What's On The Grill Tonight? (2 Viewers)

[FLATU8ER]

A few days ago I did something kind'a sorta like a chicken porchetta (SP?). I de-boned a chicken breast and pounded it out flat ish, well it was even. Left the skin attached. Rolled it up with sun dried tomatoes, roasted red bell peppers, and a local mild jack cheese in the middle. Made sure the skin was wrapped around the meat log, and then WAIT FOR IT


Wrapped the whole thing in BACON! It was money$


After I took it off the grill, and it rested, I sliced it on the bias and put the pieces on a roll. I used fresh spinach for greens and did a slight drizzle of honey mustard salad dressing. Took the leftovers to work and a few of my staff almost fought over it. BTW one meat roll should feed two people as long as you have sides, or make samwitches with it.

 

[splitshot]

Hatch green chili and gouda cheeseburgers.

 

[Teddy]

A few days ago I did something kind'a sorta like a chicken porchetta (SP?). I de-boned a chicken breast and pounded it out flat ish, well it was even. Left the skin attached. Rolled it up with sun dried tomatoes, roasted red bell peppers, and a local mild jack cheese in the middle. Made sure the skin was wrapped around the meat log, and then WAIT FOR IT


Wrapped the whole thing in BACON! It was money$


After I took it off the grill, and it rested, I sliced it on the bias and put the pieces on a roll. I used fresh spinach for greens and did a slight drizzle of honey mustard salad dressing. Took the leftovers to work and a few of my staff almost fought over it. BTW one meat roll should feed two people as long as you have sides, or make samwitches with it.

Thanks, now I know what I'm making this week.

 

[splitshot]

 

[FLATU8ER]

Teddy get a solid bun, like Chebata (SP?) a good hearty bun, as anything less will fall apart. You need something that will soak up juices but yet still hold up to a manly grip n rip. As in Mexican it would be a Torta. Let me know how yours turns out, and what extras you use to top the meal.
-Jim

 

[JohnVee]

Ciabatta. Damned Eyetalyun spelling.

 

[ab1985]

Thick rib eye steaks with bacon braised kale in the dutch oven on the side.

 

[TRAIL TAILOR]

Tandoori chicken thighs.

J

 

[ab1985]

It's been years since I've cooked salmon on the grill, but I was feeling lazy today at the supermarket so I bought some pre-prepared cedar plan salmon at Whole Foods. I'm down to my last fire starter for the big green egg. Wish me luck.

 

[Teddy]

Two inch thick ribeyes, fresh corn on the cob rubbed down with butter and BBQ dry rub, and parsley and garlic potatoes. Washed down with a Founder's breakfast stout.

 

[TRAIL TAILOR]

Cracked black pepper and blue cheese burgers with corn and veggies.

J

 

[Dragos80]

 

[TRAIL TAILOR]

Skirt for burrito filling

J

 

[FLATU8ER]

Teddy, did you try my chicken idea?


Veeci, a skirt steak, hummmn, is that like a or close to a flank steak? I have a great way to grill a flank, so tender my kids pick up pieces off their plates and "Grip n Rip" before it hits their tortillas.
-Jim

 

[TRAIL TAILOR]

Teddy, did you try my chicken idea?


Veeci, a skirt steak, hummmn, is that like a or close to a flank steak? I have a great way to grill a flank, so tender my kids pick up pieces off their plates and "Grip n Rip" before it hits their tortillas.
-Jim

J, yes, a skirt, hanger, flat iron, flank... basically all the same IMO... Most people OVER COOK them and that is when they turn into BOOT LEATHER. 2-3 min per side, pull off and wrap in foil for about 10 minutes, PERFECT!

J

 

[FLATU8ER]

Yes, I do a quick sear then move off of the direct heat (Webber 22.5") then add smoke. Wet whisky oak wood chips, spring green onions, also known as Mexican green onions, and sometimes shrimp. Steak is cooked to rare (I like) to med rare. Helps with left overs when cooked to this spec. cause re-heats are not over done. Initial off the grill is great, and rare. Plus it gives you bragging rights at work the next day.

 

[TRAIL TAILOR]

BIG A$$ STEAK, homemade spinach and red pepper mac n cheese and veggies.

J

 

[splitshot]

Onion Bomb (probably just sent a red flag to DHS)....

Evo, Kosher salt, garlic powder, black pepper, and a dose of Hidden Valley seasons (from a shaker).
Going with Tri-Tip and Reser's scalloped potatoes.

 

[splitshot]

Overcooked the onion (I like some crunch) Still yummy.

Tonight I am trying back ribs in the smoker with Hawaiian mop sauce. For those of you who want to tone down the harshness of Mesquite, I have found that soaking some quality Mesquite charcoal is a great substitute.

 

[splitshot]

2 hours at 250 degrees and 1 more at 225....Mopped on the 1/2 hour.
Tender, juicy, and delicious.