Old Dave
Full Fledged Farker
- Joined
- Feb 22, 2011
- Location
- Coatesvi...
I did this cook on the Cobb Grill using 21 all hardwood briquets a few days ago and it came out quite well.
My grilled veggies and fruit consisted of the following:
Bell peppers
Jalapeno peppers
Hot Hungarian wax peppers
Mushrooms
Sweet corn
Misc mixed small tomatoes
Red onions
Pineapple slices
Orange slices
This all went into a marinade for about three hours before the cook.
I used Grill Grates with the smooth side up for this cook and let the grill get up to about 575 degrees before I started cooking my treat.
I did the cook in batches and each batch took about 5-6 minutes in my very hot cooker.
All done on the table.
I would never make a very good Vegan as I just have to have a little meat with my meals so I did a couple of brats for my lunch.
I served this with some Bruschetta bread and my soon to be famous Veggie Dipping Sauce which I will share with the group.
About 30% sour cream
About 20% standard Blues Hog BBQ sauce
About 50% Blues Hog Tennessee Red BBQ sauce
I sometimes add a little of my favorite rub to this recipe before I mix it up for serving.
This stuff is absolute “killer” and I serve it as a dip or as in the cook above, I just dribbled it on my veggies before serving. And don’t forget, if you grill any fruit at all, it MUST have this sauce on it.
My grilled veggies and fruit consisted of the following:
Bell peppers
Jalapeno peppers
Hot Hungarian wax peppers
Mushrooms
Sweet corn
Misc mixed small tomatoes
Red onions
Pineapple slices
Orange slices
This all went into a marinade for about three hours before the cook.
I used Grill Grates with the smooth side up for this cook and let the grill get up to about 575 degrees before I started cooking my treat.
I did the cook in batches and each batch took about 5-6 minutes in my very hot cooker.
All done on the table.
I would never make a very good Vegan as I just have to have a little meat with my meals so I did a couple of brats for my lunch.
I served this with some Bruschetta bread and my soon to be famous Veggie Dipping Sauce which I will share with the group.
About 30% sour cream
About 20% standard Blues Hog BBQ sauce
About 50% Blues Hog Tennessee Red BBQ sauce
I sometimes add a little of my favorite rub to this recipe before I mix it up for serving.
This stuff is absolute “killer” and I serve it as a dip or as in the cook above, I just dribbled it on my veggies before serving. And don’t forget, if you grill any fruit at all, it MUST have this sauce on it.
