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Post by BBQ Butcher on Jul 25, 2006 8:10:28 GMT -5
The burgers were Ground Sirloin from the Tip that I ground up a few weeks ago. Seasoned with Qbabes Coffee Crust (it's good for more than Pork Tenderloins) and weighed in at 8 oz going on the grill. Crab/Bacon stuffed Portabello's.....MMmmmmmm. Cream Cheese, Imt Crab, crumbled bacon, some Mexican 4-cheese and a good dose of Chef Wil's Cajun Grilla Shaka and more Mexi 4-cheese on the top along with some oak smoked Paprika. Green beans were 'organic' (to make up for all the weekend's BAD things), with just a tad of Olive Oil, Kosher Salt, pepper and garlic. Boiga's were put on first, direct at 450°. Flipped after 5 minutes and then put on the Porto's, indirect. A few minutes later the boiga's went to the extended rack with the 'shrooms to finish cooking. Green Beans were put on a grill 'topper' and turned several times until just crisp tender. The carrots were steamed with some Dizzy Pig Raging River and butter. Dammmm....wish I had done this y'day Wife sez she wants Green Beans like that more often
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