PhoenixWench wrote:
> D&M JOHNSTON wrote:
>> "Brian" > wrote in message
>> news:Z2c1k.2153$Yx.1945@trndny08...
>>> meatnub wrote:
>>>
>>>> Grilling veggies - oh that's also something I've been meaning to ask!
>>>> Can you just throw carrotts, potatoes, onion, asparagus right on the
>>>> grates (with some oil on them) ? And how long do you cook the veggies
>>>> until tender? Any pre-cooking required?
>>> Mmmm, asparagus. Drizzled with olive oil, some garlic salt &
>>> fresh ground black pepper. About 8-10 minutes on the grates to just
>>> tender with a little crunch to them.
>>
>>
>> Also try, sliced butternut pumpkin, quartered zuchini , Capsicum
>> (bellpeppers..reds are nice and sweet) carrots are nice on the grill
>> but don't burn them as they taste bitter,might be best to par boil or
>> steam them a little first to soften. Chinese Bok Choy (kinda looks
>> like a leek) tastes really nice from the grill. Eggplant is another
>> fave of mine, get the big fat bulb shaped ones, slice them about half
>> inch thick rounds, spray or brush with olive oil, and lightly grill
>> both sides, spread some salsa on the top and some grated cheese, close
>> lid for a few minutes to melt cheese, take off and serve.....yummy!!
>>
>> Cheers
>>
>> DJ
>>
>>
>>
> Wow - that sounds great! Saved to try soonest.
> Oops - guess I can't call myself a lurker anymore :-)
>


Heh, heh, heh - another familiar name heard from. Welcome to a.f.b - I
mostly lurk (and drool at the great food ideas).

MargW

"MargW" > wrote in message
...
> PhoenixWench wrote:
>> D&M JOHNSTON wrote:
>>> "Brian" > wrote in message
>>> news:Z2c1k.2153$Yx.1945@trndny08...
>>>> meatnub wrote:
>>>>
>>>>> Grilling veggies - oh that's also something I've been meaning to ask!
>>>>> Can you just throw carrotts, potatoes, onion, asparagus right on the
>>>>> grates (with some oil on them) ? And how long do you cook the veggies
>>>>> until tender? Any pre-cooking required?
>>>> Mmmm, asparagus. Drizzled with olive oil, some garlic salt & fresh
>>>> ground black pepper. About 8-10 minutes on the grates to just tender
>>>> with a little crunch to them.
>>>
>>> Also try, sliced butternut pumpkin, quartered zuchini , Capsicum
>>> (bellpeppers..reds are nice and sweet) carrots are nice on the grill but
>>> don't burn them as they taste bitter,might be best to par boil or steam
>>> them a little first to soften. Chinese Bok Choy (kinda looks like a
>>> leek) tastes really nice from the grill. Eggplant is another fave of
>>> mine, get the big fat bulb shaped ones, slice them about half inch thick
>>> rounds, spray or brush with olive oil, and lightly grill both sides,
>>> spread some salsa on the top and some grated cheese, close lid for a few
>>> minutes to melt cheese, take off and serve.....yummy!!
>>>
>>> Cheers
>>>
>>> DJ
>>>
>> Wow - that sounds great! Saved to try soonest.
>> Oops - guess I can't call myself a lurker anymore :-)
>>
> Heh, heh, heh - another familiar name heard from. Welcome to a.f.b - I
> mostly lurk (and drool at the great food ideas).
>
> MargW
>
wups...I'm coming into this discussion late. Has anyone mentioned corn on
the cob still with husk? Carefully peel back the husk, leaving husk intact
at bottom of corn. Then remove silk. Next soak corn in water. Now drain
corn and carefully put husk back in place. Wrap in aluminum foil.
Alternative is to secure husk with some thin wire fore and aft. Grill corn,
turning every once in a while until corn is tender...something like 10 or 15
minutes should be fine. Peel back husk, season corn to taste with
butter/salt/black pepper, and enjoy. If you like corn, you'll love this
approach.

"Brian" > wrote in message news:HXw1k.1250$pK.348@trndny06...
> D&M JOHNSTON wrote:
> Eggplant is another fave of mine, get the big
>> fat bulb shaped ones, slice them about half inch thick rounds, spray or
>> brush with olive oil, and lightly grill both sides, spread some salsa on
>> the top and some grated cheese, close lid for a few minutes to melt
>> cheese, take off and serve.....yummy!!
>>
>> Cheers
>>
>> DJ
>>
>
> That sounds real tasty, Monterey Jack cheese?

I s'pose you could try any cheese that takes your fancy. I just use plain
old vintage cheddar either in the sliced form or shredded from the local
supermarket, I tend not to be too fancy.I'm from Australia so I probably
have never seen nor heard some of the American cheeses.
What is Monterey Jack Cheese? Is it a cheddar type or blue vein type or
something else?

Cheers
DJ

On 8-Jun-2008, "Lawrence Akutagawa" > wrote:

> "MargW" > wrote in message
> ...
> > PhoenixWench wrote:
> >> D&M JOHNSTON wrote:
> >>> "Brian" > wrote in message
> >>> news:Z2c1k.2153$Yx.1945@trndny08...
> >>>> meatnub wrote:
> >>>>
> >>>>> Grilling veggies - oh that's also something I've been meaning to
> >>>>> ask!
> >>>>> Can you just throw carrotts, potatoes, onion, asparagus right on the
> >>>>> grates (with some oil on them) ? And how long do you cook the
> >>>>> veggies
> >>>>> until tender? Any pre-cooking required?
> >>>> Mmmm, asparagus. Drizzled with olive oil, some garlic salt &
> >>>> fresh
> >>>> ground black pepper. About 8-10 minutes on the grates to just tender
> >>>> with a little crunch to them.
> >>>
> >>> Also try, sliced butternut pumpkin, quartered zuchini , Capsicum
> >>> (bellpeppers..reds are nice and sweet) carrots are nice on the grill
> >>> but
> >>> don't burn them as they taste bitter,might be best to par boil or
> >>> steam
> >>> them a little first to soften. Chinese Bok Choy (kinda looks like a
> >>> leek) tastes really nice from the grill. Eggplant is another fave of
> >>> mine, get the big fat bulb shaped ones, slice them about half inch
> >>> thick
> >>> rounds, spray or brush with olive oil, and lightly grill both sides,
> >>> spread some salsa on the top and some grated cheese, close lid for a
> >>> few
> >>> minutes to melt cheese, take off and serve.....yummy!!
> >>>
> >>> Cheers
> >>>
> >>> DJ
> >>>
> >> Wow - that sounds great! Saved to try soonest.
> >> Oops - guess I can't call myself a lurker anymore :-)
> >>
> > Heh, heh, heh - another familiar name heard from. Welcome to a.f.b - I
> > mostly lurk (and drool at the great food ideas).
> >
> > MargW
> >
> wups...I'm coming into this discussion late. Has anyone mentioned corn on
>
> the cob still with husk? Carefully peel back the husk, leaving husk
> intact
> at bottom of corn. Then remove silk. Next soak corn in water. Now drain
>
> corn and carefully put husk back in place. Wrap in aluminum foil.
> Alternative is to secure husk with some thin wire fore and aft. Grill
> corn,
> turning every once in a while until corn is tender...something like 10 or
> 15
> minutes should be fine. Peel back husk, season corn to taste with
> butter/salt/black pepper, and enjoy. If you like corn, you'll love this
> approach.

I don't do all that messing around. I just trim the tips and tails and put
them on the grill. I don't peel anything back. The silk usually comes
right off with the husk when you strip them at your plate. We pull
our husks back at the table and butter the ears by rolling them in a
slice of bread that has a couple of pats of butter lying on it.

--
Brick(Youth is wasted on young people)

"Brick" > wrote in message news:OQ33k.37973$MF3.29842@trnddc06...
>
> On 8-Jun-2008, "Lawrence Akutagawa" > wrote:
>
>> "MargW" > wrote in message
>> ...
>> > PhoenixWench wrote:
>> >> D&M JOHNSTON wrote:
>> >>> "Brian" > wrote in message
>> >>> news:Z2c1k.2153$Yx.1945@trndny08...
>> >>>> meatnub wrote:
>> >>>>
>> >>>>> Grilling veggies - oh that's also something I've been meaning to
>> >>>>> ask!
>> >>>>> Can you just throw carrotts, potatoes, onion, asparagus right on the
>> >>>>> grates (with some oil on them) ? And how long do you cook the
>> >>>>> veggies
>> >>>>> until tender? Any pre-cooking required?
>> >>>> Mmmm, asparagus. Drizzled with olive oil, some garlic salt &
>> >>>> fresh
>> >>>> ground black pepper. About 8-10 minutes on the grates to just tender
>> >>>> with a little crunch to them.
>> >>>
>> >>> Also try, sliced butternut pumpkin, quartered zuchini , Capsicum
>> >>> (bellpeppers..reds are nice and sweet) carrots are nice on the grill
>> >>> but
>> >>> don't burn them as they taste bitter,might be best to par boil or
>> >>> steam
>> >>> them a little first to soften. Chinese Bok Choy (kinda looks like a
>> >>> leek) tastes really nice from the grill. Eggplant is another fave of
>> >>> mine, get the big fat bulb shaped ones, slice them about half inch
>> >>> thick
>> >>> rounds, spray or brush with olive oil, and lightly grill both sides,
>> >>> spread some salsa on the top and some grated cheese, close lid for a
>> >>> few
>> >>> minutes to melt cheese, take off and serve.....yummy!!
>> >>>
>> >>> Cheers
>> >>>
>> >>> DJ
>> >>>
>> >> Wow - that sounds great! Saved to try soonest.
>> >> Oops - guess I can't call myself a lurker anymore :-)
>> >>
>> > Heh, heh, heh - another familiar name heard from. Welcome to a.f.b - I
>> > mostly lurk (and drool at the great food ideas).
>> >
>> > MargW
>> >
>> wups...I'm coming into this discussion late. Has anyone mentioned corn on
>>
>> the cob still with husk? Carefully peel back the husk, leaving husk
>> intact
>> at bottom of corn. Then remove silk. Next soak corn in water. Now drain
>>
>> corn and carefully put husk back in place. Wrap in aluminum foil.
>> Alternative is to secure husk with some thin wire fore and aft. Grill
>> corn,
>> turning every once in a while until corn is tender...something like 10 or
>> 15
>> minutes should be fine. Peel back husk, season corn to taste with
>> butter/salt/black pepper, and enjoy. If you like corn, you'll love this
>> approach.
>
> I don't do all that messing around. I just trim the tips and tails and put
> them on the grill. I don't peel anything back. The silk usually comes
> right off with the husk when you strip them at your plate. We pull
> our husks back at the table and butter the ears by rolling them in a
> slice of bread that has a couple of pats of butter lying on it.

These work well at getting an even coat of butter on the cob.

http://tinyurl.com/4ukd4d

Joseph
>
> --
> Brick(Youth is wasted on young people)

"Denny Wheeler" > wrote in message
news
> On Fri, 6 Jun 2008 07:57:38 -0700, "Ivan Weiss"
> > wrote:
>>Gee, my experience sure is different. I do my chicken low and slow all the
>>time, on the Kamado with lump and fruitwood (heavy on the plum this
>>season).
>>All I do is split a whole fryer and lay it on the rack. No brining, no
>>spatchcock, no rub. I might use an olive oil-lemon juice-garlic mop if the
>>fancy strikes me, but that's IT.
>>
>>4-5 hours at 200-225 and that chicken tastes like candy, I tell you.
>
> What would you say is the difference between your splitting and
> spatchcocking?
--
Never having spatchcocked a bird (hey, I'm a lazy boy) nor eaten one, I'd
say I'm not qualified to answer. Spatchcocking sounds cool and all, and I'm
sure not going to knock it. I just don't have any experience with it, and
I've never seen the need for my own purposes.

Here in WA state we have a thriving broiler/fryer industry. The chickens
from here are far better, across the board, than the Arkansas chickens that
make their way here. I look at a *lot* of chicken in a *lot* of markets. I
shop heavily in Chinese supermarkets. We have dozens of them here and they
have some phenomenal deals. I do *not* buy chicken there -- it's almost
always the Southern stuff, and there's no labeling for origin.

The WA birds are a lot plumper, they retain moisture a lot better, and in my
experience have more flavor. Most of all I have found the Foster Farms and
Draper Valley birds to be of uniform quality. For that reason I haven't
felt the need to brine chickens, although I certainly brine turkeys (I use
the Fat Man's recipe).

When I go back to raising my own meat birds I'll likely brine them, and
might experiment with spatchcocking, though I doubt I'll have a lot of time
for it. When I raised them before it was on wire. Big mistake -- no flavor.
By contrast, my layers were free range, and when the old girls were played
out I would soup them, and the flavor was off the scale because they ate a
lot of greens, bugs, worms, and slugs. Fryers on a free range diet shuld be
a lot more flavorful but likely will be a wee bit tougher, and I'll want to
raise them BIG.

I don't know if that answers the question, but I take my BBQ and fried
chicken, and chicken and dumplings, and chicken cacciatore, and cuscuz da
galinha, sorta seriously.
--
ivan

On Tue, 10 Jun 2008 07:14:12 -0700, "Ivan Weiss"
> wrote:

>"Denny Wheeler" > wrote in message
>news
>> On Fri, 6 Jun 2008 07:57:38 -0700, "Ivan Weiss"
>> > wrote:
>>>Gee, my experience sure is different. I do my chicken low and slow all the
>>>time, on the Kamado with lump and fruitwood (heavy on the plum this
>>>season).
>>>All I do is split a whole fryer and lay it on the rack. No brining, no
>>>spatchcock, no rub. I might use an olive oil-lemon juice-garlic mop if the
>>>fancy strikes me, but that's IT.
>>>
>>>4-5 hours at 200-225 and that chicken tastes like candy, I tell you.
>>
>> What would you say is the difference between your splitting and
>> spatchcocking?
>--
>Never having spatchcocked a bird (hey, I'm a lazy boy) nor eaten one, I'd
>say I'm not qualified to answer. Spatchcocking sounds cool and all, and I'm
>sure not going to knock it. I just don't have any experience with it, and
>I've never seen the need for my own purposes.
>
>Here in WA state we have a thriving broiler/fryer industry. The chickens
>from here are far better, across the board, than the Arkansas chickens that
>make their way here. I look at a *lot* of chicken in a *lot* of markets. I
>shop heavily in Chinese supermarkets. We have dozens of them here and they
>have some phenomenal deals. I do *not* buy chicken there -- it's almost
>always the Southern stuff, and there's no labeling for origin.

If you don't mind my asking, where are you (roughly) in Wash. state?
Denny and I are both in Washington, Seattle area & Everett.



Desideria

"Denny Wheeler" > wrote in message
news
>
> I'm with you on the first three. Not especially a fan of cacciatore,
> and have never had the last-named dish. Heck, I don't even know its
> origin.
--
Cuscuz de galinha? Well, it's not BBQ, but it's an awesome creation. It's
Brazilian, and it's a great centerpiece main dish.

There's a real good recipe for it he

http://www.fbworld.com/Recipes/latin...z.galinha.html

They have some serious smoked meat in Brazil. There are four kinds in
feijoada -- smoked beef tongue, ham hocks, linguica, and smoked back beef of
some kind -- but in my experience they mostly grill, and quite well.

--
ivan

"Desideria" > wrote in message
...
>
> If you don't mind my asking, where are you (roughly) in Wash. state?
> Denny and I are both in Washington, Seattle area & Everett.
--
You're kidding! I'm on Vashon Island. Y'all come, y'hear?
--
ivan

On Tue, 10 Jun 2008 21:37:03 -0700, "Ivan Weiss"
> wrote:

>"Denny Wheeler" > wrote in message
>news
>>
>> I'm with you on the first three. Not especially a fan of cacciatore,
>> and have never had the last-named dish. Heck, I don't even know its
>> origin.
>--
>Cuscuz de galinha? Well, it's not BBQ, but it's an awesome creation. It's
>Brazilian, and it's a great centerpiece main dish.
>
>There's a real good recipe for it he
>
>http://www.fbworld.com/Recipes/latin...z.galinha.html
>
>They have some serious smoked meat in Brazil. There are four kinds in
>feijoada -- smoked beef tongue, ham hocks, linguica, and smoked back beef of
>some kind -- but in my experience they mostly grill, and quite well.


Oooooooh. I'll be hunting Brazilian recipes then, as I'm a griller.

Desideria

On Tue, 10 Jun 2008 21:38:15 -0700, "Ivan Weiss"
> wrote:

>"Desideria" > wrote in message
.. .
>>
>> If you don't mind my asking, where are you (roughly) in Wash. state?
>> Denny and I are both in Washington, Seattle area & Everett.
>--
>You're kidding! I'm on Vashon Island. Y'all come, y'hear?


*snicker*

Which side? I've a view of Vashon from my living room windows, so if
you're on the east side I can possibly see the smoke from your Q! If
you'd care to swim over, let me know when you'll land at Burien's park
and I'll have something waiting on the grill. :-)

Desideria

On Wed, 11 Jun 2008 18:55:41 -0700, Denny Wheeler
> wrote:

>On Tue, 10 Jun 2008 22:22:43 -0700, Desideria
> wrote:
>
>>On Tue, 10 Jun 2008 21:38:15 -0700, "Ivan Weiss"
> wrote:
>>
>>>"Desideria" > wrote in message
...
>>>>
>>>> If you don't mind my asking, where are you (roughly) in Wash. state?
>>>> Denny and I are both in Washington, Seattle area & Everett.
>>>--
>>>You're kidding! I'm on Vashon Island. Y'all come, y'hear?
>>
>>
>>*snicker*
>>
>>Which side? I've a view of Vashon from my living room windows, so if
>>you're on the east side I can possibly see the smoke from your Q! If
>>you'd care to swim over, let me know when you'll land at Burien's park
>>and I'll have something waiting on the grill. :-)
>
>Hey, sweetie--if Ivan's serious, we maybe should go sometime.
>Vashon's nice.
>
>Hm. Got any fruit trees in need of pruning, Ivan??? <g>

T'was my plan to arrange a visit if he'd like, yes. Still wish we
could just grab a raft or ferry and zoom right on over!

Desideria