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Outsourcing my thinking (for today)

by Roaddog
21 replies
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I bought a new BBQ for Mothers Day (so I do the cooking this summer)

I always end up doing the same things chicken, tritip, ribeyes...etc

For the really big thinkers here, please include a vegetable:p

I'm leaning towards shark which I haven't done in ages

What should I BBQ today?







P.S. ThomM, if you read this, I looked into The Big Green Egg,(which you and someone else were talking about in a thread) 700 bucks?
I think it was the warranty that put me off...doesn't include cracking.
  • Profile picture of the author thunderbird
    Xin Jiang Lamb:

    Xinjiang Lamb Skewers | cookeatblog.com
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  • Profile picture of the author waterotter
    Smoked salmon with cajun seasoning.
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    • Profile picture of the author Roaddog
      Originally Posted by waterotter View Post

      Smoked salmon with cajun seasoning.

      I like it...like it.

      I can see the salmon in Canada, but cajun seasoning?

      At the risk of showing prejudice here, I didn't think Canadians liked spicy food.

      I've lived in So Cali so long now...I hardly ever cook without hot spice.

      Although the hottest stuff I ever had was in Asia.
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      • Profile picture of the author Bill Farnham
        Two words...shish kabob!

        You can do almost any kind of combo and rarely do the same recipe twice in a season.

        Beef|onion|bell pepper|beef|onion|bell pepper|beef|onion|bell pepper|beef|onion|bell pepper|beef|onion|bell pepper|beef covered in teriyaki is a good one.
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        • Profile picture of the author Roaddog
          Originally Posted by Bill Farnham View Post

          Two words...shish kabob!

          You can do almost any kind of combo and rarely do the same recipe twice in a season.

          Beef|onion|bell pepper|beef|onion|bell pepper|beef|onion|bell pepper|beef|onion|bell pepper|beef|onion|bell pepper|beef covered in teriyaki is a good one.

          Good one Bill

          It's 12:50 out here on the left coast...I need to get an idea, shop, prepare, marinate and get 'er going by 5.

          Ole girl's got a country concert to go to...Rascal Flats...I believe (can't ask she's not here at the moment. Country:p( man o man, have I ever learned to never say never, in my life)

          When I make kabobs I usually do it the night before, but it's going to be a long hot summer out here so I will keep it in mind

          By the by...I love teriyaki.
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        • Profile picture of the author Kurt
          Originally Posted by Bill Farnham View Post

          Two words...shish kabob!

          You can do almost any kind of combo and rarely do the same recipe twice in a season.

          Beef|onion|bell pepper|beef|onion|bell pepper|beef|onion|bell pepper|beef|onion|bell pepper|beef|onion|bell pepper|beef covered in teriyaki is a good one.
          Bill...Are you saying kabobs are the spinnable food?
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          • Profile picture of the author Bill Farnham
            Originally Posted by Kurt View Post

            Bill...Are you saying kabobs are the spinnable food?
            A kabob spinner!

            I'm off to the Patent Office...
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      • Profile picture of the author waterotter
        Originally Posted by Roaddog View Post

        I like it...like it.

        I can see the salmon in Canada, but cajun seasoning?

        At the risk of showing prejudice here, I didn't think Canadians liked spicy food.

        I've lived in So Cali so long now...I hardly ever cook without hot spice.

        Although the hottest stuff I ever had was in Asia.
        I must have been transported here by aliens. I couldn't imagine life without spicy food and anything hot! I've got a bottle of hot sauce that I have to sign a waiver for when purchasing. On the label it says Caution: "It'll Pucker Your Pecker"! I'm safe though. :p

        Ps - it's gotta be smoked salmon to get the true flavor!
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        • Profile picture of the author Roaddog
          Originally Posted by waterotter View Post

          I must have been transported here by aliens. I couldn't imagine life without spicy food and anything hot! I've got a bottle of hot sauce that I have to sign a waiver for when purchasing. On the label it says Caution: “It'll Pucker Your Pecker"! I'm safe though. :p

          Ps - it's gotta be smoked salmon to get the true flavor!

          Aha ha ha... I must have this brand

          I collect off the wall hot sauce...if you don't want to put the brand here...please pm me waterotter...

          I will drink it like Pepsi...


          ps smoked salmon is a personal favorite of mine...I miss the lox and cream cheese bagels of back east.

          The really quality smoked salmon is so expensive here in California..I should learn how to smoke it myself...hell I know enough deep sea fishermen around here...(yes I know salmon is not deep sea fish...) they smoke all kinds of stuff..you should try this smoked, jerked tuna...sweet and spicy that a friend makes...it is made for beer:p
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          • Profile picture of the author waterotter
            About the sauce...

            The Crazy Mother Pucker's Hot Sauce line was introduced with seven different hot sauces ranging in heat ratings from mild to xxx-hot.

            Mild
            In the mild heat rating you have Habitual Jalapeno and Groovy Garlic. You can't go wrong with either one of these two incredible sauces.

            Habitual Jalapeno is packed with both cooked and fresh jalapenos and flavored with just the rights amount garlic and tequila.

            Groovy Garlic is loaded with fresh garlic and aged Cayenne peppers. This one is very addictive!

            Medium
            In the medium heat rating you have Peachy Perversion, Cayenne Concoction and Maniacal Mustard. All three are excellent sauces and entirely different from each other.

            Peachy Perversion is a sweetly perverted sauce with the perfect blend of peaches, Habanero and Cayenne peppers.

            Cayenne Concoction is an exceptional sauce that's loaded with fresh Cayenne peppers, tomatoes, garlic and molasses. This is a sauce you will buy over and over again!

            Maniacal Mustard is an insanely tasty mustard sauce that's flavored with the perfect blend of Red Habanero, Cayenne peppers and chunks of fresh onions.

            Hot
            In the hot heat rating you have Fire Roasted Fusion. This is considered Crazy Mother Pucker's specialty sauce.

            Fire Roasted Fusion is a unique blend of roasted Habanero peppers, roasted garlic, crushed tomatoes and fresh onions. This sauce is unlike any other!

            Super Hot - Get this one.
            In the super-hot heat rating you have Liquid Lava. This sauce is for your extreme hot sauce fan. Caution: "It'll Pucker Your Pecker"!

            Liquid Lava is the perfect combination of flavor and heat featuring aged red peppers, garlic and chili pepper extract.
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  • Profile picture of the author Fernando Veloso
    Go Portuguese style!!

    Portuguese Style Barbeque :: Recipe :: Coodabeens

    Disclaimer: You really have to pick some cold beer too.

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    • Profile picture of the author Roaddog
      Originally Posted by Fernando Veloso View Post

      Go Portuguese style!!

      Portuguese Style Barbeque :: Recipe :: Coodabeens

      Disclaimer: You really have to pick some cold beer too.


      Prawns...now there's an idea...some of the best I ever had came from, of all places,The Philippines (it's an industry).

      I like Portugee (as my Hawaiian friends call it)

      Thanks Fernando...I may end up with a summers worth of ideas here.

      I should outsource my thinking more often
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      • Profile picture of the author Fernando Veloso
        Originally Posted by Roaddog View Post

        Prawns...now there's an idea...some of the best I ever had came from, of all places,The Philippines (it's an industry).

        I like Portugee (as my Hawaiian friends call it)

        Thanks Fernando...I may end up with a summers worth of ideas here.

        I should outsource my thinking more often
        Don't forget the cold beer!!


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        • Profile picture of the author Roaddog
          Originally Posted by Fernando Veloso View Post

          Don't forget the cold beer!!



          Oh that will be the last thing I forget:p

          Is that Portuguese beer, I take it?

          I'll have to look for some, I have tried some of thee best and worst (speaking of Hawaii, think Primo, yeckkk) around, but I don't think I ever tried Portuguese beer.

          I will give it a look up.

          Thanks
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        • Profile picture of the author Bill Farnham
          Originally Posted by Fernando Veloso View Post

          Don't forget the cold beer!!


          Everytime I pour my beer into a glass it never looks like that.

          But seeing that picture reminds me of how well beer and head go together.
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  • Profile picture of the author Roaddog
    Anybody try Bhut Jolokia...I believe here (western hemisphere) it is called ghost pepper...

    I used to think that siling laboyo (sp) (Philippines) was the hottest I ever had, till I tried this.

    I once bet a friend of mine, if he could eat it...by itself...for a hundred bucks.

    Stupid ass ate it...he won the hundred from me...but I couldn't get him out of the bathroom for a couple of days...lol
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    • Profile picture of the author waterotter
      The first time I ever tried the Lava Sauce was at a friend's place. He put a tiny bit on the end of a wooden toothpick, then washed it off. He then hands me the toothpick and tells me to try it. I laughed and asked where the sauce was. He says to just stick the toothpick in my mouth. That toothpick touched my lips and the end of my tongue. I could feel the effects for about 4 hours.

      Don't feed that stuff to kids.
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  • Profile picture of the author Kurt
    My vote: Porterhouse with grilled corn on the cob.
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