I am always looking for new things that I have never done on a grill, and there aren’t too many things on that list. But I’ve never heard of alder planks (would be superb with fish). Nor have I ever used cherry preserves (or any preserve, jelly, or jam). (Jalepenos I have used hundreds of times.) But thumbs-up on something interesting!
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I got these alder planks for fish and they are quite good for that.
The first time I made this, my wife and I thought that the cheese could use a little more preserves. Now I cut a hole in the top of the cheese and hollow out a little space to fit a little more preserves. I don’t cut out too much of the cheese as I want it to be largely intact when the cheese gets melty. Apricot and raspberry preserves also work well for this. Camembert is great for this too, maybe even a little better than brie.
I have a jalapeno plant that already put out 4 fat peppers, with a bunch more on the way in a month-ish, so I’ll be cooking with more jalapenos than usual this summer. I grilled one yesterday, which I’m going to use for a charmoula (sort of a North African salsa verde) that I’ll put on some grilled veggies tomorrow.
I’ve seen a lot of “baked brie”, with some kind of jam, often wrapped in a pastry. Interesting to cook it on your grill.
maybe you don't want to read this
I’m just going to ignore that you completely ruined it as food by adding peppers to the thing. Well, I’m struggling to do so. Can’t quite succeed… Oh well. Sorry.
Sweet and spicy is a classic flavor combo. I already know you won’t eat anything that has a molecule of spice to it.
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Oh, I like lots of spices. I adore ginger. I like moderate amounts of black pepper. I routinely cook Indian food and add half a dozen or more spices to the dish. I just don’t like capsaicin, nor the flavor of cooked peppers. I would eat them before literally starving to death, but I’ve certainly left meals hungry because none of the food was worth eating. So it makes me sad to look at a photo of something delicious topped with jalapenos. That’s all.
For those with a solo stove, they just came out with a grilling accessory. (edited for a better link)
https://blog.solostove.com/the-solo-stove-fire-pit-cooking-system
Cool! Thanks.
The Bonfire looks like a reasonable sized cooking surface. They do FB lives every Friday at 2 PM Central and they are demonstrating it. I think they said it was a 17" diamater and were able to fit 1.5 lb flank steak plus multiple peppers.
I normally grill on my egg, which is 18” in diameter. I’d say you could cook for six people pretty well on a 17” surface.
I can also see this working well if you treated the meal like fondue. Cut up a bunch of meats and veggies and whatever, and just let people graze.
Yeah, I want one of these.
NFW.
Yes, you can cook 6 burgers maybe, if they are small enough. On Fathers day I did 3 slabs of ribs, 12 chicken skewers, 20 stuffed jalepenos, peppers & onions, and brussel sprouts, and I had to stagger cooking times on my 26" kettle. It was quite a hassle and I could have used twice as much room.
A large BGE is for 1 or 2 people. Otherwise, at least an XL is a must. It’s the biggest reason I don’t own a BGE. An XL costs about $2k once you have added the mandatory “accessories.”
You cooked that much for six people? Or was that for company?
I usually cook for three on a 12" frying pan. Admittedly, that’s in the kitchen, so the veggies and starch are not in the pan, they are on another burner, or in the microwave. But 17" would be good for my needs.
It was admittedly a lot of food for 6 people, but people took leftovers home. It’s complicated. 2 people wanted my ribs. The ribs come cryovac’ed in 3 slab packages. My daughter won’t eat ribs so I had to make her some sort of chicken (had to be boneless skinless chicken breast). I bought the smallest package of B/S chicken I could find at the store, which was 4 breast, which made 12 skewers.
The jalepeno appetizers and brussel sprouts were for me (it was fathers day). The pepper and onions were just to have a grilled side dish. If I had more time, I would have skewered chicken chunks with the pepper and onions. I was rushed so I skewered marinated chicken breast strips only, and cooked the peppers and onions in a grill basket.
The ribs were really damn expensive too. I normally pay about $30 for a cryovac pack of baby backs. This time it was about $50.
On Memorial day I had requests for 4 different meats for 8 people.
You are an indulgent host. 
Also, i buy food in smaller quantities than you do.
well, working the grill is what I love to do.
Most of the time I only have myself to cook for. It’s a privilege to have family over to cook for.
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Alder planked salmon is a pacific northwest staple
Costco? Smart and Final? Some good meat on them bones.
When I buy that pack, I open it up, cut them each in half, wrap them in foil, put them two each in a freezer bag, and freeze them. Noting the contents and date on the outside. That said, I hardly buy that, as one rack is plenty for the living-in family with leftovers, so I usually buy only one rack at a time.
Making sirloin cap tonight. Debating trying to use the grill, or just roasting it.
I broke down a leg of lamb into smaller roasts, stuffed them with roasted garlic and parsley, and put them on the smoker.
I started it on the grill, fat cap down, to sear that. Then I sliced it into 3 steaks, and grilled them the regular way. Came out very nice. But I’m afraid we ate the evidence.
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