Prerequisite....Weber grill...proven...flawless....dont be a gas fag... Webers have been an American standard for a shit load of years. A lot longer than I have been around. They are not too expensive, they hold heat extremely well and the contour of the lid promotes excellent results while using indirect heat. And they are very mobile!
BBQ'ed Butternut and Acorn Squash:
So I snagged a few Acorn Squash and a Butternut...wife is Korean and she eats veggies like there is no tomorrow so I thought I would throw this out there. Some really dig squash...I dont mind it really..makes the beer taste funny tho but its good for you.
So! I got one healthy Butternut and 2 Acorn Squash. Lop the ends off and de-seed. You will need a SHARP knife, the Butternut will fight you a bit
Next rub them down with olive oil, pepper and kosher salt to taste.... Cook with indirect heat.
INDIRECT HEAT...that means SLOW cook on the other side the of grill from wood/coals. This give's flavors a chance to meld. Plus if you're working with wood/lump...you'll get a smokey flavor and probably a nice smoke ring in the meat. The meat will be juicy and soft which is desirable.
Unless your this guy, then it does not matter..
DIRECT HEAT means fast cooking right over the heat = slim cuts of meat. Dont pay attention you'll end up with a meteor burned to a crisp on one side and raw on the other or in the middle. Hoons will want to lynch your ass after they stop pukin.
BUT, for large cuts of meat I do sear them right over the coals, this help's set the rub and seal the juices in a bit. Then I use indirect for the rest of the cook.
Cook over indirect heat with lid on for about 30 minutes or so....dont flippen peep! You let all the hot air out and not really grillin...have a coke and smile and let it go...unless you have a Hamburg like firestorm under the lid.
After 30 minutes has surpassed, yank the squash...make the glaze
1/2 bar of butter
1/4 cup of no BS honey
1/4 Teaspoon Chipotle Powdered Pepper
2 Teaspoons Curry Powder
1 Tablespoon Apple Cider Vinegar
Coat em down nice! Now is a time to be a good judge...if your fire was colds during first phase...the honey will carmelize...not good. Make sure they are half way done and add back to fire...INDIRECT. In other words, they need to be halfway cooked before adding glaze....got it?
30 Min later..a knife should slip through and back out with no problems...done.
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Hoon Chops/Chicken breast
This will rock you! However, I cannot take credit. Bob turned me onto the marinade
Need:
Thick cut chops..... pick up the ecno pack and you really suck. Thick cut is the way to go
Organic shit-free chicken breasts
Soyvay very Teriyaki marinade:
http://www.soyvay.com/index.php?main_pa ... &chapter=0
Get a tupperware bowl large enough to accommodate and add meat then marinade...shake well and toss in the fridge and forget about it for 24 hours. You can use a big ziplock as well.
Get the grill fired up with lump wood....not charcoal...not gas. I have used Wicked Good Charcoal (carbonized wood) Weekend Warrior for a few years now. In terms of smoke rings, heat and taste....its unbeatable. I get it locally.
http://www.wickedgoodcharcoal.com/
Science geek time...feel the meat...be one with it. The meat will tell you when its done with out stabbing or piercing the shit out of it. Those 3 breasts are done and so it the one chop. When moving meat you will feel how "firm" it is. If its browned up really nice and looks good but acts like a wet noodle when moved....its raw on the inside and you need to adjust your heat (lower) or move meat further away from coals. If you like your stuff rare....sear up both sides right over the fire (really hot fire...stick your hand over it...if its hot enough that you cant hold your hand there for 2 seconds...this will work) and yank em off. I did that for a friends Rib Eye, looked very nice but was moo'ing as he was cutting into it....he liked it.
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Wild Caught Salmon
I picked up a few steaks WITH SKIN ON for the family. I wanted to do something simple rather than smoking them and eating as a appetizer.
Wash the steaks down good with fresh water and put on plate.
I added a butter, dill, lemon marinade and let it sit 15 minutes before grilling.
The grill was already going. I made a tray out of tin foil for the fish to sit in and again and as always indirect heat. Laid the steaks on the foil (Skin Side DOWN) and added Alder Wood chips to hot coals and closed lid.
Dont think you can smoke with a weber?
When its done it should flake pretty easily and you will see white stuff exiting the meat at top....that is the proteins being cooked out and a sure sign its near done. When it is finished...use a spatula and the steaks will readily separate from the skin....let it sit for 10 min and then eat.
Dont like Buttery dill types of things? Rub the steaks down with Extra Virgin Olive Oil, Salt, Peppa..cut up some lemons and onions and place along the top of the steaks...grill.