June 2006 - What's on the grill?

shrimp asparagus red pepper and red onion skewers in a garlic/white wine/lemon/evoo dressing.

Dodging the rain drops and slow cooking some ribs.

I'd love to throw a hunk of meat on the grill, but doctors say it will kill me eventually.

Copper River salmon.

Chicken over mesquite with a Chinon.

quote:

Originally posted by Purple Teeth:
Chicken over mesquite with a Chinon.

Sounds like an interesting pairing.

Chinon and poulet ....YUMMMMMEEEEEEEY!

Diver Scallops...yum!

NY Strip topped with grilled onion/blue cheese/chive relish from the latest issue of Cook's Illustrated. Paired with a 2001 Rosenblum Richard Sauret Zin. Nice Sunday dinner.

Only grilled out once this weekend!!! We made smoked pork chops served with grilled red peppers and vidalia onions.

quote:

quote:
Originally posted by Purple Teeth:
Chicken over mesquite with a Chinon.

Originally posted by wine+art:
Sounds like an interesting pairing.

Chicken IMHO is a wonderful match with Chinon. The mesquite component is somewhat unconventional, but the herbal, earthy characteristic of the mesquite plays quite well with those same qualities in the Cab Franc. Also works very well with pork.

That's what I love about this thread. Not only is it about two of my three favorite subjects (food and wine), but one can be exposed to all sorts of new techniques and ideas.

quote:

Originally posted by Mwag:
We made smoked pork chops served with grilled red peppers and vidalia onions.

Exact same menu, paired with an Oregon PN.

quote:

Originally posted by Opus Two:
I'd love to throw a hunk of meat on the grill, but doctors say it will kill me eventually.

Anything and everything will kill you eventually! But I'm going out with a piece of charred animal flesh and a Burgundy!

quote:

Originally posted by Purple Teeth:

quote:

Originally posted by Mwag:
We made smoked pork chops served with grilled red peppers and vidalia onions.

Exact same menu, paired with an Oregon PN.

How was it? We decided to go the beer route. My wife had a Saranac Belgium Ale, and I had their heifewitzen.

My favorite wine pairings with pork are Oregon PN, Burgundy, Chinon, and occasionally Reisling.

But for smoked pork, I prefer Oregon PN. The somewhat more forward fruit is delightful with the smoky qualities of the pork, while still possessing sufficent acidity to cleanse the palate.

Grilled salmon over cedar plank. Also grilled asparagus and vidalias.
Paired with a nice Mendelson Pinot Noir.
Excellant!

Grilled free range organic chicken breasts (bone in, skin on) marinaded with evoo, garlic, lemon and basil. Served with couscous.

Well Sat we had a CRS offline at my grill. We started out with some shrimp wrapped in pancetta then moved on to some bluepoint oysters I had picked up fresh from the dock that day. Grilled those up till they popped open then topped with a tarragon compound butter and put back on the grill to finish. Man were those good. Thanks to Landshark for helping with the tongs on those ! And Red4life for shucking open some fresh ones for us too

After all the wines and fun we finally ate dinner at 11pm !! Ribs, chicken, tri tip, baked potato, and caesar salad on the side.

Grilled some fajitas for some friends, both beef (real skirt steak) and chicken. Had some Cellar No. 8 Cab and Quarterback Second Half red wine. Both went quite well with fajitas.

ThistlinTom,

Welcome to the board!

Always good to see a Texan posting.

Prime dry-aged ribeyes

quote:

Originally posted by Board-O:
Prime dry-aged ribeyes

You must be feeling better!

Yeah. We were supposed to have these with friends on Saturday. Still no wine yet. Hopefully mañana.

Porterhouse Steaks

Shark

We had certified angus ribeyes (choice cut). But these were no where near as flavorful as the dry-aged prime cuts we get at our butcher.

I'll never buy meat from anyone except the butcher from now on. Anyone NJ-ites close to me, check out John's Butcher on Martine Ave in Scotch Plains.

I think Angus is a waste of the extra dollar or two per pound.

Fat = Flavor

Teriyaki Hanger Steak.
Phelps Le Mistral.
Salad.

Ahhhhh......

PH

Lobster tails and asparagus with a nice Sancerre.

Burgers composed of Ground Chuck and Ground Sirloin, topped with cheddar cheese and carmalized onions. Served with grilled yellow squash, zuchinni, red bell-pepper and portobello mushrooms. A 2001 Rocca di Castagnoli Chianti Classico (tasting note here) complemented this simple fare particularly well

PERUVIAN-STYLE BEEF KEBABS WITH GRILLED ONION AND ZUCCHINI

Sunday - bone-in pork chops with olive oil, young garlic and garden herbs (mint,thyme,rosemary)

Monday - salmon burgers

You know grun, not everything needs to be grilled...

I have an excuse, I went camping.

Ever hear of camp stoves?

Grilled ribeyes tonight, brushed with evoo and rubbed with a paste of sea salt, black pepper, garlic, and rosemary.

Bone-in Pork Loin with a Tuscan Bean Salad for Father's Day.

Fathers Day and my birthday BBQ at my house. I did all the grilling - even had to pick up and pay for my own birthday cake (how sad). I was near the bakery anyway.

Grilled Chicken cutlets in a sesame mandarin marinade, brushed with olive oil just before done to keep moist.

Hot sausage links

Sweet sausage ring

Spare Ribs

Roasted Peppers

Hope you all enjoyed your Father's Day!

BBQ chicken, asparagus, and, .....Kosher hot dogs.

(The latter serve as an instrument to assist the transportation of mustard into the oral cavity of the consumer).