What's hot? Need help!

J Appledog

I have been contacted by the food editor if the local paper. She is planning an upcoming article on grilling. She has been so inundated with material on grilling that she has come to us to advise her.[p]So many people here on the forum really are on the cutting edge of what's going on. (We are an obsessive lot, aren't we?) If any of you have anything new and exciting in your repertoire that would dazzle the food editor, might you please share it with me? Or, even if you could give me an idea of what's hot in your region I would appreciate that.[p]I'm thinking of a spatchcock demo. And asparagus is in season so maybe rafts of that grilled with a balsamic vinagrette. And flatiron steaks and tri-tips. Planking is still new to most. And then there's churrasco....[p]Any easy vegetable or side dishes would be appreciated. Eggplant?[p]Thanks in advance! Please respond via e-mail; Double-click on my J Appledog handle.[p]Julie

stike

J Appledog,
can never go wrong with an 800 degree searing demo.[p]though the rib-eyes or strips are what most of us prefer for taste, you will likely sufficiently wow the editor by searing a tenderloin steak, maybe 1-3/4" thick, at ridiculous temps for a very short time.[p]with nothing but kosher salt, racked pepper, and evoo.[p]maybe even Trex them

Charles in SC

J Appledog,
On the "Girl's at the Grill" site they have grilled banana split sundae that sounds good and is simple.
If you are not familiar with the site let me know and I will try to send a link.

Wardster

J Appledog,
Well, they are not really 'new', but ABT's are always a hit. Even describing them to people, I have to move for fear of wearing their drool......

Smokin Joe

J Appledog,
I did fire roasted salsa at the TX Egg Fest at it was excellent. I can send you the specifics. Email me if interested. Thanks! Joe