First Grilling For 2010

Well, it looks like Grilling Time is here! Close to 50 degrees here today; Supposed to be close to 60 next week. The air even smells like spring. So, it was time to fire up the grill for the first time this year. Grill some Potatoes, a nice Steak and some Apples, and we've got a good dinner. Grilled apples? Oh yes!! After grilling them to caramelize the sugars, slice them and place on a bed of lettuce. No dressing! Just grilled apple and lettuce. YUM-O! Oh yes, can't be grilling without the homemade Baked Beans. Just look at that platter! and drool! Cheers!

Food Watch

Ah! Many thanks to Paul and Helen (Kate) for bringing us these beautiful trout! Awesome and just look how they prep out? A nice brine with tarragon, basil and English thyme.




And then after smoking at 225 degrees F for 4 hours over hickory with some alder added in ..... fit for a King!




But wait, can't have these delicious morsels without some fresh bread and Strawberry/Rhubarb Jam! Such a treat!!




A dinner such as this makes one dream of rich, blue skies with whipped cream clouds and a sprig of mint or basil.







So there you have an awesome meal! So much fun to do. So many thanks to friends Kate and Paul! Cheers!

Bob's Birthday Celebration!

It’s not always that someone reaches the age of 67, but I did today. Actually, it’s a celebration that has lasted since Sunday and may go through this Friday.
On Sunday, Sophia, Carlynne, Robin, Mac and Marnie and I all went to Brick 29 in Nampa for a Birthday Brunch.

The selection is always great. But do make reservations – They get extremely busy!

(Robin was really laughing at something!) But then on 1 April, Robin and I fixed dinner in our NEW kitchen! Please note the Fresh bread and the 2004 Ravenswood Teldeschi Zinfandel from the Dry Creek Valley (CA). An awesome wine! Rich and full; deep, dark purple color.

The wine went very well and stood up to the Roasted Potatoes and Onion with Garlic, Sage and Thyme; the Asparagus with Lemon and Garlic; the Rib Eye Steaks. Such an awesome dinner. Did I mention that we made this here, at home, in our NEW kitchen?

I tried a new marinade with the Rib Eye before I grilled it.

Big Red Marinade

1 1/2 c Red Wine
1 1/2 Red Wine Vinegar
1/3 c Olive Oil
4 t Rosemary, dried
5 Garlic cloves, minced
3 t Thyme, dried
Rib-Eye steaks

The night before grilling, combine all ingredients of the marinade and blend with an immersion blender. Place the Rib-Eye Steaks in a zip lock bag. Place in the refrigerator and turn at least twice. Remove from refrigerator 2 hours before grilling. Grill on a hot grill.

What an awesome couple of days! Thank-You everyone for such a great time!

We Did It Again!

I received an email this morning with this link in it Click Here. What a great way to start off the day! This is an online blog/magazine from CharBroil, the ones who make the grill we have. Enjoy!

Grilled Vegetable Marinade

So the question is: How do you grill those vegetables. Not hard at all. Here is the recipe for the Grilled Vegetable Marinade. Actually the hardest part is not to burn the vegies. Low and slow are the key words. Just carmelize them - they will turn a light to medium brown. You can even carefully do these on top of a stove, but I really prefer the grill. Enjoy.

Pulled Pork and Smoked Chicken Recipes

When I use this recipe, I use it mainly for Pulled Pork and marinade it for 24 - 48 hours refrigerated. I also use this for Brisket, Beef Ribs and Pork ribs. This recipe is not for the faint hearted. I use a smoker (Bradley), but if you are inventive (See photos below) you can use a gas or charcoal or gas/charcoal combination grill. Indirect heat and temperature control are essential. Here is the recipe for Pulled Pork or other meats as listed above. Depending on the size of the beef or pork you are using, it will take from 2 1/2 to 12 hours to smoke. Enjoy, and let us know how you enjoy it.

On the other hand, when I do chicken, either whole or parts, leg/thigh, breasts, etc., I use this marinade: Smoked Chicken. Again, I marinade it for 24 - 48 hours refrigerated. The chicken takes about 2 1/2 hours to smoke. Enjoy!

Manassas Fourth and house