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So, if you BBQ but don't got a year-round setup, who's gotten ready for the new season?
Who's already done one or more grills?
Comments? Suggestions?
Me: all I've got is a cheap-o from a big-box-store, so's I can cook over charcoal 'til I take the DIY plunge and build me my own Ultimate Outdoor BBQ Center...
Mainly, this post is 'cos I just spotted this tribe in my list and figured others might want the reminder, too...
- Steve
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SF Bay Area
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Re: Should be gettin' that time o' year, again!
Sat, May 19, 2007 - 7:58 AMI live in Boston.. so we have 11 mos. of winter and 1 mos. of crappy sledding.. but we pretty much BBQ year round. Last year we had 2 feet of snow. The driveway and sidewalk were untouched, but there was a 2 foot wide path to the BBQ! Have to have ones priorities straight.
This summer's quest is to figure out how to grill tomatoes without them falling apart. I've tried:
oils (they get too slimy)
corn meal: (It burns too fast and leaves tomatoes uncooked)
hard tomatoes ( the celo pack kind) (ack, nasty)
thick cut, slow grill, separate flatgrill...
Nothing seems to get the results I want. Has anyone done this successfully?
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Re: Should be gettin' that time o' year, again!
Sat, May 19, 2007 - 3:53 PMAs a Californian living in England, i have come to really like grilled 'tomahtoes', which are usually served as part of a big disgusting(to me) big breakfast fry up or sometimes with a steak. I have had success on the barbie by using a fussy method which involves firstly grilling the halves for quite a while , cut side up on a vegetable grill pan(flat metal sheet containing lot os holes) then flipping them cut side down for 5-10 minute(it varies ) over medium heat.
It's great that you keep the good stuff grilling year round. We have had an awning built over the deck just out the french windows to cover the barecue, so we never get rained out anymore! One year, we even barbecued to watch the Superbowl, which is usually on pretty late here!
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Re: Should be gettin' that time o' year, again!
Sat, May 19, 2007 - 11:31 PM
> Nothing seems to get the results I want.
What results DO you want...?
They sell flat, hinged, baskets with close-set wires & long handles.
I've always seen 'em advertised for bbq'ing delicate fish (which also tends to fall apart when done) but should work for tomatoes too.
Turn *frequently* if you're having a burning problem, and/or get some sort of elevation so it's further from the heat, and/or wait for the coals to cool a bit more...
- Steve
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Re: Should be gettin' that time o' year, again!
Sun, May 20, 2007 - 6:58 AM>What results DO you want...?
A nice grilley flavor, good score marks, not falling appart or runny.. Very hot.
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Re: Should be gettin' that time o' year, again!
Mon, May 21, 2007 - 1:50 PM
Hmmm...
> A nice grilley flavor, Very hot.
These would seem to imply a rather-MORE-cooked, not "lightly-cooked" state. Flavor you *might* get from a pre-cook marinade? But smokey-grilley flavor usually comes from time on the grill...
> good score marks, not falling appart or runny..
Here's the problem. A ripe tomato is relatively soft, and pretty juicy... and softens more in cooking. Good score marks are hard to get without *some* sticking... and with a soft/juicy vegies, falling-apart &/or runny often come with the territory.
Looks to me like you're looking for 2 different results, a quick-cook (good score marks, not runny) and a slow-cook (lots of grill flavor, very hot).
My best advice is to go with that "fish basket". Paint it with olive oil to minimize sticking. Don't try for steak-like "score marks" -- remember, a RAW tomato (if ripe) is softer than a good steak when cooked -- but pre-heat the basket for more-delicate scoring.
Give the tomatoes a brief marinade in balsamic vinegar, maybe a drop of liquid smoke. Salt&pepper (try white pepper for a richer flavor, IMHO) last thing before they go on.
When I get my grill going (I've got nasty hayfever, have to wait for a bit later in the season) I'll see if I can experiment around with various options... Or, maybe you'll come up with the perfect method and report it here! Or, maybe OTHERS can! It's an open playground, after all... ?
- Steve S.
<mouth is distinctly beginning to water after chatting with Padrinho...>
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