- Casey Rush
I've grilled whole crappie...mmm good
I think any fish on the grill is hard to beat.
I like to make foil packets and make them all a little different.
I will do one with butter onion and garlic maybe a little lemon. House seasoning.
One with just BBQ sauce
One with butter and bacon bits & mushrooms.
Even have made them with Louisiana hot sauce.
If you like cabbage try it in a packet with a little butter salt & pepper and the fish laying on top.
Myself I like catfish or wipers due to its a little firmer meet.
Got my smoker mounted on a trailer this weekend........did some ribs and sausage to celebrate. Looking forward to trying it out at a mini, when is the next one?
Tonight will be grilling out of the garden, yellow squash, onions, and zucchini.........not sure I'll have any meat, regrouping on the diet.
Your wife is a lucky woman Charlie.:eat::rotfl:
The next mini will probably be the 2nd or 3rd weekend in October, Milford Lake, School Creek Campgrounds.
When it gets closer, let us know what kind of meat you want to thown in there.
Being the grill is pre heated to 160 degrees going to grill up some chicken breast
corn and potato's.Salad on the side and some ice tea.
- Richard Morrison
Back to the garden..........squash and zucchini grilled, salmon w/ garden raised parsley and sweet basil. Will finish off last seasons corn on the cob and stir-fry some fresh greenbeans. Then off to basketball practice for the troll.
Grilled burgers with grilled portabella mushrooms stuffed with cream cheese, green onions, roasted red pepper, and a little bit of ham.
Use these as the bun for the burgers.
Also grilled zucchini with olive oil and garlic salt only.....
I am going to try and force a beer down here in a minute.....
Excellent dinner your eating there, That's the kinda meal's i make.
Originally Posted by Tuttlecat
My favorite grill dish...
Open an ice cold coors light.
Get an aluminum turkey baking tin, put 4 or 5 cobs of corn, 5 diced potatos, two sliced green peppers, and a diced videllia onion. Then, take a 16 ounce tub of butter and dump the whole thing in there! Season with whatever you want, and put the whole thing on the grill for about 30 minutes with medium heat. (I will send pics tomorrow night) After the grilling stage, put in oven at 250 for the length of the meat on the grill. Should be about perfect.
I usually serve this with venison backstraps sliced into butterflys maranated in Dorothy Lynch dressing (for 48 hours) and cooked low. You can also throw the whole backstrap on the grill if cooking for several ppl.
I have one strap left...thinkin tomorrow night is gonna be a great night for it. About time for the last friday of the month celebration at the lake.