Thursday, October 13, 2011

3rd Annual Grill-a-thon

In keeping with traditions, I once again neglected to take any good pictures this year basically because I was just having too much fun.  Luckily, Dad has some good pics and SeaBass has a budding photo journalism career in the works.  All I could manage below is one shot of the Weber line up minus the Genesis, and a rather autumnal Weber self portrait.

Monday, September 6, 2010

2nd Annual Grill-a-thon

So even though I've been neglecting the blog recently, I'm not going to spend a lot of time writing about the 2nd Annual Grill-a-thon.  Just know that everything from the weather to the food and everything in between was just about perfect.  My only regret is that I was having so much fun, that I neglected shooting any pictures.  I managed to get just a few here and there. (actually most of these below were taken by my wife)

Couple of Pork Shoulders that Dad put on about 7am
The line up left to right: Mark's 22", Me at my 18", Dad's Genesis, Dad at his 22"
For lunch I put on a Bacon Wrapped Sausage Fatty stuffed with Cheddar Cheese
Later that afternoon, I roasted some sweet Onions right on the coals.
Later on the "Melted" Onions hung out in some butter and parsley on the Genesis next to some of Dad's potatoes.
The maiden voyage of Mark's Weber (Look how shiny!) saw Marinated Alligator Kabobs
Last grilling action my Weber saw for the day was a Trio of Chicken Drumsticks

Monday, July 5, 2010

Atomic Buffalo Turds

I ask myself..."What would George Washington grill on the 4th of July?"  So, I think about the United States of America.  Which makes me think about the Star Spangled Banner.  Which makes me think about "home of the brave", which reminds me of "home on the range", which leads me to "where the buffalo roam".  And what do you have where buffalo roam? Yup, Buffalo Turds.  Atomic Buffalo Turds that is.

Makes perfect sense to me.

Now go get a whole bunch of jalapeno peppers.  You're gonna want to try this.  Everything else you probably already have in the fridge.

I've seen this recipe on a couple other sites and I don't know why I waited until now to try this.  It really is as simple as it looks.  I don't really even need to post a recipe for this one.  Just follow the pictures.

Basically we're just slicing jalapenos in half, and scooping out the seeds.  Then fill your little jalapeno boats with cream cheese.  I mixed cayenne pepper into my cream cheese, but you could put just about anything in yours. Next, poke a Lil' Smokie in the middle and wrap the whole thing in a half piece of bacon secured with a toothpick. One actual tip I read on other sites and found useful enough to mention, would be to pierce just the bacon and the smokie with the toothpick.  Try not to go all the way through to the pepper.  Otherwise, you've just created a "cheese drainage system" instead of a "flavor containment latch".

 Another reason why I liked this recipe is because it will not only satisfy your grilling and bacon desires, but also satisfies your arts and crafts urges.

 As for grilling, I set up an indirect heat fire and had them on for a little over half an hour.  Some of the other recipes called for an hour and a half at a lower temp, but all you need to do is cook the bacon.  So really, grill it as long, or as short as you want.  As long as the bacon is done you should be good.  I do recommend at least long enough to soften up the peppers.  I was pleasantly surprised how well the jalapenos held up on the grill and really came out with nice smoky, spicy flavor.

Overall, I'll definitely be trying this one again.  As for variations...maybe I'd work some ground sausage into the cream cheese instead of using a smokie.  Or, possibly some pulled chicken leftover from enchilada night.  Hmm.... the possibilities are endless with this one.

Sunday, July 4, 2010

Barbeque Wings and Buffalo Wings

As much as I enjoy trying new recipes and foods, sometimes it can be nice just fall back on a simple favorite.  It takes hardly any prep, I've got the system down, and it comes out perfect every time.  And they still are my favorite wings of all time.

Prep: Weber Grill Creations Chipotle Mix
Fire: Two Zone, High heat

Once everything is cooking along nicely it's just a matter of moving wings around from hot side to cool side to manage cooking.  I like bits of crispiness on the outside but tender and juicy on the inside.  Half of the wings stay naked while the other half get basted with barbeque sauce.  When all my wings look happy, I take everything off and the non-sauced wings go into a container with the buffalo sauce for a good shakin'.  Then it's just time to sit down to a big plate of Buffalo Wings and Barbeque Wings.

I'm not afraid to say that when I sit down for wings, I basically dive in.  There's nothing pretty about it.  My wife just looks at me like I've somehow regressed from the man she married into a some sort of caveman, hunched over a pile of bones, pulling every morsel of meat off.  But by the time I'm done, beneath the smear of sauce all over my face, is the smile of a satisfied grill man.

On a side note, I thought I'd post one of my many "Weber self portraits".  Oh come on...admit it..... we've all got pics like this.