EDF Cooking Contest--Grilling Challenge

[AceCR9]

off topic, but figured some of you guys might know:

where is the best place to buy legit Kobe Beef online?

thanks

[Mermade]

Papa Perry--Where are those photos you promised?

[ElSapo]

[ QUOTE ]
off topic, but figured some of you guys might know:

where is the best place to buy legit Kobe Beef online?

thanks

[/ QUOTE ]

Try here...

web page

[Papa Perry]

[ QUOTE ]
Papa Perry--Where are those photos you promised?

[/ QUOTE ]

Haven't picked them up yet. Broke the digital and they are in my film camera.

Flying to Columbus, OH tomorrow to drop my daughter off at OSU. Will get them up when I return.

Sorry

Here is a photo from a long ago BBQ to whet your appetite.

Cooking for 700+ drunk and hungry off roaders



Typical fare

[Mermade]

4 Webers = [img]/images/graemlins/heart.gif[/img]

[Mermade]

I looked a little more closely the second time. What's the behemoth in the back? Tell me it's a pig roaster.

[Mermade]

<font color="brown"> Artichoke Stuffed Chicken Breasts with Broccoli </font>

Adapted from a recipe in Weber's Big Book of Grilling although I don't really use the recipe anymore. There really isn't any need for precise measurement.

1 jar marinated artichoke hearts chopped
A few tablespoons of sundried tomatoes chopped
2 tsps garlic chopped
1 tsp dried thyme
2 tablespoon olive oil
3 oz goat cheese
Kosher salt
fresh thyme, fresh basil
crushed red pepper
freshly ground black pepper

3 or 4 large chicken breasts skin on

Remove the bones from the breasts. Rinse in cold water and pat dry with paper towels. Pound flat between pieces of plastic wrap.



In a pan over high heat add a tablespoon or two of olive oil. Add the crushed red pepper, dried thyme. Cook 1 minute or so. Add garlic and artichoke hearts. Cook another minute or two. Take the pan off the heat. Add the sundried tomatoes, goat cheese, fresh basil, fresh thyme, freshly ground black pepper to taste, and some kosher salt.




Divide the stuffing in thirds and close the breasts with a skewer. (I never remember to soak my wooden skewers. I suppose I should, but it really makes little difference. The skewers won't blacken as much if you soak them and have less chance of catching fire. However, if you do nothing, the skewers will still serve their purpose and hold the breasts together.)



Lightly salt and add freshly ground pepper to the outside of the breasts.

I didn't take a photo on the grill because it was pitch black out there and when I took the top off the grill the rush of oxygen made it flame up. Charcoal, of course. [img]/images/graemlins/wink.gif[/img] Direct heat.

Here's the end product:



Cut open:



This is delicious and although I make this from time to time for dinner like I did tonight, I should make it even more often. It's one of those recipes where chicken doesn't disappoint. It's juicy and flavorful. It impresses the hell out of guests. BTW, I can't imagine making this without skin. I gladly bone the chicken breasts to get that lovely crisp skin and added flavor. The skin also keeps all those juices inside. I would rather see someone go to the trouble to cook it with the skin and then remove it (but seriously why would you do that--the skin is so good) than use a skinless breast.

[BK_]

Really wish I had room for a grill - all of these pictures look great. Had anyone tried grilling skirt steak directly on coals? I saw a Good Eats the other day where Alton Brown says he swears by it.

[faded]

mermade,
that looks really, really good. might have to pick up the ingredients and try that out. my mouth is watering.

[Mermade]

BK--No room?? Get one of these and join the wonderful world of charcoal grilled flavorful cooking. Everyone should have room for a Smokey Joe. I grilled on it in every apartment I lived in before I got a house. $30.