20 new of 27 responses total.
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.
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?
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! :)
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. :)
It's grilling time again! Anybody grill anything good yet? I grilled some steaks today and it was just like summertime! :)
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.
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
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?
You might get half a point for that, Mary. Real grilling happens outdoors, though.
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.
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. :-)
A lot of local parks have grills available for public use. I never bother with them though. If I feel like eating outside, I just get something to go from Depot Town and sit down by the river with my dogs.
I've been giving thought to building a brick smoker/BBQ.
Here is a question for my fellow BBQ jockeys: How detrimental would it be to a stainless steel grill if it was not put into a shed or garage for the winter, but instead a cover was put on it? I enjoy grilling even in the winter time and wouldn't want to walk way out to the shed to flip some burgers.
Why even bother with a cover? I've found my bbq survives the elements better without the canvas cover(which for some weird reason attracts earwigs) Then again, it doesn't snow here.
resp:18 Heh, my hubby and I have a Foreman that we use on a regular basis. Though we're not terribly creative with it. resp:21 my parents have always just left their grill out year round (in Michigan). Sometimes it gets covered... In the winter a path to the grill would be the only part that got shoveled.
Sounds like the same thing with my brother and the grill in the yard; he uses it yearround, like my Dad did when he still owned the house and grill...
The nice weather is back so its time to think about grilling outside again. I have a deck at my new place of residence so I'll be spending more time outdoors than I did this previous year. However, I gave away my portable gas grill before I moved back to MI [as the movers wouldn't take it and I didn't have room for it in my car]. So now I need to decide if I want to get another little gas grill [so very easy to use!] or a hibachi or a regular charcoal grill. It'll have to be inexpensive and I probably should get some kind of table to set it on for cooking [especially since the grill will most likely be a litte one]. Maybe I can look in the online classifieds [at craigslist]. Anyway, what kind of good recipes and/or techniques do y'all use for outdoor cooking?
So much for the nice weather being back..... I took a rain check that night for a picnic by the river, and haven't been able to collect on it since.
Though it wasn't GRILLED chicken [which would've been so much nicer], the other evening I did take a chicken dinner with me to check out a park near me that I hadn't been to yet. I don't recall seeing any grills there but there might have been but I just didn't notice. It does have a shelter and a bunch of picnic tables.
You have several choices: