Sunday, July 27, 2008

What’s on the Grill #85

It takes twoS'mores! Zoë had the wonderful idea of making S'mores. It has probably been forever since we have made them. To make the treat even sweeter, Zoë brought out some Cadbury’s English chocolate she has had pilfered away since her last trip home. That stuff only comes out for special occasions!

Not only did we have a nice hot fire pit to roast our marshmallows, we had the prime opportunity to do our part against identity theft by burning shredded documents. How’s that for efficiency?

Hot goey, chocolately and delicious. Just like you remember them.

Thanks to Robyn at Serious Eats and Marisa at Slashfood for each featuring my photo over the weekend. In the words of my friend Mike, “Flame on”!

Flaming Marsh

What’s on the Grill #84

SlicedIt is hard to believe that we have been home from vacation for over seven days. Where exactly does the time go? Even while playing the game of catch up, we still had time to grill. After all, I do have my priorities!

Tuesday night, Bean and I grilled flat iron steak as a quickie meal to have before we went to see Boston in concert. Both the steak, which was prepared for fajitas, and the concert were great. Even though I allowed the steak to rest a fair bit, I still had quite a bit of juice flow out when I started to carve. I need to investigate that further. Props also to my fellow Rush/BBQ friend Kyle who pointed out that a flat iron steak is also known as a butter steak in the UK. As Kyle has experienced as well, the flat iron is a great cut of meat. Fairly inexpensive and absolutely delicious. Locally, I can pick one up at Kroger and since it is in a cryopack, it will last for weeks. A great thing to have on the back shelf of the fridge when you need a little grilling inspiration.

I seasoned the steak with salt, pepper, garlic and paprika. It was grilled hot and fast for about ten minutes total.

RibucopiaBaby Backs

Wednesday brought around Ribucopia. It was Anne’s last night in town, so the family came over for a ribs feast. There is a two part story here of which I will talk about the second part later in the week. The first part was a pair of babyback ribs cooked on the modified Weber kettle grate for a little over 3 hours. I again had success with the Nashville Sweet sauce I pulled out of BBQ USA. Stay tuned for part two…

One size does not fit all

Ribeye Friday turned into Ribeye, NY Strip, Filet Friday! Apparently, one size does not fit all. To celebrate the end of our week, I had a bone-in Ribeye, Bean requested a NY Strip (Wonder where he developed the taste for this cut?) and Zoë stuck with her beloved well done filet.

Thursday, July 24, 2008

For Dustin!


Harbin!, originally uploaded by Another Pint Please....

Harbin, in salute of Dustin's trip to China and the slight electrical problem he had at home...right after he left! Safe travels!

Saturday, July 19, 2008

What's on the Grill #83

Salmon

Grilled Salmon with Don't-Pitch-it-Grill-it-Vegetable-Basket! Last night was our final meal together in Florida. It has been a great week. Although the weather started off wet, it ended perfectly. Everyone seemed to think the week flew by, but I, on the other hand felt, it moved forward at just the right pace. Now this does not mean I am ready to go back to work come Monday. It just means the time was well spent and well enjoyed.

Since we are near the ocean, it makes only perfect sense that we enjoy copious amounts of seafood. Dad decided to whip up salmon while I was charged with grilling every bit of perishable veg left in the refrigerator.

The salmon was prepared on Dad's topper...again. I keep trying to get him to ditch that thing, but no luck. For a rub, he picked up a seafood mix from William Sonoma. Sallmon...rubbed and readyFor whatever reason, I get satisfaction out of making my own rubs. That withstanding, this rub was great. Unfortunately, I think there was a little too much heat in it for everyone else. The rub was a mixture of chili, red pepper flakes, basil, coriander, salt and pepper. I am going to do my best to duplicate this when we get home. I really, really liked it.

I typically do not use a vegetable basket, or any other kind of grill topper accessory. In my book it is just one more thing to clean. Sadly, as I write this I am looking on Amazon to order one right now. Oh, the humanity! Anyway, to keep the refrigerator from turning into a microbiological petri dish, we cleaned out all of perishable vegetables: mushrooms, broccoli, zucchini, peppers, red onions, Anne, green onions and new potatoes. Just kidding, we didn't grill Anne. All were cut into bite size, "kabobish", pieces. The potatoes were microwaved for 5 minutes prior to grilling. Yes, technically they should have been parboiled, but I was in a hurry. The mass of veg was assembled in the basket and then drizzled with olive oil, dried basil, salt and pepper. I prepped the kettle for indirect, and initially placed the basket directly over the coals. After the excess oil burned off, the basket was moved to indirect where it was occasionally stirred over its 25-30 minutes cook time. I left the lid off the kettle most of the time, only because I really wasn't sure how it was going to turn out. I was afraid I might overcook everything. Truthfully, you could handle this more like a stir fry with the basket over direct high heat. I was just trying to balance out the cooking time...something I always screw up.

Vegetable Topper

In the end, it was a great dinner. The salmon, as I previously indicated was hot and good, and the vegetable basket of wonder turned out to be so memorable, I am looking forward to our next one. There is nothing better than vegetables on the grill. I am glad I experimented with yet another way to prepare them.

Well, it is clean up and travel time. I am looking forward to Sunday...because we are grilling something at home!

Thursday, July 17, 2008

Rush on The Colbert Report

OK, most everyone who knows me knows that I am a huge Rush fan. So, it would be incredibly remiss of me to not post this great clip of Rush appearing on The Colbert Report last night. This was their first US television appearance in 33 years...and this is for a group that has the fourth most gold records behind the Beatles and Kiss. To Rush fans...and hopefully others, this was absolutely hilarious.


Wednesday, July 16, 2008

What's on the Grill #82 - Florida Edition

Beer Butt ChickenBeer Butt Chicken! There are two problems I continue to run into with my grilling adventures: timing and timing. My Dad has his own problem: buying too much food. Last night, both of these shortcomings took center stage. Dinner started late and we had way too much. Fortunately, neither had any affect on a great meal.

Dad initially thought we would truss the chickens and grill them indirect on gas. No can do. Let's stick them on cans. The biggest plus was Dad breaking in the new lid for his One Touch Kettle. He recently purchased a Performer lid to take advantage of the thermometer holder and rubber grommeted vent. The OTK has neither and the grommetless vent has resulted in several burns over the years...to both of us.

I put together a rub of paprika, salt, ground pepper, granulated garlic, rosemary and grated lemon zest. The beer? Well this is vacation, so we used cans of Corona partly in honor of sun drenched panhandle vacationers and partly in salute that InBev has yet to buy them too.

When it came time to ready the cans, I was already covered in chicken so I had to enlist my sister, Anne, to help me drink the cans down a little. It was process that worked fairly well. Unfortunately, my hand signals, much like basic traffic signals, fooled her for awhile. But at the end, we were successful.

My Drinking Assistant

There was some worry that the chickens would not fit under the kettle lid. None to worry, they did. One hour and twenty minutes later, the chickens were registering done. This left me just enough time to have a little fun. I can't remember the last time I had two beer butt chickens side to side. So, a few ideas jumped into my mind:

Limbo Chickens

Limbo!

Vacationing Chickens

Vacationing Chickens

High Fiving Chickens was on the drawing board, but the wings were so tender High Fiving Chickens was bound to turn into Two Wingless Chickens and what is the humor in that?

I am glad Marissa at Slashfood picked up on my grill humor. Everyone here, especially Bean, just did their typical eye rolls!

UPDATE: Robyn at Serious Eats believes "anthropomorphizing headless roast chickens is weird." Perhaps, but they are still tasty. Of course, sometimes they are just steamed too!

Monday, July 14, 2008

What's on the Grill: Ruth's Chris Steak House

Ruth's Chris Steak HouseEver since we learned that a Ruth's Chris Steak House arrived in Destin, I knew we had to go. So, to celebrate our quasi-family reunion and Matt's last night in Florida, Dad treated the family to the meat extravaganza known as a Ruth's Chris dinner.

First plus of the night was the Chimay I had. The first (and really only) negative of the night was that it was served in the wrong glass.

Since I knew this was going to be a destination for dinner, I already knew I was having the Cowboy Ribeye. Any time I can get a bone-in ribeye, I go for it

Cowboy Ribeye.

For Bean, we suggested the petite filet. He of course wanted nothing to do with that. He wanted either the New York strip or the ribeye. He ended up going with the strip because it was "firmer". I was going to congratulate the rationale for his decision until I realized he was just reading the menu description! To his credit, he ate almost the entire thing.

The art of doneness is truly an art when they serve your meat on 500 degree plates. Not only do you have to take the steak off the grill at the right time, you need to take it off early enough that it will continue to cook and rest so that it arrives at the proper temperature.

Mine was perfect. It was such a thing of beauty, I almost did not want to cut into it. Of course, I have also come to the realization that anything mopped in butter prior to serving is good. I may have to do that more often at home.

It was a great meal, and if I was not in such a nice place I would have picked the bone up with my hands and gnawed on it. After Bean made his way though his dinner, he proudly proclaimed to Zoe that it was better than anything I made. Cheeky bugger. Although, I will have to agree!

Saturday, July 12, 2008

What's on the Grill #81

This week we are in Florida for vacation. Fear not, even though we are not at home, we can still fire the Webers up at our Southern Command Post. Tonight was a great opportunity to take the backseat to my Dad. He grilled up a great sake/soy marinated Mahi Mahi with Peach Salsa. For a change, I was able to hover around the grill and take pictures. It was a nice treat.

The Mahi Mahi turned out excellent. In order to avoid putting the fish directly on the grill, he uses a stainless steel tray. He oils it down well ahead of time to minimize any difficulty with the fish pulling off the hot grill.

The salsa is a speciality of his. Unfortunately, I was too lazy to spy everything that went into it. However , if a 9 year old clears his plate, it has to be good. Right?!

Friday, July 11, 2008

I smell food!

A friend of mine forwarded this to me. Among other things, it shows the strength of a Weber grill. Thank goodness there are no bears in our neighborhood and remember Jerry....don't open the door!


Monday, July 07, 2008

What's on the Grill #80


Herb Crusted Tenderloin! On Friday night (a little late on this I know), we had the honor of hosting my parents, as well as our good friends the Halls, for dinner. The Halls had helped Mom & Dad all day with the big move and it was decided the best way to celebrate was with what else, beef.



I dipped into an old William Sonoma grillbook to get the recipe. The tenderloin was quite simple. I butchered a PSMO down to a 5 pound tenderloin and smothered the outside with a coating of chopped thyme, flat leaf parsley, and salt and pepper. I separated a side piece of the PSMO for Zoe's well done portion. The neatest part of the recipe were the three side sauces. I always like some kind of sauce with my tenderloin. With all of that missing delicious fat, something in my opinion has to make up some flavor. The trio of sauces were a wonderful addition.


Grilled Red Pepper Sauce
1 Grilled Red Pepper (grilled, steamed, & de-seeded)
1 Cup of Sour Cream

Yogurt Pesto
1/4 Cup of Pesto
1/2 Cup of Yogurt

Dijon Mayonnaise
1/4 Cup of Dijon Mustard
1/2 Cup of Mayonnaise


They were that easy, and that good. Especially the red pepper sauce. The tenderloin was seared over the 650 and then grilled indirect on the Performer for approximately 40 minutes. I took it off when the internal temp reached 135 degrees. After a short rest, the temp rose to a little over 145 and after slicing looked like this:


The meal would not have been complete without Zoe's preparation of the great Bobby Flay Blue Cheese Potatoes on Watercress. Those things are amazing. Along with the usual grilled squash, zucchini and asparagus, we had quite the feast and almost no leftovers.

Oh, and I almost forgot. Mrs. Hall brought these great peanut butter things. The name escapes me, all I know is that they were good and are now all gone. Thanks!

Sunday, July 06, 2008

Uh oh


Uh oh, originally uploaded by Another Pint Please....

The Great: they have Bare Knuckle Stout at Fifth Third field.

The Bad: I knew there was no way in hell I would get a good pour. Never again. At least the Guiness at Cityfolk was done correctly.

Nonetheless, great game!

Thursday, July 03, 2008

What's on the Grill #79


Bean's Burkey Burgers! For the last couple of nights, Bean has been talking about making burgers. Tonight, we put the recipe in his hands. The result was Bean's Burkey Burgers, a combination of ground bison and turkey, diced onion, salt, pepper, Worcestershire sauce and fresh oregano. The oregano was chosen after a walk through sniff test of the herb garden. After all, nothing but the finest ingredients for a Burkey Burger!


Bean gave them a quick hit on the grill and served them up on toasted buns. They were great, I think he is on to something!