Anyone have any new summer treats to add?


Sauldo..I expanded my mind and tried humus the other day...I thought it tasted like someone barfed on a sugar free gingerbread man.

sweetcorn is coming in, and its top notch this year.

saturday....grilled spiced chicken quesadillas
Sunday lunch...Iowanian Tbones, grilled sweet corn and watermellon
Monday...Grilled sweet corn, iowani-burgers, fresh cucumber salad

Coming soon...Raspberry Pork chops and sweet corn.


I'm looking for something new to add to the rotation.

Its tailgate season. I'll bump this so people can try some of these great recipes and hopefully so more will be added.

If you really like steak rare and tender (as I do): Ensure the steak is at least 1 1/2 in thick. Start cooking them by laying them on their edges. After searing the narrow edges, cook the steaks by searing both flat sides and then placing them in a less heated area of the grill and cook them slow until the meat is red and warm inside. Baste with butter and garlic for the last 5 minutes or so. They will come out tender and juicy with TONS of flavor.

Anyone know how to grill an appendix? I just found one.

Ok,

I've a brisket on the smoker for the tailgate tommorow. I have seen somewhere on the planet that you need to smoke one for about 10 hours. I'm at 5 hours now and the meat is at 160. Do you think I have the smoker too hot or do I just keep smoking it longer regardless of internal temp.

I have smoked several before but usually pull it at 5-6 hours and while quite tasty it is usually somewhat tough and chewy.

I have had brisket when i come back to visit family and it normally just falls apart in your mouth.

Ideas, oh masters of the smoker?

Less heat more time...you are looking for a good smoke ring, dark pink center and lots of juice. If you have the heat too high you'll lose the juices. I'm starting 15lbs of salmon tonight. I use a bradley smoker. it has the ability to cold smoke. I usually don't turn on the heat until about the last 3 hours. good luck!

Hey kc fan where in idaho are you??

B_C:

Your briskett temp seems a little high for 5 hrs. How big is your brisket? Is it a full brisket (10+ lbs) or just the flat (<6 lbs)? That could explain the difference in cooking time.

Regardless, I'd take that pupp up to 190 F, at least. If you are concerned about it drying out, wrap it in foil. You'll break down more connective tissue and melt more of the fat out if you take it up to the higher temp.

I use a smoker temp of 210-220 F.

I'm still working towards perfection on briskett, so take what I say with a grain of salt. If you're happy with your past results, just keep doing the same thing.

Mountain Home.

nice, Are you going to the BSU game tommorrow??

No, I've got the salmon to monitor, and my daughter is a cheerleader for the local optimist football league, so I'll be watching them. A guy that works for me is Zabranskys roommate (and a couple of the receivers?). He can get me free tickets, I guess the seats are in the upper section though. I need to go to a BSU game before I leave for Korea in Dec.

Yea Stop by and have a beer or some food. I have a 72 winnebago white w/ blue w outlined in orange. Boise State accross the front. sI'll be the drunk white guy. :)

Good thread. I will have to try some of those recipes out...

I dont have the skills of some of these posters...but Here are a few quick and easy ideas for some tasty meals...


Hamburgers Go a step above those pile of frozen patties that dont taste like much..

Get some ground beef.
Use whatever seasonings you like (garlic salt, Lawry's, Grill mates Montreal steak seasonings, creole seasonings, or any other flavor you like)
Wash your grubby paws
Mix all the seasonings in the beef and hand pack them into burgers.

I like to baste each side of the burger with plenty of Gates BBQ sauce, slap them on the grill and enjoy...

Good sides are bush's baked beans, and anything else you like.

Marinated Chicken Breastsesses

Not a tough one at all either...

Get some of that Lawrys 30 minute marinade found at your local store and some boneless, skinless chicken breasts.

All you gotta do is poke a bunch of holes in the chicken breasts and use the whole thing of lawry's marinade and place them in tupperware and place in frigde for 24 hrs. They BBQ great.

I like to use some Corn and Garlic Bread to go along with this.


Nothing fancy, but a couple of quick ideas to make a couple of good meals...

A 2 day marinade i always love is 1 bottle teriyaki, minced garlic, orange and pineapple juice. No set amounts just go til' it looks right & marinate 48 hrs. Perfect for chix but good w/ pork n' beef to. The citric acid in juices really does great job for tenderizing.

Boog-burgers...fresh ground round,diced onions,A-1 sause,chili seasoning,ritz-crackers crumbed,mix all well,make into 1/3 lb patties about 1 inch thick,grill till almost done,brush on more A-1,top with a mixture of jack,swiss and sharp chedder,after cheese melts,grill your buns inside down with onion-butter,put that patty in between them buns,wash down with a red-beer with a little A-1,or a bloody-mary with a little A-1..damn good and good for you.....