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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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06-02-2013, 06:07 PM
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#1 |
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is one Smokin' Farker
Join Date: 09-09-12
Location: Crystal Lake IL
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Looking for a little variety
As the title says, I have about 13# of fresh picked asparagus from the weekend and I'm looking to see what everyone does with it or how they prepare it.
   9# have been vacuum packed. Making bacon wrapped asparagus tonight! 
__________________
22.5 OTS, 22.5 OTG, 18 WSM, 18 Jumbo Joe, 36" Blackstone! More to come... |
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06-02-2013, 06:19 PM
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#3 | |
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is one Smokin' Farker
Join Date: 09-09-12
Location: Crystal Lake IL
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Quote:
__________________
22.5 OTS, 22.5 OTG, 18 WSM, 18 Jumbo Joe, 36" Blackstone! More to come... |
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06-02-2013, 07:13 PM
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#5 |
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is one Smokin' Farker
  Join Date: 02-13-13
Location: Wyoming County, N.Y.
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toss with olive oil, sea salt and fresh cracked black pepper, grill til it starts to char. Mmmmm....
You could also send some my way 
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UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork. [URL="http://www.bbq-brethren.com/forum/group.php?groupid=34"][COLOR="Blue"]Secret Squirrel Society[/COLOR][/URL] - Nope, doesn't exist. Bob Semper Fi |
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06-02-2013, 07:43 PM
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#6 |
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is one Smokin' Farker
Join Date: 09-09-12
Location: Crystal Lake IL
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End result of the bacon wrapped asparagus and dinner:
Along with grilled chicken baked potato rounds and wild rice 
__________________
22.5 OTS, 22.5 OTG, 18 WSM, 18 Jumbo Joe, 36" Blackstone! More to come... |
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06-02-2013, 08:22 PM
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#8 |
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Take a breath!
Join Date: 08-21-10
Location: Lake Worth, Florida
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I like to toss asparagus with a little olive oil and garlic. Then grill it with a little smoke. Don't over do it, I like them "tender crisp". I always make extra and toss it in the freezer to make a quick smoky cream of asparagus soup.
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18.5 WSM, a Copper Weber 22" OTS, a thai fire bucket, and a large Big Green Egg. |
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06-02-2013, 09:04 PM
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#9 | |
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is one Smokin' Farker
Join Date: 09-09-12
Location: Crystal Lake IL
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Quote:
__________________
22.5 OTS, 22.5 OTG, 18 WSM, 18 Jumbo Joe, 36" Blackstone! More to come... |
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06-02-2013, 09:40 PM
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#10 |
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Got Wood.
Join Date: 04-08-13
Location: Elgin, MN
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+1 on the olive oil with salt & pepper. Simple and delicious!
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06-02-2013, 10:18 PM
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#11 | |
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is one Smokin' Farker
Join Date: 01-08-13
Location: michigan
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Quote:
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06-02-2013, 10:42 PM
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#12 |
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is one Smokin' Farker
Join Date: 09-09-12
Location: Crystal Lake IL
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I tend to put it in a tin foil pouch with garlic infused evoo and sprinkle in some celery salt. Then slap it on the grill for a few minutes then flip and go a few more minutes.
__________________
22.5 OTS, 22.5 OTG, 18 WSM, 18 Jumbo Joe, 36" Blackstone! More to come... |
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06-03-2013, 08:29 AM
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#14 | |
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Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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Quote:
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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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06-03-2013, 10:26 AM
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#15 |
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somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Redneck Escargot:
Stuff baby Portobello mushrooms with chopped asparagus. Cover with fresh parmesan reggiano. Grill till bubbly. Wrap stuffed shrooms in sourdough bread (think French dip) and dip in garlic butter. Damn. I now know what's for supper.
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top |
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