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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-20-2011, 09:06 PM
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#1 |
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somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Farmer's Market Meal
I have been in a meat rut lately (NTTAWWT) and wanted something a little different so I went to the local Farmer's Market, to see what I could see.
There wasn't a huge selection, but the vendors that were there had some beautiful product. As I walked, I picked up. Gouda cheese curds (because I love cheese curds) Large Portabella Mushrooms Green bell peppers Garlic Long leaf Parsley Freshly baked crusty bread (farmers loaf) Dozen X-Lrg white eggs All at a whim, with no meal plan in place other than I wanted to grill the Portabella's.  I removed the stem and scraped the gills from underneath, then rinsed them good. I chopped up the garlic, bell pepper and added some olive oil to mix to a paste. I then turned the mushrooms cap down, and spread the paste across the underside, then i added the fresh parsley (coarsely chopped) On top of this I added the fresh curds (yes they were fresh..squeaky and all) to the top.  It is then that I realized...  NO MEAT???!!! I was fortunate in that I had some left over market bacon from my pig candy snack I had made earlier. I sprinkled the bacon with just the ghost pepper salt this time (didn't want it sweet, just a salty kick) and tossed it on the grill while my mushrooms marinated in the olive oil mixture. After I started the bacon in the indirect side, I threw the mushrooms on direct heat side. After about 20 more minutes the bacon was ready to top the shrooms.   I took the farmers bread and tossed on the grill for 15 min, then the whole affair was ready to go to the table. Served the bread with a little dipping sauce consisting of EVOO and spices on the side.    I'm not sure what to call it, so I will stick with My Farmer's Market Meal. 
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John |
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11-20-2011, 09:58 PM
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#2 |
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Quintessential Chatty Farker
  Join Date: 12-17-10
Location: Pleasanton, Ca
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Lookin' good there temp Californian! I just love those Portabellos and am always looking for a reason to cook 'em.
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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11-20-2011, 10:01 PM
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#3 |
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On the road to being a farker
 Join Date: 11-09-10
Location: Gladstone, MO
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If that comes from not having a plan, I would never make another plan if I were you.
Looks really good. |
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11-20-2011, 10:13 PM
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#4 |
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Babbling Farker
Join Date: 07-19-11
Location: Live Oak, Florida
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that really does look mighty good.
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Char-Griller Akorn, Webber 22.5 grill, performer, UDS. |
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11-20-2011, 10:15 PM
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#5 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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That really does look good!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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11-20-2011, 11:27 PM
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#6 |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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Ain't nuthin wrong with that - looks fantastic! I always forget about portobellos, and when I remember to make them, I'm always glad I did.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? 
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11-20-2011, 11:58 PM
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#7 |
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is One Chatty Farker
Join Date: 05-17-09
Location: Summerville, SC
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Nice!
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[LEFT][COLOR=black][FONT=Verdana] Yoder YS640 PitBoss Copper top series 7 [I][FONT="Arial Black"][B][I]A Pair of Pellet Poopers[/I][/B][/FONT][/I][/FONT][/COLOR] [/LEFT] [FONT=Verdana][COLOR=black][COLOR=magenta]Purple Thermapen:laugh:[/COLOR][/COLOR][/FONT] MASTER Judge, SCBA Carolina Pit Master [URL]http://patio-q.com/[/URL] |
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11-21-2011, 12:09 AM
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#8 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Good gawds man, a month in California and you are a vegetarian!
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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11-21-2011, 12:35 AM
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#9 | |
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somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
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John |
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11-21-2011, 12:55 AM
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#10 |
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somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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It just goes to show, that soaked in olive oil, covered with cheese and bacon and tossed on the grill, veggies are edible.
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John |
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11-21-2011, 01:36 AM
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#11 |
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is One Chatty Farker
Join Date: 05-05-10
Location: Austin - TX
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Cheese and bacon, already the makings of a great meal!
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Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11 |
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11-21-2011, 07:33 AM
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#12 |
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Knows what a fatty is.
Join Date: 08-26-11
Location: Cobourg, Ont, Canada
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"X" marks the spot. Great job.
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Large BGE, Weber 22.5 Kettle, Weber Genesis |
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11-21-2011, 08:59 PM
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#13 |
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is one Smokin' Farker
Join Date: 10-30-11
Location: Dallas, TX
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That's as pretty as any meal posted. Nicely played.
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Primo Kamado | Pitmaker Safe | Pitmaker Mobile | Klose Mobile "On Fire" limited edition Thermapen |
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11-21-2011, 09:30 PM
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#14 |
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is one Smokin' Farker
Join Date: 03-22-10
Location: Ukiah, California
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John
You will have to be completely re-trained when ya get home after being here for a whole year.....  But it does look purty good..... 
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[FONT=Comic Sans MS]Rick[/FONT] [FONT=Comic Sans MS]"Brown it's cookin', black it's done"....................Dad. [/FONT] [FONT=Comic Sans MS]Guess that is why he was truck driver, not a chef......:shocked:[/FONT] |
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11-21-2011, 10:05 PM
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#15 |
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On the road to being a farker
Join Date: 09-18-11
Location: Sussex WI
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Got to love fresh cheese curds. Looks delicious.
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