Food & Drink Discussions

In the summer almost everything goes on the grill; vegetables, chicken, roast beef, fish.  One of my favorites is marinated asparagus with bacon wrapped scallops and clams.  I use a quick marinade of lite soy sauce, sesame oil, olive oil, garlic and honey for the aspargus. It somes out really good.  The scallops and clams cook great on the grill.  Especially the clams they get a nice smokey taste to them.

Oh - we did clams on the grill last week too. The boys went out front of the house and dug them up. I liked them, but the boys didn't think much of clams. They liked the chowder better with potatoes and bacon and some clams.

That sounds sooooo good!  I wouldn't think to make a chowder. I always thought it was hard to make and never had a good recipe for one.

It was burgers n dogs for lunch today. Ribeye sounds good for tonight.

I made up an easy one - Southern. Has bacon. I'm putting it on my site, but the Cooking one is not up yet - just Yes You Can Grill. I could email it though. My email is cyndiallison@gmail.com It's already written up. Photo is on that Cedar Island review I put up a couple of days ago.

My boys like rib eye the best of all. I should send them over, but you'd go broke feeding two teen boys on steak (-:

I don't think they'd like the commute time just for a grilled ribeye. d;-) They'd go broke payin for gas to drive the 4,000 mile round trips!

I was gonna make them walk. Then, they would be really hungry. That's OK though. Rib eye was on sale this week, and I tucked some in the freezer. They don't know about that though.

Our favorite is Tequila Lime London Broil.  We use the Tri-Tip Roast with Tequila Lime Marinade from Epicurious.com.  LOVE IT and it is always a big hit at parties.

I will have to look that up. I like to do the London Broils. I do them low and slow and make sure not to overcook and then slice across the grain. Very nice.

We've been doing a lot of smoking lately on our gas grill. Thus far we've done brisket and pork shoulder and loved every minute of it.

 A few tips for smoking (okay, we're learning here too!):

1) Slow and low, if you didn't already know that
2) Tin foil is your friend - if you place the meat right over the coals or grill, you'll have a tougher outer skin
3) Soak your wood chips overnight and put a plate ontop of them to make SURE they all soak
4) Make tin foil packets and punch holes in them with a fork
5) Don't mess with it. Even if you use a mop (sort of like a marinade), don't go in every few seconds to put it on. Let the juices cook and smoke flow.
6) Don't let it get to hot - use a rock to crack your grill a bit. It's okay.

The smells are AMAZING. I think the whole block was drooling when we did our brisket!

Thus far, the brisket had the best flavor. We used a spicy rub (lots of chili pepper, garlic, etc) after letting it "soak" in 1/2 gallon of apple cider vinegar. We used apple chips, and when you bit into it, you immediately tasted the slightly sweet taste of the apple but were countered with the spicey rub. It was AMAZING.

The pork shoulder was great too - we used a mustard rub and let it "soak" in a rub of brown sugar, garlic and pepper. We used a mop for this one - vinegar, ketchip, sugar and pepper. It was REALLY good too, just not as great as the brisket.

 

We've been doing a lot of smoking lately on our gas grill. Thus far we've done brisket and pork shoulder and loved every minute of it.

 A few tips for smoking (okay, we're learning here too!):

1) Slow and low, if you didn't already know that
2) Tin foil is your friend - if you place the meat right over the coals or grill, you'll have a tougher outer skin
3) Soak your wood chips overnight and put a plate ontop of them to make SURE they all soak
4) Make tin foil packets and punch holes in them with a fork
5) Don't mess with it. Even if you use a mop (sort of like a marinade), don't go in every few seconds to put it on. Let the juices cook and smoke flow.
6) Don't let it get to hot - use a rock to crack your grill a bit. It's okay.

The smells are AMAZING. I think the whole block was drooling when we did our brisket!

Thus far, the brisket had the best flavor. We used a spicy rub (lots of chili pepper, garlic, etc) after letting it "soak" in 1/2 gallon of apple cider vinegar. We used apple chips, and when you bit into it, you immediately tasted the slightly sweet taste of the apple but were countered with the spicey rub. It was AMAZING.

The pork shoulder was great too - we used a mustard rub and let it "soak" in a rub of brown sugar, garlic and pepper. We used a mop for this one - vinegar, ketchip, sugar and pepper. It was REALLY good too, just not as great as the brisket.

 

Hi Angi - I'll bet ya'll be getting a smoker soon (-: It can be done on a grill, and your tips are terrific. It's easier with that distance added with the smoker though. I put off getting one for ages but finally did and love it.

I fix what I call Garbage Pail Veggies...lol

It consists of potatoes, squash, green beans, onions, carrots, bell peppers, sliced green tomatoes and beets. I take foil and use 3 long pieces that overlap and pile it all in the middle. Then I add garlic, black pepper, butter and about 1/4 cup of liquid (my choice is either beer or peach schnapps). Then I fold the foil around it and then wrap one more piece around it to prevent it from leaking....Toss on the grill for about 1 hour and check for doneness....My family goes nuts for it...;)

I can almost smell and taste it!  I would be interested to know how long you cook your meats...

Here is my recipe for yummy fallin' off the bone pork ribs.  After many false starts, I have come upon a slow cook method that calls for the ribs to be on the grill for six hours, five hours if you are hungry.   I use a Weber Genesis Silver gas grill; love it!  I use the indirect low heat method of grilling the ribs and keep temperature between 225 and 250 degrees.   

• 1. Rub the ribs down with your favorite mixture or marinade overnight.
• 2. Start the grill; after the initial light-off, turn off two if the three burners and heat the grill to temperature noted above.
• 3. Grill the ribs for two hours or three hours in the middle of the grill, squirting them down every 30 minute with apple cider to keep them moist.
• 4. After the free-cook period wrap the ribs in heavy duty aluminum foil and grill for two hours. Make sure you moisten the ribs with apple cider before closing the off the foil.
• 5. After two hours remove the ribs from the foil; grill for an additional hour.
• 6. Mop or brush the ribs in the last 30 minutes with BBQ sauce.

At the end of the process these babies literally fall off the bone they are that tender and juicy.  And the aroma!  My family and friend love them!  

If you barbecue sweet corn in the husks you'll be pleasantly surprised.  Works like a champ.

Soak them in water for 20 minutes or so first - just dunk them in a cooler or bucket etc. Otherwise you catch the husks on fire.