Whatcha Grilling?
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Ribs are on, but I put them on late since Luke is working till 9. I will put them in a Texas crutch at 6:30 and hopefully they will be ready for sauce at 8:30…
In the meantime, we’re getting ready for some hotdogs and potato salad. Karla’s making a “Watermelon Grill” which is kind of a cute watermelon-feta salad with a balsamic glaze and berries. You hollow a watermelon half, put raspberries and blackberries in the bottom to look like charcoal (burning and not), make a “grill” at the top out of wood skewers, then put kabobs of chinos of watermelon, feta, and mint. It’s very good. Will take that to a neighborhood block party…
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Ribs are on, but I put them on late since Luke is working till 9. I will put them in a Texas crutch at 6:30 and hopefully they will be ready for sauce at 8:30…
In the meantime, we’re getting ready for some hotdogs and potato salad. Karla’s making a “Watermelon Grill” which is kind of a cute watermelon-feta salad with a balsamic glaze and berries. You hollow a watermelon half, put raspberries and blackberries in the bottom to look like charcoal (burning and not), make a “grill” at the top out of wood skewers, then put kabobs of chinos of watermelon, feta, and mint. It’s very good. Will take that to a neighborhood block party…
Ribs. 6 hours in the oven and then finished on the grill. I’ve had million different barbecue sauces and I think I’ve enjoyed them all, it’s the meat itself and the method of preparation that separates the men from the boys. Ooops there are those damn pronouns again.
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Sorry, working today, no grillee.
I thought the original post was going down the trail of the old watermelon barbecue joke....A bunch of couples get together for a campfire and a watermelon barbecue. You take the watermelon and inject it with vodka, then throw it on the fire.
When the watermelon explodes, you grab up your date and go hunt a piece.
“Cry havoc and let slip the DOGE of war!”
Those who cheered as J-6 American prisoners were locked in solitary for 18 months without trial, now suddenly fight tooth and nail for foreign terrorists’ "due process". — Buck Sexton
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Nothin'
D2 is down from Wisconsing, currently spending time with D4 and G2. She's coming over to our place for dinner and the evening. She's still having smell/taste issues, and can't abide a lot of food, particularly beef (smells like vomit).
So....we're ordering in Thai.
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Sorry, working today, no grillee.
I thought the original post was going down the trail of the old watermelon barbecue joke....A bunch of couples get together for a campfire and a watermelon barbecue. You take the watermelon and inject it with vodka, then throw it on the fire.
When the watermelon explodes, you grab up your date and go hunt a piece.
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Ended up just pan frying them but, 1/2 lb stuffed burgers. Fresh garlic, onion and peppers minced by hand, sautéed in butter. Plus, 5 year old aged cheddar stuffed between two 1/4lb patties of fresh ground chuck. Everyone had their choice of cheese. Mrs. went with Swiss, daughter went with provolone.
A can of Bush's baked beans.
I ate my burger like a steak. No bun.
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Ended up just pan frying them but, 1/2 lb stuffed burgers. Fresh garlic, onion and peppers minced by hand, sautéed in butter. Plus, 5 year old aged cheddar stuffed between two 1/4lb patties of fresh ground chuck. Everyone had their choice of cheese. Mrs. went with Swiss, daughter went with provolone.
A can of Bush's baked beans.
I ate my burger like a steak. No bun.
@mark said in Whatcha Grilling?:
I ate my burger like a steak. No bun.
Yeah. I'm tempted to try that as well. When I make burgers (about ¼ lb per patty) I'll put two patties on one bun for myself, and one for the management.
Onion, and blue cheese. Salt and Pepper. No mustard or ketchup.
I should try this without the bun - it adds little taste, and ends up being little more than additional carbs and calories.
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No, just treating the burger as the protein, much like lamb or chicken lula. Really quite delicious and very quick and easy dinner. Quarter pound burger, green salad and corn on the cob and voila!
Actually, if MFR and The Princess loved tomatoes like I do, I'd just serve sliced tomatoes this time of year. Alas, they do not.
A lot of groceries make up bacon cheese, mushroom, gouda, chicken or lamb burgers pre seasoned. Fresh Market's mushroom gouda ones are especially good.
More friends coming over tonight so I will smoke a couple racks of ribs. Or maybe just oven roast them. They turn out REALLY well with this recipe, although I don't use their rub. Too spicy for my audience.
https://www.allrecipes.com/recipe/220987/baked-bbq-baby-back-ribs/
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I’d like to think that they would get a little inventive with equipment they are already carrying…
