Category Archives: Grilling

Lamb Chops, Trimmed the Baton Rouge Way

These little lamb chops were fresh in the butcher’s case and were devoid of rib handles. I had to try them as an appetizer while waiting on guests at the home of Carl Duke, presently of Baton Rouge, Louisiana.

6 Little lamb chops
1/2 teaspoon per chop, crushed rosemary. Fresh is best.
3 Tablespoons extra-virgin olive oil
6 garlic cloves
Liberal pinch of salt for each chop
Good coating of freshly ground black pepper


Lay chops on a plate or serving dish. Rub crushed garlic cloves all over the surface of each chop. Drizzle with olive oil. Coat one side with pepper and salt. Sprinkle 1/2 of the rosemary. Turn and coat the other sides as well.

On an oven hot grill with low flames. Cook evenly by turning 4 times through until fully cooked. These chops would go quite well with a crisp grilled vegetables and any Mediterranean style rice dish.

Chilled glass of Saint-Hilaire, Estate Bottled white sparkling wine. I like mine with a few fresh strawberries.

Pickled Pigs Feet and Lips Taste Challenge

Fun Video by your host and pal from Baton Rouge

Pickled Pigs Feet and Lips Taste Challenge

Presented by Grillin’ Across America, we had to taste these extraordinary products found in an Albertsons supermarket in North East Baton Rouge parish. Whew! These were very extreme. My guess is this is an acquired taste, because it was such a bad one, I couldn’t get it out of my mouth for a whole extra day.

Pineapple Stuffed Cornish Hens

Hey! You got pineapple inside of my Cornish Game hens. Hey that is pretty tasty!

4 Two pound rock Cornish cross hens
1 Sixteen ounce of canned pineapple chunks, packed in syrup.
1 teaspoon garlic salt
1/2 cup butter, melted
2 Tablespoons of freshly squeezed lemon juice
Enough sea salt to dust the interior cavity of the birds

Clean and rinse the hens. Pat dry inside and out with paper towels. Lightly salt the interior cavity of each hen with sea salt or regular salt. Drain the syrup and stuff the birds with pineapple chunks.

Use a grill safe string or spikes to truss the cavity closed. Set each bird crosswise on an rotating spit. One facing toward you, the next facing away. Secure so the birds do not lose grip and stay heavy side down. If you don’t have a spit. Simply turn hens every 15 minutes.

Combine the garlic salt, warm butter and lemon juice. Baste the birds with this mixture every 15 minutes or more and grill over medium coals. Test if fully cooked with a meat thermometer. Should take about an hour, no more than 1 and 1/2 hours.

Attributed to:  High surf and volcanic sand beaches

Roll Your Own Flank Steak

Here is a variation on the famous Bavarian round steak. A little Southern California fusion added to it.

1.25 to 1.5 pound flank steak. Pound if you like with a proper meat tenderizer
2 Tablespoons prepared mustard. I like Grey Poupon.
1 – 1/2 cups of dry San Francisco sourdough bread cubes
1/3 cup chopped celery
1/3 cup chopped onion
3 Tablespoons melted butter
1/2 teaspoon Chef Merito Chicken Seasoning (or your own favorite poultry seasoning)
1/4 teaspoon salt
Your favorite clear French salad dressing. I like to add a few cloves of fresh crushed garlic
Meat skewers or long wooden cooking skewers
Cooking string, the kind you use to truss a turkey

Score both sides of the flank steak lightly with a sharp knife. Spread one side with mustard. Combine bread cubes, onion, celery, butter and your favorite poultry seasoning in a bowl and mix well. Spread over the mustard on the steak.

Roll up the flank steak. Secure the shape with skewers or large toothpicks. Lace tightly with cooking string. Make sure to secure both ends (edges). If you have a rotating spit, place on holding forks and get it on the roll.

If you’re not lucky enough to have an electric spit. Simply turn the roll around 8 – 10 minutes until done. About 35 minutes on a hot grill. Baste freguently with French dressing, Remove let rest before cutting off the string and removing skewers cut into round servings and amaze your grilling guests.

Goes well with small potatoes or real German style potato salad. Nice with a glass of slightly sweet white wine.

Attributed to: Dreams of old town Regensburg.

Foster’s Favorite Rotisserie Round

If you are lucky enough to have a motorized rotating spit attachable to a grill or fire pit, this recipe is for you. If you don’t, go get one and be lucky enough.

One 2.5 to 3 inch Eye-of-Round steak
Your favorite seasoned pepper
1 cup of Ketchup
1/3 cup of Worcestershire Sauce
Cup of water
1 teaspoon chili powder
1/2 teaspoon salt
1 minced clove of garlic

Coat the surface of the Eye-of-Round with your favorite seasoned pepper. About 1/2 teaspoon of seasoning per pound of steak. Take a sharp fork with long tines and pierce the steak deeply at 1/4 inch intervals all over the surface.

Combine the ketchup, Worcestershire and the remaining ingredients in a sauce pan. Simmer for about 20 to 30 minutes.

Place steak on spit and tie the steak with baking cord. Roast on slow setting of motorized spit for about an hour and a half. Baste constantly with the sauce. Place a sauce boat underneath to catch excess and use for basting. Test for desired doneness with a meat thermometer.

If you have extra sauce blend it into drippings from sauce boat. Bring to a quick boil stirring constantly while meat rests. After about ten minutes of resting, serve steak with thick slices cut against the grain for the most tender slicing duty for your guests. Serve with sauces ladeled across the top or on the side.

Goes well with: Everything!

Attributed to: My Mecco motorized spit.

Spanky’s Porterhouse Steak

Serves: 3 or 4

Here is a traditional Porterhouse recipe with a special filling of white onion. South Carolina’s Mike Miller from W. Columbia’s — his dog Spanky would have loved a bite of this.

1 – three pound Porterhouse cut. Sliced at least 2 inches thick.
3/4 of a cup of chopped Bermuda onions
3 cloves of garlic, chopped or minced
Celery salt, salt and pepper
3 Tablespoons of cooking sherry
2 Tablespoons of soy sauce

For a butter braised mushroom topping, 1 cup of sliced mushrooms
1/4 Cup of butter

Turn the steak bone edge down, fat side up. Carefully slit the steak from the fat side into the lean, creating a envelope almost to the bone. Stir onion, garlic, celery salt and a dash of pepper. Stuff this mixture into the steak.

Mix cooking sherry and soy sauce and brush onto surface of steak. Grill over hot coals until thermometer reads at least 140 degrees for rare to 165 or 170 for well done. Cooking should take about 12 minutes on first side and about 8 or more for second side. Keep sizzling with basting sauce.

Heat butter and sliced mushrooms in a grill top skillet until tender. Pour over steak when plated serve hot and watch peoples eyes get wide when they see the onions on their first slice.

Always save one bite for your favorite pet!

Inspired by: Spanky Miller

Grilled Peaches

Marilyn says, that this recipe can be multiplied easily for a large crowd. Just increase the number of packets. Fruit off the grill? Ooooh that is good. I’m telling you…

4 large peaches or nectarines, peeled and sliced
4 Tablespoons packed brown sugar
4 Tablespoons dairy sour cream

Cut four 12 – inch pieces of heavy-duty foil. Divide peaches between four packets, placing in center of foil. Add 1 tablespoon brown sugar and sour cream to each packet. Bring up the edges of foil and seal, leaving a little space for expansion of steam.

Set up grill for a medium heat fire, and portion coals to one side or an outer ring for indirect cooking. Place the foil packets in the center of the cooking grate. Grill 8 minutes until tender, turning once halfway through the grilling time.

Attributed to: Marilyn Ashbaugh

Bill Nixon’s Grilled Banana Peppers Botanas

Susan says that her husband, who I am pretty sure is named Bill Nixon, loves to make this recipe from garden fresh banana peppers grown in their garden in Mexico where they are called “botanas.”

12 fresh, mildly hot banana or Anaheim peppers
1 – 8 ounce package of cream cheese, softened
1 Tablespoon Dijon mustard
1 clove garlic, crushed
1/2 cup chopped raw pistachios
4 green onions with tops, chopped
Paprika to garnish

Wash and cut peppers in half lengthwise, removing the seeds and veins. In a blender or food processor bowl combine cream cheese, mustard, and garlic. Cover; blend or process until smooth. Add pistachios and onions; mix well.

Prepare grill, fired to a medium heat and set up as indirect. Place peppers on grill, cut side up. Grill 20 minutes, turning every 5 minutes, or until tender and charred evenly on all sides.

Fill pepper halves with equal amounts of cream cheese mixture and garnish with a dash of paprika.

Attributed to: Susan Cipcic