Robert B
Posts:856
 | | 06/14/2008 10:58 AM |
 Alert | Chops for me. Would like to have shark steaks but everyone else doesnt like them. | | | |
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umtech
Posts:143
| | 06/14/2008 12:43 PM |
Alert | | Shark is actually pretty good, yellowfin as well... but today I think its hot dogs! | | | |
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jeffrey james
Posts:177
| | 06/14/2008 3:20 PM |
Alert | | Shark is awesome, and so is fresh tuna steaks. I made a mean dish of Manicotti that may slip between the grill if I try it! | | | |
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Robert B
Posts:856
| | 06/14/2008 4:02 PM |
Alert | In Hawaii I tried mahai mahai I think it was yellow fin on the grill with a side of steamed vegs. it was great!  best I have tasted. | | | |
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chessman
Posts:244
| | 06/14/2008 4:30 PM |
Alert | Porterhouse yesterday. Salmon tonight. Country style pork ribs tomorrow. Tandoori chicken Monday.
My grill rarely gets a day off. | |
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justcurious
Posts:75
| | 06/14/2008 5:56 PM |
Alert | Gas....Wood....Charcoal???
What is the recipe for Tandoori Chicken? Whole chicken or cut-up?
We do slow-smoked, Texas BBQ using pecan wood and Pork Rump Roast ---YUMMY!!! | | | |
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Reagan
Posts:737
| | 06/15/2008 7:07 AM |
Alert | | Charcoal here. Everyone is over for Father's Day today. Its baby back ribs, slow cooked until they are falling off the bones, and a beef brisket. Been awhile since I've done the brisket, so hopefully it turns out ok..... | |
Welfare's purpose should be to eliminate, as far as possible, the need for its own existence.
Reagan, Los Angeles Times, January 7, 1970 | |
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JAG
Posts:528
| | 06/15/2008 8:26 AM |
Alert | Posted By Reagan on 06/15/2008 7:07 AM
Charcoal here. Everyone is over for Father's Day today. Its baby back ribs, slow cooked until they are falling off the bones, and a beef brisket. Been awhile since I've done the brisket, so hopefully it turns out ok..... Just don't forget to wrap it in a blanket and let it sit for 2hours and it should be fine. | | | |
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chessman
Posts:244
| | 06/15/2008 10:37 AM |
Alert | Posted By justcurious on 06/14/2008 5:56 PM
Gas....Wood....Charcoal???
What is the recipe for Tandoori Chicken? Whole chicken or cut-up?
We do slow-smoked, Texas BBQ using pecan wood and Pork Rump Roast ---YUMMY!!! Gas because I'm too lazy to tend a wood fire, and I hate the taste commercially produced charcoal these days. Chicken parts. Thighs are my preference, but a whole chicken will work. There's a bunch of recipes on the internet. If I have time later I'll post mine. Basically, you skin the chicken pieces and let it sit for 8 - 24 hours in a marinade of yogurt, chilis, onion, garam masala, garlic, ginger, etc. Toss it on a very hot grill and cook till done. You can also find tandoori paste in specialy stores to make it easier, but they are loaded with red food coloring that I don't think is healthy, and doesn't add a thing to the taste. | |
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justcurious
Posts:75
| | 06/15/2008 4:20 PM |
Alert | Chessman,
Thanks for responding. It sounds very different. I think we will give it a try when were up at the lake in the next couple of weeks. Always looking for new and yummy sounding recipes to try when we camp. | | | |
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chessman
Posts:244
| | 06/15/2008 5:42 PM |
Alert | OK, here it is.
Tandoori Chicken
2-1/2 pounds of chicken pieces - skinned
1 teaspoon salt
3 tablespoons lemon juice
For the marinade:
1-1/2 cups plain yogurt
1/2 onion coarsely chopped
1 garlic clove chopped
1 inch piece of fresh ginger root chopped
1-2 hot chilies roughly sliced (seranos, jalapenos, thai)
2 teaspoons garam masala
Make a couple of slits in each piece of chicken across the grain of the meat, all the way to the bone. Lay the pieces in a tray and sprinkle with 1/2 the lemon juice and 1/2 the salt. Turn the pieces over and use the rest of the salt and lemon juice on this side. Set aside
To make the marinade, combine all remaining ingredients in a food processor or blender and blend until smooth. There will be chunks. Die-hards typically strain the marinade to remove the pieces. I leave them in. Put the chicken in the marinade in a bowl, using your fingers to open the slits in the meat and pushing some marinade in each. Refrigerate for 8 - 24 hours.
Preheat the grill - hotter is better. Traditional tandoor ovens use skewers to suspend the pieces over hot coals. I've found that a grill basket or just tossing the pieces on the grill itself work fine. Cook until done (about 25 minutes).
Leftovers make great Chicken Tikka Masala. | |
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Fritzydoodle
Posts:979
| | 06/15/2008 7:40 PM |
Alert | It is Father's Day - so I made one of DH's favorite meals 
Grilled Wild Keta Salmon fillets (thanks Frys) stuffed with Jalapeño Crab Cheese spread
Steamed Broccoli with cheddar sour cream sauce
Hot House tomato wedges with baby mozzarella and Basil, drizzled with Olive Oil and Balsamic Vinegar
Yeah- it's a LOT of cheese... but very good! | |
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Pizzaking
Posts:230
| | 06/18/2008 11:45 AM |
Alert | | Ribs. Had lots of ribs. Smokin deal at Frys and the freezer is also full of ribs. | |
Pizzaking
Wasnt a member
0 posts | |
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JasonY
Posts:2581
| | 06/18/2008 1:10 PM |
Alert | | Cactus on the grill is good....... | |
"My favorite health club is the International House of Pancakes" -- Lewis Black | |
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007
Posts:16
| | 06/19/2008 11:00 PM |
Alert | | Chipotle shrimp with a cilantro lime cream dipping sauce.....yes I know I grill late at night I guess I'm the weird neighbor lol | | | |
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