got my grill on

So....
Onions, jalapenos, garlic, tomatoes, salt, pepper and olive oil...


Chicken, sliced, salt, peppered and oiled...


Grilled on the Weber...


Plated...


And turned into nachos...


Now busy making tamales....

delk wrote:Grilled on the Weber....
<snip>
Now busy making tamales....

Delk,

You use the grill pan on your Weber often? I sometimes use one for whole salmon filets, easier to take off the grill or smoker without breaking it apart. Though I don't seem to get much of a char when using a grill pan.

Actually, I discovered a trick for taking large salmon filets, or anything that breaks apart easily, from the grill/smoker. I use the thin metal bottom from a tart pan. Flexible, yet still strong enough to support a 2-3 lb salmon filet, and thin enough to provide little resistance. I usually spray the tart pan bottom with Pam to make it slide easier.

Any Tamale pics?

Enjoy,
Gary

Professor:

I use my "Weber Wok" for a few reasons...
My dream kitchen is about five months away from start, yet my Weber can give me the BTU's I can't get on my stove just yet.

My patio faces into a courtyard; I therefore get lots of foot traffic. Basically, you can't get into your unit, without passing by me.

I was a bartender for 20 plus years. Thanks to the brilliant tutalage of Waderoberts, I have an art degree in my forties...I view my outdoor cooking as performance art/being social. After living here for four years, my rep is that freaky guy who likes to grill. (and, I answer questions to the best of my ability, always make extra for the door people and give out samples) I still am amazed that my neighbor has only used her grill to make frozen hamburgers....

Most of you folks here, are way more knowledgeable about food then I ever will be, yet I have fun doing my thing. If I appear grating, at least I'm thinking about food and not parrotting...You can never just hit grand slams, but a single at the very minimun keeps the ball in play!

Anyhow, the biggest reason is my partner is a big guy/fat bastard...between school starting back up again and my hospital jaunts, the Weber thing is kind of idiot proof for him. I can chop up a slew of veggies, which he really does enjoy, and weigh out the three ounces of meat and he can get his grill on.

I've had luck using the wok on the grill and on the flavorizer bars...my condo development only allows propane. Mostly it's used for quick fajita/stir fry things. One day, I hope to not only smoke but get feedback from you on this stiil elusive (to me) art.

Sadly, my camera needed to be recharged so my tamale pics did not happen. I did try duck for the first time and sadly failed....oh well. lesson learned and I believe a dryer masa will cure my mistakes...

So, instead I offer another wacky Weber experiment....
Corn beef hash or scary 1970's macreme owl planter?


Steve