jeffreypratt (![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small} jeffreypratt) wrote,@ 2009-06-01 20:41:00 |
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Summertime and the livin' is easy
We got a barbeque and we've been trying our hands at cooking all sorts of various things. I want to start chronicling the stuff that worked and the stuff that failed.
WINNERS:
1. Turkey burgers. Ground turkey, chopped red/green/yellow/orange peppers, onion, maybe a little garlic and blue cheese. Form it into patties and slap 'em on the grill, about six minutes per side. Cooking spray helps keep them from sticking, and the vegetable/blue cheese keeps the patties from drying out.
2. Grilled peaches. Cut peaches in half and remove the pits. Grill them cut side down for five minutes or so (we had small peaches). This would be yummy served with vanilla ice cream and a nice riesling.
3. Corn on the cob. No prep work required, other than soaking the corn in water for 10 minutes or so. Put them on the grill in the husks and turn frequently for about 20 minutes.
STILL WORKING ON IT:
1. Halibut. We made a mustard glaze but we overcooked the fish, leaving it very dry. If we do this again, we'll only cook the fish for 4-5 minutes per side and save the glaze for the very end.
2. Pork chops. I made the mistake of trimming too much fat from the chops, so they turned out extremely dry. The glaze was a winner, though--brown sugar, soy sauce, dijon/sweet mustard, a dash of salt and pepper...and bourbon. Yummy.
3. Beef tenderloin. I wrapped them in bacon, since there wasn't much fat on them. But I didn't grill them long enough (the cuts were 2" thick) and they turned out kinda disgustingly rare. Next time, I'll check the insides on the grill before serving to avoid unpleasant surprises.
We got a barbeque and we've been trying our hands at cooking all sorts of various things. I want to start chronicling the stuff that worked and the stuff that failed.
WINNERS:
1. Turkey burgers. Ground turkey, chopped red/green/yellow/orange peppers, onion, maybe a little garlic and blue cheese. Form it into patties and slap 'em on the grill, about six minutes per side. Cooking spray helps keep them from sticking, and the vegetable/blue cheese keeps the patties from drying out.
2. Grilled peaches. Cut peaches in half and remove the pits. Grill them cut side down for five minutes or so (we had small peaches). This would be yummy served with vanilla ice cream and a nice riesling.
3. Corn on the cob. No prep work required, other than soaking the corn in water for 10 minutes or so. Put them on the grill in the husks and turn frequently for about 20 minutes.
STILL WORKING ON IT:
1. Halibut. We made a mustard glaze but we overcooked the fish, leaving it very dry. If we do this again, we'll only cook the fish for 4-5 minutes per side and save the glaze for the very end.
2. Pork chops. I made the mistake of trimming too much fat from the chops, so they turned out extremely dry. The glaze was a winner, though--brown sugar, soy sauce, dijon/sweet mustard, a dash of salt and pepper...and bourbon. Yummy.
3. Beef tenderloin. I wrapped them in bacon, since there wasn't much fat on them. But I didn't grill them long enough (the cuts were 2" thick) and they turned out kinda disgustingly rare. Next time, I'll check the insides on the grill before serving to avoid unpleasant surprises.
