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Boat Grilling
04-24-2010, 12:46 PM
Post: #11
RE: Boat Grilling
(04-24-2010 08:03 AM)Brutus Wrote:  
(04-24-2010 03:59 AM)Synthetic Wrote:  
(04-23-2010 04:11 PM)Brutus Wrote:  
(04-23-2010 03:51 PM)Entre Nous Wrote:  
Quote:Great thought! I will arrange to have some lamb cut up at the butcher... Perhaps some Shrimp and well... Shish Kebobs... excellent idea!

That will fill the requirement of an interesting entree yet easy to prepare with low amount of mess. Additionally I received a great recipe from our grilling chef at Viking Range for garlic onion potatoes in foil...

Thanks for the idea! I'll post pics...
Happy to help! I look forward to seeing your pictures.

Now, about that potato recipe...can you share? ;-)

Ditto on sharing the potato recipe....Bring it!

It is rather simple, but he swears it will compliment well:

- 1 12oz bottle beer
- 4 potatoes, cubed
- 1 red onion, sliced
- 1 tbsp Tony Chachere's Creole
- 1/2 tbsp dried cilantro
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 tablespoons butter
- Reynolds heavy aluminum foil

1. Measure out 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with spices, salt and pepper, and dot with butter. Wet lightly with beer then wrap into a flattened square, and seal the edges.
2. Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once.
No Garlic?

oops forgot 1 cloves diced garlic with the veggies... heh

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04-26-2010, 03:31 PM
Post: #12
RE: Boat Grilling
A dessert that works well for that sort of occasion is to prepare a fruit topping (berries, kiwi, whatever in simple syrup, maybe with a little fresh mint), and served poured upon grilled slabs of pound cake. The cake slices toast nicely on the grill...slice, toast, pour, and serve.

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04-26-2010, 03:33 PM
Post: #13
RE: Boat Grilling
(04-26-2010 03:31 PM)Nanobabe Wrote:  A dessert that works well for that sort of occasion is to prepare a fruit topping (berries, kiwi, whatever in simple syrup, maybe with a little fresh mint), and served poured upon grilled slabs of pound cake. The cake slices toast nicely on the grill...slice, toast, pour, and serve.

that sounds delightfully perfect! I think I will try it out this weekend...

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