The Grill and BBQ thread

#2,601
#2,601
Too cold for grilling today but I was proud of some gluten-free seafood gumbo I made. It's a treat my wife can't have out.
 

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#2,602
#2,602
kiddiedoc said:
Too cold for grilling today but I was proud of some gluten-free seafood gumbo I made. It's a treat my wife can't have out.
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That's solid!

I had some gumbo at the Bradenton River Regatta today and it wasn't anything to write home about. That looks outstanding. :good!:
 
#2,605
#2,605
Got the Traeger Saturday night and cooked a slab or pork ribs with the bacon still attached yesterday. This is the easiest grilling I've ever done and they turned out great.
 

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#2,607
#2,607
VolMax said:
Shhhhhh!!!!! Don't let your wife see this, bro!
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I've got that covered. She was gonna be gone all day yesterday and wanted me to go and I told her I had to babysit the grill and couldn't go with her. I sat on my butt and watched a "How It's Made" marathon. BTW joint compound is made with chalk!
 
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#2,611
#2,611
Boca Vol said:
What's going on here? Looks interesting.
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Chicken thighs but in 1 inch straps rolled around Montzerella cheese. Then wrapped in bacon and cooked indirect heat 400 for an hour on cedar planks. This pic was before I out a mixture of cayenne pepper sauce and butter on top of them and cooked for another 10 minutes. Absolutely amazing.....also used cherry wood chunks
 
#2,612
#2,612
BearCat204 said:
Chicken thighs but in 1 inch straps rolled around Montzerella cheese. Then wrapped in bacon and cooked indirect heat 400 for an hour on cedar planks. This pic was before I out a mixture of cayenne pepper sauce and butter on top of them and cooked for another 10 minutes. Absolutely amazing.....also used cherry wood chunks
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Holy crap! That sounds outstanding.
 
#2,614
#2,614
Enjoyed ribs with the family last night. Baby Backs and Spares.
 

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#2,618
#2,618
kentucky sucks said:
I've got that covered. She was gonna be gone all day yesterday and wanted me to go and I told her I had to babysit the grill and couldn't go with her. I sat on my butt and watched a "How It's Made" marathon. BTW joint compound is made with chalk!
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Set it and forget it!

When tomatoes get good, slice some, drizzle with evoo and salt and pepper, and put them on 225 for an hour or so (depends on thickness). Sad to say, but out of all the hours spent brining and rubbing, etc, the best thing I make on the Traeger is smoked tomatoes. Amazing by themselves or make a marinara sauce that'll make you a minor foodie god to your family/friends.
 
#2,619
#2,619
BearCat204 said:
Chicken thighs but in 1 inch straps rolled around Montzerella cheese. Then wrapped in bacon and cooked indirect heat 400 for an hour on cedar planks. This pic was before I out a mixture of cayenne pepper sauce and butter on top of them and cooked for another 10 minutes. Absolutely amazing.....also used cherry wood chunks
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Sounds great!

How about substituting fontina for the mozzarella, add fresh basil and wrap with pepperoni or prosciutto?
 
#2,620
#2,620
VolMax said:
Set it and forget it!

When tomatoes get good, slice some, drizzle with evoo and salt and pepper, and put them on 225 for an hour or so (depends on thickness). Sad to say, but out of all the hours spent brining and rubbing, etc, the best thing I make on the Traeger is smoked tomatoes. Amazing by themselves or make a marinara sauce that'll make you a minor foodie god to your family/friends.
Click to expand...

That sounds awesome. I'll be sure and try some this year. We always hit that point where our garden is overflowing with maters and we don't know what to do with them. You'll have to share the marinara sauce recipe.
 
#2,621
#2,621
kentucky sucks said:
That sounds awesome. I'll be sure and try some this year. We always hit that point where our garden is overflowing with maters and we don't know what to do with them. You'll have to share the marinara sauce recipe.
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Recipe...what recipe? I just wing it...but this is pretty much what I do (feel free to adjust to your tastes):

Sweat a white onion in evoo (I'm lazy and just throw it in my Cuisinart), add some (a lot of) garlic, cup or so of good red wine, about 1/2 pureed smoked tomatoes + canned crush tomatoes (for weaker (normal) palates - for me, I'd go 100% smoked tomatoes), palmful of Italian seasoning (Penzeys - the best spices), extra basil or oregano (fresh if you've got it and both if you want), a little crushed red pepper, salt and pepper...bring to a boil then simmer for an hour or more (the longer the better).

When cooking something for the first time, I typically look at 3 or 4 recipes (Food Network - AB for the science, then maybe Emeril/Paula/Ina/Tyler/Neely's for flavor) and blend them together along with my own twists. Luckily, works out great 99% of the time. Downside is I can't ever make the exact same thing twice.

I love the creativity of cooking. To me, sticking to a recipe would be like following a sex manual step by step.
 
#2,622
#2,622
kentucky sucks said:
That sounds awesome. I'll be sure and try some this year. We always hit that point where our garden is overflowing with maters and we don't know what to do with them. You'll have to share the marinara sauce recipe.
Click to expand...

Use a box grater for your maters, enough to make a about 4 cups. Toss the peel.

Sweat some grated onion, dried oregano, & salt in butter. Add some smashed garlic, a pinch of tomato paste, anchovy paste (you won't taste it), & pinch of sugar & crushed red pepper. Add tomatoes and let cook for about 10 minutes. Adjust seasoning with salt & pepper. Give a drizzle of Olive Oil and some fresh basil.
 
#2,624
#2,624
BearCat204 said:
Chicken thighs but in 1 inch straps rolled around Montzerella cheese. Then wrapped in bacon and cooked indirect heat 400 for an hour on cedar planks. This pic was before I out a mixture of cayenne pepper sauce and butter on top of them and cooked for another 10 minutes. Absolutely amazing.....also used cherry wood chunks
Click to expand...

That's great - I've gotta try that
 
#2,625
#2,625
VolMax said:
Recipe...what recipe? I just wing it...but this is pretty much what I do (feel free to adjust to your tastes):

Sweat a white onion in evoo (I'm lazy and just throw it in my Cuisinart), add some (a lot of) garlic, cup or so of good red wine, about 1/2 pureed smoked tomatoes + canned crush tomatoes (for weaker (normal) palates - for me, I'd go 100% smoked tomatoes), palmful of Italian seasoning (Penzeys - the best spices), extra basil or oregano (fresh if you've got it and both if you want), a little crushed red pepper, salt and pepper...bring to a boil then simmer for an hour or more (the longer the better).

When cooking something for the first time, I typically look at 3 or 4 recipes (Food Network - AB for the science, then maybe Emeril/Paula/Ina/Tyler/Neely's for flavor) and blend them together along with my own twists. Luckily, works out great 99% of the time. Downside is I can't ever make the exact same thing twice.

I love the creativity of cooking. To me, sticking to a recipe would be like following a sex manual step by step.
Click to expand...
Sounds easy enough. Sex was tough, though. I bought the manual and it made sense. 😁
 
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