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This weeks collection of food blog posts has a little bit of everything for the home cook and backyard griller. I hope you enjoy them as much as I did. Foy Update: Crisp Garlic Dill Pickles Forever Now and Then: Breakfast Potstickers Mind Over Batter: Roasted Garlic Leftovers 4 Lunch: Pomegranate Sauce and Sweet Braised Continue reading … BBQ Grail’s 10 Posts Worth A Look: Sept 13, 2011 My love of Asian food translates into a love for ginger. I came across this little tidbit on ginger being used as a tenderizer. It also explains the tenderizing process. It’s good useful information. Thank you to The Ginger People for allowing me to publish this. For more information on Ginger visit their website. In Continue reading … BBQ Tip #11: Tenderizing Meat With Ginger Watermelon Rind that tasted good! Who would have thought that? Certainly not me. I was originally going to make a fresh peach chutney to go with this dish but it’s a little early to find peaches in the store. This led to a little searching through cookbooks and the internet. I came across a Continue reading … Plank Grilling: Brie With Watermelon Rind Chutney Rolled and ready for the grill I remember the first time I ever laid my eyes on a porchetta. I had stopped at the Fatted Calf in Napa for some sausages and there in the case of this beautiful piece of meat art. What exactly is porchetta? According to Wikipedia a Porchetta is a savory, Continue reading … Porchetta With An Asian Flare Each month three or four of my favorite internet BBQ friends will use the same four or five ingredients to cook a meal. The only real rule is that the “protein” must be cooked outdoors. It should be interesting to see what each of these experienced outdoor chefs have up their sleeves each month. Continue reading … Maple Planked Grilled Golden Trout With Fig Compound Butter Ingredients: 1 15 oz can low sodium vegetable broth 1 teaspoon vegetable oil 2 Green Onions 4 Matchstick size pieces of fresh Ginger 1 Clove Garlic, smashed and peeled 1 tablespoon Fish Sauce 1 tablespoon Lemon or Lime juice Directions: Cut white off the green onions making 2 1 1/2 inch pieces. Cut the onion Continue reading … Grilled Ahi Tuna In Ginger Broth With Udon Noodles |
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