You all have to try Fresh Atlantic Salmon on a piece of soaked cedar, nothing else needed, in an hour you have mouth watering Salmon.

By the way..I live in Atlantic Canada and have Salmon weekly...heheheeh..but some of those mouth watering ribs I saw in a picture I would easily trade for.

Rik

Hmmm, that could be arranged. Ever try smoking salmon with alder? I don't know that I've ever seen it around here, but I think it is typically used for smoked fish.

Well, this past weekend, we had a little cool front come through the Houston area. Lowered my pool temp back into the upper 70's. So, if no one wants to swim, what do you do. Crank on the grill and eat by the pool. I had both sets of parents over and we had a little feast.... Chicken Kabobs (marinated in Italian Dressing) grilled to perfection if I must say (I was cooking). Here are a few pics.

[quote="SeanB"][quote="ktdave"]SeanB said[quote]
While I was at it, I also grilled some whole tomatoes, jalepeno, onion, cilantro, and garlic - I through it all in the food processor with some fresh squeezed lemon and made fresh "grilled" salsa!


Tried this one last night- YUMMMM!!!

Sean, did I mention we also have Scallops? Large Bay of Fundy Scallops the size of tangerines?

Not sure about the alder, but I can imagine it tastes amazing as well.

Now about that trade

I'm pretty much plain-jane when it comes to grilling. I do the staples - steaks, chicken, pork chops, burgers, hot dogs, and brats. We have found that marinating the steaks and chops in Allegro marinate really give the meat a tremendous flavor.

Now barbecueing - that's a different animal. I smoked a boston butt overnight, made some delicious pulled pork for today. Here in a week or two, I'll be doing some more butts and also some babybacks for a family pool party I'm hosting. You know the ribs are going to be good when they fall apart when you take them out of the smoker..

I've done this. It was a great accompaniment to grilled pork tenderloin and corn on the cob.

Pizza.

I've been grilling pizza for nearly two decades. The intense heat of the grill with a nice, thin dough gives you that great New York style crust which picks up just the right amount of char and a hint of smokiness. When making dough for a grilled pizza, I use more olive oil than usual to help prevent sticking:

• 2 full tablespoons of extra virgin olive oil
• 8 ounces tepid water
• 11 ounces high protein flour
• 1 ounce whole wheat flour
• 2 generous pinches of sugar
• generous pinch of kosher salt
• 1 teaspoon of instant yeast

Mix liquids together. Add dry ingredients to a food processor bowl outfitted with a the dough blade. Run machine, and slowly add liquids until a ball forms that cleans the side of the bowl. Process an additional 90 seconds to knead. Remove dough, spray with nonstick oil spray, place in a clean bowl and let rise in for 2 hours.

To cook, make a two-level fire. Then prepare a glaze of a dozen crushed garlic cloves and red pepper flakes in olive oil, heated until the garlic just begins to sizzle.

Throw & stretch the dough to a 10 inch round, brush the glaze on top, flip, and grill over the high heat for just a minute.

Remove the dough, and brush the glaze on the uncooked side and flip. The cooked side is now up, and you should have those lovely grill marks. Add your toppings—I like to keep it simple: no sauce, fresh sliced tomatoes, buffalo milk mozzarella, chiffonade of basil leaves, freshly cracked black pepper, and kosher salt. Tuck the herbs beneath the other ingredients to prevent them from burning. Slide the dough back onto the grill on to the cool side and close the lid. About 5 minutes the cheese should be nice and gooey.

Oh yeah. That's a pizza.

Or go crazy with:

• Torn prosciutto, peppery arugula, shallots, and mozzarella
• Maitake and shiitake mushrooms, scallions, havarti cheese, soy reduction, sesame oil drizzle
• Smoked salmon, crème fraîche, fresh dill, and chives
• Grilled asparagus, grilled chicken, fontina, sage, red onions
• Curry shrimp, sliced zucchini, coconut shavings, golden raisins, and a coconut béchamel sauce
• Sliced spam, pineapple, dried cherries, and BBQ sauce

Caribou, elk, venison, wild turkey, trout...........

Cabbage is one of my favs.I cut it in half and cut the core out of it,picture each half with a half tennis ball hole in it.I take fried crumbled bacon,butter,onion,garlic salt,pepper,cream cheese and a lil buttuer mix it together and fill the 2 halves and put them back together and wrap in foil.It takes a while to cook but its delicious.I sometimes score the edges of the holes I cut for maximum seepage when you roll it around on the grill

ZOMG! Cabbage is on my diet!! (not the bacon, butter, cream cheese tho. I'll have to improvise on that.)

Dove, wrapped in bacon...or not. Just about any other meat you can think of. Some....well, some was better than others.

Grilled peaches are great, we also do garlic bread which comes out really good.
Other night I tried pizza for the first time, came out great!

my wife and i don't eat meat although she eats poultry. needless to say we do lots of seafood. this time of year we grill tuna, swordfish, mako, salmon, steel head trout (imagine greater salmon), soft shell crabs when we can get/afford them, shrimp and more. if you've never had grilled soft shells, it's a real treat. as opposed to batter and fry like most do, just olive oil and seasonings of choice and right on the grill, after being cleaned of course. you really taste the crab this way, not just the coating. on the veggie side of things, asparagus, portabello mushrooms, eggplant, zucchini and lots more. when we moved, a gourmet kitchen was top of the list so we cook a lot.

Last week at the shorehouse had 500 steamers(littleneck's) to do whatever with so i tried hickory smoked casino's on the grill. Smoked some bacon , chopped med coarse added to seasoned panco with finely minced onion and jalapeno with just enough butter to make paste. Cooked clams on grate till just open , strip shell shuck loose and top with filling, cover with foil till just brown. Out of this world.