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Topic: Favorite things on the grill
static28's photo
Fri 11/05/10 01:39 PM
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

OKCUTIE67's photo
Fri 11/05/10 01:41 PM
Great! I'm trying to keep my mind off the mid-afternoon hunger pains and this is what I stumble onto!!! ohwell :laughing:

I also love squash, zuchini and purple onion on the grill. Drizzle them with a little bit of olive oil! YUM!!! drool

no photo
Fri 11/05/10 01:46 PM
pineapple.
:D

MelodyGirl's photo
Fri 11/05/10 01:58 PM
Edited by MelodyGirl on Fri 11/05/10 02:01 PM
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.

newarkjw's photo
Fri 11/05/10 02:13 PM

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......smokin

MelodyGirl's photo
Fri 11/05/10 02:40 PM
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 smitten

- 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.

bastet126's photo
Fri 11/05/10 02:44 PM
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 :)

newarkjw's photo
Fri 11/05/10 03:03 PM

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 smitten

- 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.......flowerforyou

bastet126's photo
Fri 11/05/10 03:14 PM


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 smitten

- 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.......flowerforyou


i agree that sounds soo good!! thanks for posting that melody!! drinker flowerforyou

TxsGal3333's photo
Sat 11/06/10 08:18 AM
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 drool

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....

RoamingOrator's photo
Sat 11/06/10 08:39 AM
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!! :tongue:

MelodyGirl's photo
Sat 11/06/10 11:27 AM

Damn that sounds good and I have no idea what prosciutto or pine nuts are.......flowerforyou


Prosciutto is a dry Italian ham sliced paper thin and pine nuts come from pine trees. They have a buttery taste! drool

no photo
Sat 11/06/10 12:11 PM


Damn that sounds good and I have no idea what prosciutto or pine nuts are.......flowerforyou


Prosciutto is a dry Italian ham sliced paper thin and pine nuts come from pine trees. They have a buttery taste! drool


I was kind of hoping JW was joking about not knowing what pine nuts were haha:tongue:

kc0003's photo
Sat 11/06/10 12:39 PM
pineapple, with honey and lemon and a bit of pepper brushed all over it...mmmmmmmmmmm

no photo
Sat 11/06/10 12:41 PM
i already mentioned pineapple kc.
you fatty.

kc0003's photo
Sat 11/06/10 01:06 PM
ooohh, so i guess you are the
only one that can like it?

don't make me sit on you!

no photo
Sat 11/06/10 01:10 PM
yeah i am.

no photo
Sat 11/06/10 01:13 PM

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

no photo
Sat 11/06/10 01:14 PM
it.

Ladylid2012's photo
Sat 11/06/10 01:17 PM


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......smokin

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