I've not posted in a while because I've been busy writing a book! How exciting is that?!
Hope to be back soon!!
Sunday, April 21, 2013
Monday, April 1, 2013
Grillin'
Yesterday we had absolutely gorgeous weather here in KY. So instead of a fussy Easter dinner spread, we grilled out some of our favorites!
The menu included BBQ burgers, corn on the cob, baby bella mushrooms, sweet onions and zucchini, all prepared on the grill. Plus BBQ baked beans, and macaroni salad. It was scrum-dilly-licious. And leftovers were amazing for lunch today.
For the BBQ burgers, we used hamburger parties we had in the freezer from having a cow slaughtered. Sounds brutal, but the meat is so much tastier than what you can get in the store. We sprinkled them liberally with BBQ rub and grilled them until they were meduim-well. The rub we had made up in the cabinet is the one we use most often: basic barbecue rub from The Barbecue Bible cookbook. Highly recommended!! It's good on everything. Make the whole recipe and put back what you don't use for other recipes. It keeps very well.
I like grilled veggies prepared very simply so that you can really taste the veggies and not just the preparation. I quartered and skewered the onions, skewered the mushrooms (stem to cap), and sliced the zucchini in half lengthwise. Then I drizzled them all with oil (canola, because we were out of olive), sprinkled with house seasoning, tossed them until they were coated and cooked them right on the grill until crisp-tender. There is no need to wrap them in foil - they get a better grilled flavor if the smoke and flames touch them.
For the corn, I would normally toss them right on the grill in the husks. But the ones I got yesterday were already husked, so I wrapped them in foil, sprinkled in a bit of salt, and grilled them that way. Fresh corn doesn't take long - maybe 5 minutes. You can put butter on it before the foil, but I find it melts off on the grill, so we prefer to butter it after.
The BBQ baked beans are the Neely's recipe. Easily Google-able, and easily the best baked beans I have ever had. I have used the recipe for years now and it's one of the only recipes I've never been inclined to tweak. Baked bean perfection!
The burger buns and macaroni were not homemade. They were sourced from a local butcher shop where we got the smoked pork for the baked beans. But hey - they rest of it was homemade and we love their macaroni salad.
Disclaimer on the pics: we don't usually use foil on the grill. However, our well-used grill was in pretty rough shape last year when we closed it for the season and we totally forgot about that until we opened it up for the first time yesterday and realized the grate had gotten rusty over the winter and was not usable. But we were hungry and not inclined to go shopping for a new grate, so we slapped some foil on it, poked some holes in the foil so the delicious smoke could get through, and went with it. Honestly, it didn't taste any different than when we cook the food right on the grate...it even had grill marks!!
Here's to a long and happy grilling season!!
The menu included BBQ burgers, corn on the cob, baby bella mushrooms, sweet onions and zucchini, all prepared on the grill. Plus BBQ baked beans, and macaroni salad. It was scrum-dilly-licious. And leftovers were amazing for lunch today.
For the BBQ burgers, we used hamburger parties we had in the freezer from having a cow slaughtered. Sounds brutal, but the meat is so much tastier than what you can get in the store. We sprinkled them liberally with BBQ rub and grilled them until they were meduim-well. The rub we had made up in the cabinet is the one we use most often: basic barbecue rub from The Barbecue Bible cookbook. Highly recommended!! It's good on everything. Make the whole recipe and put back what you don't use for other recipes. It keeps very well.
I like grilled veggies prepared very simply so that you can really taste the veggies and not just the preparation. I quartered and skewered the onions, skewered the mushrooms (stem to cap), and sliced the zucchini in half lengthwise. Then I drizzled them all with oil (canola, because we were out of olive), sprinkled with house seasoning, tossed them until they were coated and cooked them right on the grill until crisp-tender. There is no need to wrap them in foil - they get a better grilled flavor if the smoke and flames touch them.
For the corn, I would normally toss them right on the grill in the husks. But the ones I got yesterday were already husked, so I wrapped them in foil, sprinkled in a bit of salt, and grilled them that way. Fresh corn doesn't take long - maybe 5 minutes. You can put butter on it before the foil, but I find it melts off on the grill, so we prefer to butter it after.
The BBQ baked beans are the Neely's recipe. Easily Google-able, and easily the best baked beans I have ever had. I have used the recipe for years now and it's one of the only recipes I've never been inclined to tweak. Baked bean perfection!
The burger buns and macaroni were not homemade. They were sourced from a local butcher shop where we got the smoked pork for the baked beans. But hey - they rest of it was homemade and we love their macaroni salad.
Disclaimer on the pics: we don't usually use foil on the grill. However, our well-used grill was in pretty rough shape last year when we closed it for the season and we totally forgot about that until we opened it up for the first time yesterday and realized the grate had gotten rusty over the winter and was not usable. But we were hungry and not inclined to go shopping for a new grate, so we slapped some foil on it, poked some holes in the foil so the delicious smoke could get through, and went with it. Honestly, it didn't taste any different than when we cook the food right on the grate...it even had grill marks!!
Here's to a long and happy grilling season!!
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