The Monsters in the BBQ

There’s not much better cooking in the summer, spring, fall and even in winter, than a BBQ, in my book..

This is part of what I’ve been up to during my long hiatus, mostly because I have no data service at my camp in Maine.. And I actually did some work too..


These are boneless pork spareribs and I had marinated them in a ziplock bag with Sweet Baby Ray’s Original BBQ sauce that I diluted with a little bit of pineapple juice and a little bit of water..


The corn is on the bbq 10 minutes before the ribs go on.. And it is NOT presoaked in water as I’ve seen so many people do when they cook in the husk .. This is important.. If you presoak the corn and cook it just a little too long, it boils it soggy and tough.. But if you just put the unhusked cob on the grill, the husk and silk peel back easily.. And throw away those infernal cob holders, please ! You can hold onto the stem and chomp away without them.. Even if you fear you’ve over cooked them, don’t worry, you probably didn’t.. Each tender kernel will be bursting with awesome flavor, I promise..


But not everything was rosy this day.. My sis had asked me to try cooked plantains.. I did at a restaurant and now are on my yum yum list.. So not having a data signal I was left to my own devices on how to bbq them.. I figured they’d just be a soggy mess cooked inside the peel.. So I removed one section of the peel and put it on the grill.. It was a recipe for disaster.. First I think it wasn’t ripe.. Second, I’m sure this is not anyway to treat a plantain.. When I broke it in half I saw these two monsters looking at me with shock and fear..



And it didn’t take long and fear turned to rage..


It was time to step away from the plantain..

Stewie was unmoved by the incident and found our time off very relaxing..








24 thoughts on “The Monsters in the BBQ

    1. I’m a tweener, about and hour ‘tween the mountains and beaches.. But I have thick forest to roam, a big Brook and a major river that borders my land.. I’m hoping to really going fishing soon and seeing if I have Brook trout so I can try my hand at trying it out.. I’m learning what wild plants and berries are edible.. To eat from the wild is something I’d like to master 😊

      Liked by 1 person

      1. It’s an adventure of challenges too.. I’m learning about things I never had a reason to know before and learning new skills.. Its the biggest hobby I’ve ever immersed myself into.. 😊


    1. I’ll post a picture of the tuna can when I write that post.. The taste is superior to any canned tuna today in my opinion.. More expensive than the brands we know by name but is ecologically responsible by catching wild, by troll and pole methods, no nets.. Healthier too

      I’m glad you enjoyed the post, it was fun to write too 😁
      I go up to camp at the end of the month, I think I’ll try the plantains again.. Last night I took the one I had left and fried it up.. yummmmmm.. It was delicious !!!! And easy, because I cheated, post coming soon..

      Liked by 1 person

      1. Camp what I call my property in Maine.. Its also where the bbq pics were taken.. It took some work but is at the point I can enjoy nature, let Stewie swim and he tries to catch fish, cook and relax, between getting work done up there.. It’s a project of projects.. So much to be done to match it to my dream of how I want it to be..

        Liked by 1 person

      1. Well, I did a quick google search, and I found a few recipes on how to grill plantains. It seems as though it makes a difference if they are sweet or green. Frankly, I am pretty inspired. You can do all kinds of things with plantains!

        Your sister’s link is excellent if you want to make traditional fried plantains.

        The Chiquita bananas website, has the best recipes for grilling plantains. I have to add them here, because I am hoping that you will make them and then I can see how they turn out.

        Easy Green Grilled Plantains Recipe

        • 2 very firm, green Chiquita plantains
        • 2 Tbsp. Butter
        • 1 pinch each, Salt and Pepper

        Instructions for easy Green Grilled Plantains Recipe

        Peel plantains and cut them lengthwise. Place them on a sheet of tin foil with butter at the bottom. Top with salt and pepper. Wrap the tin foil around the plantains, folding edges in. Place on grill at medium temperature, cover and cook for 7 to 12 minutes. Remove from grill; open top to let steam escape and touch with a fork to make sure plantains are tender. Serve!

        Quick Ripe Grilled Plantains Recipe

        • 4 fresh, ripe Chiquita plantains (yellowish-black to black peels)
        • 1/4 cup Brown sugar
        • 1/2 tsp. Cinnamon
        • 1 Tbsp. Honey

        Instructions for quick Ripe Grilled Plantains Recipe

        Score plantain from stem to tip. Cut off stem and tip. Grill plantains on medium-high heat until peel cracks, approximately 10 – 15 minutes. Serve in peel for guests to sprinkle brown sugar, cinnamon, honey or other sweet toppings on plantain. Scoop out of peel to enjoy!

        This one sounds tres gourmet:

        Best Grilled Miso-Marinated Ahi And Chiquita® Plantains Recipe

        • 1/2 cup White miso paste*
        • 1/2 cup Mirin*
        • 3 Tbsp. Sugar
        • 1 Tbsp. Soy sauce
        • 1 Tbsp. Water
        • 1/4 tsp. fresh ground Black pepper
        • 4 (4-oz.) Ahi tuna steaks
        • 2 Tbsp. Canola oil, plus oil for the grill
        • 1 tsp. minced Ginger, optional
        • 4 yellow-black Chiquita® Plantains, peel on, washed, stickers removed

        Instructions for best Grilled Miso-Marinated Ahi and Chiquita® Plantains Recipe
        Combine the miso paste, mirin and sugar until smooth. Divide the mixture into two gallon zip bags or shallow containers with lids; set one aside. To one miso mixture add the soy sauce, water and pepper. Pat the ahi steaks dry with a paper towel and add to the miso-soy sauce marinade; seal the bag or container. To the second miso mixture add the oil and ginger (optional). Slice the plantains in half crosswise and then lengthwise; do not peel. Add the plantains to the second miso marinate and seal the bag or container. Refrigerate both the fish and the plantains in their marinades for at least 1 hour or up to 24 hours. Preheat grill to medium hot. Using tongs place the plantains peel-side down on the grill; discard marinade. Grill, covered, for 3 minutes. Turn plantains cut-side down and grill for another 2 minutes or until grill marks appear and plantains are tender when pierced by a fork. Remove from grill, keep warm. Remove excess marinade from the ahi but do not rinse. Place fish on the grill until cooked as desired. Cooking time will vary based on the temperature of the grill and thickness of the fish. For seared rare ahi, grill for just 30 seconds per side. Serve ahi and plantains together.

        * White miso paste is found in the refrigerated Asian foods section of many supermarkets and Mirin is usually found in the grocery Asian foods section. If these ingredients are not available the dish may also be prepared using Asian salad dressing (example: sesame-ginger vinaigrette) as the marinade for both the ahi and the plantains (marinate separately).

        Please forgive me if I gave you too much information. I actually thought it was interesting and fun to do. Happy grilling!

        Liked by 1 person

      2. You are Sooooooooooo awesome !!! I’m going to screenshot your comment so I’ll have it when I’m up there..
        Bonus recipe is the tuna because Wild Planet tuna is tuna steak cooked right in the pan.. I’ll throw the steak and juice in the marinate and put on the grill and flip to warm them vs cooking them, just to see how it turns out.. They have different varieties of tuna, albacore, skipjack, and something else.. I think I’ll email them and ask which would be closest to Ahi..
        Thank you so much for all the legwork you did !!!!! And thank you sis for posting the link Carol followed !!!

        All the recipes for the plantains look promising.. I was so close but yet so far away from getting it right.. Crazy that it was on the grill 30 minutes and never got soft.. it was a green plantain and I guess very very unripe 😂

        Carol I will report back with a new post and hopefully much better results than finding raging monsters in the fruit 😮

        Btw, I guess because the comment was long, WP had it in moderation status.. I would never put you on moderate.. 💛

        Liked by 1 person

    1. Cool cool beans !!!! I copy n pasted the 2 recipes in the link and will try the tostones because I still have the other green plantain with me 💛

      I also copy n pasted Carol’s awesome research from Chiquita and all are in my memos, so I can get to them offline..

      Woohoo !!! I love new things to try 😊

      Liked by 2 people

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