[some young guy]

I don't like blades on my garlic.  I always crush with mortar and pestle then whisk to emulsify.  Knife will cut the garlic cells and add unnecessary bitterness to the taste. 

Funny you should mention that. Crushing garlic will actually release more allicin than a sharp knife will because it does more damage to the cellular structure. Believe me when I tell you that I've done a lot of r&d on this.

[MaxCast]

Well, we have a ribs thread and a real good chili thread at Bob's place.  We have a good baked potato thread too.  Maybe we could talk JohnR into giving us a temp circle to store recipes until we get enough 

[Bob in St. Louis]

Don't forget our assorted Liquor threads and stickys.  aa
Also the cast iron cookware, and Japanese knife threads.

Yea, sound like we need a Culinary Circle. 

Bob

[Emil]

...and really. Whats with the smelly urine afterwards. Whats that all about?

[Emil]

Thanks to Google and Wiki


http://en.wikipedia.org/wiki/Asparagus#Asparagus_and_urine

[MaxCast]

Thanks for the link.  I've always wondered about that 
The asparagus  turned out great, by the way.  I will be trying one of the more involved recipes next time.

Nice ass Emil  aa

[PhilNYC]

I cut the hard stem end off (about 1.5" off the end), then marinate them in balsamic vinegar, black pepper, minced garlic and a little bit of olive oil.  Usually the minced garlic I use from a jar, which gives you a bit more garlic juice in a spoonful than if you just mince a garlic clove.  Don't use too much olive oil, or you risk flare-ups on the grill.  Marinate for at least 30 minutes prior to grilling, and 1 hour at most.

Grill is on high-heat...grill the asparagus for about 5 minutes, rolling them at about 3 minutes to give them some balance.  Keep them on the grill until the stem-side softens...you might need to turn the heat down after 5 minutes and keep them on for another 2 minutes if they don't soften up quick enough.

[Emil]

Nice ass Emil  aa

Thank you.
I watch what i eat and try to exercise as often as i can Squats mostly.

[PeteG]

I’m looking at smokers right now, does anyone smoke asparagus or other vegetable.

[PhilNYC]

I’m looking at smokers right now, does anyone smoke asparagus or other vegetable.

I've never done it...the problem with smoking veggies is that veggies cook pretty quickly, so they don't really take on much of the smoked flavor given the brief time they are put in the smoker...

[Grumpy_Git]

Thats why COLD SMOKING was invented! 

Nick

[ecramer]

Thats why COLD SMOKING was invented! 

Nick

Vegetables and cheese  thee is a definite learning curve to the process.

[some young guy]

I smoke corn, onions, peppers, garlic and a few other things. I bought the Char Griller. With it's side box, it's perfect for long hours of smoking and easy to control the temp. too.

[gitarretyp]

Vegetables and cheese  thee is a definite learning curve to the process.

Or, you can use cheese that can be grilled (and tastes delicious).

[PhilNYC]

I smoke corn, onions, peppers, garlic and a few other things. I bought the Char Griller. With it's side box, it's perfect for long hours of smoking and easy to control the temp. too.

I've been thinking about getting one of these, but it looks like Char Griller has discontinued this model (according to their website).  Anyone know of another off-set barrell smoker that is good and relatively affordable?

[Bob in St. Louis]

Hey Phil,
Wal-Mart has an offset grill everytime I've been in thier.
Don't know what brand.

Bob

[PhilNYC]

Hey Phil,
Wal-Mart has an offset grill everytime I've been in thier.
Don't know what brand.

Bob

I've seen one from Brinkman at Walmart, but the reviews of I've read of it are iffy...apparently it doesn't have a lot of venting options, which makes it hard to control the temperature.  Also have read complaints of one side being significantly hotter than the other. 

The Char Griller one is supposed to be one of the better ones even beyond it's pricepoint, so I was disappointed they discontinued it...