MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 07-18-2012, 10:43 PM   #1
Fishawn
is one Smokin' Farker
 
Fishawn's Avatar
 
Join Date: 08-09-10
Location: Olympia, WA
Default Grilling/Smoking Cabbage & Vegetables..... Thoughts? Suggestions?

First time grilling-smoking cabbage..... Sliced about 1/4" thick, drizzled with EVOO, Kosher, CBP, Honey, rice wine vinegar, soy, sesame oil, brown sugar, Worcestershire & Mad Hunky.... Mixed well & let site for about 1 hour...... Grill-smoked directly over heat & basted with the remaining "marinade" , turning & basting about every 6-8 minutes or so until cook & some areas of "char" ..... I loved it, but the wife said too smokey for her tastes.

Any thoughts on different ways to prepare or other veggies?

Thanks in advance!



__________________
22 & 2-18 WSM's-3 Weber Kettles-Smokey Joe-Silver C -Weber Q-CookShack Smokette
Fishawn is offline   Reply With Quote




Old 07-19-2012, 08:47 AM   #2
Marwendholt
On the road to being a farker
 
Marwendholt's Avatar
 
Join Date: 06-14-12
Location: Ferdinand, Indiana
Default

I like to cut out the core of a cabbage then rub the whole thing with butter and some seasoninge then ill put some cut up onions and garlic in the core hole and smear more butter in there. Then i wrap the whole head in faoil and plop in on my smoker until its tender all the way through.
__________________
3 Green Mountain Grills Daniel Boones, Asmoke pellet grill, Masterbuilt 44"
Marwendholt is offline   Reply With Quote


Thanks from:--->
Old 07-19-2012, 08:59 AM   #3
Redhot
is One Chatty Farker
 
Join Date: 04-26-10
Location: Memphis, TN
Default

I never thought of doing cabbage on the grill, nice! Get some asparagus, drizzle with EVOO, salt and pepper and toss those in that grill pan you have. Grill direct over and just roll them around every few minutes til done (5-7 min.) We love asparagus this way. We've also done baby carrots drizzled with balsamic vinegar and of course there's always taters.
__________________
[FONT=Comic Sans MS][SIZE=3][COLOR=red]Michele [FONT=Arial]>^..^<[/FONT][/COLOR][/SIZE][/FONT]
[FONT=Comic Sans MS]22" OTS "Dirty Girl"[/FONT]
[FONT=Comic Sans MS]Weber Performer/Cajun Bandit "Cajun Queen"[/FONT]
[FONT=Comic Sans MS][FONT=Comic Sans MS]GOSM "Bubba Q", Stovetop Smoker "Lazy Girl", ET-73[/FONT][/FONT]
[B][FONT=Comic Sans MS][COLOR=navy]Avatar by NorthwestBBQ[/COLOR][/FONT][/B]
Redhot is offline   Reply With Quote


Old 07-19-2012, 11:20 AM   #4
duvall9999
Found some matches.
 
Join Date: 06-07-12
Location: Northwood, Iowa
Default

I cut out the core and stuff a whole stick of butter with some garlic gloves and some seasonings. Drape six or seven pieces of Bacon over the top and wrap in tin foil leaving just the top open for some smoke flavor. Put in smoker for about four hours until tender.
duvall9999 is offline   Reply With Quote


Old 07-19-2012, 11:25 AM   #5
MS2SB
is One Chatty Farker
 
Join Date: 06-28-10
Location: Bothell, WA
Default

Here's a really good thread from about a week ago with lots of good veggie ideas.
http://www.bbq-brethren.com/forum/sh....php?p=2127497
__________________
Traeger lil Tex, 2 Weber 22.5", UDS
"Go Cougs!"
They call me "Dave"
[B]Original Noobian Warlord
[/B]Loser of Known Space
MS2SB is offline   Reply With Quote


Old 07-19-2012, 03:53 PM   #6
Chezmatt
Full Fledged Farker
 
Join Date: 06-05-11
Location: San Francisco, CA
Default

Try smoked cole slaw:
http://www.bbq-brethren.com/forum/sh...d.php?t=136299
__________________
22.5" WSM (x2) /[COLOR=Orange][B] Orange [/B][/COLOR]& [B]Black [/B]Mini-WSM / Lion gas grill / [COLOR="SeaGreen"][B]Green[/B][/COLOR] Weber Performer / [COLOR="Red"][B]Red[/B][/COLOR] & [COLOR="gold"][B] Gold [/B][/COLOR] Mini-WSM / XL Big Green Egg
Chezmatt is offline   Reply With Quote


Old 07-19-2012, 04:47 PM   #7
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: The Never Never.
Default

Slice zucchini, eggplant and onion and rub with garlic and herb grapeseed oil and grill along with mushrooms, a tray of small tomatoes baked 20 minutes and a drizzle of EVOO and vinegar S&P= heaven.
Great with motza cheese too.
Stuffed bell peppers.
Mushroom and breadcrumbs and cheese stuffed tomatoes I LOVE!
__________________
Hold my dang beer...
buccaneer is offline   Reply With Quote


Old 07-19-2012, 05:48 PM   #8
Fishawn
is one Smokin' Farker
 
Fishawn's Avatar
 
Join Date: 08-09-10
Location: Olympia, WA
Default

Great Stuff all. A buddy just told me he cuts cabbage into 1" thick slices, hits it with EVOO, Kosher & CBP then grills it over a HOT fire. Said its awesome. Gonna have to try that also.
__________________
22 & 2-18 WSM's-3 Weber Kettles-Smokey Joe-Silver C -Weber Q-CookShack Smokette
Fishawn is offline   Reply With Quote


Old 07-20-2012, 09:26 PM   #9
juslearning
is one Smokin' Farker

 
Join Date: 01-30-11
Location: McCormick, SC
Default

Quarter the cabbage, onion, BUTTER!!!, fresh garlic, salt n pepper, lil worchesteshire wrapped in foil like a basket so you can open the top and test for tenderness. Wife's favorite!!!!
__________________
Proud supporter of #14 Tony Stewart. Go Smoke!!!!
juslearning is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 05:05 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts