[quote]OctoberGirl wrote:
Makavali wrote:
OctoberGirl wrote:
a grilling pic for the guys
I’d skewer that.
recipes Zane, you’ve got to have some good lamb recipes
[/quote]
NZers don’t eat sheep, just fuck them.
[quote]pushharder wrote:
Well then, let’s go with another theme - “This would be me. I’m willing.” That would do.[/quote]
Push!!! first, you know I am the number one fan of your steak and bleu cheese recipe
I know you must have other amazing grilling recipes, or BBQ recipes up your sleeve
it is too hot to cook inside
[quote]pushharder wrote:
OctoberGirl wrote:
pushharder wrote:
Well then, let’s go with another theme - “This would be me. I’m willing.” That would do.
Push!!! first, you know I am the number one fan of your steak and bleu cheese recipe
I know you must have other amazing grilling recipes, or BBQ recipes up your sleeve
it is too hot to cook inside
I wear no sleeves when grilling.
[/quote]
no pants sometimes but you do have a fine set of chaps! a greatly appreciated pair
[quote]zephead4747 wrote:
OctoberGirl wrote:
Makavali wrote:
OctoberGirl wrote:
a grilling pic for the guys
I’d skewer that.
recipes Zane, you’ve got to have some good lamb recipes
NZers don’t eat sheep, just fuck them.[/quote]
OH snap, No HE DIDN’T!
With flames that high, it looks like you went to the Homer Simpson school of BBQ’ing.
No wonder the chicken’s a tad dry - that’s an inferno! 
[quote]pushharder wrote:
That bleu cheese recipe is good on seared ahi too.
Hand rub ahi fillet with olive oil and favorite spices. Sear. Sear means sear. Don’t cook the blankety blank fish. Just a few seconds on each side.
Remove from grill. Slice razor thin. Dip in bleu cheese sauce.
Serve with Absolut Sin.
Mix 2:1, Absolut Vodka with Chambord and margarita mix on ice.
(That’s two parts vodka, 1/2 part Chambord, 1/2 part MM)[/quote]
Oh that sounds good. I love fish recipes because all my fish usually tastes the same.
thanks Push!
this was PMed to me
Fajita Burgers
Ingredients:
1 tablespoon olive oil
1 small red onion – chopped
1 small bell pepper – chopped
1 garlic clove – minced
1-1/4 pounds ground turkey – or chicken
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon salt
Instructions:
Saut�? the above vegetables in some oil. Mix with the meat, lime juice, chili powder, and salt.
Form into oval patties and grill over hot coals.
Wrap 4 flour tortillas in foil and heat on grill.
Serve with guacamole and salsa
After taking the advice of some others here on the site, I tried Stubbs and marinating with it is downright delicious. I usually dont mind bland food but after trying this there simply is no need. Sorry that isnt a very sexy recipe.
[quote]MaximusB wrote:
After taking the advice of some others here on the site, I tried Stubbs and marinating with it is downright delicious. I usually dont mind bland food but after trying this there simply is no need. Sorry that isnt a very sexy recipe. [/quote]
thanks I will have to look for some Stubbs next time I go shopping!
Its worth it OG, great stuff and cheap too. Plenty of flavors to work with.
[quote]OctoberGirl wrote:
MaximusB wrote:
After taking the advice of some others here on the site, I tried Stubbs and marinating with it is downright delicious. I usually dont mind bland food but after trying this there simply is no need. Sorry that isnt a very sexy recipe.
thanks I will have to look for some Stubbs next time I go shopping!
[/quote]
Stubbs Beef and Pork Marinades are great. I was unimpressed with the chicken marinade.
For grill masters I highly reccomend the Cajun Injector and their marinades.
[quote]zephead4747 wrote:
OctoberGirl wrote:
Makavali wrote:
OctoberGirl wrote:
a grilling pic for the guys
I’d skewer that.
recipes Zane, you’ve got to have some good lamb recipes
NZers don’t eat sheep, just fuck them.[/quote]
I’m telling on you!
You’ve set the bar higher for all women that will ever be a part of my life… o.O now to inform the other side of the human race of that fact.
Try taking the pictures at a higher megapixel like 5 megapixel pictures set at 680 by 420 if you have that option, it should come out rather large on your computer when you move the raw file over from your camera to your computer.
More recipesssss
Here is my favorite recipe for wings.
16 whole chicken wings (about 31/2 pounds)
Marinade:
1/2 cup Tabasco sauce or your favorite hot sauce (Doc�??s Red Hot is great)
1/2 cup fresh lemon juice
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
4 cloves garlic, minced
2 teaspoons coarse salt (kosher or sea)
1 teaspoon freshly ground black pepper
Basting sauce (optional):
8 tablespoons (1 stick) salted butter
1/2 cup Tabasco sauce or your favorite hot sauce
Place the hot sauce, lemon juice, oil, worcestershire sauce, garlic, salt, and pepper in a large Zip-Loc bag. Mix well. Drop in the wings and let marinate in the refrigerator overnight. Turn the wings several times so that they marinate evenly. Be careful not to open the bag when you flip it.
Mop sauce: Just before setting up the grill, melt the butter in a small saucepan over medium heat and stir in the hot sauce.
When ready to cook, brush and oil the grill grate. Place the wings in the center of the hot grate, over a drip pan and away from the heat. Cook the wings until the skin is crisp and golden brown and the meat is cooked through - usually about 20-30 minutes. During the last 10 minutes of cooking baste the wings like mad with the mop sauce.
If you ever get some doves, try taking the breast (whole breast with the bone in) and putting a jalapeno slice in the center of each side. Wrap with half a slice of bacon (use tooth pick) and throw it on a scorching hot grill (be sure to oil it). Baste with italian dressing until the bacon is almost crispy.
This is also good with duck breast (boned out). Just be sure to not overcook the duck or dove as it will taste horrible.
Do not bother trying to take them into the house. We usually just gather around the grill with a cold beer and eat them off the grill.
Here is a good one for Lamb.
1-1/2 pounds boneless leg of lamb, cut into 1-inch cubes
2 teaspoons dried mint
1 teaspoon salt (I use kosher or sea salt)
1 teaspoon freshly ground black pepper
6 cloves garlic, peeled and gently crushed
4 tablespoons olive oil
8 small mild green peppers
1 bunch fresh mint leaves, rinsed and shaken dry
4 bell peppers sliced (mix of red, orange, yellow)
2 medium onions, peeled and quartered
8 ripe plum tomatoes
8 long (10-inch) or 16 short (6-inch) metal skewers
Place the lamb in a mixing bowl and sprinkle with mint, salt, and black pepper (use your fingers to get it totally covered). Stir in the garlic and 2 tablespoons of the oil and let marinate in the refrigerator, covered, for 30 minutes. Brush the remaining 2 tablespoons of the oil on the peppers, the baby bells, the onion quarters, and the plum tomatoes.
Put the lamb on skewers, placing a fresh mint leaf between each piece of meat. Thread the green peppers, the baby bell peppers, the onion quarters, and the plum tomatoes on separate skewers.
Place the lamb and vegetable kebabs on a hot oiled grill and grill until the lamb is cooked to medium, 2 to 3 minutes per side and the vegetables are tender. Probably take about 10 minutes total.
My neighbor is a gardening fiend, so it is not uncommon to come home to find a bushel basket of veggies and fruit on the porch. Come summer I usually have to lock the doors to my garage or it will fill up with squash and zuchini. As such, I eat a lot of squash. Here is my favorite sqaush recipe of all time. It is pretty simple, but you may have to play with it a bit to get the proportions right. The end result is something akin to mashed potatos with a smoky flavor and a bit of a bite.
Cut an acorn squash in half (lengthwise) and scrape out the guts. Grill over a medium heat until the flesh is soft and you can squeeze it out of the skin. While the squash is on the grill, sautee a few sweet onions in some butter until they are translucent. Grate some ginger into the onions (not too much - do it to your taste) and then add the flesh from the squash. Remove from the heat and whip it all together with a fork.