What's On The Grill Tonight?
- Thread starter Trollhole
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not true. they get very crispy...unless you're talking about red leaf...that stuff doesn't turn out very well...
Darn it...no pics.
Have one of these Lodge 2qt casserole pans...a very useful size BTW for 2-4 people http://www.amazon.com/gp/product/B00008GKDU/?tag=ihco-20
With right at triple digit temps lately the Dynasty gas grill has been doing more than grilling meat, etc. One our favorite accompaniments is this:
Cubed raw potatoes, skin on, whatever kind doesn't matter
Herbs of choice
1T whole grain mustard per serving of potatoes
Sliced/diced prosciutto or pancetta to taste
EVO and butter
Salt (love the course super smoked variant here) & pepper to taste
Mix the above with a liberal dose of EVO to coat. In to the Lodge 2qt it goes...then dot with enough butter atop the potato mixture to suit your fancy.
With the lid on the pot...on to the BBQ it goes...indirect heat for about 30-45 minutes depending on how full the pan is. About 1/2 way through the cooking process gently stir the potato mixture. This would be a good time to stir more fresh tender leaf herbs (parsley, chervil, oregano, marjoram, cilantro, etc.) in to the potatoes (diced zucchini also works well here...).
Patio Potatoes...that's what was for dinner last night with grilled t-loins...along with a sliced watermelon/fresh mozzarella/tomato napoleon drizzled with aged balsamic vinegar, smoked salt and EVO. Hmmm good.
Have one of these Lodge 2qt casserole pans...a very useful size BTW for 2-4 people http://www.amazon.com/gp/product/B00008GKDU/?tag=ihco-20
With right at triple digit temps lately the Dynasty gas grill has been doing more than grilling meat, etc. One our favorite accompaniments is this:
Cubed raw potatoes, skin on, whatever kind doesn't matter
Herbs of choice
1T whole grain mustard per serving of potatoes
Sliced/diced prosciutto or pancetta to taste
EVO and butter
Salt (love the course super smoked variant here) & pepper to taste
Mix the above with a liberal dose of EVO to coat. In to the Lodge 2qt it goes...then dot with enough butter atop the potato mixture to suit your fancy.
With the lid on the pot...on to the BBQ it goes...indirect heat for about 30-45 minutes depending on how full the pan is. About 1/2 way through the cooking process gently stir the potato mixture. This would be a good time to stir more fresh tender leaf herbs (parsley, chervil, oregano, marjoram, cilantro, etc.) in to the potatoes (diced zucchini also works well here...).
Patio Potatoes...that's what was for dinner last night with grilled t-loins...along with a sliced watermelon/fresh mozzarella/tomato napoleon drizzled with aged balsamic vinegar, smoked salt and EVO. Hmmm good.
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Pintos in the slow cooker for the holiday weekend.
Dad's heart healthy recipe.
Dad's heart healthy recipe.
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Steamed and grilled lobsters flown in from Maine here for the 4th..
J
J
^^^ We're doing the same this Friday...but no grill'n...sashimi instead.
@spresso Thanks for the DO idea, we have an old one that I got from Mom. I use it for braising lamb shanks etc. in the oven never thought about using it on the grill.
BTW I'm with you we haven't used the oven or range for a week or so just to darned hot.
BTW I'm with you we haven't used the oven or range for a week or so just to darned hot.
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No pic's but we did some nice ribeye steaks with a side of red taters steamed in foil with fresh herbs and EVOO. The side was a garden salad, my lettuces plants went south when it got hot but we still had some fresh spinach to mix in with the store bought lettuce.
Last night I got my coals going and put corn (in husks) directly on the coals for 2 minutes per side. I love the smell of burning husks. Corn finished up and I put the grate on to heat up. That's when the sky opened up and the 2 hour rain started. Hard rain that obviously wasn't gonna stop soon enough for dinner to resume cooking. So it was inside to the Lodge grill pan for the turkey cutlets, cherry tomatoes, Brussels sprouts and zucchini.
I don't recommend the B sprouts done this way. The core was still hard while the leaves were burned and dry. I figured on that but they were my least concern.
I marinated the turkey in Siracha, soy sauce, sesame oil and minced garlic. Not bad. Not a really deep flavor, and I might have over poured the Siracha, but I'll keep working with it.
I don't recommend the B sprouts done this way. The core was still hard while the leaves were burned and dry. I figured on that but they were my least concern.
I marinated the turkey in Siracha, soy sauce, sesame oil and minced garlic. Not bad. Not a really deep flavor, and I might have over poured the Siracha, but I'll keep working with it.
Or deep frying them...and hitting them with fine smoked salt. I had them this way a couple months ago at Planet X...darn tasty they were!
Those zukes look num!
We have fresh white (in the husk) corn tonight to go with goat birria, beans, and tortillas.
We have fresh white (in the husk) corn tonight to go with goat birria, beans, and tortillas.
Yeah, I remembered that a few hours after I went to bed. I was in a rush to beat the rain and forgot. Thanks for the reminder.
--john
Beef has been marinating for over 24 hours, cant wait...
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Came home tonight and the 
had made rosemary and olive oil bagels this afternoon.
So, I ran out to get a few fixins... Lox and bagels for dinner anyone
Lox... (in East Texas..
) well.... applewood smoked, sliced, atlantic salmon from the local grocer, capers, fresh cracked pepper, red onion and I made a lemon dill cream cheese.
I of course, had to reheat the bagels on the GRILL!
J
had made rosemary and olive oil bagels this afternoon.So, I ran out to get a few fixins... Lox and bagels for dinner anyone
Lox... (in East Texas..
) well.... applewood smoked, sliced, atlantic salmon from the local grocer, capers, fresh cracked pepper, red onion and I made a lemon dill cream cheese. I of course, had to reheat the bagels on the GRILL!
J
^ I'd eat that 
'cept for the farmed atlantic salmon
'cept for the farmed atlantic salmon
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^ Hee hee! It was tasty for sure. She has gotten good at bagel making.