Whats cooking on your BBQ?

B

Bufford

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Cold weather has hit us and it sure gets the mood for food reved up. I was out for a good part of the day in temperatures that failed to rise above -20 C or about -5 F. So it meant cooking up a large rack of ribs on the BBQ. Cold weather means the BBQ takes longer to heat up, and less time for the wine to cool off. We had a great feast last night, so we are discussing the steaks that will go on tonight. So whats cooking on your grill?
 
Boy that sounds great for a barbecue. I think I am going to put on some of my famous stakes later on today. I love watching everyone water at the mouth as I prepare this delicious Black Angus stakes. When its cold out, we all together in the great room and eat. Setting near the fireplace just enhances that moment. :)

I just want to thank you Bufford for sending us the nice cold air down. Its great and have a good dinner as well. :thumbup:
 
Barkes Knife Shop said:
Boy that sounds great for a barbecue. I think I am going to put on some of my famous stakes later on today. I love watching everyone water at the mouth as I prepare this delicious Black Angus stakes. When its cold out, we all together in the great room and eat. Setting near the fireplace just enhances that moment. :)

I just want to thank you Bufford for sending us the nice cold air down. Its great and have a good dinner as well. :thumbup:
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Hey Bubba!!!! Aren't those stakes kind of tough????:confused::confused::eek:
HEHEHEHEHE!!!!
 
I did some Ribs the other night in the snow (very light, but still snow). Rubbed with pepper, sea salt and garlic, then basted near the end with sauce. Wife thought I was crazy, but they disappeared just the same. Steven
 
My marinaded and stuffed filet mignon on the grill recipe is as follows.

DAY BEFORE YOUR BARBEQUE
  • Using a small "handmade" paring knife, poke it into the side of each filet and then move it carefully back and forth to open the inside of the filet like a jelly filled donut.
  • Put the filets in a ziplok baggie and fill it with your favorite dry red wine (I like merlot for this because of its smoothness) and minced garlic. Let the steaks marinade in the refrigerator for 24 hours.
  • Mince up the following ingredients: Garlic, bacon, mushrooms, onion and fully cooked lobster meat.
  • Toss those minced ingredients into a skillet with just a little bit of butter and gently saute them. Don't cook them all the way through, as they will finish cooking inside the steak the next day.
  • Put the freshly sauted mix into a container and put it into the refrigerator to cool down overnight.

DAY OF THE BARBEQUE
  • Take the marinaded steaks out of the refrigerator and drain off the marinade and let them sit out to come up to room temperature. If they are too cold, the stuffing mix in the center won't get hot and will not be appetizing.
  • Take out the stuffing mix and put it in a medium sized bowl. Add some crumbled blue cheese to the stuffing mix and blend it in thoroughly.
  • Begin to carefully stuff each steak with the stuffing mix, filling it like a jelly donut until it begins to start taking the shape of a ball. Stop before it gets too full.
  • Wrap pepper bacon around each steak, covering the hole in the side, so as to keep the stuffing from leaking out during cooking. Pin the bacon on with long kabob skewers instead of toothpicks. I've found the skewers work better.
  • Put a light dusting of your favorite steak rub on each side of the filets.
  • Barbeque slowly to your desired doneness.
  • Serve with roasted vegetables cooked over the BBQ on kabob skewers and a bottle of the same dry red wine that you marinaded the steaks in. Some fresh crumbled blue cheese on the top of the steak is a great touch, with a lobster leg on the side is fantastic!
  • Sigh satisfyingly as you lean back in your chair and proclaim, "not too bad of a meal".

If you think filet mignon is tender, wait until you taste it after bacon fat has oozed out of the bacon inside the stuffing and soaked out through the meat slowly. It's incredible!
 
scottickes said:
My marinaded and stuffed filet mignon on the grill recipe is as follows...

Begin to carefully stuff each steak with the stuffing mix, filling it like a jelly donut until it begins to start taking the shape of a ball. Stop before it gets too full.
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Scott, please define TOO full. ;)

Ever try this with gorgonzolla instead of bleu cheese?
 
WA Martin said:
Scott, please define TOO full. ;)

Ever try this with gorgonzolla instead of bleu cheese?
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I have used the gorgonzolla. I actually prefer gorgonzolla.

Is there such a thing as "TOO" full? Actually, yes there is. If you stuff too much in, it will tear the thin sides of the tender meat and allow the stuffing to leak out while cooking.
 
I BBQ in the snow at times. I put old large towels on the BBQ to help hold in the heat when I want a steady heat to finish off something like chicken..... I am buying a prime rib from Costco this week and cutting it up into steaks for the coming weekend. I have a covered BBQ area on a cement protion of our back covered deck that is 60 feet by over 10 feet with seating for at least 20 people in the warm weather..... I BBQ and smoke meat so much the back of the house has a smoked look to it so I have to repaint itthis summer. We don't have much bother from mosquito's on the deck as they do not come up due to the lingering smoke smell I think.......
 
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