The Grill and BBQ thread

#3,577
#3,577
The chef/owner of my neighborhood sushi restaurant asked me to prepare their staff dinner for this Saturday night. I consider this a HUGE honor. I'm making St. Louis spare ribs as the entree. I need two over-the-top side dishes to serve with them. I want to blow them away.

Any suggestions?
 
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#3,578
#3,578
Big Orange Jeff said:
The chef/owner of my neighborhood sushi restaurant asked me to prepare their staff dinner for this Saturday night. I consider this a HUGE honor. I'm making St. Louis spare ribs as the entree. I need two over-the-top side dishes to serve with them. I want to blow them away.

Any suggestions?
Click to expand...

Lobster mac n' cheese
Wilted spinach salad c bacon vinegarette
 
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#3,579
#3,579
Big Orange Jeff said:
The chef/owner of my neighborhood sushi restaurant asked me to prepare their staff dinner for this Saturday night. I consider this a HUGE honor. I'm making St. Louis spare ribs as the entree. I need two over-the-top side dishes to serve with them. I want to blow them away.

Any suggestions?
Click to expand...

You could do smoked vegetable kabobs with things like mushrooms, okra, zucchini, bell peppers, cherry tomatoes, eggplant, onions, etc.
Smoked or grilled corn on the cob would be good, a spinach side dish would be good- maybe do it with an asian flair with soy sauce and minced garlic.
A bang bang shrimp would be awesome but more of an appetizer and could get a little expensive depending on how many people you are serving. You might even be able to get away with smoking some shrimp and mixing it with rice or udon noodles. Adding some Asian flavors or veggies. That way the shrimp aren't as dominant in the dish so you don't need as many and it might be a lot cheaper.
Lobster mac and cheese is always a good one too.
I'm thinking about doing spare ribs for the first time in my Rec Tec. Could you send me your recipe on how you do your ribs? Your food always looks so good and I've seen way too many recipes for ribs that contradict each other and have no clue what is best to do.
 
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#3,580
#3,580
kiddiedoc said:
I'm 90% sure that we have gotten prime ribeye caps at Costco. I skewer them in a "C" shape before grilling. Excellent, and they are inexpensive there.
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I've seen them at Costco in Knox...but not at the one in S. Sarasota.

Do you know if the Costco in Knox. still sells the (2) $50 gift cards for Fleming's for $80? I'll be there for the home opener and wanted to pick up a few. They don't have those either down here.
 
#3,582
#3,582
ninerplaya57 said:
You could do smoked vegetable kabobs with things like mushrooms, okra, zucchini, bell peppers, cherry tomatoes, eggplant, onions, etc.
Smoked or grilled corn on the cob would be good, a spinach side dish would be good- maybe do it with an asian flair with soy sauce and minced garlic.
A bang bang shrimp would be awesome but more of an appetizer and could get a little expensive depending on how many people you are serving. You might even be able to get away with smoking some shrimp and mixing it with rice or udon noodles. Adding some Asian flavors or veggies. That way the shrimp aren't as dominant in the dish so you don't need as many and it might be a lot cheaper.
Lobster mac and cheese is always a good one too.
I'm thinking about doing spare ribs for the first time in my Rec Tec. Could you send me your recipe on how you do your ribs? Your food always looks so good and I've seen way too many recipes for ribs that contradict each other and have no clue what is best to do.
Click to expand...

Ribs are really subjective, so you'll have to put your own spin on it, but this is a good baseline.

8 parts packed light brown sugar
3 parts kosher salt
1/2 part smoked paprika
1/2 part ancho chile powder
1 part your flavor preference (I do a blend of garlic powder, coriander, cinnamon, and chipotle powder. I've also used Tony Chachere's or my homemade chili powder for this part.)

Rub them down the night before, then hit them with another dose before cooking. Smoke at 275 or higher, because you need the sugar to break down and form a "sauce". You can wrap or not, your choice. If you don't wrap, you may need to cook longer in order for the sugar to melt enough.

Hope this works for you.
 
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#3,583
#3,583
Boca Vol said:
Do you know if the Costco in Knox. still sells the (2) $50 gift cards for Fleming's for $80? I'll be there for the home opener and wanted to pick up a few. They don't have those either down here.
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My wife says she is pretty sure they do. Is there a Roy's near you?
 
#3,584
#3,584
Big Orange Jeff said:
The chef/owner of my neighborhood sushi restaurant asked me to prepare their staff dinner for this Saturday night. I consider this a HUGE honor. I'm making St. Louis spare ribs as the entree. I need two over-the-top side dishes to serve with them. I want to blow them away.

Any suggestions?
Click to expand...

Grilled mac & cheese. Hasselback potatoes with cheese sauce, ABTs or armadillo eggs.
 
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#3,585
#3,585
kiddiedoc said:
My wife says she is pretty sure they do. Is there a Roy's near you?
Click to expand...

Thanks. There used to be a Roy's connected to Fleming's in Sarasota but the Roy's side closed. I liked sitting in the bar at Roy's because you could get either menu.

But the (2) $50 GC's for $80 is a heck of a deal.
 
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#3,586
#3,586
Boca Vol said:
Thanks. There used to be a Roy's connected to Fleming's in Sarasota but the Roy's side closed. I liked sitting in the bar at Roy's because you could get either menu.

But the $100 for $80 gift cards is a heck of a deal.
Click to expand...

Ill give you that deal, how many you want?
 
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#3,588
#3,588
Behr said:
Congratulations on the competition!

Without knowing all of the details and rules, it's hard for me to gather any real thoughts on possibilities.

I can offer you a suggestion that might help get your creativity sparked a bit.

I would guess they will judge you on creativity, presentation and taste.

I like to call this constructive pairing. You already know you have to use bacon. Make a list of things that pair well with bacon, like cinnamon, pepper, apples, fennel, Rosemary etc. Then under each one of those items, list what pairs well with them. Then see what you have and think of "exotic" alternatives. Like instead of black pepper, use pink peppercorn.

Off the top of my head example. Pecans pair well with apples. Chopped pecans pressed in a raw pie shell, toast it in the oven for a few minutes. Cook a can of Apple pie filling until it's reduced down to its Caramelized. Spread some cream cheese or smoked cheddar cheese slices on the bottom. Pour the apples in the pie shell (Caramelized Apple in toasted pecan pastry = good). Top it with whipped cream (if you can bring ingredients, make some creme fraiche), then sprinkle bacon bits, fresh rosemary and pink peppercorns. (Pinks are a secret ingredient). Serve it with cinnamon sticks with the end carved out like a little spoon.

Don't know if you will be able to bring any ingredients with you or just use whatever they make available. Being able to bring items opens the door for many cool ideas but, if you are allowed to only use what they offer, this exercise can help with planting ideas with things you might use that they have that no one else thought of. Make sense?

Like I said the last time I responded to you with this type of comment. This pie was not a suggestion, I just hope this helps you think out of the box and gives you some good ideas you might not have had.

Whatever you do, put some love in it and have fun!
Click to expand...

wow Behr...that's impressive...are you a professional cook?
 
#3,591
#3,591
Wanted something with a lot of flavor that wasn't going to take much time. Decided on a Flatbread Pizza. Just marinated a flat iron and cooked ahead of time. Brushed on some olive oil and garlic to crisp up the Flatbread then added mozzarella, steak, tomato, and basil. Easy. Cheesy. And oh sooo good.
 

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#3,592
#3,592
cali_vol said:
Wanted something with a lot of flavor that wasn't going to take much time. Decided on a Flatbread Pizza. Just marinated a flat iron and cooked ahead of time. Brushed on some olive oil and garlic to crisp up the Flatbread then added mozzarella, steak, tomato, and basil. Easy. Cheesy. And oh sooo good.
Click to expand...

Nice plate. Very nice.
 
#3,593
#3,593
Pizza grillers: anyone know of good fresh local dough? I feel like I've seen some at a grocery store, or maybe a restaurant that sells it? Would love a light, bubbly crust that crisps and chars easily.

Alternatively, anyone have a recipe for that style?
 
#3,594
#3,594
kiddiedoc said:
Pizza grillers: anyone know of good fresh local dough? I feel like I've seen some at a grocery store, or maybe a restaurant that sells it? Would love a light, bubbly crust that crisps and chars easily.

Alternatively, anyone have a recipe for that style?
Click to expand...

Publix down here in FL sells a pretty good fresh dough. I would assume they carry it in the Knox. stores.
 
#3,596
#3,596
kiddiedoc said:
Pizza grillers: anyone know of good fresh local dough? I feel like I've seen some at a grocery store, or maybe a restaurant that sells it? Would love a light, bubbly crust that crisps and chars easily.

Alternatively, anyone have a recipe for that style?
Click to expand...

Trader Joe's has a good dough that we use. Those stores are a little harder to find though. We usually make our own now.

2 1/2 tsp of active dry yeast
3 cups of all purpose flour
1 tsp of granulated sugar
1 tsp of kosher salt
1 tsp of olive oil

I just take bowl of hot water (115 degrees) and add the yeast and the sugar, let that sit 5 min. Then we mix the flour and the salt separately. Once that's mixed we add the olive oil while still mixing, then add the yeast mixture. Work that into a ball and put it in a bowl to sit for an hour. After that, you have pizza dough.

I've tried a few different recipes and this is the one I liked the best. I usually do my pizza on a pan on the grill and it comes out perfect. If you have a pizza stone to put in the oven/grill that would be even better.
 
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#3,597
#3,597
Nash_Vol97 said:
Trader Joe's has a good dough that we use. Those stores are a little harder to find though. We usually make our own now.

2 1/2 tsp of active dry yeast
3 cups of all purpose flour
1 tsp of granulated sugar
1 tsp of kosher salt
1 tsp of olive oil

I just take bowl of hot water (115 degrees) and add the yeast and the sugar, let that sit 5 min. Then we mix the flour and the salt separately. Once that's mixed we add the olive oil while still mixing, then add the yeast mixture. Work that into a ball and put it in a bowl to sit for an hour. After that, you have pizza dough.

I've tried a few different recipes and this is the one I liked the best. I usually do my pizza on a pan on the grill and it comes out perfect. If you have a pizza stone to put in the oven/grill that would be even better.
Click to expand...

How much water? Do you use a mixer or do it by hand? How many stone-sized crusts does that make?
 
#3,598
#3,598
Nash_Vol97 said:
Trader Joe's has a good dough that we use. Those stores are a little harder to find though. We usually make our own now.

2 1/2 tsp of active dry yeast
3 cups of all purpose flour
1 tsp of granulated sugar
1 tsp of kosher salt
1 tsp of olive oil

I just take bowl of hot water (115 degrees) and add the yeast and the sugar, let that sit 5 min. Then we mix the flour and the salt separately. Once that's mixed we add the olive oil while still mixing, then add the yeast mixture. Work that into a ball and put it in a bowl to sit for an hour. After that, you have pizza dough.

I've tried a few different recipes and this is the one I liked the best. I usually do my pizza on a pan on the grill and it comes out perfect. If you have a pizza stone to put in the oven/grill that would be even better.
Click to expand...

Awesome. Thanks
 
#3,599
#3,599
kiddiedoc said:
How much water? Do you use a mixer or do it by hand? How many stone-sized crusts does that make?
Click to expand...

How much water is an important part I missed lol. About a cup of water. I mix by hand and a large spoon as I don't have a good mixer. If you have one with a dough hook youre golden and I would use that. I can make one pretty large crust with this but I have also cut it in half and done two smaller sized ones with it. I would say if it's a about a 12 inch stone or so you could probably get 2 crusts out of it.
 
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