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Tonight on the Weber
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no twitch muscles



Joined: 02 Sep 2005
Posts: 2790
Location: Tennessee

PostPosted: Wed Nov 19, 2008 11:40 pm    Post subject: Tonight on the Weber Reply with quote

Pork Tenderloin in a honey dijon sauce
Couscous
Steamed Green Beans
Sour dough bread? Not sure there.

Wattle Creek Cabernet
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Judy Denver



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PostPosted: Thu Nov 20, 2008 5:31 am    Post subject: Reply with quote

You post this on my birthday and don't invite me? Just one word will do:

PRICK!

(Of course, since I don't eat red meat, the pork thing could have been a deal buster, but still....)
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2Ls



Joined: 23 Jun 2005
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PostPosted: Fri Nov 21, 2008 5:58 pm    Post subject: Reply with quote

Pork is the other white meat, remember?

Ian, how did you make couscous on the weber? (note how I'm not questioning cabernet with tenderloin...)
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no twitch muscles



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PostPosted: Fri Nov 21, 2008 6:13 pm    Post subject: Reply with quote

2Ls wrote:
Pork is the other white meat, remember?

Ian, how did you make couscous on the weber? (note how I'm not questioning cabernet with tenderloin...)


The cabernet went surprisingly well with the tenderloin. Thow out your old assumptions!

Umm, the couscous was done on the stove. So maybe I should have said "Tonight, some of my dinner on the Weber"
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Trent



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PostPosted: Fri Nov 21, 2008 10:40 pm    Post subject: Reply with quote

Grilling monkey on Sunday eve?
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no twitch muscles



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PostPosted: Fri Nov 21, 2008 11:32 pm    Post subject: Reply with quote

Trent wrote:
Grilling monkey on Sunday eve?


Ian grilling monkey or monkey grilling Ian? Soon we will know.
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2Ls



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PostPosted: Wed Apr 22, 2009 10:27 pm    Post subject: Grilling April 22 Reply with quote

Grilled chicken breast with honey/pineapple marinade.

Grilled celery with Italian dressing.

Grilled canteloupe.

Poolside.
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Doctor F



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PostPosted: Wed Apr 22, 2009 11:42 pm    Post subject: Re: Grilling April 22 Reply with quote

2Ls wrote:

Poolside.


Prickette.

Last night on the Weber:

BBQ chicken thighs
Lamb chops

misty rain
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no twitch muscles



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PostPosted: Thu Apr 23, 2009 12:31 pm    Post subject: Re: Grilling April 22 Reply with quote

2Ls wrote:
Grilled chicken breast with honey/pineapple marinade.

Grilled celery with Italian dressing.

Grilled canteloupe.

Poolside.


Grilled Celery? Hmm. I guess you just throw it on for a second? Otherwise, it seems as if it would turn to mush
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2Ls



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PostPosted: Thu Apr 23, 2009 2:54 pm    Post subject: Reply with quote

Brush the celery ribs with some salad dressing, then they can go on direct flame for about 2 minutes per side. Not crunchy, but firm, more so than stew celery.
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Snowman



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PostPosted: Thu Apr 23, 2009 3:08 pm    Post subject: Reply with quote

Birthday dinner for Mrs. Snowman tonight. Grilling pork tenderloins currently marinating in soy/vinegar/EVOO with ginger and mango. Sweet potato coins and asparagus.

One of the Snowkids made a flourless chocolate cake with caramel sauce.
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Judy Denver



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PostPosted: Fri Apr 24, 2009 4:37 am    Post subject: Reply with quote

Snowman wrote:
One of the Snowkids made a flourless chocolate cake with caramel sauce.


Prick!
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2Ls



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PostPosted: Tue Jun 02, 2009 1:27 am    Post subject: Reply with quote

Apricot glazed salmon and Broccoli

Spoonful of apricot preserves
half a spoonful of butter
a few shakes of basil leaves

melt in microwave, then brush on flesh side of a salmon steak.
Grill for about 4 minutes, then glaze the skin side, flip and grill for another 3-4 minutes.

Broccoli - Cut into spears, sprinkle olive oil, kosher salt & pepper. Grill in foil boat, turning frequently, about 4-6 minutes.

Frank, thanks for the cornish hen recipe, that's on the list for this weekend!
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littlewally and farnk



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PostPosted: Tue Jun 02, 2009 4:36 am    Post subject: Reply with quote

2Ls wrote:
Apricot glazed salmon and Broccoli

Spoonful of apricot preserves
half a spoonful of butter
a few shakes of basil leaves

melt in microwave, then brush on flesh side of a salmon steak.
Grill for about 4 minutes, then glaze the skin side, flip and grill for another 3-4 minutes.

Broccoli - Cut into spears, sprinkle olive oil, kosher salt & pepper. Grill in foil boat, turning frequently, about 4-6 minutes.

Frank, thanks for the Cornish hen recipe, that's on the list for this weekend!


Man, I had them for lunch today, STILL TASTY!! YUM YUM YUM! let me know.. oh did I mention I brined the hens?
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2Ls



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PostPosted: Tue Jun 02, 2009 12:27 pm    Post subject: Reply with quote

Does that mean you let them swim in brine-water? Hot, cold, what temp? How long?
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2Ls



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PostPosted: Fri Apr 09, 2010 11:05 pm    Post subject: Reply with quote

Hey Ian, whatcha been smokin' lately?

Last night was easy:

Ham steaks
Breakfast taters tossed w/ garlic & olive oil
Asparagus, also tossed with olive oil and a splash of lemon.

yum.
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JonD



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PostPosted: Sat Apr 10, 2010 1:22 am    Post subject: Reply with quote

I doubt I'll EVER come near a Weber again.

Too many scars.
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Barbara



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PostPosted: Sun Apr 11, 2010 2:03 am    Post subject: Reply with quote

seared salmon filets served over french lentils and aromatics w/ a side of roasted asparagus. More than a little chardonnay. Very delic.
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Jimmy Jam



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PostPosted: Sun Apr 11, 2010 4:37 am    Post subject: Seared Asian Tuna Reply with quote

A few years ago I saw Rick Bayless on some funky-ass, Saturday afternoon public television show prepare grilled Asian tuna. Musta been a rain delay in a ballgame for me to watch the entire show, but it looked good and tonight I finally tried to duplicate it. I served it with grilled asparagus and garlic mashed potatoes. It was good. Here goes:

1 lb of fresh tuna, marinated in 2 T soy sauce, 2 T sesame oil and a squeeze of lemon for about half an hour. Then coat the tuna with sesame seeds. You needn't cover every speck of the fish, but the more the merrier.

Meanwhile prepare your charcoal in one of those chimney-type charcoal starters. You know, the thing that looks like a aluminum beer stein, complete with wooden handle. Pour the charcoal in the chimney and light crushed up newspaper in the bottom. Then wait 30 to 45 minutes until the coals are really hot.

Now, instead of pouring the hot coals in the grill, you're gonna cook the tuna directly over the chimney top. Bayless used a small piece of a screen that he bought at the local hardware store. I used the grill from the Weber that I oiled up with a paper towel and sesame oil.

Sear the tuna not even a minute on each side, i.e., top, bottom and each side. So maybe 4 minutes total. You'll hear the sesame seeds popping while it cooks. The fish will be seared on the outside, and very medium rare in the middle. Perfect.

Once done, pour the coals into the Weber and grill the asparagus which is marinated in the left-over marinade from the fish. Add a splash of soy and drizzle a bit of sesame oil on top and cover for about 2 minutes. The asparagus spears don't take long either because you're grilling them directly over the coals.

Tonight I served this with garlic mashed potatoes (which I prepared first) and had it with a few Franziskaner hefe-weisses. Probably not the ideal pairing, but I had left over lemon.

I also grilled a whole chicken afterward, so as not to waste the hot coals. I over cooked the chicken because I enjoyed the hefe-weisse a bit too much.

Bon appetite!
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Leather



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PostPosted: Mon Apr 12, 2010 12:40 am    Post subject: Reply with quote

waiting for my weber to be delivered.
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no twitch muscles



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PostPosted: Fri Apr 23, 2010 12:18 pm    Post subject: Reply with quote

Back to Salmon and Asparagus with some long grain brown rice (not on the Weber).

70 degree weather and low humidity.
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T-Mu



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PostPosted: Fri Apr 23, 2010 5:30 pm    Post subject: Reply with quote

Can I just say how jealous I am of all of you?

When I lived in Philly, I had a giant deck and a grill off the back of my apartment. It was wonderful.

Now, living in New York, times are tougher: I don't even have a proper kitchen but instead a wall of my living room is the kitchen. The boyfriend actually said the other day that he wanted to grill something, so did I have any idea where the George Foreman was?

THAT'S NOT GRILLING.

Anyway, keep the menus coming, even though I'm jealous.
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2Ls



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PostPosted: Fri Apr 23, 2010 10:30 pm    Post subject: Reply with quote

Bought some cedar planks from WOOT - can anyone tell me how to use them on the Weber?
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Dawnie



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PostPosted: Sat Apr 24, 2010 4:14 am    Post subject: Reply with quote

T. Musacchio wrote:
The boyfriend actually said the other day that he wanted to grill something, so did I have any idea where the George Foreman was?

THAT'S NOT GRILLING.


Doesn't he know they can revoke his Man Card for that sort of thing?
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2Ls



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PostPosted: Sat Jul 17, 2010 12:00 am    Post subject: Reply with quote

Applewood marinated turkey breast, and asparagus tossed with olive oil and sea salt.

a few perogies to round it out (ok that's not on the grill)
strawberry margarita.
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tom



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PostPosted: Thu Jul 22, 2010 6:30 pm    Post subject: Reply with quote

Red peppers stuffed with rice, diced tomatoes, butter beans, black beans, white corn, and mushrooms, grilled over hardwood charcoal. Mushrooms and onions grilled with a little olive oil on the side. Very nice.
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Doctor F



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PostPosted: Thu Jul 22, 2010 9:39 pm    Post subject: Reply with quote

tom wrote:
Red peppers stuffed with rice, diced tomatoes, butter beans, black beans, white corn, and mushrooms, grilled over hardwood charcoal. Mushrooms and onions grilled with a little olive oil on the side. Very nice.

You're missing one important thing there, Tom. Directions! What time should I be there.
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1L



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PostPosted: Fri Jul 23, 2010 12:15 am    Post subject: Reply with quote

BBQ Chip Chicken, Fresh Corn on the Cob, Homemade Baked Beans, and a green salad with fresh lettuce from the garden.

Yum!
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PostPosted: Fri Jul 23, 2010 9:00 pm    Post subject: Reply with quote

Doctor F wrote:
You're missing one important thing there, Tom. Directions! What time should I be there.


You can make any kind of rice you like. I like the microwavable bags of Uncle Bens simply because they are so fast and simple. I mix about 4 cups of rice with a can of drained butter beans, a can of drained black beans, a can of undrained diced tomatoes, a can of drained white corn, and whatever type of mushrooms I've got handy (usually canned button mushrooms). Basically just mix it all together over low heat.

For seasoning I either grill the mushrooms with some garlic before mixing it together or just add garlic powder to the mix. I also like to add some hot sauce and quite a bit of chili powder too, along with salt and pepper.

Once you get this all mixed together you simply stuff red peppers with it and then rub a little olive oil on the outside of each. I indirectly grill them for about 10 minutes with the lid of the Weber on.

Personally I like to add quite a bit of onion to the above recipe, but my wife and daughters don't like it, so you know who wins that battle.
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PostPosted: Fri Jul 30, 2010 3:34 am    Post subject: Reply with quote

Not tonight, but tomorrow: hanger steak and corn on the cob. Saturday is looking like a tri-tip. Sunday? Brats of course!
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PostPosted: Fri Jul 30, 2010 10:42 pm    Post subject: Reply with quote

Doctor F wrote:
tom wrote:
Red peppers stuffed with rice, diced tomatoes, butter beans, black beans, white corn, and mushrooms, grilled over hardwood charcoal. Mushrooms and onions grilled with a little olive oil on the side. Very nice.

You're missing one important thing there, Tom. Directions! What time should I be there.


Tom, I think he was looking for, "two blocks south, turn right at the 7-11, second house on the left, serving @ 7PM..."
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PostPosted: Sat Jul 31, 2010 4:46 am    Post subject: Reply with quote

Lunch today -- lamb souvlaki with zucchini, mushrooms, yellow bell peppers and red onions, served over Israeli couscous and topped with goat cheese.
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stihl going



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PostPosted: Sun Aug 01, 2010 1:53 pm    Post subject: Reply with quote

Tonight will be a whole ham on the weber cooked over indirect heat for about 3 hours. It will be liberally glazed with an orange molassis and pineapple chips. Corn will be roasted for the final 20 minutes.
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kent



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PostPosted: Mon Aug 02, 2010 2:01 am    Post subject: Reply with quote

Do folks with perfect teeth get corn-on-the-cob kernels stuck in their teeth?
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Running slow40 Hazelnut Butter Rutabagas Bulgur - the new tofu brussels sprouts ART Neti Pot 16 cool.
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Jimmy Jam



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PostPosted: Mon Aug 02, 2010 4:15 am    Post subject: Reply with quote

kent wrote:
Do folks with perfect teeth get corn-on-the-cob kernels stuck in their teeth?


My teeth may not be perfect, but yes, I get corn kernals stuck in them.

Nothin' better than grilled corn-on-the-cob this time of year. Tonight I served it with grilled asparagus and swordfish sprinked with fresh lime (no lemon) and tarragon. It was delish.

For dessert, I took Melina's suggestion and went to the Village Creamery. http://www.centerstagechicago.com/restaurants/village-creamery.html

It's a Filipino family-owned ice cream joint that features traditional, as well as exotic flavors like halo-halo, lychee, jackfruit, avacado, and purple yam, to name a few. I settled on the buko pandan (coconut infused with pandan leaves) mango and something called whiskey ice cream, which tasted a lot like super-rich butterscotch. Yum!
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PostPosted: Sat Oct 16, 2010 3:12 am    Post subject: Reply with quote

Lobster. For like the sixth time since L season opened.
Zorro is a MA. CHINE.
Takes out the paddle board. Sets traps. Comes home w 5 L each time.
He's the amazing hunter-gatherer. I needed this Friday. I did.
Pumpkin ale. L tail.

Finally. Friday.

[img][/img]
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BarbM



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PostPosted: Sat Oct 16, 2010 1:53 pm    Post subject: Reply with quote

Holy crap. That's the best food porn I've ever seen. I may make it my screen saver.
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Judy Denver



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PostPosted: Sat Oct 16, 2010 10:46 pm    Post subject: Reply with quote

Wow. I'm coming over. Now. So I hope that Zorro has been busy again today.
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no twitch muscles



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PostPosted: Fri Oct 22, 2010 6:15 pm    Post subject: Reply with quote

Temperature is ccoling off. I think it is time for the pork tenderloin marinated in the honey, mustard, beer sauce along with some grilled potatoes and asparagus.
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GregC



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PostPosted: Fri Oct 22, 2010 6:30 pm    Post subject: Reply with quote

no twitch muscles wrote:
Temperature is ccoling off.


A fine Idea.
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no twitch muscles



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PostPosted: Fri Oct 29, 2010 8:22 pm    Post subject: Reply with quote

Chicken Yakitori:

10 boneless, skinless chicken thighs, about 2 pounds, cut into 1 to 1-1/2-inch pieces
1 tablespoon vegetable oil
1 teaspoon kosher salt
1/4 teaspoon ground black pepper

Sauce
1/2 cup low-sodium chicken stock
3 tablespoons soy sauce
3 tablespoons mirin (sweet rice wine)
2 tablespoons fresh lemon juice
1 tablespoon light brown sugar
1/4 teaspoon ground black pepper

1. Fill a chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and let the charcoal burn down to high heat (450° to 550°F). Leave all the vents open.

2. In a medium bowl combine the chicken pieces with the oil, salt, and pepper and mix well. Thread the chicken pieces through their centers on the top half of the skewers. The chicken pieces should touch, but do not cram them together. Refrigerate until ready to grill, or as long as 2 hours.

3. In a small saucepan mix the sauce ingredients. Bring to a boil over medium-high heat and cook until the liquid is reduced to 1/2 to 3/4 cup, about 5 minutes, stirring once or twice. Remove the saucepan from the heat.

4. Brush the cooking grates clean. Place a strip of aluminum foil on the cooking grate over the empty section of the charcoal grate or over an unlit burner. Grill the skewers over direct high heat, with the bare wooden section of the skewers placed over the foil. Close the lid and cook until the meat is lightly charred on the surface, 4 to 5 minutes, turning once and swapping their positions as needed for even cooking. Open the lid and begin turning and basting the chicken with the sauce (you may not need all of the sauce) until fully cooked, 3 to 5 minutes longer. Remove from the grill and serve warm.

Serves: 4 to 6


Wine pairing please?
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2Ls



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PostPosted: Fri Feb 04, 2011 8:07 pm    Post subject: Reply with quote

Not the weber, but last weekend's date night by the fire pit:

Graham Crackers
Peanut butter
Nutella
Marshmallows
Skewers

Rum

Roast marshmallows over hot coals, turning often and DON"T LET THEM catch fire. Smear peanut butter on 1/2 of a graham cracker, and Nutella on the other half. Smoosh roasted marshmallow betwen them and make a gooey yummy S'more+...wash down with rum mixed with your favorite mixer...
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kent



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PostPosted: Mon Apr 04, 2011 2:47 am    Post subject: Reply with quote

Brats!!
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kent



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PostPosted: Mon Apr 11, 2011 2:15 am    Post subject: Reply with quote

Tri-tip!

Edited to add: Damn, that was good!
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Jimmy Jam



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PostPosted: Tue Apr 12, 2011 7:06 pm    Post subject: Reply with quote

Got an early birthday present over the weekend. A new Weber Genesis series gas grill. This one has a side burner and a "sear station." I love it!

On Sunday it was 83 in Chicago, too hot to cook indoors. That night we had seared tuna with Asian noodles. I boiled the noodles on the side burner while the sear station was heating up.

Asian Noodles:

8 oz thin spaghetti
3 T soy sauce
1 T balsamic vinegar
1 T oil
1 t sugar
2 scallions finely chopped
1 t fresh ginger, finely chopped (or 1/4 t dried ginger)
1 t sesame oil

Cook the noodles, drain and set aside
Prepare remaining ingredients in large bowl. Add cooked noodles, toss and let stand for 15 minutes.

No Asian beer, so we settled for Allagash white. http://allagash.com/white.htm
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kent



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PostPosted: Tue May 24, 2011 2:30 am    Post subject: Reply with quote

Brats & corn on the cob!
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PostPosted: Tue May 24, 2011 4:30 pm    Post subject: Reply with quote

Hamburgers, if it doesn't rain too hard.
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kent



Joined: 23 Jun 2005
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Location: The wrong end of a leash

PostPosted: Sun Jul 24, 2011 2:13 am    Post subject: Reply with quote

Pesto chicken breasts, corn on the cob, naan.
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richfscott



Joined: 24 Jun 2005
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PostPosted: Fri Oct 21, 2011 9:46 am    Post subject: Reply with quote

kent wrote:
Pesto chicken breasts, corn on the cob, naan.


Cheese and Rice, kent, that's like 3 months ago. Have you eaten nothing since, my man? Also, pesto is Italian for "Satan's jock itch cure."
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Doctor F



Joined: 24 Jun 2005
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PostPosted: Mon Oct 31, 2011 10:22 pm    Post subject: Reply with quote

Hamburgers.
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