How About Those "Rotisserie Chickens"?

Quote:

---

Originally Posted by Packy

Here's a scenario for you: One of these days, your Vegetarian Friend will repay the favor by inviting you kids over for lots of really good wine and to grill the steaks you bring, while they grill tofu--the right way. You'll have your big, thick, juicy lockered-beef steaks on there, almost done, and be sitting around enjoying a glass of wine or two, and along comes their family dog, who grabs the steaks and takes off with them. When you catch up with Fido, he's got them partly chewed and a little dirty. But not bad. You then have a choice--grab the steaks away from the dog, wash 'em off & eat with lots of A-1 sauce; or, should you take your friend up on their kind offer to share the Grilled Tofu with you? After all, they have more than enough. What do you do in that case?

---

Not even a contest. I'd wash off the steaks and eat them. Like I haven't exchanged slobber with dogs before! I'd cut off the chewed parts and let the dog have that.

Quote:

---

Originally Posted by iris lilies

We put tofu on a stick last weekend when we grilled kabobs. One of our friends over for dinner is vegetarian.
It didn't work. don't try it. It fell apart and melted, sort of.

---

I use portabello mushrooms on kebobs. They are a great option for barbecues when meat-eaters are having steak.

Quote:

---

Originally Posted by catherine

I use portabello mushrooms on kebobs. They are a great option for barbecues when meat-eaters are having steak.

---

Yep, I also had those for her since I didn't know how that tofu would react.

Maybe tough decision on the tofu or the dog eaten steaks. But if portabello "burgers" are around I'll have the fungus.

Quote:

---

Then there's the sushi version - a little conveyer belt that goes round and round and you just grab what you want as it passes by. Tapas Bars do that too and you just pay for the number of plates you had when you leave. Automations at it's finest!

---

I love the sushi ones! Ours go around on little boats. We were there just the other day.

http://i1048.photobucket.com/albums/...psf4fe0b4f.jpg

Spartana.........I asked DD and she said all she does is press the tofu for about 15 minutes (she has a press to extract as much liquid as possible). She uses extra firm, and cuts off about 1' in, for slices that are about 4x1" big. She then marinates the slices in the bbq sauce for as long as you want. Then oil your grill well, so the tofu doesn't stick. She said that it won't fall through the grill if it's thick enough and positioned well. You can baste it with more bbq sauce while it's on the grill too.
Bon Appetit!

Next, I will be starting a thread about Pizza. I used to like pizza, but now I am realizing that pizza has become a tool for the devil to ruin people's lives. Stay Tuned.

Quote:

---

Originally Posted by CathyA

Spartana.........I asked DD and she said all she does is press the tofu for about 15 minutes (she has a press to extract as much liquid as possible). She uses extra firm, and cuts off about 1' in, for slices that are about 4x1" big. She then marinates the slices in the bbq sauce for as long as you want. Then oil your grill well, so the tofu doesn't stick. She said that it won't fall through the grill if it's thick enough and positioned well. You can baste it with more bbq sauce while it's on the grill too.
Bon Appetit!

---

I will try this, sometime, using lockered tofu.

Quote:

---

Originally Posted by CathyA

Spartana.........I asked DD and she said all she does is press the tofu for about 15 minutes (she has a press to extract as much liquid as possible). She uses extra firm, and cuts off about 1' in, for slices that are about 4x1" big. She then marinates the slices in the bbq sauce for as long as you want. Then oil your grill well, so the tofu doesn't stick. She said that it won't fall through the grill if it's thick enough and positioned well. You can baste it with more bbq sauce while it's on the grill too.
Bon Appetit!

---

Thanks! I will give it a shot and see how it works. I generally don't cook...ever... just make sandwiches and salads and smoothies, but have been trying my hand more and more at vegetarian cooking. It's palatable but it ain't pretty :-)!

Well, I thought I would bump this thread up and see if any of you kids have any new and exciting Ro-Chick stories to share. I was in Wally System last week, and instead of going in under cover of darkness late at night and seeing "Liz", I made an emergency run in in the very late afternoon. There was a "cook" at the Ro-Chick Kiosk by the entrance to the store, with a cart full of yummy, delish, and scrumptious Ro-chicks, restocking the Kiosk. Apparently, the price was reduced somewhat--it was $4.44 each or something like that. Wouldn't you kids agree that was pretty much a rock-bottom bare-bones price? Or not? Anyway, I hurried on by, to get out of the way so I would not get any grease splattered on me by accident.