View Full Version : recipe for your grill
1# smoke sausage cut into chunks,3 jalapeno peppers sliced,1 grn pepper cut into bite size ,1 sweet onion cut into bite size,1 foil cooking bag,1/4 cup tobasco sauce,1-10 ounce jar sweet & soure sauce
place sausage ,peppers,onion in foil bag,mix tobasco sauce with sweet n sour sauce in small bowl & pour over mix in foil bag,seal edge tightly,place foil bag on grill,cook for about 15 to 20 minutes,slit open & serve right out of the bag.
this will make approx 4 main course servings
for more recipes email delbert
felix3bears@etczone.com
Sounds yummy, but it ain't Grillin' ...
To be Grillin' the food actually has to physically TOUCH the grill !
73 de Jeff
Da only recipie fo' MAH grill is Co'gate TOOFPASTE!
Peace out, aaiiight!
W8CEI
06-21-2005, 04:36 AM
hro, Hey tryed it, turned out great, just a wee bit hot but real good. You forgot to add "Have Alka Selzer handy" 73 http://www.qrz.com/iB_html/non-cgi/emoticons/smile.gif
W0UZR
06-21-2005, 04:46 AM
How would it come out tasting better on the BBQ rather in the oven?
kd7eze
06-21-2005, 12:02 PM
UZR--
Not sure about that particular recipe, but everything tastes better on the grill than in the oven. That's just common knowledge. http://www.qrz.com/iB_html/non-cgi/emoticons/smile.gif
KC0QOR
06-22-2005, 01:17 PM
Quote[/b] (kb0uzr @ June 20 2005,23:46)]How would it come out tasting better on the BBQ rather in the oven?
Everything is better off the grill...almost everything. My favorite sidedish for the grill: Asparagus. Cut off the ends, toss in olve oil, grill until tender. Salt to taste.. mmmmmm tasty
ae4fa
06-22-2005, 09:27 PM
If you haven't tried grilling corn instead of boiling it, try it.
Shuck and de-silk the corn, apply extra virgin olive oil, wrap in aluminum. If your grill has multiple racks, put them on the top one 15 - 20 minutes before starting the meat. If not, start both at the same time on the primary rack. Either way, turn them frequently - about 1/4 turn at the time.
I know purists say we should soak the corn - shucks and all - then grill, then shuck them. But I've never been fond of burning my fingers on hot corn silks - or of cold corn.
Quote[/b] (ae4fa @ June 22 2005,10:27)]Shuck and de-silk the corn, apply extra virgin olive oil, wrap in aluminum. #
I don't understand the fascination with wrapping stuff in foil and then on the grille!
Throw them corns right on there... forget the foil!
The only time I might use foil is if I wanted some fresh steamed green beans with my steak...
But corn is just fine, shucked and silked, right on the grille... just until it starts to show some "color" ...
While yer at it, try roasting red pepper! Cook until the outer skin starts to get BLACK... let it cool a bit, peel off the outer skin and discard. Split open, clean out the seeds, cut into strips and enjoy...
73 de Jeff