2 Left Over Sausages From Last Month's Keg Party

As you can imagine, with all the grilling I do there are inevitably going to be leftovers. Here are a couple of different ways I dispose of them. The first is my version of the pea soup and the other is a mustard green stir fry. Pairing each is a yogurt sauce made with fresh herbs.

Pea Soup:

1. Boil a cup or two of dried split peas until tender (~30 minutes)
2. Add salt and pepper to taste ...perhaps even a little garlic
3. Chop up your leftover sausage into bite sized pieces and add to the soup

Mustard Stir Fry:

1. Chop up a head of mustard greens and add into a frying pan with a little olive oil and a splash of water.
2. Add a healthy amount of fresh garlic and salt and pepper to taste
3. Chop up the other leftover sausage into bite sized pieces and to the stir fry. Cook the greens until tender.

Yogurt Sauce:

1. Half cup of yogurt
2. Sprig of cilantro, chopped
3. Few chopped up leaves of basil
4. Splash of cumin powder
5. Splash of curry powder
6. Salt and Pepper
7. Plenty of fresh garlic
8. Mix it all together until it becomes a fairly smooth micture

Wrong Glass Right Beer

Having just returned from Munich I couldn't help but b-line it to the beer distributor right after I landed. Franziskaner Weissbier is a must in the summer months. The glass in the picture is the correct shape but the picture on the glass is of Cologne (Köln) rather than Munich. Cologne is more known for Kölsch and not wheat beer.

Meet Meat - 24oz RIBEYES

In this case, the veggies were just for show. Each one of these monsters was 24oz. Preparation included sprinkling plenty of sea salt and fresh ground pepper on each side plus a healthy amount of fresh crushed garlic. For something of this quality you want to make sure your grill is as hot as you can get it before putting them down directly over the coals. 6-7 minutes on each side is all it takes. These two steaks might have been the best the BBQB has ever had.

Filet Mignon and Grilled Veggies

I've had some people comment that I haven't grilled enough veggies. Well here it is. To accompany my filet mignon steaks I prepared green, yellow, and red peppers several different ways. In tin foil I combined a chopped green pepper with some chopped onion. Before closing the foil up tight I added some olive oil and a pinch or two of salt. After that they went directly over the grill for about 20 minutes. In additon, as you can see in the pictures, I tossed on several different types of pepper directly over the grill as well. The skin with char a little bit but this can be removed lare if desired. Along with the peppers I also marinaded some zuccini in fresh garlic and soy sauce. Give it at least 30 minutes to marinade before tossing it directly over the coals.

Once the peppers were cooked I moved them out the way and tossed the steaks directly over the heat. Steaks this size should only have to cook about 5-6 minutes on each side, if your fire is hot enough, to become medium rare. Remember to coat your steaks with plenty of sea salt and fresh ground pepper.

This Has Absolutely Nothing To Do With Barbecuing...Or Does It?

BBQB Does Two Kinds Of Pork Chops...Bone in Bone out

Well Poured!

It was a late night, but I'm sure all of these beers were fantastic.

Curry Chicken and Bratwursts!

Strange combination? Not at all. The marinade for the chicken is a simple combo of yogurt, curry powder, salt, cumin, chili powder and honey. Mix those ingredients together and marinade the chicken for at least a few hours. As for the wursts, buy the best ones you can find and simply grill them directly above the coals. For this meal I would avoid the wine and stick with a few quality beers. Possibly even mix in a wheat beer or three.

They Speak For Themselves

Just Say No To the Weber Knock Offs

Granted, sometimes you need to make due with what you got. However, if you're headed to the grill store, drop the extra $20 and buy a Weber. You'll be glad you did!

Lamb and Potatoes and Eggplant Oh My

Ok, so I had a few days in a row without a grill. But as you can tell I was able to make due. The lamb chops above were actually purchased already in a greek style marinade.

I started this meal by first washing the potatoes and chopping them in half. I used the little yellow potoes instead of the big ones. I also chopped the eggplant up in similar sized pieces. Next I crushed a few garlic cloves and mixed them up with a fair amount of olive oil. I then pured the mixture over the potatoes and eggplant pieces. I put everything in a pan and then baked them. While that was cooking I heated up a skillet and browned the lamb on both sides for a few minutes. The idea was to seal in the juices. After the potatoes had cooked for about 20 minutes or so I then added the lamb to cook along with it. After another 10 minutes of baking everything was ready.

Garlic Shrimp and Salad Appetizer

Here is a perfect appetizer to preceed a night of barbecue consumption. The shrimp were merely fried for about a minute is a healthy amount of butter, tons of fresh garlic and a pinch of salt. As for the salad...sometimes I feel like i'm beating a dead horse.
Serve the above along with a slice of quality bread. The bread pictured aboce is a homemade roll. Though I serve everything with a bottle of red you may actually want to use white in this case.

Simonsvlei Cab

Thought I'd share an inexpensive little find of mine while in DK. Not sure if you can buy it in the US or not. This paired well with the medisterpolse shown in an earlier post. Check Simonsvlei out.

Stuck Inside of København With the Grill-less Blues Again

Turns out there are worse places to be stuck without a grill. In the interest of promoting the idea of eating fantastic food, here are a few shots of an incredible meal that I whipped up recently in København on the first leg of my European tour. The meal consists home made medisterpolse, home made applesauce and the ole stand-by salad (see earlier posts). The polse (sausage) was just fried in butter until cooked. Though it was home made I did not make it and evidently it is some sort of secret. If I am able to coax the recipe out the source I'll be sure to post it. The applesauce is easy to make and acts as great side to most grilled meats. Just peel the apples, add a bit of sugar, a tablespoon or two of water and cook it in a pot until tender. This meal is usually served with slices of dark bread. Look for it in shops marked as Danish or German bread.

NY Strip Steaks Over a Gas Grill...My Apologies

Sometimes you need to make due with what you got. I fired these steaks up when I was in Palo Alto last. Since they were nice cuts of meat I just did sea salt and fresh ground pepper on each side. Make sure you use plenty of salt. Good meat deserves plenty of salt. They actually turned out pretty well.