05-24-2011, 09:46 AM | #1 |
TST Ruined My Life!
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TST Grilling & Smoking Thread
Don't be shy to post pics of your creations as well! I will make a master list of recipes in this thread so you can easily find anything Post # Food 2 Corn on the cob w/ a basil/cheese/butter (jpalamar) 3 Asparagus with Sherry-Bacon Vinaigrette (jpalamar) 4 Carribean Style Shishkabobs (OMGz Turbo) Last edited by jpalamar; 07-25-2012 at 07:45 AM. |
05-24-2011, 09:47 AM | #2 |
TST Ruined My Life!
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Corn on the cob
Butter 1/4cup (1/2 stick) unsalted butter, softened 1/4cup freshly grated Parmigiano-Reggiano(usually comes in a wedge and is about $20 a pound but well worth it) cheese 2tablespoons finely chopped fresh basil leaves 1/2teaspoon kosher salt 1/4teaspoon ground black pepper 1/4teaspoon granulated garlic 4ears fresh corn, husked Prepare the grill for direct cooking over medium heat (350° to 450°F). In a small bowl mash the butter ingredients with the back of a fork and then stir to distribute the seasonings throughout the butter. Brush this on the corn and place on the grill. As you turn the corn keep brushing more on. At the end, you can add an extra pinch to each ear of corn for extra flavor. Last edited by jpalamar; 05-24-2011 at 11:13 AM. |
05-24-2011, 09:48 AM | #3 |
TST Ruined My Life!
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Asparagus with Sherry-Bacon Vinaigrette
4–6slices bacon (about 1/4 pound) 1teaspoon finely chopped fresh thyme leaves 1/2teaspoon minced garlic 1tablespoon sherry vinegar 1/4teaspoon kosher salt 1/4teaspoon ground black pepper 1pound asparagus 1/2small red onion, thinly sliced crosswise Prepare the grill for direct cooking over medium heat (350° to 450°F). In a medium skillet cook the bacon in a single layer and cook until crisp. Put the bacon on paper towl to cool but save the bacon grease in the pan. Pour off all but 3 tablespoons of the bacon fat and heat the skillit again. Add the thyme and garlic to the skillet and let them sizzle for about 10 seconds. Add the vinegar, salt, and pepper, and then remove the skillet from the heat. Put the asparagus on a plate. Pour the vinaigrette over the asparagus. Turn the asparagus to coat them evenly. Finely chop the drained bacon. Grill the asparagus until it browns on all sides. Sprinkle the bacon over the asparagus. Arrange the onions on top. Serve warm or at room temperature. |
05-24-2011, 10:42 AM | #4 |
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You know it was only a matter of time before the fat kid found this thread hahaha.
Carribean Style Shishkabobs w/ bacon wrapped shrimp... FOOD ITEMS VARIE DEPEND ON HOW MUCH YOU NEED!!!! 2-3 Chicken breast cut into chunks 2 Ny Strip steak cut into chunks 1lb of Cooked seasoned shrimp... I like the large shrimp myself 1 fresh pineapple 1lb of bacon ((thick cut)) 2-3 Whole RED potatoes cut into chunks the size of a quarter First soak your skewers in water...i like doing overnight soaks. Next prep your chicken and steak put them into separate bowls just for the marinating part. ((you CAN marinate them while on the skewers if you have the room, i usually don't)) Then prep your shrimp make sure they are fully peeled, and cleaned no shell. Now its time to prep the bacon, i usually lay it on a plate with papertowels and cook it for about a minute. The object ISN'T to cook the bacon but get it ready to grill and make it cook faster. Once the bacon is ready cut it in half and prepare it to wrap the shrimp The pineapple needs peeled, cored and cut into bite size chunks really isn't much to this part haha. Last but not least what you will need for the marinade 2 tsp minced garlic 1 tsp ground cumin 1 tsp minced onions 1 tsp oregano leaves 1/2 tsp crushed red pepper 1 tso salt 3 tbsp olive oil DIVIDED 1/4 cup FRESH lime juice MIX- salt and all of the above spices except the crushed red pepper until its well blended Brush steak with 1 tbsp of oil, Rub with 2 tbsp of the spice mix...Refrigerate 30 minutes at a minimum or longer for a GREAT flavor...i like usually hours as a marker. Stir in the lime juice and remaining tbsp of oil into spice mix.. Thread pineapple, Shrimp wrapped in bacon, Steak, Potatoes all onto the skewers and brush the spice mix over all the items throughout the cooking for MAX flavor.
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05-24-2011, 11:10 AM | #6 |
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Im gonna dig out my old note book..lots of goodies in there
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05-24-2011, 11:17 AM | #7 |
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05-24-2011, 12:05 PM | #8 |
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http://www.foodnetwork.com/recipes/e...ipe/index.html
That isn't a home made recipe, but i made it and its amazing!
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05-24-2011, 12:10 PM | #9 | ||
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05-24-2011, 07:54 PM | #10 |
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Epic thread!!!
I never follow recipes, its just some of this and some of that. Your best most flavorful craft brew up a chickens butt for a few hours. Little spices to your flavor or brew flavor if your that good. Few hours, a few more beers and wha la! Save a empty can for later use with something only found in a bottle. I'm thinking some DFH Palo Santo Marron! The Asparagus sounds good, although I've never had good asparagus. The rest of the fam will get down with it though-
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05-25-2011, 09:55 AM | #11 | |
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Grilled some chicken up last night for the first time this summer. Came out amazing. Put some all smoked paprika on it and then put bbq sawse. Soooooooooo damn good.
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05-25-2011, 10:11 AM | #12 | |
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Not posting ingredients ;-) but I'll post some shots from the past week of grilling
On the grill: Prior to serving: On the grill: Prior to serving:
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05-25-2011, 11:43 AM | #14 |
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You guys ar wimps for not using charcoal , jk. It does make everything better though. Some good stuff in here Ill have to try.
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05-25-2011, 11:48 AM | #15 | |
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I agree charcoal = better, but when I get home from work and have a craving for some grilling, I want that instant on and instant off of propane. Does not taste as good but still tastes better than a Nuker.
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05-25-2011, 11:57 AM | #16 |
TST Ruined My Life!
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05-25-2011, 12:01 PM | #17 | |
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In the words of Hank Hill, taste the meat, not the heat.
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05-25-2011, 01:53 PM | #18 | |
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Ill see your photos and raise you one.
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05-25-2011, 01:55 PM | #19 | |
TST Ruined My Life!
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What is that? Chicken? Looks bangin.
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05-25-2011, 05:23 PM | #20 |
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I love using charcoal with some wood over top, but it takes to long. Might need to bring it back for Dads day
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