I don’t like to cook, in general. I will grill occasionally, though and I’m always up for new grill ideas.
I entered partially uncharted territory, for me, last night. The local Sprouts market had small lobster tails on sale for $6.00 each, and fresh corn in the husk at 5/$1.00. Add a loaf of crusty French bread for a couple of dollars and for under 20 bucks I can do a lobster dinner for 3 people. The uncharted part? I decided to grill the lobster.
Google being my friend, I looked up approximate cooking times and heat settings. Turns out that lobster tail and corn both like medium high heat - bonus! I sliced open the top of the shell, crammed in olive oil/butter spread and lemon juice and put those babies right on the lower grill grate. The corn got husked, brushed with a mixture of chile infused olive oil, garlic powder, onion powder and fresh black pepper, wrapped in foil and placed on the top grate. The bread went into the oven.
The flavors were fantastic! Next time I’ll cut back the cooking time a minute or 2 on the lobster, as it was just a bit tough, but for a first effort I was pleased.
The only thing I’m good at grilling is cheese sandwhiches and melts. The wife, however, can grill up some Bambi Backstraps that are to die for. And her friend grills a mean tri tip.
This week; Beer butt chicken, asparagus, squash, baby back ribs, and poblano peppers last night for tacos. It’s been hot here and the bbq is getting a workout.
I’ll have to try that. Mrs. L.A. says she’s not fond of lobster. (She loves crab.) Apparently, according to her, they have no flavour. I have absolutely zero doubt that she’s only had them at restaurants, and they were probably boiled. When I lived in the Antelope Valley there was a place that I’m pretty sure served them Puerto Vallarta-style. Best lobsters I ever had. When I was in San Diego, my mom brought some lobsters up from Punta Final. These were Pacific spiny lobsters (no claws), and I found them superior to the Maine lobsters you can get anywhere. I remember she cooked them on the charcoal grill, but I don’t remember what she seasoned them with, if anything. I recall she cut them in half, lengthwise from snout to tail. They were delicious.
Anyway, I’ll have to grill some lobster tails and see how The Missus likes them.
I bought an Akorn Kamado this year (cheap Big Green Egg knock off) and have been going nuts with applewood smoked chicken, ribs, and steak.
Oh, the steak! Get that grill up to 700 degrees and 2 to 3 minutes per side (depending on thickness) and I’m having perfect medium rare every time. Touched with some salt, pepper, and a bit of garlic/rosemary butter.
The chicken cooked between 220 and 250 for 3 hours or so with a cheap spice rub and applewood smoke turns out some of the best chicken I’ve ever had.
The ribs are fall off the bone delicious. And I didn’t even mention the pizza! A ball of dough from Walmart, favorite toppings, cheese from here to eternity, 5 minutes on the grill and I’ve got a pizza to rival the local woodfired offerings.
I even bought a hammock so I can relax with a beer while awaiting those slow cooked flavours.
I grilled a spatchcocked chicken, initially over direct heat, then moved to indirect. I always throw a head of foil-wrapped garlic on. Toward the end of cooking I added some ears of corn I had parboiled.
We ate on the porch. When everyone was finished eating I put halved peaches that I brushed with brandy and drizzled with honey. No leftovers!