What's On The Grill Tonight?

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I think I'll inject the birds with Tony Chacheres Creole Butter, sides will be French Haricot Vert green beans, and wife will do up some rice that I will top with sautéed onions/baby bellas/garlic/diced bacon fortified with a chunk of butter. Or something like that. Today is my Sunday, beer has started, or creative juices, and we gota a storm rollin in, maybe some real rain.
 
Bone in ribeye and roasted veggies.

J

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Veci please tell me what veggies are in your mix and how were they prepped
-Jim
They look great and give a person the anticipation of rustic fresh in season veg with a slab of meat from the fire
 
FLATU8ER said:
Veci please tell me what veggies are in your mix and how were they prepped
-Jim
They look great and give a person the anticipation of rustic fresh in season veg with a slab of meat from the fire
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Jim,

Oven set to 425F

Cut all veggies up. I make them a little larger than normal to allow for shrinkage (especially the 'shrooms)... Broccoli, tomatoes, zucchini, red potatoes, mushrooms, onion and fresh chopped garlic.

Toss in a bowl, melt 3-4 tablespoons of butter and mix until all veggies are coated. Add salt, pepper, red pepper and paprika.

Spread on a lined cookie sheet, cook for 20 minutes. Toss veggies and cook for an additional 20 or until potatoes are cooked to your liking. Usually overall time is about 45-50 min.

They taste great.

Jason
 
JohnVee said:
Corn. Maybe some tofu for the other half. Have cornbread going and some adzuki brand, too.

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...via IH8MUD app
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John, next time you grill/roast corn.... Pull down the husk... cut strips of jalapeno or ?? pepper, salt and pepper, butter/olive oil and wrap back up. It is amazing how much the corn will take the pepper flavor in... SO GOOD!

J
 
@reevesci Never done that with the pepper. Sounds like a good trick. We were amazed at how great the corn was today. It's never like this so early in the season. Wonder where it came from? I removed half of the husk and did 2 minutes per side right on the coals. Barely any color on it - wife lately doesn't like smoke or char on anything. :bang:

Last night was whole rainbow trout and roasted carrots and parsnips. I stuffed the cavities with some thyme, lemon wedges and ginger slices then wrapped each fish in a foil packet after an olive oil drizzle. 15 minutes at 400*F. Perfect. Took a bunch of pictures and they all looked like crap, as did the veggie pics. Again, :bang:.

Work has finally slowed down after 3 months so I'm looking forward to eating food that I'm not paying somebody to serve me. I also have about 35 pounds to lose, dammit, after letting the last 2 years get the best of me.
 
JohnVee said:
@reevesci Never done that with the pepper. Sounds like a good trick. We were amazed at how great the corn was today. It's never like this so early in the season. Wonder where it came from? I removed half of the husk and did 2 minutes per side right on the coals. Barely any color on it - wife lately doesn't like smoke or char on anything. :bang:.
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John, I can relate, same here, even to the point of (yes she loves bacon), but doesn't want anything wrapped with it.:meh:
 
I just bought all the stuff for K-Bobs. Tomorrow, with the Hawaii mop, over rice.
 
Farts this morning smelled like Hawaiian barbecue, lol.:cool:
 
Teddy, until a recent trip to see friends in New Bern I had never heard of Cobia! Although we were a little early for the outer banks fishing trip our friend was going to take for Cobia...we did get to eat another new to us wild fish: Trigger fish! Wowee was that some tasty fish! I thought the west coast had good fish/seafood but given what we saw and experienced in eastern NC...I be wrong!
 
Cobia and Trigger Fish are both great. The wife and I prefer Grouper or Mahi when we can get it. Oh, let's be honest, I love all seafood. Don't be too envious of us East coasters though. It's hard to find fresh good sushi (IMHO) here. When I was in college in Charleston I spent a summer working 50/50 at a boating supply store and the off days working for tips on a sportfishing boat offshore. It was great, the captain's wife would make fresh sushi on the boat with Wahoo and Mahi, then they'd give me a gallon Ziploc bag full of fish to take home with me. My roommate and I ate like kings all summer and used all our money for beer and cheap women.
I'm going to be on the coast all weekend and plan to pick up a couple pounds of fresh Scallops and Grouper to bring back to the mountains with me.
 
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