Cut the squash horizontally into 1/2 inch thick slices that won’t fall through the grill.
Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle. Baste the slices of squash with the garlic oil, and season with salt and pepper.
Grill squash slices for 5 to 8 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally.
1 Big Fat Pumpkin
Olive or Grape seed Oil
1 T Lawry’s salt
1 lb. Ground Venison
1 Cup of Wild Rice
1 Large chopped Onion
2 eggs beaten
¼ Cup of whipping cream unbeaten
2 t Smoked Paprika
1 t fresh Thyme
Set up grill or smoker for indirect cooking. Remove core, seeds and strings from pumpkin and rub inside with half of your Lawry’s.
Sauté the onions in oil until translucent and add venison stirring often until brown, not too done. Cool blend.
In a large bowl, add remaining ingredients together and blend.
Place pumpkin on a cookie sheet or cake pan with a small amount of water for steam on the grill. Fill with mixture and smoke (light smoke) or indirect grill for 4 hours at about 350.
Scoop goulash into serving bowl and slice pumpkin into wedges and serve with goulash.
Have you ever had left over chicken from the grill and felt like it would never be as good as when it was hot off the grill? Try this, combine these ingredients and chill overnight. Perfect on salad or bread or even a pita wrap.
Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate.
Place the pepper pieces onto the grill with the inside facing down. Cook until slightly charred, 3 to 5 minutes.
Turn peppers over, and place jalapeno slices onto them. Top with some mozzarella cheese, and sprinkle with a bit of oregano. Grill until cheese melts, then remove to a plate and serve.
Grilled Bell Peppers with Goat Cheese (chopped Anchovies optional)
Ingredients
2 green bell peppers
1 clove garlic, minced
2 tablespoons olive oil
1/2 cup goat cheese
1 tablespoon lemon pepper seasoning
Directions
Core and seed the bell peppers. Cut each into six wedges, and place into a resealable plastic bag. Add the garlic and drizzle with olive oil. Toss, seal, and set aside to marinate at least 20 minutes.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Stir the goat cheese and lemon pepper seasoning together in a small bowl; set aside.
Cook the peppers, skin-side-up on the preheated grill until lightly charred, about 3 minutes. Flip the peppers over, and carefully spoon the cheese onto each pepper. Close the lid of the barbecue, and continue cooking until the bottoms are lightly charred and the cheese is warm, 2 to 3 minutes
Grilled Bell Peppers
2 pounds sweet baby (small) bell peppers (green, red, orange, purple, and/or yellow)*
3 cloves garlic, minced
1 teaspoon coarse salt
1/4 cup extra-virgin olive oil
2 tablespoons good-quality aged balsamic vinegar
1/2 teaspoon freshly ground black pepper
1/4 cup crumbled feta cheese
* If you can find baby bell peppers, use large peppers with stem end cut off and seeds removed.
Core, seed, and rinse peppers. Cut each pepper into fourths. In a large resealable plastic bag, place sweet pepper chunks.
In a small bowl, combine garlic, salt, olive oil, balsamic vinegar, and pepper; mix well. Pour sauce over pepper chunk. Reseal bag and shake to distribute sauce.
Preheat barbecue grill. Remove peppers from sauce. Place peppers, smooth-side down, on hot grill. Cook 6 to 8 minutes (turning occasionally) or until lightly charred on both sides. Remove peppers from grill; either leave in chunks or slice into 1/2-inch-wide strips. Arrange chunks or strips on a platter, alternating colors. Sprinkle with crumbled feta cheese
Grilled Stuffed Bell Peppers Italiano
2 pounds bell peppers
1 med onion chopped
3 cloves minced garlic
1 c chopped mushroom
1 teaspoon salt
1 c Italian bread crumbs
1/4 cup extra-virgin olive oil
1 beaten egg if needed
1/2 teaspoon black pepper
1 c pepperoni, ½ lb Italian sausage (pre-cooked)
1/2 cup Havarti or pepper jack Cheese
Mix ingredients in bowl except for the bell peppers and cheese, save some evoo to brush the peppers.
Core the peppers, stuff peppers with mixture grill/smoke until desired doneness or charred skins
Blend all ingredients except butter in mixing bowl with high speed mixer. Heat grill to 400 degrees . Spray glass cake pan with oil and pour melted butter in pan. Add mixture and bake for about 25 minutes or until top is puffy and golden.
Here’s another recipe, that while it’s not grillin’, it’s down home good comfort food. In this one we give it a nice twist with the Panko crumbs, along with dry mustard and a tiche of hot sauce. Makes it just plain good.
·One Sixteen ounce box of elbow macaroni
·2 cups evaporated milk
·2 eggs
·½ cup water
·½ cup Panko crumbs
·½ teaspoon onion salt
·½ teaspoon celery salt
·½ teaspoon dry mustard
·1 teaspoon hot sauce
·1 ½ cups shredded sharp cheddar
·5 tablespoons of butter
·1/3 cup grated parmesan cheese
Boil noodles until desired tenderness.
Mix milk, eggs, dry mustard, hot sauce and salts. Add noodles and half of the chees. Place in large pot on low heat until blended. Add remaining cheddar.
Pour mixture into a well-oiled 9×13 pan.
Melt the butter and add Panko. Fold in Parmesan cheese and spread over noodle mixture.
Place in broiler or put in indirect wood heater or grill and heat for 10-20 minutes (depending on method)
In a large pot, cook bacon medium well, but not crispy.
Do not drain the grease. Add in the hamburger and onions. Add 1 tablespoon Three Little Pigs Memphis Rub. Cook on medium heat until hamburger is browned and the onions are soft. Ad pork and beans, undrained. Drain and add kidney or red beans.
Add in ¾ of the maple syrup, two tablespoons Three Little Pigs Touch of Cherry Rub, and ¾ of the pineapple juice. Cook on medium heat for 20 minutes, stirring occasionally. Taste and add either the pineapple juice or the maple syrup to balance the sweetness of taste to your desire. Continue to cook on medium heat for 20 more minutes.
Food is woven into the everyday fabric of life in Provence, France. The soil is rich, the sun is warm and there is an abundance of good things to eat. We invite you to try this tantalizing combination of grilled tomatoes, with garlic, parsley and a wonderful crunch of bread crumbs. This beats a fried, green tomatoe hands down!
Preparation:
1. Prepare and preheat grill.
2. Peel and chop garlic. Combine it with chopped parsley.
3. Cut tomatoes in half horizontally and remove seeds.
4. Put breadcrumbs into tomato halves. Sprinkle with parsley and garlic mixture. Place them on the grill.
5. Pour a drizzle of olive oil in each tomato.
6. Grill until tomatoes are cooked. Serve warm.
Spring grilling often features light but bright flavors and this recipe from the BBQ Grail is no exception.
Recently I wrote about a Grilled Cheese and Apple Medley Salad that I had made. Over the past couple of days I’ve given some thought to that salad. It didn’t quite come out like I wanted. It was really far too sweet. I suppose some people would want a salad that tasted more like it should be desert but I’m not one of them. It just lacked some “bite.”
The first thing I changed was the Apple Coulis. It was really just far too sweet. It would have been great spooned over vanilla ice cream but as a salad it just didn’t work. I took the remainder of the Apple Coulis and reduced it on the stove by about half. This gave me a much thicker sauce that I figured would cover the apples and greens better. Once I got the thickness I wanted I started adding apple cider vinegar, 1/2 teaspoon at a time, until I got the bite I wanted. I ended adding another 2 teaspoons of vinegar. This gave me a nice sweet and sour flavor.
So the Apple Coulis recipe now looks like this:
Apple Coulis
Ingredients:
1/2 cup sugar
1 cup water
2 tablespoons light corn syrup
3/4 cup apple sauce
1 tablespoon + 1 teaspoon Apple cider vinegar
Directions:
In a small saucepan combine sugar, water and corn syrup. Bring to a boil and reduce heat. Stir in the apple sauce and cook until reduced by 1/2. Stir frequently to avoid burning. Turn off head and stir in vinegar. Let cool completely before serving.
The second change I made was to switch up the cheese. Although the grilling cheese was good it didn’t have a flavor that provided enough contrast to the sweetness in the apples. This time I used a really nice Irish White Cheddar. The Irish Cheddar is very sharp and paired very nicely with the apples and the coulis.
Plating was pretty much the same. A little Apple Coulis on the bottom of the salad bowl, greens, apples and nuts. This was a much better salad. Where the first salad was good, the second time around the salad was good enough that I would actually make it again.
