The trick is to smoke the meat and not make the meat smoke
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A Few of My Favorite Things - Pt. 6

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Picking back up and continuing where I left off from the blog entry A Few of My Favorite Things - Pt. 6, this blog entry will cover items from the Vegetables Section of my site. I will mention to people that I tend to be a meat and potatoes kinda guy when it comes to veggies. So besides having two potato entries, this list may be the most personal one of this entire blog series. Other than grilled corn which is another favorite, the rest of these tend to fall in the category of: “Well if I have to have a veggie, I like these. So I guess what I am trying to say (and not very well so far), is you might want to try some of the other entries in my Vegetables section, because many of them were big hits with the true veggie lovers. 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 VEGGIES - Asparagus:

Name:
GRILLED ASPARAGUS
Source: Serious Barbecue

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This recipe is one of two in this entry that I just made this week. I expected good things from the Cheesy Taters recipe further down this page, but this asparagus recipe was a surprise hit considering I am not a huge asparagus fan. The recipe is typical of Adam Perry Lang’s recipes where it builds up layers of flavors. These asparagus can be served hot, cold or at room temperature. When they are hot off the grill they are tossed in a sherry-shallot vinaigrette mixture and covered with fresh tarragon leaves. When they are plated they get some more of the vinaigrette mixture, plus fresh squeezed lemon juice. Grilled is the only way I’ll even look at asparagus and the flavors added in this recipe made me look twice for sure.


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BEST VEGGIES - Carrots:

Name:
ORANGE GLAZED CARROTS
Source: Weber’s Way to Grill

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With certain exceptions I am not a huge carrots fan, but I do REALLY LOVE this way of serving them. The carrots are marinated in a mixture containing butter and 2 tbsp. of orange zest, among other things. They get grilled for 8 minutes and when they come off the grill they get coated with the remaining marinade and sprinkled with fresh Italian parsley. Despite the relatively small amount of orange zest in the marinade/finishing sauce, the orange flavor comes though in a BIG way.


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BEST VEGGIES - Corn:

Name:
GRILLED CORN
Source:
How to Grill

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Corn on the cob is one of my favorite items from the grill despite the fact it is a veggie. While there are some other recipes in the veggies that build on this simple grilled corn on the cob recipe, adding more flavors, I think this is a case of less is more. While I love some of those other recipes too, this is my favorite way so far. The corn is grilled out of the husk and is essentially ready to eat when it comes off the grill. It has already been buttered and had salt and pepper applied before it went on the grill. So after cooking for 2 minutes x 4 sides you are ready to dig in. The high heat helps bring out the natural flavors in the corn. It really doesn’t get better than this.


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BEST VEGGIES - Green Beans:

Name:
GREEN BEANS WITH LEMON OIL
Source:
Weber’s Way to Grill

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After you’ve had grilled green beans you’ll probably never want to go back to plain old green beans. This recipe’s prep took a while but it is a quick cook on the grill. You make a flavored oil by boiling some olive oil with red pepper flakes, lemon peel & thin sliced garlic in it. The oil cools for an hour or so and it absorbs the flavors of the solids in it. After straining the oil, the green beans are tossed in it and grilled on a grill pan. The last step before serving is to squeeze out the juice from some lemons onto the hot beans. The flavor is truly excellent and far better than simple green beans.


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BEST VEGGIES - Mixed Veggies:

Name:
SWEET POTATOES GREEN BEANS DIABLO
Source:
Foil Packet Meals Website

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This was a foil packet recipe where the veggies and some dry & liquid ingredients are sealed in a foil packet and are cooked on the grill. The veggies are in effect steamed and they come out infused with the flavors included in the packet. This was a very tasty mixture and despite having diablo in the name, they aren’t over the top hot, just nice and spicy.


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BEST VEGGIES - Potatoes:

Name:
CHEESY TATERS
Source:
America’s Best BBQ

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Along with the Grilled Asparagus, this was the second recipe I made just this week. This recipe jumped off the page at me as having the potential to be excellent. Frozen shredded hash browns are thawed and combined with butter, cheddar cheese, onion, cream of chicken soup, salt & pepper. These items are smoked in a large disposable foil pan for 3 hours at around 250 degrees (121 C). It doesn’t get simpler than that and taste better than this. The flavor was out of this world.


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BEST VEGGIES - Potatoes:

Name:
SMOKED POTATOES
Source:
How to Grill

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Smoked is now my favorite way to make baked potatoes. The recipe is simple: coat the potatoes with EVOO and season with salt and pepper. Then it is off to the smoker for 2 to 3 hours. The smoke infuses the skins with wonderful flavor and folks who don’t like the skin actually eat some of these skins.


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BEST VEGGIES - Sweet Potatoes:

Name:
HONEY LIME SWEET POTATOES
Source:
Williams-Sonoma Essentials of Grilling

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These sweet potatoes get cut into parboiled and cut into thick crescents. They get brushed with butter and then it is off to the grill. While grilling they get brushed with a honey-lime glaze. The only difficult part is turning 30 or more potato wedges as quickly as you need to. I suggest a grill basket where you can turn them all at once. Then you can get to basting the second side and not worry about them burning. These pair well with many dishes, particularly ham.
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Part 7 of this blog entry will conclude the series and cover my favorites from the
Kebabs, Other, Soups & Stews, Salads, Sides & Desserts 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. 4 The best items from the Fish and Lamb 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. 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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