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My Opinion Been awhile! May 7, 2008 9:56 AM Now that :bbq: season is coming back, be ready for some scrumptious recipes and good tips! Please add your own recipes and tips in here if you have any that you're proud of!!!!!! Thanks and that is all :speedy: go here for some tips on getting your grill spring/summer ready! http://grill-tips.com/getting_your_grill_ready_for_the_barbecue_season.php/
My Opinion Grilled Chicken and Red Onion Quesadillas~ Aug 4, 2007 5:45 PM You will need to cut squares of parchment paper a little bigger than your tortilla bread and roll or press the dough flat onto the oiled side of the paper. Then lightly oil the top side of the dough. 1. Lay the dough on the grate (grill), with the paper side facing up. 2. Grab one corner of the paper with tongs and peel it off. 3. Flip the grilled dough onto a baking sheet. Pile on the toppings and slide the bread back on the grill. Grill the peppers over direct medium heat for 12 to 15 minutes until blackened and blistered. Turn every 3 to 5 minutes for even cooking. Move peppers to a bowl and cover with plastic wrap and let stand for 10 to 15 minutes. The steam helps to release the skins. When they are cooled, remove and discard the stems and seeds. Then peel off the blackened skins and discard them. Cut or chop. PASTE: 2 large garlic cloves 1 jalapeno chile pepper, stem removed 1 cup of tightly packed fresh cilantro leaves 3 Tablespoons of sherry vinegar 1 teaspoon kosher salt 1/2 teaspoon dried oregano 1/2 teaspoon freshly ground black pepper 3 boneless, skinless chicken breast halves, about 8 ounces each 1 large red onion, cut crosswise into 1/2-inch slices Extra virgin olive oil 2 cups of grated Monterrey Jack cheese 1 cup of Mozzarella (optional but yummy!) 4-6 flour tortillas (7-10 inches) 1 cup of good quality tomato salsa 1. To make the paste: In a food processor, mince the garlic and jalapeno. Add the remaining paste ingredients and process until smooth. Coat the chicken breasts on all sides with the paste. Cover and refrigerate for 3 to 4 hours. 2. Lightly brush or spray the onion slices with oil. Grill the chicken and onions over Direct Medium heat until the chicken is opaque in the center and the onions are tender, 8 to 12 minutes, turning once. Remove the chicken and onions from the grill and allow to cool. Cut the chicken crosswise into 1/8-inch slices and the onions into 1/4-inch pieces. 3. Evenly divide the chicken, onions, and cheeses over half of each tortilla. Fold the empty half of each tortilla over the filling, creating a half circle, and press down firmly. Grill the quesadillas over Direct Medium heat until well marked and the cheese has melted, 4 to 6 minutes, turning carefully once. Allow the quesadillas to cool for a minute or two before cutting into wedges. Serve warm with salsa, sour cream, chives....whatever... This will make 6-8 servings.
My Opinion Breaking down the BBQ sauce~Good tips. Aug 4, 2007 5:23 PM Most respectable sauces made at home and some of the better bottled sauces achieve a balance of sweet, sour, spicy, and salty. Don't forget to add what really sets a great sauce apart...which is whatever your favorite flavor is!! Here is a breakdown: SWEET: granulated sugar light or dark brown sugar cinnamon honey molasses maple syrup hoisin sauce coke or pepsi corn syrup (eww, I don't like that one though) SOUR: distilled vinegar cider vinegar red or white wine vinegar balsamic vinegar rice wine vinegar lemon or lime juice mustard (this is actually very tasty and a great tenderizer) the juice from a pickle or relish jar capers SPICY: hot sauces fresh or dried chiles black pepper cayenne pepper crushed red pepper flakes horseradish SALTY: kosher or sea salt soy sauce (careful with this one) fish sauce Worcestershire sauce olives anchovies
My Opinion Roast with Tomato Red BBQ sauce* Aug 4, 2007 5:13 PM (Grilling time is is only 30 to 40 minutes) Sauce: 1/2 cup ketchup 2 Tablespoons white wine vinegar 1 Tablespoon Worcestershire sauce 2 teaspoons molasses 1 teaspoon soy sauce 1/2 teaspoon prepared chili powder /2 teaspoon granulated garlic 1/4 teaspoon celery salt 1/4 teaspoon liquid hickory smoke Rub: 1/2 teaspoon kosher salt 1/2 teaspoon celery salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon granulated garlic One 2 pound tri-tip roast about 1 1/2 inches thick 2 Tablespoons extra virgin olive oil Now you can add your own 'x' factor to the BBQ sauce, here are some 'x' es... any spice imaginable fruit preserves (works perfectly) liquid smoke liquor wine tomato sauce pork fat butter or olive oil chicken or beef stock coffee or espresso.......or whatever you like.. 1. To make the sauce: In a medium saucepan, combine the sauce ingredients with 2 Tablespoons of water. Bring to a simmer over medium heat and cook for about 1 minute, stirring occasionally. Set aside half of the sauce for dipping. 2. To make the rub: In a small bowl, thoroughly mix the rub ingredients with your fingertips (oh yeah, like grandma use to) 3. Allow the roast to stand at room temperature 20 to 30 minutes before grilling. Lightly coat the meat with the oil and season with the rub, pressing the spices into the meat. (think massage). Grill over Direct Medium heat until well marked on both sides, about 10 minutes, turning ONCE (keeps the juices in where they belong) Move the roast over Indirect Medium heat and cook to the desired doneness, 20 to 30 minutes more for medium-rare, brushing the meat with the remaining half of the sauce on both sides and turning it over every 5 minutes or so. Remove from the grill and let rest for 5 to 10 minutes. Cut the meat across the grain into very thin slices. Serve warm with the dipping sauce. This will make 6 or 7 servings.
My Opinion The Fire..direct or indirect? Aug 4, 2007 10:25 AM Direct heat~ means the fire is directly below the food. This arrangement works well for grilling thin, tender foods such as hamburgers, boneless chicken breasts, fish fillets, and sliced vegetables. These foods develop golden brown and delicious surfaces in the same amount of time that it takes to cook their centers just right. Generally speaking, it is best to use direct heat for foods that need LESS than 20 minutes of grilling time. Indirect heat~ means..well you know, it's off to one side of the grill, :rotfl: or better yet, on opposite sides of the grill, and the food is cooked over the unlit part. Large foods such as turkeys, prime rib, and pork shoulders do well in this arrangement, because the indirect heat cooks them evenly from all sides, allowing their centers to cook just right before their surfaces are overdone. It's best to use indirect heat for foods that need MORE than 20 minutes of grilling time. Sometimes a combination of direct and indirect heat will give you the best results. For example, bone-in chicken pieces will develop rich, smoky flavors and crispy skins when you grill them over direct heat for about 10 minutes. Then, if you move them over indirect heat, the meat at the center and near the bone will cook to a juicy, tender doneness before the skins get too dark. Kind of like 'grill roasting' because the grill works like an oven, with indirect heat penetrating from all sides rather than primarily from below. Gas grills are one thing but what if you have a charcoal grill with no knobs to turn? Ideally your grill has a thermometer mounted in the center of the lid. High, medium, and low correspond to these temperature ranges on the thermometer: High= 450' to 550' Medium= 350' to 450' Low= 250' to 350' I know the recipes are more interesting...but this is kinda helpful! :oops:

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Been awhile!
Grilled Chicken and Red Onion Quesadillas~ Grilled Chicken and Red Onion Quesadillas~
Breaking down the BBQ sauce~Good tips.
Roast with Tomato Red BBQ sauce*

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