Shrimp - The Midget of the Sea

February 26, 2011

Week 9 - Animal=Shrimp

This week marked another voyage into the depths of the sea.  I, being a land lover and consumer of all things not seafood, grimaced at the prospect of having to eat a shrimp.  The Spouse, of course, was excited to be receiving seafood once again. 

The shrimp were cleaned, deveined, and rinsed.  I then skewered them on dual bamboo skewers as a means of balancing them and turning them easily.  They were then marinated with olive oil, kosher salt, crushed black pepper, garlic powder, and crushed lemon peel. 

Pork steaks were grilled in addition to the shrimp.

The grill was laid out with dual fires on opposite ends with the food being grilled around the fires.  The center of the grill was designed to be a cool zone to avoid overcooking the pork and shrimp. 

Hickory wood chips were used on both fires to give a nice smoky flavor to the pork and attempt to disguise some of the fishy smell/taste of the shrimp. 

I did take two bites of the shrimp to make sure that I followed my own confounded rules.  They were not as bad as I thought they would be.  They smelled fishier than they tasted.  Still not a fan.  Moving on...

Oh, by the way the photo is a before shot of the shrimp.  I do not have an after photo but visualize the same thing only pinker.

Cherry Wood Smoked Chicken

February 19, 2011

I have been pretty busy and neglected to update the latest chicken grilling excursion.  The Spouse said that my standard chicken, pork, and beef items have not been as stellar since I embarked on this journey.  I believe that she once again is throwing down a challenge. 

Baumann's Fine Meats on Manchester and Brentwood has one of the greatest selections of wood smoking chips available anywhere.  They also have a secret supplier of various animal species (this will need to be explored in greater detail).  Anyway, I was told that cherry wood is excellent with poultry and decided to give it a try. 

Let us say that I may have found a new favorite wood to smoke with. 

I soaked the wood chips for 30-40 minutes in cold water.  An indirect fire was used to smoke the chicken for approximately 1 and 1/2 hours.  Result was an excellent smoky, tender chicken.  The Spouse withdrew her challenge.

It's Not Easy Being Green...But it is tasty.

February 18, 2011

Week 8-Animal=Frog

Frog Legs.  This was a first for all three of us.  One of us didn't even attempt to eat it (I won't fault him because he is only 2 and a half) and he did raise it triumphantly over his head when prompted.  Finally, he did come to believe that it was indeed frog he was served. Quote of the night, "We don't eat froggies".  Oh grasshopper, it will be a long year for you.

The other one failed the two bite rule.  Her claim was that you could tell that it was a frog and could really and truly see the frog's posterior end.  Claiming nausea, she threw in the towel (or frog) after one bite.

I, on the other hand, found the frog to be very tender, very lean, very good, and nothing like chicken.  That could have been attributed to the marinade, an Asian garlic soy marinade.  I will be trying frog again (solo....as the other two members of this quest look on with disturbed expressions).


Frog legs were marinated in Soy Vay Hoisin Garlic Marinade for 24 hours.
Grilled over direct heat for 3 minutes a side.

Spring Chicken?

February 16, 2011

Wonderful weather and a perfect night for BBQ.  Grilled chicken over a direct fire with apple wood chips.  Very tender and juicy chicken.  Even the Boy enjoyed the chicken.

Great night to be outside playing soccer and wearing out the two year old (and spouse). 

Chicken does not count toward the animal total. 

Salmon

February 12, 2011

Week 7 - Animal= Salmon

Today was the first time in well over 15 years that I ate seafood.  I took the obligatory 2 bites (If I make the wife do it, I have to as well; She and the boy were witnesses to this historic event).  It was not nearly as disgusting as it could have been.  Fortunately I warmed up a New York Strip steak as well as the salmon.  Repeating animals already consumed is fine as long as a new animal is featured each week. Agree?

Anyway, the salmon was seasoned with olive oil, kosher salt, black pepper, and lemon juice.  The steak was cut off the cow and slightly heated.

Non Meats

• Pearl onion and bell pepper Kabobs
• Baked potatoes - Russet and Sweet

Superbowl- Superbrats - Superdogs

February 6,2011

Superbowl Sunday requires grilled bratwursts and grilled hot dogs. Nothing more needs to be said. Except.....


DELICIOUS.

Little Bunny Foo Foo...

February 5, 2011

Week 6 - Animal = Rabbit

This week marks the beginning of what the spouse expects to be a very long year.  We have now begun grilling some of the more odd species or less commonly consumed species. Today was grilled rabbit with olive oil, garlic, and rosemary.

Grilled over indirect and direct heat using a hickory and pecan wood blend.  Rabbit had a decent flavor but the texture was slightly tough and stringy.  The spouse, good sport that she is, took the obligatory two bites before declaring that was enough.  The Boy did not attempt and refused to believe that it was rabbit. I ate two portions. Probably will not become an addition to the regular rotation.

Might have been better had the meat been marinated for longer or cooked differently.  Onward we go....

Blizzardcue. 2011

February, 1 2011

Not rain nor snow nor sleet can stop the quest. Only stupidity can do that. Challenge thrown down by wife must be answered.

Sadly, today does not count as an animal species due to repetition of chicken and pork sausage. However, hot dogs might e able to be counted as their own species. Ruling by the judges?

Grilled chicken tenderloins, hot dogs, and Hungarian bratwursts over direct heat. Delicious. Then again BBQ in the snow and cold is always better.

Only delay was having to defrost the grill vents with a hairdryer. Quite interesting.