What Shall I Grill?

[Zomby Woof]

Going to head to the store. I want to grill today and have reached an impasse.

Had chicken yesterday, so that is out.

[wellstone_democrat]

1. Salmon baby!

Its tasty and good for ya too!

(and that's the zomby troof)

[Zomby Woof]

5. a couple of weeks ago

I had some Copper River sockeye smoked on a cedar plank! It was mighty tasty.

[Liberal Veteran]

2. Warthog steaks.....

Yummy!

[tcfrogs]

3. Gotta go with corn on the cob - as a compliment to some ribs!

It's been excellent lately at our local stores.

[MrSandman]

4. Dry pork Ribs...

Using apple wood to provide the smoke at about 205-210' F. for a couple/three hours.

[lilymidnite]

6. Planked salmon

yum.

[MrSlayer]

7. When in doubt, always go with Steak.

Can't go wrong.

[MrSandman]

9. Steak is for grillin'...but a winner...n/t

[flamingyouth]

8. I've been invited to my parents' house for a bbq today

Steaks and white corn-on-the-cob. MMMMM! Enjoy yours too! :toast:

[Zomby Woof]

11. I love white corn!!!!

Ok, THAT is on the menu! :D Have fun! :hi:

[VolcanoJen]

14. There is nothing, I tell you, NOTHING, that compares to...

... the tantalizing, yet simple, perfection of Ohio Silver Queen Corn in the height of the season. It's goin' on the grill in mere hours.

Slurp!

[Zomby Woof]

18. I'll be over shortly!

:D

[WildClarySage]

25. Nothing except for WV Reedsville corn

roasted in the husk on a fine summer day!

[jus_the_facts]

10. the flames...the flames....they're lickin' me like the devil....

:o :evilgrin:

.....went' with the brats...those sound really good...you're welcome to make me some o'those...thanks! :9 :D

[Tandalayo_Scheisskopf]

12. But you didn't list my favorite!

Lamb chops over mesquite, with a spicy tomato chutney.

Oh man...Proof of a kind and loving god. Or goddess. Yer' choice.

[Zomby Woof]

13. That sounds good!

Hard to find good lamb at times, and it's pricey, but I do take your recommendation seriously!

[Tandalayo_Scheisskopf]

19. Trust me, bubba...

It will make yer' stomach think yer mouth threw a party for it. Mesquite and lamb fat do some marvelous things together. Mesquite has this ability to do magical things with the stronger and less-desirable flavors of fatty foods, hence it is also the secret to incredibly good grilled bluefish.

As opposed to the usual incredibly bad anything'ed bluefish.

[Zomby Woof]

21. I do enjoy mesquite

I use it from time to time. No problem here!

[name not needed]

15. REAL baby back ribs dripping in sauce!

:P



Sparks: Like veal... only babies.
Debbie: WHAT?: WHAT?
Sparks: And I'm talkin' real baby-back ribs...

[Rowdyboy]

I'll second that vote

Baby backs, dripping with sauce, with corn on the cob on the side.

[LeftPeopleFinishFirst]

16. Veggies :D

or fish, I guuuuuessss ;)

[Tandalayo_Scheisskopf]

20. I am down with the grilled veggies.

Any veggies, just don't matter. Then, throw they hineys into a vinigarette and let them hang out for a while. Then, eat they hineys. You'll be glad you did.

Oh, don't forget to grill some hot peppers too. Yum.

[Zomby Woof]

24. I think my Vegan Kabob joke

Went over everyone's head.

[The Shadow]

17. How About....

Some yellow dog. I'm looking at my yellow lab Buddy and thinking barbecue... yummmmm! the dog will be seven on the 27th. and I figure if I wait too much longer to grill his butt, he'll be too tough to eat. Dog, the other white meat.

[Tandalayo_Scheisskopf]

23. You, sir...

Are despicable.

Yellow Lab? Are you nuts? Didn't anyone ever tell you that Labs can make martinis? ;-)

[johnnie]

22. I'm doing baby back ribs

With corn on the cobb on the grill.

[GOPisEvil]

26. The internal organs of your enemies.

Or a nice steak...whatever...:D

[Zomby Woof]

27. I should!

The internal organs of my enemies are PURE, and RIGHTEOUS. CLEAN, PROPERLY PROGRESSIVE, and FLAMED by me!

[soothsayer]

28. dinosaur ribs! (aka beef ribs) done asian style with hoisin sauce

first rub 'em with a mix of five spice powder, ginger powder, garlic powder, and salt.

Set up yer grill for indirect grilling (coals on either side, drip pan in the middle). Gonna need to go for 2 hours or so. Works best if you have a rib rack you can stand them in. Put 'em fat side up so they can self baste a bit.

After an hour, baste with a 2/3 cup of hoisin sauce, 2 tbs honey, freshly grated ginger, and 2 cloves of garlic. Keep basting every half hour, and use the rest of the sauce (or make more!) for bbq sauce.

They're done when the meat pulls away from the ends of the bones about an dinch.