Great flavor and texture. Grill time was over 3 hours so you have to be careful of timing other dishes and setting expectations. The meat was wonderful, but getting it to the full 180 degrees took longer than the recipe said. Recipe calls for 3 hours. It took me closer to 4. Anything you cook for that long requires constant supervision of the fire and periodic addition of coals. We used Italian bread rather than hamburger buns. Slice the bread about an inch thick and put butter on it.
The veggies were excellent. See photo. The trip to the grocery was an adventure since there were a lot of items I had never purchased before like baby bok choy, Japanese Eggplant and Belgian endive. I just bring the cookbook to the store and point. The guys are patient and tell me things like "look, pattypan squash is really the same as summer squash so just buy that and nobody will know the difference." So, I put asparagus, zuccini, summer squash, red and yellow bell peppers, shitake mushrooms, corn, tomatoes, bok choy and endive into the marinade and went with it. Fantastic! If you do this, make sure you stay focused on the veggies so they don't burn too badly. It is ok if they burn a little but just keep turning them over and putting them on and off of the direct flame so they get nice and grilled looking but not charred. Since the marinade has a lot of oil in it there can be a lot of flames. Just put the top down on the grill and close the air vents. The recipe starts with roasting the garlic with olive oil wrapped in aluminum foil. Yummm.
I had made the slaw but we forgot to bring it out until the end. Everyone tried some and it was excellent with the meat.
I have also started to make some of the sauces at the beginning of the book. Tonight was the Red Pepper Sauce which was very good with chicken.
- Mark
As always, the food was delicious, thank you for inviting me to dinner.I noticed that there was either little or no pulled pork left and hardly anything else left over after the 10 of us "engorged" ourselves on food. However, I have been waiting for you to say on your blog that you had to go out into the Wisconsin Countryside and slaughter your own animal for this to truly be a Wisconsin Grill'n experience. (Please do not do that, I do not think farmers like their milk cows slaughtered.) Thank you again!
ReplyDeleteAudrey and I are drooling over here.
ReplyDelete- Steve
Glad you liked it and THANKS for the Charcoal book! Looks like a lot of great recipes to try when we are finished with the current project!
ReplyDeleteSteve - Do you know whether we can use a charcoal grill at the house? Mom says there is a gas grill but ...!?! I would like to buy one of the large kettle grills, have it delivered or reserved there in NJ for me to pick up when we get there. Hopefully we can keep the box and bring it home in the car or we can have Jack tie it on the roof with string!
ReplyDeleteA worthy question indeed. I think we should just go for it. We can get a crane to hoist it up to the roof deck so nobody can see it. Alternatively we could call the owner and ask, though that would be less fun and require less heavy equipment.
ReplyDelete- Steve
OK - so the question is - how to purchase the grill? I will pay but can you arrange to have it picked up or should I just pick it up when we come out there? Or I can get it delivered, but where to?
ReplyDelete-Dad
Have it sent to Philly. I will get a zipcar pickup truck if you tell me when it gets there. We can leave it at Audrey's parents until the big week! Or if you have it delivered on Saturday of that week, we can drive it straight to the shore.
ReplyDelete- Steve
Mrs. Grill'n says:
ReplyDeleteThis pulled pork recipe was truly delicious and tasted definitely homemade. I ordered pulled pork in a restaurant earlier than week, just to have a basis of comparison, and this pulled pork was chunkier, had a great sauce, and was basically just better. Serving it with grilled bread was a great idea - we have learned through this project that grilled bread is always a delicious addition.
The grilled vegetables were delicious and just as pretty as they could be with all those colors. The marinade was good, but I would be interested to try this just roasting everything in olive oil and salt, and skipping the vinegar. I think the vegetables would have their own flavors, instead of being a little similar from the marinade. But to be truthful, probably both ways are good!
Audrey reminded me her aunt lives about 4 blocks from where your house will be. So let me know when you are ready to send the grill and I will send her address.
ReplyDelete