Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Jed.cook on March 04, 2018, 02:10:34 PM
-
‘Cause to me, it pretty much is. And not just because of the lack of meat. I mean, no cheese? Seriously? My heart goes out to those poor souls who have contracted “veganism” through no fault of their own. To those who chose that lifestyle, just know I’m trying to sympathize with you. I truly am.
Anyway, a couple weeks ago my aunt & uncle stopped by for dinner. They come over every couple of months, and yes, they are...the “v” word. So when we heard they were coming, my wife began her usual routine of scrambling around, flying through all her favorite cook books, trying to find a descent vegetable side dish she could turn into a main course. I threw out the idea of doing something on the kettle, and we adapted a recipe together to get what you see below. Basically “stuffed & smoked spaghetti squash.” (Bonus points for unintentional alliteration!)
There’s no doubt, I would have preferred this as a side to a big ribeye, roast chicken, hell, even a salmon filet. But I guess a meat-free meal every couple of months won’t kill me, right?
-Jed
-
Hmmmm
Is the squash consistency a bit stringy?
The actually look pretty good
How did they taste?
Also seems you left the kettle top open with some separators
What are these called and where can I get me some?
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
I actually think that the hardest thing about being vegan would be eggs. Eggs are used in so many things as a binder, so not eating eggs would be nearly impossible if you ask me.
My brother is vegan and when he came for dinner, I grilled up a ton of veggies in aluminum pans and they all turned out amazing. The best were the Brussels sprouts, if you don’t like them, try grilling them and it will change your mind.
-
I’m a vagaterian 🤪
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
‘Cause to me, it pretty much is. And not just because of the lack of meat. I mean, no cheese? Seriously? My heart goes out to those poor souls who have contracted “veganism” through no fault of their own. To those who chose that lifestyle, just know I’m trying to sympathize with you. I truly am.
Anyway, a couple weeks ago my aunt & uncle stopped by for dinner. They come over every couple of months, and yes, they are...the “v” word. So when we heard they were coming, my wife began her usual routine of scrambling around, flying through all her favorite cook books, trying to find a descent vegetable side dish she could turn into a main course. I threw out the idea of doing something on the kettle, and we adapted a recipe together to get what you see below. Basically “stuffed & smoked spaghetti squash.” (Bonus points for unintentional alliteration!)
There’s no doubt, I would have preferred this as a side to a big ribeye, roast chicken, hell, even a salmon filet. But I guess a meat-free meal every couple of months won’t kill me, right?
Yeah it might not kill you but why take a chance!
-Jed
-
@MauroBBQ spaghetti squash is more of a strand than a string, we make spaghetti with it every now and then. And his spacers are plywood clips, yes they are galvanized and NO he won't die.
-
@Jed.cook , what did you "stuff" the spaghetti bowls with? Looks awesome.
-
Looks tasty! Is that large patio paver supposed to be for radiating heat?
Sent from my Nexus 5X using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
-
Okay, so I write a post, then step away to cook dinner (a chicken “kettle-fried” steak DISASTER, BTW, that I’ll be writing a separate post about sometime in the future) and when I finally look at my phone, I’ve got several questions/comments that need to be addressed. Here we go:
Hmmmm
Is the squash consistency a bit stringy?
The actually look pretty good
How did they taste?
Also seems you left the kettle top open with some separators
What are these called and where can I get me some?
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Kinda’ stringy? Yes, but that’s what you’re shooting for. You scrape the inside “meat” of the squash off (think pumpkin carving, only delicious instead of annoying) and it has a kind of pasta consistency. Hence, the name. If you’ve never tried it, it’s worth a shot, Weber-grilled or not.
As @varekai mentioned earlier, those separators are just plywood clips, as seen in this post here: http://weberkettleclub.com/forums/index.php?topic=34964
It’s worth reading if for no other reason than the emotional rollercoaster that ensues, and @varekai’s beautiful moment of mediation. ;)
I’m a vagaterian 🤪
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Hilarious! But aren’t we all?
@Jed.cook , what did you "stuff" the spaghetti bowls with? Looks awesome.
So I have a pic of the original recipe that my wife snapped, but I don’t see the little mountain “insert pic” button right now, so I’ll try to figure that out in a separate reply below.
Looks tasty! Is that large patio paver supposed to be for radiating heat?
Sent from my Nexus 5X using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
Yep. Supposedly. I’ve seen other people on this forum do it who are FAR more skilled than I am, and I had one layin’ around (at Lowe’s for $.98) so I figured, “What the hell, giver ‘er a shot.”
-Jed
-
So I can’t figure out how to post a pic here, for some bizarre reason. I’ve done it before, obviously. But now the little mountain icon has completely vanished. So here’s the link to where I saved my wife’s pic of the original “Loaded Spaghetti Squash” recipe. Not sure if it’ll show up, but it’s in my Google Drive “Reicpes” folder under “Sides,” and I just want all vegans to know that it’s placed there intentionally. ;)
https://drive.google.com/open?id=1BsJiaIWMmsopWBwzQHnnfHSHS80TdGqh
-Jed
-
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.
-
We don't do much dairy in the house (I don't do any) and have really cut back on the meat quite a bit (as compared to a few years ago). I never really cooked vegan until we started hosting dinners for some vegan friends a few years back.
Cooking with a set of parameters like no meat no dairy really challenges you as a cook. You also get a greater appreciation for ingredients that can stand-in for meat. Tempeh, seitan, tofu are obvious choices, but many different mushrooms can be substituted for various meats quite easily.
-
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
-
In Australia we cook damper , it’s quick cheap and super easy just chuck it straight on the coals . U can add anything u like from cheese and bacon or just a big dob of good butter
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
My family loves spaghetti squash; I've never tried it on the grill but I can imagine it came out great! What did you stuff it with?
-
Figured it out. I’m an idiot. Anyway, here you go. From Shape Magazine. (I only read it for the articles, I swear!) [emoji12]
-Jed
-
OK Jed, Your'e on! Coming soon.
-
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.) ;) [emoji892]
-Jed
-
Funny
Sent from my XT1254 using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
-
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.
-
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.
-
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).
Sent from my Nexus 5X using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
-
... 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.)
-
... 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.
-
So do you toss them in a cage, or do them in a pan, or turn them on the grill?
-
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.
-
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
-
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.
-
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.
-
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.
-
Hey Larry, why not fresh jalapeños? I have a strong religious objection to pickled jalapeños.
-
The fresh ones don't mix the heat through the dough as well as the canned ones. Plus they stayed kind of ripe green and crunchy, similar to that bright green stuff my aunt used to bring to potlucks. I think it was some type of Jell-O. But nobody ate it. I think if you grind them up it would be great
-
Also, I'm saving a lot of dough ! $. I figure if I eat enough canned food, they won't have to embalm me when I die!
-
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.
Oh man, you had me at Jalapeño!!! I’m trying this ASAP, thanks!
-Jed
-
Good to hear. Took it to work today. Gone in minutes.
-
What a great options!! I love the squash on the grill. Going to give that a try soon.
I don't have problems thinking up recipes for vegetarians, but vegan is a whole different ball game. There are some many animals bases products. And I almost use them all in my cooking.
Once or twice a week I only eat plants based food. Just to keep my body fit and healthy. And to learn my too boys that vegetables are not some strange things. And I'm blessed, I know, they eat about everything!
So for my it's not a curse word, but it's a challenge and a world I don't know that much about.
Verstuurd vanaf mijn ONEPLUS A5010 met Tapatalk
-
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).
Sent from my Nexus 5X using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
Nope! She won't eat food off the grill because at some point the grate touched meat.
-
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).
Sent from my Nexus 5X using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
Nope! She won't eat food off the grill because at some point the grate touched meat.
What about forks and knives? Plates? They all touched meat at some point.
Sent from my Jeezus R U Kidding Me iPhone
-
Yeah, but those get cleaned in a dishwasher.
-
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).
Sent from my Nexus 5X using Weber Kettle Club mobile app (http://r.tapatalk.com/byo?rid=91018)
Nope! She won't eat food off the grill because at some point the grate touched meat.
Ah true that...I guess you could just make a foil pan to grill stuff for her then, or any other pan if she's okay with it having been washed.