New York Steak with Blue Cheese Butter

Easy, fast, and the blue cheese is delicious.  Page 77 from Weber's Real Grilling cookbook

New York Steak with Rosemary and Roasted Garlic Pesto

This steak turned out great.  However, i like to smear a bit of the pesto on after grilling as well , just to give it some pop! Page 74

Corn on the Cob with Basil Parmesan Butter

This corn on the cob tastes like candy.  Fantastic with a little crushed garlic rather than grandulated.  Page 263

Grilled Asparagus

Super easy and super simple.  I like a bit of shredded parma on it as well.  Page 262

Tri Tip Roast with Tomato Red BBQ Sauce

A tri tip roast is one of my faves!  I get them from a local butcher, the price is unbeatable and when you thinly slice it against the grain, it's tender and juicy and packed with flavour!
The tomato BBQ sauce is nice as well!  I've cooked these for many friends and it's always a hit!
It's on page 108 from Weber's Real Grilling Cookbook

Jerk Shrimp

I've always wanted to make my own jerk sauce from scratch and this one is easy and the shrimp only need about an hour to marinade.  Again, I'd zip the heat factor up a bit! With a squeeze of lime and a cold Corona, you can save the flight to Jamaica!

Honey Mustard Chicken with Lemon and Curry

A nice twist on everyday chicken.I might add a lil more heat as I like it hot!
Page 187

Hoisin Glazed Pork Chops with Plumb Sauce

As you can see, I love to use the sear section of my BBQ to get the searing effect and lock in the flavour.
The plumb sauce is from a jar and kicked up a bit with some Dijon mustard and a bit of sugar.  The Hoisin sauce has several ingredients and I marinaded the ribs for 5-6 hours.  It's on page 133

Halibut with Grill Roasted Lemon Caper Sauce

Halibut is very expensive in Toronto, and as you know has a very light flavour.  The dressing is light too , so if you're into that you'll enjoy this dish, but remember, it's not going to knock you over with a bang of flavour. This one is on page 238

Grill Roasted New Potatoes

What's there to say?  A classic, easy way to prepare the pototoes with rosemary.  I like to boil them for a few minutes, then using a spoon, smash them down a bit to increase the grilling area of the spuds.
(A Jamie Oliver trick)

Spinach Stuffed Tenderloin with Horseradish Sauce

More Beef Please!  On page 100 of Weber's Real Grilling Cookbook you'll find this fantastic way to do tenderloin.  I used my good buddy and fellow carnivor Daniel as a guinea pig and he loved it! The spinanch, bacon, garlic and dill really works.  There's a bit if fresh dill in the horseradish sauce to compliment it as well.  I prefer to buy one large tenderloin, cut the hole through the lengh and fill the stuffing, rather than so 2 or more seperate steaks, but that will work too.
My butcher often gives me deals and he rang it through as beef bones and the cost was $1.73!

Cedar Plank Salmon with Honey-Lime Dressing

May as well do the classic cedar Plank Salmon.  This has a honey-lime dressing that is mild and dosen't override the flavour of the salmon or the cedar plank smoke.
fast and easy and is page 242.

Smoked Baby Back Ribs with Cola BBQ Sauce

 Cola BBQ sauce? Real nice, I used hickory chips to smoke these babys! Low and slow is the way to go!
Usually at about 275 degrees for about 2-3 hours.  It's on page 161 of Weber's Real Grilling cookbook

Acorn Squash with Asiago and Sage

I thought it may be time to add a veggie or two from the grill!. On page 265 this is a must for fall grilling.  i served it on Thanksgiving with rotisserie grilled turkey of course!

New York Steak with Avocado and Grilled Corn Salsa

This is a delicious summer dish when peaches and scream corn is in season.  It's from page 76.  Like many of the steak recipies, you can create your own dipping sauce with a few simple ingrdients.  Your sauce will be far better than any off the shelf sauces.  Give it a try!

Pork Rib Chops with Memphis Dry Rub and Sassy BBQ Sauce

This is an awesome recipie from page 128 of Weber's Real Grilling.  You really should give this easy and tasty recipie a try.  It takes no time at all.
Patrick

Intro to Real Grilling with Patrick

Welcome to Real Grilling with Patrick!

I'm writing this note to you to share my journey through the trials, tribulations, victories and embarrassing failures as I embark on grilling each and every recipie from WEBER's cookbook "Real Grilling" by Jamie Purviance.
After building a new deck on my home, I was missing one critical element... A monster grill.
Immediately I secured a Weber Summit CEP 330.From the research done by my good friend Steve.
Of course, I needed all the peripherals and the cookbook that has revolutionized my grilling experience. Hopefully, following this blog may enhance your grilling fun as well.
With motivation from the movie "Julie and Julia",Julie cooks one recipie each day to complete the "Mastering the Art of French Cooking " by Julia Childs.She was very ambitious, as I won't be grilling every day for 365 days. (I do like my suicide wings Tuesdays!)
I can tell you that from what I've grilled so far has been phenomenal. I'll start this journey
If you're into grillin, it would be great to hear your comments, suggestions, and ideas.
Next post I'll share with you an absolutely delicious grilling experience that you, your friends and family will love.
Thanks for checking in and come back for some Real Grilling with Patrick.

Cheers.!