Post by kim on May 20, 2006 14:37:13 GMT -5
For some of us, the snow is now but a memory and the process of firing up the grill is once again upon us.
I know that a lot of the members here get to do the back yard grilling thing for a much longer period than some of your Northern neighbours, so it shouldn't come as no surprise that we can tend to get a little excited here with the shortened window those of us further North have to contend with.
I'd like to submit a recipe that I have used over the last couple of years because I feel it's one worthy of a mention and I think that some here might find it quite enjoyable.
SPIEDIES. It's a recipe that's been handed down over years and was once popular during the depression era. It was a simple sidewalk vendor type dish that catered to most that required protein and a fast meal that would keep them going...
Trust me, this is a great BBQ recipe and one that will surely make believers out of anyone adverse to the whole Shishkabob thing.
One thing I would like to add however, is that, I have tried this recipe a few times now over the last few years and can't get enough of the damn things.
What I use instead of beef however, is boneless chicken or pork tenderloin and the results are to die for. I have also cut down on the marinating time to 24 hours for the most part and this seems to work just fine.
As mentioned in the recipe however, put aside some of the marinade to use for basting...you do not want to be "cross contaminating" your meat with the marinade.
Also...don't cook the bejesus out of it...you really need to have a juicy end product and not something that ends up looking like a chunk of coal on the end of the stick.
Purchasing a good quality "soft bread" style bun is also important. If this isn't possible, simply microwave the buns for about 30 seconds or so to soften them up a bit.
Squirt mustard or topping of your choice on top...and man...you will most certainly enjoy.
Don't let the amount of garlic scare you...garlic is your friend!
I never use that much oil either, instead, I'll substitute with lemon or lime juice and possibly a vinegar and oil salad dressing in place of the solid oil.
If anyone gets the chance to try this one...let me know how it turned out for you.
Thanks
Kim
I know that a lot of the members here get to do the back yard grilling thing for a much longer period than some of your Northern neighbours, so it shouldn't come as no surprise that we can tend to get a little excited here with the shortened window those of us further North have to contend with.
I'd like to submit a recipe that I have used over the last couple of years because I feel it's one worthy of a mention and I think that some here might find it quite enjoyable.
SPIEDIES. It's a recipe that's been handed down over years and was once popular during the depression era. It was a simple sidewalk vendor type dish that catered to most that required protein and a fast meal that would keep them going...
Trust me, this is a great BBQ recipe and one that will surely make believers out of anyone adverse to the whole Shishkabob thing.
One thing I would like to add however, is that, I have tried this recipe a few times now over the last few years and can't get enough of the damn things.
What I use instead of beef however, is boneless chicken or pork tenderloin and the results are to die for. I have also cut down on the marinating time to 24 hours for the most part and this seems to work just fine.
As mentioned in the recipe however, put aside some of the marinade to use for basting...you do not want to be "cross contaminating" your meat with the marinade.
Also...don't cook the bejesus out of it...you really need to have a juicy end product and not something that ends up looking like a chunk of coal on the end of the stick.
Purchasing a good quality "soft bread" style bun is also important. If this isn't possible, simply microwave the buns for about 30 seconds or so to soften them up a bit.
Squirt mustard or topping of your choice on top...and man...you will most certainly enjoy.
Don't let the amount of garlic scare you...garlic is your friend!
I never use that much oil either, instead, I'll substitute with lemon or lime juice and possibly a vinegar and oil salad dressing in place of the solid oil.
If anyone gets the chance to try this one...let me know how it turned out for you.
Thanks
Kim
