Once again I want to thank everyone for extending a warm welcome to me after joining this forum.
This is only the third forum that I have joined besides the DTR and the AZVJC. Although I am labled as a newb, I kinda fit in the experienced cataagory but I'll wait for my post counts to go up like everyone else.
I had an idea tonight while I was grilling some dynamite chicken breasts and it seemed to revolve around my side burner.
I was wondering how many folks ignore or, even worse, avoid thier side burner because they have no idea what to do with it. So I decided to start a thread about what to do with it to include recipies and stories and hopefully have it moved to it's own section if it makes a splash.
I'll start off by saying I love to use cast iron skillets on mine to do a pleEthera of things while grilling or even BBQing in the smoker. One of my favorite things to do is to stuff baby bellas with a tad of evoo, some garlic and a small tab of string cheese, then simmer in evoo and butter for about five minutes before the steaks go on. When i lay my steaks on, I toss in a shot or two of red wine and reduce. When the steaks are approaching ready (around 8-10 min. for me), I'll pull the skillet off and get it to the counter. The cast iron keeps the shrooms hot while I fetch the steaks. No sides required, just meat and mushrooms. Oh, I do like a few slices of French bread to help clean the plate up..
What do you do with the side burner?
This is only the third forum that I have joined besides the DTR and the AZVJC. Although I am labled as a newb, I kinda fit in the experienced cataagory but I'll wait for my post counts to go up like everyone else.
I had an idea tonight while I was grilling some dynamite chicken breasts and it seemed to revolve around my side burner.
I was wondering how many folks ignore or, even worse, avoid thier side burner because they have no idea what to do with it. So I decided to start a thread about what to do with it to include recipies and stories and hopefully have it moved to it's own section if it makes a splash.
I'll start off by saying I love to use cast iron skillets on mine to do a pleEthera of things while grilling or even BBQing in the smoker. One of my favorite things to do is to stuff baby bellas with a tad of evoo, some garlic and a small tab of string cheese, then simmer in evoo and butter for about five minutes before the steaks go on. When i lay my steaks on, I toss in a shot or two of red wine and reduce. When the steaks are approaching ready (around 8-10 min. for me), I'll pull the skillet off and get it to the counter. The cast iron keeps the shrooms hot while I fetch the steaks. No sides required, just meat and mushrooms. Oh, I do like a few slices of French bread to help clean the plate up..
What do you do with the side burner?
