What are some good BBQ/Grilling tips for the summer?!
Any good recipes, or summertime favorites!?Www@FoodAQ@Com
Answers:
i like to make grilled asparagus and cherry tomatoes:
(i bought one of those baskets that you grill fish in--it multitasks to do all kinds of veggies too)
boil the asparagus for 2-3 mins and shock it in cold water!.
dry, and toss asparagus and cherry tomatoes in olive oil and garlic salt!. load the grill basket and put on the grill for about 5 minutes!.
i also like to make eggplant "steaks": slice the eggplant lengthwise into 1/2" thick steaks!. brush with teriyaki sauce, salt, pepper, and finish with a light brushing of olive oil!. grill for about 5 minutes on each side!. serve grilled eggplant on a crusty baguette with fresh lettuce, tomato, and melted havarti cheese!.
you should try grilling chicken wings!. YUM!Www@FoodAQ@Com
(i bought one of those baskets that you grill fish in--it multitasks to do all kinds of veggies too)
boil the asparagus for 2-3 mins and shock it in cold water!.
dry, and toss asparagus and cherry tomatoes in olive oil and garlic salt!. load the grill basket and put on the grill for about 5 minutes!.
i also like to make eggplant "steaks": slice the eggplant lengthwise into 1/2" thick steaks!. brush with teriyaki sauce, salt, pepper, and finish with a light brushing of olive oil!. grill for about 5 minutes on each side!. serve grilled eggplant on a crusty baguette with fresh lettuce, tomato, and melted havarti cheese!.
you should try grilling chicken wings!. YUM!Www@FoodAQ@Com
Turn the grill on HIGH;
Take a leg of lamb and sear it on all sides;
Turn one side of your grill OFF and leave the other on MED
Baste the lamb (mix one cup soy sauce, one cup Crown Royal)
Put the lamb on the OFF side and close the cover
Baste about every half hour
You'll be surprised what a great glaze this makes, and because you seared the lamb first it stays very tender and moist!. Generally speaking, when the meat starts shrinking up the leg bone you are at about a nice medium rare!. Actual time depends on size, and cooking time will be less if deboned!.
It is AWESOME!.Www@FoodAQ@Com
Take a leg of lamb and sear it on all sides;
Turn one side of your grill OFF and leave the other on MED
Baste the lamb (mix one cup soy sauce, one cup Crown Royal)
Put the lamb on the OFF side and close the cover
Baste about every half hour
You'll be surprised what a great glaze this makes, and because you seared the lamb first it stays very tender and moist!. Generally speaking, when the meat starts shrinking up the leg bone you are at about a nice medium rare!. Actual time depends on size, and cooking time will be less if deboned!.
It is AWESOME!.Www@FoodAQ@Com