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LTH,

As Memorial Day is the start of the official outdoor cooking season I thought I'd start a outdoor grilling thread along the lines of Smoke Meat Everyday.

Grilling, grilling, grilling.

Grilled marinated thin cut rib eye





Grilled veg



Grilled baguette



Grilled corn, first two dusted with Mexican pepper



Assemble, eat



Enjoy,
Gary

_________________
Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

nice gary, the corn really caught my eye.

also a thread I think I will have a few posts on soon.

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I got a real good mind.

Before Cotton was King: http://www.grubseeker.blogspot.com

I grilled a masive amount of kebabs (lamb and chicken) yeasterday on my new 27" (26.75" for you pureists) Weber. That thing has some pretty decent capacity. I was able to grill an entire party's worth in only two loads. Followed that up with toasting 8 pitas at a time. Sorry, no pictures.

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Steve Z.
Photographer/Pseudojournalist

"The only time to eat diet food is while you’re waiting for the steak to cook." - Julia Child

I can play! Grilled some peppers and zucchini to take for lunches this week with some feta and salami.



Dinner Saturday was leftover grilled chicken kabobs and a bottle of new wine a friend made. Wine was pretty tasty.

I thought about breaking mine out yesterday for a medium-sized group but instead used my beloved (15-year-old) 22.5" kettle. It was mostly laziness that made my decision but given what I was cooking, I'm not sure I could have gone much faster with the 27".

First, I grilled about 4 pounds of asparagus all in one shift. Next, 36 Vienna natural casing dogs (12 4-bys and 24 8-bys) in 2 shifts (the one place where using the 27" would have definitely made things go faster). After that, I finished up with a 4-pound side of wild King salmon. So, even spacing it out the way I did, I spent less than an hour at the grill (including chimney time), which was just enough time to enjoy it without feeling like I was stuck there. Also, I had some great help from my guests who did a lot of other stuff -- like slice up a brisket and a whole mess of baby backs that I did on other cookers -- while I 'worked my station.'

Recipe-wise, it's all completely straightforward, especially for this seasoned group. Asparagus gets tossed in olive oil, then sprinkled with kosher salt and freshly-ground black pepper. After that, lay it down on the indirect side of a covered kettle for about 10 minutes or until it's done to your liking. For the salmon, I rinsed and dried the fish, then hit it on both sides with some rub (I make my own, which I use on just about everything), then patted some olive oil evenly on both sides. Cooked it on the indirect side, covered, for about 12 minutes (internal temp about 130 when I pulled it). Important to remember to rub the grates with some oil (using a saturated paper towel) before laying the fish down. I also like to lay out the fish lengthwise, parallel to the grates. This way, when you finally have to move the fish around, you're sliding your spatual with the grates instead of across them, which makes keeping the fish intact much easier. Dogs, I spiral scored and cooked on the indirect side, covered for about 6 minutes, turning them once about halfway through. For a little more char, you can move them over to the direct side, uncovered, for a few seconds at the end.

No pics here either but I swear, it really happened.

=R=

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I just wanna live until I gotta die. I know I ain't perfect but God knows I try. --Todd Snider

Twitter: ronniesuburban

Jump started the Memorial Day Weekend last Friday night with some veggies drizzled with olive oil, salt and chopped herbs, the first harvest from our container herb garden.


Followed by steelhead trout.


Made a sauce for the fish by combining Middle Eastern yoghurt with fresh chopped herbs and a squeeze of garlic from a press.

Nice...looks Veggy-Licious!!

I was lucky enough to receive some wild coho yesterday, which my brother caught in the morning and dropped off around mid-day. He and his buddies even filleted it before bringing it over. Just as with the wild King salmon I had on Saturday, I grilled this on my Weber kettle, following the exact method I described upthread . . .


Wild Coho filets
Rinsed, dried, rubbed and patted with olive oil.



Cooking
Indirect side, covered, for about 8 minutes, until it hit 130 F internal temp.



On the serving platter
Moist, flakey and delicious.

Thanks, bro!

=R=

_________________
I just wanna live until I gotta die. I know I ain't perfect but God knows I try. --Todd Snider

Twitter: ronniesuburban

Dear Lord Ronnie!
I'm actually drooling looking at that fish!

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The cake is a lie

does anyone know where I can purchase a grill "platter" like the one in DR1739's photos? (You know the things you use for veggies or more delicate flesh.) I was thinking of getting something like that for my husband for Father's Day. thanks!

bjt

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"eating is an agricultural act" wendell berry

Most any hardware store with a grill dept. will have some version of it. Even places like Home Depot have them in stock. Happy hunting.

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Steve Z.
Photographer/Pseudojournalist

"The only time to eat diet food is while you’re waiting for the steak to cook." - Julia Child

bjt,

It is a perforated pizza pan. I don't recall where I got mine. Might have been Wal Mart or Target. I've had it for years and use it often. Take a look at this on Amazon for reference.

http://www.amazon.com/Cuisinart-Classic ... 118&sr=8-3

Good luck!

Speaking of DRC1379's aftermarket Big Green Egg equipment, I love the "raise to the felt line" setup he has from the Ceramic Grill Store. Trout and veg looked tasty too.

_________________
Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

_________________
Steve Z.
Photographer/Pseudojournalist

"The only time to eat diet food is while you’re waiting for the steak to cook." - Julia Child

Grilled olive-orange-fennel flatbread from Fine Cooking (#105):


Recipe (paid content alert):
http://www.finecooking.com/recipes/gril ... bread.aspx

Cheers, Jen

Went a bit non-traditional for Memorial Day/Hockey Watching: Grilled Goat Cheese Quesadillas:

The filling with goat cheese, garlic, cilantro, cumin, and minced chipotles


The Mango-Lime Salsa with jalapenos and red bell pepper


Finished Quesadillas with a bit of sour cream


Some might be disturbed, but I actually LOVE the burnt edges.

Happy Memorial Day to all - looking forward to a great grilling season! (and following others grilling adventures here.) -Lynn

LTH,

Took a page from Seebee's playbook and grilled Moo and Oink Turkey Hot Links, while at M & O, not quite the Memorial Day madhouse I expected due to pouring rain, I also picked up pork hot links, High 5 BBQ sauce, recommended by Da Beef and, after a pleasant conversation about the health benefits of greens with a sweet and very healthy looking 77-year-old, bought mustard greens, turnip greens and turnip "bottom" When I asked if it was ok to mix turnip/mustard greens she said absolutely, but collards should always be cooked on their own.

Mess o Greens (turnip/mustard)



Made a few ounces of hot pepper vinegar to go with the greens



Greens, Ducks in a Row



Diced turnip root, my Moo and Oink friends suggestion



Onion, garlic, chili de arbol, turnip root



Geens overflowing the pot



It is incredible how much greens cook down



Moo and Oink Turkey and Pork Hot Links



Links three turkey, two pork, were still slightly frozen so I started them off slow



Kept moving them closer to the fire as they went along





Split sauced and caramelized one of each. Grilled Pticek rye and a few onions (not shown).



Greens and hot pepper cane vinegar



Ready to eat, jasmine rice as foundation for greens



Links turned out very well, bride liked the links with caramelized sauce, turkey was winner winner thanksgiving dinner. Thanks Seebee!

Made a rookie greens mistake, I knew greens could be gritty and washed them a couple of times under running water. Should have multiple soaked as there was still slight, but noticeable, grit to the greens.

Enjoy,
Gary (who plates like a drunk blind monkey)

_________________
Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

Hi,

Greens are like clams, you keep dunking them in a sink full of water. If you see sand when you lift them up, then you drain the sink, refill and dunk them again. Once you pull them up and find no sand collecting at the bottom, you are done.

I, too, have not rinsed greens enough and it is not pleasant eating.

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

A nice thick cut ribeye rubbed liberally with salt and good black pepper, seared over ridiculously high heat, and cooked to a flawless medium rare. Served with some grilled purple potatoes that I tossed in some olive oil, thyme, salt, and pepper. No pictures because I wanted to eat while it was perfect.

Italian grilled lunch: sausage, peppers, artichokes, and pesto with homemade orecchiette (with grill-toasted walnuts and pine nuts):



Riviera hot, seared and then grilled indirect in pan with sliced sweet red peppers to catch the drippings, finished with a quick char.



"Red" artichokes (Hyde Park Produce, actually purple, but lose their color when steamed), washed and left wet, drizzled with olive oil and sprinkled with crushed garlic and spices, wrapped in foil packet and grilled indirect for 30 minutes



Pesto: toast pinenuts and walnuts with a trace oil in a perforated foil packet until smoking and some are a little charred, process with olive oil, grated parmesan, salt, and as much fresh basil as you have on hand



After toasting nuts and searing sausage [note: not code], process pesto while everything else is cooking indirect and this is easy to put together in about 40 minutes.

I liked jimswside's idea for al pastor so much I wanted to adapt it for a Weber Kettle. I figured a hot roast/smoke would fine for this method, as I am a big fan of the bark on smoked pork.

I sliced a 7 lb pork shoulder and marinated it in a can of chopped chipotles and accompanying adobo, a head of sliced garlic, orange juice, lime juice, cilantro stems and a little red wine vinegar for 24 hours. I skewered the slices a la Jim with thick cuts of onion and pineapple, and grilled them with lump and some hunks of apple wood. I kept the kettle steady at about 275 for about 4 hours with a couple extra hunks of lump and apple along the way . A head of garlic accompanied the skewers on the grill.

Here are the skewers post-grill:



My goal was to use the pork in a cuban sandwich. Here's the sandwich with yellow mustard, roasted garlic aoli, dill slices, swiss, ham and the smoke roasted pork:



My plate with grill roasted corn, lame store bought potato salad and baked beans:

really nice job there, that cuban style sandwich looks great.

_________________
I got a real good mind.

Before Cotton was King: http://www.grubseeker.blogspot.com

Here are some burgers I made recently, from start to finish.

I started by cubing some frozen beef short rib from Costco. I seasoned it with a little soy sauce and black pepper



Grind it up using the coarse disc



Form patties



Grill over a mix of lump and hickory chunks



Done!

_________________
It is VERY important to be smart when you're doing something stupid

- Chris

Those burgers look amazing. Very nicely done.

From a couple of nights ago, grilled flank steak tacos, doubled up corn tortillas, onion, cilantro, squeeze of lime and just a drizzle of salsa verde.





Rubbed the steak with a mixture of:
2 parts Ancho chile powder
1 part Arbol chile powder
1 part Guajillo chile powder
1 part Cumin
1 part Paprika
1 part Pepper
1 part Onion Salt
A few shakes of Cayenne Pepper

Grilled over high heat on my shitty gas grill for 5 minutes on each side. Came out to a Med Rare/Medium temp.

Ream's Elburn Market Hungarian and Longaniza on Nicole's Divine Crackers hot dog buns. Grilled corn w/lime and guajillo Caramelized onions with mustard/butter, Filipino salsa as per Uncle Mike's.

Start slow



Speed it up just a bit



Hotter, faster......



Ahhhhh, there you go.....



Caramelized onions with mustard, butter/Hungarian. Filipino salsa/Longaniza





The quality of Ream's sausage coupled with Nicole's hot dog buns is an amazing combination.

Enjoy,
Gary

_________________
Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

Some chicken I brined with lemon and thyme, with grilled asparagus, and rosemary flatbread served with soft polenta.



Jeff

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http://eatpizzeriavalentino.com
http://valentinopasta.com

Attrill - nicely done..as usual

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First Place BBQ Sauce - 2010 NBBQA ( Natl BBQ Assoc) Awards of Excellence

Ream's Thuringer (L) w/Dijon Mustard, Hot Link (R) w/Homemade Barbecue Sauce, Potatoes and Zucchini


Hot Link close up


Thuringer close up

Thanks so much!

I'm trying to remember to photograph what I cook before I eat it, but I get a little distracted once its time to eat. So far I've shot about half of what I've grilled this summer and posted it to my Flickr account.

Those sausage look amazing, I see a trip to Paulina in my future.

_________________
It is VERY important to be smart when you're doing something stupid

- Chris

Grilled pork tenderloin with brown sugar, smoked paprika, and balsamic vinegar rub, accompanied by mushroom - chorizo skewers and the first elotes of the season.