Biscuits on the Grill

I've written about grilled bread, and now here are the photos! These are Pillsbury whole wheat biscuits, and Hormel marinaded pork loin. 

 

I served it with KC Masterpiece sauce and Mt Olive pickles.

Start of Spring

Tuna steak

For February 3rd, Super Sunday, I rooted for my 49er's, and made a classic meal of hamburgers, french fries and root beer soda. For the hamburger buns, I grilled Pillsbury refrigerated French bread dough. We will be there next year!
On Ash Wednesday, the beginning of Lent, I found a lot of seafood on sale at Safeway. I bought a Big Eye Tuna Steak. The next day watching Steven Raichlen, I saw he marinaded his fish steaks in fish sauce (used like soy sauce in southeast Asia). Next time I'll try my tuna steak marinated.
It's Spring, barbecue weather, and the Giants and A's will soon be playing as I'm barbecuing.

BBQ Blog Update for Summer of 2012

We have been watching a lot of Steven Raichlen and been inspired to grill a variety of foods. In the past year, we had quesadillas, bratwurst, fish and corned beef. And the usual chicken, steaks, country style ribs and corn in the husk.  For something we haven't grilled before, we had smoked sausage, Spam, and refrigerated French bread dough. We formed the dough into biscuits and split them after grilling to make sandwiches. The resulting bread was totally different: it's not toasted; it's not baked; but it's bread from grilled dough, and very easy to cook!
For the Father's Day camp out, we've had marinated three kinds of meat, beef, chicken and pork, which is our classic barbecue medley, and with grilled corn and jalapenos on the side. Then we tried another kind of grilled bread, refrigerated biscuit dough along with ground pork. For July 4th, we had ground turkey and grilled eggplant on sesame seed buns.
This brings us to our to-do list:

• Ground Italian sausage and refrigerated pizza dough. Not exactly grilled pizza. But after assembling a sandwich with a little pasta sauce and sliced cheese, it should approach the pizza flavor.
• Beef marinated in red wine vinegar, which has been sitting in the cupboard since we last marinated beef with it long ago. This time we'll try thin sliced beef to get maximum exposure to the marinade.
• Lamb, thanks to Steven saying it is very popular on planet barbecue.
• Pork tenderloin, an old favorite and long overdue for another appearance.

Marinaded Chicken

Today, we have my favorite: grilled chicken marinaded with Lawry's Caribbean Jerk. I put 1 pound of skinless-boneless breasts or thighs into a 1 gallon zip lock bag with half a bottle of marinade. I massage the bag to distribute the marinade, roll the bag to remove all the air, then zip it shut.