BBQ Brethren "Vegetable" Throwdown

What is a vegetable?

I am not familiar with anything in that photo.

Leave it to Gore.... good luck guys....

Would a tater count?:twisted:

or chili with beans and onions?

I didn't realize bacon was a vegetable. Glad I now know.

Buster Dog BBQ said:

I didn't realize bacon was a vegetable. Glad I now know.

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Tofacon

Master and I are still eating the remnants of a placemat. Granted, it's the best tasting placemat we've ever eaten, but we've been eating bacon everyday for the last two week's (NTTAWWT), and I think it is time for Master to find a new medium. Master's cardiologist offered a 25% discount if we chose Vegetable Throwdown. We think of it as the BBQ Brethren Throwdown Health Plan.

Plowboy said:

Tofacon

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My gawd Todd, what would make you even think of that?

Ok, I chanced into this one. Here's my entry:



As you can see in the picture, there were grilled carrots, eggplant, things in foil, and more things in a basket under the carrots that you can’t see. As if that weren’t enough, zucchini went on the grill after the eggplant came off.



The mysterious veggies in the grill basket were onions and peppers (a staple around here), and in the foil were some mushrooms simmering away in a mixture of butter, white wine, and hoisin sauce. The eggplant was brushed with EVOO and sprinkled with salt, pepper, granulated garlic, and crushed basil. The zucchini received a trashbag tater treatment (at least as far as being shaken with the spices in a vegetable bag goes) of EVOO, granulated garlic, salt, and pepper, and the carrots were brushed with butter, garlic salt, white wine, and fresh ground pepper.



I won't bore anyone here with the details on the chicken breasts. Please use the last picture for my entry.

bigabyte said:

Looks great, but what's that meat stuff?

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A side order of Cajun chicken breast that snuck on the plate. It's Christmas, not Lent... :biggrin:

VEGETABLES? Fark, what a curve ball! You can always wrap veggies in bacon right?:lol:

I'm not sure whether to be confused by the eggplant or insulted...eggplant...on a grill/smoker/bbq? You know eggplant was officially created after "the fall" don't you?

Most people think of tabbouleh or hummus when they think of parsley dishes. Parsley as a vegetable normally is eaten raw and it is not as common to cook or smoke it. Once a year I (Gore) makes a very special parsley dish for Master. Since Master likes it so much, I (Gore) will share this special dish with the BBQ Brethren and perhaps you too will share it with your family. I find the secret of a perfect dish is in careful preparation. After cleaning the parsley, it is critical to trim the stems and especially any brown leaves.



I (Gore) keeps the parsley cold to prevent unnecessary wilting of the leaves. The parsley is marinated in wine immediately after trimming the stems. This is so that the flavor of the wine can be infused into the parsley. I used a chardonnay this time. It gave the parsley a very nice flavor. Notice how the parsley is supported in the marinade. This is to prevent the stems from bruising by being crushed at the bottom of the glass and also to prevent the parsley leaves from being submerged in the wine and becoming saturated and slimy. I (Gore) sprays the parsley with a fine mist to prevent it from drying out and to keep it fresh.



Next, I (Gore) cold smokes the parsley. Parsley is very thin. Usually, only 5 to 20 minutes is all that is necessary for the smoke to penetrate completely. To keep the parsley fresh, it is placed on ice during the process.



I have sliced off this stem to show you the beautiful smoke ring. Unfortunately, I (Gore) was not in the laboratory, and Master does not have a microscope at home, so perhaps it is not very obvious in the photo.



Finally, with the parsley fully prepped, I (Gore) finishes Master's favorite parsley dish.



Master enjoys this so much, sometimes he cannot stop and even eats the garnish after he finishes the parsley! When this happens, I know that I have cooked the parsley to perfection. I am glad that you have let me share this dish with you and hope that you may share this with your family also.

lol Love your parsley dish Gore! Thanks for sharing the recipe. :biggrin: