Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[Mongrel]

So, as mentioned the other day, we have a new barbecue. It's no $1000 Weber grill-o-matic, but it works decently.

I have always immensely enjoyed setting fire to my food. While the obvious burgers/steaks/etc. present themselves (the traditional burger cookout - homemade of course - was used to inaugurate the grill), I'm also open to any interesting BBQ recipes/suggestions regarding interesting edible items to set fire to you may have. A few vegtarian ones are a plus.

Share and share alike!

P.S. Bonus points if Arc can make the thread icon a Pyro with a chef's hat.

[Brentai]

Baste some mushrooms, wrap em all up in tinfoil, toss em on there with yer steaks.

Also: shishkebab.

[Mongrel]

shishkebab.

Oh hells yeah.

[Esperath]

Regular veggie options on our grill:

- Asparagus with some fresh dill, butter, and a dash of bacon salt.
- Zucchini cut into long slices, marinated in olive oil, balsamic vinegar, some chili-garlic sauce, and sesame seeds
- Sliced peaches brushed with olive oil
- Halved, peeled oranges with rosemary and brown sugar ground in, grilled until the sugars caramelize, and topped with a sprig of mint
- Marinated eggplant, prepared similar to the zucchini
- Stuffed tomatoes (cut a pyramid out of the top and place your favorite herbs in)
- Stuffed artichokes (generally need to be wrapped in foil with an added moisture source to cook properly)


Not totally veggie:
- Bacon-wrapped fresh figs on a stick
- Bacon-wrapped bananas (seriously)
- Bacon-wrapped anything (just be careful not to burn the bacon, it flares up quickly)

EDIT: You can also grill beets, but it's tough to get them nice and tender.  It works best to cook them ahead of time, and then throw them on the grill for a couple minutes with your favorite spices.  We occasionally get fennel, and the bulb section grills pretty well.

[Royal☭]

!

[Fortinbras]

If you do ribs (you should do ribs) you gotta braise them in the oven first.

[Rico]

Grilled asparagus is perhaps the most delicious vegetable.

[jsnlxndrlv]

Burger pattie recipe: ground beef, healthy dollop of mustard, a squirt of worcestershire sauce, some grated cheese, and salt. (See the Achewood cookbook for more precise directions.) Gonna try grilling these as soon as I can get near a grill.

[Büge]

No egg? No breadcrumbs? No diced onion?

I question your credentials, sir.

[Romosome]

No egg? No breadcrumbs? No diced onion?

I question your credentials, sir.

I agree with Bobby Flay when he says if you put egg and breadcrumbs in it, it's not a burger, it's meatloaf.

[Brentai]

Burger pattie recipe: ground beef, healthy dollop of mustard, a squirt of worcestershire sauce, some grated cheese, and salt. (See the Achewood cookbook for more precise directions.)

Is that the Galaxy Burger?  Doesn't that have some specific way to cook the cheese into the patty too?

[Fortinbras]

I agree with Bobby Flay when he says if you put egg and breadcrumbs in it, it's not a burger, it's meatloaf.

 

I wouldn't cite Bobby Flay as the primary source but I totally agree.  The best tasting and best textured burger is without binding agent.  Might take some extra care on the grill but it is worth it.

If I can find the episode of Heston Blumenthal's show where he makes burgers I'll post it.  There are some good ideas in there.

[jsnlxndrlv]

Is that the Galaxy Burger?  Doesn't that have some specific way to cook the cheese into the patty too?

"Teodor's Flavor Burgers". It just suggests you mix the ingredients together, let 'em sit for a while, and then cook for a while. Try not to fiddle with them or they tend to fall apart.

[Brentai]

Oh, those.

THROW THEM OUT

MAKE GALAXY BURGERS INSTEAD

[Romosome]

My dad saw on a show that someone recommended boiling ribs to make them super tender before grilling to basically just sear the outside, but he didn't like the idea of leaching flavor from boiling in water.  So he did this:

1. Put ribs in a big pot
2. Fill pot with a suitable barbequeue sauce until the ribs are covered
3. Boil ribs in sauce until mostly cooked
4. Put ribs on bbq grill and slow cook for a while more on extremely low heat (smoke them during this if you have wood)
5. Brush more sauce onto ribs and cook at high heat for a few brief minutes to sear and caramelize the sauce onto the outside for crispy "skin"

They were the best ribs I have ever tasted, anywhere.  The only problem is you end up with an entire pot full of barbequeue sauce afterwards that we couldn't figure out what to do with.  I guess braising in the oven in a shallow dish would have similar results, but it lacks the over-the-top manliness of this method.

[Mongrel]

Wow... that possibly exceeds Saxton Hale levels of manliness.

[TA]

I like to mix in a dollop of peanut butter when making burgers.  It sounds absurd but it really makes for a wonderful undertaste.

[Bongo Bill]

Mix a bit of diced onions in your beef for a more interesting texture. I can also verify the efficacy of combining ground beef and peanut butter in any context.

Employ mesquite. The actual wood is preferable if it is available in your ecosystem.

Prepare in advance a sort of goulash and stuff it inside tomatoes or bell peppers, then roast those.

Yams might be employed to good effect.

I think between everyone else here you've got your terrestrial meats covered, but if you're feeling adventurous and can get 'em fresh you might try salmon or eel. And in your righteous zeal for burgers, steaks, and ribs, do not forget the sausage family, most especially the noble bratwurst and the humble frankfurter.

But yes: mushrooms, eggplant, and zucchini should not, under any circumstances, be skimped upon.

[Saturn]

If you can get it you should try bison.

[Niku]

http://www.youtube.com/watch?v=4Y5iazu8yRI&feature=related