Grillin’ with the Monks?
The gray-robed monks in the St. Ambrose Retreat House on Long Island’s Gold Coast have become well known for their barbecuing prowess. They have written a book on barbecuing, host their own weekly BBQ television show, and offer their own line of barbecuing tools and utensils. For fundraisers, parties and other special events, having an event at St. Ambrose, hosted by Grillin’ with the Monks, has become a very fashionable thing to do.
Thursday, August 11, 2011
Tuesday, July 26, 2011
How about real-life Lutheran monks?
See a fascinating interview at http://www.hereiwalk.org/2010/09/24/interview-with-fr-richard-g-herbel-lutheran-monk/
Thursday, June 23, 2011
Prep Time: 15 minutes
Cook Time: 20 minutes
2 fresh peaches, split in half, pit removed
½ cup fresh blueberries
¼ cup brown sugar
2 tablespoons unsalted butter or margarine
1. Preheat grill to medium heat.
2. Tear off 8 10”x10” square (roughly) sheets of aluminum foil.
3. Place one half of the peach on top of two sheets of foil, pit side up.
4. Fill the pitted area with brown sugar, and top with a pat of the butter or margarine.
5. Place the blueberries on top.
6. Double wrap the whole thing ensuring that it is sealed tightly. The double wrap prevents leakage and burning.
7. Do the same with the other three halves of the peach, yielding four total foil packs.
8. Place them over direct heat on the grill and cook until the peaches are soft when squeezed gently with a pair of tongs – about 20 minutes.
9. Remove from grill and let stand about 3 minutes. Carefully open the foil. Caution, steam will come out. Enjoy warm.
Friday, June 10, 2011
A good friend, Pastor Brian Noack, is a great source of ideas for the monks. Here is Pastor Noack’s recipe for BBQ Grilled Corn. Enjoy!
Prep Time: 5-10 minutes
Cook Time: 30-40 minutes
4 ears of corn, husks on
1 cup of your favorite barbeque sauce
1. Preheat your grill to medium-high heat.
2. Peel back the layers of husk on each ear of corn without removing them (leave them attached at the base).
3. Remove all the corn silk and discard.
4. Carefully pull the husk back up over the corn so that it returns to its original condition. The husks will help to steam the corn during cooking.
5. Place the corn on the grill over direct heat, and cook 25-35 minutes depending on size, rotating occasionally. If necessary, you may use a squirt bottle of water to keep the husks moist during cooking.
6. Once the corn is cooked through, carefully peel back the husks once again. Caution, the corn will be HOT. You may leave them attached at the base to have a better handle to eat it with after completion.
7. Baste the corn with the barbeque sauce on all sides and return to the grill.
8. Cook, rotating every couple of minutes until the sauce has caramelized on all sides.
9. Remove from the grill, let cool slightly, then enjoy warm.
Instead of using barbeque sauce, try it also with garlic butter, butter and blue cheese, or a butter and hot sauce (such as Tabasco) blend.
Tuesday, February 15, 2011
But there's a real-life group of enterprising monks at the Saint Joseph Abbey in Louisiana who have gone into the casket-making business to support themselves. Unfortunately, the funeral industry doesn't like competition, and it's using the government to stop the monks and their Saint Joseph Woodworks casket effort.
By the way, Jesus was a carpenter, right?
The Institute for Justice has taken up the monks' cause in court.
Read all about this sinful tale of government abuse here.