May 19, 2008

BBQ Tempeh with Grilled Potato Wedges

Since pretty weather has finally graced Missouri with its presence, we've been practicing the right of any rural Missourian by grilling anytime there are friends and a sunset around.  Michelle's dad brought up a grill we got as a wedding gift (two years ago this Monday!) and my dad bought us a chimney starter so we could recycle (burn) paper to light the coals.  It works (and looks) pretty cool.  Smoke billows up for about 10 minutes then the coals burst into flames, except not quite as awesome as that.  If anyone has any ideas for more eco-friendly grilling (gathering firewood, maybe?), please let us know.  
Our biggest grill setback has been how to perfect grilling potato wedges without using wasteful aluminum foil.  Direct grilling would always burn the wedges on the outside before the inside got cooked.  Turns out just coating them with oil (spray) is enough to slow down the burning and cooking.  I would have thought the opposite, but I'm no scientist.  Oh yeah, the tempeh was awesome too.  Serves 3 people and 1 grill.
 
 


BBQ Tempeh
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1 square o' tempeh (8 oz)
enough broth to just cover the tempeh in a pan (we used a beefish broth)
BBQ sauce of your choice
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Cut the tempeh into strips 1/4 inch strips and slap em down in a pan and just cover with broth.  Bring it to a boil and leave it for 10 minutes.  Remove from the pan and coat each side with BBQ side and toss em on the grill.  Put on your apron, and GRILL IT.  They're done when you say they're done, Grillmaster.



Grilled Potato Wedges
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2 russet potatoes
garlic powder
onion powder
paprika or chili powder
salt
pepper
any spray oil
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Wash and cut the potatoes into wedges (Michelle's style is to cut the potatoes lengthwise until each wedge is 1/16th of the potato (but use your best judgement based on the size of the potato so you don't cut your fingers off)).  Spray 'em with oil and cover with garlic and onion powder being the most used, paprika or chili powder to your preference, and use salt and pepper sparingly.  Put 'em on the grill perpendicular to the  grate and cook until tender.  We didn't need to turn or flip them at all and they were generally done when the underside was browned.

6 comments:

Mihl said...

I never had barbecue tempeh. It sounds great!

Moss said...

firstly, i love your blog. secondly, i'm sure you've been asked this before but what camera do you use? your photos are beautiful

M & J Jones said...

Actually we haven't, I don't think, but we use a Canon Rebel XTi with a Sigma 18-50mm f/2.8 EX DC Macro lens.

Thanks for the niceties. We wouldn't mind coming to London to take pictures of all the sweet bands you interview.

Lisa (Show Me Vegan) said...

Looks like a delicious vegan BBQ. I've been on a potato kick recently as well.

Meaghan said...

i can personally attest to the deliciousness of that sandwich. yummmmmmy!

you two should really open a restaurant. ;)

Black Unicorn said...

And put together a Cookbook that has lots of full color photos.