Posts Tagged ‘Barbecue’
Barbecued Crusted Trout
Grill the trout by the indirect method for either charcoal or gas barbecue grills. All you need is a barbecue fork and long handled spatula from your barbecue tools sets and a cooking grill.
Ingredients:
4 8-10 oz. fresh trout (or thawed)
2 TBS olive oil
3/4 cup fine dry bread crumbs
1/2 tsp garlic salt(I would prefer crushed garlic and only lightly salt the fish if desired)
1/4 tsp paprika
1/4 tsp white pepper
1/4 tsp dried thyme crushed
1/4 tsp dried oregano crushed
Split trout open like a butterfly and brush both sides with the olive oil.
In a shallow dish combine bread crumbs, garlic, small amount salt, paprika, white pepper, thyme and oregano tossing together. Place the fish in the crumb mixture to coat on both sides with the crumbs.
Lightly grease the cooking grill and place the fish flesh side down in the center of the cooking grill. Grill 8-10 minutes or until fish flakes with tested with your fork of your barbecue tools. Then remove with the long handled spatula to a serving plate. Cook the fish the entire time on one side to avoid losing the crumb coating. Turning is not necessary.
Albacore in Foil Barbecue
Here’s a great recipe for the Summer. The Albacore and Yellowtail will soon be available in the better Seafood Markets in Southern CA. They will be running up the coast from this month for several to come and we can buy great fresh fish.
The recipe is not on a diet of course and is a splurge, but we need to splurge once in a while. I got this from a fishing buddy years ago and it’s delicious.
Ingredients:
filet of Albacore or Yellowtail with skin on(usually cook a quarter section filet in each aluminum foil pocket)
juice of large lemon
1 TBS soy sauce
fresh pepper to taste (plenty of salt in the soy sauce)
Mayonaise to coat the fish
Cook on charcoal barbecue grill or gas grill on medium heat with soaked wood chips. So preheat the grill. For each filet, pour lemon juice and soy sauce over the fish and coat all sides. Then coat the fish completely with mayonaise and pepper over all. Prepare an aluminum foil boat large enough to fit the filet (can of course cut filets to serving size, if you wish). Then crimp the foil boat and put on the preheated barbecue. Cook for 25-30 minutes or a little longer if you wish. At the half way point open the crimp with your thongs from your barbecue tool set to allow the smoky barbecue flavor to seep in and to evaporate some of the liquid. Remove the aluminum boat from your barbecue grill with your thongs from the barbecue grill accessories and serve. Great with good salad, corn and of course a nice dry white wine or pinot noir or your favorite beer. Enjoy life!
Embrace charcoal
Just a thought.Barbecued foods are great. Gas barbecue grills are convenient, put propane and gas are not renewable energy sources (I was remined by Time magazine article on grilling). They also impart no flavor. I will use soaked hardwood chips to overcome this and this helps to give rich woodie smoke flavor but… Natural lump charcoal or better yet, dried hardwood burns hot and clean and makes food taste as if it was cooked outdoors over a camp fire.
Of course briquettes loaded with chemicals and lighter fluid can produce 100 times as much carbon monoxide as propane does. They also give food a nasty napalm-like flavor.
When I lived in Mexico for a few years and was running around with Mexican film crews doing a few movies, when I had down time at my house, my landlord would get his half drum converted barbecue grill and take Mesquite hardwood charcoal (really dried Mesquite tree pieces lightly charred) and light them and get them to red coals, put the top grill on, pull out the barbecue grill accessories and cook the carne asada and chorizo(this sausage is naturally made without all sorts of carcinogen preservatives). It was delicious. You can get Mesquite charcoal from some hardware chains, barbecue specialty stores and certainly Mexican food markets. It is wonderful. If you can’t get this then soak Mesquite wood chips and sprinkle them over your hardwood charcoal when is is almost ready to cook. Get out your barbecue, barbecue tools and favorite meats and vegies and cook away. Enjoy!
Barbecue Seafood on Your Grill
Seafood is coming on strong in popularity at Barbecues. This in not just the “steak replacements standbyes like Salmon and swordfish, but also deliciously oily mackerel, garlicky squid, as well as lobster, clams and crabs and of course shrimp. Just fire up your barbecue, soak your wood chips(if not cooking with hardwood) and pull out your bbq tools.
You can grill these straight up (I like a grilling rack over the grill) on your charcoal or gas barbecue grill, on a cedar plank, or for more delicate fish inside aluminum foil(open it up please for the last half of cooking to get the benefit of the wonderful smokey taste from your wood chips or hardwood charcoal. Of course grill your vegetables on the grill as well. Always remember to turn your shell fish and vegetables frequently with your barbecue grill accessories and don’t overcook. Enjoy
Don’t Burn the Meat, Just Barbecue It
An article in Time magazine reminded us to “just say no to burning the meat”. The Carbonized black proteins caused by over charring or burning the meat are known carcinogens. They also taste bitter and leave the taste of ash in your mouth. Barbecue all of your meat at medium high heat to get the nut brown color from edge to edge. Cook it medium plus or minus and never well done. Also do more marinating, since research apparently shows that marinating with rosemary and to a lesser extent, lemon and garlic not only make meat taste great but also hinders the formation of the toxins. Turn the meat over halfway through cooking with your barbecue tools (especially the thongs or spatula from your barbecue grill accessories). I tend to turn more often to keep down flair ups but always try to time the cooking. Enjoy the Summer barbecues.
Heart Attacks Signs and Hints at Prevention
I feel it is important to find ways to help prevent Heart Attacks. Eating healthy, exercising at 30 minutes a day on average (have a good checkup and consultation with your physician first, especially if you haven’t been exercising), lowering stress with positive thinking and meditating all contribute to good health. Cooking with Waterless Cookware with lots of vegetables, lean meats, and eating these with lots of salads will help. Barbecues also will cook off the grease from your beef, pork and lamb as long as you don’t cook it well done making little frisbies of your hamburger patties.
American Heart Association has lots of good information on all of this including signs of a Heart Attack. Which are as follows:
1) Chest discomfort lasting more than a few minutes (never more than 5 minutes) Where you feel uncomfortable pressure, fullness or pain.
2) Discomfort in other areas, including pian or discomfort in one or both arms, the back, neck, jaw or stomach.
3) Shortness of breath with or without chest discomfort.
4) Other symptoms like cold sweat, nausea or lightheadedness.
If any or all of thes symptoms are present or persist fro more than a few minutes (not more than 5 min.) call 911.
Eating healthy most of the time won’t keep you from at times eating fun gourmet foods once you’re on a routine. Just watch the salt and fats. Some cholesterol and fats are necessary for your metabolism but that is another topic. Cooking with Waterless cookware or barbecuing will help to promote good heart health.
Watch Out for Hot Coals
Safety reminders for Gas Barbecue
When lighting your gas barbecue grill please be careful. There are many, many serious accidents caused by flare ups when lighting gas barbecues.
Turn on the propane tank 1/4 turn, wait and turn on the lighting element. Use the electric or mechanical starter or long neck lighter as soon as your turn on the burner. If it doesn’t ignite for some reason, turn off the burner and the tank. Wait for several minutes before repeating the process. Gas traps in the barbecue and if you don’t allow it to clear, it can and will explode and possibly cause you severe burn injury.
Also once the barbecue is hot, only readjust the barbecue cooking grill with your long handled barbecue tools 
and never touch the hot grill or use short handles cooking unensils.
Hints for Charcoal Grill Barbecue
Here are some helpful hints for easier barbecue. The front of your charcoal barbecue should face the wind to provide the best airflow over the coals and cooking surfaces. Also remember to tilt the lid of a charcoal barbecue grill when you remove it. Lifting the lid straight up can cause ashes to fly onto the food. Also remember always to spread the coals out evenly over the bottom with the long handled thongs from your barbecue tools to allow even cooking.
Safety Reminders for Barbecuing
Summer is here and it’s time to barbecue everywhere. But be safe. Never use gasoline or other highly volatile fluids to start your barbecue, because they may explode. Also never add liquid starter fluid to hot or even warm coals. When the coals are hot and going well, spread them out with the long handled thongs of your barbecue tools set. Be safe and have a blast with your barbecue.