Barbecue and Grill Tips

[sister herb]

Citrus Grilled Fish

Strewing citrus slices over a grill keeps fish from sticking to the rack and infuses it with flavor at the same time. Slice oranges, lemons, and limes about 1/4 inch thick, then spread the fruit generously over a hot grill. Place the whole fish, skin on, on top of the citrus. Cooking times will vary according to the thickness of the fish.

 

[sister herb]

Salt Blends

Sprinkle a custom seasoning onto vegetables and meats before cooking, or pass it at the table.

Combine 1/4 cup coarse salt with 2 to 4 tablespoons mixed ground spices, chopped fresh herbs, or zest (be sure to refrigerate fresh herb and zest blends; discard unused portion after one week). Try mix-ins such as caraway seeds and pepper, thyme and lemon zest, toasted black-and-white sesame seeds, and chile powder and oregano.

 

[sister herb]

Rosemary Stalk Skewers

With its sturdy stalk, rosemary makes a great skewer, infusing grilled food with its garden-fresh flavor. Soak stalks for a half hour before adding meat, fish, or vegetables. You may need to poke through the food first with a metal skewer.

Note: you may also use metal skewer with those rosemary skewers when grill.

 

[sister herb]

Steadying Kabobs

To ensure that kabob ingredients obey when you try to flip them -- instead of staying put as the skewer spins -- spear them on two skewers. The extra handle also decreases the likelihood of meat or vegetables breaking free and dropping into the coals.

 

[sister herb]

New things to grill

Grilled Green Tomatoes with Creamy Basil Sauce

Ingredients

• 1/4 cup mayonnaise
• 1/4 cup fresh basil leaves
• 1 small garlic clove, minced
• 1 tablespoon fresh lemon juice
• 3 green tomatoes
• 1 tablespoon vegetable oil
• Coarse salt and ground pepper

Directions

Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a food processor, combine mayonnaise, basil, garlic, and lemon juice, and process until basil is finely chopped and sauce is smooth (add 1 to 2 teaspoons water if needed). Cut green tomatoes into 1/2-inch-thick slices, brush with vegetable oil and season with salt and pepper. Grill until lightly charred and softened, 2 to 3 minutes per side. Transfer to a platter and spoon sauce over top.

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Grilled Sweet Potatoes with Scallions

Ingredients

• 3 sweet potatoes
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• Salt and black pepper
• 2 tablespoons butter
• 2 scallions, thinly sliced

Directions

1. Step 1 Heat grill to medium. Peel sweet potatoes, and cut lengthwise into 1/2-inch-thick slices. Toss potatoes in a large bowl with oil, thyme, and cayenne pepper; season with salt and black pepper.
2. Step 2
   Grill potatoes, turning frequently, until tender when pierced with the tip of a paring knife, 20 to 30 minutes.
3. Step 3
   Return grilled potatoes to bowl; add butter, and break potatoes into large pieces with the side of a spoon. Toss in scallions, and serve.

 

[SonOfAdam]

saliva coming out of my mouth, i have to go eat now...

 

[SonOfAdam]

Do you like gas BBQ's or charcoal/wood?

I like both, but the smokey taste from charcoal/wood is very unique and more flavor-able than gas.