Sesame Drumsticks and Stuffed Zucchini!

Nature Boy

'afternoon!
Mustard rubbed cajun seasoned Alaskan Halibut filets for lunch. Yum! Grilled on junior at 400 for 4 minutes a side. Nice crust, moist and tasty. Very simple and quick to do.[p]Marinating some drumsticks in an interesting mixture of soy sauce, oyster sauce, turbinado sugar, peanut and sesame oil, and a mixture of cracked ginger, lots of galangal, grains-o-paradise, mustard seeds and pepper. Will finish it off with a sauce that I will wing.[p]Also, Cooks Illustrated has some great looking recipes for stuffed zuchinni that look like prime candidates for that big green oven. I picked the recipe that uses potatoes, tomatoes, onion, jack cheese and fresh basil for the stuffing. (they also have recipes for a corn, blackbean and chipotle stuffing, and a curried lamb, mango and currants stuffing)[p]The recipe calls for cooking the potatoes, and heating the ingredients before filling the squash, then it goes in a 400 degree oven for 6 minutes to melt cheese and brown. My egg will be at 400 anyway when I am cooking the chicken, so after I pull off the chicken I could stick the stuffed squash in then. Any suggestions for what to put the squash on??? The recipe says use a cookie sheet in the oven.[p]Thanks for any tips.
Great Friday and weekend to all.
NB

BBQfan1

Nature Boy, If it's a banana squash, would it nestle into a V-rack comfy-cosy like? If it's gonna drip some of that nice stuffing and/or cheese, maybe a small piece of foil under the rack. If an acorn squash, howzabout a small (i.e. bread cooling) rack over a foil-lined drip pan to catch any fleeing/melting stuffing. "This is another fine looking menu you've gotten us into! Nyuk Nyuk"

Nature Boy

BBQfan1,
Great ideas. I don't have a small bread rack, but ya got me thinkin. Lemme go see what I can round up.[p]These are actually green squash, and are about the size of a huge cucumber. Look forward to trying this. [p]Thanks! You be cookin this weekend, Mike?[p]NB

BBQfan1

Nature Boy, Only use the Egg on days that end in 'y'. Looking at doing a rack of ribs tomorrow early and taking downtown to a lady who works in the spice/sauce store I am becoming a 'regular' at. She gave me a free jar of mustard that they are thinking of carrying, stone-ground, sharp finish, and made by a local lady hoping to get it stocked at the store. Will give her my impressions, and drop off the ribs. She and hubby are considering purchase of an Egg and I gave her my enthusiastic take on Egg ownership, and will provide some 'proof' through a rack of Egged ribs (JJ's rub, then brushed with Stubb's sauce I bought at their shop).
Afternoon mom and dad coming over for early Father's Day feast. He's a steak man, big time! Not sure if he'll let me use the Char-Crust I bought, as last one I made for him reached 'best I ever had' status. Again, this is large praise from a man who's eaten steak in some mighty fine (and expensive!) steak houses.
Sunday is MY father's day, so maybe Hannah will buy me some nice 1" chops that I can Char-Crust and grill. That would be a nice gift.
Your plans?

Nature Boy

BBQfan1,
Whoahh! That is some Qin there. I love your story about taking ribs into your local store. Always a positive thing to be on the good side of the owner of a spice and sauce store. I am convinced you will knock her socks off, she will buy and egg, and you will have an endless suplly of cheap spices![p]Isn't it nice to know you can just waltz in there with a rack-o-ribs with full confidence you will knock her socks off???[p]Why don't you start pop off with a very lightly charcrusted steak?? I like that stuff light on steaks myself. Nice to be able to taste some meat.[p]I have heard good things about Stubbs. Just picked up a two pak at Costco of Stubb's Marinade. One for beef. One for pork. Each one is a quart (you know these wholesale clubs). Anywho, the marinade ingredients sound AWESOME!! And while I enjoy makin my own marinades, this one looks like a winner. You ever tried their marinades??????[p]Q on.
NB

The Colonel

Nature Boy,
You are the man---I am getting full just reading about all the things you are posting. Keep up the great work.
yours in the egg--the colonel

Nature Boy

The Colonel,
Thanks. The stuffed zuchinni ended up in the oven, but was great. The recipes are in July Cooks Illustrated. Now that I have done that recipe per the instructions (which are great), I can eggsperiment with finishing it up in Mr. Dumpty.[p]Still want to roll up my sleeves, and pull out your stuffed chops recipe. Waitin for the right day now![p]Cheers
NB