December 11th, 2008
OK. Those of you who visit here often know I grill all winter long. I’ve been outside in snow storms and temperatures hovering around 0 degrees. My grill sits about 15 feet from my sliding doors – on my deck.
Yes – you have to let the grill preheat for a longer period of time when it is real cold and grilling time increases. It’s worth it!
However, there are times the wind is blowing so hard there is no way the flames are going to keep burning. There are also other times I might be watching a ball game and just don’t want to go outside, but really want a grilled hamburger.
An indoor grid pan is the answer. I have a real nice indoor grill pan made by Calphalon. It is great. Teflon coated, but I still spray it with vegatable oil before cooking. I still like to preheat it so that when the burger, chicken, steaks or pork chops go on, they sizzle. The grids allow the grease to run off.
Obviously flame flareup is not a problem, but you are going to miss that flame taste you get from the grill. You’ll still get the grid marks and I’ll tell you, it makes good juicy meats.
It’s not my first choice as the grill is second to nothing, as far as I’m concerned. But it comes in handy when needed and I highly recommend it. I’m sure there are plenty of other brands that work just as well, and I’ve considered trying Emeril’s cast iron grill pan that sits on 2 burners. I’d be interested in comments from anyone who has tried this or any other similar cookware.
Posted in Grilling | 2 Comments »
November 11th, 2008
1 – 3 lb pork loin
1 Can stale beer
Garlic Powder to taste
1/2 c Honey
1/2 c Dijon mustard
Salt & pepper to taste
1/4 c Olive oil
4 sprigs Fresh rosemary
Place all ingredients (except pork) in a blender. Blend. Pierce pork on all sides and place in a zip-lock bag. Add 3/4 of the marinade and save the rest for basting.
Chill the pork roast, turning frequently, for about 12 hours. Grill approximately 1-1/2 hours, covered. Preheat the grill and start the roast on high for about 15 minutes, browing it. Turn heat to low and baste frequently with marinade in the last 20 minutes.
Remove from heat and allow to rest at least 10 minutes before slicing.
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October 31st, 2008
I have had a number of people ask me about grilling vegetables. I have to admit I’m not a fan of vegetables. They would be slapping me in the head saying “Coulda had a V8″.
However, when I first grilled vegetables on the grill, I was pleasantly surprised. Try this recipe. But understand, colorful is not a requirement. You can do the same thing with carrots and potatoes and such.
Choose colorful ripe garden-fresh vegetables, like summer squash, eggplants, onions and different colored bell peppers. Cut eggplant, onions and squash on the bias into about 1/2″ thick slices. Cut peppers into 2 to 3″ strips or big scallops. About an hour or so before grilling, combine vegetables with any good olive oil-based vinaigrette or use balsamic vinegar and olive oil with added minced garlic or garlic powder, basil, pepper and salt.
Before putting these on the grill, drain vegetables well and grill on fine mesh BBQ grid. I have purchased some cookware with perforated holes and this works real well. Grill as slowly as possible until tender when pierced, turning several times and moving vegetables around with a fork so that they cook evenly. A little charring on the edges doesn’t hurt them.
Posted in Barbecue, Side Dish Recipes | No Comments »
October 24th, 2008
18 oz Barbecue sauce (your choice)
16 oz Cranberry sauce, jellied
1/4 c Water
2 tb Brown sugar, packed
2 tb Chili powder
1/4 ts Garlic powder
1/4 ts Cloves, ground
Combine all the ingredients in a 2 quart saucepan. Bring to boiling; reduce heat and simmer for 10 minutes.
Brush on meat or chicken at end of grilling time.
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October 14th, 2008
You betcha!
When I do barbecue wings, I use a slow cooker and the wings cook over a 5 – 6 hour time period. They fall off the bones and are delicious. I have just found it too much work to put them on a grill.
Add a jar of barbecue sauce to the slow cooker and about 1/2 cup of water and mix. I like to also add salt and pepper and some honey and mix the sauce thoroughly.
Dump in the wings – I add them in frozen right from the fridge.
Sprinkle with Accent and set the cooker to low. I’ve found a minimum of 5 hours cooking time is best as it not only makes the wings tender, it also puts a crust on them.
Easy and delicious and I highly recommend you give them a try.
Posted in Chicken | No Comments »