Sunday, December 14, 2014

Grilled French Fries

We received a bunch of potatoes in our recent farmer's market basket.  This was a great use for extra potatoes and they tasted great.  If something tastes good when you cook it inside it has to be even better on the grill.

2 to 3 large potatoes
Coarse Salt
3 tablespoons extra virgin olive oil
2 cloves minced garlic
2 tablespoons chopped dill
1 teaspoon fresh black pepper

Scrub the potatoes.  Cut each one into 1/2" thick slices.  Place in a pot with cold salted water to cover and bring to a boil over high heat.  Cook the potatoes until just tender, 4 to 6 minutes.  Drain the potatoes in a colander, rinse under cold water then drain again.

Blot the potatoes dry with a paper towel and place in a bowl.  Toss the potatoes with the olive oil.  Add the garlic, dill and pepper.  Taste for seasoning, adding more pepper and lots of salt then toss again.

Preheat the grill to medium high, direct. 

Lay the potato slices on the oiled grate.  Grill the potatoes until nicely browned on both sides.  They should be crisp on the outside and tender inside, 4 to 6 minutes per side.


Barbecue Beef

I was born in North Carolina so pulled pork is still my favorite, but this is definitely a close second.  The leftovers the next day were even better.

2 boneless rump or chuck roasts (3-4 pounds each)  I used one of each this time around
2-3 tablespoons barbecue rub
1 14 1/2 ounce can diced tomatoes
1 12 ounce bottle of beer
1/2 cup barbecue sauce
1 medium onion, chopped
3 cloves garlic, crushed

Dust the roasts heavily with the rub. Use your hands to work it into all the sides.

Set the BGE up for an indirect cook for at 250° with a drip pan under the meat.  Set the BGE up with an inverted plate setter to diffuse the heat, a trivet on the plate setter. Pour the beer into the roaster pan.

Add some pecan wood chunks for smoke and smoke the roasts for about 3 hours, or until they reach 160°.

Remove the roasts and place in a large Dutch oven. Deglaze the roasts with a little water to loosen up all the brown bits. Pour the pan sauce over the meat. Add the tomatoes, onion, garlic, barbecue sauce, and enough water to come half way up the roasts.
Put the lid on the Dutch oven and move to the grill. Cook for an hour at 250°. Remove the lid and
flip the meat over in the Dutch oven. Cook for another hour with the Dutch oven lid off.
After an hour, check the roasts for doneness. They should be 200° and have started to fall apart. Remove the Dutch oven from the grill. Cut or pull the meat apart into serving sizes. Serve as a main dish, or atop a crusty French roll as a sandwich. Top with additional barbecue sauce if desired.

Sunday, August 17, 2014

Parmesan Breaded Scallops With Lemon Garnish

This was another recipe from Weber's Big Book of Grilling.  This is a very good scallop recipe and I am not a big fan of scallops.  We will have this again.

1/2 cup  fine Italian seasoned breadcrumbs (you may have some extra left over, depending on the size of your scallops.)  
1/3 cup  freshly grated parmesan cheese (Use the good stuff)  
1/2 teaspoon kosher salt  
1/2 teaspoon fresh ground black pepper  
1/8 teaspoon ground cayenne pepper (optional)  
20  large sea scallops (about 1 1/4 pounds)  
2  tablespoons extra virgin olive oil

1/2 cup  loosley packed fresh Italian parsley  
2  tablespoons lemon zest  
1  tablespoon extra virgin olive oil  
2  teaspoons lemon juice

Combine the coating ingredients on a plate and mix with your fingers.
Wash scallops and remove the small, tough side muscle.

Pat the scallops dry with paper towels and place in a small bowl. (Be sure the scallops are very dry or it will make the breading soagy).
Add the olive oil and mix to coat.
Dip the scallops in the coating, turning to cover evenly.

Gently press the crumbs onto the scallops.

Place the scallops in a single layer on a clean plate.
Cover with plastic wrap and refrigerate for 30 minutes to set the crumbs.

Finely chop the parsley and lemon zest and mix together. Add the olive oil and lemon juice.
Spray a grill tray generously with olive oil.

Place the scallops on the grill tray 1-2 inches apart and grill over direct medium heat until just opaque in the center, about 8 minutes, turning once halfway through grilling time. Treat them gently when turning.
Remove from the grill, place a little of the garnish onto each scallop and serve warm.