I have got a craving for something different done on the grill?!


Question:

I have got a craving for something different done on the grill?

whats your favorite recipe done on the grill.


Answers: Cedar planked salmon
1 3-4lb filet of salmon
1 cedar plank - 1 to 2 inches larger then filet of salmon all the way around
3 tablespoons of olive oil for brushing the plank
3 tablespoons of olive oil for drizzling over salmon
1 cup brown sugar
1/2 cup Salt
2 oranges zested
1 large head of garlic peeled and chopped very fine
2 large onions peeled and sliced thin
1 cup basil

Soak the planks in water for a couple hours prior to cooking- some grocery stores sell the planks, william sonoma has them, or buy untreated cedar planks at teh lumber yard.

Mix salt, brown sugar, and orange zest and spread it generously on both sides of salmon filet. This procedure can be done 1 to 2 hours in advance.

Brush one side of the plank w/ olive oil, spread garlic puree on the plank. Place salmon filet on top. Sprinkle the salmon filet w/ garlic. Cover generously w/ sliced onions and then drizzle w/ remaining olive oil.
Place the planked salmon directly on the grill. Let it set on fire, let it burn to the edges of the salmon. Place a lid over the grill to smother the fire and cook salmon for approximately 10 to 15 minutes. Use probe thermometer to be sure. 120F is medium rare.


Serve with roasted potatoes with dill and butter, and some green beans or asparagus. I get all my recipes from you . . .lol. I grill fresh vegetables from the garden, do them after the meat on the cooler coals this is so good.

Grilled Lemon Herb Pork Chops

INGREDIENTS
1/4 cup lemon juice
2 tablespoons vegetable oil
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
6 (4 ounce) boneless pork loin chops

DIRECTIONS
In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.
Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.
Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done. I do salmon steaks, dabbed with real butter and sprinkled with Old Bay seasoning.
Grill about 10-12 minutes until salmon flakes.

Add grilled zuchinni (tis the season) for a veggie. Slice zuchinni about 1/4 inch. Marinade in italian dressing and place directly on the grill for 5-6 minutes. Should be firm but not crunchy. Me being mexican, this is what i eat from the grill:
chorizo (mexican sausage)
porkchops
lemon marinaded chicken
onions
banana peppers
arachera (steak)
cecina (different kind of steak) You should try grilling asparagus on the grill. Its actually really good. Mmm, I actually have a craving for that now... lmao. pears on the grill are really great. totally different and somehting that really comes out well. coat the pear with a little olive oil first so it doesnt stick, make sure you scoop out the center and when it comes off the grill you can fill it with a little vanilla ice cream I tried this the other night and it was a big hit!

The only part that didn't go over to well was the marinade for the veggies. A bit too much for the kids.

Build-Your-Own Shish Kabobs Recipe courtesy Bob Blumer
Show: The Surreal Gourmet
Episode: Some Assembly Required





Meats for Kabobs:
Dijon-Rosemary Steak:
1 tablespoon Dijon mustard
2 tablespoons fresh rosemary, stemmed
4 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound sirloin steak, cut into 1-inch cubes

Citrus-Tarragon Chicken:
1 orange, zested, then juiced, remainder discarded
1 lemon, zested, then juiced, remainder discarded
1 lime, zested, then juiced, remainder discarded
4 cloves garlic, minced
1 tablespoon fresh tarragon leaves
1/4 cup soy sauce
1/4 cup canola oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

Lemon-Garlic Shrimp:
3 cloves garlic, minced
2 shallots, minced
1 bay leaf (fresh or dried)
2 tablespoon fresh thyme leaves
1/4 cup finely chopped fresh Italian parsley
1 teaspoon chili pepper flakes
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 pound (16 to 20 count) shrimp, shelled and deveined

Veggies For Kabobs:
Bell peppers
Onions
Cherry tomatoes
Mushrooms
Italian squash
Baby potatoes, boiled until cooked through
Corn on the cob, husked and sliced into 1/2-inch-thick rounds

Balsamic Basting Vinaigrette for Veggies:
1/4 cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper
If using bamboo skewers, soak them in water for 1 hour to retard charring.


Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Cut vegetables into bite-size pieces.

Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.

Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.

Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.

Recommended beverage: Beer 1 corn on the cob per person
aluminum foil
butter and salt

Take the corn (husk and all) and soak in water for 30min. Then peel back husk (do not remove husk completely just pull back) and remove silk. place the husk back so there is no yellow in sight. Then wrap in aluminum foil. and grille on med. for about 25 to 30min. once finished unwrap corn. And rub on the butter and sprinkle on the salt. Halibut steaks...wrapped in bacon, with a dollop of bbq sauce , wrapped in foil and grilled. We grill hamburger, chicken breast, steak and hotdogs, one of them, and for a side, get asparagus. Make a foil bed for the asparagus and add about half a stick of BUTTER, cut up, and one sliced onion. Cover, actually, make a pouch and grill until the asparagus until it is how you like it. This has a wonderful taste! I don't like asparagus but do like it this way! Serve with macaroni salad, homestyle beans and a garden fresh salad if you like. We serve salsa and chips with ours! For a drink, make lemonade and add just a few crushed raspberries for a nice touch. OR chilled 100% cranberry juice with lemon lime type soda. This will bite your mouth but in a good way, and it's good for you! (Soda can be ginger ale, lemon lime cheap stuff, 7-up, sierra mist--anything that isn't too sweet but not too tart as the cranberry juice is tart.) grilled tilapia fish is great on the grill. i like to use Lawry's garlic and herb marinade. i marinade it in there for an hour and put it on a charcoal grill for about 20-25 minutes. it tastes delicious! you gotta try it. stuffed meatloaf is awesome on the grill!

2 lbs ground beef and 2 lbs ground pork, 1.5 cup of bread crumbs, 1 handful italian seasoning, 1 handful seasoning salt, 1 handful of minced garlic, 1 cup each of small diced celery and onions. add 6 eggs and mix it with an electric mixer or mixing bowl.

now lay out a sheet of parchment paper or wax paper.
spread mixture evenly upon it. it should be 1/2 inch thick.
now add a layer of shredded cheddar, some minced, blanched broccoli, a layer of sliced, boiled ham, a layer of swiss cheese, and some sun dried tomatoes (minced).
roll it carefully and tightly. put it in a foil pan on a bed of diced onions, celery and carrots. bake uncovered in your charcoal or gas grill on low using mesquite or hickory chips for 4 hours or until internal temp is 160
let it rest for 30 minutes and serve. it is delicious Split, seed and devein jalapenos. Fry bacon to render fat. Wrap around jalapenos and grill until bacon is crisp. They are so good! I know that salmon with exotic fruits is really good on the grill. hmm the kids always liked pizza on the grill - we let them choose their own toppings. Steaks over a wood fire is great - depending on the wood used you can vary the flavor a great deal. My oldest loves BBQ. For dessert we like to grill fruits on kabobs but my favorite is to grill a banana (out of the skin) then when lightly browned and heated through put into a dish and top with a little brown sugar (it will melt over the banana and make a glaze) add a scoop of vanilla ice cream and a bit of whipped topping! YUM-O

Another good dinner for when entertaining or camping is to throw kielbasa chunks or brats into a dutch oven or large cast iron, top with cabbage (small one quartered) some carrots, a couple of potatoes cut in quarters, a can of broth and a can of stewed or diced tomatoes. Serve with corn bread which can also be cooked on the grill or fire. This can be made in as large or small quantity as desired. Sweet potatoes... just slice 'em, brush with olive oil, a sprinkle of salt & pepper, and I actually grill them until they are almost burnt on the cut ends.

I also like doing asparagus and zuccini pretty much the same way... but I don't burn them.

Peaches are good if you want something sweet. fish! Butterfly Leg Of Lamb with Feta
Have your butcher remove the bone from an 8 or 9 pound leg of lamb, you want a large flat piece of meat about 2" to 2-1/2" thick. Score the leg of lamb on the meat side, (not the skin side) about 2/3 of the way through in a criss cross pattern with the cuts about 2" apart. Rub finely chopped garlic and rosemary into the cuts and lemon juice, lastly rub in olive oil and allow lamb to marinate for about four hours. Have on hand about 12 ounces of crumbled Feta cheese. You want your charcoal fire to be medium hot. Place lamb on grill scored side down and grill for about 8 minutes, turn lamb over, the meat will have shrunk a bit opening up the cuts. Sprinkle your Feta into the opened up cuts and allow lamb to continue grilling for about 8 minutes. This dish is best served medium rare which is what the times I have given should yield. Remove lamb from fire and allow to rest for about 5 minutes before carving. Great served with a rice pilaf or cous cous and a big salad.



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