So I’m hankerin to really get my grill fired up for the season. I got no problem with the burgers and marinated kabobs.
What I want to know is what unusually tasty things can you suggest that I prepare on the grill.
I found a recipe online for grilled stuffed jalapeno peppers, and I can’t wait to try it out:
**1 (16 ounce) package spicy pork sausage
30 jalapeno peppers
1 (8 ounce) package cream cheese, softened
2 pounds turkey bacon
toothpicks
Directions
1 Preheat an outdoor grill for high heat. Lightly oil the grate.
2 In a large skillet over medium heat, cook the sausage until browned. Drain excess grease, and set aside. Meanwhile, slice the peppers in half lengthwise, and remove and discard the seeds and membrane. Fill one half of each pepper with cream cheese, and the other half with sausage. Put the pepper halves back together, and wrap with a slice of bacon to hold. Secure bacon with a toothpick.
3 Grill peppers for about 15 minutes, turning to ensure even cooking until bacon is crisp, and pepper is toasted.
**
I know bar-b-q threads are nothing new around here, but hey it’s the start of summer. Let’s get some tasty morsels cookin’! Anything you’d care to share?
Fire it up, baby…
Happy
Tri-tip marinated in Teriyaki goodness, and Lobster!
Fresh Veggies.
Asparagus, Zuchinni, Bermuda Onion, Bell Peppers, Mushrooms.
Toss with olive oil and pinch of salt.
A slice of grill roasted heaven.
Chedderworst and chicken hearts-on-a-stick!
Why do the artists that bitch the loudest about free downloading get so much radio airplay?
Corn on the cob: remove husks from corn; wrap each ear of corn in a strip of bacon. Wrap in aluminum foil Grill for about 20 minutes. Heaven on the cob!
I just tried the stuffed jalepenos (minus the sausage), and let me tell you, they were dy-no-mite!
I bought a couple of vadalia onions with my pound of bacon and hot peppers. I think I might slice the vadalias into eighths, wrap them in some of the bacon, toss 'em on the grill and see how that tastes.
I used to think butter made everything taste better. Now, I’m thinking bacon.
Happy
Shoot I thought this would be something like throw anotherKen in the
Barbie.
Okay no I didn’t sorry sorry I’ll be quiet now
Peel and de-vein some large shrimp.
Roast some jalapenos, skin, slice into thin strips.
Put a jalapeno strip in the slot where the vein was.
Wrap with some really thin bacon (1/2 slice is just right per shrimp)
Skewer onto a kabob skewer…this will keep the bacon from unwraveling.
Grill til the large end of the shrimp turns opaque, brush lightly with a little of your favorite BBQ sauce or garlic butter.
Um Um.