What's on your grill for the 4th?

FREEPERS! | 6/30/05 | FA

[dfwddr]

We lived in Warren, but I was born at Mary Lane in Ware.

[Trillian]

We had BBQd ribs earlier this week so i'll be making other things for the 4th.

Herbed venison burgers
BBQ spiced chicken breasts
Octopuss hotdogs for the kids and adults
Baked onion potatoes
Salad
Watermelon

Haven't decided desserts just yet.
What i'm thinking of is a couple of the following:
Patriotic sugar cookies
Pound cake with whipped cream and strawberries
Spongecake
Cupcakes

[HairOfTheDog]

Is that thing made out of pottery-clay? I have one that is, picked it up at a garage sale because it was cute, but have only used it once, I think just to boil water on during a power outage. It has a rusty old grill on in now, so I wouldn't put food on it, but it's very cute! Didn't know where this type of grill came from, I thought it might be exotic and unusual!

Mine's just been sitting outside being molested by ivy.

[glock rocks]

Do you give these tricks to Emril or do you get them from him?

Oh good Lord no... I can't stand Emeril. I stole them all from Alton Brown :o)

[tubebender]

Did you see the Cuban cook a small pig in some kind of box last night on the Food & Fun channel? The pig went in the bottom of the box and the coals sat on top. Cooked that sucker in four hours for pulled pork...

[tubebender]

Here is a STORY on that smoker..

[glock rocks]

I'm watching that hour special Food 911 now on the DVR :o)

[IllumiNaughtyByNature]

Thrasher Shark.

[fanfan]

It has a rusty old grill on in now, so I wouldn't put food on it

AAAaaaaahhhhhhh!

You have a Big Green Egg, and you are using it to grow ivy????!!!!????

Pardon me while I calm down. ( breathing deeply ) ;-)

OK.

Dig the thing out of the ivy.

Check it for cracks in the main ceramic parts (the green top and bottom.), and if it's in good shape, you're in business!

Go to THIS site, and link to a local dealer who can sell you a new grill, and metal base to hold the charcoal.

We have chicken cooking on ours right now, and believe me, you'll never want to cook a different way again.

Good luck! :-)

[HairOfTheDog]

You have a Big Green Egg, and you are using it to grow ivy????!!!!???? Pardon me while I calm down. ( breathing deeply ) ;-)

I'm so sorry! I had no idea! :~D I got it for a few bucks at a garage sale!

Dig the thing out of the ivy....

I will do! Thanks! It's sure faded and frumpy compared to yours. I wonder if I should paint it.

[fanfan]

LOL. Congratulations!

You purchased, for a few bucks, what we spent $1500.00 (Canadian) to purchase.

From your picture, all you need is a new (safer) set of legs, and the other stuff I recommended.

You might not believe me because you are looking at 'that thing' and thinking,...sure lady, sure.
Go to the BGE site, get info., and tips, and enjoy!

Geeze, I should sell these things

[Tunehead54]

I'm glad I learned the highlighting method to reveal secret text - the lemon juice and candle method really messed up my monitor!

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;-)

[bwteim]

Ward Churchill, but only to get the grill clean.

[rmlew]

A marinated Porterhouse or Rib Steak will fall pray to the grill.
The Marinade is composed 2 tablespoons of Virgin Olive Oil, a fresh diced garlic or shallot clove , 2 pinches of ground pepper, a pinch of kosher salt, and a pinch of papprika.

I will also be trying chicken kabbob using marinated sliced chicken brest, fresh green and red pepper, and Red onions. The marinate is the same as the steak marinade, but also contains rosemary.
Once assembled on the skewer, I will bush the chicken kabob with virgin olive oil and then add ground pepper and kosher salt.
Planned sides: Corn, potatos, flavor rice (mixed yellow, wild rice steamed and then sautayed with garlic, chili peppers, and peas), potato salad, sauted string beans, and salad.
I think I 'll have to do some shopping.

[rmlew]

I don't consider hot dogs & sausage to be food fit for human consmption. Did you know the USDA has an allowable percentage of rat hair & feces in them? That's gross.
Try Kosher beef hot dogs. We are pretty strict about this stuff.

[RayChuang88]

I've heard that the Big Green Egg are among the very best barbecue units out there but the price is a bit on the steep side (a medium sized unit is well over US$600 even based on Froogle price checking). I think I'll stick with my current Weber....

[irishtenor]

What's on my grill?

Dead cow. Maybe some dead chicken.

[SAJ]

Sometime, you might try slicing the hot dogs lengthwise, 2/3rds through, then stuffing them with a mixture of peanut butter (your choice, creamy or chunky), grated Parma cheese, and a little finely minced onion and garlic.

Toothpick 'em back together (or, better still, wrap them up in a long slice of half-cooked bacon), then grill 'em.

Absolutely killer, I gar-on-tee.

Happy 4th of July to you!

[SAJ]

LMAO!! What a great shot!

[Fawnn]

Boil 'em in beer and onion beforehand. Just use the grill to char 'em.

Funny you should mention that because that's what I see suggested in a Johnsonville bratwurst ad....

In the ad, I think they grill 'em first, and then dump 'em in a "bath."

The ad also warns "never puncture a Johnsonville brat."

Not one to follow rules, I sauté lots of onion -- sometimes in bacon fat or a mix of olive oil and butter. Then add beer and sauerkraut. I puncture the brats, and boil 'em in the beer mixture. Then finish 'em off on the grill.

Serve on toasted buns with stone-ground mustard. Good stuff!

Note: If I don't intend to finish 'em off on the grill, I usually sear the brats in the pan, and then set them aside while I sauté the onion, etc. Add 'em back in once the beer mixture is ready.

My next note: I think puncturing the brats lets 'em plump up with the beer, and the brat "juices" (which sounds better than fats) flavors the sauerkraut.

My last note (I promise!): I usually rinse the sauerkraut before I add it to the beer.