Comments on: Fire Up the Grill: 5 Mouthwatering Recipes for Your Memorial Day Weekend

By: Jeremy

Jeremy — Fri, 03 May 2013 12:22:03 +0000

@ don Roberto:

Same here. Only “10×10″ clubs I could find were book clubs.

@ Joel Poindexter: I almost fell out of my chair, laughing, at the dead straight faced answer :) Good call.

By: don Roberto

don Roberto — Sun, 17 Jun 2012 14:07:23 +0000

@ Peter M:
Perhaps you could provide links to the 10×10 Club and to this mysterious “Q,” as neither one seems to be yielding to my Google skills.

By: Brad

Brad — Wed, 13 Jun 2012 12:44:27 +0000

It will keep your ribs nice and juicy if you put a steel bowl of water between 2 piles of hot coals in your grill. Although this is a Memorial Day post, I am going to utilize a few of these recipes for the 4th of July!

By: Brad

Brad — Wed, 13 Jun 2012 12:43:26 +0000

If you a steel bowl of water between 2 piles of hot colas, it will keep your ribs nice and juicy. Although this is a Memorial Day post, I am going to utilize a few of these recipes for the 4th of July!

By: Ben

Ben — Sat, 02 Jun 2012 04:57:36 +0000

Made the steak sandwiches. Fantastic.

By: Jon

Jon — Tue, 29 May 2012 14:39:08 +0000

Wow these look great! I’ve never seen mint in the kabob recipe, is it a strong mint flavor or just a hint? Definitely going to try the Bistro sandwiches after work tonight! Great Article as always!

By: Matt

Matt — Mon, 28 May 2012 17:39:26 +0000

@David

Thanks for the feedback. Sorry to hear that you felt like your beef kebabs came out with too much vinegar taste.

I might add that I noticed you substituted venison for the beef, and I think that might have accounted for some of your issue.

My recipe called for a top sirloin cut, which tends to be a bit fattier, so the vinegar helps to break that down.

Of course, venison is much leaner, so I would suggest modifying the recipe by adding a touch more oil, and a little less vinegar. Also, since venison is best cooked med rare, I assume your cooking time varied from what I proposed, and that might have left more of a vinegar/acidic taste to the meet.

Best,

By: Grant

Grant — Sun, 27 May 2012 13:02:15 +0000

Just an FYI — I’m a tinkerer style cook. If you want a safer way to au gratin (with measurements, etc.), try this: http://www.food.com/recipe/au-gratin-potatoes-29286

By: Grant

Grant — Sun, 27 May 2012 12:42:46 +0000

Nice eats. However, I’d add a starch to the list:

Teriyaki Au Gratin Potatoes:

* Pre-boil potatoes for 15-20
* Peel and slice potatoes into 1.5″ x 1.5″ x .25″ dimensions (careful– they’re hot).
* Dice up one sweet onion per baking sheet, and about 3/4 of a head of garlic (6-8 cloves).
* Chop up one stick of butter in 1/8″ increments
* Layer all ingredients in a casserole baking pan (1.5″ in height). The key is to get all the ingredients to commingle — garlic, onion, potato and butter. No one wants to bite into a garlic patch.
* Pour about a half cup of teriyaki sauce and/or orange juice over the baking pan mixture. If you can find a citrus style teriyaki sauce, use that.
* Bake for 20 minutes at 325 degrees Fahrenheit.
* Take out and mix in your cheeses. Colby, Cheddar, Parmesan, Jack, or whatever is your pleasure. I usually wing it and experiment with the amount of cheese. Have about a pound for every five pounds of potatoes.
* Cook for another 25-30 minutes until it is crispy brown.

By: David

David — Sat, 26 May 2012 05:33:13 +0000

I actually cooked both kebobs tonight, though I used venison instead of beef. They both turned out fairly well, everyone said they were good. I, on the other hand, am not super excited about either one. I am thankful for the recipes, don’t get me wrong, it led to a great night. But I think the beef were a bit too vinegary. I got great compliments from men and women on the shrimp presentation. Thanks for putting up the recipes, just wanted to inform others that the beef may be a bit too vinegary. Unless your from North Carolina and like that detestable NC BBQ