The trick is to smoke the meat and not make the meat smoke
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A Few of My Favorite Things - Pt. 4

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Continuing on with this blog series A Few of My Favorite Things, Part 4 of this blog entry will cover items from the Fish and Lamb Sections of my site. I was debating whether to include a grilled fish entry, since there is only one grilled fish item on my site. I decided to go ahead and include it, because while there is only one item of the site, I’ve grilled quite a bit if fish in the days prior to my site and the item I am listing is the best grilled fish I’ve turned out. Each item has the recipe name and a thumbnail of the cookbook the recipe came from. In the case of a thumbnail with a generic web link symbol, the recipe came from an internet source. Clicking on the recipe name link will bring you to the picture page for that recipe, where you can learn more about the recipe and its source-either the cookbook name, and page number or a link to the website.

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BEST FISH - GRILLED:

Name:
BASIL GRILL TUNA
Source:
How to Grill

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The recipe came from an episode of Steven Raichlen’s Primal Grill TV show featuring recipes you could make in a hurry. The 1” (2.5 cm) tuna steaks were marinated in something more like a pesto. You could marinate it for as little as 30 minutes, but I let it sit the refrigerator for 2 hours. The fish grills for 3 minutes a side to reach medium-rare. This was a very tasty recipe, that really wasn’t much more difficult to make than a simple hamburger. Win Win.

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BEST FISH - SMOKED:

Name:
BALSAMIC SMOKED HADDOCK
Source:
Fish & Shellfish Grilled & Smoked

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This recipe turned out a fish that was better in most ways than my favorite fish dinner: Fried Haddock. It is even easier to make than fried haddock. The fish was marinaded in the fridge using a simple marinade for an hour and then is smoked for 1 1/2 to 2 hours using pecan wood. The fish was actually tastier and more moist than a fried haddock. The only advantage the fried version has is the crispy battered skin.


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BEST LAMB CHOP:

Name:
LAMB CHOPS WITH INDIAN SPICES
Source:
Weber’s Way to Grill

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This was a meal that was quick to prep and cook and turned out a very tasty product for very little time and effort. It started by my cutting chops from 3 Frenched racks of lamb. The lamb gets marinaded for two hours using a blend of Indian influenced herbs and spices. After that it was a quick 2-3 minute per side direct grill and the chops were ready to eat. There was a wonderful contrast between the sweet tasting Indian spices and the charred flavor from grilling.


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BEST LEG OF LAMB - BONE - IN:

Name:
MECHOUI OF LAMB
Source:
Primal Grill

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Just from the pictures in the cookbook, I knew I would love the leg of lamb recipe. They know how to do lamb right in the Middle East and this recipe was no exception. The bone-in leg of lamb was studded with chunks of onion, garlic and ginger. It gets basted with a thick chunky sauce with diced herbs and spices. The lamb gets taken to a rather high 190 degree (88 C) temperature and is sliced and served with the remaining sauce. Despite being taken to a rather high temperature, the meat was moist and tasty with a wonderful blend of herbs and spices.


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BEST LEG OF LAMB BONELESS:

Name:
GRACE’S GINGER LEG OF LAMB
Source:
BBQ USA

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This recipe for a boneless leg of lamb was oriental influenced in it’s choices of herbs, spices & sauces. The lamb was studded with slices of garlic and ginger and then gets marinated in a sauce that is very oriental in its choice of ingredients. I rotisserie grilled the lamb instead of indirect grilling it as called for in the book. Rotisserie grilling is always a good, if not better, substitute for indirect grilling. This lamb has a wonderful spicy and sweet flavor like the best Thai food. These Asian influenced flavors were a perfect match for the flavor of the lamb.

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Part 5 of this blog entry will cover my favorites from the
Pork Sections of this site.

OTHER BLOG ENTRIES IN THIS SERIES:

  A FEW OF MY FAVORITE THINGS - PT. 1 The best items from the Beef Section of this site
  A FEW OF MY FAVORITE THINGS - PT. 2 The best items from the Hamburgers, Hot Dogs, Paninis, Pizzas, Quesadillas and Sandwiches Sections of this site
  A FEW OF MY FAVORITE THINGS - PT. 3 The best items from the Poultry Section of this site
  A FEW OF MY FAVORITE THINGS - PT. 5 The best items from the Pork Section of this site
  A FEW OF MY FAVORITE THINGS - PT. 6 The best items from the Vegetables Section of this site
  A FEW OF MY FAVORITE THINGS - PT. 7 The best items from the Kebabs, Other, Soups & Stews, Salads, Sides & Desserts Sections of this site

  BACK TO BBQ BLOG 2011
  ARCHIVE OF BLOGS: 2011
  INDEX OF BLOGS: ALL YEARS

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