In order to celebrate National BBQ Month and their recent partnership as the official supplier of the Kansas City Barbecue Society, Sam's Club is sponsoring my May Giveaway: a $25 gift card redeemable at Sam's Club.
Rules:
- To enter, leave a comment below and tell me about one of your favorite memories of cooking out/grilling or barbecuing.
- If you use the "anonymous comment" option, be sure to leave your screen name in the comment so I can contact you if you are the winner. Something like "EggerinFL from the Egg Forum" or "swibirun from the BBQ Brethren forum" is enough.
- One entry per person.
- Drawing will be held Monday May 17th at 5:30pm Eastern. Comments will be numbered by order received and random.org will generate a random number for the winner.
- Sam's will send the card directly to the winner.
In addition to supporting the KCBS competitive events, Sam's is also going to host a series of "Club Competition and Expo" at some of their locations, which should be fun local events even for backyard cooks like myself.
Speaking of back yard grilling and barbecuing......
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Holy cow, did you know you can grill okra? I had no idea! But it is quick, easy, and tastes ALMOST as good as fried okra. (Which ranks it above stewed okra & tomatoes and boiled okra.)
I know some of you will say, "Ewwwwww okra?" and that's okay, because I don't like certain veggies either but okra is a favorite of mine. Just ignore this post:)
Grilled Okra
1 lb okra, fresh, hole
1 cup of any vinaigrette
Marinade your okra in the vinaigrette for 15 minutes. It could be plain italian dressing or something you made. I did one with fig vinegar, dijon, S & P, lemon juice, and olive oil. Okra goes good with tomato so a sun dried tomato vinaigrette would be good too.
Grill over direct heat at ~400f for about 4-5 minutes per side.
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Flat bbq skewers made it easy for me.
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Served them up with Airline Chicken with Basil Butter (see my Fire Day Friday post over at Our Krazy Kitchen for that recipe).
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Alexis and I both LOVED them. I was skeptical but the grilling brought out that rich nutty flavor you expect from okra and tenderized the pods perfectly.
I think I want to try stuffing a pod with some cream cheese and bacon or something like an ABT and try grilling them. I might even try smoking a few but not sure how that will turn out. I'm thinking high heat is the way to go.