Sophisticated side of Grilling - Crostinis (Warining Massive Grill Pr0n) - Page 2

Kings over Queens · 10-26-2011, 10:17 AM

Looks good.

Next time consider slicing the bread on the bias, so the pieces are longer, and perhaps not as thick. I usually brush olive oil on rather than dipping.

Jaskew82 · 10-26-2011, 10:59 AM

Seriously... I hate you.

I am now STARVING after looking at that. It looks amazing!!!!!

tburda · 10-26-2011, 11:04 AM

Holy moly those look fantastic! I HAVE to make these. Nice! Great pr0n. Bookmarked to make later.

Hugo · 10-26-2011, 11:07 AM

Yum!!!!

GrillinFool · 10-26-2011, 11:15 AM

Quote:

Originally Posted by Kings over Queens

Looks good.

Next time consider slicing the bread on the bias, so the pieces are longer, and perhaps not as thick. I usually brush olive oil on rather than dipping.

Actually, I normally do cut on the bias, but I was cooking for a crowd that day. Slicing straight like that makes the bread last longer and doesn't fill everyone up on bread before we eat.

When I made these for the first time for my dad for a guy night (steaks bigger than your foot, bottle of red wine, and a movie with lots of gun battles and explosions), he was floored and we made them for every guy night for about 3 years (approximately monthly as I was single with no children, now it's about twice a year). Then one night I told him I improved the process. He moaned that I shouldn't mess with perfection, yada yada. Then I showed him how I improved them and it was cutting the bread on the bias. That was it.

And you can certainly brush the oil on. If you do, you need to pay closer attention to the bread as they will burn quicker with a lighter layer of oil.

Will work for bbq · 11-08-2011, 05:49 PM

Guess what I'm makin' in the near future, thanks for sharing your process

bustem55 · 11-08-2011, 07:38 PM

Wow. Thanks so much for posting. Cant wait to try this recipe.

realspaazz · 11-08-2011, 07:39 PM

I've always done the crostinis under the broiler in the oven. I think that the weber ots is soon to get a batch. I'm thinking evoo, garlic, tomato, fresh cuban orregano, and peccorino romano. I usually toast mine, then top them, then melt. yours look great!

big brother smoke · 11-08-2011, 09:41 PM

Looks decadent and tasty!

10-26-2011, 10:59 AM	#17
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Mooresville, NC	Seriously... I hate you. I am now STARVING after looking at that. It looks amazing!!!!! __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

10-26-2011, 11:04 AM	#18
tburda On the road to being a farker Join Date: 04-19-10 Location: Livonia, MI Name/Nickname : Tyler	Holy moly those look fantastic! I HAVE to make these. Nice! Great pr0n. Bookmarked to make later. __________________ --My real name's Ty.

10-26-2011, 11:07 AM	#19
Hugo Full Fledged Farker Join Date: 02-15-11 Location: Ede, The Netherlands	Yum!!!! __________________ Hardeware: WGA / UDS (mini) / COS / Smokey Joe - Member of the Lowland Smokers

11-08-2011, 05:49 PM	#21
Will work for bbq Babbling Farker Join Date: 06-23-10 Location: NorCal	Guess what I'm makin' in the near future, thanks for sharing your process __________________ Chalupa 00 Slowskys Racing Agent 000 (Double O Zero) Certified MOINK Baller When all else fails just ask yourself, WWGALD??? *Super sexy Farkernaut Avatar by N8man*

11-08-2011, 07:38 PM	#22
bustem55 On the road to being a farker Join Date: 09-14-11 Location: Phillipsburg, NJ....originally from upstate NY	Wow. Thanks so much for posting. Cant wait to try this recipe. __________________ Lang 60, Jenn-Air Gasser, Weber Kettle, UDS, Super fast limited edition Flame Thermapen.

10-26-2011, 10:17 AM	#16
Kings over Queens Knows what a fatty is. Join Date: 09-27-11 Location: Middletown, NJ	Looks good. Next time consider slicing the bread on the bias, so the pieces are longer, and perhaps not as thick. I usually brush olive oil on rather than dipping.

11-08-2011, 07:39 PM	#23
realspaazz Take a breath! Join Date: 08-21-10 Location: Lake Worth, Florida	I've always done the crostinis under the broiler in the oven. I think that the weber ots is soon to get a batch. I'm thinking evoo, garlic, tomato, fresh cuban orregano, and peccorino romano. I usually toast mine, then top them, then melt. yours look great! __________________ 18.5 WSM, a Copper Weber 22" OTS, a thai fire bucket, and a large Big Green Egg.

11-08-2011, 09:41 PM	#24
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Looks decadent and tasty! __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

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