Grilling for Summer|Holiday|Parties|

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    May 21, 2020 2:14 AM GMT
    With the summer on the horizon and all the holidays too, I decided to
    get my grill ready and prepare/experiment for a few future gatherings.

    I've got some chicken tenders marinating in my homemade hawaiian barbecue sauce
    that's sure to get a rise out of anyone who tries it. I will take a pic when they're ready!

    Pool and beach parties are the best when you can kick back, chill and
    munch on some corn on the cob, coleslaw and savory barbecue deligts!

    What do you think? Have a favorite recipe to share? ribs, chicken, fish?

    Just keep the topic to GRILLING! please.
    Aloha
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    May 21, 2020 6:27 PM GMT
    Barbecue Sauce (from Vera Wyman’s book, Epicure’s Delight. Vera was a supreme hostess and cook in San Francisco and Hillsborough from the 1930’s thru the 1980’s.)

    1 cup olive oil
    1 cup wine vinegar
    2 onions grated
    3/4 of a clove of garlic, chopped fine
    1 tbs. salt
    1 tsp. black pepper, freshly ground

    Mix the oil and vinegar, then add onion, garlic, salt and pepper. Pour into a pint fruit jar, stir until salt is dissolved. Let the mixture stand over night, stir well before using. Always sear meat well on both sides before using barbecue sauce, then swab generously and continue to barbecue.
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    May 21, 2020 7:16 PM GMT
    Not so much recipes, but a method for DIY kabobs for everyone. Kabobs are fun to make on a grill, but rather than try to please everyone with my versions, or try to take & fill their restaurant orders, I provide the fixings and let them have at it themselves.

    I start marinating the steak cubes the night before, nothing special, just using a commercial BBQ blend, maybe add a few things to boost the flavor like sriracha, A1, whatever strikes my fancy. Also marinate some chunked chicken, perhaps some pork or lamb. Chop a few green bell peppers into chunks and refrigerate those in water.

    Next morning I put them all into separate small plastic Rubbermaid containers, including their marinade. I like clear ones or nearly clear so the contents show through. I then sauté peeled & deveined medium shrimp in butter & garlic, but not too long, since they’ll be cooked more on the grill. The shrimp go into a container with the garlic butter from the pan. Bacon strips can be cut into nearly square pieces and partially fried, then into their container.

    Small potatoes are halved or quartered, boiled for a few moments to partially cook, and into a container with a little olive oil and shaken, sometimes sprinkled with finely chopped rosemary. And so it goes with everything you can think to put on a skewer. I partially precook & season those things I want to give a special taste, plus trying to assure all the items on a skewer will finish together at the same time on the grill.

    I provide the skewers, and my guests do the rest. I like metal ones (Weber used to have a nice set, with a metal rack), because wooden skewers can char over a hot fire, and with flame flareups. I have 10 or more containers from which my guests can choose. Use your imagination and provide as much variety as you like.
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    May 22, 2020 7:32 PM GMT
    I bought one of those small "salamander" grills for the home (Northfire Inferno), and it's been a grilling game changer. It's a propane broiler with a ceramic burner that heats up to 1500 deg F. I love it because putting the heat on top prevents the nasty flare-up taste that I always got with ribeyes on my regular grill.
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    May 22, 2020 8:25 PM GMT
    I love marinating then barbecuing kangaroo steaks; low in fat, and high in protein. Just don't overcook, it can become dry otherwise.

    I also enjoy teriyaki chicken skewers, cooked over hot coals. BBQ Crocodile tale.
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    May 28, 2020 7:34 PM GMT
    As promised.....
    I did do some barbecuing and I cooked enough grilled
    chicken to last a few days. Meal prepping is a good idea
    and this way I have food ready when I need it. I like
    making my own food better actually and I know it's
    organic, fresh and clean.

    Here's how I grill my chicken tenders......
    Naturally marinated in a spicy pineapple-mango glaze.

    EZILwP2UYAAtz9P?format=jpg&name=large

    Below shows a typical lunch with a couple of grilled chicken tenders
    and my most favorite Raw, organic vegetables with organic hummus dip!
    If you're coming over for lunch this would be something I'd serve!

    EZILwK7U4AAhG2H?format=jpg&name=large

    Next up......
    Grilled Bison Burgers!! Pics to pack to back it up!!
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    May 28, 2020 7:51 PM GMT
    suckitup said
    Grilled Bison Burgers!! Pics to pack to back it up!!

    I loved Bison burgers when I lived in North Dakota. No longer endangered, they’re now raIsed on ranches, like cattle. Really quite good, though we can’t get it locally here in South Florida.

    Thank you for prompting me to check. ‘Omaha Steaks’, that we use regularly, does have bison steaks. Although a bit expensive.

    Still, they are lean, and I know bison is good. We’ll discuss it, maybe order some for the grill.

    https://www.omahasteaks.com/buy/Golden-Plains/Bison
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    Jun 23, 2020 9:23 PM GMT
    Today, I grilled some organic bison burgers.
    Topped with parmesan cheese and a drizzle of
    spicy Barbecue sauce!

    Delicious!!

    EbOdOO1UEAAGuuh?format=jpg&name=900x900
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    Jun 24, 2020 5:35 AM GMT
    suckitup said
    Today, I grilled some organic bison burgers.
    Topped with parmesan cheese and a drizzle of
    spicy Barbecue sauce!

    Delicious!!

    OK, now I’ve gotta get some bison. As I said I enjoyed it my years in North Dakota. And we’ve learned that Omaha Steaks, which sells bison meat along with many other things, has an outlet right here in Fort Lauderdale, less than 3 miles from us. It’s past due for us to visit there, see what they offer, perhaps bison.

    As far as grilling, we can’t have a real charcoal or gas grill in our condo, because of the fire hazard. Instead we have an electric infrared grill from Phillips. And it actually works rather well. Can sear and put black grill marks on food just like a real grill. And is smokeless, too, important if we don’t wanna set off the building fire alarms and send a costly automatic dispatch signal to our local fire department.

    Some of our condo neighbors have done that when they burned their food. And got a hefty bill afterwards for the false alarm. Not to mention the displeasure of other owners, who are jolted by the alarm and have to run outside at all hours and weather, clutching what valuables they can.