Need ideas for an entree and sides | TigerDroppings.com

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sms151t
SMU Fan
Polos, Porsches, Ponies..PROBATION
Member since Aug 2009
25858 posts

Need ideas for an entree and sides



Have grilled last few weekends not sure what to make that's different and redundant. Do not care if baking slow cooking or grilling.

Have made steaks, pork, hamburger, ribs, and I do not like chicken.

My idea for a dessert is an mint ice cream pie



This post was edited on 7/13 at 12:10 am



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fillmoregandt
Ole Miss Fan
Over the Mountain,brah
Member since Nov 2009
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re: Need ideas for an entree and sides


Fish?





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wickowick
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re: Need ideas for an entree and sides


Lamb?





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Gris Gris
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Member since Feb 2008
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re: Need ideas for an entree and sides


Fish, shrimp, scallops, beef ribs.
I've had some grilled king crab legs that were split and wee delicious. Not a low and slow cook, though. A grilled seafood platter would be mighty delicious.

Grilled tomatoes, mushrooms, corn, asparagus, eggplant, cauliflower...the list of grilled veggies is long.






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Walt OReilly
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re: Need ideas for an entree and sides


Homemade roastbeef poboys





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Cecil D Diesel
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re: Need ideas for an entree and sides


Sweet Potatoes





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AmosMosesAndTwins
New Orleans Saints Fan
Lake Charles
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re: Need ideas for an entree and sides


Hot pockets.





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LSUGUMBO
New Orleans Saints Fan
Shreveport, LA
Member since Sep 2005
5154 posts

re: Need ideas for an entree and sides


Get a portabella mushroom and scrape out the gills. Stuff with marinated bell peppers (oil, balsamic or red wine vinegar, salt, pepper, garlic, sirracha, or whatever you want, really). Top with cheese and put on the top rack of the grill- if you don't have a top rack, put over indirect heat until the cheese melts. You can use this as a meal or a side.

If you want your bell peppers a little more tender, sauté them first. They don't get to cook much on the grill.






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Mike da Tigah
St. Denham Rougeville
Member since Feb 2005
41361 posts

re: Need ideas for an entree and sides


Okay. Here's different

Braised pork belly, red chard, and grit cakes?










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TyOconner
Troy Fan
NOLA
Member since Nov 2009
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re: Need ideas for an entree and sides


quote:

I do not like chicken


Say whaaaaa?????!!?






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Gris Gris
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Member since Feb 2008
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re: Need ideas for an entree and sides


I'm not a chicken fan, either. I'll eat it and fix it, but it's not my favorite. I like wings. I prefer turkey as far as poultry.





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CITWTT
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baton rouge
Member since Sep 2005
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re: Need ideas for an entree and sides


quote:

different and redundant


Somehow that is not possible, kinda like using a double negative






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sms151t
SMU Fan
Polos, Porsches, Ponies..PROBATION
Member since Aug 2009
25858 posts

re: Need ideas for an entree and sides


And I get nailed by the grammar police but it is deserved. There should have been a not included before redundant.

My apologies I won't pass Go or collect $200.

Are Kebobs hard or easy to make? I have never done them.






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Sherman Klump
UConn Fan
Wellman College
Member since Jul 2011
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re: Need ideas for an entree and sides


Somehow that is not possible, kinda like using a double negative

I was seriously confused. I'm guessing you forgot the "not."







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crimsonsaint
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re: Need ideas for an entree and sides


quote:

Are Kebobs hard or easy to make? I have never done them.


Easy. Typically you can buy them already made at the grocery store or meat market. If not buy a sirloin, vegetables, and skewers. Doesn't get any easier.






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Gris Gris
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Member since Feb 2008
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re: Need ideas for an entree and sides


The thing I don't like about kebobs is that the meats are cooked before the vegetables are. They looked prettier with the veggies loaded with the meat, but they cook better with the meat on kebobs and the veggies on separate kebobs, unless you cook the veggies a bit before loading the kebabs. I've done that before.

Otherwise, there's nothing to making them.






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CITWTT
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baton rouge
Member since Sep 2005
31765 posts

re: Need ideas for an entree and sides


Easy yes, but skewer the meat and veggies acke separately and stack them top bottom it allows the flavors to meld while not making them a damned mess on the skewer.





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