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| Author |
Message |
denise
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Summer Grilling
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Jul 5 21:39 UTC 1995 |
Here it is, July already, and no BBQ item!! As always,
I'm looking for recipes/ideas for outdoor grilling...
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| 27 responses total. |
omni
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response 1 of 27:
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Jul 6 06:10 UTC 1995 |
here's an idea.... you grill, I eat.
but use plenty of BBQ sauce.
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eeyore
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response 2 of 27:
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Jul 6 14:15 UTC 1995 |
the best things on the grill will forever and always be cherry tomatos and
red pepper strips. :9 served next to a mixture of grilled sausage, lamb
chops, pork chops, and steak strips, how can you go wrong? :)
(this a family favorite meal...we have to sit for quite some time afterwards
before we waddle away, 'cause we'e al eaten so much! :)
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md
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response 3 of 27:
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Jul 6 17:13 UTC 1995 |
I make a similar meal on skewers, including onion chunks, cherry
tomatoes, pepper strips (red, green and yellow), and the meat
du jour. Usually chicken or sausage. Marinate the chicken chunks
first in Italian dressing or something.
If there's time in the morning, I'll cook breakfast sausages on the
grill.
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eeyore
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response 4 of 27:
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Jul 7 06:42 UTC 1995 |
my dad once did a pizza on the grill...if you like a smokey flavour , it's
great! the only proble was the fact that the bottom was burned beyond
ediblity...but i'm sure that there's a way to fix that...
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mcpoz
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response 5 of 27:
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Jul 9 21:32 UTC 1995 |
Does anyone have, or know about the pros & cons of an electric grille? We
have seen a couple of articles about them, but they apparantly are not
commonly sold. The grille I am asking about is an electric substitute for
the Weber type charcoal grille, or a substitute for an outdoor gas grille.
A past article in the AA news listed a Thermos brand grille and rated it
highly.
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gal
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response 6 of 27:
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Jul 15 02:46 UTC 1995 |
I have an electric grille. Works great and it's three or four years old. I
use it a lot in the winter time, it just does not have the same flavor as a
char grille. I don't remember the name and it's not written anywhere on it.
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mcpoz
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response 7 of 27:
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Jul 15 12:57 UTC 1995 |
gal: Thanks - do you remember where you bought it?
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chelsea
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response 8 of 27:
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Jul 15 13:02 UTC 1995 |
I went to a Med-Sport cooking demo at Kitchen Port a few months ago
where Lizzy Burt shared a wonderful technique for grilled or roasted
veggies. Put 1 Tbsp. Olive oil, 2 Tbsp. Kitchen Bouquet browning
sauce, and 1/4 cup soy sauce into a little spray bottle. Slice up
whatever veggies you prefer (zucchini sliced in thirds the long way),
quartered red, yellow, and green peppers, eggplant rounds, portabello
mushroom "steaks", Vidalia onion slices, etc.. Place them on a grill
or under a broiler, spritz once or twice turning as needed, until
done to your preference. Very low fat, looks great, and tastes
wonderful. Use 'em as leftovers, cold, on good bread, to make
a tasty veggie sandwich the next day.
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abchan
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response 9 of 27:
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Dec 22 16:28 UTC 1996 |
My family always runs into the problems of barbecuing more food than we can
eat. If the neighbors are home, we just invite them over to join us, but if
no one is around, they end up sitting around as leftovers. Anyone have any
other ideas about what to do with them or how to make sure you don't
barbecue too much food?
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eeyore
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response 10 of 27:
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Dec 26 04:02 UTC 1996 |
in my family, there is no such thing as too much...if there's some left, it's
tomorrow nights dinner or lunch or somethign! :)
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qt314
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response 11 of 27:
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Dec 28 01:01 UTC 1996 |
I have a recipe for shishkabob that uses fresh Tuna, or Swordfish instead of
the beef or chicken. It always turns out Yummy!! I also try using different
types of veggies, like eggplant and zucchini. :)
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danr
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response 12 of 27:
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Apr 26 00:43 UTC 1999 |
It's grilling time again! Anybody grill anything good yet? I grilled some
steaks today and it was just like summertime! :)
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md
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response 13 of 27:
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Apr 26 14:01 UTC 1999 |
We grilled some "Ultimate Kabobs" from Market Square
week before last, and barbeque chicken last week.
I'm grilling some eggplant in a day or two, along with
other veggies.
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iggy
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response 14 of 27:
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Apr 27 21:00 UTC 1999 |
i've been grilling for a while already.
a quick, but elegant throw together meal for company is kabobs.
smallish beef chunks marinated in garlic and worchester, and
arranged in stripes on a cookie sheet the veggies: pearl onions,
cherry tomatoes, mushrooms, bell peppers(green,red,yellow).
if you want to be fancier, use sliced corn-on-the-cob also.
guests assemble and grill their own.
appetizers. brie, french bread, white grapes and apple slices.
mm
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mary
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response 15 of 27:
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Apr 28 11:56 UTC 1999 |
I've become so lazy when it comes to grilling - it seems to
take too much advance planning to have the grill cleaned and
the fuel on hand. But I do use my indoor grill pan regularly.
Does that count?
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danr
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response 16 of 27:
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May 27 15:16 UTC 1999 |
You might get half a point for that, Mary. Real grilling happens outdoors,
though.
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bmoran
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response 17 of 27:
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Jul 1 02:05 UTC 1999 |
I grabbed some lamb patties at Sparrow meats in Kerrytown, Pretty yummy,
change of pace from beef. Leftovers made a great pasta sauce a few nights
later.
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denise
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response 18 of 27:
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May 10 01:02 UTC 2006 |
We're getting into grilling season yet again-for those of you with grills to
cook outdoors with. Sure wish I had a yard or balcony too use to cook outside
with... [Will have to find some picnics or something this summer as an excuse
or hope my brother will invite me over to cook out from time to time.]
I could dig out my George Forman, though, too. :-)
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