Quote:
Originally Posted by Dinny Blues
Perhaps asking your advice on some things might spark some creative energy.
I have been wanting to do some stuffed type things on the charcoal grill. Whole trout, salmon or walleye filets (for pinwheels), some kind of beef (also pinwheels), jalapeno and bell peppers.
I like the idea of crab meat in stuffing, but veggie and cheese based stuff is good, too. I do everything indirect and need something that won't turn my pinwheels into unmanageable glop.
I also want to try and pull off flaming deviled eggs, but I don't know why.
Dinny
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I've never done whole fish, but the Publix on my way home has been having whole fresh red snapper lately... I love snapper.
I've had crab and flounder and crab and steak, so I don't know how you could go wrong there. Make a stuffing out of trinity, lump crab meat, galic, mayo, egg, and breadcrumbs. Stuff inside the trout or roulade with some thin flank steak... that sounds pretty tasty.
I have to admit, I've done very little stuffing of food. My wife made a pretty great apple/cranberry stuffed pork tenderloin a couple months ago. It was very good.