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.
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