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. At the end of this post you will find a brief description of their blogs and links to the great creations they’ve come up with.
This month’s challenge was to come up with a meal that contained the following ingredients:
- Fish
- Couscous
- Figs
- Eggplant
When the first ingredients were announced I knew I wanted to do a whole fish. The main reason was that I have very little experience with grilling whole fish and I knew this would be a good time to give it a try.
One of my favorite markets to shop at when I want the nicest produce and fish is our local Nugget Market. I know that I can always find something different to cook there. When I walked into the meat department my eyes were drawn quickly to the bright colors of the (farmed) Golden Trout.
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
Continue reading … Grilled Ahi Tuna In Ginger Broth With Udon Noodles
Ground pork with garlic, onions and all the spices.
On a recent episode of “The Next Food Network Star” one of the contestants, Aarti Sequeira made a dish called Kofto Kebabs. Her dish was excellently executed and was popular with the judges and dinner guests.
Every once in awhile I get the urge to recreate a dish from one of the realty TV cooking shows I often find myself watching. I knew immediately that Aarti’s dish was was one that I needed to adapt to the grill or smoker.
As is often the case, Google was my friend. I started comparing recipes and soon realized the spices used in making typical Kofto Kebabs was very similar to the spices I might use in making up a BBQ rub.
From my research I learned that Kofto Kebabs are most often made with lamb and/or beef. Fish can be used, and there are vegetarian versions out there. I used pork for mine. I know it’s way out of the box for a middle eastern dish, but because Kofto is also found in South Asia and the Balkans it might not be so bad.
Continue reading BBQ Grail’s (Sort of…) Kofto Kebabs
I recently reviewed Ginger People’s Sweet Ginger Chili Sauce on The BBQ Grail and took that opportunity to also glaze up some MOINK Balls. The ginger and chili in the sauce complimented the saltiness of the bacon quite nice. This sauce will be a great addition to my MOINK Ball arsenal.
You can
Continue reading … Sweet Ginger Chili Sauced MOINK Balls
Over the past year or so one of my favorite condiments has become Sweet Thai Chili Sauce. The combination of sweetness and mild heat compliments a variety of meats. Not only is it a great glaze for chicken and ribs but is fantastic as a dipping sauce for pulled pork spring rolls and other simple BBQ food items.
As I wondered through the Fancy Food Store I was immediately stopped in my tracks at the Ginger People booth. They had a fountain of sweet chili sauce flowing. They had taken one of those ever popular wedding reception appliances and filled it full of sweet chili sauce instead of chocolate. Anyone with that much love of their product deserved my attention.
A cube of chicken on a toothpick dipped into the fountain immediately told my tongue that this was not just any normal sweet chili sauce. The Ginger People are serious about their ginger and it shows in the Sweet Ginger Chili Sauce. It’s loaded with ginger. You can see the floating in this stuff. And you know what it tastes fantastic. I’ve never been a huge fan of ginger. Not because I don’t like ginger, but because other than putting ground ginger in teriyaki sauce or eating a few thin slices when I eat sushi I had not used it all that much.
(See the end of this post for some details on the history of ginger.)
Continue reading Sweet Ginger Chili Sauce Glazed Grilled Salmon
