Northern Spy:

FeelFine:

What a great thread.

In Calgary you get the bbq nice and hot and u take a big ol' piece of AAA Alberta Beef and you thow it on wait 30 seconds, flip it, wait 30 seconds and eat!

That's wha I'm talkin' about!

Ahh yes the Alberta Beef. throw one on for me too... No wait 'til I get there, don't want it over done! I'll bring the wine.

Oh yessss red wine please! 

Check this out as a side:

Fresh asparagus (break of the stem by hand - don't cut - quickly snap each asparagi () and it will just break where it needs to!)

Preheat oven to approx 425C

toss asparagus in a little olive oil, sea salt and fresh ground pepper to taste

Pop them in the oven til the tips start to crisp just a bit, then turn off the oven and sprinkle with fresh parmesean and leave in the oven til melted.

Eat!

(You want to try this asap - TRUST ME)

HoneyintheSea:

I love ribs!  I boil them, the longer the better

NOOooooooOOOoooOoooo Honey!  NoooOOOOooOoO! 

Step.  Away.  From.  The.  Ribs.

Do not BOIL.... slow cook them from raw on the 'q and just keep basting those suckers with bbq sauce til done.

FeelFine:

HoneyintheSea:

I love ribs!  I boil them, the longer the better

NOOooooooOOOoooOoooo Honey!  NoooOOOOooOoO! 

Step.  Away.  From.  The.  Ribs.

Do not BOIL.... slow cook them from raw on the 'q and just keep basting those suckers with bbq sauce til done.

The "boil" option is the "two working parents and barely enough time to get the fire going by nightfall" approach.  I agree - I like 'em better slow-roasted, but keeping the fire that low when they're dripping is a challenge!

And ladies, if you love BBQ - don't forget the corn on the cob, cucumber salad, and fruit skewers! 

Love, Columbine 

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I'll let you cook the ribs.

For dessert...

BBQ Bananas

Slice Bananas through skin and making slit into banana

Add favorite chocolate and wrap banana in foil

Serve with fave ice cream

Beware, messy when eating

remembers the hotub party when was served this banana and as Cathy and I were sharing it flipped causing me to jump and lose my towel which was wrapped around my bikini 

 

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We belong to the sea
To the waves you and me
Living in the ocean so blue
Aqua

The funny thing about barbeque is that anything cooked on the barbeque tastes delicious.  I won't touch a hot dog with a 10 foot pole usually but if it has been on the grill, I love them.  It's the same with hamburgers.  Go figure.

Now - specifics - I don't care enough for ribs to do them the authentic "20 hours on a slow grill" way.  I boil mine in beer and then finish them off on the barbeque.  I appreciate that's not how they do them down where "grilling is king" but I'm not from where grilling is king.  I'm from where you can comfortably barbeque food for about 3 months out of the year.  I'm not wasting any of that time nursing along some ribs.

Steak is lovely but I like mine cooked.  I buy my steak local, so it's not from Alberta.  All the same, it's quite tasty.  I'm down with the Montreal Steak Spice.

I made pizza on the barbeque last summer.  We'll be doing that again. 

I've done a lot of salmon on cedar planks too.  That was all the rage a few years ago - soak the cedar plank all day, throw it on the grill and throw the salmon on the plank.  It's tasty but mostly it's just impressive looking for your guests.  Scallops are good on a cedar plank too.

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There's a rope around my neck
and there's a trigger in your gun.
Jesus, say something.
I am someone, I am someone
I am someone.

Sandra:

I've done a lot of salmon on cedar planks too.  That was all the rage a few years ago - soak the cedar plank all day, throw it on the grill and throw the salmon on the plank.

Arrrrrrrrr, ye scurvy freshwater breeder!

Love, Columbine 

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Wish me luck tomorrow. Bought a beautiful 15 lb. pork shoulder tonight. The hickory chunks are soaking and the firebox gets started about 6:30 in the morning. Should be about 8 hrs, smoking and roasting.

Folks, we gonna have us some pig barbecue.

 

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Greg Forquer

"Raise high the Black Flag, My Children, and show no pity! I'll shoot any man that his pity in him" - Field Marshall Gebhard von Blucher at Waterloo, 1815

i went to this on sunday     http://www.bigapplebbq.org/

 

it most probably will become a yearly thing for me. such gooood food

Checked out your link and it all looked like lots of fun!  I can believe it about the good food - it's almost 11pm here and it gave me the munchies.  I love New York!

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"The human heart has hidden treasures, in secret kept, in silence sealed" -C. Bronte

Everyone always serves ribs drowned in BBQ sauce for some reason!  I don't eat pork ribs, but for beef ribs, try a dry steak rub (make your own, or by one, there are plenty on the market).  Cook over a low heat and they're ready in no time and not so sloppy to eat!

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http://mjbphotos.tripod.com
http://www.myspace.com/mikebirchmusic

Sorry for the double post, but wanted to put this in a separate one!

 

A great side dish when you are barbecuing.

 

Use a aluminum foil pie plate (or 2 if you're cooking for more than 3 people).

Slice thickly (or quarter) white or baby bella mushrooms (about 3-4 ounces per person )

Chop up a red pepper into 1" long, 1/4" wide slices (or any size you like!)

Put about a tablespoon of virgin olive oil over the veggie mix, stir around.  When cooking, if it looks dry, add a little more oil, but the mushrooms will give off moisture after a while so do not over-oil!

Sprinkle with fresh ground pepper and fresh chopped oregano.

Heat on the top rack of a gas grill, or keep to the side of a charcoal one so you don't burn the shrooms.

Cook until the mushrooms start giving off their juices, but do not cook until they are mushy!

Remove from the heat, drain any extra oil/juice, and stir in a handful of coursely chopped fresh basil.

Done!

Makes a great side for steaks, chops or grilled sausages! 

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http://mjbphotos.tripod.com
http://www.myspace.com/mikebirchmusic

Another EASY side for the top rack:

Slice eggplant really thick, like 2 1/2 inches/6 cm.  Paint both sides with olive oil (it'll take multiple passes - eggplant's like a sponge).  Grill nice and slow, turning now and then, until dark brown on both sides.  AWESOME - a nice addition to the usual potato salad & corn!

Love, Columbine 

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I'm finally getting a barbecue this weekend - so I am all over this thread!

Keep 'em coming, please.

I'm really excited for BBQ Pizza. Mmm.  

Yep, BBQ pizza is tasty!

Another thing you can make on the grill is quesadillas.  Now, when I first tried making these I had no recipe, I was just winging it and they turned out pretty good.  So add or subtract anything you want.

First, grill some chicken breast.

While that's grilling, take a tortilla (I use flour) and spread a layer of salsa or picante sauce on it.  Also, you might want to be assembling this on a plate or cookie sheet as you'll need to transport it to the grill.  Then add a layer of shredded cheese (I use a combo of mozarella and cheddar).

When the chicken is done grilling, slice it into bite size pieces or smaller.  Arrange those on the tortilla you just prepared.  Add more cheese on top of the chicken and put a second tortilla on top.  We found out the second layer of cheese is important because it makes the top tortilla stick to the rest.

Take the whole thing back out to the grill.  If you have a grill that has a second level rack (the one that's not directly over the fire) put the quesadilla on that.  If you don't have that rack, you'll need to turn the heat down on the grill so that the whole thing doesn't burn.  You only need to leave the quesadilla on for a couple of minutes.  The cheese should melt and the tortillas should just start to brown a bit in places.

Cut into pizza like slices and put whatever you want on top, salsa, sour cream, etc.  Yum!

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But for just one night
Wouldn't it be great, if the band just never ended?

If you've got vegetarians coming to your BBQ, you can grill giant portobello mushroom caps for shroomburgers.  If you want to get fancy, you can paint them with a mixture of soy sauce and honey mustard, but then the kids and omnivores will abscond with them before the vegetarians can even blink, so make extra.

Also, if you've never grilled asparagus - try it!  Just snap the bottoms off where they break naturally and pop them on the grill crosswise until they have a few stripes and no longer look waterproof.  Great finger food, and nice dipped in ranch dressing or hummus if you want to get fancy!

Everybody knows about wrapping spuds in foil and cooking them in the coals.  But Yukon Gold potatoes are uniquely suited to open grilling too.  Slice them 1/2 inch or 15 cm thick, paint with vegetable oil, and grill slowly on the top rack. 

Love, Columbine 

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