What's on your grill this month???

Tonight at the PH Palace:

Strip steaks with cilantro garlic sauce:

2 8 oz. strip steaks rubbed on both sides with a simple rub of:

1/2 tsp. ground cumin
1/4 tsp. ground kosher salt
1/4 tsp. fresh pepper


Grilled medium rare and drizzled with cilantro garlic sauce:

2 cloves garlic mashed with 1/4 tsp. salt
1/2 cup chopped fresh cilantro from the garden
2 tbs. extra virgin olive oil
1 tbs. fresh lemon juice
cayenne to taste
Blend all ingredients in food processor or blender into a smooth creamy sauce. Drizzle on steak to taste. YUM!

What's on your grill this month???

PH

Grilled pizza tonight. Made two kinds of toppings:

- Feta cheese, diced de-seeded roma tomato, greek oregano, and ev olive oil.

- Fresh Mozzarella (made by Mrs. X no less), halved grape tomatoes, thinly sliced onions, lots of cracked pepper, and ev olive oil.

Washed down with the '01 Castano Hecula Yecla.

Yesterday afternoon/evening - smoked pork shoulder (8 hours) ... had the leftovers for dinner tonight

We had friends over for dinner last night. The main course was 2" thick prime Porterhouse steaks on our new grill. This grill has 93,000 BTUs and reached 750 degrees, so the steaks were well-seared and juicy. We grill 12 months a year.

Just one more sip.

I'm like Board-O. I also cook 12 months a year. Mind I am further north here in Ottawa. I BBQ'ed in -20'C weather last winter. Cooking area is reduced because of the cold, and have to keep propane tank in garage if it get below -10'C (I have a spare so I rotate when the one outisde is too cold).

Unfortunately, nothing on the grill so far this month since I've been working evening shifts since June 1st. Off on tuesday. Planning either salmon, or a big juicy T-bone. We'll et you know

All year grilling for me as well.

Thursday was a couple of nice Black Angus rib-eyes for my friend's birthday. Saturday was a boatload of grilled veggies (eggplant, zucchini, roasted peppers, and portabello mushrooms).

Tonight I'm going to grill a butterflied cornish hen.

quote:

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Originally posted by tcrtul:
Yesterday afternoon/evening - smoked pork shoulder (8 hours)

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With 8 hours of cook time, I assume you have a real smoker, and not just a grill. What combination of woods do you use for smoking?

quote:

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Originally posted by futronic:
Saturday was a boatload of grilled veggies (eggplant, zucchini, roasted peppers, and portabello mushrooms).

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Do you grill these (right on the grates), or "steam" them in foil and drizzle with olive oil at the end? Personally, I like the taste of the grilled versions, but the steamed is much easier.

Last night; top sirloin roast, grilled veggies and portabello mushrooms.

Enjoyed with 1500ml 2001 Carmen Cab. Sauv. Reserva.

mwagner - i do have a smoker - i start it with charcoal and then add in soaked mesquite chips every hour or so. i also add in more charcoal as needed. its the first shoulder i have smoked so i will probably try some other combinations of woods next time - but this result was quite tasty!

I'm going to throw on some nice pork tenderloin marinated for a couple hours in olive oil, soy sauce, dijon mustart, lemon juice, lots o' garlic, cracked black pepper and parsley. Sooooo tasty on the grill...

Cheers!

This weekend was grilled chicken strips, marinated in Jamaican jerk seasoning, on bamboo sticks.

Took my first crack at "beer can chicken" on the grill last night. Turned out beautifully moist, with a nice crispy skin. Better than any roast chicken I've ever done.

Cheers,

Otis

Tonight...

Pork loin chops rubbed in jerk seasoning grilled hot and fast.

Grilled Vidalia onion slices and grilled pineapple slices to garnish.

Chilled green salad with bleu cheese crumbles.

2002 Shotfire Ridge Barossa Cuvee. Holy S---balls!

carriedca: -10c?? That's serious. I'm a 12 month griller, but that's past me! I have shoveled through 3 food drifts to get to the Weber however...

Board-O: 93,000 BTU?? Man, that's a grill... Insert Tim Allen sound effects here (ar ar ar ar ar!)

mwagner7700: Grilled vegetables. If they don't have black stripes on them, they are NOT grilled vegetables. Sorry!!!

Dinner was followed by a Montecristo #2, a 45 minute walk with Mrs. PH and the baby lab watching the first of the season's fireflies light up the neighborhood. If I check out tonight, this day goes into the win column!!


PH

all year grilling for us, at least three times a week.

Memorial Day:
Back Ribs with Blackberry BBQ Sauce (Berries from the back yard) + Grilled Tuna and Yellowtail (Caught out of San Diego a few days before) over Cashew Rice with Thai Coconut Curry Sauce + Grilled Vegies.

Last Sunday:
Ribs again + Brined Chicken with Spicy Sauce + Sausages + Vegies. On the side I had 21 bottles of "Tasted" wines from the OCWS Commercial Competition. Plenty of variety!

All cooked over charcoal, two grills, some waiting!

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Forgive me for I have Zinned, and will again ...

grilled zucchini and leeks on a turkey burger with avocado...YUMMMMM!!!!!!

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www.mojorib.com

Soy ginger beef and veggie kebabs and honey mustard chicken kebabs - both threaded on rosemary skewers - adapted from recipe in Jamie Oliver's latest book.

....clean kids plates all around after this one!

Roasted and grilled lamb shoulder last night.

Tonight:

Marinated flank steak (red wine, ginger, garlic, olive oil and splash of teriyaki). Stuffed with Chesapeake backfin crabmeat and cheddar cheese. Holy Cow!!

PH

Where do you people find time to do all of this grilling?

I am lucky enough to find two nights out of the week to cook at home.

I am very envious

yesterday - pork loin chops with rosemary, garlic, lemon juice and olive oil. with corn and potatoes and a bottle of Pinot and it was pretty much heaven on earth.
skirt steak with onions and jalapenos the day before.

Steaks and asparagus. Gotta be careful with the asparagus. If you don't line them up across the grill, but put them parallel to the metal lines on the grill, they tend to fall in.

Irwin

"Life is short....start with the dessert."

This is a large recipe based on 6 chicken broilers. You should half or even quarter the measurements accordingly.

Brine the chicken for 2 hours in 1 pt. vinegar, 3 tbsp. catsup, 1 tbsp. mustard, 2 tbsp. salt, 6 tbsp. lemon juice, and a touch of pepper.

Drain and Bake for 45 minutes at 350 degrees

Finished on the grill (15 min.) with a "browning" sauce made of 4 tbsp. brown sugar, 6 tbsp. butter, 6 tbsp. catsup, 2 tbsp. Worcestershire, 2 tbsp. salt, 1 tsp. pepper

Wonderful BBQ chicken

I bought a fresh organic duck today to make on the grill rotisserie on Friday. It comes out great this way, better than any duck I've ever roasted in an oven.

Just one more sip.

quote:

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Originally posted by otisabdul:
Took my first crack at "beer can chicken" on the grill last night. Turned out beautifully moist, with a nice crispy skin. Better than any roast chicken I've ever done.

Cheers,

Otis

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Hey, Otis, care to elaborate on your recipe? I've seen this done, but haven't tried it....