Welcome to the latest addition of The Chargrill Chat, brought to you by The Barbecue Hut.

*September 23, 2004, Issue 0004*

In This Issue:

  • Barbecue Bites
  • Summers Over - The End Of The Barbecue Season?
  • Vegetarian Barbecue Food
  • Closing Thoughts

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Barbecue Bites

I’m a week or so late with this issue of The Chargrill Chat. My laptop’s broken and so far I’ve not been able to get it fixed. All of my records, programs, passwords etc. are nicely filed away on it. I’d even written this issue of The Chargrill Chat on it. And guess what? I’ve not made a back-up copy of anything! Lesson learned. This issue then is fairly short, it’s not as I originally intended but I’d rather get something out than nothing at all.



Summers Over - The End Of The Barbecue Season?

Summer’s over so it’s time to rest your barbecue grill and smoker until next year. Or is it? As far as I’m concerned, there’s no barbecue season, I’ll barbecue at anytime. Doe’s it really matter if there’s snow on the ground? The steak and burgers don’t mind J Just increase the heat to allow for the colder weather.

If for you though the barbecue season’s over, Don’t feel that you need to give up on barbecue type food. Try out some new recipes using your oven grill, or use a George Foreman electric grill. True, you not going to get that smoky flavour but if the food turns out good, think what it’s going to be like when you use the same recipe and barbecue it for real next year!

Seriously though, try out some new recipes. Find a few recipes that you’d like to try out, from recipe books, e-books, or better still from The Barbecue Hut website (I had to say that), and give them a go. If you like the results keep a note of them for next barbecue season when you light up your grill/smoker.



Vegetarian Barbecue Food

This last month or so I’ve received some requests for some vegetarian recipes. It has to be said that vegetarians are often forgotten when it comes to barbecuing. Probably because most people, when ‘barbecue’ is mentioned, think of meat. Here’s some really tasty vegetarian recipes for the grill then, especially for Michelle and Claire.

Just a quick note before the recipes. When I know that I’m cooking for vegetarians, I either cook the vegetarian food first, cook on a part of the grill that’s not had meat on it yet, or if there’s a lot of vegetarian food to cook, I’ll use a separate barbecue grill. I also use separate tools to handle the food while it’s cooking. This means that the food doesn’t come into contact with any meat. Especially relevant for vegans.

SWEET CORN WITH LIME BUTTER

Soak whole, unshucked ears of corn in water for a few hours or overnight. Place them over charcoal or in the ashes of a barbecue pit. Rotate the ears about every 5 minutes to avoid burning on one side. They will be ready in about 30 minutes, when the husks are beginning to scorch on all sides and the interior is steaming.

Lime Butter

  • 1 1/2 sticks butter, softened
  • 2 T. fresh Mexican lime juice
  • Salt, to taste

Mash butter and lime juice together with a fork. Add salt and blend

GRILLED ARTICHOKES

  • Large artichokes
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly-ground black pepper
  • Lemon halves

Prepare the artichokes by trimming them. In a small stockpot, bring 3 quarts of water to a boil. Cook the artichokes in the boiling water for about 20 minutes, or until the outer leaves will pull away easily with a sharp tug. Drain the artichokes and rinse them in cold water. Cut the artichokes in half lengthwise. Brush them with olive oil, then sprinkle with salt and pepper. Place the artichokes on the grill, cut sides down. Grill them for about 10 minutes, or until the cut sides are browned. Coat the artichokes liberally with more olive oil, then squeeze the lemons over them. Serve along with a bowl of kosher salt for sprinkling over the artichokes.



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SILVER CITY MUSHROOMS

Bake these mushrooms on an outdoor grill in a foil pan or in a double thickness of heavy-duty foil.

  • 2 oz. soft white cheese, such as farmer or Monterey Jack
  • 2 oz. butter
  • 1/2 tsp. minced garlic
  • 2 tsp. Mexican lime juice
  • 1 T. chopped cilantro leaves
  • Salt and pepper, to taste
  • 1 lb. large fresh mushrooms

Combine all ingredients except mushrooms in a small bowl. Remove stems from mushrooms. Wipe mushrooms with a damp cloth to clean. Fill mushroom centers with mixture. Place mushrooms in a small foil pan that you have coated with nonstick spray, cover with foil, and grill for 20 minutes until soft. Or bake in a preheated 350ºF oven for the same amount of time.



All of the above recipes are from the E-CookBook Library. I know that I’ve mentioned the E-Cookbooks Library in the past, but, they are an invaluable resource to me. Their website is superb and the list of cook books just keeps on growing and growing, with thousands of recipes, free to subscribers. I strongly encourage you to look over the list of cookbooks available. I know you’ll be as impressed as I am.

They’ve even a free sample cook book to down load.



Closing Thoughts

That’s all for this issue then. Hopefully I’ll be up and running again before the next issue of The Chargrill Chat. In the meantime please keep visiting
The Barbecue Hut as I’m adding to it regularly.

If you’d like to have one of your own recipes featured in a future copy of this e-zine or on the website please feel free to send me the details.

If you’d like a barbecue recipe for any particular type of food, please let me know and I’ll try to come up with a recipe or two.

Lastly, if your interested in setting up your own website and/or ezine, please e-mail me and I’ll point you in the right direction. It’s much easier than you might think.


 

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