John is a member of the Sizzle on the Grill Users Forums and man-oh-man have I learned a lot from him. If you post an outdoor cooking question on the forum, chances are he’ll read and ponder it – and post his answer after others have added theirs. While all the answers are generally helpful – ol’John can really zero in on some precise information that nearly always has me slapping my forehead and saying – “Of course! Why didn’t I think of that!” (more…)
Cantaloupe on the Big Easy SRG Grate
Hiya CB!
Nothing better after a summer dinner than a grilled fruit desert. Tonight it was grilled cantaloupe with home made frozen mango yogurt. Just sliced the cantaloupe, removed the skin with my fillet knife and dropped the slices on the preheated SRG grate. About 5 – 7 minutes then flip and another few minutes they are ready. Add to ice cream (or in this case mango frozen yogurt) and a nice simple, tasty desert.
Cheers,
David
Grilled Cantaloupe with Home-Made Frozen Mango Yogurt
My post last week about the rain-out of my much anticipated and planned slow-cook for baby back pork ribs did not go unnoticed by Bob C. A long-time reader who hails from New Hampshire, he is a regular contributor of photos and recipes — not to mention he pokes me in the ribs whenever I make a mistake! Bob was inspired to slow cook ribs on his Char-Broil CB940X. This is a classic charcoal grill and it’s one of my favorites to cook on because it’s as versatile a cooker as you will find anywhere. In this effort by Bob you will see that he and I need to commiserate on our lost weekends. All that said, please do note the best thing about learning to cook a particular cut of meat on the grill or smoker is you get to eat your mistakes. (mostly!)
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How Ya Doing CB?
Well, inspired by your post in the newsletter – I tried my luck with “Baby Back Ribs” today. They were OK but I had trouble keeping the charcoal at a good temp.
I was looking for 275F degrees and couldn’t get it to go over the 225F degree mark. We had a cool NW wind that was keeping everything cooled down. The ribs were a little dry on the outside but tender on the inside. I have not mastered this art at all.
The membrane was removed. Used your method, spoon and paper towel. Worked real good.
If you have time today – take a look at these three bacon-wrapped posts on the Users Forums – made by ‘drholly’ – they look DEE-LISH-US!
Starting with a basic recipe from a cooking magazine and a Sizzle on the Grill post - 'drholly' came up with this idea for bacon-wrapped-roasted-stuffed new potatoes! Click on the picture to read the post.
Perhaps you've enjoyed prosciutto-wrapped melon as a refreshing summer appetizer or small plate. But bacon-wrapped melon that's roasted on the grill? Oh yes! Click on this picture to read the post on the Users Forums by 'drholly'.
Can anything wrapped in bacon that's fried or roasted or smoked be bad? I think 'drholly' proves the answer is no - with his post about cooking bacon-wrapped pickles, that he calls "Piggles-n-Cheese." Click on the picture to read the post.
What do you like to grill or roast outdoors? ‘drholly’ likes bacon and he experimented with several concepts of bacon-wrapped food that he cooked in his Big Easy Smoker, Roaster & Grill. Don’t let that stop you because bacon-wrapped food can be prepared on just about any outdoor cooker. Want to know how or get some advice on how to prepare it on your grill? Just post a question on the Users Forums and folks will jump in with advice and helpful tips and suggestions they have learned from experience!
Have a “bacon-wrapped” recipe or suggestion that you want to share? Post it in the comment section below or on the Users Forums
Happy Grilling!
If you haven’t stopped by this web log just to browse around – you may be missing a variety of posts with recipes, tips and tricks to help you get better results with your outdoor cooking. And don’t miss checking out the Users Forums either – where you’d see a post from Grillman, a reader who shares his tips for preparing pizza on the grill.
Thanks and…
Happy Grilling!
You can make pizza on just about any outdoor grill.
Here’s what Grillman has to say about making pizza on his grill:
“I have a 3 burner gas grill…this time I left the two outside burners on HIGH, and turned the middle burner off…I then placed the pizza in the middle over the off burner. Close the lid and wait about 3 minutes and open the lid and turn the pizza 90˚…to help it cook more evenly. Wait about 3 or 4 minutes and the pizza should be about done. If you want it crispier….move it over the burner on high for a bit…till it’s done the way you want”
Read the entire post he made with all the pictures, plus some helpful questions that other readers are asking: CLICK HERE
I really enjoy hearing from you with an outdoor cooking question, tip or a recipe recommendation – and I particularly like it when you include pictures of your cook in the email! Clark lives in Georgia and has send several emails about food he cooks for his family. They are always interesting and finally, after several pleas, he sent along some pictures. And man-oh-man it was worth the wait! Take a look at this idea he came up with to add a layer of flavor to chicken and don’t you even try to tell me this doesn’t make your mouth water and your tummy sing out: DEE-LISH-US! While this recipe is prepared in a Big Easy Smoker, Roaster, Grill – I am certain it can also be prepared using a standard charcoal or gas grill, an off-set barbeque or one of the new Char-Broil infrared grills.
Thanks and… (more…)
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!
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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.
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!
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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!
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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!
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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:
Method:
For this recipe, I keep things simple.
I hope your readers enjoy this recipe and look forward to hearing about any recipes they have! – Nate Teske (& Son!)
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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.
