Re: Fire Up the Grill: 5 Mouthwatering Recipes for Your Memorial Day Weekend

http://www.youtube.com/watch?v=-Co1k1mhQ6w

a masterpiece

On May 23, 7:35 pm, Travis <baconl...@gmail.com> wrote:
> He cant have my email address though but bbqcoon.com should be available
> now that I did not renew it.
>
> On Wed, May 23, 2012 at 5:56 PM, plainolamerican
> <plainolameri...@gmail.com>wrote:
>
>
>
>
>
>
>
> > that would be a good handle for him
> > he's doing it right
>
> > On May 23, 4:15 pm, Travis <baconl...@gmail.com> wrote:
> > > bbq coon
>
> > > On Wed, May 23, 2012 at 3:56 PM, plainolamerican
> > > <plainolameri...@gmail.com>wrote:
>
> > > > *What's on your Memorial Day menu?
> > > > ----
> > > >http://www.youtube.com/watch?v=eHlCGmQU0Fo
>
> > > > On May 23, 2:40 pm, Travis <baconl...@gmail.com> wrote:
> > > > >        Email not displaying correctly? View it in your
> > > > > browser.<
> > > >http://us1.campaign-archive2.com/?u=b527abafe970884bdf39eda3e&id=05f6..
> > .>
>
> > > > > <
> >http://artofmanliness.us1.list-manage1.com/track/click?u=b527abafe970..
> > > > .>
> > > > >   <
> > > >http://artofmanliness.us1.list-manage1.com/track/click?u=b527abafe970..
> > .>
>
> > > > > [image: Like Fire Up the Grill: 5 Mouthwatering Recipes for Your
> > Memorial
> > > > > Day Weekend on Facebook]<
> > > >http://artofmanliness.us1.list-manage.com/track/click?u=b527abafe9708..
> > .>
>
> > > > > Fire Up the Grill: 5 Mouthwatering Recipes for Your Memorial Day
> > > > > Weekend<
> > > >http://artofmanliness.us1.list-manage.com/track/click?u=b527abafe9708..
> > .>
>
> > > > >  For many of us, Memorial Day weekend kicks off the start of another
> > > > great
> > > > > summer.  Thousands will flock to the beaches, lakes, and mountains
> > of our
> > > > > great country to take in the warm sunshine and beautiful weather.  Of
> > > > > course, I'll be right there with the rest of you.  Readied with a
> > cold
> > > > beer
> > > > > in one hand and a spatula in the other, I spend the majority of my
> > > > Memorial
> > > > > Day weekends surrounded by family and friends at our lake house on
> > > > > Georgia's scenic Lake Oconee.
>
> > > > > On such weekends, my house typically becomes the center for all of
> > the
> > > > > action.  After all, my family is pretty well-known for never meeting
> > a
> > > > > stranger.  For instance, if you walked through my backdoor, momma
> > would
> > > > > instantly offer up a variety of home cooked food and drink from her
> > > > > kitchen–quickly followed by an invitation to stick around for
> > supper.  I
> > > > > suppose it's true that the acorn doesn't fall too far from the tree.
> >  I
> > > > owe
> > > > > momma a debt of gratitude for my cooking expertise and Southern
> > > > hospitality.
>
> > > > > Since I can't invite you all over for supper, I figured I'd offer up
> > the
> > > > > next best thing: my recipes.  Whenever I'm at the lake, I prefer to
> > spend
> > > > > my time outside–just man and grill.  These recipes provide an
> > outstanding
> > > > > base of grilled fare for you to enjoy at your holiday cookout.
>
> > > > > Most importantly, when you are surrounded by family and friends this
> > > > > weekend, enjoying some of the great recipes below, say a prayer for
> > the
> > > > > members of our armed forces and their families. Some have made the
> > > > ultimate
> > > > > sacrifice for our country. Many of them are fighting battles or
> > serving
> > > > far
> > > > > away from those that they love. May our hearts and prayers be with
> > them
> > > > > until they safely return home.
>
> > > > > Best,
>
> > > > > MM
> > > > > *Bistro Steak Sandwiches + Caramelized Onion + Basil-Balsamic Mayo*
>
> > > > > Even with such a complicated name, this recipe couldn't be easier.
> > > > > However, don't let the ease of this recipe fool you, as it boasts
> > tons of
> > > > > flavor.  Follow my step-by-step instructions for this delicious and
> > > > hearty
> > > > > favorite.  (Prep 15 mins, Cook 45 mins, Serves 4)
>
> > > > > *Bistro Steak Sandwiches*
>
> > > > > *4 Hamburger Buns (French-style if available)*
> > > > > *2 lbs. Skirt/Flank Steak*
> > > > > *¼ Cup Extra Virgin Olive Oil*
> > > > > *Kosher Salt*
> > > > > *Fresh Cracked Pepper*
> > > > > *Caramelized Onions (see below)*
> > > > > *Basil-Balsamic Mayo (see below)*
>
> > > > > *Caramelized Onions*
>
> > > > > *2 Large Yellow Onions, thinly sliced
> > > > > ¼ Cup Extra Virgin Olive Oil
> > > > > 1 Teaspoon Kosher Salt*
>
> > > > > Add ingredients into a skillet over medium low heat.  Cook onions
> > for 25
> > > > –
> > > > > 35 minutes, stirring often until browned and tender.
>
> > > > > *Basil-Balsamic Mayo*
>
> > > > > *1 Cup Mayonnaise*
> > > > > *1 Clove Garlic, finely minced*
> > > > > *¼ Cup Fresh Basil, julienned*
> > > > > *2 Tablespoons Balsamic Vinegar*
>
> > > > > Whisk together ingredients in a mixing bowl until thoroughly
> > combined.
> > > > > Cover and keep chilled until ready to serve.
>
> > > > > *Cooking and Assembly*
>
> > > > > Preheat a grill or grill pan over medium-high heat.  Slice buns and
> > cook
> > > > > cut-side down over direct heat until slightly charred and toasted.
> > > > > Meanwhile, coat the skirt steak in oil and season liberally with
> > salt and
> > > > > pepper.  Add the steaks to the grill over direct heat and cook for 2
> > – 3
> > > > > minutes on each side for medium rare/medium (depending on the
> > thickness).
> > > > > Remove steaks from grill, allowing them to rest for 4 – 5 minutes
> > before
> > > > > slicing.  Next, thinly slice the steaks on the bias and across the
> > grain
> > > > > every ¼ inch or so.  Pile the sliced steak high on the bottom side
> > of the
> > > > > bun, while generously coating the top side of the bun with the mayo
> > and
> > > > > onions.  Top off the sandwich and serve immediately.
> > > > > *Grilled Beef Kebabs *
>
> > > > > **These juicy, marinated kebabs are perfect for preparing a day or
> > so in
> > > > > advance, and pulling out to quickly grill and serve in a matter of
> > > > > minutes.  Packed with tender beef and colorful vegetables, these are
> > sure
> > > > > to be a hit with your guests. (Prep 15 minutes, Marinate 3 – 4 hours,
> > > > Cook
> > > > > 15 minutes, Serves 4)
>
> > > > > *1/2 Cup Extra Virgin Olive Oil
> > > > > 1/4 Cup Balsamic Vinegar*
> > > > > *2 Tablespoons Red Wine Vinegar*
> > > > > *1 Lemon, juiced
> > > > > 10 Garlic Cloves, minced
> > > > > 2 Tablespoons Fresh Mint, chopped*
> > > > > *2 lbs. Top Sirloin Filets, cut into chunks*
> > > > > *1 Large Red Onion, cut into chunks*
> > > > > *Assorted Sweet Peppers, seeded and cut into chunks*
> > > > > *2 Tablespoons Kosher Salt*
> > > > > *1 Tablespoon Fresh Cracked Pepper
> > > > > 3 Pinches Red Pepper Flakes*
> > > > > *1 Teaspoon Allspice
> > > > > 1/4 Teaspoon Cinnamon*
>
> > > > > Add all ingredients to a zip-lock bag and marinate for 3 – 4 hours
> > in the
> > > > > fridge, or overnight.  Preheat grill over medium high heat.  Skewer
> > > > > ingredients evenly on metal or bamboo skewers (soak prior to using).
> > > >  Place
> > > > > skewers over direct heat, grilling for 2 – 3 minutes on each side for
> > > > > medium.  Remove and rest for 5 minutes prior to serving.  Serve.
> > > > > *Grilled Rosemary Shrimp Kebabs *
>
> > > > > **Tender, fresh shrimp are one of my favorite things to put on the
> > grill.
> > > > > The rosemary doubles as a skewer, while also providing a nice,
> > herbaceous
> > > > > flavor to the hearty shrimp.  (Prep 10 mins, Cook 8 mins, Serves 4 –
> > 6)
>
> > > > > *6 – 8 Large Rosemary Sprigs, soaked in water for 10 minutes
> > > > > 1 lb. Large Shrimp, peeled and deveined
> > > > > Kosher Salt
> > > > > Fresh Cracked Pepper
> > > > > 1 Lemon, juiced
> > > > > 2 Tablespoons Extra Virgin Olive Oil*
>
> > > > > Preheat one side of the grill to medium-high heat.  Meanwhile, season
> > > > > shrimp in a bowl with a few generous pinches of salt and pepper.  Add
> > > > lemon
> > > > > juice and olive oil–toss until thoroughly combined.  Begin skewering
> > > > > shrimp, starting at the bottom of the rosemary sprig and working
> > your way
> > > > > to the top (with the leaves), careful not to overcrowd.  Add shrimp
> > to
> > > > > grill over direct heat, 1 – 2 minutes.  Move shrimp to indirect heat
> > and
> > > > > cook for another 3 – 4 minutes, or until firm and pink.  Remove from
> > > > grill
> > > > > and serve immediately.
> > > > > *Oven Roasted/Grilled Baby Back BBQ Ribs *
>
> > > > > This recipe is written with the assumption that most of you do not
> > have
> > > > > access to a smoker.  For those that do, you can replace the cooking
> > > > process
> > > > > described below with simply smoking the ribs over low heat (175 – 200
> > > > > degrees F) for 3 – 4 hours.  The result is a fall-off-the-bone rib
> > that
> > > > > still packs plenty of bite and flavor.  Substitute spare ribs if
> > desired.
> > > > > (Prep 15 mins, Cook 3 – 4 hours, Serves 4 – 6)
>
> > > > > *2 Slabs Baby Back Ribs, trimmed
> > > > > Extra Virgin Olive Oil
> > > > > Kosher Salt
> > > > > Fresh Cracked Pepper
> > > > > Garlic Powder
> > > > > BBQ Sauce (I use Johnny Harris BBQ sauce out of Savannah, GA)*
>
> > > > > Preheat oven to 175 degrees F.  Meanwhile, line a large baking sheet
> > with
> > > > > aluminum foil.  Coat ribs in olive oil and season liberally with
> > salt,
> > > > > pepper, and garlic powder.  Place ribs, meat side down, onto the
> > baking
> > > > > sheet and bake 3 – 4 hours.  Next, preheat grill to medium-high,
> > > > carefully
> > > > > add ribs over direct heat with the meat side up (as pictured) and
> > coat in
> > > > > BBQ sauce.  Grill for 10 – 15 minutes and serve.
> > > > > *Red Cabbage + Chive + Blue Cheese Slaw*
>
> > > > > **A colorful and delicious slaw, this version omits the mayo without
> > > > losing
> > > > > any flavor.  It's best to prepare this at least an hour in advance,
> > > > keeping
> > > > > covered in the fridge to allow the flavors to meld before serving.
> > This
> > > > > slaw makes a great side dish for all of the grilled items above.
> >  (Prep
> > > > 15
> > > > > mins, Cook N/A, Serves 4 – 6)*
> > > > > **
>
> ...
>
> read more »

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