It's been a while since I posted so I thought I'd check in and post some Q view of some of my summer grilling I've been doing since early May. It's all grilled, nothing smoked. But it's worth the post IMO.
Here's a couple of elk steaks. I had recently met a pretty cool girl, so I thought I'd find out what she's made of and have her try out elk meat. She loved it. And it turned her on even more to find out that it's an elk I killed. So yeah, she's a keeper. It's been a while since I've come across one of those. Did I mention that her family has a fruit orchard and does primarily cherry and apples so I have a basically unlimited supply of cherry and apple wood now? She got me about 1/5 of a cord the other day. Yeah. She's a keeper.
And the steaks were really good. Salt and pepper, grilled on super high heat until medium rare. They were really good. We ate them with grilled wild asparagus and potatoes. Solid meal.
Just a simple petite sirloin, grilled with my secret seasoning of salt and pepper. I've bought some amazing petite sirloins from Target in the last few months. I don't know if anyone else has bought them there, but I've been very impressed with the quality. They taste AMAZING.
Memorial Day cookout at my girlfriend's place. I think I marinaded the chicken in a mixture of red wine vinegar, red onions, rosemary, salt and pepper, probably some EVOO too. I can't remember for sure. As with anything I do on the grill, I just make it up as I go. It was a solid B effort. Not bad, but nothing to scream about. The veggies were GREAT. I basted them with the same marinade (I kept the veggie baste separate from the chicken marinade to avoid cross-contamination). I also grilled an artichoke later, but forgot to take pics. I steamed it most of the way, then poured Kraft Zesty Italian in the hollow, grilled it hollow side up for about 7 minutes, then flipped it and finished it hollow side down for about 5 minutes to let the dressing drip out and give it a little bit of a burn. It's super good that way.
The best 'smore ever. Except that right after I took this picture I dropped it in the sand. And this was on the shores of Utah lake, so it is not exactly clean sand. It's more silt and dead mosquitoes than it is anything else. Pretty gross. But I made another one and ate it before goofing around with a picture and risking ruining yet another one.
This is one my best grill creations ever. Grilled tilapia. It was arguably the best fish I've ever done. I was thrilled with how good this tasted. My "recipe" is below the pic.
Like I said earlier, I don't really use recipes when I'm doing stuff like this. I just add stuff and smell it as I go until it smells right. This is my best guess of my proportions of the ingredients. I could be off.
- 1/2 stick melted butter (EVOO would work fine as well I'm sure for the YAWYE crowd, but butter sure tastes great. And on lean meat like tilapia, a little butter doesn't make me lose any sleep).
- 1 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 3/4 tsp powdered garlic
- 1/2 tsp chili powder (I still need more though. It didn't have any kick at all)
- juice from one full lime
Been a fun summer so far. I'm looking for an excuse to fire up the smoker. I'm sure that will happen soon enough. Pics will follow.
Here's a couple of elk steaks. I had recently met a pretty cool girl, so I thought I'd find out what she's made of and have her try out elk meat. She loved it. And it turned her on even more to find out that it's an elk I killed. So yeah, she's a keeper. It's been a while since I've come across one of those. Did I mention that her family has a fruit orchard and does primarily cherry and apples so I have a basically unlimited supply of cherry and apple wood now? She got me about 1/5 of a cord the other day. Yeah. She's a keeper.
And the steaks were really good. Salt and pepper, grilled on super high heat until medium rare. They were really good. We ate them with grilled wild asparagus and potatoes. Solid meal.
Just a simple petite sirloin, grilled with my secret seasoning of salt and pepper. I've bought some amazing petite sirloins from Target in the last few months. I don't know if anyone else has bought them there, but I've been very impressed with the quality. They taste AMAZING.
Memorial Day cookout at my girlfriend's place. I think I marinaded the chicken in a mixture of red wine vinegar, red onions, rosemary, salt and pepper, probably some EVOO too. I can't remember for sure. As with anything I do on the grill, I just make it up as I go. It was a solid B effort. Not bad, but nothing to scream about. The veggies were GREAT. I basted them with the same marinade (I kept the veggie baste separate from the chicken marinade to avoid cross-contamination). I also grilled an artichoke later, but forgot to take pics. I steamed it most of the way, then poured Kraft Zesty Italian in the hollow, grilled it hollow side up for about 7 minutes, then flipped it and finished it hollow side down for about 5 minutes to let the dressing drip out and give it a little bit of a burn. It's super good that way.
The best 'smore ever. Except that right after I took this picture I dropped it in the sand. And this was on the shores of Utah lake, so it is not exactly clean sand. It's more silt and dead mosquitoes than it is anything else. Pretty gross. But I made another one and ate it before goofing around with a picture and risking ruining yet another one.
This is one my best grill creations ever. Grilled tilapia. It was arguably the best fish I've ever done. I was thrilled with how good this tasted. My "recipe" is below the pic.
Like I said earlier, I don't really use recipes when I'm doing stuff like this. I just add stuff and smell it as I go until it smells right. This is my best guess of my proportions of the ingredients. I could be off.
- 1/2 stick melted butter (EVOO would work fine as well I'm sure for the YAWYE crowd, but butter sure tastes great. And on lean meat like tilapia, a little butter doesn't make me lose any sleep).
- 1 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 3/4 tsp powdered garlic
- 1/2 tsp chili powder (I still need more though. It didn't have any kick at all)
- juice from one full lime
Been a fun summer so far. I'm looking for an excuse to fire up the smoker. I'm sure that will happen soon enough. Pics will follow.
