BBQ ideas

Veggie anything

asparagus

chicken, steak, fish, Ribs, pork chops, Portabello mushroom caps, tomatoes, potatoes, grilled fruit (apples, pineapple, etc), grilled veggies (onions, peppers, zucchini, etc)

chicken, steak, fish, Ribs, pork chops, Portabello mushroom caps, tomatoes, potatoes, grilled fruit (apples, pineapple, etc), grilled veggies (onions, peppers, zucchini, etc)

This, a lot of indirect heat, but I don't do a lot of fruit.

Kabobs!

Usually we buy lean cuts of steak and chicken and put them on a stick with peppers, onions, squash, zucchini, mushrooms and various other vegetables.

Tonight, we are going to make chicken and pineapple kabobs. I am going to season the chicken a little bit spicy and it will be really good mixed with the sweet and tangy pineapple.

Also, we are roasting corn cobs on the grill tonight (Best recipe = soak a paper towel with some light beer, wrap it around the corn cob and then wrap foil around it and place it on the grill. The beer cooks off and the corn stays really juicy, eliminating the need for a ton of excess butter and fat)

You can also roast potatos on the grill, it's good to cut them up into small chunks and wrap them in a foil packet with tons of seasoning and a little extra virgin oliver oil...

The grill is not limited to meat, there are 100's of things you can cook on it!

My favorites:

http://www.ourbestbites.com/2008/06/spicy-honey-chicken/

http://www.melskitchencafe.com/2008/05/tender-grilled-salmon.html

Chicken and pineapple kebabs

dice yellow potatoes into bite sized pieces, season with a little salt and pepper, drizzle with a little olive oil and lemon juice - toss to coat, put in a foil packet - grill 15 minutes or so (shake every now and then)

Sliced sweet potatoes

Marinate asparagus in some balsamic vinegar

Chicken breast, Lamb kabob, Zucchini, Portobello. Steak of course. Pineapple.

I BBQ everything, because I'm the Tongmaster

Here's my story.

Mike was at the barbecue and Dwight was at the barbecue and I was at the barbecue; three men standing around a barbecue, sipping beer, staring at sausages, rolling them backwards and forwards, never leaving them alone. We didn't know why we were at the barbecue; we were just drawn there like moths to a flame. The barbecue was a powerful gravitational force, a man-magnet. Dwight said the thin ones could use a turn, I said yeah I reckon the thin ones could use a turn, Mike said yeah they really need a turn it was a unanimous turning decision.
Mike was the Tong-Master, a true artist, he gave a couple of practice snaps of his long silver tongs, SNAP SNAP, before moving in, prodding, teasing, and with an elegant flick of his wrist, rolling them onto their little backs. A lesser tong-man would've flicked too hard; the sausages would've gone full circle, back to where they started. Nice, I said. The others went yeah.
Ron was passing us, he heard the siren-song- sizzle of the snags, the barbecue was calling, beckoning, Ronnnnnn ...come. He stuck his head in and said any room? We said yeah and began the barbecue shuffle; Mike shuffled to the left, Dwight shuffled to the left, I shuffled to the left, Ron slipped in beside me, we sipped our beer. Now there were four of us staring at sausages, and Mike gave me the nod, my cue. I was second-in-command, and I had to take the raw sausages out of the plastic bag and lay them on the barbecue; not too close together, not too far apart, curl them into each other's bodies like lovers -fat ones, thin ones, herbed and continental. The jalapenos were tiny, they could easily slip down between the grill, falling into the molten hot-coal-netherworld below. Carefully, I laid them sideways ACROSS the grill, clever thinking. Mike snapped his tongs with approval; there was no greater barbecue honor.
Carlos came along, he said “looking good”, and the irresistible lure of the barbecue had pulled him in too. We said yeah and did the shuffle, left, left, left, left, he slipped in beside Ron, We sipped our beer. Five men, lots of sausages. Dwight was the Fork-pronger; he had the fork that pronged the tough hides of the Bavarian bratwursts and he showed a lot of promise. Stabbing away eagerly, leaving perfect little vampire holes up and down the casing. Carlos was shaking his head, he said I reckon they cook better if you don't poke them.
There was a long silence, you could have heard a jalapeno drop, and this newcomer was a rabble-rouser, bringing in his crazy ideas from outside. He didn't understand the hierarchy; first the Tong-master, then the Sausage-layer, then the Fork-pronger -and everyone below was just a watcher. Maybe eventually they'll move up the ladder, but for now -don't rock the Weber.






Dianne popped her head in; hmmm, smells good, she said. She was trying to jostle into the circle; we closed ranks, pulling our heads down and our shoulders in, mumbling yeah yeah yeah, but making no room for her. She was keen, going round to the far side of the barbecue, heading for the only available space . . . the gap in the circle where all the smoke and ashes blew. Nobody could survive the gap; Dianne was going to try. She stood there stubbornly, smoke blinding her eyes, ashes filling her nostrils, sausage fat spattering all over her arms and face. Until she couldn't take it anymore, she gave up, backed off. Ron waited till she was gone and sipped his beer. We sipped our beer, yeah.
Mike handed me his tongs. I looked at him and he nodded. I knew what was happening, I'd waited a long time for this moment - the abdication. The tongs weighed heavy in my hands, firm in my grip - was I ready for the responsibility? Yes, I was. I held them up high and they glinted in the sun. Don't forget to turn the thin ones Mike said as he walked away from the barbecue, disappearing toward the house. Yeah I called back, I will, I will. I snapped them twice, SNAP SNAP, before moving in, prodding, teasing, and with an elegant flick of my wrist, rolling them back onto their little bellies. I was a natural, I was the TONG-MASTER.
But only until Mike got back from the toilet.

I just came across this and it looks amazing



Grilled Portobello Mushroom Burgers
Skinnytaste.com
Servings: 4 • Size: 1 loaded burger • Old Points: 6 • Weight Watcher Points+: 8 pt
Calories: 295 • Fat: 13 g • Carb: 31 g • Fiber: 11 g • Protein: 21 g • Sugar: 6 g
Sodium: 594 mg (without salt) • Cholest: 0 mg

http://www.skinnytaste.com/2013/07/the-best-grilled-portobello-mushroom.html

Ribs. Steak. Chicken. Brisket. Hot dogs. Burgers.

Basically anything but this veggie BS. Good tasting food is not unhealthy.

Lots of MEAT. :drinker:

We do a lot of grilling, especially in the summer. One of our favorite healthy dishes is fish tacos. All you need is tilapia (or another white fish), seasoning, slaw mix (no dressing) salsa, cheese and corn tortillas. Very light and very filling. I am 6'4" and I've never eaten more than two for dinner (and I don't have anything else).

In terms of general grilling, we cook most things, ribeye, tri-tip (Santa Maria Barbecue is amazing), kabobs (beef, chicken, lamb, shrimp and veggie), chicken in general, brats during the fall for Badger games, pork chops or tenderloin, salmon, trout, asparagus, bread, as well as burgers and kosher hot dogs. When I have time, I'll make beef brisket, pulled pork or ribs.

One thing I really like doing, for both culinary as well as diet purposes is to make my own barbecue sauces. You can eliminate so much sugar that the commercial ones include. They taste better as well. I've already discovered three new ones this summer, bringing the total in the family cookbook to fifteenth.

Some really good ideas posted already!
Fast ideas Boulder sausage (lower fat), chicken breasts marinated in teriyaki sauce, salmon glazed with a 50:50 mixture of brown sugar and mustard + a bit of dill (doesn't take much sugar ).

This looks amazing!

Fish,steak,chicken,cat,veggies are good