Conference quark::mennotes-v1

    Throw it on the grill.
    
    Burn it all over.
    
    Eat it.
    
    

Marinate a steak in beer.  Pour more beer on while it barbeques.  One for
the steak, one for the cook.....     Great stuff!

    I enjoy adding Italian salid dressing to steaks and meats. Soak the 
    heck out of them and throw them to the Webber. Sorry, gas grills take
    out the charcol taste of it. And nothing like a good fire to burn away
    the troubles of you life....:) No, I am not an arsonist.:) But there
    are three things in life that make it worth it all to me. 
    
    1. A crackling fire,
    2. A babling brook
    3. A Zamboni cleaning the ice.:)

    Take one kielbasa. 
    Wrap in tinfoil.
    Before you close it, add 1/2 a beer (warm or whatever, doesn't matter,
      good way of using up stale ones at a party ;-)
    Wrap the tinfoil up good, so only a little beer spills on your way to
      the grill ;-)
    Throw it on the grill.
    If it was a cold beer, finish it.  If not, get one and finish it.
    The kielbasa should be ready in 1-2 beers ;-)
    
    Get the hottest, spiciest mustard you can find.  Cut kielbasa into
    little tiny pieces.  Get toothpicks.  Munch.
    
    Dave

    Take a potato, slice it, stab it, (violent mother aint I) add a pad of
    butter, spices, and roll it in foil. 
    
    How about buy a turkey, thaw it, draw and quater it and slow cook it
    on the webber! WOW! That was great! Also soaked it in salid dressing
    too before I sent it to the Webber. My daugher and I chomped on that
    bird for a week after and it is great cold too!
    
    George

    It ought to be a crime to put ANYTHING on good steaks.
    
    - M

    	A *great* but simple marinade for chicken...

    	Soak the chicken overnight in a zip-lock bag containing:

    		one part soy sauce
    		one part sweet rice vinegar
    		as much crushed garlic as you like

    	Woof! This comes out great! The vinegar and soy sauce really
    	penetrate deep into the chicken and give a wonderful flavor.
    	Also good for basting the vegetables sharing the skewer with
    	chicken shish-kabobs. Yum! :-)

    	-Erik

 Get some fresh tuna steaks. (swordfish, mako shark, halibut, monkfish, 
wolffish also work well). Marinate in the following marinade for 2 or 3 hours.
Grill (do NOT overcook! the flesh will be firm but not hard) about 5 minutes
per side over medium heat. Serve with rice or baked potatoes.

 marinade:

 1/3 cup virgin olice oil
 juice of 1 whole lemon
 1/2 tsp rosemary
 sprig or two of parsely
 1 TBS diced green onions
 1 or 2 large cloves garlic (diced or pressed)
 season w/ pepper

    
    never mind the grill, i'm going over to the doctah's ...

Yes, Doctah, that reads like the one I whipped up a few nights ago.
I used olive oil, lemon juice, crushed garlic and crushed basil as
a marinade for some fresh tuna steaks.  Um, Um.  I've also experimented
with chili oil and lemon juice, adds an extra bite.  My marinades are
always worked up on the spot, I seldom do the same exact one twice.

Other grilling; mix a pound of ground turkey with a package of onion
soup mix, form into burger patties.

Chicken grilling; marinade with whatever exotic salad dressing looked
interesting during the shopping trip ;-).  Partially cook in microwave
before grilling; retains juices on the grill much more successfully.

DougO

For some really great tasting burgers add 1 egg, chopped garlic, and 
Worcestershire sauce to ground beef.

And for you Kielbassa fans;

Cut up Kielbassa and place in a deep baking pan.
Add peppers, onions, mushrooms and lots of brown sugar
Bake in oven (or in covered grill) for about 35 minutes 
until meat is cooked.
The juices from the meat and vegetables mix with the brown sugar and
make a really delicious sauce. Its very popular whenever I make it.


Scott

    
    	Errrr.....what's Kielbassa?
    

>>    	Errrr.....what's Kielbassa?
    
Polish Sasauge. Mildly spicy and very good.

Scott

	Get enough ribeye steaks for everybody.  The night before,
	make up a mixture of Adolph's powdered meat tenderizer and
	pepper ( fresh-ground is best ).  You  want the spice mixture
	to look well-speckled with pepper, but not solid grey.

	Rub the mixture into the meat....both sides.  Wrap the meat
	in plastic, and put it in the fridge overnight.

	Next day, cook on the ol' grill, and watch your guests
	pass out from pure pleasure...

	Steve h

	P.S. This is a recipe I got from a fireman buddy... They
	     held a benefit barbecue every year with this recipe...
	     and always sold out. sch

What lousy kinds of steaks do you buy that you have to soak them overnight
in meat tenderizer?

			Steve

    Steve L.,
    
    	Try it! You might like the differnet taste!:) I use to say the same
    thing as you are now about meats. I am reformend.
    
    George

    Meat tenderizer???  All that salt????  I am not impressed.
    
    Can't we just pepperize it without all that tenderizer??  
    
    -Dotti.

Re: .16

No thanks - if I want my steaks full of papain enzyme, I'll go find a
"York Steak House", or the equivalent.  But hey, if you like them that
way, that's fine.

			Steve

>What lousy kinds of steaks do you buy that you have to soak them overnight
>in meat tenderizer?
>
>			Steve

	I know, sounds like treatment for shoe leather, doesn't it ?

	But keep in mind....I got the recipe AFTER I fell in love with
	the steaks it produced !

	Trust me .....

	Steve H

    The diffenence is like going to a steak house or to a gormette
    restrant. In a day and age where going out is like buying a new car.

    Just warn your guests that Adolph's Meat Tenderizer is pure Monosodium
    Glutamate - MSG.  I wonder what it does to one's stomach lining.
    
    Doctah that fish sounds great!  I love a touch of rosemary on a fresh
    fish steak.  Try fresh thyme sometime, also, (instead of the rosemary,
    not with).
    
    Take a rolled, boneless pork roast and coat it all over with a mixture
    of garlic powder, black pepper and crushed rosemary.  Put it on the
    Webber with the coals pushed to either side and a makeshift drip pan in
    the middle, the size of the roast.  Toss on a few pieces of applewood
    that have been soaking for at least a half hour.  (Nashoba Valley
    Winery boxes and sells wood from their own apple trees).  Cover and
    cook for, I dunno, about 3 beers worth in ML time.  ;^>   
    
    Remove a wedge from scrubbed potatoes and insert an onion slice.  Pack 
    with soft butter, sprinkle with pepper and/or grated cheese, wrap in foil 
    in place on the grill around the roast, directly over coals.  Open the
    foil the last 20 minutes or so to crisp the skins.  
    
    Split zucchini lengthwise.  Brush with butter or oil, season however you 
    like, (pepper, grated cheese, etc, NEVER salt), and place cut side down on 
    grill.  Put those on the grill the last 15 minutes or so, depending on the 
    size of the zucchini.  You can start them on their backs and turn them
    if you feel they'll cook more evenly.  And you have an entire meal done on 
    the grill.  Pick up a few bottles of Firestone White Cabernet to wash it 
    all down or if it's a chilly evening, a good, fruity Beaujolais like 
    Chiroubles.  If it's real steamy out, stick with the beer.  ;>
    
    I'm hungry!
    
    Sandy

Re: .21

No, Adolph's is not pure MSG.  It may contain MSG (so many things do), but
the principal ingredient is the enzyme papain.  It's "Accent" which is mostly
MSG.

				Steve

    re. 21  TALLIS::TORNELL
    
    Sandy, that sounds delicious.  I think it's time to light the fire!
    Thnx.
    
    -Dotti.

    Funny thing about BBQ'ing... it wasn't so long ago that that was the
    ONLY kind of cooking a man was allowed to do... I remember at one point
    when I was a little boy I was playing.... big sis came by and asked
    what I was doing.  I sid that I was [playing at] making lunch.  She
    replied that I couldn't do that because I was a boy.  Thinking fast,
    I said, "It's okay.  I'm doing it outside on the grill".
    
    This WAS 1967 in a conservative family, remember...
    
    As for my favorite BBQ recipe... in general, I just like to get the best
    meat possible and do as little as possible to it.  Good meat should be
    able to speak for itself 8-)  I MIGHT dust it with a small amount of
    salt or soy sauce and some garlic or garlic powder, but that's about
    it.  I save the spices for when I'm cooking indoors 8-)
    
    [Hey, my parents really appreciate my culinary skills NOW, but back
    when I was a tyke they fought tooth-and-nail to keep me OUT of the
    kitchen...]
    
    --jim
    

    Now that the BBQ season is coming to a close. What do many of you BBQ
    fans do? I know that when its warm, dry, non huricane winds I am gonna
    be throwing a few burgers, steaks, and doggies on the ol grill!:) I
    have done this rite thru past winters and find it to be the height of
    life. BBQ'en a something and a brew and watching the world turn.
    
    I use to know this person who was a big fan of cook outs, didn't like
    gas grills said that you don't get the flavor like you might expect out
    of charcol. And so he had a special corner of the back yard with a
    small hut, ruff, and an attached sun pourch where he would sit and
    watch the sun set on surbura. Watched the seasons change, tasting the
    fruites of the labor from his garden. It seemed that he had the world
    by the short hairs and he was not doing anything big, execpt enjoying
    it with his wife, the two house cats, and his solutute. I miss sitting
    there with them, watching the sun set, and the seasons change in that
    way. 

    re-.1
    Who says it has to end just because fall is approaching? I still
    BBQ even in the dead of winter there are days nice enough to be outside
    tending the coals. I do a lot of smokeing during winter as it is easier
    to maintain the slow gentle heat required to smoke properly.
    My best smoked turkey ever came from the smoker on a day where it never
    came above zero the whole day I can smell it now yum!
    
    
    -j
    

    I tried a turkey last fall! Did a draw and quarter it and did a soaking
    in Itilian salid dressing and took my time cooking it! It turned out
    great! Daughter and self had cold bird all month long!

    I BBQ all year round (least I did, when I had a house :-)
    
    I'd just wheel the cooker out under the open garage door, and one of
    the best teriyaki steaks I ever had was cooked in a vicious snow storm
    :-)    'Course it took about half an hour, but it was worth it!!
    
    Dave

    I have/had a job driving limos. And one time I did a tale gate party
    and I put on a mushroom hat, along with the black tie and apron flipped
    burgers, doggies, and etc. Ices chest full of soda's, brews, and
    champaine! Best tip I ever got too for that days work!:)

      I have always maintained that BBQing was a year round activity. I
    even more so enjoy it since the grill (gas) is located just 15 feet
    from my front door. I have to remember to stock up on Hickory and
    Mesquite because the stores do not carry the stuff thru winter. 
    
      This summer I got creative with the grill, on hot days when the oven
    was a no-no to turn on, I grilled (frozen) pizza. The crust was browned
    unevenly but it was no different tasting. Best part was that the apartment
    didn't warm up to 105 degrees, then I would have cooked Discus and Angel
    fish. yuck
    
    B

	    Pressure cook your chickens before grilling them, 10 to 15
	minutes should be plenty long enough.  Sprinkle a little oregano
	and pepper into the pot before you close it up.  
	    After you let the steam escape, your chickens are pretty
	much cooked.  You can just brown (or blacken) them on the grill
	in a couple of minutes.  They should be very tender, any way you	
	like them.
	    And don't throw away the broth.  That'll keep in the fridge
	for many weeks and is great for soups and gravies.

					Tim

    And if you open the cover befor ethe steam escapes, your goose is
    cooked.
    
    ed