Tuesday, October 06, 2015

How to Grill Lobster Tail: Video

One of my more popular posts over on the Weber blog is about grilling lobster tail. Grilling something like a lobster tail can seem daunting for two big reasons: lobster is usually a special treat and lobster can be expensive. The last thing anyone wants to do is screw up something that is expensive and not a frequent guest on the grill.

Fortunately, lobster is so incredibly easy to grill, I can cover the whole process in 2 minutes. There is no reason lobster tails can be anything less than stellar, even if you only grill them twice a year.

Note: I was compensated by Weber grills for the creation of this video.

Tuesday, September 29, 2015

Beer, Beer and more Beer: Relatively Wordless Wednesday

I realized well, just a few minutes ago, I've had some pretty incredible beers lately, and I've been remiss in posting any of them. Sure, I may grab a few shots with my phone and put them on Instagram, but it's the proper shots I enjoy more.

So here, without any real tasting notes, since, well, I didn't write any, is the line-up:

Samuel Adams Honey Queen is a Braggot, which is part mead and part beer. Mead is fermented with honey, making Honey Queen a rather sweet summery ride.

Samuel Adams Honey Queen

Jackie O's in Athens, Ohio, makes some pretty stellar beers and of course, put the words "Bourbon" and "Barrel" on the label and I'm quick to pick one up.

Jackie O's Brick Kiln

Sunday, September 27, 2015

Planked Garlic & Parmesan Potato Chips: What's on the Grill #322

I've been on somewhat of a potato kick lately. I offer no explanation. These things just happen every once in awhile.

My latest spud endeavor, in part, comes from a restaurant down the street, The Buckhorn Tavern. For the last several months, they have had freshly made potato chips as a rotating appetizer. They take a small bowl, fill it full of chips, and finish it off with an array of cheese and garlic toppings. They are fantastic and, after downing a pint of Warped Wing's excellent seasonal offering, Flying Heads, I also decided, perfect for the grill.

Instead of frying, I opted for parboiling and planking. The parboil helps the cooking process, and the smoldering plank adds another layer of flavor. Initially, I wasn't sure what to call these. Are they potato chips, or just planked scalloped potatoes? Call it what you will, I just like to eat them.

Planked Garlic & Parmesan Potato Chips on Weber Grill

Planked Garlic & Parmesan Potato Chips
by Another Pint Please

2 medium sized russet potatoes (cut into 1/8 slices)
1/2 cup grated parmesan cheese
1/4 cup olive oil
2 cloves garlic, minced
Kosher salt
Black pepper, freshly ground
2 hickory planks soaked in water for at least an hour

Wednesday, September 23, 2015

Tailgating Tips: Live!

On the heels of my Sports Illustrated piece this month, I was invited on Fox 45 In The Morning last week to grill up a little Weber fun and talk grilled food.

Luckily, my day job has given me plenty of time in front of the camera, so I usually know what to expect. However, when the equation includes not just me yammering, but also grilled food and live television, it's a little bit different. Add in an unknown nut allergy, and hey, it's good times!

Unfortunately, I couldn't get the video to embed, so you will have to click below to see it.

As always, the team at Fox 45 was fantastic and Meghan & Erik are a lot of fun! The key to these segments is to have a plan, know your timing, and don't lose the tongs.

My esteemed thanks to the morning crew for having me on. As the saying goes, have Q, will travel.

Tuesday, September 15, 2015

Nachos, Skewers, & Fat Jack: Relatively Wordless Wednesday

It's football season, and that means one thing to me: nachos. Yeah, I know, not exactly what you were expecting, but seeing you are reading APP, I think you probably were.

Nachos grilled in cast iron

Nachos is one of those "foods" I probably shouldn't eat with as much zeal but put a plate in front of me and I guarantee in no time flat, you will actually see the plate.

Nachos grilled in cast iron

How do I make nachos better? I put them on the grill. Take your favorite cast iron griddle and stack away. 10 minutes with indirect heat is all you need.