Shrimp Stir Fry on the Grill

Over the winter, we have started to roast various vegetables in the oven.  Cauliflower, broccoli, carrots, even cabbage.  The roasting method adds so much flavor to these veggies while keeping their nutritional value intact.  Since the grilling season has started, I have taken to roasting our vegetables on the grill with a large cast iron skillet.  There is even more flavor with the wood fired tasted.  So, the other day, we had some brussels sprouts in the refrigerator that were rapidly approaching their expiration date and I needed some ideas for dinner.  I was in need of an Asian fix.  So, I decided to try my hand at a stir fry on the grill.

Grilled Shrimp Stir Fry with Brussels Sprouts

20 Fresh Brussels Sprouts of various sizes, about two pounds
1 pound fresh shrimp, peeled and deveined
1 Carrot, outer skin peeled, then peeled into long strips
1/4 sweet onion, sliced thin
2 Tbsp Olive Oil
Salt and Pepper

Sauce:

2 Tbsp Soy Sauce
1 tsp sesame oil
1 tsp corn starch
1 garlic clove, minced
1 thumb sized piece of ginger, skin removed and minced

Before preparation of the main ingredients, I prepared the stir fry sauce so that the ingredients would have time to mingle.  Then, Hope peeled and deveined the shrimp.  I prepared the sauce and vegetables.  For trimming the brussels sprouts, I just cut off the base then cut once lengthwise.  Then, I laid the halves flat and sliced lengthwise.  When you cut the base off, you can lose whole spout leaves.  Throw those into your bowl.  They become crispy, caramelized goodness.  Once the spouts are trimmed, put them in a bowl and toss with the olive oil and some salt and pepper.

I lit some charcoal and when ready, I dumped the hot coals off to one side.  Then, I placed my brussels sprouts in the cast iron skillet, placed indirect heat, and closed my grill lid.  After 15 minutes, I added the carrot and onion and stirred to incorporate into the mixture and placed the skillet directly over the coals.

I closed the lid and let cook for five minutes.  Then, I added the shrimp, closed the lid, and let cook for five more minutes.

Finally, I added the stir fry sauce and stirred well.  Then, closed the lid and let cook for one more five minute period.

I added hot pepper flakes to my bowl for a little heat.

The shrimp were cooked perfectly.  Not rubbery, nor mushy.  Some of the sprouts were crispy and caramelized and others where that perfect tender crisp consistency.  The amount of sauce added was perfect.  The wood fired taste just added to the flavors.  A great meal for a quick dinner.  If I had the change one thing, I would cook the brussels sprouts over direct heat and cut the cooking time down to ten minutes for the first step.  I feel that this would increase the ratio of crispy and caramelized spout leaves and who doesn't want more of those?

Thanks for stopping by,

Bill

Another Installation of Cooking for Novices: Italian Style Grilled Chicken with Italian Rice

Well, chicken for dinner yesterday.  We didn't feel like the usual BBQ or marinade, so I decided to try something different.  It was quick, simple, and tasty.

First, the marinade:

1/4 cup olive oil
1/4 cup red wine vinegar
1 Tbsp Italian Seasoning
3 garlic cloves, minced.

Whisked it all together and poured over some chicken legs and breasts in a plastic bag.  I let marinade for about 3 hours, flipping the bag whenever I walked by...

I lit the charcoal and brought the grill to about 400 F and placed the chicken away from the heat.  After 30 minutes I rotated the chicken and let cook for another 30 minutes, 1 hour of total cooking time.  Then I pulled them off the grill and let rest for 5 minutes.  As you can see, nice and golden brown...

As the chicken was cooking, I made some Italian Style Rice for a side.  Here is a link to the recipe.  I am not sure when turmeric became an Italian spice, but it was good none the less.

Final results...

The chicken was tender and juicy with a good Italian and garlic flavor.  The red wine vinegar added a nice tart taste that was not over powering at all.  The nice was a good compliment.  Creamy with a hint of spice.  I will be making this again for sure.

Thanks for stopping by...

Bill

Pork Sirloin Roast, Seared and Braised

I was at Costco last week and they had pork sirloin roasts on sale for $1.99 lb.  They came in 4 packs and looked really nice.   Real lean, high quality meat.  So, I picked one up for some experimentation in the future...

First, I seasoned both sides with onion power, garlic powder, celery salt, thyme, and fresh ground pepper, then I sprayed with some olive oil...

I then lit my charcoal and while it was getting hot, I diced some new red potatoes, onion, and carrot.  I coated the veggies with olive oil and the same seasoning blend from above...

After the grill was screaming hot, I seared both sides of the roast.  About 5 minutes a side...

I placed the veggies in a foil pan, then put the roast on the bed of veggies.  Then, I covered the pan with foil, placed on indirect heat, and closed the grill lid...

After 30 minutes, I rotated the pan 180 degrees and let cook for 30 more minutes.  Then, I pulled from the grill and let rest for 10 minutes.  The internal temp was about 180 F.

After resting, I sliced...

The meat was nice and tender, juicy and moist.  The veggies were perfectly cooked and the au jus brought it all together.  I'll be trying this again.

Thanks for stopping by...

Bill

Perfect Grilled Tri-Tip

From time to time, my butcher has tri-tips for sale.  For those of you who don't know what a tri-tip is, it is the bottom sirloin roast.  Here is an explanation from Wikipedia. I think it is a very flavorful cut of beef.  The only problem is, it is hard to grill as it swells up like a basketball while grilling.  So, I have taken to smoking them.  But, I had one in the freezer and wanted to grill it up.  So, this past Sunday I decided to try one in the Pittsburgh Rare style.

What is Pittsburgh Rare?  It is a method of cooking a steak that we like around here.   You take a screaming hot grill and put a think cut steak on the hottest part of the grill (perfect for a tri-tip).  Once the first side on is starting the char, you flip it over until the second side chars.  The result?  A crispy outside and a red, juicy interior.

So, first, I seasoned both sides of the tri-tip with the following:

Granulated Garlic
Onion Powder
Sea Salt
Fresh Ground Pepper

Then, I placed the meat over the hottest part of the grill, then flipped when it was starting the char...(I threw a piece of oak in with the charcoal as well for some flavor.  Oak and beef are excellent together!)

I cooked to an internal temperature of 140 F, then removed from the grill and let rest for five minutes...

Then I sliced...

The thing I liked about this was that you get something for everyone:  medium-rare, medium, and medium well on the same piece of meat.

This was the best tri-tip I had ever grilled, hands down.  Tender and juicy.

I may still smoke them from time to time, but since I have the grilling technique down pat, I will grill more than I smoke for sure...

Thanks for stopping by...

Bill

Pork Steak, the Underrated Cut of Meat. First in a Series

Pork steaks, thinly sliced steaks from the bone end side of the butt, are a tasty treat that I like to cook from time to time.  They are horribly underrated and economical as well.  My butcher thinks I am crazy for buying them.  This post, the first in a series, will help to change that myth.  But, if they become popular, the price might rise...

First lesson, grilling.  I like it simple.  Granulated garlic, sea salt, pepper...

Put a light coat of each on both sides of the steak...

Get your grill screaming hot, then throw them on direct heat.  Flip after 3 minutes.  Yes, three minutes.  Remember, they are thin and the grill is HOT!

After the flip, 3 more minutes, then onto the plate to rest for 5 minutes...

Serve with your favorite side, macaroni salad in this case, and you have a quick easy meal.

Remember, 3 minutes a side with a hot grill gives you a nice juicy steak that is just past medium.  You'll be picking the bones for sure.

In the future, we will explore marinades, smoking, and other grill recipes.  Hope you come back to read all the posts.

Thanks for stopping by...

Bill

Cooking for Novices Part 5: Grilled Steelhead and Salmon with Zucchini and Onions

Folks, grilling fish and veggies is not that hard.  It is a snap, especially with a larger cut of fish with the skin attached, such as salmon or steelhead.

First, the veggies.  I cleaned and trimmed a small zucchini and cut small slices.  I did the same with a medium sweet onion, then sliced in medium thickness slices.  My marinade is olive oil, honey, steak sauce (I used A1) and salt and pepper to taste.  After whisking, I threw all of the kids into the pool for a one hour swim.  This marinade is my go to grilled veggie marinade.  It works really well on mushrooms for sure.

Then, I took portions of a salmon and steelhead (the bottom piece) fillet, painted with plain yellow mustard, then sprinkled liberally with Old Bay seasoning...

I started a fire in the Backyarder, heated up the grates and scraped them down.  First, the vegetables on direct heat for about 5 minutes.  Then, I flipped them over and put on the cold side of the grill.  Then, i placed the fish, skin side down on direct heat.  I closed the lid and let everything sit cook for 12-14 minutes...

When the fish is looking flaky and the fat is rendering from the top of the fillet, you are done.  The veggies cook the rest of the way in the indirect heat with the lid closed...

The veggies are nice and tender crisp with a nice savory/sweet taste.  The fish was outstanding.  The mustard gives the fish a nice tangy flavor that goes well with the richness of the fish.  The Old Bay goes with any seafood in my opinion.  Serve with nice white wine and you have a great meal.  By the way, I prefer the steelhead (on the left) to regular salmon.  It has a richer, more complex taste.  It is usually much cheaper than salmon.  So, it is a win/win.

Thanks for stopping by...

Bill

Grilled Blue Point Oysters

Now, when it comes to eating oysters, I like them 3 ways:

1. On the half shell with either Texas Pete or spicy cocktail sauce with a saltine.
2. In a shot of beer with a ton of hot sauce.
3.  Breaded and fried (good for a hangover  ;) )

I had a friend one time who grilled them once, but they were way over done.  So, I decided to give them a try.  The local grocery store had them on sale for 0.99/ea...

I put them on the hot part of the grill, then flipped after 1-2 minutes...

Then, when they started to open, I moved them to the cool side of the grill...

Then, after all four opened, I heated for 30 seconds, then took inside.  I then ripped off the top shell and dotted with siriracha sauce...

This is a new favorite for sure.  Not quite cooked the whole way through, so they were not rubbery.  Warm, salty, and spicy.  Very good.  I will be doing this again...

Thanks for stopping by...

Bill