Eggplant! Will it BBQ?


  • Walton's Employee

    Will it BBQ? Eggplant!

    In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Eggplant and letting you know if it will BBQ or not!!

    Prep Time

    5 Minutes

    Cook Time

    10 Minutes

    Ingredients

    Eggplant
    Authentic Greek Seasoning

    Instructions

    Slice your eggplant into rings and season both sides with Authentic Greek Seasoning or any other seasoning that you want to try. Heat your grill up to around 400° and grill for 5 minutes a side or to desired level of doneness.

    So, Will it BBQ?

    We aren’t the biggest vegetable fans here, we like them but almost all of us will reach for some sort of meat first. Even with that, this was very good! We liked that the Eggplant had a decent texture and took on the seasoning well. This is a good way to get your veggies in for anyone who doesn’t normally eat enough of them! So, YES this will BBQ!

    Shop Walton’s for Authentic Greek Seasoning


    Broil King Grills

    Broil King Regal S420

    Grill Grates

    Grill Grates

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  • C

    As I. push the carriage forward the slices get bigger and bigger even if I push only the carriage.

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    Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

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    Depending on what you see as soon we will have the almost complete first round of Meatgistics University Classes released. We have broken everything down into these categories; Meat Processing Equipment, Seasoning and Additives, Fresh Sausage, Cured Sausage, Jerky, Sausage Casings, Deli Meats, Smoked Meats, Cured Whole Muscle Meats, and Specialty Sausages. Each of these topics will have multiple entry-level classes covering topics like the type of casing to use, equipment needed and a basic processing class where appropriate.

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  • M

    @jonathon
    Thanks for the response!

    I think a video on processed celery would be incredible. The only place I have been able to find celery powder as a cure was from “The Sausage Maker”, they have a Facebook page. It was expensive, designed only for sausages, and wasn’t packaged well.

    As for the tackiness, good idea with the cornstarch! There are a bunch of big brands with zero additives that were able to achieve the soft texture with no tackiness, so I’m thinking it has to be in the processing. I read an article where someone at KRAVE mentioned a couple details about how they process their jerky. He said they first inject the meat, then cook the whole pieces, then slice, then marinate, then dry. I have messed around with the idea behind this process a lot. Injecting with brine, sous-viding at a variety of temperatures and times, slicing, marinating, and drying. Decent results, but to be honest the high sugar method you introduced to me has seemed to have better results.

    Anyway, I will keep trying to figure this out and will definitely keep you guys posted if I make any headway. In the meantime, if there is anything else you think might be worth testing, please let me know! It would be great to try and perfect this process together.

    Max

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  • D

    @bob-s-meatgistics I moved one of my first pork butts into the oven and my whole house smelled like smoke. My wife did not stop complaining for a week until the smell was gone from both the house and the oven. I finish all my cooks outside. If you wrap it to speed up the cook you may want to unwrap it for the last hour to put the bark back on it.

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  • P

    @jonathon I am definitely going to purchase and follow the steps you’ve post, thank you sir! Additionally, if anyone has recipes, please share. I’ll try them all and post what my family thought of each. Thank you all, this is a very cool and educational blog, glad I found it wish it was years ago! Thanks again.

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