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re: Summer Grilling plans
Posted on 3/30/15 at 9:08 pm to CheeseburgerEddie
Posted on 3/30/15 at 9:08 pm to CheeseburgerEddie
Corn does well on the grill. Eggplant (I don't eat it but have friends that do)
I like to slice and grill tomatoes
I don't grill as much as I cook low and slow. Brisket, pork butt, shoulder, and various kinds of sausage are my favorites to cook
I like to slice and grill tomatoes
I don't grill as much as I cook low and slow. Brisket, pork butt, shoulder, and various kinds of sausage are my favorites to cook
This post was edited on 3/30/15 at 9:12 pm
2
Posted on 3/30/15 at 9:12 pm to Agforlife
Mixed sliced squash and sliced portobello in olive oil and a few dried peppers and it was awesome tonight.
Posted on 3/30/15 at 9:14 pm to CheeseburgerEddie
My favorite veggies on the grill are corn on the cob, zucchini and squash, and onions/bell peppers...
Wrapping in foil I like zucchini/squash/onions/bell peppers sprayed with olive oil spray then closed in foil...cook it first and take it off last.
Also like cutting whole jalapeños into quarters and adding a spoonful of cream cheese...wrap in small strip of bacon, insert toothpick and grill...good stuff as well.
Wrapping in foil I like zucchini/squash/onions/bell peppers sprayed with olive oil spray then closed in foil...cook it first and take it off last.
Also like cutting whole jalapeños into quarters and adding a spoonful of cream cheese...wrap in small strip of bacon, insert toothpick and grill...good stuff as well.
Posted on 3/30/15 at 9:29 pm to Agforlife
I already got corn looking for expansion . But thanks for the effort - for sr
How do u do the tomatoes, straight up? What kind are we talking, the standard big ones?
How do u do the tomatoes, straight up? What kind are we talking, the standard big ones?
This post was edited on 3/30/15 at 9:31 pm
Posted on 3/30/15 at 9:34 pm to Hawgeye
I favorites are brussel sprouts with some bsamic vinagarette, lemon juice and salt and pepper. Put them on indirect heat intel the end and then another 5 or 10 over the flame for char.
Red onion and all kinds of peppers with olive oil salt and pepper and just get them crispy.
Pork tenderloin I like to put salt and pepper and rosemary and parsley, maybe a little bit of garlic or something to spice it up, but most often not. Let the dry set in for 15 or so and then put on some olive oil and wosterchore. And I don't know why, but a decent squirt of zesty Italian dressing puts it over the top for me and works really well with the pork.
Red onion and all kinds of peppers with olive oil salt and pepper and just get them crispy.
Pork tenderloin I like to put salt and pepper and rosemary and parsley, maybe a little bit of garlic or something to spice it up, but most often not. Let the dry set in for 15 or so and then put on some olive oil and wosterchore. And I don't know why, but a decent squirt of zesty Italian dressing puts it over the top for me and works really well with the pork.
This post was edited on 3/30/15 at 9:45 pm
Posted on 3/31/15 at 6:54 am to CheeseburgerEddie
I slice the tomatoes salt and pepper with a little olive oil and put em on for a little bit then flip. You will have to play with it some to see how long.
Posted on 3/31/15 at 7:20 am to 3nOut
quote:
a texags poster who created a life through pictures on multiple threads basically making everybody go "holy ****, this dude has an awesome life." then people started fact checking him and found that he had a) copied and pasted pics from obscure websites to make it look like he had an awesome garage, mancave, restored cars and b) inserted himself in numerous stories (even and ESPN one) and other people's lives (started a gofundme for people affected by a fire that he didn't even know)
Sad life some people live.
Posted on 3/31/15 at 8:31 am to CheeseburgerEddie
I like to add some sort of summer fruit glaze to paint over the loin while it cooks. Pork has some sweetness to the meat, and the glaze helps bring it out. Rosemary from the little bush I have on the balcony, salt, pepper, and granulated garlic. Tasty.
I've got a shite kettle on the balcony, but it has served me well. Even smoked some ribs on it. Got some aluminum pans filled with water to act as heat sinks and got some applewood chunks smoldering. I'll be upgrading to something more like a traditional barrel smoker once I get my own house.
I've got a shite kettle on the balcony, but it has served me well. Even smoked some ribs on it. Got some aluminum pans filled with water to act as heat sinks and got some applewood chunks smoldering. I'll be upgrading to something more like a traditional barrel smoker once I get my own house.
Posted on 3/31/15 at 8:39 am to Duke
quote:
Rosemary from the little bush I have on the balcony, salt, pepper, and granulated garlic.
That sounds great on a pork loin. You can't beat Rosemary on pork for some reason.
Old Bay makes a rub now that I've used on a couple. That was pretty good.
Posted on 3/31/15 at 10:42 am to DownSouthJukin
I like to leave my corn in the husk when I grill it. It really helps to add some moisture to it and the silk seems to come off much easier when I peel it afterward.
I also like to slice squash and zucchini from top to bottom in about 1/2 inch slices for the grill. Drizzle with some olive oil, salt and pepper and grill for a few minutes on each side. Top with some parmesan when you pull them off.
I'll grill whole okra too. Put them in a bowl with olive oil and toss them. Then sprinkle with salt and pepper and toss again. Throw them on the grill for about 7-8 minutes. You can't do them any other way on the grill due to the slime if you cut them. I guess you can try, but it won't end up well.
I also like to slice squash and zucchini from top to bottom in about 1/2 inch slices for the grill. Drizzle with some olive oil, salt and pepper and grill for a few minutes on each side. Top with some parmesan when you pull them off.
I'll grill whole okra too. Put them in a bowl with olive oil and toss them. Then sprinkle with salt and pepper and toss again. Throw them on the grill for about 7-8 minutes. You can't do them any other way on the grill due to the slime if you cut them. I guess you can try, but it won't end up well.
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