hot
make a glaze out of the leftover liquid
brush roasts and finish on grill
it took almost 5 hours to complete but it was SO worth it.
;D ;D ;D
Hehehehe you said Dutch Oven (http://www.urbandictionary.com/define.php?term=dutch%20oven)
[laugh]
(http://i288.photobucket.com/albums/ll161/porschaholic/SquirrelPastieSWNS_450x450.jpg)
One of my daughters favorites is Salmon al Cartoccio.
Saute 2 cloves of garlic minced and 6 oil packed anchovy fillets in olive oil
until the anchovy breaks up.
add to that a bunch of asparagas cut in one inch pieces and saute until tender.
Usually add a little pepper to this but no salt since the anchovy should be enough.
Take large squares of tin foil. (one for each serving)
place a large spoonful of the asparagas in the middle of the foil.
top with a nice piece of salmon that's boned and skinned. (usually like a 3x4 inch piece)
Salt and pepper.
Top with slices of lemon and orange (peeled of course)
sprinkle of fresh thyme and a good drizzle of olive oil and white wine.
Seal up the packets and put them on the grill. Leave uncovered until you
can hear them sizzling 2-3 minutes. Then cover and cook for about 5-6 minutes.
Remove from the heat and allow to rest for another 5 minutes.
Serve the packets on plates and allow everyone to open their own packet and wowza.
Keep in mind my daughters are 10 and 7 and this is a favorite of theirs. (weird kids) :)
Marinated, cubed and skewered deer heart, squid under an aluminum foil covered brick. Grilled bananas with vanilla ice cream is awesome!
Quote from: rgramjet on June 26, 2009, 06:20:55 PM
Marinated, cubed and skewered deer heart, suid under an aluminum foil brick.
:-\
[puke]
Quote from: DuCaTiNi on June 26, 2009, 06:51:11 PM
hearts? ??? :-\
It's a muscle, just like other meat. Probably the most innocuous of all the organs that get eaten (from a safety standpoint).
(says the vegan....)
Quote from: somegirl on June 26, 2009, 06:54:40 PM
It's a muscle, just like other meat. Probably the most innocuous of all the organs that get eaten (from a safety standpoint).
(says the vegan....)
i'm not a fan of the other organs that get eaten either...
ever have a grilled fig with rosemary and olive oil? [thumbsup]
Quote from: DuCaTiNi on June 26, 2009, 06:58:19 PM
ever have a grilled fig with rosemary and olive oil? [thumbsup]
I'm such a pig with fresh figs they wouldn't last long enough to make it to the grill. :-\
Quote from: somegirl on June 26, 2009, 07:02:31 PM
I'm such a pig with fresh figs they wouldn't last long enough to make it to the grill. :-\
i know you don't eat goat cheese, but, piped into the center of a fresh fig, and then grilled.... omg yum!!!
Quote from: VisceralReaction on June 26, 2009, 02:50:49 PM
One of my daughters favorites is Salmon al Cartoccio.
Saute 2 cloves of garlic minced and 6 oil packed anchovy fillets in olive oil
until the anchovy breaks up.
add to that a bunch of asparagas cut in one inch pieces and saute until tender.
Usually add a little pepper to this but no salt since the anchovy should be enough.
Take large squares of tin foil. (one for each serving)
place a large spoonful of the asparagas in the middle of the foil.
top with a nice piece of salmon that's boned and skinned. (usually like a 3x4 inch piece)
Salt and pepper.
Top with slices of lemon and orange (peeled of course)
sprinkle of fresh thyme and a good drizzle of olive oil and white wine.
Seal up the packets and put them on the grill. Leave uncovered until you
can hear them sizzling 2-3 minutes. Then cover and cook for about 5-6 minutes.
Remove from the heat and allow to rest for another 5 minutes.
Serve the packets on plates and allow everyone to open their own packet and wowza.
Keep in mind my daughters are 10 and 7 and this is a favorite of theirs. (weird kids) :)
that sounds good. [thumbsup]
mitt
beef heart on the grill isn't bad - like a strong steak.
mitt
Quote from: MrIncredible on June 26, 2009, 06:55:39 PM
Baby deer hearts are extra tender.
[laugh] [laugh] [laugh] [laugh] [laugh] [laugh]
beef tongue is yummy when it's grilled up!
izakaya style- oishii!!!
Quote from: DuCaTiNi on June 26, 2009, 06:51:11 PM
hearts? ??? :-\
The only bad part is peeling the veiny membrane away from the outside.
My five year old son was fascinated by the vasculature and the inner workings...
The heart is my favorite part of the deer!
We usually just boil it with onions and shrooms. Salt to taste.
It's great!
Havent tried boiling, but Ill give it a shot.
Growing up, my mom used to make whole beef hearts cooked like a roast. They were the tastiest, most tender cut of meat ever. I haven't been able to find whole beef heart in YEARS! If I find beef heart, it's sliced thin like tenderloin...
Quote from: NAKID on June 27, 2009, 12:58:25 PM
Growing up, my mom used to make whole beef hearts cooked like a roast. They were the tastiest, most tender cut of meat ever. I haven't been able to find whole beef heart in YEARS! If I find beef heart, it's sliced thin like tenderloin...
It is hard to find whole. It takes a special shop to keep them. One of my college buddies in KC buys one to grill every time we get together.
mitt
Quote from: NAKID on June 27, 2009, 12:58:25 PM
Growing up, my mom used to make whole beef hearts cooked like a roast. They were the tastiest, most tender cut of meat ever. I haven't been able to find whole beef heart in YEARS! If I find beef heart, it's sliced thin like tenderloin...
Try an Asian market. The ones here have them...and they're cheap!
(I only know that because my wife works with a girl who loves them, and can't believe how cheap they are here...can't remember where she's from).
omg can we pleeeeeze stop talking about hearts :-\ [laugh]
Quote from: DuCaTiNi on June 27, 2009, 04:50:29 PM
omg can we pleeeeeze stop talking about hearts :-\ [laugh]
Has the joke been
bled to death?
So how about Deer Pancreas? Anyone grill that?
[evil]
I was seriously thinking about making Venison Haggis. Using the Deer pluck instead of the sheeps.... I dig Haggis! [thumbsup]
Bee farts???
;D