As part of my last grilling class, I wanted to show mostly simple dished to grill. I included steaks, asparagus, pineapple and onions. But I also wanted to give the participants something that was a bit more upscale, while still not being anything difficult.
What I came up with was a favorite appetizer around my house: cedar planked scallops! Continue reading
I like to get back to basics now and then, but I typically can’t just do basic… So I wanted a burger, and decided to try some Lemon & Herb Nando’s Peri-Peri sauce for something different. Continue reading
The weather has been warming up, until the middle of this week, at least. When it’s warm, I want to grill things, and I decided, with my wife’s prompting, to do shish kabob one day. This is a great meal to grill as you can do everything on skewers, minimizing the need for dishes to be dirtied. Continue reading
Frankie is an Italian who puts Italian cooking with American barbecue/grilling skills. He was kind enough to share his recipe and log of making his version of smoked pork shoulder. His site, Barbecue for All, is worth visiting, and he’s added an English section to it for those of us that can’t read Italian. He even writes with a bit of an accent! I like to think I go all out to make some things, but wait until you see this!
This one is a long entry, but well worth it! Continue reading
On the startup of Get Your Grill On, the editor, Robert Fernandez, has asked for photos of meat. I thought about what post to send him pictures from, and I decided it would be a good time to just go through the last 10 months and pull out some good ol’ meat photos… So here they are! Continue reading
What is it about salmon? I can hate it or love it. I’ve found that the quality varies greatly, and that, to be good, I need to get better salmon. To me, this means to look for 2 things:
1. Wild-caught salmon
2. Scottish salmon
First, Atlantic farmed salmon is listed by the Audobon Society to be avoided, while wild-caught is ‘green’, meaning safe to eat. Second, the flavor is so much better. Scottish salmon has taken some quality hits, mainly in smoked salmon, but the fresh, good quality Scottish salmon is organically raised and very high quality, on par in flavor with the wild-caught salmon.
I also think that salmon takes well to outdoor cooking better than about any other fish. Continue reading
This week in blogging… Great start, huh? I thought I’d do a blog preview of the week, to keep me focused and hopefully keep my readers’ interest!
Carnbbq First off, I submitted my tomato pie entry to “Carnival of the Recipes – The BBQ Edition”, and it got included! This is a feature that can be hosted by just about anyone, but pulls together a topic of recipes. The tomato pie is included in the side dish part of the entry. I’ve submitted another entry for an upcoming “Carnival of the Grill”; if it makes it, I’ll post about that, too.
Later this week, I’ll have some info on salmon. I have generally cedar-planked salmon recently, but I hot smoked some really great salmon, and I’ll talk about salmon in general for outdoor cooking.
I’ll also have my next installment of updates on how I’m doing diet-wise. Already, I’m noticing a difference in how my pants are fitting!
And I’m preparing for my first judging experience at a KCBS event. My wife and I will be going to Madison, IN, this Friday to judge Saturday. The only thing that will change that is whether I can leave my dog overnight… Woody’s having some issues, and I have to be comfortable leaving him with a friend that will come over to watch him. We’ll see how he’s doing later in the week before I make up my mind. Continue reading
And if you’re turning your nose up at this now, do yourself a favor… Try it. Stretch yourself and do something new. By pushing yourself a bit here and there, being willing to try something you don’t like to find something you didn’t know you liked, you’ll begin to turn every day meals into meals that compare to any you get when you eat out. Continue reading
This is a hit not just at home but also great for parties. Continue reading
To do lobsters without all the steam, though, means either buy lobster tails that are already removed from the lobster or to kill the lobsters a different way. Continue reading
The searing is called the Maillard reaction Continue reading
My wife and I used to like going to Carrabba’s a lot. You can argue that it’s not real Italian, whatever… but they make good grilled chicken, I think. After several trips there, the manager and wait staff gave us … Continue reading