It's BBQ season... I need ideas for the grill!!!!!

[Mrs. Kamakiri]

Since I do all the cooking here I need some ideas on what different things i can bbq.

I know the routine of hambugers, hotdogs, sausage, chicken,pork, and steaks. But there has to be others, any ideas?

(Keeping in mind if given any receipe ideas that My dear husband doesnt eat alot of veggies... so i try not to cook with alot of them)

[opt80]

Barbequed peas,ymm.Sure you only get one or two and the rest fall through the grill.

Seriously though,fish is delicious,just don't inhale the smoke you'll get a haddock.

Best,
Alan

[luvvinvinyl]

Planked Salmon. take a clear cedar board, about 7/8" thick, the size of your Salmon fillet. soak it in water for a couple days (the board, not the fillet) Season your fillet to taste, I like a little lemon and tarragon. Fresh dill is nice, too. or Garlic. Place the fish directly on the board, place the board on the grill, on med-low, depending on your grill. You should be able to hold your hand just above the grill, for several seconds, without discomfort. close lid, and let 'bake' until juice is clear, between layers. About 15 mins/lb is a good guide, but pry open at the thickest part, to check.

[luvvinvinyl]

Does Tim like onions? Take a sweet onion (Vidalia, Texas 1015, Maui), peel and cut in half, or in 1" slabs, if very large. Place cut side down, on hot grill. Surface will brown, and onion will start to soften. Turn, and drizzle seared side with Balsamic vinegar, or red wine, or lemon juice, your choice. I like the balsamic, then just before serving, a little butter on top.

Most guys don't think of onions as veggies.

[luvvinvinyl]

shrimp on skewers? get large shrimp, and some thin bamboo skewers. Lay out the shrimp in rows, alternating heads and tails. run two skewers into the rows, one on each, kind of like train tracks. When you pick them up, the shrimp won't spin. Marinate for grilling, about ten minutes, in your favourite flavours. Garlic, lemon, whatever you like. grill quickly. You only have to turn them once. Brush on a sauce, immediately after turning. Serve. I like a passion fruit and garlic sauce, or a satay(peanut), even a teriyaki.

[luvvinvinyl]

Change up your chicken. Grill chicken breasts, on one side, and, after turning, put a spoonful of sauteed onions on top. Drizzle with wine, then top with a slice of Monterey Jack cheese. I like a strong red, I often have a Valpolicella hanging around, but whatever you like to drink will work.

[luvvinvinyl]

gotta go to work, now. Bye, Steph.

[Mrs. Kamakiri]

gotta go to work, now. Bye, Steph.


Aww thanks much for your help.

Tim considers all things vegies. Put it this way he eats peas, corn, green beans and lima beans. Oh and of course potatoes. I think thats it.

Although ihave to admitt I do not do alot of seafood. But it sounds wonderful.

[botrytis]

Try fresh pineapple slices on the grille. Drizzle with lemon juice and sprinkle with brown sugar. Grille until soft (about 10 minutes).

Dave

[botrytis]

...or Take Asparagus and wrap in a foil pack and drizzle with a little olive oil. You can add chopped garlic and onions. Season with salt and pepper. Throw pack on grille for about 15 minutes - YUM!!

Dave

[Kamakiri]

...or Take Asparagus and wrap in a foil pack and drizzle with a little olive oil. You can add chopped garlic and onions. Season with salt and pepper. Throw pack on grille for about 15 minutes - YUM!!

Dave

:yuck:

[luvvinvinyl]

...so no go, on the onions?

[luvvinvinyl]

Debone chicken thighs, into a flat thin rectangle. when grilled, this fits nicely on a bun. Marinate in whatever you like, cook slowly on a grill, delicious chicken burgers, toppings to taste.

Can't beat 'home-grown' tomatoes on these.

[hpsenicka]

stop already.... you're making me drool!

[luvvinvinyl]

cut pork shoulder (inexpensive) into 1" cubes, marinate for 24 hours. I use Garlic, peppers, olive oil, white vinegar, salt, pepper, fresh herbs, (whatever you have, basil, oregano, thyme, experiment) Put marinade and meat in a ziploc bag, and turn every 3-4 hours. Thread meat on skewers, grill over low grill, until done. Meat should not be well browned or hard on edges.

Serve it in buns, or on flat bread, with mustard or onions or tomatoes, or...

Oh, just before it comes off the grill, squeeze some lemon juice over it.

For fun, eat it right off the stick.

Really good with grilled corn on the cob.

[hpsenicka]

LV.. I'm going to nominate you to be in charge of the grill at Shelby1420's place when the plans for a Southern Ontario gathering start to come together!!!

[Reel 2 Reel]

How about ..........















Burssels Sprouts!!!!!!! :banana: :banana: :banana:

[Dave918]

Burssels Sprouts!!!!!!! :banana: :banana: :banana:

Yum, Yum with a fart chaser! :banana: :D

-dave

[luvvinvinyl]

Gary, I have grilled Brussels Sprouts, on a plate that fits on my grill. Soak 'em in cold water, don't forget to cut an 'x' in the bottom, a little butter, s&p, some lemon juice, and dust with a little freshly grated parmesan.

MMMMM!

Henry, as long as everybody likes onions and garlic, I would be happy to rustle up the grub. Can't seem to find my way around the grill, without onions and garlic.

[luvvinvinyl]

That reminds me. We already talked about the grilled onions, how about 'Russian peanuts'? Slow-roasted whole cloves of garlic, lightly salted. Sweet and mild.

Yummy!

[luvvinvinyl]

Take some small pork loin slices, and beat them out, thin. Be careful not to perforate them. You want something almost as big as your hand. Stuff with Swiss or Mozzarella, sliced mushrooms and/or prosciutto strips, and roll them over, with a bit ov overlap. Tie with thread, or pin with toothpicks. I like to tie them, as I can seal off the ends. Grill slowly, meat will cook, and stuffing will be wonderful. Melted cheese, tender mushrooms, prosciutto. Careful, they're messy.

You can do this with veal scallopini, but it is way more expensive, and the veal can get tough on the grill.

[luvvinvinyl]

Here's Grumpy's favourite. Can't beat a good steak. Try it this way, for company.

Get about 3-4 pound top sirloin, from just behind the porterhouse. Sear both sides, on a hot grill, then remove, and let the grill cool off. Lay this baby on the slow grill, drizzle some ballsy red wine, or your favourite brew, over top. Close the lid, and come back about every twenty minutes, and repeat. after about 90 minutes, turn, and continue. Should take 2-1/2 to 3 hours. Carry it to the table, and slice, thinly, on the bias. Everybody gets the steak they want, med-rare to well done. Just take the slices you want. Should serve 6-8 people, or Grumpy and me. :banana:

[hpsenicka]

Ernie... I'd be honoured to assist the master.... always try to learn from the best!

[luvvinvinyl]

Fire...





Meat...





GOOD!

[luvvinvinyl]

That would be fun, Henry!

For the 'health-concious', we can grill up some halibut steaks, one of my favourites. Just a little oil, to keep them from sticking. After plating, a little lemon, if you like. Some dill is good, though not everyone cares for fresh dill. A white wine and garlic reduction, with a little butter for finish, makes a wonderful sauce for grilled halibut, if you want to dress it up. You can liven the sauce up with herbs of your choice, or some cream, though I like it plain, myself. You can cook this on the side of the grill, in a small, all-metal pot, while you grill the fish.

[luvvinvinyl]

Steph, maybe the best recipe for the grill is for me to come up there, and whip up some of my favourites, for you to enjoy. Even some vegetables!


See, Tim, you thought Army and Mike were suckups? HAH! Amateurs. :lmao:

[OvenMaster]

LV after reading all this I think I need to take out "amateur chef" from my occupation in my profile! Your ideas make my journeyman "just so long as it doesn't burn" cooking look like day-old hospital food. :D These all sound great; I'm saving these ideas!
Tom

[luvvinvinyl]

Tom, at a very early age, I discovered that I like to eat good food. My mother, wise woman that she is, told me that I had better learn how to cook. First bellied up to the kitchen counter, working beside her, at age 4. Stirring, measuring, tasting. It took off from there. Over the many years, I have made a few disasters, but too few to mention. I have learned a lot, about food, and about myself.

We all know the old adage, "The way to a man's heart..." Well, the converse of that is, "The way to a woman's heart is through her kitchen." In High School and university, flowers and candy didn't carry anywhere near the clout that a beautiful plate of food does, "Here's something I whipped up, just for you". :naughty:

Parents of small children, get them into the kitchen, working beside you. They will love cooking, and they will love you, for giving your time.
They won't forget.

[Mrs. Kamakiri]

Ernie,

Wow... You definately have some great ideas. Worth trying them all out, at least the ones i know Tim will eat. :)

I would be honored for you to cook for me. Tim has never learned to grill, although on our little camping adventure He did cook hot dogs.

Actually Tim i think can only make one dish hamburger helper. MMM can we tell Im the cook here??????

Thanks again for all the wonderful ideas..

Oh and dave I agree with Tim.. asparagus Yuck!!!!! Rather eat brussel sprouts.

[luvvinvinyl]

Hot dogs? It's a start. And, he won't starve, if he can make hamburger helper. If we get him to start making it from scratch, it's just a small step to making your own sauce, then...

If you like, with a little guidance, as to likes and dislikes, I can narrow the focus, and give you some more recipes that may get a better reception.

In spring, wild asparagus grows along the roadsides. I have a recipe for a cold baby asparagus salad that might make you change your mind. Only good in spring, with fresh-picked spears.

It is always the cook who is honoured by the diners who enjoy the meal. It would be my pleasure.

[Mrs. Kamakiri]

Your the :king:

Anytime you want to chat.. Ernie just let me know. Im usually free all day.. but im ususally not on AK alot, but im always checking my email.

[opt80]

Good God Ernie,that was a cookbook!I thought I could grill but like Tom I am in awe. I once took a cheese sandwich to the police station,had it grilled!

Alan

[luvvinvinyl]

Did the sandwich get out alive?

[opt80]

They shot it! Looked like,well you know,swiss cheese!

[luvvinvinyl]

What I really need to do is head south, and have some of you good ol' boys teach me how to make BarBQ. Never found the knack. Somebody's gonna have to show me, I think. Always learn better by watching.

So, who has the chops for BarBQ? JD? Anybody?

(Yes, Alan, that was just for you!)

[luvvinvinyl]

Your the :king:

Anytime you want to chat.. Ernie just let me know. Im usually free all day.. but im ususally not on AK alot, but im always checking my email.

*blushing* Thanks, Steph. I've got a few irons in the fire, for the next two weeks, or so, but after that, expect me to accept your kind invitation.

[tentoze]

Depends on what you mean by barbecue. I can tell you how to cook ribs so good that if you put one on top of yr head, yr tongue will beat yr brains out trying to get to it.


What I really need to do is head south, and have some of you good ol' boys teach me how to make BarBQ. Never found the knack. Somebody's gonna have to show me, I think. Always learn better by watching.

So, who has the chops for BarBQ? JD? Anybody?

(Yes, Alan, that was just for you!)

[luvvinvinyl]

Now, THERE'S a menu for a visit, for sure. I love ribs. But, no, 'toze, by BarBQ, I mean a big pile of pulled pork or beef, or even chicken, cooked for several hours, into a delicious gooey mess.

[Mrs. Kamakiri]

Well this is where i get ashamed. I cant bbq on the grill. To me it ends up getting dried out.

So when i want bbq i do it in my crock pot. Its always so tender and all when its done. (I get the best sauce from grump and nancy. - i do a special order from Michigan :D )

Ask shelby1420 he had some of my bbq for dinner when he came by. I think i made pork that evening.

[luvvinvinyl]

Well this is where i get ashamed. I cant bbq on the grill. To me it ends up getting dried out.

So when i want bbq i do it in my crock pot. Its always so tender and all when its done. (I get the best sauce from grump and nancy. - i do a special order from Michigan :D )

Ask shelby1420 he had some of my bbq for dinner when he came by. I think i made pork that evening.

Crock pot? There's an idea. Not traditional, but, whatever works. Grump and Nancy supply the sauce? They're pretty close. And, I'm going there anyway!

Rick already raved about your meal, in his thread, so it was a hit.

I'll have to get the crock pot down off the shelf, and dust it off. Thanks for the tip.

[tentoze]

Now, THERE'S a menu for a visit, for sure. I love ribs. But, no, 'toze, by BarBQ, I mean a big pile of pulled pork or beef, or even chicken, cooked for several hours, into a delicious gooey mess.

If you have a smoker, it's easy. If you don't, settle for hotdogs.

[BeerCan]

The only way to make BBQ is with a smoker. its next to impossible on a grill.
I have a weber smkey mountain. I highly recommend it. Once you figure it out its easy to make great BBQ
http://www.weber.com/bbq/pub/grill/2005/charcoal/cg_sg_smk.aspx

[Dave918]

Depends on what you mean by barbecue. I can tell you how to cook ribs so good that if you put one on top of yr head, yr tongue will beat yr brains out trying to get to it.

Just the way I like 'em!! Or at least it used to be. Grilled chicken or fish is all that's on the menu anymore :sigh:

-dave

[Mrs. Kamakiri]

They dont supply the sauce.. We pay them for it. Just when i get low I have to let them know i need a bbq run lol :D

Im sure that dave and nancy dont mind too much.

Its great sauce. I finally found one that i like and its not local to me. Bummer!

[outlawmws]

Well this is where i get ashamed. I cant bbq on the grill. To me it ends up getting dried out.

So when i want bbq i do it in my crock pot. Its always so tender and all when its done. (I get the best sauce from grump and nancy. - i do a special order from Michigan :D )

Ask shelby1420 he had some of my bbq for dinner when he came by. I think i made pork that evening.

Got several faves, but first...

Get a Weber kettle and keep the top on. Use indirect heat, meaning after the coals are going, stack them to the sides and cook in the middle. they sell wire "dams" to hold them

This give you a "baking" effect that cooks more evenly with less chance of charcoaling the outside.

Even Tim could learn to cook this way... :yes: :yes: :yes:

They also sell a drip pan for the middle section and you can cook a turkey this way and collect the drippings for gravy.

Hmm Turkey...

12 min a pound un-stuffed
14 min a pound stuffed. After the first hour add 8 briquets per hour per side. (through the gap by the handles)

I always need about 30-40 min more than the formula, but I use a meat thermomiter to insure cooking it fully

I just did one last Sat. Leftovers all week... :D

If your interested, my wife has a rice based stuffing that is unlike any stuffing you ever had. It has pork and other stuff in it and definetly has a "meaty" flavor (BTW, I hate bread stuffings, but love this stuff)

Trout:

Fresh trout, roll in flour, add butter and wrap in foil. cook till tender (won't take long!)

Boil chicken parts for 15-20 min, This pre cooks it somewhat, and then marinade in your favorite BBQ sause.

I have a secret homemade BBQ sause for chicken, (Low salt too!) but if I told you I'd have to kill you! :yes: :D

Cook indirect, again wont take long as the boiling pre cooks part of it and kills the salmonila.

I have a great marinade for tri tip, ( well not "Mine" I "borrowed" it :D ) you also can cut "slots" in the meat and insert cloves of garlic. These add flavor and can be eaten or left out as you eat the meat. Again, indirect cooking.

1/3 Cup oil
1/4 cup soy sauce
1 Tsp sugar
1 tsp dry ground ginger
1 tsp dry hot mustard
2 cloves of finely chopped garlic
mix it up and use...

Hmmm... Vegies.

Steam them. get a steemer "basket" (cheap in any G store)

Frozen peas, corn, green beans. butter to taste. :yes:

Lima beans: Just say :no: !

Fresh baby carrots, or cut carrots ( like the baby better)

Red or new potatoes. cut up to steam.

Ever tried hawaian sweet rolls? or bread? Its a great addition espesially heated up and buttered!

I can do all the above (and do, I hate canned food), up camping/hunting. I have my whole hunting crew vieing to think up gourmet meals when it's thier turn to cook! :naughty:

[Kamakiri]

It's called Sweet Baby Ray's.....great stuff!

And it's not that I can't cook, but I just have no desire to. When I'm hungry, I'm hungry. Five minutes from start to mouth is about right. If I had to live on my own my fridge would be filled with frozen burritos, fresh brewed unsweetened tea, and Budweiser. Nothing else.

[Mrs. Kamakiri]

That is absolutley wonderful.

Hey Tim lets try this. :thmbsp:

Hey guys that would be right on for Tim, Lucky hes not a bachlor anymore.