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Author Topic: Is “vegan” a curse word around here?  (Read 2448 times)

Jed.cook

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  • Posts: 272
Is “vegan” a curse word around here?
« Reply #15 on: March 05, 2018, 01:23:50 PM »
Figured it out. I’m an idiot. Anyway, here you go.   From Shape Magazine. (I only read it for the articles, I swear!)


-Jed
-Jed

Larry The BBQ Guy

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  • Posts: 159
Re: Is “vegan” a curse word around here?
« Reply #16 on: March 05, 2018, 05:53:10 PM »
OK Jed, Your'e on! Coming soon.
22" Original Kettle Black, 18" Original Kettle Black, 14" Smokey Joe, Black .. I know, boring right?

Jed.cook

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  • Posts: 272
Re: Is “vegan” a curse word around here?
« Reply #17 on: March 31, 2018, 07:57:58 PM »


Next time, you can add bread to your menu . It keeps, so you can BBQ it ahead of time . Bread on the Web is awesome. I will post a recipe soon.

Good call! I’ve been wanting to try some bread in the kettle. Look forward to your recipe.


-Jed

Did you ever post that bread recipe? If so, I must have missed it. If not, would an offer to swap for my step grandmother’s green chili recipe do the trick? (It’s not made on a kettle, but it’s the best I got, and I challenge anybody here to top it.) ;)


-Jed
-Jed

glend123

  • Smokey Joe
  • Posts: 81
Re: Is “vegan” a curse word around here?
« Reply #18 on: April 06, 2018, 03:04:34 PM »
Funny

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22" kettle, 26" kettle, 22" performer, 18" smoker, Smokey Joe

Darko

  • WKC Performer
  • Posts: 3841
Re: Is “vegan” a curse word around here?
« Reply #19 on: April 06, 2018, 06:11:15 PM »
My niece is a vegan. I just point her to the lawn when she comes over... start grazing. I can work with carnivores, omnivores,  piscatarians, vegetarians even.I don't and won't do vegan.

Schaefd2

  • WKC Ranger
  • Posts: 1027
Re: Is “vegan” a curse word around here?
« Reply #20 on: April 06, 2018, 06:33:36 PM »
My wife is gluten free (thanks to doctor’s orders) and it is pretty easy to grill for her. Vegan? That’s scary. Like, can I even grill the broccoli for you?



I have been called the Robin Hood of Weber Kettles.
I've been called the Robin Hood of Weber Kettles.

Firemunkee

  • WKC Ranger
  • Posts: 1411
Re: Is “vegan” a curse word around here?
« Reply #21 on: April 07, 2018, 03:43:44 AM »
My niece is a vegan. I just point her to the lawn when she comes over... start grazing. I can work with carnivores, omnivores,  piscatarians, vegetarians even.I don't and won't do vegan.
If the situation ever arises you could grill some vegetables and portobello burgers. There is even vegan cheese if you want to top the burgers with cheese or make a vegan lasagna (which is a veggie lasagna but with vegan cheese).

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Together we'll fight the long defeat.

addicted-to-smoke

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  • Posts: 5724
Re: Is “vegan” a curse word around here?
« Reply #22 on: April 07, 2018, 05:27:22 AM »
... Like, can I even grill the broccoli for you?

I've done that. Buy the bags of frozen florets and put them in a cage, for tossing. They really pick up the "grill flavor" but steaming remains better than grilling them in my opinion. And easier, too, especially when doing it in the upper chamber of a rice cooker. (We do rice and broccoli a lot.)
It's the iconic symbol for the backyard. It's family/friends, food and fun. What more do you need to feel everything [is] going to be all right. As long as we can still have a BBQ in our backyard, the world seems a bit of a better place. At least for that moment. -reillyranch

Schaefd2

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  • Posts: 1027
Re: Is “vegan” a curse word around here?
« Reply #23 on: April 07, 2018, 06:31:49 AM »

... Like, can I even grill the broccoli for you?

I've done that. Buy the bags of frozen florets and put them in a cage, for tossing. They really pick up the "grill flavor" but steaming remains better than grilling them in my opinion. And easier, too, especially when doing it in the upper chamber of a rice cooker. (We do rice and broccoli a lot.)
One of our favorite sides is grilled broccoli. We start with the fresh florets instead of the frozen bags, then drizzle Garlic Expressions or Italian Dressing on it. We prefer grilled broccoli over steamed.


________________________________________________
I have been called the Robin Hood of Weber Kettles.
I've been called the Robin Hood of Weber Kettles.

addicted-to-smoke

  • WKC Ambassador
  • Posts: 5724
Re: Is “vegan” a curse word around here?
« Reply #24 on: April 07, 2018, 06:47:28 AM »
So do you toss them in a cage, or do them in a pan, or turn them on the grill?
It's the iconic symbol for the backyard. It's family/friends, food and fun. What more do you need to feel everything [is] going to be all right. As long as we can still have a BBQ in our backyard, the world seems a bit of a better place. At least for that moment. -reillyranch


Schaefd2

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  • Posts: 1027
Re: Is “vegan” a curse word around here?
« Reply #25 on: April 07, 2018, 08:12:09 AM »

So do you toss them in a cage, or do them in a pan, or turn them on the grill?
I cut them into about 3-4” long pieces and toss them directly on the grill. I normally cook with lump, so the couple ones that fall down into the coals get to be my special pieces ;)


http://weberkettleclub.com/forums/grilling-bbqing/favorite-grill-dish-after-a-small-thaw/


________________________________________________
I have been called the Robin Hood of Weber Kettles.
I've been called the Robin Hood of Weber Kettles.

Jed.cook

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  • Posts: 272
Re: Is “vegan” a curse word around here?
« Reply #26 on: April 07, 2018, 09:38:21 AM »
Nice! I’ve done charred romaine lettuce before with a little olive oil, salt & pepper which was pretty darn good in place of a salad. I’ll have to try the grilled broccoli. Garlic Expressions sounds pretty good as well.


-Jed
-Jed

Schaefd2

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  • Posts: 1027
Re: Is “vegan” a curse word around here?
« Reply #27 on: April 07, 2018, 12:19:08 PM »

Nice! I’ve done charred romaine lettuce before with a little olive oil, salt & pepper which was pretty darn good in place of a salad. I’ll have to try the grilled broccoli. Garlic Expressions sounds pretty good as well.


-Jed
charred romaine is on my to do list!


________________________________________________
I have been called the Robin Hood of Weber Kettles.
I've been called the Robin Hood of Weber Kettles.

Larry The BBQ Guy

  • WKC Brave
  • Posts: 159
Re: Is “vegan” a curse word around here?
« Reply #28 on: April 08, 2018, 08:34:03 AM »
Hey @Jed.cook

I finally got time to post my recipe. Made this last night:

Wallymart Jalapeno Cheese Bread


1  Walmart frozen white bread. See picture.
 
6oz or about ½ cup small can sliced Jalapenos. Any kind you like, but don’t use fresh.
6oz or about ¾ cup small chunk sharp cheddar (3/4 small brick)
Couple pinches garlic or other spice you think will go good with the above. I just use salt.

Cover the frozen loaf with a little oil by putting it in a plastic bag and squishing it around some. Let it sit out or in the icebox till it’s slightly stiff but still cold. If you are wondering how that feels, go ask your local librarian if you can hold her hand.


Drain Jalapeno as dry as Granny on a Sunday morning, chop cheese into half inch chunks and slice dough into ½ inch slices and mix it all up gently. Leave it all chunky. The way I do that is to slice it all separate and then lay it down in layers in the bag so it’s evenly mixed but the dough’s not all bend out of shape. See picture.


Close the bag over the loaf loosely and leave it out to get about as big as large cantaloupe. Too small and it will be flat and tough. Too big and it will be dry. See picture for size. If you’re wondering about how much salt and spice, put as much all around the outside of the loaf as you would a steak before you eat it. If you don’t eat steak, just pretend you do.


Get your Weber to 425 degrees any way you know how so the coal surround the Dutch oven but not touch it. Sort of like how the police surrounded cousin Stubbs that time he got crazy. Don’t see picture. Grease up your Dutch oven or cast iron frying pan better than your Daddy’s hair when he’s was a going courting, then put it in there to heat up for about 10 minutes. Not your Daddy, but the pan and lid. When it’s hot, throw a goodly mount of uncooked grits or cornmeal into the bottom and drop the dough in as quick as you can but gently and put the lid on quick. Remember when you dropped home that ugly girl you took to the dance that time? Like that.


Now quickly put the lid on your Weber and leave it alone for 20 minutes or about as long as one episode of Mama’s Family- minus commercials. Now take the lids off and give it a quick look.  It should look very light brown. Leave the lid off the Dutch oven now, put the Weber lid back on and cook till it’s golden brown and springs back quickly when touched.

Dump it out on a rack of some type and try and let it cool down before you eat it. I find it’s best to have your favorite liquid diversionary ready order to redirect your mind elsewhere during such tempting times. When it’s just cool, slice it in wedges like a pizza.



22" Original Kettle Black, 18" Original Kettle Black, 14" Smokey Joe, Black .. I know, boring right?

Schaefd2

  • WKC Ranger
  • Posts: 1027
Re: Is “vegan” a curse word around here?
« Reply #29 on: April 08, 2018, 09:42:31 AM »

Hey @Jed.cook

I finally got time to post my recipe. Made this last night:

Wallymart Jalapeno Cheese Bread


1  Walmart frozen white bread. See picture.
 
6oz or about ½ cup small can sliced Jalapenos. Any kind you like, but don’t use fresh.
6oz or about ¾ cup small chunk sharp cheddar (3/4 small brick)
Couple pinches garlic or other spice you think will go good with the above. I just use salt.

Cover the frozen loaf with a little oil by putting it in a plastic bag and squishing it around some. Let it sit out or in the icebox till it’s slightly stiff but still cold. If you are wondering how that feels, go ask your local librarian if you can hold her hand.


Drain Jalapeno as dry as Granny on a Sunday morning, chop cheese into half inch chunks and slice dough into ½ inch slices and mix it all up gently. Leave it all chunky. The way I do that is to slice it all separate and then lay it down in layers in the bag so it’s evenly mixed but the dough’s not all bend out of shape. See picture.


Close the bag over the loaf loosely and leave it out to get about as big as large cantaloupe. Too small and it will be flat and tough. Too big and it will be dry. See picture for size. If you’re wondering about how much salt and spice, put as much all around the outside of the loaf as you would a steak before you eat it. If you don’t eat steak, just pretend you do.


Get your Weber to 425 degrees any way you know how so the coal surround the Dutch oven but not touch it. Sort of like how the police surrounded cousin Stubbs that time he got crazy. Don’t see picture. Grease up your Dutch oven or cast iron frying pan better than your Daddy’s hair when he’s was a going courting, then put it in there to heat up for about 10 minutes. Not your Daddy, but the pan and lid. When it’s hot, throw a goodly mount of uncooked grits or cornmeal into the bottom and drop the dough in as quick as you can but gently and put the lid on quick. Remember when you dropped home that ugly girl you took to the dance that time? Like that.


Now quickly put the lid on your Weber and leave it alone for 20 minutes or about as long as one episode of Mama’s Family- minus commercials. Now take the lids off and give it a quick look.  It should look very light brown. Leave the lid off the Dutch oven now, put the Weber lid back on and cook till it’s golden brown and springs back quickly when touched.

Dump it out on a rack of some type and try and let it cool down before you eat it. I find it’s best to have your favorite liquid diversionary ready order to redirect your mind elsewhere during such tempting times. When it’s just cool, slice it in wedges like a pizza.
holy cow I need to do this! And I need o write metaphors as well as this guy


________________________________________________
I have been called the Robin Hood of Weber Kettles.
I've been called the Robin Hood of Weber Kettles.