What are you barbequing this weekend??

[reinhard1]

seasoned chicken hindquarters with whole grain pasta/shrooms/brockali side dish and cucumber kimchie. good luck.

[5crows]

I picked up a couple sticks of freshly made Wisconsin Summer Sausage at Gordy's in Eau Claire while on vacation. Great seasoning, mustard seeds and lots of pepper.

I might thick slice a few chunks and grill them to heat up the fat and make a sandwich. Simple, but should be mighty tasty.

[jeffreyd]

Picked up a bison ribeye, bison filet, bison london broil, some chorizo sausage, two organic hamburgers and some fresh sweet corn. Will grill it all up tomorrow and have dinners for most of the week. Just need the veggies and we are set. Got to love Whole foods.

[BLACKJACK]

This post has really taken off since I started it a month ago!! Must be grilling season!!

Getting ready for the weekend grilling, went down to the freezer last night and took out two pounds of burger for Sat and a whole chicken for Sunday. Chicken will probably be done up whole, I think it keeps it moister, plus the Twins play at 3, I'll have lots of time to grill. Probably some potatoes on the side.

Burger will be patted out using a hamburger press that I bought at Kmart, keeps it all together nicely, with some onions on the side, and cheese on top. Depending on the weather, may just do them over an open fire, with the state park shutdown, I haven't sat around a campfire for awhile.

What are you grilling this weekend?

[reinhard1]

i dont know about sunday yet but tommorow i will marinade some bottom sirloin steak and grill them medium rare. prior to grilling them i will fry up some shrooms,onions and cook up some whole grain penne pasta. when the shrooms and onions are done i will throw in some brockali and continue to cook all three together until the brockoli is ready. when the steaks are ready i will slice them thin and blend the steak slices in with the rest and serve. i use a little salt, pepper, garlic, some oriental soup stock powder and some soy sauce for the seasoning of this dish. i marinade the steak with equal parts soy sauce and water, garlic, sugar, ginger, and a roasted sesame seeds. good luck.

[OnAFly]

I'm thinking of getting the 2 year old pizza stone out for the first time and grilling up a home made pizza. I haven't tried that before, so it sounds like something fun to try out since I'm stuck at home this weekend.

I'm thinking just crust, sauce, mozzarella, and basil. Hopefully it turns out good.

[reinhard1]

kind of a weird combo today. grilling some pork country style ribs [ 1.48 lb. at county market this week]. i have sourkrout simmering with onions on the stove. after the ribs are done i will put them in a baking dish. sprinkle fresh minced garlic on top of the already seasond ribs. then i will put the sourkrout on top of the ribs and put the pan back out on the grill and leave it out until the tops of the krout get a little brown. then i bring it back in the house and serve.

most of the time i make this dish in the winter. i make it a day ahead. put foil on top and after it cools down i put it in the fridge for the next day. by then all the flavors have mingled and i put it in the oven to heat it through once more. unreal if you like krout and ribs. but today it will be served the day made. still good, but better the next day. good luck.

[RebelSS]

Teriyaki marinated and glazed chicken legs, Cucumbers 'n onions in cream sauce, fresh radishes, watermelon pickles, Garlic toast, iced tea. Keepin' it light....too hot for a big meal.

[reinhard1]

sounds great Rebel, ya it's hot out there, but wont be long and minnesota will get real. good luck.

[Dark Cloud]

Well, it's not this weekend but it is what I grilled tonight...

I was craving some stuffed jalapenos but have been on a bit of a diet so I was looking to cut calories. Normally I do the typical cheese, bacon, sausage, ect thing but tonight I stuffed em with a mixture of diced tomatoes, corn, basil, and garlic - all out of the garden. For a creamy binder I used one piece(35 calories) of laughing cow creamy swiss...

I cooked them on the top rack of the grill in one of those pepper holders. Teamed it up with some grilled zuchinni from the gargen and some chicken kabobs that have been sitting in oil, vinegar, and spices for a few days...

Really happy with how the peppers came out, the other stuff too...

[jeffreyd]

everyday is grilling day here in AZ blackjack, unless the air quality is bad then they ask us not to grill with charcoal or wood. I think some buffalo burgers on Sat and grilled veggies on sunday.

[Farley]

Doing a turkey and a 8lb pork shoulder for a bachelor party on Saturday. Right now just trying to figure out if I want to do them at the same time in the same smoker. Might be an issue since I really want to do the turkey at 275 and the shoulder, at the most, 240. Might be able to get away with 250 but I think thats too much for the shoulder. Maybe do the shoulder first, wrap in foil when the IT is at 160 then into the oven, then do the turkey in the smoker. That will be a long night though. Or maybe spatchcock the turkey? Not sure yet, I'll figure it out, but open for suggestions.

[McGurk]

Your smoking 2 completely different meats that I smoke 2 completely different ways. I'd do the shoulder (pork butt) first at 225, and prep the turkey while it smokes. Pull the butt, up the heat to 275, and smoke the turkey. It will be a long day, for sure.

Pork butt (shoulder)- Rub the night before, inject if you want. Let it get to room temp an hour before it goes on the smoker. Smoke at 225 or so while spritzing for 4-5 hours (int temp of 160). Wrap in foil with heavy dose of spritz. Smoke until int temp of 195 or so, and remove while still wrapped in foil. Rest in a cooler packed with newspaper or towels for a few hours while your smoke the turkey.

Turkey- Brine and Spatchcock your turkey during the pork smoke. Smoke at 275 with no foil for 2-3 hours or until the legs are good and loose (You'll know when you get there). Rest for a half hour.

While the turkey is resting, open and shred the pork. When you are done with that the turkey should be rested. Cut and serve. Good Luck, and Enjoy!

[Farley]

I agree, it wont work doing them together. When the IT of the shoulder gets to 160, I'm wrapping in foil and its going in the oven to finish. I've dont that before and it turned out pretty good. That way I can get the turkey in sooner. Do you rub a turkey before smoking? if so whats a good rub? I'd imagine a little rosemary or thyme along with some cayenne maybe mixed in some honey and worsheshire?

Also making a cranberry bbq sauce for the turkey. Cant wait to try that out.

[McGurk]

I haven't had much luck with rubs and birds. The skin stops the flavor from getting to the meat, so I actually use the skin to keep the flavor in the meat! To do so, I make a compound butter by thoroughly mixing softened butter with basil, parsley, coarse blk pepper, garlic powder, and lemon zest. Spatchcock the bird, and then, using my hands and starting at the neck, I force the seasoned butter between the skin and meat all over the bird. It seems weird, but you can get it all the way to the thighs and drumsticks just by slowly pushing your hand up there and separating the skin. I have done it a few times with good results. Then, when you smoke your spatchcocked bird the skin lays nicely on the meat and keeps it all in. The breasts don't take a lot of the flavor, but you can inject if you'd like.

[Jim Almquist]

Super One had a sale on pork steaks so I thought I would give this recipe a try. The steaks are marinating as we speak.

Korean Spicy Pork Bulgogi

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SERVES 4

Ingredients

• 1 lb pork loin (thin, wide slices like bulgogi)

• 5 tablespoons soy sauce

• 2 garlic cloves, crushed

• 2 sprigs green onions (chopped)

• 1 yellow onion (sliced)

• 2 tablespoons toasted sesame seeds

• 1 pinch black pepper

• 1 tablespoon sugar or honey

• 3 tablespoons red pepper paste (kochi-jang)

• 2 tablespoons red pepper flakes

Directions

Mix all ingredients, refrigerate overnight for best results or a minimum of 1 hour.

Cook over medium-high heat in frying pan, stirring occasionally until well done and browned.

[reinhard1]

Jim i'll have to write that one down. i have all the ingrediants at the house already. by pork steaks are you talking blade steaks or a boneless type? bulgogi usualy is boneless and kalbi is bone in, thats why i ask. i love those Korean marinades. if you ever need any spices or "korean stuff" let me know, i can get them here at a Korean grocery store and send them to you. thanks. good luck.

[Jim Almquist]

The recipe itself did not specify boneless but the ones I used do have the bone in. Super One just called them pork steak. When ever I go down to visit relatives I like to hit one of your favorite spots on Highway 65, the Korean grocery store. That was where I picked up the pepper paste. Our little store in Duluth closed 2 years ago so I now have keep a list so I can stock up.

Here is the salad they suggested to go along with the pork:

Korean Seasoned Spinach Sigumchi Namul

* 1 pound spinach

* 2 Tbsp + 2 tsp soy sauce

* 1 Tbsp sesame oil

* 1 Tbsp sesame seeds

* 1 tsp salt

* 2 cloves finely chopped garlic

* 2 tsp sugar

1. Blanch the spinach in boiling water for 30 seconds.

2. Remove spinach quickly and rinse in cold water.

3. Gently squeeze the spinach to remove excess water.

4. Mix soy sauce, sesame oil, seeds, salt, garlic

[pushbutton]

Wow, started drooling a little while reading the last few recipes. Just bought some thin sliced sirloin tip steak for beef jerky but after reading that had to shift gears. Found a recipe essentially the same for Korean beef, has a little rice vinegar and sesame oil as well. Don't know if i will be able to let it rest overnight though

[reinhard1]

that salad sounds awesome!!!will do tommorow. busy making venison summer sausage today. yea, that's my go to store for the good stuff. good luck.

[reinhard1]

nice combo there. my wife wants me to make some kabobs, this gets it rolling. have to check into those pepper holders as part of my arsenal. good luck.

[Jim Almquist]

Wow, started drooling a little while reading the last few recipes. Just bought some thin sliced sirloin tip steak for beef jerky but after reading that had to shift gears. Found a recipe essentially the same for Korean beef, has a little rice vinegar and sesame oil as well. Don't know if i will be able to let it rest overnight though

This is going on the grill next week

Koran BBQ Beef

Indredients:

4 lb ball tip steak or for that matter any steak of your choosing

2/3 cup green onions , thinly sliced

1/2 cup soy sauce

1/2 cup water

1/4 cup dark roasted sesame oil

2 1/2 Tbl brown sugar packed

1 1/2 Tbl sesame seeds , toasted and crushed

1 small head of garlic crushed

2 Tbl of ginger , grated

1 Tbl groung red pepper

1/8 Tsp of fresh ground Szechuan pepper corns ( I use black pepper)

Cut beef into 3/8 to 1/2 inch strips and take all of the above indgredients and put in a bowl or I like to use a 1 gallon ziplock and add meat and let it marinate for at least 6 hours and up to 24 ( I like 24 hours) and be sure to turn it or mix it it up occasionally.

Preheat gas grill to medium or have your charcoal ready to cook on. Remove meat from marinate; reserve marinate.

Place strips on grill so that they don't fall through and top with marinate and cook for 5 to 6 minutes and flip and spoon on more marinate on all the strips.

I like to keep the strips tight together so the marinate is easier to apply.

Cook 2 to 3 cups of brown rice and tear some romaine lettuce leaves. Take a leaf and add some brown rice and then some strips and eat it like a taco.

[reinhard1]

you sure got it down Jim. that ball-tip or bottom sirloin steak is less expensive that top sirloin and i grill it often. on sale quite often at cub. thanks again for another great Korean reciepe. good luck.

[Jim Almquist]

The beef recipe is actually for beef short ribs. I have had them that way and they are great but I hated having to eat around the bone. The marinate will take any tough cut and make it a nice tender piece of meat.

[reinhard1]

you probably know, the short ribs for Kalbi are very thin cut short ribs cut with usualy 3 to four small round type bones from the end of the rib cut across the bones and not the individual long bone as most are used to. however short ribs are very expensive right now and the thin cut even more if you can find them or even know a butcher that knows how to cut them in that manner. the boneless beef country ribs that are cut from the chuck are great for this reciepe. great flavor. good luck.