Sat, 16 Jun 2007 13:09:00
Sometimes people can surprise you
I have a gas grill. Big shock, right? Anyway, most of the cast iron burner system was rotten, as were the heat plates and the smoker box. I wasn’t too sure I could mess with the gas system to install the burners, so I ordered the parts I needed and called a certain national chain that does home repair, as they also sell the grill under their name brand. I won’t say the name because I don’t want to get this guy in trouble, but they’ve been around a damn long time and they sell everything, and they aren’t Wal-Mart.
Well, the guy showed up, fixed my igniter before he even rang my doorbell, pulled out the old rusty burners, plopped the new ones in place and that was that. Turns out they just drop right in. I said ‘Wow, I feel silly having called you, I definitely could have done that.” He said that it took him all of three minutes, and since none of his ten customers that day wanted service until after noon, it was no bother. “I needed something to do for an hour, so I drove over here. It’s stinks, all morning is dead and all afternoon I’ll be running like crazy. I left the clips out of the burners for you so you can take these out and clean them whenever you want, and store them away for the winter. Anyway, call the number and cancel this appointment. You never saw me here today.”
Thanks, unnamed guy from unnamed national chain! You saved me a bunch of money this morning.
So, can you season cast iron grill burners the way you season frying pans? Also, with what should I re-christen the grill? Some NY strips? A nice marinated chicken perhaps? One of the neighborhood children? Slap me around with some grillin’ ideas.
Posted by JimK at 01:09 PM on June 16, 2007
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Categories: Personal, Recipes and Food
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Comments:
#2 Posted by JimK 
on 06/16 at 06:39 PM -
that sounds great...sort of a grilled/fried/broiled all at once thing. I might (gasp) leave off the skin on half the batch so as to not be tempted to eat frigging all of it. :)
#3 Posted by zoomzoom on 06/16 at 08:06 PM -
From the Washingtonian: Get Copper River Salmon. They’re in season now, so get it while you can. Here are some good grill recipes: Link
Have a taste of some good Northwest cooking!
#4 Posted by randyp5 on 06/17 at 01:51 PM -
Rumaki
Its called an appetizer but I can eat a plate full.
1 lb chicken livers
1/4 cup soy sauce
1/4 cup dry sherry
3 tablespoons brown sugar
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 tablespoon cooking oil
1 teaspoon toasted sesame oil
14-16 slices bacon
1 (5 ounce) can sliced water chestnuts, rinsed and drained
1/4 cup brown sugar
28-32 wooden toothpicks (not frilled)
Mix together the soy, sherry, 3 T of brown sugar, garlic, ginger, and oils in a resealable plastic bag.
Add chicken livers and mix gently.
Refrigerate 1 - 3 hours.
Preheat grill to high.
Drain marinade from chicken livers, chop larger chicken livers in half or thirds.
Cut each bacon slice into 2 pieces.
Place 1 slice of water chestnut on top of each 1/2 piece of bacon.
Top with a chicken liver and fold sides of bacon over.
Run a toothpick through the rumaki to secure it.
Grill rumaki for 8-10 minutes or until the bacon is cooked.
*I have omitted the marinade and just grilled the liver with the water chestnut and bacon alone, its good too.
Dont like chicken liver?
Espresso-Bourbon Steaks with Mashed Sweet Potatoes
Ingredients:
4 beef tenderloin steaks, cut 1 inch thick (about 4 ounces each) [I use Ribeyes or NY Strips]
2 to 4 teaspoons coarsely cracked black pepper
Mashed Sweet Potatoes (recipe follows)
Steamed green beans
Espresso-Bourbon Sauce:
1/4 cup bourbon
1/4 cup maple syrup
1/4 cup reduced sodium soy sauce
1 tablespoon fresh lemon juice
2 teaspoons instant espresso coffee powder
1/8 teaspoon black pepper
Instructions:
1. Combine all sauce ingredients, except pepper, in small saucepan; bring to a boil. Reduce heat and simmer, uncovered 12 to 15 minutes or until sauce is thickened and reduced by about half, stirring occasionally. Stir in pepper. Keep warm.
2. Prepare Mashed Sweet Potatoes. Meanwhile press coarsely cracked pepper on both sides of beef steak. Place steaks on grill over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes for medium rare doneness, turning once.
3. Evenly divide sauce onto 4 plates. Place steak on top of sauce. Serve with Mashed Sweet potatoes and green beans.
http://www.beefitswhatsfordinner.com/recipes/rcp_10750_00.asp
#5 Posted by GripeBoy on 06/18 at 01:41 PM -
I always spray the grill down with Pam before and after cooking. Spraying it after helps keep it from rusting.
#6 Posted by Noblebrown on 06/18 at 08:34 PM -
I have some excellent recipies, but, well, I don’t think you’d be interested and some of the ingredients can be difficult and/or dangerous to get ahold of.
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#1 Posted by working_man
on 06/16 at 06:21 PM -
Chicken under a brick. Wrap some bricks with foil. Marinate either chicken halves or quarters in EVOO, garlic, fresh rosemary and some basalmic vinegar for about 2-3 hours and then grill the chicken weighted down by the bricks. The skin comes out crispy and delicious....