Grilled Potatoes with Virgilio’s Dipping Sauce

Posted on by May 24, 2013

Potatoes be wicked awesome!

potatoes_with_marley-thumbnailPotatoes with a flavoring applied to their skin cook up nice on the grill – in this case it is Virgilio’s Dipping Oil. Regular small, red spuds cook up fast and have a high surface area to volume ration to hold a lot of flavor. Fingerling potatoes are nice but are on the expensive side – it is just a potato, after all. We start them in advance of the meat over indirect heat as they take quite a while to cook. We sometimes microwave them for 2 or 3 minutes before grilling to speed the process.

1. Coat the potatoes with the dipping oil.

2. Place the potatoes on the grill away from the direct heat of the fire, place the cover on the grill, and cook for about 20 minutes.

3. Remove the cover and grill your meat dish. By the time the meat is finished, the potatoes should be done.

Grilled Bob Marley Sausage

Posted on by May 22, 2013

bob_marleyon_grill-thumbnailOne of our favorite sausages on Earth is the Bob Marley from Beverly Butcher Shop. It is a Jamaican-themed sausage with a predominant curry flavor plus some magic mix of other spices. We slice off bites and eat them as we take these guys off the grill. Delicious left overs can be added to other recipes, such as omelettes or a “Marley Marinara” with pasta.

1. Grill sausages along the edge of a mild fire for 2 minutes, then flip and grill for another 2 minutes, browning the sausages and leaving some handsome hash marks.

2. Move the sausages from the edge of the coals and grill indirectly until the center reaches 155 F, about 10 minutes.

Favorite Smoked Baby Back Ribs

Posted on by May 22, 2013

baby_back_ribs-thumbnail

We love smoked baby back ribs. They do not have to come from a butcher shop – those from the supermarket such as Shaw’s are great. They must be cooked low and slow so that they become melt-in-your-mouth tender – here we cheat a little by first giving them a few hours in the oven. We then take them out to the grill or smoker and use wood chips such as mesquite or apple to give them a wonderful smoky infusion. And finally they need a slathering of BBQ sauce.

1. Apply a thin coating of dry rub the ribs, such as Butcher and Packer Sweet BBQ Rub, and let sit for a couple hours or refrigerate overnight.

2. Remove the excess rub from the ribs, place them on a cookie sheet, add a little water in the bottom, and cover with foil. Bake for 3 hours at 225 F.

3. On the grill or smoker, build a small fire, add water-soaked wood chips, arrange the ribs away from the fire, and put the cover on the grill. Smoke for 1 to 2 hours. We use a briquette such as Kingsford to get an even, long lasting fire.

4. Coat the ribs with BBQ sauce such as Diamond Dressing’s Sweet N’ Spicy BBQ Sauce. Grill for another 15 minutes.

 

Favorite Grilled Swordfish Tips

Posted on by May 24, 2013

Grillaz Swordfish Specialty

Swordfish Tips with Sriracha

We picked up some swordfish tips from Intershell in Gloucester, MA. They are a little cheaper than the swordfish steaks but taste just as great.  We also put a little Sriracha hot sauce on the plate to spice it up just a bit.

 

1. Rub the tips with a little olive oil and salt.

2. Grill directly over the hottest part of the fire for about a minute per hashmark (place, rotate, flip, rotate).

3. Move the tips from over the coals and grill indirectly until the center reaches 130 F, about 10 minutes.

Grilled Lamb Kidney Chops with Curry

Posted on by May 24, 2013

Lamb Chops: Mmmuttonheads

Lamb Kidney Chops with Curry

We picked up some lamb kidney chops from McKinnon’s and flavored them with a little curry powder to add variety and grilled them over Stubb’s charcoal. The result was a nice,subtle departure from the norm.

 

 

1. Rub the chops with a little olive oil, salt, and curry powder and let sit for an hour.

2. Grill directly over the hottest part of the fire for about a minute per hashmark (place, rotate, flip, rotate).

3. Move the chops from over the coals and grill indirectly until the center reaches 150 F (or however you like your chops).

Grilled Filet Mignon

Posted on by May 24, 2013

Filet Mignon at its finest

filet_mignon_thumbnailMcKinnon’s is famous for their beef, and Grillaz often shops there to purchase a cut of meat to grill on the weekend.  On this outing we picked up the filet mignon, which to us is perhaps the best cut of beef on the planet.  We cook it medium rare and eat it standing around the grill right as it comes off.

1. Rub the filet with a little olive oil and salt.

2. Grill directly over the hottest part of the fire for about a minute per hashmark (place, rotate, flip, rotate).

3. Move the filet from over the coals and grill indirectly until the center reaches 130 F, about 10 minutes.