We had grilled tuna for dinner last night, marinated in soy, sesame oil, ginger and garlic, and a side of spicy grilled potatoes and basket grilled veggies. A bottle of beautiful Okanagan wine, or two... It was so good!
What's On The Grill Tonight?
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looks great. (Although I prefer raw tuna myself, have not had great luck grilling it.) Tell us a bit about them spiced spuds?
I've been finding pork shoulder steaks for dirt cheap lately. It's a pork butt that they run through the bandsaw. I hit this with some bbq rub and marinated it in cider vinegar and beer while the coals lit. Put them on the cool side of the grill for 15 minutes while the cherry wood chips burned out then moved them to the hot side and kept them moving around for another 15. A little bbq sauce for the last few minutes (after the pic) sealed the deal.
I've found that these keep me from overeating due to the small size. Each one is probably 4-5oz cooked.
I've found that these keep me from overeating due to the small size. Each one is probably 4-5oz cooked.
looks great. (Although I prefer raw tuna myself, have not had great luck grilling it.) Tell us a bit about them spiced spuds?
The tuna was barely cooked, just 1 and a half minutes per side on a hot grill and done. You dont want to over cook a piece of fish like that or you ruin it.
The potatoes were done with some EVOO and my own blend of ground chilies, some sweet, hot and smoked. Some salt and pepper to finish. Super easy but so good.
The tuna was barely cooked, just 1 and a half minutes per side on a hot grill and done. You dont want to over cook a piece of fish like that or you ruin it.
The potatoes were done with some EVOO and my own blend of ground chilies, some sweet, hot and smoked. Some salt and pepper to finish. Super easy but so good.
They were just small new potatoes, so I just cut them in half and boiled for about 10, 15 minuted. Then some olive oil and spices and onto the grill for 10 or 15 until getting crispy. Perfect every time.
will try that sometime soon. Has been a long time since I experimented with spuds. thanks for the motivation to do so.
e9999, check out the web site for Sunset magz. I got a similar idea for spuds cept I used small Yukon Golds
Buddy gave me 4 beautiful NorCal ocean caught King salmon fillets. Opted for an allrecipes.com recipe that turned out uber good and now a permanent addition to my recipe collection.
Basically:
5t honey mixed with 3T melted butter mixed with 3T dijon mustard (I was out of smooth mustard...used wasabi instead).
1/2C chopped pecans + 3T fresh bread crumbs (I used panko) + 3T chopped parsley + salt
Paint the top of the fillets with the honey/mustard/butter mixture and then dip the coated fillets in to the pecan crumb mixture.
Since it was 100+ degrees again yesterday I didn't want to heat up the kitchen so used the outdoor BBQ: I added 1/2 stick butter and 2T neutral oil to a cast iron pan...heat to just melt. Place the fillets crumb side up in the pan...set on the hot covered bbq. Roast until rare in the middle then baste the top of the fillets with the hot butter/oil in the pan. Serve immediately (medium done for me).
PDG (Pretty Damn Good)
Basically:
5t honey mixed with 3T melted butter mixed with 3T dijon mustard (I was out of smooth mustard...used wasabi instead).
1/2C chopped pecans + 3T fresh bread crumbs (I used panko) + 3T chopped parsley + salt
Paint the top of the fillets with the honey/mustard/butter mixture and then dip the coated fillets in to the pecan crumb mixture.
Since it was 100+ degrees again yesterday I didn't want to heat up the kitchen so used the outdoor BBQ: I added 1/2 stick butter and 2T neutral oil to a cast iron pan...heat to just melt. Place the fillets crumb side up in the pan...set on the hot covered bbq. Roast until rare in the middle then baste the top of the fillets with the hot butter/oil in the pan. Serve immediately (medium done for me).
PDG (Pretty Damn Good)
myquestoyota
SILVER Star
I did that the other night but I just nuked them for 2 - 3 minutes to get them started then roasted them with the pork chops and corn.
rusty_tlc
Dain Bramaged Member
I'm a big fan of blanching veggies to make them cook faster on the grill but I never do that with taters.
Instead I cut them to a size that will cook in a time similar to whatever protein I'm grilling and cook them in foil. I also put them on the grill as soon as I light it so they start cooking while the grill pre-heats.
1/4" cubes cook in about the same time as a thick ribeye. Cube the taters, toss them with garlic, olive oil, S&P. Then spread them in a single layer on a piece of foil. I do a double fold the long way then roll the ends. When I do them this way I cook them on the top rack or indirect heat.
Potatoes Dianne also work well. Slice the spuds into thin slices, about 1/16" thick then spread them like a deck of cars until they make a layer about 1/8" thick. Drizzle with olive oil, garlic, S&P and fresh parsley. Wrap the same as above. I cook these on direct heat so they form a brown crust on one side. Just be sure to oil the foil and keep the side with the garlic and herbs up so the garlic doesn't burn.
Instead I cut them to a size that will cook in a time similar to whatever protein I'm grilling and cook them in foil. I also put them on the grill as soon as I light it so they start cooking while the grill pre-heats.
1/4" cubes cook in about the same time as a thick ribeye. Cube the taters, toss them with garlic, olive oil, S&P. Then spread them in a single layer on a piece of foil. I do a double fold the long way then roll the ends. When I do them this way I cook them on the top rack or indirect heat.
Potatoes Dianne also work well. Slice the spuds into thin slices, about 1/16" thick then spread them like a deck of cars until they make a layer about 1/8" thick. Drizzle with olive oil, garlic, S&P and fresh parsley. Wrap the same as above. I cook these on direct heat so they form a brown crust on one side. Just be sure to oil the foil and keep the side with the garlic and herbs up so the garlic doesn't burn.
splitshot
Head cook, Bottle washer, and Peace keeper.
Butt Ugly Chuck
Fish Biologist
Stove is this...
10k BTU's.
I made a hole on a piece of aluminum board that I use as a table. the stove goes on top and the gas cylinder goes under the board.
Wind screen is this one. From amazon.com
it is compact and pretty light too..
10k BTU's.
I made a hole on a piece of aluminum board that I use as a table. the stove goes on top and the gas cylinder goes under the board.
Wind screen is this one. From amazon.com
it is compact and pretty light too..
I grilled for some friends at a buddy's house last night. First time cooking for a group in ages. Applewood smoked brats and andouille with corn (husk on for the aroma while I sweated), peppers and onions. Meat was started over the heat for color then finished indirectly. All vegetables done directly on the coals. They'd never seen that before and were amazed. The guy I put in charge of scraping the peppers defied my orders and soooooaked them under running water to remove the charred skin. Bastard. They were still good, though. The strange thing was that nobody hardly touched the sauerkraut or horseradish but they devoured the Siracha. I only remembered to get a pic just before cleaning up the leftovers...sorry.
myquestoyota
SILVER Star
That's a lot of leftovers John, must have cooked a mountain. We had a big bbq prior to an ocean fishing trip last Saturday and had a pile of food as well. Brats, burgers and this seafood boil.
splitshot
Head cook, Bottle washer, and Peace keeper.
I have been known to hurt myself on shelfish, one of those pans would be my plate, mmmmm.
What all is in there?
And I feel sorry for the guy who stopped at McDonnalds on the way over
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splitshot
Head cook, Bottle washer, and Peace keeper.
These are fit to cook proper tonight.
splitshot
Head cook, Bottle washer, and Peace keeper.
And the thunder storm shows up.
