I'd like to grill fresh veggies and fish and have some questions:

Direct or indirect heat? I'm assuming quick direct heat? I saw some
salmon recipes say direct, some say indirect..

Medium or high heat?

And then how long do you usually cook fish, like salmon steak, or
catfish? Around 10 minutes maybe flipping once?

When grilling veggies, I researched on the 'net that you cut them into
small chunks or long wedges about 1/2" size. Then you coat them with,
say, olive oil. Sounds simple and easy enough. Does this apply to most
veggies - carrots, bell peppers, squash, tomatoes..

With veggies I guess you basically cook until tender, easily pierced
with a fork I assume?

Finally, with fish.. salmon steak you could cook directly on the
grill, what about salmon filets? Can you do that on a grill or too
flaky and will fall apart or can you baste them enough with olive oil
for example?

On Jun 2, 2:12*pm, meatnub wrote:
I'd like to grill fresh veggies and fish and have some questions:

Direct or indirect heat? I'm assuming quick direct heat? I saw some
salmon recipes say direct, some say indirect..

Medium or high heat?

And then how long do you usually cook fish, like salmon steak, or
catfish? Around 10 minutes maybe flipping once?

When grilling veggies, I researched on the 'net that you cut them into
small chunks or long wedges about 1/2" size. Then you coat them with,
say, olive oil. Sounds simple and easy enough. Does this apply to most
veggies - carrots, bell peppers, squash, tomatoes..

With veggies I guess you basically cook until tender, easily pierced
with a fork I assume?

Finally, with fish.. salmon steak you could cook directly on the
grill, what about salmon filets? Can you do that on a grill or too
flaky and will fall apart *or can you baste them enough with olive oil
for example?

I can't help you with the grilling of fish as I have not attempted
that yet. But grilled vegetables are outstanding! I bought a 'grill
wok' several weeks ago and it does an outstanding job. It has holes
in the bottom and the sides of the pan smaller than a dime so you get
the nice grill flavor and a bit of smoke but nothing falls through. I
do the vegetables over direct heat and so far I've grilled sliced
onions, whole mushrooms and sliced new potatoes drizzled with olive
oil and some McCormick vegetable spice of some sort. Verrrrrrry good!

"meatnub" wrote in message
...
I'd like to grill fresh veggies and fish and have some questions:

Direct or indirect heat? I'm assuming quick direct heat? I saw some
salmon recipes say direct, some say indirect..

Medium or high heat?

And then how long do you usually cook fish, like salmon steak, or
catfish? Around 10 minutes maybe flipping once?

When grilling veggies, I researched on the 'net that you cut them into
small chunks or long wedges about 1/2" size. Then you coat them with,
say, olive oil. Sounds simple and easy enough. Does this apply to most
veggies - carrots, bell peppers, squash, tomatoes..

With veggies I guess you basically cook until tender, easily pierced
with a fork I assume?

Finally, with fish.. salmon steak you could cook directly on the
grill, what about salmon filets? Can you do that on a grill or too
flaky and will fall apart or can you baste them enough with olive oil
for example?

Don't forget to post this in the BBQ group too.

DUH!


--
Old Scoundrel

(AKA Dimitri)

On Mon, 2 Jun 2008 12:12:53 -0700 (PDT), meatnub
wrote:

I'd like to grill fresh veggies and fish and have some questions:

Direct or indirect heat? I'm assuming quick direct heat? I saw some
salmon recipes say direct, some say indirect..

Medium or high heat?

And then how long do you usually cook fish, like salmon steak, or
catfish? Around 10 minutes maybe flipping once?

When grilling veggies, I researched on the 'net that you cut them into
small chunks or long wedges about 1/2" size. Then you coat them with,
say, olive oil. Sounds simple and easy enough. Does this apply to most
veggies - carrots, bell peppers, squash, tomatoes..

With veggies I guess you basically cook until tender, easily pierced
with a fork I assume?

Finally, with fish.. salmon steak you could cook directly on the
grill, what about salmon filets? Can you do that on a grill or too
flaky and will fall apart or can you baste them enough with olive oil
for example?

I use direct heat, but I vary the amount of coals depending on the
maximum temperature I want. For gas, I'd use high and keep an eye on
it. I think 10 minutes is too long for either.... but if they are
thick, maybe 10 minutes total time is good.

For fish, use a hamburger "basket". Mine is the old fashioned flat
kind, so it's not actually a basket and it's perfect for fish fillets.
I skewer vegetables - so no grill wok for me. Life is good.

Good luck! Don't worry - we're all beginners at one time or another,
so it's a matter of trial and error the first couple of times. Just
pay attention! After that, it will become habitual and you'll have to
think hard to explain how you do it to someone else.

--
See return address to reply by email
remove the smile first

"meatnub" wrote in message
...
I'd like to grill fresh veggies and fish and have some questions:

Direct or indirect heat? I'm assuming quick direct heat? I saw some
salmon recipes say direct, some say indirect..

Medium or high heat?

And then how long do you usually cook fish, like salmon steak, or
catfish? Around 10 minutes maybe flipping once?

When grilling veggies, I researched on the 'net that you cut them into
small chunks or long wedges about 1/2" size. Then you coat them with,
say, olive oil. Sounds simple and easy enough. Does this apply to most
veggies - carrots, bell peppers, squash, tomatoes..

With veggies I guess you basically cook until tender, easily pierced
with a fork I assume?

Finally, with fish.. salmon steak you could cook directly on the
grill, what about salmon filets? Can you do that on a grill or too
flaky and will fall apart or can you baste them enough with olive oil
for example?

I use direct heat and rarely have a problem. I use high heat if grilling
skin side down and medium if grilling skinless fillets or steaks. If it's
really delicate or thin fish I'll use a grilling pan (a flat pan perforated
all over with small holes.

Veggies always benefit from direct heat. I'll use the grilling pan with
small stuff so it doesn't get lost.

Jon

"meatnub" wrote in message
...
I'd like to grill fresh veggies and fish and have some questions:

Direct or indirect heat? I'm assuming quick direct heat? I saw some
salmon recipes say direct, some say indirect..

Medium or high heat?

And then how long do you usually cook fish, like salmon steak, or
catfish? Around 10 minutes maybe flipping once?

When grilling veggies, I researched on the 'net that you cut them into
small chunks or long wedges about 1/2" size. Then you coat them with,
say, olive oil. Sounds simple and easy enough. Does this apply to most
veggies - carrots, bell peppers, squash, tomatoes..

With veggies I guess you basically cook until tender, easily pierced
with a fork I assume?

Finally, with fish.. salmon steak you could cook directly on the
grill, what about salmon filets? Can you do that on a grill or too
flaky and will fall apart or can you baste them enough with olive oil
for example?

Here's my general rules about grilling fish:
Flaky fish, use a plank. Alot of people like cedar, but it doesn't have to be. Just
make sure it's untreated.
For meatier fish, like the salmon steak you mention, plus fish like swordfish or mahi
mahi, you can go directly on the grill. Rub with oil or brush with mayo first. This
will not only keep them moist, but help to keep them from sticking. I use direct
heat, but the time will vary by how hot your fire is, how thick the fish is, and what
type of fish. What you're looking for is for it to be just opaque all the way
through. Flaky fish should flake easily, but still be moist.

You can also do whole fish on the grill that have been cleaned. Stuff with lemon and
onion slices. You can wrap them with foil if you like, but I just hold them shut with
a couple skewers and put them on. They'll take longer than pieces, but can be really
moist and flavorful!

As for the veggies, well, that's our favorite way to eat them. I don't bother with
the grill woks and such...sometimes I leave them whole, sometimes I slice them.
Anything small enough to fall through is usually skewered. If you want something
really delicious, skewer potato wedges on rosemary branches, and brush them with
olive oil and grill over med-low heat until tender. They'll be lovely and crisp on
the outside. Baby squash and zucchini are wonderful grilled. Tomatoes and onions too.
Another delicious one is to take asparagus and double skewer them so when you're
finished it looks like a ladder. You can fit about a dozen on each pair of skewers.
Brush with a little oil, and grill. When you pull them off, sprinkle with a little
lemon, and pepper. Soooo tasty!

Experiment, see what works for you. It's good to branch out, and we've all been
beginners at one time or another!

kimberly

Nexis wrote:
"meatnub" wrote in message
...
I'd like to grill fresh veggies and fish and have some questions:

Direct or indirect heat? I'm assuming quick direct heat? I saw some
salmon recipes say direct, some say indirect..

Medium or high heat?

And then how long do you usually cook fish, like salmon steak, or
catfish? Around 10 minutes maybe flipping once?


Here's my general rules about grilling fish:
Flaky fish, use a plank. Alot of people like cedar, but it doesn't
have to be. Just make sure it's untreated.

Don't forget the plank has to be soaked well in water first!

Jill