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| Topic: Favorite things on the grill | |
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so I'm big into grilling. charcoal. some of my favorites:
Jalepeno's stuffed with cream cheese and wrapped in bacon Green beans, onions, bacon, and garlic in foil Burgers stuffed with cream cheese and jalapeno or bacon bacon wrapped sirloins Tequila lime homemade jerky smoked roast with garlic blackened catfish and shrimp i suppose those are my favorites, anyone else have anything they like on the grill? Im always looking for new ideas. I still havent perfected ribs, which is driving me crazy. Ill get there one day though |
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Great! I'm trying to keep my mind off the mid-afternoon hunger pains and this is what I stumble onto!!!
  I also love squash, zuchini and purple onion on the grill. Drizzle them with a little bit of olive oil! YUM!!! 
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pineapple.
:D |
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Edited by
MelodyGirl
on
Fri 11/05/10 02:01 PM
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All veggies (cuz I'm a vegetarian)!
I make a really good open-faced portobello mushroom on the Q. - Large portobello cap - Favorite cubed veggies: squash, zucchini, red potatoes, etc. - Feta Cheese - Diced Garlic to taste - Marinade: smoke, olive oil and fresh squeezed lemon The night before you BBQ, place mix ingredients of marinade, veggies, garlic and mushroom cap in Tupperware over-night. Place mushroom cap upside down on the outside of the grill to prevent cooking too fast and burning (about 3 minutes). Flip cap and spoon the rest of the ingredients in the cap and top with feta cheese. If you use potatoes, zap in the microwave to cook first. Most other veggies are OK without pre-cooking. Make a tent out of foil to cover the cap and keep it on the grill for 2-3 more minutes. |
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All veggies (cuz I'm a vegetarian)! I make a really good open-faced portobello mushroom on the Q. - Large portobello cap - Favorite cubed veggies: squash, zucchini, red potatoes, etc. - Feta Cheese - Diced Garlic to taste - Marinade: smoke, olive oil and fresh squeezed lemon The night before you BBQ, place mix ingredients of marinade, veggies, garlic and mushroom cap in Tupperware over-night. Place mushroom cap upside down on the outside of the grill to prevent cooking too fast and burning (about 3 minutes). Flip cap and spoon the rest of the ingredients in the cap and top with feta cheese. If you use potatoes, zap in the microwave to cook first. Most other veggies are OK without pre-cooking. Make a tent out of foil and keep it on the grill for 2-3 more minutes. That sounds very good in a vegetarian kinda way. That would be good with those bacon wrapped jalapenos that other brother posted...... 
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Hi Jeff!! Thanks!!
The good thing about most of the stuff listed by everyone is they are small portions so a person CAN have samples of everything. I love having a little of everything rather than just one big item. Of my BBQ creations, my boyfriend loves this one the most: Prosciutto Wrapped Shrimp  - A dozen large, deveined shrimp - Lean prosciutto strips enough for 12 shrimp - Bread crumbs - Pine nuts - Finely grated parmesan cheese - Olive Oil - Minced Garlic - Cilantro - Basil - Salt and Pepper With a mini food processor, flash blend Cilantro, Basil, garlic pine nuts and bread crumbs. As far as "how much” of any ingredient, use equal portions or to taste. Brush Shrimp with olive oil. Lay out strips of prosciutto and spoon ingredients from processor onto strips. Top with a generous layer of parmesan cheese. Take a shrimp, start at one end of the prosciutto strip and roll up shrimp in a "blanket"; secure with a plastic tooth pick. Wood tooth picks might leave splinters. Place wrapped shrimp on the outside of the BBQ and flip each once after about 4-6 minutes on each side. Brush with olive oil if needed. |
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i grill year round, love it. we even shoveled a path to the grill during "the blizzard" last year when the electricity went out for a few hours to grill some hot dogs. veggies, meats, seafood, it's all better on the grill :)
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Hi Jeff!! Thanks!! The good thing about most of the stuff listed by everyone is they are small portions so a person CAN have samples of everything. I love having a little of everything rather than just one big item. Of my BBQ creations, my boyfriend loves this one the most: Prosciutto Wrapped Shrimp - A dozen large, deveined shrimp - Lean prosciutto strips enough for 12 shrimp - Bread crumbs - Pine nuts - Finely grated parmesan cheese - Olive Oil - Minced Garlic - Cilantro - Basil - Salt and Pepper With a mini food processor, flash blend Cilantro, Basil, garlic pine nuts and bread crumbs. As far as "how much” of any ingredient, use equal portions or to taste. Brush Shrimp with olive oil. Lay out strips of prosciutto and spoon ingredients from processor onto strips. Top with a generous layer of parmesan cheese. Take a shrimp, start at one end of the prosciutto strip and roll up shrimp in a "blanket"; secure with a plastic tooth pick. Wood tooth picks might leave splinters. Place wrapped shrimp on the outside of the BBQ and flip each once after about 4-6 minutes on each side. Brush with olive oil if needed. Damn that sounds good and I have no idea what prosciutto or pine nuts are....... 
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Hi Jeff!! Thanks!! The good thing about most of the stuff listed by everyone is they are small portions so a person CAN have samples of everything. I love having a little of everything rather than just one big item. Of my BBQ creations, my boyfriend loves this one the most: Prosciutto Wrapped Shrimp - A dozen large, deveined shrimp - Lean prosciutto strips enough for 12 shrimp - Bread crumbs - Pine nuts - Finely grated parmesan cheese - Olive Oil - Minced Garlic - Cilantro - Basil - Salt and Pepper With a mini food processor, flash blend Cilantro, Basil, garlic pine nuts and bread crumbs. As far as "how much” of any ingredient, use equal portions or to taste. Brush Shrimp with olive oil. Lay out strips of prosciutto and spoon ingredients from processor onto strips. Top with a generous layer of parmesan cheese. Take a shrimp, start at one end of the prosciutto strip and roll up shrimp in a "blanket"; secure with a plastic tooth pick. Wood tooth picks might leave splinters. Place wrapped shrimp on the outside of the BBQ and flip each once after about 4-6 minutes on each side. Brush with olive oil if needed. Damn that sounds good and I have no idea what prosciutto or pine nuts are....... i agree that sounds soo good!! thanks for posting that melody!! 
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Hahaha my grill is on my covered patio so there is not a week I don't grill. Matter of fact all my meats are done on the grill year round....
Ohhhh those stuffed Jalapeno Peppers add cooked sausage to the cream cheese You can actually fix those in the oven as well bake for approx 10 minutes or longer if needed we fix them without the bacon as well... matter of fact just had some this last Saturday.... |
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I'd have to say one of my best is a Pork Loin Roast with a Pineapple/Papaya/Mango glaze. I'll save some of the sauce back for just pouring over the meat. Mmmm, that's living!!
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Damn that sounds good and I have no idea what prosciutto or pine nuts are....... Prosciutto is a dry Italian ham sliced paper thin and pine nuts come from pine trees. They have a buttery taste!
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Damn that sounds good and I have no idea what prosciutto or pine nuts are....... Prosciutto is a dry Italian ham sliced paper thin and pine nuts come from pine trees. They have a buttery taste! I was kind of hoping JW was joking about not knowing what pine nuts were haha
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pineapple, with honey and lemon and a bit of pepper brushed all over it...mmmmmmmmmmm
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i already mentioned pineapple kc.
you fatty. |
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ooohh, so i guess you are the
only one that can like it? don't make me sit on you! |
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yeah i am.
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ooohh, so i guess you are the only one that can like it? don't make me sit on you! Hahaha sit on it, Potsie |
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it.
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All veggies (cuz I'm a vegetarian)! I make a really good open-faced portobello mushroom on the Q. - Large portobello cap - Favorite cubed veggies: squash, zucchini, red potatoes, etc. - Feta Cheese - Diced Garlic to taste - Marinade: smoke, olive oil and fresh squeezed lemon The night before you BBQ, place mix ingredients of marinade, veggies, garlic and mushroom cap in Tupperware over-night. Place mushroom cap upside down on the outside of the grill to prevent cooking too fast and burning (about 3 minutes). Flip cap and spoon the rest of the ingredients in the cap and top with feta cheese. If you use potatoes, zap in the microwave to cook first. Most other veggies are OK without pre-cooking. Make a tent out of foil and keep it on the grill for 2-3 more minutes. That sounds very good in a vegetarian kinda way. That would be good with those bacon wrapped jalapenos that other brother posted...... |
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