In response to my post last week about grilling the first asparagus of spring – I received several suggestions and recipe tips. But this picture from Dr. Biggles of MeatHenge is too tasty to keep from y’all. ~ CB
Bacon & asparagus - by Dr. Biggles
Read the post that started it all:
I really enjoy hearing from folks and reading about their grilling and outdoor cooking activities. This post is devoted to sharing some of the outdoor cooking stories posted on the Users Forums
Links are in each story so you can read the entire post and the comments of other members of the forum, or sign-up and join in the conversation with your own comment or question!
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Snow won’t stop this couple from grilling steaks!
We weren’t surprised to hear from an avid outdoor cooking fan, who uses the moniker of “mtn gal in pa,” that she and her husband were scraping snow off the deck to fire up the gas grill. Here’s how she describes it:
Grilling steaks during snowstorm.
“Used our new Big Easy a couple of weeks ago in the snow, but way too much snow for that today.
Used the gas grill instead. Yum! Hubby did a great job.
It won’t get out of the 20s this next week. 45 degrees is a heat wave, enjoy!!! Before we started today…..
Fred had to pound a bit on the igniter to get it on. It was frozen.” ~ mtn gal in pa
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First pork loin and some stuffed mushrooms.
Pork loin & bacon wrapped stuffed mushrooms.
cewill528 hails from Louisiana and writes: Tried my first pork loin! TMB was correct. He said I would love the outcome and well, he was absolutely correct! The loin came out wonderful! All I did, was rub the meat with some McCormick’s savory rub. 4lb loin, done in a little under 2 hours. Ka Honu is Inspiring everyone!! I decided to stuff my own mushrooms. The word Fantastic just doesn’t say enough. I took some baby portabella (crimini) mushrooms and popped out the stems, stuffed with blue cheese crumbles, topped with a jalapeno ring and wrapped in bacon. Those had to be the best mushrooms I have ever eaten! Put them along with the pork loin and wonderful lunch! ~ cewill528
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Burgers on the grill and fries in The Big Easy
We call him “RAD” on the Users Forums but his family calls him “Ray.” Living in Pensacola, FL makes it a bit easier to brave the elements this time of year (although I understand there may be cold weather headed your way, so RAD you better put on the down filled t-shirt!)
Burger & Fries.
“Burgers and fries. Did some burgers on the RED and fries in TBE.
Look at the burger. Crust on the outside and tender on the inside.
As for the fries – it’s hard to believe they aren’t fried. Cooked in TBE with cover on for 20 minutes or so. I just cooked them to texture. When they get crispy they are done. Has anyone else tried the fries in TBE? Unbelievable.” ~ RAD
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New Years Day Porterhouse Steaks on the grill.
Platter o'Porterhouse steaks!
“I was at the grocery store and stopped by the meat dept. to say hello to the butcher who always takes care of my special request. I’ve known him for years. He told me about some fine Porterhouse steaks he’d selected for his family and then produced a large package of the same for me, saying that he’d figured I’d be stopping by. I figure-never turn down your butcher or it is back to the store shelves for you!
The marbling was perfect and I did trim some fat off the lip like CB recommended – a good idea as fat on the outside does nothing for the taste of the meat and melts off anyway. I seasoned and then seared the steaks at about 600F degrees on the Quantum and removed at 125F internal temp. They were sinfully crispy on the outside as expected. These were in the top 5 best tasting steaks on the planet! I’d marry this grill if it could talk!” ~ jjb!
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Crab stuffed mushrooms stacked up in The Big Easy ready to cook!
Crab Stuffed Mushrooms
Seems that stuffed mushrooms were on the holiday menu for many folks. This is an excerpt from a conversation thread where folks were sharing their ideas and recipes…
“Tried these SHROOMS using crab stuffing. I got the recipe from Ka Hona. Good eats and I would recommend trying it.” ~ cookiecmk
He liked one of the recipes as suggested by another member and prepared these in The Big Easy – but I know for certain you can do them on your grill too!
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New Year’s Roasted-Smoked Turkey
Need a smoked-roasted turkey? Just call Troy!
“On New Year’s Eve for about the last 15 years we have cooked turkeys at the party, started out deep frying them (as many as 5 @20+ pounds each) to then cooking them under a steel trashcan for a few years to an electric roaster on the counter top.
Last night I said we were going to use my new SRG for this. It roasts great (best I have ever used) the grill works great and much nicer then pulling out my huge gasser for just the wife and I.
Total time was 3 hours and 45 minutes to smoke/roast this 22lb bird to perfection.
One of my friends says after his first bite “oh my … this is good, I have to get me one of those things!”
His wife followed it up with “no, just buy a bird and call Troy over for dinner and he can cook it”. ~ fsr402
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What’s sizzlin’ on your grill this week?
Send us a picture to show us how you brave the elements this time of the year to cook outdoors in your neck o’the woods.
Happy Grilling!
On June 11 we experienced a complete failure of the server that hosts the Sizzle on the Grill web log, the Sizzle on the Grill Users Forums and related email accounts. From what we can ascertain – the only data that was lost for the two web sites is that which was posted or entered on June 11. Several reader questions and comments were contained in the lost web site data.
The email accounts were wiped out and if you sent an email to us anytime after midnight on June 10 – chances are it was not received and/or was lost.
I apologize for the inconvenience and frustration you may have experienced when attempting to access any of the pages on these two sites. Unfortunately the server failure coincided almost to the minute of the e-newsletter being sent and thousands of folks got ’service interruption’ notices when they attempted to click through using the links in the newsletter to stories posted on the sites.
As of 6am PDST June 12 all systems appear to be operating smoothly and newsletter links are functioning.
If you posted a question, comment or sent an email on June 11 and it has been destroyed by this data loss – I hope you will consider giving us another chance to help you, by re-posting or sending me an email to CB@sizzleonthegrill.com
Thanks for your thoughtful consideration and for being a reader of Sizzle on the Grill.
Happy Grilling!
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Thanks and Happy Grilling! – CB
