Hello all! I have been away working. I own my own business and have made comments on grilling part of the scene for my company. though I make things which are not edible, people love to read about what you can do on a grill for delicious meals. I specialize in low calorie (please don't say "ick"), vegetable heavy, heavy on the rubs sorts of cooking. It's been a great time so far this summer, lots of tantalizing meals have appeared before the family and quite a few folks who are devoted to "meat candy" loaded with fat are now TENTATIVELY trying out leaner cuts with more rub and less sugary sauce.
I love sugary sauce, too BUT if I don't use it as a treat and not a staple not only do I gain weight but I lose the fun of a great barbque sauce; it stops being special and starts being commonplace, and that is a bad thing to do.
I have made my own rubs and experimented with a number of them over the past year (when I got into grilling). I have a Gordon's Food Service just down the street from me and found that their East Trading Road rub is the same as Weber's Classic BBQ rub which disappeared from my local Sam's Club last year! Also,there are some really good other rubs which are wonderful to try out, too. I also experiment with Eastern rubs (Bahrat for instance, and more) and an addition I call Retro Rocket which I made myself (yes it is a wicked combo of salts and sugars but I use just enough to keep the Eastern rubs from being insipid...and if you don't overdo it, you are fine).
Yea and there is a happy riot we had when I cooked cauliflower on the grill....they all said they would hate it and I didn't have enough!
What kind of a grill do I have? A 2 burner CharBroil Commercial I bought from Lowe's last Independence Day, it's a Tru Infrared and it is the BERRIES. Cooks beautifully and I can't imagine that anybody else's grill could do better than this little gem. I keep it clean and covered and it has helped me maintain my girlish figure! Also,my internist loves the way it cooks will fewer fats and encourages me to eat better things. I hope that I can learn a lot from all of you and share what I know. I am in Cincinnati Ohio and (yes) we have a lot of access to great sausages! Not a challenge but the challenge is to pick which kind to cook.
Yea, and beer...we brew beer here, too! Imagine that.
