This cooking tip from Bob in New Hampshire is useful for preparing just about any large fillet of fish and especially useful for thinner, softer and somewhat easily torn fish species.  Perhaps you already use this method and, while it’s not technically direct heat grilling, it’s a very safe way to prepare fish on the grill to ensure tasty results.  And here’s a challenge for the more “adventurous” -  try using parchment paper in place of the aluminum foil to create individual envelopes for the fish and flavorings like compound butter, herbs and even some firm veggies – then cook these individual servings in a closed grill at about 350F degrees using indirect heat.

Thanks and…

Happy Grilling!

_________________

How Ya Doing CB?  I would like to share this recipe with you. Our grandson Travis gave me the recipe a while back and we have been cooking our fish this way since.

• 1- Fillet of Haddock
• 1/2 Lemon sliced thin
• 1 Hand full of Ritz crackers crumbled
• 2 Tablespoons of melted butter or spray butter
• A little salt for seasoning
• A sheet of foil to put fillet on cooking spray

Spray the sheet of foil with cooking spray, put sliced lemons on foil,

Slices of lemons placed on "lightly sprayed" aluminum foil.

put fish fillet on top of lemons, (more…)

Hiya CB – If you want, you can post this recipe idea. I think readers will enjoy it!

Russet potato is spiral sliced and cored on an apple peeler.

I started by slicing a big ol’russet potato on the apple/potato peeler. (more…)

Full disclosure:

Laura is one of my favorite people in Georgia.  She’s funny, a talented designer and a great mom. And she loves to cook!  We often exchange cooking tips via email so, when she posted pictures of a recent ‘bacon-wrapped’ cooking adventure, I asked her to share the details. Just so happens she cooked this meal on the Electric Patio Caddie…how bout that!

Happy Grilling!

___________________

Bacon-Wrapped Jalapena-Stuffed Quail

Bacon Wrapped Jalapeños Stuffed Quail

CB, I’m so excited! I finally get a mention in Sizzle on the Grill!!! Thanks for asking about these little beauties.  They were actually quite easy and oh-so-tasty!

Some friends of mine went on a quail hunt and I asked what they were going to do with the birds. That evening they brought me 5 dressed and ready to go! These little birds were as fresh as fresh can be! I researched quail recipes and found a few that I morphed together (I have a problem actually following ANY recipe 100%.)

I preheated the Electric Patio Caddie to 350F degrees while I mixed together about 1/8 cup generic steak seasoning, 1/2 tsp chili powder and 1/4 tsp garlic salt to rub on the outside of the breast. I halved the jalapeños from stem-to-tip and scooped out the seeds. Placing sliced peppers in the underside of each of the butterflied birds and wrapped the little legs around to hold them in place before wrapping the whole bird in thick cut bacon to keep them moist while cooking. I skewered the birds together to make them easier to flip and threw them on the clean, hot grill. I left the birds on there for about 25 minutes and probably could’ve taken them off sooner – even though they were STILL incredibly moist and tender.

Jalapeños Poppers

These were so good CB. I have never had quail on the grill – only in fu-fu recipes at fancy restaurants. I think I may smoke them next time… low-and-slow… to see how they do. Watch out Big Boy, I’m gonna be giving you a throwdown challenge the next time you’re in town! ~ Laura

PSsst: I had some extra bacon and jalapeños peppers so I stuffed the pepper halves with cream cheese and wrapped them with bacon before roasting on the grill too! What’s that word you use? Oh yes! DEE-LISH-US!

___________________

For a printable version of the recipe CLICK HERE.

I admire folks who head out several times a year in all manner of weather to hunt.  Seems like most of the folks I know hunt game birds like duck, chukar, quail, white wing and pheasant – so my larder will often times have one of these birds.  And I must confess – wild birds are not nearly as tasty to eat as their domestic variety!  Must be because the wild birds are so lean.

But – when it comes to the larger animals like deer, elk, moose, etc. – I just don’t have any sources to get some of this tasty meat.  My friend Norman was a bow hunter for years and, with a little bit of encouragement, he’ll share a story or two of some pretty amazing hunting expeditions he’s had around the world.  Lately he’s been talking about doing some wild pig hunting on the Big Island of Hawaii using a pellet rifle. That sounds pretty darn interesting to me but it’s not putting anything on my table right now! All said and done I don’t think I’d make a very good hunter. I would, I do believe, make a good camp cook!  That just seems to be my kind of activity.

Recently I received an email from reader Nate Teske as he was about to embark on a weekend hunt with his son.  Nate wanted to share the story with me. and asked if I’d be interested.  I emailed back immediately and asked for pictures and a recipe or two.  Here’s his report!

____________________________

Hey CB:

Our two days of deer hunting this weekend was poor. That said, my boy Spence said it was his favorite weekend (over the last 2 years) at our cabin.   That made the entire trip worthwhile. That’s a photo of him holding a plate of our secretly famous family recipe we call Teske’s Grilled Venison Backstrap Steaks.  Thank goodness we had some in the freezer!

Here’s our time-tested-sure-fired-mouth-watering- slap-yourself recipe:

Teske’s Grilled Venison Backstrap Steaks

Ingredients:

• Bacon slices-thick hickory smoked is best
• Preferred grilling spices (Steak Rub, Montreal Seasoning or Steak/Prime Rib seasoning)
• 1 chunk of venson backstrap (thin strips of tender meat beneath the loin) sliced to preferred thickness (1″ to 1.5″)

Method:
For this recipe, I keep things simple.

1. After cutting the backstrap into steaks, trim any remaining silverskin off. If this is not done, the venison may have a gamy taste.
2. Then rub your favorite seasonings into the meat. (Not too much as it will affect the wonderful flavor of the venison.)
3. Wrap the steaks (around the outside) with the bacon and secure with toothpicks.
4. When your grill is up to temperature (450F degrees – 650F degrees) and the grates oiled, grill each piece for a total of 8-10 minutes until you reached the preferred doneness. The Teske’s like medium rare, (about 145F degrees internal temp) so I do 2 minutes, then a quarter turn for another 2 minutes. Then flip and repeat.  Let it rest for 5 minutes so the juices don’t run all over your plate. We eat this with baked potatoes and broccoli or green beans.

I hope your readers enjoy this recipe and look forward to hearing about any recipes they have! – Nate Teske (& Son!)

____________________________

Hey Spence thanks for sharing your hunting trip with us and the family recipe sounds DEE-LISH-US!

What about you? Share your wild game recipes with other readers of Sizzle on the Grill – in an email to CB@sizzleonthegrill.com or in the comment section below this post.

Thanks! and…

Happy Grilling!

For a printable copy of this recipe just CLICK HERE.

Tasty looking oyster - freshly roasted in The Big Easy.

Savannahsmoker posted a tasty looking series of photos that he took earlier today whilst roasting oysters in The Big Easy.  Here’s the post – Users Forums.

Hiya CB,
Thanks for asking me to share the Huli Huli Cornish Hen recipe that my family and friends love. This marinade recipe was given to me by a BBQ web poster, years ago, and I’ve kept pretty true to it. We use this as a marinade and glaze on both poultry and pork.

Huli Huli Cornish Hens (Huli-Huli is a Hawaiian word for turn-turn literally)

Gam hens in marinade, sealed in zip lock bag, overnight in fridge.

Marinade
1 cup Murin (Japanese sweet wine).
1 1/2 cup Sake.
1 cup shoyu (soy sauce).
4 tbsp freshly grated or fine chopped ginger.
2 clove garlic minced
2 tsp honey

Use ½ of the marinade to coat the hens and rest overnight in the fridge in a covered container or sealed bag. (more…)

Hiya CB!

Here’s something many may not have thought of.

THE GRILL AIN’T JUST FOR GRILLING
IT’S FOR MAKING BEEF STEW TOO!

Why make beef stew in the house and generate all that heat when you can use your grill? Here’s my method. Put about 2 cups of flour in a gallon zip lock bag and mix in ground black pepper, sea salt, onion powder, garlic powder and parsley. Seal and mix thoroughly. Then place a pound of sirloin tips in the bag and mix so that the meat is well coated. Let sit. The better the meat, the better the stew will be! I use Omaha Steak sirloin tips.

Sirloin tips browning with onions in Dutch Oven on grates of grill.

(more…)

Man-Oh-Man. This recipe got me thinking about comfort food. And do I love comfort food. It was sent to me by a man with 50+ years as a fishing and hunting guide who has forgotten more about outdoor cooking than I’ll ever learn. If you’ve been a visitor to the Users Forums you may recognize his signature – “mr. jig, i fish therefor i am.”  I know him as Dick and he has become a friend over the past few years.

Dick sends me thoughtful emails from time-to-time and ever-so-gently let’s me know when I’ve screwed up. In my book a true friend let’s you know when you’ve stubbed your toe, put your foot in your mouth or have your head in an unusual location.

Take a look at this email he sent me with a mouth watering photo attached. Then click on the link to the recipe. I tell you what – this is DEE-LISH-US! and henceforth will be a regular at our dinner table on days when I need some comfort food!

Happy Grilling!

_____________

These tasty looking short ribs are browned on the grill and finished in Dick's "old Tight Top Griswold Dutch Oven" - consumable comfort.

CB – your personal self-appointed gadfly here.  I am happy to send along my recipe for grilled and braised short ribs.  And you have correctly assessed my mind set. Recipes are available in unlimited quantity. While it is fun to exchange them, generally speaking, recipes do not hold my interest. However techniques for preparing food DO – but outdoor cookery is not complex in execution. Have at this and make it your own. But do trust me when I say it has been proven by time-tested trials.

dick
i fish therefor i am

_____________

For a printable version of this recipe with ingredients and directions click on this link: Mr. Jig’s Grilled & Braised Short Ribs

I’ve known Christine for nearly 30 years. She is the wonderful mother of a group of ‘kids’ who have grown to reflect the fine values and outstanding character of their parents.  And when it comes to food – they are all lovers of their mom’s good cooking. She is retired now, after years as a high school home economics teacher (the effect of which could be calibrated by multiplying your age by a factor of 9!) but that has not slowed her one bit. Her days are as productive as ever as she devotes most hours to several non-profit organizations, her family, friends and community – and also writes about food for several publications and web logs.  She sent one of her recent articles to me and I thought her recipes sounded so good I’d share them with you. While it isn’t about grilling – these dishes could be the star of just about any backyard meal!

Happy Grilling!

______________

That's a BIG zucchini!

What to do when that zucchini plant is too prolific? Seemingly thriving on neglect, and on only two waterings since it’s planting, I left the vegetable to its own devices, seeing what would happen. And happen it did. Mine has yielded a bodacious of harvest so far, from the one seed-raised start friend Joanne gave me. Can you believe this? -100 lbs. of the green snakes, some the size of boa constrictors or newborn babies. I have never seen such a prolific producer. Just how much zucchini soup, pancakes, muffins and relish can one process?

(more…)

If you’re a regular reader and you also own the Everybody Grills! cookbook, you may recognize the author of this recipe by his tongue-in-cheek moniker: “MasturK”

No he’s not a rap artist!  He’s Keven White, the student pastor of Youngers Creek Baptist Church.  And he’s one “heaven-of a cook.”

Happy Grilling!

____________________

Hiya CB,

So you’ve been asking us what’s on our grill. Well here’s an original recipe from an idea I had after reading all the various posts about fatties.  (Though I suspect it has been thought of before, I just haven’t heard of it.) I call it a Kentucky Farm Roll.

After checking into the most common and favorite foods found on a farm in KY – I came up with a recipe using those that seemed to work best and rolled them together. This might be something everyone can create and customize to their particular part of the country. I’d like to hear what people come up with!

It turned out pretty good, well, at least good enough to share with your readers.

Kevin White
Student Pastor
Youngers Creek Baptist Church

_______________

MasturK’s Kentucky Farm Roll

MasturK's Kentucky Farm Roll resting - doesn't that crisp bacon look DEE-LISH-US?