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Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in!

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Old 02-17-2013, 04:26 PM   #1
gumby
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What's the Craziest Thing You've Ever Grilled...

...that you'd actually recommend?
I don't even like brusell sprouts, eggplant, or cauliflower but have tried some recipes that make us yearn for them.
I've also grilled pineapple, watermelon, and tomoatoes, and loved them all.
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Old 02-17-2013, 04:28 PM   #2
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I'm almost certainly not the right guy to be asking this question.
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Old 02-17-2013, 04:32 PM   #3
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True. Being from Mizzou I'd expect the answer to either be "squirrel" or "yankee".
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Old 02-17-2013, 05:22 PM   #4
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I used to grill eel.
Never thought of it as crazy though.
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Old 02-17-2013, 06:25 PM   #5
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A relative and I once grilled a racoon. Seriously, it tasted like turkey.
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Old 02-17-2013, 06:32 PM   #6
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During a power outage after an ice storm: Frozen pizza.
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Old 02-18-2013, 04:42 PM   #7
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Quote:
Originally Posted by ElkTwin View Post
Baked brie. Use the pizza stone on indirect.
Man, gotta try that one, sounds great!
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Old 02-18-2013, 04:53 PM   #8
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my left hand
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Old 02-18-2013, 04:55 PM   #9
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my left hand
So, the right hand didn't know what the left hand was doing?
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Old 02-20-2013, 12:18 PM   #10
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Brian, at your suggestion, I settled on a class on grilling. I could have gone any number of directions, but grilling seemed a good place to start. On the application, you have to post a syllabus for the class. It's a seven week, three hour course. I could use some help/constructive criticism with that and I know just the group to get me what I need. Here's what I have so far:

Week 1: Basics. Tools and tips on tools, how to build a one, two and three stage fire, seasoning tips, making rubs and marinades from scratch, proper techniques for grilling, how to measure doneness, proper temps for particular meats.

Week 2: Chicken. Selecting cuts to grill, trimming for the grill, indirect vs. direct grilling, how to butterfly a bird, brining, salting and other seasonings, doneness. Recipes: Margarita chicken breasts, spicy teriyaki wings, simple BBQ chicken, dry-rubbed chicken legs.

Week 3: Pork. Selecting cuts to grill, trimming for the grill, indirect vs. direct cooking, smoking or grilling, brining, to rub or not to rub, sauces, doneness, butterflying a pork loin. Recipes: apple-cranberry stuffed pork loin roast, orange-garlic pork chops, country-style ribs.

Week 4: Beef. Selecting cuts to grill, trimming, indirect vs. direck cooking, reverse sear method, rubs and marinades, doneness. Recipes: Margarita fajitas, grilled ribeye steak, burgers, kebabs.

Week 5: Seafood. Proper selection of seafood to grill, methods of grilling fish, skewering basics, planking, doneness. Recipes: Bacon-wrapped shrimp, whole grilled snapper, cedar-planked salmon.

Week 6: Veggies. Selecting veggies to grill, proper preparation of veggies to grill, skewer or not to skewer, grill basket stir-frying, doneness. Recipes: Baba ganoush, mixed veggie kebabs, fire roasted corn salsa, stir-fry.

Week 7: Appetizers and desserts. Recipes: Grilled peaches with bourbon glaze, grilled caramel pineapple pops, scallops on stilts, moink balls, ABTs.

The class will be between 6 and 12 and students will get to sample the foods grilled as the class progresses. Since it will run from 6 to 9 PM, it's sort of dinner with a class. If this goes well, I can do an advanced class or a class on smoking or sausage making or other cuisines (I can cook just about everything).

Whaddaya think? The deadline for this year has passed, but I could submit it for next year.
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