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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Thrill of the Grill Sweet Potatoes/Molasses Glaze

GretlGretl Posts: 670
edited November -1 in EggHead Forum
Hi all,
I followed the recipe in Chris Schlessinger's cookbook, The Thrill of the Grill, and we enjoyed some wonderful sweet potatoes on Saturday. I used yams (I always get yams and sweet potatoes confused; the ones I had were orange, not yellow)[p]For four big sweets/yams: slice them in lengthwise into 1/2 inch-thick pieces. Boil them until barely fork-tender, about 8 minutes. Don't overcook, as they'll fall apart. Drain them and allow to cool. [p]For the glaze: 4 Tbsp molasses, 4 Tbsp room temperature butter, juice of 1/2 orange, and a pinch of allspice. Mix together until combined.[p]Grill the slices for a few minutes on each side, until they're grill-marked. Brush with glaze and turn them a time or two until the glaze is nice and sticky and the slices are tender.[p]This is a great recipe!
Cheers,
Gretl

Comments

  • Nature BoyNature Boy Posts: 8,282
    Gretl,
    Speaking of killer recipes, I cooked your Dijon Bourbon Salmon for a party yesterday, using a massive filet. I used maple syrup for half the sugar, and added a couple tsp of Sriracha. No fresh dill, so I sprinkled with dried. Started it at 250 indirect with a healthy dose of apple smoke, and over the next 3 hours worked up to 350. Served the gorgeous glazed filet on a plate lined with MikeO's pineapple slices.[p]You should have heard all of the comments. The plate was cleaned off in no time.
    Thanks for a winner!
    NB

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • GretlGretl Posts: 670
    Nature Boy,
    You're welcome! And as for modifying recipes...I seldom make things the same way twice in a row. Creativity lies in the ability to modify and embellish, IMHO.[p]Try the sweet potatoes...you have the book, right? I'm going to try the Sweet Potato Pie recipe done in the Egg sometime. So much to cook, so little time!!
    Cheers,
    G.

  • Gretl,[p]? I always get yams and sweet potatoes confused; the ones I had were orange, not yellow[p]: Actually, what we (Americans) call yams are sweet potatoes! "Real" yams are kinda bland . . . [p]See: http://www.taunton.com/fc/features/ingredients/40sweetpotvsyams.htm[p]MikeO
  • Nature BoyNature Boy Posts: 8,282
    Gretl,
    Sweet Potatoes are one of my very few food hangups. I DO have that book though, and might give those orange thangs another go sometime! My mom used to make this whipped sweet tater casserole with pinepples, pecans, brown sugar, and melted marshmallows on top. That is the olnly way I have liked em. Then again, it was more like a dessert...even though it was always served with Thangsgiving dinner.[p]Yes, I rarely use the same recipe twice either. Creativity and sperimentin' is half the fun.
    I wanna try a salmon paste made up with that Thai Tamarind Hot sauce Jobu sent me!
    Cheers back.
    NB

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • JimWJimW Posts: 450
    Nature Boy,
    For a simple way, try peeling them and cutting them in half lengthwise. Put a lot of butter and brown sugar on the cut sides. Wrap in tinfoil and bake at 350F for an hour to an hour 15 minutes depending on the size. Serve in the foil.
    JimW

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