G's Gourmet Food
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Mombo Sauces are about Making Great grill food memories. We do this by enhancing Good Food, shared with Good Friends.
This month we’ll focus on Falling into Barbecuing.
Fall into Barbecuing
Bring Barbecue Flavor Indoors Even When It's Cold Outside
(ARA) - If you've stopped firing up the grill because the outdoor temperature has dropped, it's time to do an about-face. More than half of all barbecuers cook out year around, so now's the time to simply switch to a "cook out and eat in" mode.
With kids back in school, sports and other after-school activities often turn Mom into a chauffeur and trying to accommodate everyone's schedule and needs makes evening meal preparation hectic. Why not take advantage of the convenience, flavor and fun you enjoyed during the summer and turn to your barbecue grill to get dinner on the table quickly?
"The Big Green Egg is a great grill to use all year round, but particularly in the fall, when people do more smoke cooking" says Ed Fisher, who introduced this unique product to Americans 30 years ago. "The space-age ceramic construction helps the EGG to hold the heat inside. Which means no matter what the temperature is outside, you can use an EGG for searing and grilling at high temperatures, or for low-and-slow smoking. It makes the grill perfect for either tasty, hurry-up weekday meals or for more leisurely entertaining on weekends."
For best results, cook with natural lump charcoal which is very popular among barbecue aficionados. It heats up quicker and burns hotter to produce a good sear, contains no fillers or binders, and produces less ash than its briquette counterpart. It's the purist form of charcoal and provides more pronounced cooked-outdoors flavor.
In addition to smoking and grilling, the EGG bakes like a brick oven, making it ideal for pizza, bread, muffins and even pies and desserts. A number of convenient accessories add to the grill's versatility. Placing a ceramic plate setter under the cooking grid allows indirect cooking and baking. And cooking capacity can be doubled by using a grill extender, which is actually a second cooking grid that sits atop the primary grid.
Take advantage of all that cooking space by planning two or three meals from one cookout. Grill extra chicken and serve hot for dinner, then use the leftovers for a cold chicken salad or grilled chicken sandwich the next day. Or, throw sausage links onto grill with the chicken and heat them up the following night for dinner or slice them into a pasta dish. Fish lovers can double up on servings of salmon, and enjoy the leftovers as an addition to a crisp, lunchtime salad. When grilling steaks, cook an extra one and slice it up later for a smoky steak sandwich.
Make side dishes on the grill too. Enhance the flavor of vegetables such as zucchini, peppers, asparagus, eggplant, onions, and mushrooms by brushing them with olive oil and grilling them. Cooking over the coals caramelizes starchy veggies like corn-on-the-cob, potatoes and sweet potatoes, resulting in sensational taste. Cook ample amounts to enjoy for dinner tonight and to add robust flavor to salads and sandwiches over the next several days.
Grilled baking potatoes can be micro-waved and topped with salsa for a low-fat lunch, or scooped out and mixed with grilled diced scallions and a little sour cream, sprinkled with grated Cheddar cheese and put back into the potato shell to be made into twice-baked potatoes. Grilled asparagus or zucchini can be chilled and dressed with a splash of olive oil and vinegar for a cold vegetable salad, or as an ingredient in an over-stuffed vegetarian sandwich. Cut grilled corn kernels off the cob and toss them into canned soup to add homemade flavor, or use them to make corn relish to accompany a meat dish or sandwich.
On weekends, take advantage of the extra time and smoke cook bigger cuts of meat such as brisket, ribs, pork butt or a turkey or turkey breast. Fire up the smoker early in the day, and let your meals cook for hours to develop rich flavor while leaf raking or doing other chores. The meat will be incredibly moist and delicious and it takes little effort.
Even dessert is great when cooked in the EGG. Fall fruits are especially suited for grilling. Core and slice apples and put them in a disposable pan with a little butter, brown sugar, cinnamon and a sprinkling of nuts. Bake a peach cobbler or crisp just as you would in the oven. Slice pineapple and drizzle with a bit of rum while grilling. Lay a piece of aluminum foil on the cooking grid and place split-lengthwise bananas on it. Add a mixture of brown sugar and melted butter and grill until the sugar dissolves. Serve plain or topped with whipped cream or ice cream. If you want no-muss, no-fuss, pick up a prepared pumpkin or apple pie from the bakery or the freezer section at the supermarket and heat it up over the coals - it works especially well when you use the BGE ceramic plate setter.
A hectic schedule makes it tough to get meals on the table every day, but the versatile Big Green Egg will make the task much easier. Learn more at www.biggreenegg.com.
Courtesy of ARA Content - http://www.recipeland.com/ara/article/538/
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