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Shuley

Sides challenge

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Over on the guru it is a “sides” challenge. So I got to thinking about some of my most favorite sides to grill. And they are grilled carrots and ABTs. I saw somewhere that people put fruit in their ABTs and that just sounded fabulous to me. I knew that the next time I made them I wanted to add pineapple. And grilled carrots are a super simple yet awesome side. Here are the nice carrots I picked up and the ingredients I used6B5FEA9B-1463-46CD-BEAC-4B349E26AF24.thumb.jpeg.281e99426e0709b2eea7343c67aeddd9.jpegA389055F-B6DD-4D69-8CF8-140A92F6A2C0.thumb.jpeg.6fb996d67c56ee22287abe89687bf1c7.jpeg

this was actually my first time using the Tasmanian mountain pepper berries (purple crack) on food. I mistakenly ate a whole pepper berry to just see what it tasted like. I do not recommend eating them plain. Peeled the carrots and they looked so nice and pretty93E7E16A-166F-49D1-B3F2-92C472700BB4.thumb.jpeg.c44968a96fdd5ed56fab39eb55667900.jpeg

A0311595-7048-432D-AD0D-4FD704CC853A.thumb.jpeg.1ef4b3da156f098c6bdab78aebe5922f.jpegthen added all the ingredients. I cover with foil and cook that way until they are tender. 

 

I also had some ABTs to prepare. While I went into this knowing that they are not the most appetizing looking side, anyone who has had them knows that they are stupid delicious and always disappear whenever I make them- no matter how many I make. This was just for my family so I only made 12.  Here are the ingredients 6EDD96F1-3DF9-494C-A117-A33CFB60EEC2.thumb.jpeg.bb8069cfe16e1c8d23eeadc81e474945.jpeg

prepped2F78D3B7-ABD4-4BD4-AEB2-6EC207B5D5DA.thumb.jpeg.d7761aa61cac84b27178623c5a638190.jpeg2444CDAC-89C7-4265-A55C-59D84B3BCAA4.thumb.jpeg.d05d0b1891a6341dcebd18cc42b2c030.jpeg

put the carrots on057D99E2-369B-4485-81EE-F61F6D1FA914.thumb.jpeg.05a41e033bbefa84f621e9f8da614c2a.jpeg

now that the carrots are tender I grilled them for a little char 511D1893-969E-4604-8DBE-71CFEA31ED5F.thumb.jpeg.9cc39d395c74f3e714872c15fda3e020.jpeg

then added back to the liquid with the cover removed to let a little evaporateEFC0690A-A07A-4992-BF43-FE3D84D47415.thumb.jpeg.7a233f7dda7112f31c3f5a5ded77a493.jpeg

And my unattractive but oh so good ABTs

C0D0DDA6-3845-4B2E-908E-252DF9367DAE.thumb.jpeg.39fd3e285d3f72428f5b21403bdc6ca8.jpeg

on my plate with a simple burger. 0D1C4138-0E2D-4D2F-A793-91F020A91176.thumb.jpeg.d4ad2bcf21abc9ed4748eab026e9079a.jpegC48D8514-7A58-4DFB-A4F3-6C9A5ADF3E9D.thumb.jpeg.8151b6d537545df3ca2e8455b05317d0.jpeg

So of course the ABTs were amazing and enhanced by the addition of pineapple  glad I tried that.  The carrots were amazing  normally I put cayenne on them instead of the pepper berries, but this was soooo much better  my husband was snatching the left overs odd of my kids’ plates!

 

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Excellent use of the purple crack, Shuley! :salute:

I just did some roasted carrots last night (in the oven, as I did fire up the grill - insanely windy and cold yesterday!) and I'll remember next time to try them with the PC. 

btw - spotted the "Better than Bouillon" - their stuff rocks!! I have like 6 different varieties of it in the pantry. 

 

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17 hours ago, tony b said:

Excellent use of the purple crack, Shuley! :salute:

I just did some roasted carrots last night (in the oven, as I did fire up the grill - insanely windy and cold yesterday!) and I'll remember next time to try them with the PC. 

btw - spotted the "Better than Bouillon" - their stuff rocks!! I have like 6 different varieties of it in the pantry. 

 

 

18 hours ago, MacKenzie said:

Shuley, it all looks delicious, great news about the purple crack. :) 

Thanks and I think I am going to love the purple crack on veggies. 

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17 hours ago, MacKenzie said:

I have 3 of the Better Than Bouillon, chicken, beef and mushroom. :) It is a great enhancer.:smt023

 

16 hours ago, 5698k said:

I’m a big fan of btb. It’s dam near better than the real thing.


Sent from my iPhone using Tapatalk

I am a fan of BTB. I like it better than most brands.... of course homemade is better but I do not always have that on hand. 

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15 hours ago, Bruce Pearson said:

Great looking cook Shuley!!!! What are ABTs?? Looks like holly peen yooos that are stuffed? Everything looks delicious!

ABT- Atomic Buffalo Turds. Yes, appetizing name I know.  Hey are jalapeños stuffed with cream cheese and cheddar cheese and wrapped in bacon than smoked. They are darned delicious. Every time I make them for a gathering they just disappear. They don’t look the most appetizing but once you try one, you don’t care. 

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Yeah, Bruce, they were one of the first things that I learned to make on the old POSK Forum. You can get very creative with them, as far as fillings go. One of my favs is baby shrimp (aka salad shrimp) with cream cheese and Old Bay. I've done a crab cake kind of filling, too. Chorizo and/or breakfast sausage with Monterey Jack are another great combo. And, I always put a nice BBQ rub on the bacon - typically Dizzy Dust. 

@5698k - if you haven't tried it yet, get their Ham one. I use it in my red beans & rice and gumbo - better than regular chicken version. Love the mushroom to make my grits. 

Edited by tony b
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Yeah, you need to hollow them out. You can go either route - core them and stuff them like a tube; or, split them down the middle, clean them out and fill them like a canoe.

Jalapenos are funny - you can't judge the heat of them externally by any reliable method that I know. You can do a batch of ABTs and most of them will have a nice level of heat and then you get one that takes the top of your head off! Sort of a griller's Russian roulette!

If you really don't like a spicy pepper, you can always make them with Poblanos. You just need to double the batch size of the filling to account for the larger pepper. 

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