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WINDWARDLADY
7/4/06 6:23 P
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| Oh and you can keep the sauce for two or three uses...and you can thin it out with more shoyu
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WINDWARDLADY
7/4/06 4:58 P
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Barbecue Sauce
1/2 clove Garlic
1 inch ginger
1/2 cup shoyu sauce
3/4 cup sugar
1/2 cup catsup
2 oz mirin or wine
1 Tablespoon salt
blend above ingredients together and soak meat overnight or at least 4 hours.
Enjoy let me know how it came out...you can use on chicken, ribs, babybacks...
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WINDWARDLADY
7/4/06 4:49 P
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| ok i will send it soon i have to write it down
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we found some bisson meat at walmart. It was half price off. That made it cheaper than regular hamburger. We grill that on the ole barbie.
Share your recipe wind, I like new sauces. My wife has her own which she uses splenda.
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WINDWARDLADY
7/4/06 12:59 P
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| Grill Ideas is my specialty I have one recipe that you can make ribs, chicken, babybacks and it's light so you don't have to worry about the weight...let me know I will share
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PACKERMAN
6/13/06 12:25 P
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I'll agree with the excess bit too. I'm blessed with a wife who plans the meals and enjoys trying different things as much as I do. We mix up the main dishes real well, but I really do love a good steak. I also like the beer can chicken, but it is a mess to clean up in the kitchen.
New Grandpa, I'm looking at the treager web site. Looks interesting.
I like to use salt, pepper, and Lowery's as the main seasonings. My wife get's the McCormick marinades and we use those quite a bit. A1 just came out with some marinades, we tried one on some sirloin last weekend and it was pretty good.
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NEWGRAMPA
6/12/06 10:55 P
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Personally, anything in excess is just plain bad. A good balance of everything and you should be just fine.
- Message Posted by: CVIBERT - 6/12/2006
Too true. Thanks for the reminder.
I have found that the seasonings can make something that has become mundane into something that is new and different. I guess a new topic of "Waht seasonings do you use" would be good to start.
Excess is a problem in our household, but I have found that SP has provided a means to help curtail that issue, at least with me. It is easier to eat seansibly than not, at least for the meal planner.
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I'm certainly not a red meat hater. I far prefer it to poultry. Just sharing the facts that are out there.
Personally, anything in excess is just plain bad. A good balance of everything and you should be just fine.
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Traeger is a name brand, www.traegerindustries.com, a wood pellet BBQ. It has uses an auger to feed wood pellets, best way to describe them is they look like rabbit pellets, into a container roughly the size of a tuna can. There is an ignition rod that gets the pellets burning and then a blower fan to keep them that way. It cooks more like an oven than a traditional grill, indirect heat, so no more flare-ups, or burnt on the outside, raw in the middle. It offers that smokey flavor and aroma to anything cooked on it. Two features which are nice about the BBQ, fat drains off of the meats into a container and clean up only requires a shop vac about two to three times a year.
My personal favorites (that means the wife will let me cook on it) are baked potatoes with Johnny's garlic spread, corn on the cob (left in husk with a little bit of pepper and butter), whole chickens, turkey, roasts (beef, lamb, pork), and the all American favorite, ribs.
The closest thing I can think of to described the taste is cooking over an open fire using real wood, only without the hassel. For those that have a place that serve true smoked meats, you know what kind of flavor I am talking about.
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VERNONHEATHER
6/12/06 5:40 P
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New Grampa - I'd heard over and over how evil red meat was for you, and like you - I really like it, and the cost and versatility of ground beef is good for students. So I've been cutting down on it, didn't want to contaminate myself with evil and all that. Until one day I was at the acupuncturist, and told her I was going in for surgery. She suggested I try to eat a significant amount of (LEAN) red meat in the weeks before surgery. Just to help with my blood levels.
Food for thought, hope I didn't pollute the red meat haters.
Heather
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Wow !!!! I think I'm in heaven. I love to grill and do it 3 or 4 times a week, especially in the summertime.
Hey Newgrandpa, What's a Treager? Never heard of it before.
As for recipes, I also try to vary everything. Our fallback is steak. I also like turkey burgers, and have on occassion mixed the turkey with beef. My kids like them better that way.
Dale's is really good too. We use it on steak mostly, but I also dilute it and marinade portabellas in it.
Here's one you might like. Cut zuchinni into strips about 1/8 inch thick. Let them soak in salt water overnight, brush lightly with olive oil, and grill for a few minutes on each side on a hot grill over indirect heat.
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Thanks for the links. I guess I am trying to justify eating red meat, I just like it. Maybe I will start to slim down the amount of red meat dishes that I prepare.
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| I didn't get to grill last weekend, since the family wanted to go to the county fair. I did get to have a grilled turkey leg. I forgot how good those are. I'll do some on the grill this weekend.
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I'm no expert, but I know red meat isn't as healthy for the body as poultry. Case in point, my father had a heart attack last July. He was told to eat a varied healthy diet, but NO red meat.
I also found this article when I googled "heart disease red meat" that states that those who regularly eat red meat have double the risk of colon cancer:
http://www.newstarget.com/007237.html
Most articles on healthier eating recommend replacing red meat with other alternatives.
http://www.americanheart.org/presenter.jhtml?identifier=516
This one, however, is interesting food for thought:
http://www.drlam.com/A3R_brief_in_doc_format/2002-No2-BeefChickenorFish.cfm
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NEWGRAMPA
6/12/06 10:23 A
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| Silly question, but when I was at the store the other day, I compared ground tureky with extra lean ground beef and found that the fat grams and protein per serving where the same, why not use extra lean ground beef for about a third of the per pound price?
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| A lot of people have that reaction to turkey burgers. They're not the same as hamburgers for sure, but they're still good in their own way. Oh well, can't please everyone I guess...
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| I like turkey burgers. The only problem for me is that my family looks at turkey burger as some sort of evil substance and won't eat them. They eat ground turkey when I cook spaghetti or meat loaf but a turkey burger to my family might as well be Kryptonite.
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| We like to keep some turkey burgers on hand for a quick grill. Corn on the cob cooked in it's husk on the grill is VERY good, just soak the corn in water for a bit before putting it on the grill. My wife also bought some turkey breast chops the other day that we grilled up in BBQ sauce like it was chicken that were quite good. Of course baked potatoes on the grill are always good too.
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| Fish is great wrapped in aluminum foil with lemon and butter and various seasonings. Add onions, and other veggies. Very good stuff and good for you if you keep butter and salt to minimum.
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Shrimp sounds great!!
I love Pork Tenderloin and the stand by chicken breast. I like white fish but find it very hard to grill. Any suggestions from anyone??
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| Grilled large shrimp and Vidalia onions - yummie
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| Hey Russ, that's the name of the product. It's the product of a Chinese/Jewish team ;)
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I tried this marinade last night when grilling some salmon and it was really good.
1/4 c extra-virgin olive oil
1/4 c soy sauce
1/4 c dijon mustard
3 T prepared horseradish
2 T light brown sugar
1 t rice vinegar
That's enough for about 36 oz of salmon, so you could cut it down significantly if you're cooking just for a few. Definitely one of the best marinades I've had in a while.
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CHRIS.CORRADO
6/5/06 11:06 P
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| yep - vegetables marrinated in italian salad dressing grill great!
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| Dale Sauce for the steaks and Italian Dressing for the veggies
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| Fat Free Italian Dressing and put them on the grill in one of those seafood or veggie grills that you use when camping. Little tip, turn only once, you will loose your vegies if you are not careful.
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| I ended up grilling chicken and adding the veggies, though I'm not very good at doing those. How do you guy prep the veggies for the grill?
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| Grilled Salmon - yummie - and Grilled veggies to go with it. That is a meal.
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CHRIS.CORRADO
6/4/06 7:27 P
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| Well I did chicken on the grill for lunch and couldn't stay away from the red meet all weekend - small steak for dinner, I think I could eat anything grilled. I love grilled vegitables too.
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The best grill book I've used is "Weber's Big Book of Grilling" by Jamie Purviance and Sandra S. McRae. There's some really great marinades, rubs, and salsa recipes in it.
One of my favorite recipes is a honey mustard chicken. And there are a few shrimp and scallop recipes that are very easy and really delicious.
We also grill salmon and asparagus a lot. We brush the salmon lightly with some reduced fat mayo and seasonings. The asparagus gets just a bit of olive oil and salt and cooks for a really short time.
And I agree with others here about pork tenderloin - it's great on the grill and very lean.
Mmmm, just writing this up is getting me hungry!
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ERINYEAN_DREAMS
6/4/06 4:40 A
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Try Turkey cacciatore burgers on Portobello "buns" (just grill the mushrooms and place the turkey burger on/inside one or two of 'em). I personally don't like this recipe due to my intense hatred of mushrooms, however, my Mother goes crazy over them every time I grill or fry a few patties and caps. 
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| Pork tenderloin sound really good on the grill and I'll look at it next week. The store was out of tuna (In a fishing town is being out of tuna a crime?) so I went back to my old standby. Marinated boneless skinless chicken breast. Oh well. Keep the ideas coming. I might tomorrow too.
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Russ,
Pork tenderloin is a pretty lean piece of meat. If you use a version of the recipe in sparkpeople, and give it some spices and thn grill it, it turns out very good. Throw in a few red or yellow bell peppers and cook them down and it is a feast. The pork is lean and dense and it you eat 4-5 ounces of it, it is very satisfying.
FATFRED
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| Barbeque chicken with Corn on the cob and squash wrapped in foil with lemons and butter (real butter) and also grilled Vidalia Onions
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