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Author: Subject: Fall 2010 Grillin' Thread

World Class Peach



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  posted on 4/1/2010 at 08:13 PM
been grilling here in MA as soon as the snow melted. Actually, even before.
Use Cowboy (lump) charcoal and a chimney starter.

and we grill - just about everything.
onions, zucchini, tomatoes, peppers, eggplant (oil, balsamic, salt & pepper)
love grilled pizzas - corn, tomato and hot pepper oil in august; swiss chard and goat cheese were 2 of our favorites last year (we grow our own veggies - pizza crust recipe is here http://www.amazon.com/Cucina-Simpatica-Robust-Trattoria-Cooking/dp/00601611 91)

london broil - marinate with a mix of mustard and worscestire sauce
cedar plank salmon sprinkled with potlach seasoning
gonna do some t-bones this w/e

getting hungry already, and just finished dinner.

 

Maximum Peach



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  posted on 4/2/2010 at 07:55 AM
I was in Canada last year and my wife's relatives grilled veal cutlets. They breaded them as if they were baking them then threw them on the grill. That is the only way we cook em now!

 

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World Class Peach



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  posted on 4/2/2010 at 09:12 AM
We did two Boston Butts last week Man that was some good Pork....

 

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  posted on 4/2/2010 at 01:29 PM
sword fish tonight !
 

Zen Peach



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  posted on 9/5/2010 at 09:12 AM
Can't believe I let this thread die!

Anyway, need to grill some corn on the cob today for a recipe the wife is making, never done it before. Any tips on grilling corn on the cob?

 

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Zen Peach



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  posted on 9/5/2010 at 10:12 AM
Yep - love corn on the grill. What I do is pull back husks, remove silk, then replace husks and soak for a bit (mostly to moisten husks but also infuses some moisture into cobs which causes some steaming during the cooking process). Shake off water, pull back husks, brush corn with butter and seasoningss, rewrap in husks, and place on grill (medium heat). Cook over direct heat for awhile turning to keep from burning (2-3 turns) then move to side of grill, cover, and finish cooking (app 10-15 minutes). Yummy! (I don't like mushy corn on the cob so I try to be careful not to leave on grill or cook too long - either direct or indirect heat)

(moved this from MT, Yerry... )

 

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  posted on 9/5/2010 at 10:35 AM
My favorite way to cook crab is on the grill. Using whole King Crab legs (not the PIA snow crab), brush with a little olive oil (or cook on lightly oiled grill), puncture shell(s) a couple of times (not necessary but I do as it allows for shorter cooking time), and cook on medium heat grill 5-10 minutes (based on heat ... I don't like to overcook shellfish), turning once. Cooking in the shell helps the crab retain it's wonderful flavor; cooking on the grill infuses it with touch of smokiness. And I serve it with drawn (or melted) butter but lemon or plain works, too.

[Edited on 9/5/2010 by lolasdeb]

 

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  posted on 9/5/2010 at 01:08 PM
quote:
My favorite way to cook crab is on the grill. Using whole King Crab legs (not the PIA snow crab), brush with a little olive oil (or cook on lightly oiled grill), puncture shell(s) a couple of times (not necessary but I do as it allows for shorter cooking time), and cook on medium heat grill 5-10 minutes (based on heat ... I don't like to overcook shellfish), turning once. Cooking in the shell helps the crab retain it's wonderful flavor; cooking on the grill infuses it with touch of smokiness. And I serve it with drawn (or melted) butter but lemon or plain works, too.

[Edited on 9/5/2010 by lolasdeb]


When the party....yummmmmm...grilled Crab....sounds wonderfully awesome

 

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Peach Extraordinaire



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  posted on 11/24/2010 at 11:03 PM
My winter and holiday tradtion is to make cold smoked salmon lox so tonight I have 5LBS of salmon in my smoker that I will smoke at about 60 degress with a mixture of apple cherry and peacon wood. three small piles on the bottom of my brinkman vertical smoker. I have 4 or 5 small hardwood charcoal pieces to get the small piles of chips smoldering. I don't want any heat or a little as possible just smoke. I brined my salmon for 4 days in a dry brine of dark brown sugar and kosher salt. I freeze my salmon for a day before to kill any bacteria because I don't add alcohol to my brine as you would if you wanted grav loxs. In about 4 or 5 hrs I will remove the salmon and put it in the refrigerator to cool and let the smoke cure takes it's turn. Tomorow I will put it back into the freezer and let it chill for about 1 hr so I can slice it paper thin

Where I live I can grill or smoke food year round. But this time of year, because of the cool temperatures, makes it much easier to make cold smoke salmon

Happy Thanksgiving all

 

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