Chefs, Fish On The BBQ Grill Advice Wanted.

Ed the Roofer

I wound up getting a free ticket to the Bears game playing at the almighty Mecca of Football stadiums this coming Sunday up at Lambeau Field, to watch the Bears get passed over by the Packers.

I want to enjoy the pre-game festivities at least, plus i am going with one of my younger brothers and my Dad and a nephew, so we need to have a Great Eating Experience.

How about some good tail-gating recipes?

I was thinking of Salmon wrapped in Aluminum foil, wrapped in bacon and covered with a stick of butter and the onion and possible a dash of garlic flavoring.

Any suggestions from you Chef Guys out there to make that into a better recipe?

Alternatively, what else would you suggest for the grill and how to prepare it to the best Out-Door-Sie taste?

Also, hows about a moderate heat chili recipe? Not acid stomach burning, but pleasantly tasteful with just a slight kick?

Thanks,

Ed

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Bodger

Here is a good, robust, but not too spicy chili that I have made and enjoyed many times. It's from the Atkins diet, I was never on that but I like some of their recipes:
1 TABLESPOON OLIVE OIL
1 LARGE CHOPPED ONION
6 CLOVES MINCED GARLIC
2 MEDIUM JALAPENOS MINCED
2 POUNDS GROUND SIRLOIN
(TWO POUNDS CUBED SIRLOIN STEAK CAN BE SUBSTITUTED, IT"S VERY GOOD IF YOU LIKE CHUNKY, I FIND 1/2" CUBES WORK WELL)
2 TO 4 TABLESPOONS CHILI POWDER (DEPENDING ON PERSONAL TASTE)
1/2 TEASPOON CAYENNE PEPPER
1/2 TEASPOON SALT
BLACK PEPPER TO TASTE
1 SIXTEEN OUNCE CAN DICED TOMATOES, JUICE AND ALL
2 CUPS CHICKEN BROTH

TO PREPARE:
HEAT OIL IN HEAVY SKILLET OVER MEDIUM HIGH HEAT
ADD ONIONS AND GARLIC AND FRY ( REAL MEN DO NOT SAUTE ANYTHING, EVER.) UNTIL ONIONS ARE TRANSLUCENT
ADD SIRLOIN AND COOK UNTIL BROWN (IF USING GROUND SIRLOIN, MAKE SURE IT BREAKS UP, NO BIG CLUMPS)
ADD CHILI POWDER, SALT, PEPPER AND JALAPENOS
STIR IN THE DICED TOMATOES AND CHICKEN BROTH
REDUCE HEAT TO LOW AND SIMMER FOR AT LEAST 1 1/2 HOURS
FOR SPICIER CHILI ADD MORE JALAPENOS OR CHILI POWDER AND CAYENNE
SERVE WITH RAW DICED ONIONS AND CHEDDAR CHEESE ON TOP

SES Constructio

I love this recipe for salmon on the grill. http://allrecipes.com/Recipe/Grilled...-I/Detail.aspx
I put some dill and chopped green onions in the marinaid and i also put sliced lemon and onion slices on the salmon when it's on the grill. I don't flip the salmon at all, just put the skin side on the grill and let it cook about 15-20 minutes till it flakes off the skin. I make it when the family comes over for appetizers and everyone loves it, even my mom who said she doesn't like salmon. Coming from a person that lives 20 minutes from lambeau field, also spent 9 months of my life working there 6 years ago on the addition, brats are a big favorite for tailgating. Also if you want some potatoes on the grill i like taking a sheet of heavy duty aluminum foil greased with butter and then layer sliced potatoes, onions and butter and then another piece of aluminum greased with butter. Cook it on the grill flipping it every so often till the potatoes are tender. Have fun at the game, and the best part-tailgating!

Bodger

Brats, beer, fish and chili, damn, I might do that this weekend in the back yard without the game. Take the tailgate off my F-250 and use that as a picnic table.

6stringmason

I do that, but then add in some peppers.

Thats how I turned this.


Into this.

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OCRS

My wife is a certified chef trained in Italy I'll ask her when she gets back from walking Deutz. Her specialty is fish.

knothole

Looks mighty fine......We do a shrimp boil once or twice a year and they go over real well. Go Titans!!!!

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skyhook

Poached in beer or salsa (Mexicali)

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OCRS

Ok, she's back. She says a little salt, black pepper, olive oil, and a touch of fresh lemon juice. Also, leaving the skin on the down side is best. Leave it 'til cooked (low heat), then flip to sear top side. Throwing wet pieces of mesquite will add to the flavor.

Ed the Roofer

Dang, that picture is making me hungry awaiting this weekend.

I have already been to Lambeau a few times over the years, so I know the crowd demeanor over Der pretty well.

Ed

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orson

I think you're on the right track Ed, except for the bacon. Don't get me wrong, I love bacon, but a nice fatty fish with bacon and butter is over the top even for me!

Let your butter soften up to room tempurature.
Finely dice some fresh garlic and shallots, slice some spring onions thinly, mix into the butter with a touch of honey and a bit of lemon juice. Fresh thyme or fresh dill would work nicely here too.

Salt and pepper the salmon, then coat with the butter and seal in foil pouch and grill.

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6stringmason

HA! That was the point... to get ya drooling a little bit lol!

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chris n

I think you're on the right track Ed, except for the bacon. Don't get me wrong, I love bacon, but a nice fatty fish with bacon and butter is over the top even for me!

I would have to agree,even that amount of butter is going to overwhelm the salmon. Of course if it is the farm raised crappy salmon, then it cannot hurt,but real wild salmon you would be ruining the delicate flavor of the fish(IMO).

maninthesea

Salt peper olive oil and lemon is all you need for quality fish. But if you want to get more creative here is what I like to do sometimes.
Divide your fish into half pound portions or so. Then create a bunch of different varities. I would suggest a fat, a flavor and or an aromatic in each packet.
You can also cook the fish in about any salad dressing.
One particular combo I like is to butter the foil then add cheese and salsa and bake that on the grill.
Have fun at the game.
Cheers Jim

genecarp

IMPRESSIVE, this group is multi talented, looks like some great recipes.

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threaderman

Cheese-head,I hope your fish burns with the packers that day.Just kidding bud,GO BEARS!

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mtm

Make a simple glaze for it. 1 cup balsamic vinegar, 1/4 -1/2 cup lime juice 1-2 tablespoons of honey.
Mix it up till honey dissolves pour some on the salmon and cook it in your tin foil.

If you skip the salmon and go with another fish like tilapia or Chilean sea bass, soak em in a milk egg mix then bread em with this mixture. 1 cup grated Parmesan cheese to 1/2 cup of bread crumbs. do this two times so you get a nice thick coating on it. Drop it on the BBQ, the parm burns (browns) gets crusty fish is still moist and tender. Gotta watch the temp of the BBQ though, too hot the coating will burn off before the fish cooks.

Ed the Roofer

DUHHHHHH!!!

Read where I am from.

I have been a Bears fan foe a long time, as long as they are worthwhile watching.

I used to go to every home game and at least 2 travel games every year, but having a family changes those priorities.

My Mom and Dad NOW live in Wisconsin, on a beautiful large and popular lake, called Big Green Lake, but spent there first 65 years in the Chicago area. They got lucky to be able to buy their lake home about 30 years ago, because now they wouldn't be able to afford a vacant lot on the lake.

Ed

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threaderman

I misinterpreted your post Ed,sorry brother,I still liked you anyways .

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neolitic

Had a relly nice supper
(and got very drunk) at
a place called Heidel House
Lounge, or something like.
Nice little kind of roadhouse
joint, back @ 70-71-ish.

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