Articles filed under Grilling
-
Vegan barbecue recipes
Jun 5, 2018 11:52 AM - Vegan barbecue recipes -
Beer-Roasted Mushrooms
May 30, 2018 10:29 AM - Beer-Roasted Mushrooms -
Meat raffle, pig roast raise funds for Dundee groups
Jul 18, 2017 6:21 AM - The most successful summer fundraisers begin with meat. That's what will be raffled off and served up at upcoming fundraisers in East and West Dundee.
-
Plugging a watermelon with vodka ruins both. There's a better way.
Jul 4, 2017 6:00 AM - Spirits expert Carrie Allan calls out the drunken watermelon myth, explains why it doesn't work and offers a way to enjoy the delicious sweetness of watermelon and booze in a sophisticated summer punch. -
Brontosaurus Bones
Jun 21, 2017 6:00 AM - This is a variation of the recipe that I created when I came home from the Bahamas, it is made with beef back ribs or "long bones," but can be made with short ribs as well. Use indirect or medium-low heat. -
Warm Steak and Potato Chip Salad
Jun 14, 2017 6:00 AM - Planning on grilled steaks for Father's Day? Why not break with the usual and try this steak salad instead. It's topped with potato chips, to appeal to anyone, not just dads. -
Grilled Scallops With Lemon-Herb Drizzle
Jun 14, 2017 6:00 AM - Grilled Scallops With Lemon-Herb Drizzle -
A deviled egg sampler? You're welcome.
Jun 13, 2017 7:52 AM - Shake up the classics this summer with variations on the deviled egg. Try horseradish, foie gras and za'atar to change this up with an international flair. -
Shenandoah Valley-Style Barbecue Chicken
May 31, 2017 6:00 AM - Shenandoah Valley-Style Barbecue Chicken -
Herbed Rack Of Lamb
Jan 31, 2017 6:00 AM - 3 pound rack of lamb Olive oil Kosher salt & freshly ground pepper, to taste 2 to 3 cloves garlic, minced 3 tablespoons fresh rosemary, roughly chopped 1 tablespoon ground sage 1 tablespoon ground marjoram 2 teaspoons fresh lemon juice Heat Green Egg cooker to 450 degrees. Lightly coat lamb all over with olive oil. Combine remaining seasonings and press onto lamb. (Use a basting brush then press onto the lamb with the back of a wooden or silicone spoon.) Sear the lamb for 3-4 minutes directly on the grate. Remove from the Green Egg, add the Plate Setter and lower the heat to 350 degrees. Return the lamb to the Green Egg, and place on the Plate Setter with the ribs facing upwards. Cook for 30 minutes, or until a meat thermometer reads 125 degrees, for medium rare. Remove the lamb chops, and let them rest for 5 to 10 minutes before carving. Serves 4 to 5
bottom clear