jimmie ray Posted June 30, 2008 Share Posted June 30, 2008 bake uncovered for a minimum of 6 hours, or until fork tender, low and slow is the best way. Just look at that dedication - how tender will that payoff be??? Quote Link to comment Share on other sites More sharing options...
Fresh Garbage Posted June 30, 2008 Share Posted June 30, 2008 Yes, but what are you trying to tell me? BTW, I grilled some burgers and corn today. The key to a good grilled burger is high fat content. Sorry to burst your bubbles. One method of grilling lobster is placing the whole lobster on a bed of seaweed and letting the resulting steam cook the lobster. This is how it is done during a clam bake. yeah, I always go with the 80% chuck hamburger meat. I love when I turn them and get that 5 foot flame.....lol the beer is suposed to go all over the burgers when you are frying them. try it you like it. it makes them taste better but not like beer. Quote Link to comment Share on other sites More sharing options...
Fresh Garbage Posted June 30, 2008 Share Posted June 30, 2008 You are invited to cook me one this weekend...lol. ooops sorry, shal we try for next weekend? Quote Link to comment Share on other sites More sharing options...
Fresh Garbage Posted June 30, 2008 Share Posted June 30, 2008 Has anyone here ever had "Pats Homemade BBQ Sauce"? it's made in central Florida near Tampa Bay. I have never had better! Quote Link to comment Share on other sites More sharing options...
moffo Posted June 30, 2008 Author Share Posted June 30, 2008 I love salmon on the BBQ.I'm from the west coast of Canada and when the sockeye is in season it's unreal.Have you tried it done on a cedar plank? What is sockeye??? Quote Link to comment Share on other sites More sharing options...
Babs Posted June 30, 2008 Share Posted June 30, 2008 (edited) What is sockeye??? It is a type of Salmon[The best really] With stuffed tomatoes Edited June 30, 2008 by Babs Quote Link to comment Share on other sites More sharing options...
moffo Posted June 30, 2008 Author Share Posted June 30, 2008 (edited) It is a type of Salmon[The best really] Oh ok... This is why it's not the best for BBQ's in the UK, not only does it rain all the time, but the variety of food (meat & fish) that you get in North America is sooooo much better than over here. Anyone want to trade places????? Edited June 30, 2008 by moffo Quote Link to comment Share on other sites More sharing options...
manderlyh Posted July 4, 2008 Share Posted July 4, 2008 as a easy side dish... cut up all kinds of your favorite veggies...mix with olive oil, balsamic vinegar, garlic, basil, salt and pepper and cook in tin foil...everyone's favorite! I'm totally going to try this out today. Quote Link to comment Share on other sites More sharing options...
Rorer714 Posted July 4, 2008 Share Posted July 4, 2008 I'm totally going to try this out today. We've done that and also with just mushrooms and onions for the ribeyes Quote Link to comment Share on other sites More sharing options...
manderlyh Posted July 4, 2008 Share Posted July 4, 2008 Umm...Babs? Sockeyes are endangered. At least in Idaho they are. Quote Link to comment Share on other sites More sharing options...
manderlyh Posted July 4, 2008 Share Posted July 4, 2008 We've done that and also with just mushrooms and onions for the ribeyes What kind of veggies? I was thinking zucchini and apsaragus maybe? Quote Link to comment Share on other sites More sharing options...
Rorer714 Posted July 4, 2008 Share Posted July 4, 2008 You can use a combo of veggies and that one you've got sounds perfect.I love most squash especially the yellow variety.We've done the asparagus too,good eats!!! Quote Link to comment Share on other sites More sharing options...
Electrophile Posted July 4, 2008 Share Posted July 4, 2008 You can use a combo of veggies and that one you've got sounds perfect.I love most squash especially the yellow variety.We've done the asparagus too,good eats!!! Grilled asparagus, with some butter and lemon is absolutely to die for. Quote Link to comment Share on other sites More sharing options...
Babs Posted July 4, 2008 Share Posted July 4, 2008 Umm...Babs? Sockeyes are endangered. At least in Idaho they are. The west coast sockeye is quite strictly regulated.I'm not quite sure how it all works but it's not a free for all for the fisherman. Quote Link to comment Share on other sites More sharing options...
manderlyh Posted July 4, 2008 Share Posted July 4, 2008 I think our issue is that our dams have created an issue for them to get back to spawn. Electrophile--I LOVE asparagus! I've never tried it with lemon... Quote Link to comment Share on other sites More sharing options...
Electrophile Posted July 4, 2008 Share Posted July 4, 2008 Electrophile--I LOVE asparagus! I've never tried it with lemon... It's really good. This is what we usually do. Coat the asparagus in olive oil and salt & pepper; just enough so that they don't stick to the grill or the pan you're cooking them on. Cook them until they're just tender and take a pat of butter and let it melt over it. Just a small amount, though. After they melt, take some lemon and squeeze it over the top and toss lightly. You can put more lemon on yourself if you like things extra-lemony. Quote Link to comment Share on other sites More sharing options...
Rorer714 Posted July 4, 2008 Share Posted July 4, 2008 Grilled asparagus, with some butter and lemon is absolutely to die for. Don't get me started,I'm going to fire up the grill before ZD gets home from work and she'll be mad if there's only the empty tin foil and it's juces laying about Quote Link to comment Share on other sites More sharing options...
manderlyh Posted July 4, 2008 Share Posted July 4, 2008 Don't get me started,I'm going to fire up the grill before ZD gets home from work and she'll be mad if there's only the empty tin foil and it's juces laying about "Happy 4th of July, baby," (rorer ducks really fast and runs). Quote Link to comment Share on other sites More sharing options...
marolyn Posted July 5, 2008 Share Posted July 5, 2008 I'm totally going to try this out today. i made it again for our party last night and once again, big hit!!...used zucchini, mushrooms, red onion, and red and yellow peppers... Quote Link to comment Share on other sites More sharing options...
JethroTull Posted July 6, 2008 Share Posted July 6, 2008 I kicked butt tonight on the grill. Seared tuna (Marinated in a basil/olive oil mixture). Cooked rare like it's supposed to be. Also, some grilled tomatoes with garlic, olive oil and parm cheese on top. Quote Link to comment Share on other sites More sharing options...
lzfan715 Posted July 6, 2008 Share Posted July 6, 2008 I grilled some ham steaks. It was pretty goood. Whenever I make hamburgers I use grillmates seasoning mixed in Italian dressing. I usually put in mesquite and salt free steak. (I can't eat a certain amount of sodiums.) As you grill the hamburgers, use a brush and brush it on. Also while you make the patties put a little bit of salt and pepper in the meat. It's delicious! Quote Link to comment Share on other sites More sharing options...
Del Zeppnile Posted July 6, 2008 Share Posted July 6, 2008 (edited) Not exactly a BBQ specialty, but a great side dish to go along with any summer BBQ or picnic. Red Cabbage Salad 1 head red cabbage 1 cup vegetable oil (canola oil is best) 1 cup red wine vinegar 5T sugar 4 tsp. salt 2 tsp. seasoned salt (Lawry's Seasoned Salt or other similar brand) 1/2 tsp. black pepper 1/2 tsp. onion powder Shred cabbage irregularly, with some coarse and some fine shreds. Combine other ingredients in a bowl (or shake together in a jar or bottle) and pour over the cabbage. Mix well and let stand (repeat mixing several times) refrigerate over night for best flavor. Makes 10 -12 servings. . Edited July 6, 2008 by Del Zeppnile Quote Link to comment Share on other sites More sharing options...
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