What will be the fave meat or veggie on your fourth of july grill?

Caught me, charliecompany34. I’m planning on doing rib steaks, my favorite. We don’t have them often, but I haven’t been able to kick the habit totally. I will probably do some asparagus on the side with cheesecake for dessert. It’s just us since hubby is till working—for now. The grilled peach idea sounds fantastic! Pour a little balsamic vinegar over it.

Shish kebabs!!

Chunks of steak, mushrooms, peppers, onions, potatoes, onions, tomatoes, squash, and anything else I can think of.

@marina! i am so feeling that balsamic vinegar! beautiful taste with fruit!

@piph! now thats what i’m talking about!

Chicken Habanero Sausages from Rosemunde in Lower-Haight!!! w00t!

Flank steak that has been marinated in a garlic, olive oil, habanero, pasilla, salt and pepper paste, and another that is marinated with several different secret sauces. I let them both soak for 24hrs, then wipe them clean and grill them up to medium well, after letting come to room temp first of course! I ate a pound and a half by myself last week. Yummmmm.

@stevenb: hmmmm, surprised that you wipe marinade clean. never tried that before, but i, for some strange reason, see your point.

Grilling is my thing.

I picked up a pack of ribeyes and like a simple technique for a good cut of meat like this – just seasoned with kosher salt & fresh-ground black pepper. High heat to sear, medium heat to finish. Medium-rare. A little tiny bit of oak wood smoke and a brush of butter while they’re grilling.

If anyone wants Worchestershire or fresh horseradish, it’s at the table.

Burgers and Dogs….

haha, portobello mushrooms and seared tofu chunks. Some baby bell peppers and asparagus spears.

@shockvalue Yum, grilled portobellas!

16 oz. Rib Steaks (or 16 oz. T-Bones or 20 oz. Porterhouses) shipped direct from my butcher in Nebraska.
Thick slices of jumbo-sized Sweet Vidalia Onions shipped direct from one of three farms I buy from in Georgia
Sweet local corn, roasted on the grill, in their husks

@Charlie it keeps it from burning too soon.

@pupntaco: (sound of car door slamming. engine turns over) Address please.

@ WTF: try grilling the corn out of the husk over medium heat, lightly brushed with butter, seasoned with salt & pepper. Let the kernels get browned all over. You’ll never go back!

@ mitch: LOL

@PnT: Sounds great…I’ll give it a try. I’m good for at least two so I’ll do it up both ways. Thanks and enjoy the holiday.

you too!