Want to tey something new. Here's the thought!

Smokey

I'll be searing a few fillets, with fatta cheese stuffed in the middle. Not ver complicated, but tasty ... I hope. [p]For side dishes, I plan on grilling thick slices of Vidallia Onions and Eggplant. I was thinking I would brush them with olive oil and season lightly. I've never donw this. If you have any thoughts or pointers, please let me know![p]

Car Wash Mike

Smokey,
I did some onions about 2 weeks ago. I basically coated a sheet of aluminum foil and added onions and spices then wrapped up and cooked the same time and temps as steaks. The time and temp will be determined how many and if they are bunched up where you need to seperate after a few minutes. Turned out very tasty.[p]CWM

mad max beyond eggdome

Smokey,
one way i do vadalias is to top them, stick a big old slab of butter on top, wrap it foil and stick in the egg for an hour or so. . .it will open up somewhat and and be as sweet and tender as can be. . .

JSlot

Smokey,[p]One of my favorite ways to do Vidalias is to peel the outer layer of skin off. Set the whole onion in the middle of a piece of foil. Place a good size pat of butter on top of the onion and sprinkle with your favorite seasonings or a rub. Fold the four corners of the foil up over the onion and then twist them together tightly so you have kind of a handle to grab and move the onions. Place on the grill at 350°-400° and cook until onions begin to carmelize. This usually takes about an hour and a half. These are so sweet you won't believe it![p]Jim

Unknown

Smokey,[p]Raw eggplant is bitter-tasting, so make sure that you cook the inside completely without burning the outside. A medium temp fire should be good - keep an eye on them, they should be almost mushy. Yes, brush them with oil and sprinkle with salt, pepper and garlic powder. I serve with grated parmesian cheese. [p]Grilled onion slices, on the other hand, are great al dente, and you don't have to be as careful with them. Put the oiled and seasoned slices on and take them off until they reach the charred state you like.[p]Lee

Smokey

Car Wash Mike,[p]Just finished (early meal)! Did onions and eggplant direct at about 325-350 degrees (15-20 minutes). Onions were GREAT! Eggplant ... OK, but nothing to go crazy about.[p]Smokey

Smokey

mad max beyond eggdome,[p]Did em direct this time, but that sounds awsome. There's always tomorrow! Wife leaves on a business trip for part of the week. I have a 1/2 peice of Ahi Tuna (sushi grade), another fillet and a dry aged NY strip just waiting to "meat the Heat"![p]Smokey
"Smoke em if ya got em" (that's ribs, butts, briskets etc.)

Smokey

JSlot,[p]Couldn't get back to the computer fast enough. Both onions and eggplant were done direct. I can't wait to try your idea for the vidallas. Since the wife is traveling ths week, I'll be grilling EVERY night! Been wanting to sear a Tuna steak (wife isn't a tuna fan). plan on going turbo on one tomorrow (bout 1 min per side).[p]Smokey
"Smoke em if ya got em" (that's ribs, butts, briskets etc.)

Smokey

QSis,[p]Ya know, did the e'plant thing. Wife said it was good (she like eggplant). It was mushy, but not my "cup o'tea". The fetta cheese stuffed fillets were "out of the world"<i/>. Maybe the best steaks I've ever had (off the egg or at a restaurant). I did get very expensive fillets, but they were awsome. Used olive oil and NB's "Cow Lick rub".[p]Smokey

drbbq

QSis,
Man, everybody is jummping on the egger bandwagon.[/b]

Unknown

Smokey,[p]So exactly how did you go about stuffing them? I would like ti try that.[p]Thanks,
Kurt

Unknown

ok
[ul][li]pile dog[/ul]