The Grill is now closed - the Cook-Off has ended. Thanks to all who participated!

It is summer in the northern hemisphere, the traditional time for Cook-outs. From what I know from some Aussie friends, it's always time for a good Cook-out down under, and among many Islanders as well. So since I have a few codes for some games involving cooking, and I'd like to try out a few new recipes as summer finally begins to cool into tolerable here ...
I've decided to host a Cook-Out Cook-off Giveaway.

NOTE: These are Steam keys.

COOK'S CHOICE (Games):
- Automachef
- Cook, Serve, Delicious! 3
- Overcooked! 2 + Too Many Cooks + Surf 'n' Turf Pack

RECIPE FOR ENTERING:
Say whether you are In or Not In. Post about some of your favorite Cook-Out foods. What do you remember or like best about them? Anything cooked outdoors - grill, pan, pit, roasted in the fire or an outdoor oven, stick ... whatever - qualifies. Share recipes if you have them.
Feel free to post about Cook-Out or Camp-Out food even if you don't enter the giveaway. :)

GRILL RULES:
1) Your grill must be hot. (Be a GOG member since the start of summer - June 2023.)
2) Your utensils must be clean. (Not be a listed scammer, spammer or banned from the Community GA.)
3) List your ingredients (games) in the order used (most wanted first).

That's it! Have FUN!! (and YUM!) :D

The winning Cook-off Chefs will be decided by spinning the bottle of BBQ sauce (random.org) sometime this weekend.

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B was a burger-master. Here is his favorite recipe.
B's Steakburgers:
Mix 1 Tbsp. of your favorite steak or BBQ sauce, 1/4 tsp. curry powder, some finely chopped basil, a pinch of garlic powder, sea-salt and black pepper (to your personal taste) into 1 lb. of hamburger (B used Sirloin). Form into patties. Grill as usual, only flipping/turning once. Baste the top with a little more steak or BBQ sauce after turning and top with your choice of cheese in the last minute. Serve and enjoy. Great with fresh toppings. (Can also be used with teriyaki sauce and topped with pineapple.)

Not in. But what's a good piece of bbq meat without a mound of coleslaw on the plate beside it?

Pineapple Slaw
3 cups shredded cabbage (sugarloaf is great)
425g can pineapple rings / chunks in pineapple juice, juice drained and put aside, pineapple chopped.
2 red apples, cored and chopped (pick an variety with a full flavour not a cheap and nasty tasteless yuck-fest. Something with sharpness is better than just sweet). If the apple is a variety which browns, you might have to sprinkle over lemon juice as you would for a fruit salad.
1/2 cup sliced sweet spiced gherkins or similarly spiced cucumbers (sweet spiced is NOT the same as dill).
1/2 cup grated carrot (that's a small carrot)
1/2 cup small-chopped green capsicum (that's likely half a large capsicum, y'all)

Dressing (stir together):
1/2 cup mayonnaise (despite what you may think, whole-egg mayo is not as good here. The 99% fat free varieties actually pair with the pineapple a bit better, likely because of the vinegar content).
2 tablespoons of the pineapple juice you put aside from the can.

I guess you could at a pinch use some of a very ripe fresh pineapple instead of the canned stuff. I'm yet to try that.

1. Hello, thanks for the GA.

2. I'm in for:

- Cook, Serve, Delicious! 3
- Overcooked! 2 + Too Many Cooks + Surf 'n' Turf Pack
- Automachef

3. Cook a lot of pierogi

4. Enjoy your meal / Smacznego :)

Not in (don't have Steam). But great idea for a giveaway, bjgamer! Your grill rules made me chuckle. xD

My fondest memories of my favourite cook-outs involved roasting red bell peppers. :) Back in the day, my parents would drive us to the farmer's market and we'd buy large baskets (larger than laundry baskets!) of red bell peppers when they were in season and most affordable. Once home, Dad would light the charcoal BBQ grill and it pretty much was our afternoon event. We'd roast the peppers until their skin was charred black. Then we'd peel off their skins and place their flesh into a strainer to let their juices drip. Once ready, most of the roasted peppers were tightly sealed into serving-sized packages for the freezer. The rest was saved for pickling, in jars with olive oil, garlic cloves and a splash of vinegar. Why this remains my favourite cook-out memories is because this little afternoon event brought us together and we told stories and made jokes while busy doing all that work. :) Another big plus was that I got to taste that delicious roasted red pepper all year round! Once thawed, we'd use the portions to make grilled pepper panini sandwiches or Mom would puree the roasted peppers to add to her 24-hour pasta sauce. I am watering at the mouth just typing this. :P

By the way, B's steakburger recipe sounds delicious! :) I'd definitely use that teriyaki sauce. Only thing I would change is that part with the pineapple... I'd crush that thing into the blender with coconut cream and rhum and serve myself a chilled Pina Colada to drink with B's burger! LOL! ;)

Edit: Replaced "eat" with "drink", because, you know, one drinks a Pina Colada. :P

Thanks for the participation, and the recipes! :) I've never had pierogi, will definitely have to try it. The coleslaw recipe sounds perfect, and I can just see those roasted peppers (I've never heard of freezing them before).

How about some more cooks? Let's have fun and hear about your favorites, stories and memories - whether you are in for the games or not. Recipes appreciated, but not required.

So here is another one ...
Most of us in North America know about S'Mores, usually an outdoor by-the-fire treat. They are made by toasting marshmallows over the fire then putting the marshmallow and part of a chocolate bar between two graham crackers. (Messy, sweet and very fun.) A more decadent version is:
Spread peanut butter and some caramel chips on one graham cracker, then place the toasted marshmallow and dark chocolate before topping with the other graham cracker. Enjoy! :)

Here climate isn't as hot as normally does
but Mexico is running out of water in multiple cities
because the lack of rain...

Yes, its true Im totally incompetent for cooking
But curiously, eater is one of my fortes :)
Anyway, I'd like to share 2 "entries" easy to cook
yet tasteful & very Mexican

1) Tostadas de queso de puerco ("Cheese pork" toasts) - tostada.jpg
Cover the "weak" side of a corn tortilla with a "cheese pork" slice
(Suggestion: Not too thick. I prefer thin slices,
the "cheese pork" flavors stand out better
Besides, you can eat more)
Leave the "strong" side of the tortilla facing the grill
until the slice melt down enough to the tortilla
And dont worry about exact cooking time:
The tortilla itself is an indicator,
it will burn (carbonize) if you leave them more than needed
Difficult not to notice it :)
...Yep, the heat of the grill plays a role,
but who's paying attention to insignificant details?! :)

2) Nopales asados (Grilled Nopales) - nopal.jpg & The green ones on parrilla.jpg
Take one of those "leafs" -yet prickless, spines free!-
and throw it to the grill
Leave it there until its deep healthy green color
turns to a even more appetizing green one
and its smell turns from veggie scent to a cooked one :)
Yes, dont get scared by its "baba" (drooling liquid)
inside when slicing it
Its a small cost for a tasteful, yet healthy,
yet ancient meal our mexican ancestors ate
Prehispanic wisdom, not less

-Serve any of them with a plenty offer of salsas (sauces),
limes slices (the acid element) and a bunch of sides
like guacamole, chorizo, queso fundido...
Oh!! And a bar full of cold drinks (alcoholic and non, of course)

See? Both very easy to cook
I guess the real trouble/labor happens with the ingredients preparation
&/or getting quality fresh ones...
Any day you visit Mexico, its gonna be my pleasure to invite you to eat

Ok, for some odd reason Im starving
I hope everyone has fun since participating!

Next time: Frijoles Charros (Mexican beans) & beverages receipes :)


Thank you so much for this very entertaining GA bjgamer,
For your generosity with this GA, your positivity,
and your -Endless- generosity
I am one of the lucky receivers of your gifts
I can easily remind Valfaris,
one of the best vgames I ever played. Thanks to you!
Thanks for being part of this community, You rock!!

Im really sorry to not be in this time
...Why do I feel my posts are half hollow when I decline to join giveaways?
To me is like visiting a friends house
& say No to the drink/snacks the host gladly offers...
One may have the most understandable reasons for that, but Still... :(

Happy summer bjgamer & everyone. Enjoy!!

References:

-Queso de puerco. From one respected Mexican newspaper
Google translate to English:
www-elfinanciero-com-mx.translate.goog/food-and-drink/2023/02/04/de-que-esta-hecho-el-queso-de-puerco/?_x_tr_s l=es&_x_tr_tl=en&_x_tr_hl=en
Original (Spanish):
elfinanciero.com.mx/food-and-drink/2023/02/04/de-que-esta-hecho-el-queso-de-puerco/

-Nopal
en.wikipedia.org/wiki/Opuntia_ficus-indica

Authentic Mexican dishes! I have been lucky enough to have authentic Mexican food before and it was wonderful! :) To those who have not, we are not talking Taco Bell here, believe me. Authentic Mexican dishes are often fresh and flavorful.

Thank you for these recipes! Please do share the Frijoles Charros with us sometime. :) I believe in the U.S. the nopal is called Prickly Pear Cactus. The fruit of the cactus is also collected and made into a jelly in the Southwest U.S. states. As tag+ shows in his parilla.jpg, the Prickly Pear 'pad' (as I've heard it called in the states) can be scraped clear of spines and roasted into a sweet starchy and healthy food that is actually used as part of desert survival training. However, please only try the nopal/Prickly Pear grilled, NOT RAW, or it can cause severe digestive issues.

Are there any more cooks - or just fans of cook-outs, outdoor foods, or even just traditional regional foods that want to share favorite dishes, stories or memories? Recipes or pictures appreciated but not required. In for the games or not, please just share with us some good food! :D

Edit: By the way, if anyone has a good salsa recipe with roasted chilis, I would love to try it! :)

Not in.

Cook-outs at my house typically involve the grass-fed beef burgers from Costco with teriyaki sauce, and pineapple. We serve it with Shirazi salad, fried potatoes, grilled tomatoes, and homemade ice cream.


Shirazi Salad

3-4 Persian Cucumbers
1/2 Red Onion
2-3 Medium Tomatoes
1/4 cup lime juice (about 2 limes)
3 tablespoons extra-virgin olive oil
2 tablespoons of finely chopped parsley, cilantro, basil or dill
1 teaspoon finely chopped mint

Dice the cucumbers, onion and tomatoes to roughly the same size and place in a bowl. Add the olive oil and lime juice 15 minutes before serving, then mix in herbs and a pinch of salt.


For the potatoes, we pre-boil them until they are soft, drain, then fry on the grill in butter with a cast iron skillet. Toss in a pinch of salt.

Grilled tomatoes is just that. Get slightly firm tomatoes, slice it in half and toss on the grill. It's just an excuse to eat more tomatoes.


For a cook-out, I probably would do something like lemon ice cream that is made the night before. It goes well with a lot of different fruit or add lemon curd for more lemon flavor.

Something that I was going to attempt to grill is Joojeh Kababs, but there's been too many family mishaps such that I probably won't get around to it. This is a chicken kabab (breast or thighs) with a saffron yogurt marinade. I'd marinate it overnight. This is something that really is meant to be cooked over a charcoal grill, but it can be done in an oven.

Thank you to those who have participated. These all sound great and I'm looking forward to trying them!
The giveaway will end in approximately 24 hours or so. Until then, let's have more fun hearing about your favorite foods, stories and memories - whether you are in for the games or not. Recipes appreciated, but not required.

Here is another one -
My father was the campfire chef supreme when we camped out during my childhood. He was good at almost everything, but he excelled at fish.
Clean smaller fish, but leave whole. Fillet larger fish, but leave the skin on one side.
Foil Method: Let the campfire burn down to embers. Stuff the cleaned belly of the whole fish with fresh lemon (sliced thin), fresh dill and a dash of paprika, or top the filleted fish with the same. Sprinkle a little sea salt and pepper (to taste) or use your favorite dry rub (lightly) on both outsides of the fish. Take a piece of aluminum foil big enough to completely wrap the fish and lay the fish on the foil skin side down. Put 3 small thin pats of butter on top of the fish and seal the foil thoroughly around the fish. Clear a flat spot big enough for your fish in the embers, then put your foil packet on it making sure the skin side is still down. Depending on thickness and temperature (how hot the embers are) the fish should be done in 6-10 minutes (for trout/smaller fish) and 10-12 minutes for fillets. Bigger fish like smaller salmon can be done whole also, but should be flipped after 8 minutes and checked after an addition 7-8 minutes. Fish is done when it flakes easily. Serve with grilled campfire potatoes and tomatoes and a nice salad or coleslaw.
Grill Method:
You can also use this recipe on a backyard grill. The secret is starting with a hot 450-500F/230-260C grill. If you don't want to use the foil you can grill the fish bare by preparing it the same way, except use extra virgin olive oil instead of the butter. (May also use a few drops of semi-refined sesame oil in with the olive oil for more flavor.) For smaller whole fish, brush each side with oil and grill each side for approx 3-5 minutes (depending on thickness of fish), skin should be crisped and release from the grill easily. Don't overcook. Pull from grill and set aside to finish cooking for another 1-2 minutes. For fillets, make sure to generously oil the flesh side of the filleted fish before using rubs or toppings and grill skin side down for 7-8 minutes (depending on thickness of fillet, a bit longer if fillet is over 1 inch/2.5 cm) until the skin crisps and releases from grill easily. If you want to sear flesh side, remove toppings and flip for an additional 1-2 minutes, then pull from grill and set aside to finish cooking as above. Otherwise, leave on grill the addition 1-2 minutes until it begins to be easily flaked then remove from grill and set aside to finish cooking. Enjoy!


Cucumber Dill Sauce: Goes great on the fish!
Combine 1/2 cup sour cream, 1/2 cup mayonaise (olive oil mayo is best), 1/2 cup diced cucumber (more if you like it chunky), 1/4 cup chopped tomato, 1/4 cup blue cheese dressing, 2 Tbsp. chopped fresh dill, 1 tsp. fresh lemon juice, pinch of sea salt, zest of lemon (to taste). Combine ingredients into a bowl and mix together. Refrigerate until ready to serve, top with a little fresh parsley.
For more of a salsa, cut the sour cream and mayo to 1/4 cup, increase chopped tomato to 1/2 cup, and add in chopped onion and peppers to taste.

Sure, I'm in! I've never played any game like those so I'd love to give 'em a try!

My favorite cook-out food... hmm, that's a hard one to do. I really love grilling corn, and a properly grilled steak is absolutely unbeatable!

As for my priority...

1) Cook, Serve, Delicious 3
2) Automachef
3) Overcooked 2

Thanks for the giveaway, good luck to all and let's celebrate the last few weeks of pleasant summer weather!

MMmmm. Grilled corn sounds great, and you can't beat a properly grilled steak! :) Thanks for bringing back such good summertime memories.

The GA will end in approximately 5 1/2 hours. Feel free to continue to share your favorite cook-out foods, regional foods, or stories and memories.

The Cook-off is now ended. Thank you for the participation, yummy recipes and stories. I will definitely be trying these! :)

I will fire up the dice and be back with the winners shortly.

Erbello (10) - Cook, Serve, Delicious! 3

JakobFel (8) - Automachef

Congratulations! Your brand new chef stations (games) will be on their way to you shortly.

Thank you so much :)
I hope you will like pierogi ;)
There are more ways to prepare them.
My favourite are pierogi with strawberries ;)