Food... summer ... grilling etc. YOUR IDEAS, share

[usuallylurk]

Awright,

Fellow naturists -- it's nearly summer here in the northeast and while I use my grill year-round -- I'd like some grilling tips, etc.

I will start by giving one -- that mrs lurk and I are making right now. This might work if you're on a camping trip out this way and have a grill available....

Grilled swordfish .... for two

I ask the fish monger to cut around 1 - 1.5 pounds of fish, no thicker than 3/4 of an inch. Often swordfish is pre-cut at 1- 1 1/2 inch thickness.

I then marinate it in a plastic bag for around 30 minutes. A-1 makes a pretty decent lemon/pepper fish marinade. Reserve excess marinade.

Grill on high until the outside of the fish is brown, and it begins to flake. Turn twice during the grill period, marinating each side.

When it's just the two of us, we use those little frozen prepared potato boats.

Our vegetable of choice with this is asparagus with hollandaise sauce or just butter.

I'm not a wine afficiando -- but I suppose a white would go with this. A decent American or Canadian lager beer would go well with it as well.

OK., come on, post YOUR ideas...

[usuallylurk]

Awright,

Fellow naturists -- it's nearly summer here in the northeast and while I use my grill year-round -- I'd like some grilling tips, etc.

I will start by giving one -- that mrs lurk and I are making right now. This might work if you're on a camping trip out this way and have a grill available....

Grilled swordfish .... for two

I ask the fish monger to cut around 1 - 1.5 pounds of fish, no thicker than 3/4 of an inch. Often swordfish is pre-cut at 1- 1 1/2 inch thickness.

I then marinate it in a plastic bag for around 30 minutes. A-1 makes a pretty decent lemon/pepper fish marinade. Reserve excess marinade.

Grill on high until the outside of the fish is brown, and it begins to flake. Turn twice during the grill period, marinating each side.

When it's just the two of us, we use those little frozen prepared potato boats.

Our vegetable of choice with this is asparagus with hollandaise sauce or just butter.

I'm not a wine afficiando -- but I suppose a white would go with this. A decent American or Canadian lager beer would go well with it as well.

OK., come on, post YOUR ideas...

[nudenwv]

usuallylurk - too bad we're not neighbors! sounds delicious!! here's one: take a raw potato and slice thinly. put into aluminum foil. slice onion thinly and layer on top. put grated american cheese on final layer on top. wrap foil to make a pouch and place on grill for thirty-fourty minutes. check to see potatoes are cooked and cheese is melted. use one pouch per person. any cheese can be used.

[usuallylurk]

quote:

Originally posted by nudenwv:
usuallylurk - too bad we're not neighbors! sounds delicious!! here's one: take a potato and slice thinly. put into aluminum foil. slice onion thinly and layer on top. put grated american cheese on final layer on top. wrap foil to make a pouch and place on grill for fifteen minutes. check to see potatoes are cooked and cheese is melted. use one pouch per person. any cheese can be used.

OK, but do you boil the potatoes before? Or just cook them that way (raw/cut) ? Sounds good and I'm going to try that.

Although, this being New England, Vermont sharp cheddar is often preferred .

Oh yeah, the fish was great... also tried doing sea scallops in the microwave, but I have to alter the routine on those. They should be a) sliced and b) pierced with a fork.

I had them in an extra-virgin olive oil and lemon juice mixture.

[Nude in the North]

I've done that potato thing w/o the cheese. Just butter and onions. Great wither way I'm sure.

I got my best grilling tip from David Letterman a few years ago.

"Remember when Grilling, Whatever your cooking, Keep an eye on it."

Steve

[nakedjohn]

We are in the market for a new grill, here in Belgium, we do not have such a big choice as in the US. Hopefully we will find something we like real soon. Love to grill.

[usmc1]

Shark. Yumm, yumm. Marinade in buttermilk overnight in the fridge. Then grill or barbque as you would a nice thick sirloin.

Chopped taters & onions with salt & pepper and pat of butter in aluminum foil pouch, corn on the cob in aluminum foil, trail beans simmering in a side pan, and blackberry cobbler bubbling away in a dutch oven.

Serve with sliced tomatoes, chilled radishes, green onions, sliced bell pepper and warm French bread, and wash down with iced tea.

[nudenwv]

you do not cook the potato be fore cutting.

quote:

Originally posted by usuallylurk:

quote:

Originally posted by nudenwv:
usuallylurk - too bad we're not neighbors! sounds delicious!! here's one: take a potato and slice thinly. put into aluminum foil. slice onion thinly and layer on top. put grated american cheese on final layer on top. wrap foil to make a pouch and place on grill for fifteen minutes. check to see potatoes are cooked and cheese is melted. use one pouch per person. any cheese can be used.

OK, but do you boil the potatoes before? Or just cook them that way (raw/cut) ? Sounds good and I'm going to try that.

Although, this being New England, Vermont sharp cheddar is often preferred .

Oh yeah, the fish was great... also tried doing sea scallops in the microwave, but I have to alter the routine on those. They should be a) sliced and b) pierced with a fork.

I had them in an extra-virgin olive oil and lemon juice mixture.

[nudeM]

Posted by usmc1:

quote:

Shark. Yumm, yumm. Marinade in buttermilk overnight in the fridge. Then grill or barbque as you would a nice thick sirloin.

Chopped taters & onions with salt & pepper and pat of butter in aluminum foil pouch, corn on the cob in aluminum foil, trail beans simmering in a side pan, and blackberry cobbler bubbling away in a dutch oven.

Serve with sliced tomatoes, chilled radishes, green onions, sliced bell pepper and warm French bread, and wash down with iced tea.

----------------------------------------------------------------------------------------------------------------------------------------

I don't know if you remember or not, but the television comedy show, Hee Haw? Your post sounds just like Grandpa's "yum-yum" skit.

I also love to barbeque during the summer months. Usually the most common, steaks, burgers, ribs, sausages, hot dogs, etc. HW loves the barbeque also, as it keeps the kitchen cooler (she doesn't have to cook either).

I usually used seasoning or meat rub for spices. Then slow cook over either wood or mesquite charcol. For those of you who use propane grills, good luck. I have never mastered the art, as I always burn the food. With wood or charcol, at least you can sit back and enjoy the company and/or beverages a little more.

[usuallylurk]

quote:

Originally posted by nudeM:

I don't know if you remember or not, but the television comedy show, Hee Haw? Your post sounds just like Grandpa's "yum-yum" skit.

I also love to barbeque during the summer months. Usually the most common, steaks, burgers, ribs, sausages, hot dogs, etc. HW loves the barbeque also, as it keeps the kitchen cooler (she doesn't have to cook either).

I usually used seasoning or meat rub for spices. Then slow cook over either wood or mesquite charcol. For those of you who use propane grills, good luck. I have never mastered the art, as I always burn the food. With wood or charcol, at least you can sit back and enjoy the company and/or beverages a little more.

"Hee Haw" -- actually was one tremendous show. Certainly there was a lot of cornball humor, with a little burlesque humor rolled in, but there was some very serious 60s-70s country music presented , and we didn't hear much country music up here in New England. We did see Porter Wagoner and That Good Old Nashville Music on the Manchester and Portland stations, but Boston, hardly ever. "Hee Haw" also showcased a lot of talent that wasn't known nationally, but was legendary in Nashville. The Stoneman Family, Lulu Roman, etc.

Spice rub seasonings -- I use the Stubbs' offerings, but there's a butcher shop near me -- Butcher Boy meats, North Andover, Massachusetts.

They have the best meats. The best spice collections. The best wines. The best beers.

But I will try these potato recipes... sound good --

[nacktman]

One of our favorites (besides a good Porterhouse, anyway), is Grilled Tuna.

Take a tuna steak (sushimi grade) per person,
rub it with a half and half mixture of light mayonaise and light brown mustard,
roll in a pepper blend (we prefer a blend of all the colors red, black, green, and white),
sprinkle with fresh dill,
slap on the grill over medium heat (400F) for about a minute on each side (watch it as it turns white on the edges and turn midway through).
Take off the grill when entire outside is white (OK, off white).

When you take it off the grill it is just like eating a medium rare/medium sirloin steak as the center will still be red to pink and warm.

Have a great Grouper recipe as well, but we'll save that for later.

[usmc1]

I remember Hee Haw well. One of my mentors was a regular, John Henry Faulk. A great liberal humorist from around this end of Texas, as was another of my mentors, a great Roosevelt Democrat and true friend of working families, Ralph Yarborough. This here lil ole pup learnt a lot from them old dawgs.

Back on topic. Mesquite is OK, but it is really one of the great con jobs of all time to unload what is essentially scrub brought North from Mexico in steer droppings.

You want a wood that delivers a sublime and subtle flavor to grilled foods: Pecan! Any Cajuns here, will attest to that, mon cherie!

Man what it does for gator tail!

[usuallylurk]

quote:

Originally posted by usmc1:

Back on topic. Mesquite is OK, but it is really one of the great con jobs of all time to unload what is essentially scrub brought North from Mexico in steer droppings.

You want a wood that delivers a sublime and subtle flavor to grilled foods: Pecan!
Man what it does for gator tail!

Well we don't get a lot of gator tail here in Massachusetts -- but apple wood is one of the popular smoking woods.

I have a neat smoker box. You soak the chips in water for a day or so, and then put them in the smoker box inside the grill -- it works, somewhat.

[nudeM]

When I cook with wood, not the mesquite charcol, I use either walnut or oak. Much better flavor, at least from what I can tell. It hasn't slowed me down yet.

[fred950]

Mesquite? Try the used charcoal from Jack Daniel's "mellowing" process. Absolute heaven.

And when I do marinate, it's in an air-tight container in the fridge for at least a week! ( I am working on a molasses, smoked Tabasco and bourbon contoxtion.)Any more ideas along this line are welcome.