Today should be fun. Whole quail. Trying to decide how I want to season it.
Wrap it in bacon?
We are having strip steak and lamb
Yeah, that's a really good thought and would be awesome. It's whole quail though, they didn't have semi boneless so that may be a pain to eat with the bacon. Thinking about doing olive oil, thyme, sage, and things like that and throwing it on the grill.
That sounds good, I did lamb last week with this rub on it. Was really good.
1/4 cup brown sugar
2 teaspoons ground ginger
2 teaspoons dried tarragon
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon salt
if you grow fresh mint ... mine is in a pot as it is very invasive in the garden,
I learned my lesson there.
Here is a wonderful glaze for chicken.
We thought it would be good on lamb and fish too
Honey Mint Glazed Chicken
INGREDIENTS
1/4 cup white vinegar
1/4 cup olive oil
1 4-5 pound chicken, cut into parts
Salt
Freshly ground black pepper
1/2 cup honey
2-3 Tbsp water
1/2 cup chopped fresh mint (or 2 Tbsp dried mint)
METHOD
1 Place chicken pieces in a bowl. Mix vinegar with olive oil and pour over chicken pieces. Turn chicken pieces so that all are coated with the simple marinade. Let marinate for 30 minutes to an hour.
2 In a small bowl mix honey, mint, and just enough water for a good basting consistency. Set aside for glazing the chicken.
3 Prepare grill for medium high heat. Remove chicken pieces from marinade. Sprinkle generously with salt and pepper. Place chicken pieces on the hot grill, skin side up. Cook for approximately 30-40 minutes, covered, turning every 7 or 8 minutes. For the last 5-10 minutes of cooking, baste all sides with the honey mint mixture. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F for the breast and 180°F for the thigh. Note that although the breast pieces are bigger, they may finish cooking earlier than the thighs.
I only had bone in breasts ... they were delicious!
It's May and I haven't cleaned the grill yet. Fail.
Shows: 6.27.08 Hartford, CT/5.15.10 Hartford, CT/6.18.2011 Hartford, CT (EV Solo)/10.19.13 Brooklyn/10.25.13 Hartford
"Becoming a Bruce fan is like hitting puberty as a musical fan. It's inevitable." - dcfaithful
It's 10.30 at night and I want to go start the pit, threads making me hungry. The neighbors might call the fire department, so I guess I'll wait til tomorrow.. .........I'm thinking jalapeno burgers, thick cut marinated pork chops, followed by a nice t-bone steak.....
It's May and I haven't cleaned the grill yet. Fail.
epic.
we never stop grilling.
Very. We've been having great weather and I didn't take advantage of it to clean the grill.
Shows: 6.27.08 Hartford, CT/5.15.10 Hartford, CT/6.18.2011 Hartford, CT (EV Solo)/10.19.13 Brooklyn/10.25.13 Hartford
"Becoming a Bruce fan is like hitting puberty as a musical fan. It's inevitable." - dcfaithful
Shows: 6.27.08 Hartford, CT/5.15.10 Hartford, CT/6.18.2011 Hartford, CT (EV Solo)/10.19.13 Brooklyn/10.25.13 Hartford
"Becoming a Bruce fan is like hitting puberty as a musical fan. It's inevitable." - dcfaithful
Comments
Yeah, that's a really good thought and would be awesome. It's whole quail though, they didn't have semi boneless so that may be a pain to eat with the bacon. Thinking about doing olive oil, thyme, sage, and things like that and throwing it on the grill.
That sounds good, I did lamb last week with this rub on it. Was really good.
1/4 cup brown sugar
2 teaspoons ground ginger
2 teaspoons dried tarragon
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon salt
Some Asparagus
And a Baked Potato
Till there aint nothing left worth taking away from me.....
you got a grill?
It is a very lonely feeling.
if you grow fresh mint ... mine is in a pot as it is very invasive in the garden,
I learned my lesson there.
Here is a wonderful glaze for chicken.
We thought it would be good on lamb and fish too
Honey Mint Glazed Chicken
INGREDIENTS
1/4 cup white vinegar
1/4 cup olive oil
1 4-5 pound chicken, cut into parts
Salt
Freshly ground black pepper
1/2 cup honey
2-3 Tbsp water
1/2 cup chopped fresh mint (or 2 Tbsp dried mint)
METHOD
1 Place chicken pieces in a bowl. Mix vinegar with olive oil and pour over chicken pieces. Turn chicken pieces so that all are coated with the simple marinade. Let marinate for 30 minutes to an hour.
2 In a small bowl mix honey, mint, and just enough water for a good basting consistency. Set aside for glazing the chicken.
3 Prepare grill for medium high heat. Remove chicken pieces from marinade. Sprinkle generously with salt and pepper. Place chicken pieces on the hot grill, skin side up. Cook for approximately 30-40 minutes, covered, turning every 7 or 8 minutes. For the last 5-10 minutes of cooking, baste all sides with the honey mint mixture. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F for the breast and 180°F for the thigh. Note that although the breast pieces are bigger, they may finish cooking earlier than the thighs.
I only had bone in breasts ... they were delicious!
sun, salmon
So damn easy and just fantastic
jealous...sounds like a great evening
C'mon a terracotta pig
"Becoming a Bruce fan is like hitting puberty as a musical fan. It's inevitable." - dcfaithful
swordfish and lobster
epic.
we never stop grilling.
and my invitation is where?
it's in the mail....
I grilled rib eyes and bacon wrapped filets
should get it next Tuesday
F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5 F5
"Becoming a Bruce fan is like hitting puberty as a musical fan. It's inevitable." - dcfaithful
:nono: :fp:
"Becoming a Bruce fan is like hitting puberty as a musical fan. It's inevitable." - dcfaithful