"MargW" > wrote in message
...
> PhoenixWench wrote:
>> D&M JOHNSTON wrote:
>>> "Brian" > wrote in message
>>> news:Z2c1k.2153$Yx.1945@trndny08...
>>>> meatnub wrote:
>>>>
>>>>> Grilling veggies - oh that's also something I've been meaning to ask!
>>>>> Can you just throw carrotts, potatoes, onion, asparagus right on the
>>>>> grates (with some oil on them) ? And how long do you cook the veggies
>>>>> until tender? Any pre-cooking required?
>>>> Mmmm, asparagus. Drizzled with olive oil, some garlic salt & fresh
>>>> ground black pepper. About 8-10 minutes on the grates to just tender
>>>> with a little crunch to them.
>>>
>>> Also try, sliced butternut pumpkin, quartered zuchini , Capsicum
>>> (bellpeppers..reds are nice and sweet) carrots are nice on the grill but
>>> don't burn them as they taste bitter,might be best to par boil or steam
>>> them a little first to soften. Chinese Bok Choy (kinda looks like a
>>> leek) tastes really nice from the grill. Eggplant is another fave of
>>> mine, get the big fat bulb shaped ones, slice them about half inch thick
>>> rounds, spray or brush with olive oil, and lightly grill both sides,
>>> spread some salsa on the top and some grated cheese, close lid for a few
>>> minutes to melt cheese, take off and serve.....yummy!!
>>>
>>> Cheers
>>>
>>> DJ
>>>
>> Wow - that sounds great! Saved to try soonest.
>> Oops - guess I can't call myself a lurker anymore :-)
>>
> Heh, heh, heh - another familiar name heard from. Welcome to a.f.b - I
> mostly lurk (and drool at the great food ideas).
>
> MargW
>
wups...I'm coming into this discussion late. Has anyone mentioned corn on
the cob still with husk? Carefully peel back the husk, leaving husk intact
at bottom of corn. Then remove silk. Next soak corn in water. Now drain
corn and carefully put husk back in place. Wrap in aluminum foil.
Alternative is to secure husk with some thin wire fore and aft. Grill corn,
turning every once in a while until corn is tender...something like 10 or 15
minutes should be fine. Peel back husk, season corn to taste with
butter/salt/black pepper, and enjoy. If you like corn, you'll love this
approach.

On 8-Jun-2008, "Lawrence Akutagawa" > wrote:

> "MargW" > wrote in message
> ...
> > PhoenixWench wrote:
> >> D&M JOHNSTON wrote:
> >>> "Brian" > wrote in message
> >>> news:Z2c1k.2153$Yx.1945@trndny08...
> >>>> meatnub wrote:
> >>>>
> >>>>> Grilling veggies - oh that's also something I've been meaning to
> >>>>> ask!
> >>>>> Can you just throw carrotts, potatoes, onion, asparagus right on the
> >>>>> grates (with some oil on them) ? And how long do you cook the
> >>>>> veggies
> >>>>> until tender? Any pre-cooking required?
> >>>> Mmmm, asparagus. Drizzled with olive oil, some garlic salt &
> >>>> fresh
> >>>> ground black pepper. About 8-10 minutes on the grates to just tender
> >>>> with a little crunch to them.
> >>>
> >>> Also try, sliced butternut pumpkin, quartered zuchini , Capsicum
> >>> (bellpeppers..reds are nice and sweet) carrots are nice on the grill
> >>> but
> >>> don't burn them as they taste bitter,might be best to par boil or
> >>> steam
> >>> them a little first to soften. Chinese Bok Choy (kinda looks like a
> >>> leek) tastes really nice from the grill. Eggplant is another fave of
> >>> mine, get the big fat bulb shaped ones, slice them about half inch
> >>> thick
> >>> rounds, spray or brush with olive oil, and lightly grill both sides,
> >>> spread some salsa on the top and some grated cheese, close lid for a
> >>> few
> >>> minutes to melt cheese, take off and serve.....yummy!!
> >>>
> >>> Cheers
> >>>
> >>> DJ
> >>>
> >> Wow - that sounds great! Saved to try soonest.
> >> Oops - guess I can't call myself a lurker anymore :-)
> >>
> > Heh, heh, heh - another familiar name heard from. Welcome to a.f.b - I
> > mostly lurk (and drool at the great food ideas).
> >
> > MargW
> >
> wups...I'm coming into this discussion late. Has anyone mentioned corn on
>
> the cob still with husk? Carefully peel back the husk, leaving husk
> intact
> at bottom of corn. Then remove silk. Next soak corn in water. Now drain
>
> corn and carefully put husk back in place. Wrap in aluminum foil.
> Alternative is to secure husk with some thin wire fore and aft. Grill
> corn,
> turning every once in a while until corn is tender...something like 10 or
> 15
> minutes should be fine. Peel back husk, season corn to taste with
> butter/salt/black pepper, and enjoy. If you like corn, you'll love this
> approach.

I don't do all that messing around. I just trim the tips and tails and put
them on the grill. I don't peel anything back. The silk usually comes
right off with the husk when you strip them at your plate. We pull
our husks back at the table and butter the ears by rolling them in a
slice of bread that has a couple of pats of butter lying on it.

--
Brick(Youth is wasted on young people)

"Brick" > wrote in message news:OQ33k.37973$MF3.29842@trnddc06...
>
> On 8-Jun-2008, "Lawrence Akutagawa" > wrote:
>
>> "MargW" > wrote in message
>> ...
>> > PhoenixWench wrote:
>> >> D&M JOHNSTON wrote:
>> >>> "Brian" > wrote in message
>> >>> news:Z2c1k.2153$Yx.1945@trndny08...
>> >>>> meatnub wrote:
>> >>>>
>> >>>>> Grilling veggies - oh that's also something I've been meaning to
>> >>>>> ask!
>> >>>>> Can you just throw carrotts, potatoes, onion, asparagus right on the
>> >>>>> grates (with some oil on them) ? And how long do you cook the
>> >>>>> veggies
>> >>>>> until tender? Any pre-cooking required?
>> >>>> Mmmm, asparagus. Drizzled with olive oil, some garlic salt &
>> >>>> fresh
>> >>>> ground black pepper. About 8-10 minutes on the grates to just tender
>> >>>> with a little crunch to them.
>> >>>
>> >>> Also try, sliced butternut pumpkin, quartered zuchini , Capsicum
>> >>> (bellpeppers..reds are nice and sweet) carrots are nice on the grill
>> >>> but
>> >>> don't burn them as they taste bitter,might be best to par boil or
>> >>> steam
>> >>> them a little first to soften. Chinese Bok Choy (kinda looks like a
>> >>> leek) tastes really nice from the grill. Eggplant is another fave of
>> >>> mine, get the big fat bulb shaped ones, slice them about half inch
>> >>> thick
>> >>> rounds, spray or brush with olive oil, and lightly grill both sides,
>> >>> spread some salsa on the top and some grated cheese, close lid for a
>> >>> few
>> >>> minutes to melt cheese, take off and serve.....yummy!!
>> >>>
>> >>> Cheers
>> >>>
>> >>> DJ
>> >>>
>> >> Wow - that sounds great! Saved to try soonest.
>> >> Oops - guess I can't call myself a lurker anymore :-)
>> >>
>> > Heh, heh, heh - another familiar name heard from. Welcome to a.f.b - I
>> > mostly lurk (and drool at the great food ideas).
>> >
>> > MargW
>> >
>> wups...I'm coming into this discussion late. Has anyone mentioned corn on
>>
>> the cob still with husk? Carefully peel back the husk, leaving husk
>> intact
>> at bottom of corn. Then remove silk. Next soak corn in water. Now drain
>>
>> corn and carefully put husk back in place. Wrap in aluminum foil.
>> Alternative is to secure husk with some thin wire fore and aft. Grill
>> corn,
>> turning every once in a while until corn is tender...something like 10 or
>> 15
>> minutes should be fine. Peel back husk, season corn to taste with
>> butter/salt/black pepper, and enjoy. If you like corn, you'll love this
>> approach.
>
> I don't do all that messing around. I just trim the tips and tails and put
> them on the grill. I don't peel anything back. The silk usually comes
> right off with the husk when you strip them at your plate. We pull
> our husks back at the table and butter the ears by rolling them in a
> slice of bread that has a couple of pats of butter lying on it.

These work well at getting an even coat of butter on the cob.

http://tinyurl.com/4ukd4d

Joseph
>
> --
> Brick(Youth is wasted on young people)