View Full Version : Some Favorites...
I love my grill and use it nearly daily. Although not in the same league as TS, here are some of my favorite grill meals:
* Rack of lamb w/garlic/olive oil/basil pesto; asparagus spears and sweet red peppers; fresh tomato slices w/balsamic vinegar, basil, and feta cheese; Bogle Petit Shiraz wine.
* Chicken kabobs w/onions and sweet peppers; Texas Basmati rice w/mango salsa; Chateau Montelena chardonnay wine.
* NY Strip w/black bean and mango salad; Cardinal Zin Gnarly Old Vine zinfandel.
* Salmon seasoned w/lemon pepper; asparagus spears; toasted California sourdough w/brushed garlic, tomato bruschetta, and basil pesto; Lynmar chardonnay wine.
I love my grill and life is good...and if it takes more than an hour to fix, I'm going out for dinner.
Richard :munchin
Nice work; especially the racks of lamb, not an easy grill item. Are they American lamb?
Nice work; especially the racks of lamb, not an easy grill item. Are they American lamb?
Next time you're out this way, I'll grill - but you have to promise not to be too critical of my technique. ;)
I'm sorry I'll miss your gathering at Bragg. :(
Richard :munchin
ZonieDiver
07-11-2011, 20:59
I tried to get Chef Penn out for Pizzeria Bianco! If he wants to expierence FnB, I can get him a seat at the bar! (As well at space af Bianco.)
Team Sergeant
07-12-2011, 09:09
Great pics Richard!
I tried to get Chef Penn out for Pizzeria Bianco! If he wants to expierence FnB, I can get him a seat at the bar! (As well at space af Bianco.)
The heck with Chef Penn, I'm in, when we going!!!!!;)
Sacamuelas
07-12-2011, 11:07
That looks good Richard.
greenberetTFS
07-12-2011, 11:50
Looks delicious Richard,when can I come over?..........;)
Big Teddy :munchin
Badger52
07-12-2011, 14:16
One thing I notice immediately, in contrast to supposed experts on the tube, is that - even given the elegantly simple presentation that says "I've worked hard and will have some of the finer things because I earned them, and am quite willing to make them myself" - the PORTIONS are eatable by real people. Cooked, camera-ready, and then consumed. Anything less is bait.
The talent here sparks the imagination.
Muchas gracias, the pound cake & peaches can wait.
These GTAs will be hitting the printer...
mark46th
07-12-2011, 16:52
Nice, Richard. If you ever get out to So Cal, let me know, I will give you some of the sausage I made.... Great on the grill.
ZonieDiver
07-13-2011, 20:30
Quote:
Originally Posted by ZonieDiver
I tried to get Chef Penn out for Pizzeria Bianco! If he wants to expierence FnB, I can get him a seat at the bar! (As well at space af Bianco.)
The heck with Chef Penn, I'm in, when we going!!!!!
Pizzeria Bianco now has extended hours, and it is easy to get in. Chris Bianco is no longer there, the chef from "Monte Lucia" is working with him, as well as Chris's brother Marco (who always did the bread/dough).
As for "FnB" - I'm going there for my birthday celebration on 7/21. If you want space at the bar to watch chef Charleen Badman work her magic, let me know. I'd consider it an honor for you to be there.
Utah Bob
07-14-2011, 15:51
Baby backs, potato salad and beer.
Flatiron steak with a Southwest rub, grilled Olathe corn and Little Penguin Syrah.
Mesquite smoked Salmon, garlic mashed potatoes and Adelsheim Pinot Noir.
I must stop now as I'm salivating all over the keyboard
Seems as if we were all influenced by years of eating C's, LRRPs, and MREs...and have made a firm commitment to never eat lousy food again! Grill heil! ;) :D
Richard :munchin
Pork, Sliced, in Juices with a Chocolate Nut Roll...
This thread is making me hungry...
Nice pictures, Richard.
Richard, we grill asparagus fairly often also, and a friend clued me in on a technique to make the job a bit easier--skewer a bunch of spears side by side a couple inches from the top and a couple from the bottom (2 skewers). It makes turning to cook evenly on both sides a snap.
mark46th
07-16-2011, 08:36
My wife bought me a stainless grilling basket. I toss whatever vegetables I am going to grill in olive oil, add a little salt and pepper then grill 'em... Very Tasty.
ZonieDiver
07-29-2011, 13:13
I had a very nice bone-in ribeye the other night... grilled with salt, pepper, a little garlic, and a little olive oil. Also on the menu was grilled asparagus, and a nice malbec.
Unfortunately, I was too hungry to wait....
mark46th
07-30-2011, 22:03
Did a pork butt for chopped pork sandwiches for dinner tonight. My wife watched a cooking show today with Gina Neely making roast pork for sandwiches with coleslaw. The sauce was a vinegar/mustard Carolina type. I coated the pork butt with a simple dry rub then put it in the smoker for an hour to get smoky then finished it off in the oven for 5 hours at 300 degrees. (for pulled pork, it goes at least 12 hours at 225 degrees). I put a whole orange on top of the roast pork. Just something I saw once that adds a little extra to the flavor to the pork. With 90 minutes left to roast, I started basting the meat with the sauce every 15 minutes or so. I used Mexican Torta rolls for the bread. Pretty good result. Grill the bun, put chopped pork on bun, a table spoon of the sauce on the meat, a glop of coleslaw on the meat, bun top and Voila!
Dry Rub: Kosher salt, coarse ground black pepper, garlic powder, onion powder.
Carolina BBQ Sauce:
I cup Seasoned Rice Vinegar(Cider vinegar can be substituted)
1/2 Cup Brown Sugar
1/2 cup mustard(I was out of yellow so I substituted brown deli mustard)
1/4 tsp Cayenne Pepper
1/4 tsp Black Pepper
1/4 tsp salt
2 tsp Worcestershire sauce
1 tsp Tabasco type sauce. I used Frank's Red Hot