Our New Year's Eve meal was supposed to be a Mexican theme, but the chef (that would be me) had some last minute changes in mind and I switched it up to Italian. I saw these recently on YouTube, have never made them despite my heritage. Better late than never.
I was determined to give this new gadget a whirl on the Weber. One of the WKC members designed it, the BBQitALL. It's a ring which allows for low n slow via the snake method, but for what I needed today I was pushing its capabilities. A picture of it almost in action. Hot coals at 12:00 and 6:00, my intent was to continue the burn clockwise in both directions. I'll give it a try again when I'm doing something like a pork shoulder.
Pull the Craycort grate off, pluck out all the charcoal and put the SnS in place which I like using on the Weber. Sausage and some meatballs I'd grilled and frozen a few weeks back.
So where's the eggplant? Two eggplants, sliced and drizzled with EVOO are over on the Goldens' -
The eggplant slices would normally be baked for a few minutes in the oven til tender, but of course I'm not doing these in the oven. What doesn't fit on the Goldens' is placed on the Weber -
With the eggplant grilled and meatballs reheated, the sausage is looking good and almost done -
Prep work continues in the kitchen. Ricotta, mozzarella, Romano, chopped fresh spinach and an egg makes up the filling. Just place some on a slice and roll them -
The eggplant rolls topped with sauce and mozzarella, ready for the oven (I wasn't in the mood to bake these outdoors with the threat of rain) -
And while I had the Weber still hot, some boneless chicken breasts getting ready for Chicken Parm -
Also ready for the oven -
Rollatini after baking -
And the Chicken Parm -
Dinner is served, with some Rigatoni and meatballs -
Eggplant Rollatini was superb, as was the rest of the dinner. And of course, we have a ton of leftovers.
As always, thanks for checking out tonite's New Year's Eve dinner and a Happy and Healthy New Year to all!!
Regards,
-lunchman
I was determined to give this new gadget a whirl on the Weber. One of the WKC members designed it, the BBQitALL. It's a ring which allows for low n slow via the snake method, but for what I needed today I was pushing its capabilities. A picture of it almost in action. Hot coals at 12:00 and 6:00, my intent was to continue the burn clockwise in both directions. I'll give it a try again when I'm doing something like a pork shoulder.
Pull the Craycort grate off, pluck out all the charcoal and put the SnS in place which I like using on the Weber. Sausage and some meatballs I'd grilled and frozen a few weeks back.
So where's the eggplant? Two eggplants, sliced and drizzled with EVOO are over on the Goldens' -
The eggplant slices would normally be baked for a few minutes in the oven til tender, but of course I'm not doing these in the oven. What doesn't fit on the Goldens' is placed on the Weber -
With the eggplant grilled and meatballs reheated, the sausage is looking good and almost done -
Prep work continues in the kitchen. Ricotta, mozzarella, Romano, chopped fresh spinach and an egg makes up the filling. Just place some on a slice and roll them -
The eggplant rolls topped with sauce and mozzarella, ready for the oven (I wasn't in the mood to bake these outdoors with the threat of rain) -
And while I had the Weber still hot, some boneless chicken breasts getting ready for Chicken Parm -
Also ready for the oven -
Rollatini after baking -
And the Chicken Parm -
Dinner is served, with some Rigatoni and meatballs -
Eggplant Rollatini was superb, as was the rest of the dinner. And of course, we have a ton of leftovers.
As always, thanks for checking out tonite's New Year's Eve dinner and a Happy and Healthy New Year to all!!
Regards,
-lunchman
