I have never liked McDonald’s French Fries.

I know — the whole rest of the world loves the damn things. But I think they are missing the very thing that makes fried potatoes so good — the POTATO!

I love potatoes. And I want to actually taste the potato when I bite in to one.

Here is a recipe I Stumbled across a few days ago and I just love it. The potatoes are not fried but they still have that essence-of-potato taste. Delicious.
In fact, while your there have a look around, the entire site is excellent.

The Pioneer Woman Cooks! » Blog Archive » Crash Hot Potatoes

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On The Weekend Grillers we have a Tips and Tricks page which tells you all about Testing the Temperature of your fire with just your hand.

Here’s another handy (pun intended) method for checking your grilling.

It’s an easy waty to check the “doneness” of a steak using your hand as a guide.

Read it and you’ll see what I mean.

The Finger Test to Check the Doneness of Meat | Simply Recipes

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Tags: steak, grilling, weekend grillers

Many of the recipes on The Weekend Grillers calls for Roasted Garlic such as Vidalia Onion Dip and Everyone’s New Favorite Comfort Food, Roasted Garlic Mashed Potatoes .

Roasting Garlic is easy and it is absolutely delicious and I have, of course, included detailed instructions on each recipe.

Occasionally, however, I run accross someone who presents something so beautifully —

Well in this case I decided to share it.

This is a recipe for French Onion Soup (a very good recipe, by the way) but the first part is all about Roasting Garlic.

Enjoy

Mark

PS - Keep an eye out. There will be more technique pages like this on The Weekend Grillers Blog.

To view the Recipe click HERE or on the link below the picture.

French Garlic Soup

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Tags: RoastedGarlic, vidalia onion dip, weekend grillers,

Here’s a fun little link for you.  It doesn’t have anything to do with barbecue.

Except, maybe, to reinforce in my mind why I eat at places like Charlie Vergo’s Rendezvous, Moonlight, Blue’s City Cafe and Interstate…

…and not these.

Fast Food: Ads vs. Reality

Okay that’s stretching it.  Just enjoy.

Tags: CharlieVergo’s Rendezvous, Moonlight, Interstate, McDonalds, Burger King, KFC, Wendy’s, Subway, Arby’s, Taco Bell

Tequila Lime Shrimp Skewers

Ingredients:

• 2 pounds large shrimp, unpeeled
• 1/2 cup olive oil
• 1/4 cup tequila
• 1/4 cup fresh lime juice
• 2 medium shallots, finely chopped
• 2 medium garlic cloves, minced
• 2 teaspoons cumin
• salt and freshly ground black pepper

Directions

1. Thread 3 to 4 shrimp on the skewers. If using bamboo skewers, make sure to soak for an hour before threading shrimp.
2. Place in a large shallow non-aluminum dish.
3. In a medium bowl mix together tequila, lime juice, garlic, shallots, salt, cumin, and pepper.
4. Add in olive oil slowly, whisking until mixture is combined. Pour over shrimp and marinate in refrigerator for at least 1 to 4 hours.
5. Preheat grill for medium heat.
6. Place shrimp on grill and cook for about 3 to 4 minutes on each side.
7. Remove from the grill, take the shrimp off skewers, and serve immediately.

Just a quick little recipe for you.

I ran across this deliciously, wicked looking drink a few minutes ago and just had to share it with The Weekend Grillers.

Tropical Tea

Ingredients
1/2 oz Vodka
1/2 oz Rum
1/2 oz Gin
1/2 oz Triple Sec
1 oz Sour Mix
2 oz Pineapple Juice
1 oz Cranberry Juice
1/2 oz Grenadine
Ice

Directions
Combine all ingredients in a mixing glass and pour into a glass filled with ice.
Top with fresh seasonal fruits.

Vodka - Tropical Tea

I’m a big fan of fruit flavors on grilled meat (See the wonderful Lemon Marinated Steak or the

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We haven’t had a new grilled dessert for awhile on The Weekend Grillers.  Here is an interesting one I adapted from a recipe in the New York Times. 

a BIG Thank you to The Food Gawker and eat make read blog for the photos.

Photos Courtesy of eat make read blog » Peaches Roasted With Brown Sugar and Basil

Recipe: Peaches Roasted With Brown Sugar and Basil

3 tablespoons unsalted butter, softened
3 tablespoons dark brown sugar
2 teaspoons chopped fresh basil
Pinch ground cinnamon
Pinch salt
4 ripe peaches, halved and pitted

Whipped crème fraîche or sour cream, for serving (optional).

1. Preheat grill to medium high heat - about 375 degrees.

2. In a small bowl mash together butter, sugar, basil, cinnamon and salt.

3. Spoon mixture into cavities of peach halves, and arrange peaches stuffed side up on the  grate using a drip pan — or better yet just place them in a pan on top of the grate.

4. Grill covered until peaches are softened and butter is bubbling, about 10 to 20 minutes.

Serve hot, warm or at room temperature, with crème fraîche or sour cream.

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Tags: grilleddessert, peaches, the weekend grillers, new york times, basil, dessert, cinnamon

To me it’s a shame that Gordon Ramsey did the Hell’s Kitchen program. 

I suppose he made a boat-load of money, both from the program and from new customers to his restaurants.

But he will be forever known for his yelling, cussing and generally horrible attitude. 

When he should be known as a wonderful cook.

Trust me — This man CAN Cook.

Embedded Video

Tags: GordonRamsey, Ribeye Steak, Hell’s Kitchen, cooking, garlic, recipe,