Jump to content

Archived

This topic is now archived and is closed to further replies.

caintry_boy

What's Your Next Meal On The Grill?

Recommended Posts

 

1 1/2 sticks of unsalted butter,1/4 cup finely chopped garlic.
A pinch of salt and some ground white pepper.
Slowly melt the butter and start dipping the clams and lobster meat. :drool:

 

 

 

So, tell me more about these clams and lobster tails...boiled/broiled/steamed?

 

 

 

 

:geezer:

Share this post


Link to post
Share on other sites

 

So, tell me more about these clams and lobster tails...boiled/broiled/steamed?

 

 

 

 

:geezer:

 

Well the Boston Butt on the grill was "fab" on Saturday, but I wanna know more about the above from Wayne...I'm guessing you'd steam the clams, boil the lobster, and then just go for it? Any of you "easterners" or "westerners" feel free to chime in here...Y, Bruce, Jacee, Tomk_, etc...

 

 

 

 

:geezer:

Share this post


Link to post
Share on other sites

Depends on the clams, but we've cooked them on an open, wood burning fire pit. I suppose you could do the same thing with lobster tails.

Share this post


Link to post
Share on other sites

Depends on the clams, but we've cooked them on an open, wood burning fire pit. I suppose you could do the same thing with lobster tails.

 

???

So you just threw the clams in the shell on the grill or laid them in the edge of the coals????? :yikes:

 

 

 

 

:geezer:

Share this post


Link to post
Share on other sites

Well I cheated this last week and did a Boston Butt in the oven. I'd dusted it with rub and slathered it in marinade, then popped it in the freezer. Thawed for 2 days and then tossed it in a zinc roaster pan and tossed in the oven, came out extremely tender and I just took two forks and shredded it added some BBQ and chowed down. Still have another butt in the freezer and contemplating doing it in the roaster pan also.

Weather keeps getting warmer a little at a time and seriously considering firing up the grill again, I just LOVE cooking on my water smoker!! Now if Jacee or Bruce could just send me some fresh lobster tails and clams....:shifty:

 

 

 

 

:geezer:

Share this post


Link to post
Share on other sites

Sounds mouth watering, sure miss Thursday supper meals together!

 

Yeah Brother! This weather is getting my grillin' blood to boiling along with my fishin' fever...!

 

 

 

 

:geezer:

Share this post


Link to post
Share on other sites

Didn't grill it... but my brother "harvested" one of the lambs a couple of weeks ago. My wife roasted a leg yesterday and served it for dinner with some au gratin potatoes and green beans last night. Slathered on some jalapeno jelly (she prefers horseradish). Pretty tasty. I suppose she could have wrapped it in bacon before roasting, and made it Texas style.

Share this post


Link to post
Share on other sites

I've been doing Turkeys lately.

 

 

Oooo, fancy grill with rotisserie and all, very nice. I'm afraid with my water smoker that I'd just have to toss 'em on and turn 'em every couple hours...wishing I could afford a nice brisket, but alas the BBQ world has discovered brisket and the price/lb has quadrupled at least...$50 for an untrimmed brisket that they claim is "trimmed". Pshaw!! Thinking of doing some grilled salmon with mustard/dill sauce pretty shortly since I have 2 large fillets in the freezer.

 

 

Ingredients

2 tablespoons white wine vinegar

2 tablespoons sugar

1 tablespoon dill weed

3/4 teaspoon salt

1/8 to 1/4 teaspoon pepper, optional

4 salmon steaks (1-inch thick and 6 ounces each)

 

MUSTARD DILL SAUCE:

3 tablespoons mayonnaise

3 tablespoons Dijon mustard

3 tablespoons dill weed

1 tablespoon sugar

4 teaspoons white wine vinegar

1/4 teaspoon pepper, optional

 

Directions

In a large resealable plastic bag, combine the first

five ingredients. Add salmon; seal bag and turn to

coat.

Refrigerate for 1 hour, turning occasionally.

In a small bowl, combine the sauce ingredients; cover and

refrigerate until chilled.

 

Discard marinade. Grill salmon, covered, over

medium heat for 6-7 minutes on each side or until

fish flakes easily with a fork.

Serve with mustard dill sauce.

 

 

 

 

 

 

:geezer:

Share this post


Link to post
Share on other sites

i hate this topic, always makes me hungry when i have nothing much to eat. :rofl3:

 

:b33r:

 

Agreed - I know what you mean.

Share this post


Link to post
Share on other sites

i hate this topic, always makes me hungry when i have nothing much to eat. :rofl3:

 

:b33r:

 

 

Not just that....the usual UK BBQ is a couple of qtr pounders and some burnt but raw in the middle sausages rescued before the rain set in.

Share this post


Link to post
Share on other sites

 

Oooo, fancy grill with rotisserie and all, very nice. I'm afraid with my water smoker that I'd just have to toss 'em on and turn 'em every couple hours...wishing I could afford a nice brisket, but alas the BBQ world has discovered brisket and the price/lb has quadrupled at least...$50 for an untrimmed brisket that they claim is "trimmed". Pshaw!! Thinking of doing some grilled salmon with mustard/dill sauce pretty shortly since I have 2 large fillets in the freezer.

 

 

 

 

 

 

:geezer:

My mouth just watered for some salmon steaks on a hot coal with maple syrup glaze. nomm. Great topic...this will go far. :0

Share this post


Link to post
Share on other sites

Well this doesn't qualify for on the grill per se BUT!...

This is becoming my favorite thing to do for BBQ...I start with a whole Boston Butt (pork shoulder) and slather it with my Magic Dust rub and refrigerate overnight. Then pull it out of the frig and slap on some more Magic Dust, toss it in my Blue Zinc roasting pan (think grandmas roaster), pour about 1 1/2 cups water in with it and pop it in the oven at 300 degrees for about 4-6 hrs. Comes out fork tender and makes the best pulled pork sammiches you'll ever want to eat! Now add some of your favorite BBQ sauce and stir it all up and Voila!! Chow down!!

 

Magic Dust

1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic

2 tablespoons cayenne

Mix all ingredients and store in a tightly covered
container. You'll want to keep some in a shaker next
to the grill or stove. Keeps indefinitely but won't last
long.

Here's a nice spicy BBQ sauce:

Sweet Heat

½ cup diced onion
2 cloves minced garlic
6 seeded and diced jalapeno peppers
¼ cup Apple Cider Vinegar
2 Tbsp Worcestershire Sauce
1 cup Catsup
1 cup Strawberry Preserves or Jam
2 tsp Chili Powder
½ cup Beer
Cooking oil
Pot

 

DIRECTIONS

This is becoming my favorite thing to do for BBQ...I start with a whole Boston Butt (pork shoulder) and slather it with my Magic Dust rub and refrigerate overnight. Then pull it out of the frig and slap on some more Magic Dust, toss it in my Blue Zinc roasting pan (think grandmas roaster), pour about 1 1/2 cups water in with it and pop it in the oven at 300 degrees for about 4-6 hrs. Comes out fork tender and makes the best pulled pork sammiches you'll ever want to eat! Now add some of your favorite BBQ sauce and stir it all up and Voila!! Chow down!!

 

Magic Dust

1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne

Mix all ingredients and store in a tightly covered
container. You'll want to keep some in a shaker next
to the grill or stove. Keeps indefinitely but won't last
long.

Here's a nice spicy BBQ sauce:

Sweet Heat

½ cup diced onion
2 cloves minced garlic
6 seeded and diced jalapeno peppers
¼ cup Apple Cider Vinegar
2 Tbsp Worcestershire Sauce
1 cup Catsup
1 cup Strawberry Preserves or Jam
2 tsp Chili Powder
½ cup Beer
Cooking oil
Pot

DIRECTIONS
2. Place a 2 Qt. saucepan on stovetop over medium-high heat.
3. Add cooking oil to the pot and then
add and sauté:
Onions – ½ cup diced
Garlic – 2 cloves minced
4. After the onions & Garlic have
sautéed - add the following:
Catsup – 1 cup
Apple Cider Vinegar – ¼ cup
Strawberry Preserves – 1 cup
Worcestershire sauce – 2 Tbsp.
Chili Powder – 2 tsp
5. Stir in ½ cup of beer
6. Add the diced Jalapeno peppers.
7. Stir continually to mix ingredients
and prevent burning of the sauce.
8. Cook the sauce down for 10 minutes
to thicken

 

Ooooooo Lawzy!!

 

 

 

 

:geezer:

Share this post


Link to post
Share on other sites

I can tell you from experience CB knows how to cook, sure do miss them and are Thursday night suppers we had every week.
Miss you Brother.

Share this post


Link to post
Share on other sites

×
×
  • Create New...