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Unread 02-22-2007, 08:31 AM   #11
cmcadams
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Thirdeye, I love scallops that way, and I'm starting to lean toward something like what you posted, with salmon and scallops. I have these cedar sheets that I may do fish with, too. I like wrapping the scallops in proscuitto and skewering with rosemary twigs, too.

J, good idea on the mushroom thing. I'm going to include a few simple sides, but I may do a marinated mushroom 'steak', too.

Q, I'll definitely be showing how to do a 3 zone fire, or a 2 zone on gas. I'm also going to show them the importance of letting meat rest once off the grill, with a goofus and gallant version.

J, I'm thinking of pushing an all turkey class next fall before Tday, showing deep fried, oven roasted, beer can and brined-and-smoked turkeys. The nice thing about turkey is it's cheap for the class, and it's doable in a 3 hour time frame with the right swapouts.
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