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Hey it's getting to feel like grilling weather again FINALLY! It was a little cool today, but I had some time and was hungry for some good, fresh grilled food. Threw this together and thought I'd share...it was definitely awesome.



Burgers:

1 pound ground chuck
3 cloves of fresh garlic, minced
Worcestershire to taste
1/2 cup shredded cheddar cheese
Kosher Salt & fresh ground pepper to taste

I mixed all the ingredients together and formed 3 large patties. Make sure to get the garlic & cheese good and evenly incorporated.


Side Dish (Stuffed Zucchini):

2 medium zucchini squash
2 tbsp extra virgin olive oil
3 cloves of fresh garlic, minced
1 onion
2 small (or 1 large) tomatoes (skinned & diced)
1/8-1/4 cup bread crumbs
1 cup shredded Mozzarella cheese
Fresh ground black pepper, kosher salt, crushed red pepper, oregano, sweet basil to taste


I cut the zucchini's lengthwise and scooped out all of the fleshy middle along with the seeds (save). Par-boil the zucchini halves for approximately 2-3 mins (a good idea to also throw your tomato(es) in there for a few seconds to easily skin them).

In a large skillet I heated the EVOO and added the garlic & onions. I let that sautee for a minute or two and then added the zucchini innards and the diced tomatoes. As the zucchini & tomatoes cook the mixture will get very runny. Season to whatever your tastes are...I like a lot of red pepper to give it some kick. Once the tomatoes & zucchini are cooked (maybe 2 mins) mix in enough bread crumbs to make it into a paste. Stir in the cheese and remove from heat...the residual heat will melt the cheese.

Then I filled the zucchini halves with the stuffing mixture.


I used the gas grill (still too chilly to be outside messing with charcoal for me). I had a pretty high fire and I put the zucchinis on the upper warming rack with the burgers on the main grilling surface. When the burgers were ready to flip I moved the zucchinis down to the main grilling area as well. I like my burgers medium/medium-well.

For rolls I bought a soft, yeasty hamburger buns from Anderson's bakery. Buttered & toasted in the toaster oven. Served the burger with mayo, mustard, tomatoes, & pickles on the toasted bun. Pour a nice homebrew stout and you've got a great meal to watch some hoops with.

Just thought I'd throw this out herer since this forum hasn't had much traffic in awhile and it turned out so damn tasty

Pfffftttt, amateur. I grilled for the first time this year Feb 28th. Grilled again last Tuesday. Burgers and Pork-A-Leans the first time, steaks the second. Charcoal both times

pdt1081 wrote:Pfffftttt, amateur. I grilled for the first time this year Feb 28th. Grilled again last Tuesday. Burgers and Pork-A-Leans the first time, steaks the second. Charcoal both times

This is not the first time I've grilled...but it's the first time I've taken the time to put together a real grilled meal...I've thrown bratwursts or pork chops on. Still this tasted good

just tried this recipe last night for dinner...

AWESOME!

doubled everything as the roommate and i (okay, mainly i) were making dinner for the girlfriends, but everything worked out great and was a big hit.

this forum is great for a rookie cook like myself. keep the great recipes coming.

I am sooo ready to fire up the grill. We get great ribs from the company that delivers our meats and I have a few new rubs I'm anxious to test out. Noah & I have been tinkering a lot during the "indoor" cooking season, but we're ready to get the Weber in mid-season form.

I did a couple big steaks on Friday night -- it was awesome. I'm grilling some pepperjack burgers tonight, and combined with opening day baseball, it really feels like Summer today.

Jacobs4Heisman wrote:I did a couple big steaks on Friday night -- it was awesome. I'm grilling some pepperjack burgers tonight, and combined with opening day baseball, it really feels like Summer today.

I've got a pound of ground buffalo that will be making some burgers tonight

hammb wrote:

Jacobs4Heisman wrote:I did a couple big steaks on Friday night -- it was awesome. I'm grilling some pepperjack burgers tonight, and combined with opening day baseball, it really feels like Summer today.

I've got a pound of ground buffalo that will be making some burgers tonight

Hammb,

Buffalo burgers are great...I get them from time to time. And I grill all year round!

My first grill occurred this evening. split chicket breast marinated in a pineapple/ginger marinade.

Red peppers, zucchini, squash, and portabella mushrooms were also grilled. They were marinated in olive oil, balsamic vinegar, and dried herbs.

it was fantastic. I love grilling because it takes simplicity from divine to sublime. There is something about the flavor imposed by an open flame.

How did you make the marinade for the chicken? I was thinking I wanted to do something with Pineapple for my next chicken experiment.

I was thrilled this morning to find out that the grill we should be getting left over from the house we're buying (apparently) is in much better shape than I figured. I don't think it's top of the line by any means, but the grill portion was pretty clean and "thicker" than I thought from first glance. I thought it was going to be a wire rack, probably gummed up and rusty, but far from it!

On the strength of that, its probably worth finalizing on the house even if it means replacing the roof. Nothing is worse than a poorly maintained grill.

On an editorial note, it is very comforting to see there is little chance of anyone dying from anaemia around here. I did a barbecue once, and this anaemic vegan couple politely but very firmly asked me to warm their rather sad veggie burgers on a grill unblemished by meat, even though my white hot grill was tortured by near solar temperatures. Of course, I obliged, because I could. There's a place for everything in this world, and bunny food is great - as a side dish.

I'll take mine seared on both sides, rare/medium rare. Anyone ever done steak tartare? I had some when I was in the Keys with a very special girlfriend (from BG) once, and for a change, it wasn't her I was salivating over.

Zom wrote:On the strength of that, its probably worth finalizing on the house even if it means replacing the roof. Nothing is worse than a poorly maintained grill.

Funny you mention it, because the roof is a key sticking point after inspection... though I could buy a half dozen grills new for what it could take to fix the roof. I'll stick to my guns on this one.

Though if we do get it, it will make those long days of painting a little more palatable if there's a grill firing away out back.

Jacobs4Heisman wrote:How did you make the marinade for the chicken? I was thinking I wanted to do something with Pineapple for my next chicken experiment.

I opened a bottle of stuff. It's a process which goes WAY back in my family.