Don’t mean to put you on the spot, but you’re the recipe expert! What are you grilling this weekend and when are we going to see photos of your handiwork? Inquiring minds want to know! 
Joan, what are you grilling this weekend?
- Thread starter Chris Allingham
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Hi Chris, we JUST finished eating. As usual, forgot to take pictures while cooking, but.....there are a few left. lol
What are they you ask? They are "Hickory Drumettes with Bourbon-Molasses Glaze" from Weber's Way to Grill". We both thought they were very good. Had some "Squash Fritters" with them. Posted that recipe back in Jan. Thanks for asking. I saw what you are cooking. Looks delicious. Is that your land behind the ice tea?
What are they you ask? They are "Hickory Drumettes with Bourbon-Molasses Glaze" from Weber's Way to Grill". We both thought they were very good. Had some "Squash Fritters" with them. Posted that recipe back in Jan. Thanks for asking. I saw what you are cooking. Looks delicious. Is that your land behind the ice tea?
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No, I am fortunate to live next to a golf course. I get all the benefits of a beautifully manicured lawn without any of the work! The only price I pay is the sound of lawn mowers outside my bedroom window at 6 AM… Every… Single… Morning.
...and this is what's for dinner tonight. Sorry, not smoked, but at least grilled. First made this back in 2001. This will be our 4th time making this. Posted here back in Jan. This is a good recipe for those that like LAMB. (will try to remember to take pictures. lol)
Kheema Kabobs
1 lb. minced lamb
1 tsp. garam masala
1/2 - 1 tsp. cayenne pepper
1/2 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. powdered ginger
1/2 tsp. garlic powder
1 TB. fresh cilantro, minced (or 1 tsp. dried)
1/4 cup water
1 medium onion, finely minced
1/2 cup all purpose flour
1/2 tsp. salt
1 lemon - 1/2 cut in small wedges, other 1/2 for juicing
12-18 metaL or wood skewers
1. Mix garam masala thru cilantro with 1/4 cup water and let soak at least 5 minutes. In a large bowl, mix together meat, onion, flour salt and spice/water mix. Cover and refrigerate for at least 4 hours. When you are ready to grill the kabobs, take the meat and separate into 12-18 small balls. Roll the meatballs out into logs, then firmly press the meat around the skewers. Cook over medium hot coals about 10 minutes, turning as necessary for even browning. Sprinkle with lemon juice after removing from the coals. Garnish with lemon wedges.
Source: Penzey's mag. "One"
Kheema Kabobs
1 lb. minced lamb
1 tsp. garam masala
1/2 - 1 tsp. cayenne pepper
1/2 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. powdered ginger
1/2 tsp. garlic powder
1 TB. fresh cilantro, minced (or 1 tsp. dried)
1/4 cup water
1 medium onion, finely minced
1/2 cup all purpose flour
1/2 tsp. salt
1 lemon - 1/2 cut in small wedges, other 1/2 for juicing
12-18 metaL or wood skewers
1. Mix garam masala thru cilantro with 1/4 cup water and let soak at least 5 minutes. In a large bowl, mix together meat, onion, flour salt and spice/water mix. Cover and refrigerate for at least 4 hours. When you are ready to grill the kabobs, take the meat and separate into 12-18 small balls. Roll the meatballs out into logs, then firmly press the meat around the skewers. Cook over medium hot coals about 10 minutes, turning as necessary for even browning. Sprinkle with lemon juice after removing from the coals. Garnish with lemon wedges.
Source: Penzey's mag. "One"
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