Grilling on Saturday....Need suggestions

[goat]

Going to Grill out on saturday afternoon for the game. Sick of the same old same old. Really want something different after having a great experience with Lamberts after the game last weekend.

thinking some beer butt chickens to satisfy the masses. and prob some skewers of shrimp marinated in a spicy thai sauce....

but need more menu items

 

[Ankf00]

lamb chops

chicken tikka skewers

 

[Steel Shank]

squirrel

 

[judgroybeanbag]

Your name is "goat" and you're asking us what to cook?

 

[judgroybeanbag]

One of my favorites is to take some portabello mushrooms, and some good quality large scallops. Rub the mushrooms and scallops with olive oil and season. Grill separately until the scallops have seared slightly on both sides, then place the scallops inside the mushrooms. Put a pat of butter on the scallop and top with cheese of your choice (feta, mozzarella, parmesan, etc). Grill until done. Those go good with any other entree.

 

[NCAAFBALLROX]

Do some stuffed belll peppers.

Also, I kinda liked my smoked onion I did last week: large onion, carved a hollow out of the top side & then poured lemon & lime juice down the center (it's really funny seeing the looks on people's face when you are testing your veggies on the counter tops looking for "flatness" so it will sit right on the grill).

 

[EDGAAA]

stuffed bell peppers is a good idea. i cooked a couple chicken breast asparagus cheese wraps last weekend that made a great meal on sunday.

 

[hullabelew]

As a side, cut the top off of onion(s). Cut criss-cross pattern across the top, about 1/2 deep into the onion.

1) Pour bbq sauce over it, or
2) cut a small hole stuff a couple of garlic cloves inside it then top with butter, or
3) lemon juice, garlic salt, lemon pepper, butter or
4) whatever else you like or have extra of, like fresh basil & oregano with butter and cinnamon. You really can't screw these up.

Wrap in aluminium foil and cook for 20-30 minutes.

 

[goat]

Hulla that onion sounds great....i think i saw that on foodnetwork with the crazy old lady (what is her name, with the two sons) she added bacon to what you said....

No GOAT for the goat....

for the stuff peppers, basically do the same recipe as when baking them?

 

[NCAAFBALLROX]

Copied from my Rusty's post back on 03 March '07:
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My stuffed pepper recipe is a bit more simple than that last one; the funniest part about it is taking bell peppers out of the pile & seeing which ones stand up on their own & have a flat base so they won't be tippy.

I do all of this on the fly & don't really have a set measurement in mind as far as cups of this, teaspoons of that...

& I don't add salt to any of my cooking unless a specific recipe calls for it. I haven't made this in years (wife can't have onions or bell peppers due to diverticulosis... )

Note: If you want a colorful variety, sub green with any other color or mix them up.

4-6 Bell peppers, Green
1 each Red, Orange, Yellow Bell Peppers
6 large Shitaake 'shrooms
Mozz cheese for shredding & slicing
3 Tomatoes
7 or 8 leaves of Spinach
1 Yellow Onion, diced
cracked pepper to taste

Slice tops off of peppers you are going to stuff; dice up most of the tops & chop up the rest of the tops. Do a mix of 50-50 coarsely chopped & finely diced up other peppers.

De-seed the inside of the pepper boats / hulls.

Slice about 1/2 of the cleaned 'shroomers, dice the rest.

Cut the tomatoes in 1/4's & with whatever method you're fond of, get the tomato juice disposed of (spoon works OK; when I was cooking for myself I'd just slurp & suck the liquid out of the tops of the tomatoes... again, solo eating. ).

Slice & dice onions; make @ least 10 thin sliced rings.

Chop up spinach into a mix of small & sorta small bits.

Put all chopped & diced portions in a bowl, add a super fast drizzle of olive oil, shred liberally with mozz cheese. Crack pepper as you stir all together; crack pepper again & continue to mix with more cheese.

Take bowl mixture & in the boats / hulls, layer with onions, sliced 'shrooms, cheese & mixture. Put tiny holes in the bottom corners of your pepper hulls to allow any liquid to drain. Stuff to bulging @ top, lay shrooms on top & seal / cap off with mozz cheese. Spray (if you have the "in a can" variety) the top & all sides with a little bit of olive oil.

Bake @ 350 for about 15 minutes, maybe less.

Can easily keep warm in the oven @ 125 degrees until ready to serve.
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Edit: You can probably smoke or grill around 225 for about half an hour or so; the idea is to fully cook the stuff but not dry it out. I think smoking @ 225 may even go as far as 1 hour.