Thirteen reasons a turkey on the rotisserie is a crowd pleaser.
1. The cook loves not having to mess with the basting, turkey bastes itself.
2. Kitchen is free of one less task.
3. The grill master extends his grilling season to the holidays.
4. It gives the family members who are not playing in the family superbowl a reason for not playing.
5. The turning bird mesmerizes looky lous.
6. The even gold brown skin instantly makes guests oh and ah like they did on the fourth of July.
7. People believe turkeys are difficult to cook, putting the bird on the rotisserie couldn't be easier.
8. One less pan to wash.
9. The breast meat remains flavorful, juicy and tender when cooked to 185 degrees and immediately removed from the spit.
10. Slice the entire breast off the turkey before slicing the breast.
11. Use a fork to keep skin in place when slicing so each guest will get a slice of the crackling.
12. Wait patiently for each person to taste.
13. Graciously accept the compliments and adoration your perfectly prepared turkey has brought you.
For more Thursday Thirteen Thursday Thirteen
Wednesday, December 3, 2008
Thursday, November 20, 2008
Thursday Thirteen #9
13 reasons to barbecue for Thanksgiving
Thursday Thirteen
1. Free oven space for other baked dinner items.
2. Use rotisserie to self baste the turkey.
3. Easiest way to get the grillmiester involved with making Thanksgiving dinner.
4. One less pan to wash.
5. Keep men folk out of the kitchen longer.
6. Place beer cooler by grill and men will self entertain.
7. Add a TV and you have yourself a tailgate party, not just another diner with the relatives.
8. Spicing the turkey skin is easiest with the rotisserie turned on.
9. Tell the kids to go ask the grillmiester "Is it done yet?"
10. Be sure to stop the rotisserie before temping the bird. Needs to reach 185 degrees.
11. The meat of the turkey will be like nothing you've experienced before, juicy and tender.
12. Be sure to have oven mitts on to remove the turkey and spit from the motor.
13. Grilling turkey on the rotisserie on the barbecue will produce the most beautiful turkey you will ever see.
Happy Thanksgiving!
Thursday Thirteen
Tuesday, November 18, 2008
Thanksgiving Turkey
Thanksgiving is almost upon us. We have our turkey in the freezer and will pull out the bird on Monday to begin thawing in the refrigerator. I will put the turkey on the rotisserie to cook for about 3 hours. Once we discovered the mouthwatering, moist, flavorful and easy was to cook the turkey on the spit, that's the only way to go. The turkey bastes itself. After washing the bird, I generously salt the inside, put the turkey on the spit and rub olive oil on the outside sprinkling a little sage, salt and pepper. Along with our turkey we will have raised dinner rolls, cranberry salad (family recipe), stuffing, sweet potatoes, mashed potatoes, gravy, green bean casserole, relish tray and pie. We want to wish everyone a safe Happy Thanksgiving from Phil's Grill.
Tuesday, September 23, 2008
Thursday Thirteen Edition #8
13 reasons to have a barbecue
1. Planning can involve everyone make it a family event.
2. Good reason to get together.
3. Allows you to show off your barbecue grill and tools.
4. Allows you to show off your barbecue skill.
5. The food is fabulous.
6. Clean up is a snap.
7. Get to be outside.
8. Gives the husband something to do.
9. The meal can be as simple or as elaborate as you want.
10. Opportunity to try new recipes.
11. Reason to buy a new barbecue tool.
12. Opportunity to fix something everyone enjoys.
13. Mom gets a night off.
To read more Thursday Thirteen
1. Planning can involve everyone make it a family event.
2. Good reason to get together.
3. Allows you to show off your barbecue grill and tools.
4. Allows you to show off your barbecue skill.
5. The food is fabulous.
6. Clean up is a snap.
7. Get to be outside.
8. Gives the husband something to do.
9. The meal can be as simple or as elaborate as you want.
10. Opportunity to try new recipes.
11. Reason to buy a new barbecue tool.
12. Opportunity to fix something everyone enjoys.
13. Mom gets a night off.
To read more Thursday Thirteen
Tuesday, September 16, 2008
Thursday Thirteen Edition #7
Thirteen ideas to make a meal special from the wife of Phils Grill
1. Put fresh flowers on the table.
2. Use cloth napkins.
3. Purchase colorful paper napkins with matching paper cups & plates from the dollar store.
4. Use your holiday silverware for no reason, makes family members feel special.
5. Place some favorite music during dinner and turn off the TV.
6. Light candles.
7. Write each family member at the table a little note letting them know how special they are to you.
8. Put a special tablecloth on the table.
9. Begin the meal with a prayer and thank God for each person at the meal.
10. Make an event dessert like an erupting volcano cake.
11. Design a specific dinner topic to discuss such as what was the most unusual food you've ever tasted and what made it unusual? What places would you like to visit some day and why? What is your favorite movie and why?
12. Start your meal with appetizers.
13. Cook something you have never served before.
1. Put fresh flowers on the table.
2. Use cloth napkins.
3. Purchase colorful paper napkins with matching paper cups & plates from the dollar store.
4. Use your holiday silverware for no reason, makes family members feel special.
5. Place some favorite music during dinner and turn off the TV.
6. Light candles.
7. Write each family member at the table a little note letting them know how special they are to you.
8. Put a special tablecloth on the table.
9. Begin the meal with a prayer and thank God for each person at the meal.
10. Make an event dessert like an erupting volcano cake.
11. Design a specific dinner topic to discuss such as what was the most unusual food you've ever tasted and what made it unusual? What places would you like to visit some day and why? What is your favorite movie and why?
12. Start your meal with appetizers.
13. Cook something you have never served before.
Wednesday, September 3, 2008
Thursday Thirteen Edition #6
Dill Salmon on a Cedar Plank http://www.grillingspecialists.com
Items needed:
Cedar plank - (GrillingSpecialists.com is running a fall special on cedar planks)
Filet of salmon uniform in thickness (aids in promoting even cooking and all areas finish cooking at the same time)
Fresh dill
Fresh lemon
Salt
Pepper
Cooking time: 20 to 30 minutes (depending on the thickness of the fish filet)
1. Submerge the cedar plank in a container of water for 3 hours. Most plank packaging state soaking time as 20 minutes. We have found with a 20 minute soak, the plank begins to burn too soon. We weight the plank down in a container so that all the wood is exposed to the water and is filled with as much water as it will take. This protects the salmon and provides us with the longest window to cook the fish in.
2. When the plank is ready, preheat the grill or barbecue. In this case you want the grill hot enough to make the plank smoke – not burst into flames. Indirect grilling typically will not produce enough smoke to flavor the meat. However, direct grilling with a heat that will not allow you to keep you hand over the area for 2 seconds will ignite the cedar within 10 minutes. Your grill temperature needs to be between these two extremes.
3. Take the salmon filet place on plank and generously squeeze ½ of a fresh lemon on the filet.
4. Salt and pepper to taste. We use an oregano salt, but sea salt, kosher salt, or iodized salt are fine. Iodized salt is our last option because it can leave a detectable taste.
5. Chop the fresh dill and sprinkle over the salmon.
6. Slice the second half of the fresh lemon and put the slices on top of the salmon.
7. Turn the grill to low, place the plank with the salmon on the grill, close the lid.
8. Check in 10 minutes.
9. Have a spray bottle of water to spray the cedar plank if it catches on fire. Use a wide-blade spatula to move the plank to a cooler area of the grill if necessary.
10. The fillet should be done in about twenty to thirty minutes depending on the thickness. Fish is done when the flesh is opaque – no translucent area and you are able to flake the meat with a fork.
11. Tips: We like to remain close while the plank is on the grill. This way if we see too much smoke, we can keep the plank from burning and make any adjustments.
12, We have found this recipe to be a nice basis for a formal dinner and a quick meal for the family.
13. Add a fruit or green salad and you have a feast for the eyes and soul.
Enjoy.
Phil's grill
To read more Thursday Thirteen
Items needed:
Cedar plank - (GrillingSpecialists.com is running a fall special on cedar planks)
Filet of salmon uniform in thickness (aids in promoting even cooking and all areas finish cooking at the same time)
Fresh dill
Fresh lemon
Salt
Pepper
Cooking time: 20 to 30 minutes (depending on the thickness of the fish filet)
1. Submerge the cedar plank in a container of water for 3 hours. Most plank packaging state soaking time as 20 minutes. We have found with a 20 minute soak, the plank begins to burn too soon. We weight the plank down in a container so that all the wood is exposed to the water and is filled with as much water as it will take. This protects the salmon and provides us with the longest window to cook the fish in.
2. When the plank is ready, preheat the grill or barbecue. In this case you want the grill hot enough to make the plank smoke – not burst into flames. Indirect grilling typically will not produce enough smoke to flavor the meat. However, direct grilling with a heat that will not allow you to keep you hand over the area for 2 seconds will ignite the cedar within 10 minutes. Your grill temperature needs to be between these two extremes.
3. Take the salmon filet place on plank and generously squeeze ½ of a fresh lemon on the filet.
4. Salt and pepper to taste. We use an oregano salt, but sea salt, kosher salt, or iodized salt are fine. Iodized salt is our last option because it can leave a detectable taste.
5. Chop the fresh dill and sprinkle over the salmon.
6. Slice the second half of the fresh lemon and put the slices on top of the salmon.
7. Turn the grill to low, place the plank with the salmon on the grill, close the lid.
8. Check in 10 minutes.
9. Have a spray bottle of water to spray the cedar plank if it catches on fire. Use a wide-blade spatula to move the plank to a cooler area of the grill if necessary.
10. The fillet should be done in about twenty to thirty minutes depending on the thickness. Fish is done when the flesh is opaque – no translucent area and you are able to flake the meat with a fork.
11. Tips: We like to remain close while the plank is on the grill. This way if we see too much smoke, we can keep the plank from burning and make any adjustments.
12, We have found this recipe to be a nice basis for a formal dinner and a quick meal for the family.
13. Add a fruit or green salad and you have a feast for the eyes and soul.
Enjoy.
Phil's grill
To read more Thursday Thirteen
Time Flys
Well folks we are into September. Seems like we didn't have much of a summer here in Yakima with such a cold spring, the weather took forever to warm up. On Sunday 8/31 we had snow up on Chinook Pass, we may be getting an early winter. At any rate, it is always time for grilling. Please visit again on Thursday Thirteen where I will share with you a mouth watering recipe for dill salmon on a cedar plank.
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