BBQ
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- pascii0
big tuna fish filled with herbs and some limettes! priceless! serve fresh salad and rice as sidedishes!
- gruntt0
Cooked this up last night (sans cheese). It was delicious. It tastes like french onion soup.
1 med. Onion (per person)
1 cube Beef Bouillon (per onion)
1 Tbsp. Margarine (per onion)
Parmesan Cheese
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Peel and core onions. Insert 1 beef bouillon cube into onion, and add 1 Tbsp. margarine in center. Also, insert 1 ice cube. Sprinkle generously with Parmeasan cheese. Wrap in heavy duty or doubled aluminum foil. Allow small opening to vent. Grill approximately 30 minutes or until tender.
- ********0
nice, must try as a dressing over chicken or beef....
- ********0
I will soon do this:
Stuffed Chicken Breast
1 cup Hidden Valley Original Ranch Salad Dressing
2 tablespoons Cajun seasoning
4 (6 to 7 ounces each) chicken breasts, butterflied and pounded to 1/2-inch thickness
16 to 20 jumbo shrimp, chopped, peeled, and deveined
1 shallot, minced
1 egg
1 teaspoon garlic powderMix dressing and Cajun seasoning in medium bowl. Coat chicken with mixture and set aside.
In small bowl, mix shrimp, shallot, and egg. Lay chicken flat and place chopped shrimp along middle. Fold chicken over shrimp and seal with toothpicks. Place chicken in shallow pan and sprinkle with garlic powder. Refrigerate 1 hour.
Light grill. Place chicken on uncovered grill over high heat for 20 minutes, without turning. Carefully remove chicken and place each piece on an individual sheet of aluminum foil. Wrap tightly and place uncooked side of chicken on grill. Cook uncovered for 10 minutes more.
Remove toothpick, cut chicken in half, and serve.
- mrdobolina0
nice gruntt, I have seen that recipe before, tastes like french onion soup?
- gruntt0
damn, that sounds great.
- gruntt0
yep mrdob. i used good ol' sweet vidalia onions.
i think next time (and there will be a next time... they're really good) I will take the onlions out of the tinfoil right at the end and char em up a little.
- mrdobolina0
nice, I gotta cook for like 30 people this weekend.
- ********0
that recipe gruntt, you can do anything with it, whatever will sit well for that griling period, hell any spices with that cheese would work...
curry, etc.
- gruntt0
wow - that's a big crowd.
got your menu figured out yet?
- ********0
I do this plae once and a while. Owned by an Aussie, they do a nice BBQ.
- mrdobolina0
30 people, it's BYOBBQ. So I am going to bring monterey jack/habanero brats and some ribs and shit and cook whatever else they have. lots of chicken and burgers and what not, I guess.
nothing too major. it's hard to go too crazy when there are that many people around.
- ********0
mrdobolina, I imagine Milwaukee having some nice old fashioned German brathauses and/or butcheries. If not open one up!
- mrdobolina0
you're right. there are a lot of old butchers and delis that have sausage. it is pretty awesome.
- ********0
f*cking jelous!! nice... All I get here is nasty Italian hot sausage with them seeds and it belongs in tomato paste not on a grill. bleeeeeehhhhh not the same at all
- mrdobolina0
the grocery store across the street from my place has an incredible meat section.
Im starving.
- mrdobolina0
my uncle told me that there are these hungarian sausages at the store that are the fucking joint.
- ********0
all that Czech, German region got the goodz. Man when I was in Frankfurt all I ate was sausages sold on the street, DELUXE!!!
- ********0
I was like a kid on my very first X-mas. gimme gimme gimme just sausage only. well their ketchup sucks though, next time I bring packets of Heinz