rusty_tlc
Explorer
We have fire restrictions almost all summer around here, no open fires or charcoal BBQ's.
My solution is a portable gas BBQ. If you go with something like this get a 2# Propane tank and adapter hose, it will save you a ton of money over the little green bottles.
Here are a few of the things we cook;
I like to cut taters up, coat them with olive oil, Italian seasoning, S&P then wrap them in foil and toss them on the grill. Just be sure to size the tater pieces so they cook all the way through in the same time the main course does.
Another treat is to slice rings from an acorn squash, give them a brush with olive oil and grill until tender.
Slice eggplant, brush it with olive oil and sprinkle with Italian seasoning, grill until just tender. Size the slices to match the main course cooking time.
Put a piece of snapper(small bones removed) on a piece of foil. Drizzle with lime juice and chili powder, S&P, add a sprig of fresh cilantro. Seal by rolling the seems and grill until the foil puffs up, flip and continue cooking for a few minutes. Serve with tortillas warmed directly on the grill, fresh salsa and cold beer. (Fresh salsa aka Pico de gallo; peel and seed roma tomatoes dice fine, add seeded and dice jalapenos to taste, diced onion, fresh cilantro, and lime juice.)
Grill slices of fresh pineapple with a pinch of salt and some chili powder. This is a fantastic side for pork chops or ribs.
Here's a trick for a new taste on steak, rub them down with angostura bitters and season with S&P and chili flakes. You will not believe how good this is until you try it.
My solution is a portable gas BBQ. If you go with something like this get a 2# Propane tank and adapter hose, it will save you a ton of money over the little green bottles.
Here are a few of the things we cook;
I like to cut taters up, coat them with olive oil, Italian seasoning, S&P then wrap them in foil and toss them on the grill. Just be sure to size the tater pieces so they cook all the way through in the same time the main course does.
Another treat is to slice rings from an acorn squash, give them a brush with olive oil and grill until tender.
Slice eggplant, brush it with olive oil and sprinkle with Italian seasoning, grill until just tender. Size the slices to match the main course cooking time.
Put a piece of snapper(small bones removed) on a piece of foil. Drizzle with lime juice and chili powder, S&P, add a sprig of fresh cilantro. Seal by rolling the seems and grill until the foil puffs up, flip and continue cooking for a few minutes. Serve with tortillas warmed directly on the grill, fresh salsa and cold beer. (Fresh salsa aka Pico de gallo; peel and seed roma tomatoes dice fine, add seeded and dice jalapenos to taste, diced onion, fresh cilantro, and lime juice.)
Grill slices of fresh pineapple with a pinch of salt and some chili powder. This is a fantastic side for pork chops or ribs.
Here's a trick for a new taste on steak, rub them down with angostura bitters and season with S&P and chili flakes. You will not believe how good this is until you try it.
S
Scenic WonderRunner
Guest
Great Input!.....rusty_tlc....!
Thank You!
....:chef:
.
Thank You!
....:chef:
.
best dry rub ever
Magic Dust
To make it a little more hot and spicy, increase the mustard powder and black pepper to 1/4 cup each.
1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne
Mix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the grill or stove. Keeps indefinitely but won't last long.
I put this on my ribs and brisket before I put them in the smoker.
MAKES ABOUT 2 1/2 CUPS
Magic Dust
To make it a little more hot and spicy, increase the mustard powder and black pepper to 1/4 cup each.
1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne
Mix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the grill or stove. Keeps indefinitely but won't last long.
I put this on my ribs and brisket before I put them in the smoker.
MAKES ABOUT 2 1/2 CUPS
S
Scenic WonderRunner
Guest
Can a thread have a theme song?....:costumed-smiley-007
http://www.youtube.com/watch?v=uo-ckQo9EOw
....:chef:
.
http://www.youtube.com/watch?v=uo-ckQo9EOw
....:chef:
.
