grill season!!

Oh gee, just about anything! We love grilling.

We grilled ribeyes last night, honey dijon chicken breasts the night before, jalapeno cheddar brats the night before that. Of course there's always venison burgers, turkey burgers, beef burgers, pork chops.

I like to try out different marinades and get a lot of recipes from allrecipes.com

We grill corn on the cob, vegetables in foil packs, asparagus, and pineapple on skewers.

Turkey burgers are my favorite. I just bought some today. I haven't made them yet though.

Also, this year I got a tray to set on the grill so I can cook veggies in it, kind of like a stir fry. I haven't tried it out yet, but when I do, I'll report back.

I love asparugus on the BBQ. I put mine on tinfoil, drizzle some low cal margarine on it , put a few dollops of fat free sour cream, then sprinkle with lemon pepper seasoning, wrap up and voila!! Note: amounts will vary depending on how mush you do. This has been a big hit with family and friends...so easy and so yummy. Also like to cook chicken with lemon juice squeezed on it and Java ribs...YUMMY! No pics, as it is not BBQ day today...LOL. Enjoy!

My new favourite is bbq pizza (from scratch...none of those frozen cardboard frizbees that are full of crap). It can be a pain in the *kitten* to get right but I'll never make pizza in the oven again. It tastes fantastic!

My new favourite is bbq pizza (from scratch...none of those frozen cardboard frizbees that are full of crap). It can be a pain in the *kitten* to get right but I'll never make pizza in the oven again. It tastes fantastic!

It is my goal this year to bbq a pizza! I keep saying I'm going to try it, but still haven't - any tips or tricks for getting it on or off the grill?

1. Pre-heat grill. I put it to max heat just to get it warmed up quickly, then I clean it and lower it to medium.
2. Stretch out your dough. Don't make to too thin or it will tear when you transfer to/from the grill. If you have a pizza paddle thingy, use it, but I just put mine on a greased upside down cookie sheet and lift it off the sheet and onto the grill.
3. Take wadded up paper towel in your bbq tongs and dip in olive oil, grease your grill (get the whole thing, the dough can be unwieldy!).
4. The hard part: transfer your dough onto the grill. This takes practice and your first few pizzas will probably be funny shapes (whatever, they still taste good); close the lid!
5. Check on the dough periodically, when you start to see big bubbles on the surface, it's probably done. Check the underside to make sure there are nice grill marks and it's evenly browned. If one spot cooks quicker than another, turn the dough around (but DON'T flip it yet!).
6. Take your half cooked dough off and put it on the wrong side of your cookie sheet (or a plastic/glass cutting board, whatever is easiest). Flip it grilled side up on your cookie sheet/cutting board and top with sauce/toppings/cheese (I highly recommend sprinkling your sauce with oregano before adding the toppings!). Don't overload it! You may want to precook some of your veggies/meat if you like them more on the done end of the spectrum than the raw end.
7. Grease your grill again and turn it down to low. Now the second hardest part: get your topped pizza back on the grill! I usually rest the baking sheet on the edge of the grill and just slide it off (another step that takes practice).
8. Close the lid and let it cook! Check on it occasionally to make sure the bottom isn't getting over done and that the cheese is melting. I find it helpful to slide the pizza all the way to one side and then crank the opposite side to warm the interior and melt stuff without burning the crap out of my pizza.

Chicken and any veggies are great done in Balsamic vinagrette,~ although high in sodium...YIKES!