Running out of food is not something I want to happen, especially when I’m cooking for quests. I and since I’m not very good at figuring out the right amount of food to have on hand I often end up with leftovers. Anyone that loves to BBQ and Grill knows that leftovers are okay to have. But sometimes, especially, with hamburgers coming up with something different to use the burgers with is often a challenge. Leftover burgers lends itself to some nice chili, maybe a burrito but other than that I’m often at a loss. This time around we made some pretty amazing Sloppy Joes. (This recipe was adapted from a Paula Deen version)
Continue reading Leftover Burgers Makes For A Sloppy Dinner!
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 It’s that time of the month again. The time when a group of fantastic food bloggers tackle creating a meal using four random, unrelated ingredients. It’s my job to come up with the ingredients and this month I did something I swore I would never do. I listed tofu as one of the ingredients. If you’ve read The BBQ Grail for very long you know of my challenges with tofu. Each and every time I try to grill up a tasty meal with tofu I fail. And after each fail I swear I will never, ever again let tofu touch my grill grates.
Brain Fart! That can be the only explanation for listing tofu. And after this time around I am confident I can actually live up to my promise to never, ever use tofu again. I know lots and lots of people use tofu with great success. I don’t even mind it in my miso soup. But for grilling it’s just not something I can manage. So here it is again…no tofu…ever again.
This month’s ingredients were, tofu, melon, peas and potatoes. I really did a number on the challengers with this. I’m looking forward to seeing what they come up with. Anyway, one of the reasons I came up with “On Our Grills 4 Ingredient Challenge” was to force us to come up with ingredient combos that didn’t make sense, but still create good food. Using out heads on creative ways to use the ingredients is one of the benefits. This time around I think I came up with some great ingredient choices.
Continue reading Never Say Never, Again
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I have shelves and shelves of rubs, spices, seasonings and sauces. There is even a spare refrigerator in the garage where the overflow of previously enjoyed jars/bottles of sauces are kept. I love all the unique flavors you can come up with, but when it comes to expensive cuts of meat and seafood I prefer to go with a much more simple approach. And that’s the case with these wonderful halibut filets my sister-in-law dropped off from a recent trip to Alaska. The last time I checked halibut this good was over $19.00 a pound. At prices like that I want to taste the fish, not seasoning.
Continue reading Simple Grilled Halibut
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 A couple of weeks ago I attended one of those “Taste Of” events in a neighboring community. One of the restaurant/caters that provided a “taste” brought along these tasty balls of polenta stuffed with various meats. With the marinara sauce and pasta they also had it made for a very nice “small plate.”
I had a couple of leftover MOINK Balls in the refrigerator and while thinking about eating them it struck me that stuffing them inside a polenta ball and frying them would not be a bad thing. And I was correct…
Continue reading MOINK Ball Stuffed Polenta Balls And Pasta
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When it comes to barbecue and grilling two cuts of beef seem to standout far more than any other. With BBQ it’s brisket and for grilling it’s tri-tip that gets the most press. But, in my book the chuck roast is under appreciated when it comes to outdoor cooking. The juicy meatiness of a well smoked chuck roast is something I look forward to. Normally I just rub the chucky and toss it on the smoker. A few hours later it’s moist and tender and waiting for any number of treatments.
Continue reading Chuck Roast And Potatoes. Comfort Food At It’s Best!
This month’s challenge wasn’t all that much of a “challenge.” After a few crazy months, with crazy ingredients this month was almost like a cooking vacation. Not all the bloggers in our little group of BBQ enthusiasts may think this was simple, but for me it allowed me to fine tune a few flavor profiles I’ve been working on.
Short Ribs, Peaches, Celery and Gluten Free Pasta are this months ingredients. Short Ribs are really just a big hunk of chuck roast on a bone so I knew they would have to be done low & slow on the smoker and the peaches would end up as some type of “glaze” for them. The celery did give me a bit of hesitation but after some thought I came up with a way to use it that I believe highlighted the celery. There are a variety of Gluten Free pastas out there and I chose one made from rice flour. I don’t know enough about Gluten Free eating to know if this meal can be considered Gluten Free but the pasta, for sure, is.
Continue reading On Our Grills: Short Ribs Are Just Peachy
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July is the month for celebrating a variety of foods. Three of those celebrations is from where the inspiration for this months “On Our Grills: 4 Ingredient Challenge” comes from. July is National Hot Dog Month, National Blueberry Month and last but certainly not least, July is National Baked Bean Month. Toss in Dill Pickles, because that’s what came to my warped mind, and you have the four ingredients our talented outdoor cooking bloggers had to work with in July.
I’m not sure exactly how original my creations are but it’s pretty much all I could come up with. Hot Dogs with a Blueberry aioli didn’t exactly make sense so Beanie Weanie seemed to make some sense. As a kid, and even today, I love to slice up a couple (okay, maybe three or four) good hot dogs and after pan frying them toss in a can of pork and beans. Add some spices, some ketchup and a little hot sauce and I’ve got a lunch that warms the innards.
I also wanted to use the cast iron skillet I had just, the day before, lovingly re-seasoned. The whole mixture was cooked in the skillet in the Traeger and turned out pretty darn tasty. This is one of those recipes that would need a little added flavoring with spices to get just right. Or I might use blueberry pie filling instead of blueberry syrup next time. (I just thought of the blueberry pie filling while writing them, I wish I’d thought about sooner because that would have been even better.)
Continue reading On Our Grills: Smoked Blueberry Beanie Weenie!
| Original content here is published under these license terms: | X | | | License Type: | Non-commercial, Attribution, no Derivative work | | | | License Summary: | You may copy this content, and re-publish it in unmodified form for non-commercial purposes, provided you include an overt attribution to the author(s). You are not permitted to create derivative works. | | | License URL: | http://creativecommons.org/licenses/by-nc-nd/3.0/ |
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