"Tonights Supper on the grill"

CWLONGSHOT

CWLONGSHOT

Well-Known Member
L Ross said:
Oh man!
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The smoke lightly flavored the dish but those tomato's where beyond a flavor explosion! I also finished the stuffing with a spritz of Harveys Bristol Cream. I love it in chicken dishes and its good on light fish. Its lost on anything strong flavored and lost if "cooked in" ad JUST before pulling off heat.

Stuffing is dead easy, a sleeve of favorite crushed crackers. I prefer town house. One stick of butter, 1/2 tps garlic powder or a couple Cloves chopped. S&P to taste and fresh parsley. Then a cup if crab meat of your preference. Mix thru and remove from heat.
I often roll the fillets and fill with stuffing. (Add stuffing and roll) these where just a bit too thick. So I laid a thin sparce layer and put V lightly seasoned fish on that and covered with remaining stuffing. Followed by fresh sliced tomato and a pat of butter per 1/2 fillet. (Cut and evenly dispersed)

I cooked this on the smoker grill with apple
Wood. (Used up the pecan on the bluefish) @ about 325 for 25 minutes. Or until fish flaked @ thickest parts.

OMGoodness!!

CW
 
JWFilips

JWFilips

Well-Known Member
Did a Filet Mignon for lunch on the Weber charcoal grill with White oak wood for lunch! 1 " thick 5 minutes first side and 4 minutes next side
Perfect medium rare! Only salt and pepper seasoning!
For Supper made that Fireman's chicken again...It is addictive!
 
smokeywolf

smokeywolf

Well-Known Member
Jim, if you're using the firehouse or fireman's chicken recipe I've seen, they call for 1/4 cup Kosher salt to 4 lbs. chicken. YIKES!
 
JWFilips

JWFilips

Well-Known Member
This is my recipe posted below but I play with it! I change the things I balk on and also add Fresh Thyme and Parsley And Put in some malt vinegar! I always shot side the salt!
 

Attachments

  • Fireman Chicken - Savory Experiments.pdf
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JWFilips

JWFilips

Well-Known Member
Well for lunch today was the last Filet Mignon we had! Just enough wood chunk charcoal to cook it medium rare!
When it comes to Rich Red Meats: My wife & I always prefer to enjoy it mid day ..be cause it works with our dietary life styles...
Don't like to have that sitting in our systems in the evenings! Evenings are best for fish & fowl or even full blown vegetarian!

Hope you guys can open the PDF above... It is a very interesting marinade ....unless you like sweeter types
 
smokeywolf

smokeywolf

Well-Known Member
Jim,
My web browser wouldn't open the file, but I think I found the page.

1/2 cup mayo
etc.
etc.
2 cups cider vinegar
1 tblspn fine sea salt?
etc.
etc.

That seem like the one?
 
Matt_G

Matt_G

Curmudgeon in training
That's it.
Adobe Reader will open the file.
I'm gonna print this one out and see if it interests Annie as much as it does me. :)

Edit:
Ya know, we have a Food Saver vacuum sealer here that we use all the time.
It came with a dish for marinading things under vacuum.
I've never used that contraption.
I'm thinking it may be time to try that thing with this recipe.
 
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smokeywolf

smokeywolf

Well-Known Member
We just throw chicken thighs or whole legs in a food saver/sucker bag, pour in some Italian dressing, seal it and throw it in the freezer. At least once every 2 weeks, we thaw that in pot full of water, I flame char then cook the chicken the rest of the way in a stainless or Pyrex baking pan in the barbecue. Mom (Mrs. smokeywolf) shreds the chicken and mixes it into salad. I like diced jalapeno in my salad too.
 
L Ross

L Ross

Well-Known Member
smokeywolf said:
We just throw chicken thighs or whole legs in a food saver/sucker bag, pour in some Italian dressing, seal it and throw it in the freezer. At least once every 2 weeks, we thaw that in pot full of water, I flame char then cook the chicken the rest of the way in a stainless or Pyrex baking pan in the barbecue. Mom (Mrs. smokeywolf) shreds the chicken and mixes it into salad. I like diced jalapeno in my salad too.
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Try adding a little soy sauce to the Italian dressing marinade. It is our favorite and use it a lot on venison chops and tenderloin.
 
smokeywolf

smokeywolf

Well-Known Member
JonB said:
I rarely use charcoal direct heat, but it's what I did today, simple for lunchtime Brats.

View attachment 28329
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MMMMM! I do miss brats, but since Mrs. smokeywolf's heart failure diagnosis, we watch our sodium and oil intake religiously.

Much of our fat/oil intake is olive oil. We buy an amazingly good organic Spanish olive oil in 5 liter tins, 2 at a time.
oliveoillovers.com

Oro del Desierto Coupage 5L Tin

An award-winning, specially-crafted blend of Organic Arbequina, Hojiblanca and Picual olives picked between the end of October and beginning of November.
oliveoillovers.com oliveoillovers.com

The soy sauce we now use has I think 1/3 the sodium of Kikkoman Lite soy sauce.
 
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JonB

JonB

Halcyon member
smokeywolf said:
MMMMM! I do miss brats, but since Mrs. smokeywolf's heart failure diagnosis, we watch our sodium and oil intake religiously.
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Yeah, the local HyVee store had 19 oz packs of raw Johnsonville brats for $1.99 It's been a long time since I seen that price. I don't like the pre-cooked brats.
 
Winelover

Winelover

North Central Arkansas
JonB said:
I don't like the pre-cooked brats.
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We don't do the pre cooked ones, either. One of the three main grocery stores here make their own brats and Italian and Polish sausage. Almost as good as, what we use to purchase in the small Polish community of Hamtramck, inside of Detroit. They have many choices, some exotic. One is Hawaiian with cherry and pineapple bits. They had a blueberry which was good till they added maple flavoring to it. It's hit or miss when you visit the store. I assume because of the popularity.

When Cindy makes them, she steams them first in a covered frying pan, to cook them through. Then browns them on the grill.
 
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