Hello, I am new to this group. I am interested in your favorite grilling
recipes. I have a Char-Broil gas grill. I am interested in ideas and
favorite recipes that you have cooked that you would recommend.

Last year (Summer) we did a lot of basic chicken, steaks, etc., but I am
looking for recipes that go beyond the basic and that you recommend. We
have done seafood in the past.

Thank you!

John

John Haverty said...

> Hello, I am new to this group. I am interested in your favorite grilling
> recipes. I have a Char-Broil gas grill. I am interested in ideas and
> favorite recipes that you have cooked that you would recommend.
>
> Last year (Summer) we did a lot of basic chicken, steaks, etc., but I am
> looking for recipes that go beyond the basic and that you recommend. We
> have done seafood in the past.
>
> Thank you!
>
> John


You really should hire a secretary!

www.allrecipes.com

Have at it, ya lazy BUM!!!

John Haverty wrote:
> Hello, I am new to this group. I am interested in your favorite
> grilling recipes. I have a Char-Broil gas grill. I am interested in
> ideas and favorite recipes that you have cooked that you would recommend.
>
> Last year (Summer) we did a lot of basic chicken, steaks, etc., but I am
> looking for recipes that go beyond the basic and that you recommend. We
> have done seafood in the past.
>
> Thank you!
>
> John
>
Grilled pizza works well. Make some basic dough and then stretch pieces
it out to make small pizzas. Shape is not important. Cook one side and
flip and then add minimilist toppings and cook until done.

"Andy" <q> wrote in message ...
> John Haverty said...
>
>> Hello, I am new to this group. I am interested in your favorite grilling
>> recipes. I have a Char-Broil gas grill. I am interested in ideas and
>> favorite recipes that you have cooked that you would recommend.
>>
>> Last year (Summer) we did a lot of basic chicken, steaks, etc., but I am
>> looking for recipes that go beyond the basic and that you recommend. We
>> have done seafood in the past.
>>
>> Thank you!
>>
>> John
>
>
> You really should hire a secretary!
>
> www.allrecipes.com
>
> Have at it, ya lazy BUM!!!

I think we can all do a google. He was asking for 'our' recommendations. I
bought my first gas bbq a week ago. Went on the bbq newsgroup and didn't
see a lot of great ideas. It helps to have tried and true recipes. e.

"George" > wrote in message
. ..
> John Haverty wrote:
>> Hello, I am new to this group. I am interested in your favorite grilling
>> recipes. I have a Char-Broil gas grill. I am interested in ideas and
>> favorite recipes that you have cooked that you would recommend.
>>
>> Last year (Summer) we did a lot of basic chicken, steaks, etc., but I am
>> looking for recipes that go beyond the basic and that you recommend. We
>> have done seafood in the past.
>>
>> Thank you!
>>
>> John
>>
> Grilled pizza works well. Make some basic dough and then stretch pieces it
> out to make small pizzas. Shape is not important. Cook one side and flip
> and then add minimilist toppings and cook until done.
>
>
For me pizza doesn't bake properly when cooked directly on a gas grill. The
bottom heat is too high; the crust gets crisp before the top is cooked. This
most true with any pizza containing sausage. If anything works, it would be
the simple Pizza Margharita[tomatoes, cheese and nothing else].

I have a new technique that works much better. Put a stone of some kind on
the grate and with a peel put the pizza onto that. You have to warm the
stone at least 15 minutes to make it work.. I use the cheapest stone from
Walmart laid on a large pizza pan for this. You could use an about to
"discard cookie sheet", though not a nonstick one.
This creates a "pizza oven" like atmosphere, and the pizza cooks pretty
well. It's sort of like a "gas "wood burning brick oven".

Cheers,

Kent

"John Haverty" > wrote in message
news:alpine.WNT.1.10.0804121120090.280@HAVERTY...
> Hello, I am new to this group. I am interested in your favorite grilling
> recipes. I have a Char-Broil gas grill. I am interested in ideas and
> favorite recipes that you have cooked that you would recommend.
>
> Last year (Summer) we did a lot of basic chicken, steaks, etc., but I am
> looking for recipes that go beyond the basic and that you recommend. We
> have done seafood in the past.
>
> Thank you!
>
> John
>
>
Check alt.food.barbecue for this. It's probably time to start the low temp
and slow cooking with some wood chunks. This is always done indirectly. The
classic meats are brisket and ribs, though that's just the beginning.
Cheers, and best of luck.

Kent

On Sat, 12 Apr 2008, Andy wrote in rec.food.cooking today:

> You really should hire a secretary!

Why, because I asked what your favorite recipes are or because I forgot
the "e" on favorite?


> www.allrecipes.com
>
> Have at it, ya lazy BUM!!!


I had already checked on allrecipes.com. I found a few that looked
interesting and I read their reviews. There is so much activity on this
group that I wanted to know what was recommended here.

John

On Sat, 12 Apr 2008, elaine wrote in rec.food.cooking today:

> I think we can all do a google. He was asking for 'our' recommendations. I
> bought my first gas bbq a week ago. Went on the bbq newsgroup and didn't
> see a lot of great ideas. It helps to have tried and true recipes. e.

Elaine, yes, I tried looking through the bbq newsgroups and I did not see
a whole lot either. I searched through this group and I did see
discussion of bbq, but not a lot of recipes.

What kind of grill did you get? Have you done anything you would
recommend on your grill (besides the burger, steak, etc.)?

What I am looking for is something that takes a few hours to cook, it is
good, and recommended. I did some rotisserie chickens last year and they
turned out alright. We are going to do some more of rotisserie, but that is
definitely a work in progress. Last time I tried it the motor stopped
working and I had to turn it by hand.

John

On Sat, 12 Apr 2008, George wrote in rec.food.cooking today:

> Grilled pizza works well. Make some basic dough and then stretch pieces it
> out to make small pizzas. Shape is not important. Cook one side and flip and
> then add minimilist toppings and cook until done.

That does sound good! I think I saw them doing it on the cooking channel
during the winter. I forgot all about that from the cooking channel.

Thanks!

John

On Sat, 12 Apr 2008, Kent wrote in rec.food.cooking today:

> Check alt.food.barbecue for this. It's probably time to start the low temp
> and slow cooking with some wood chunks. This is always done indirectly. The
> classic meats are brisket and ribs, though that's just the beginning.
> Cheers, and best of luck.

Kent, thanks for the information. I have not tried anything with wood
chips. The pizza idea you posted also sounds good!

John

John Haverty wrote:

> I had already checked on allrecipes.com. I found a few that looked
> interesting and I read their reviews. There is so much activity on this
> group that I wanted to know what was recommended here.
>
> John
>
One of my favorite things on the grill is to grill slabs of fresh
pineapple to serve aside grilled porkchops.

On Apr 12, 9:21*am, John Haverty > wrote:
>
> Last year (Summer) we did a lot of basic chicken, steaks, etc., but I am
> looking for recipes that go beyond the basic and that you recommend. *We have done seafood in the past.
>
Hard to know what you mean by 'beyond the basic.' Do you marinate or
dry rub things before you grill them? Do you add wood chips or soaked
sprigs of herbs?

My most frequent grilling is probably chicken: back removed and bird
flattened; marinated in olive oil, lemon juice, garlic and herbs of
choice (thyme, rosemary, oregano--all fresh); grilled over high for 5
minutes per side, then moved to cool side of grill; soaked sprigs of
herbs added to hot lava rocks; cover, cook until done; move back over
hot side if necessary to color the bird how you like it.

My "favorite" grilling is not more complex but is more time-
consuming. Marinate trimmed pork spareribs (regular, not baby backs)
in soy sauce, sherry, garlic, ginger for a day. Set oven to 225F, put
ribs in baking pan and pre-cook two hours. Turn grill on low heat and
add hickory or alder or mesquite wood chips, well soaked in water,
onto the lava rocks/coals. When they begin to produce smoke, put ribs
on grill, cover, and cook until done, maybe another 45-60 minutes,
basting frequently with mixture of melted butter, soy sauce and minced
garlic. -aem

"John Haverty" > wrote in message
news:alpine.WNT.1.10.0804121421530.280@HAVERTY...
> On Sat, 12 Apr 2008, elaine wrote in rec.food.cooking today:
>
>> I think we can all do a google. He was asking for 'our' recommendations.
>> I
>> bought my first gas bbq a week ago. Went on the bbq newsgroup and didn't
>> see a lot of great ideas. It helps to have tried and true recipes. e.
>
> Elaine, yes, I tried looking through the bbq newsgroups and I did not see
> a whole lot either. I searched through this group and I did see
> discussion of bbq, but not a lot of recipes.

BBQ ain't grilling (just sayin'...).

One of my favorite ways to prepare chicken on the grill is to marinate it in
lime juice, oil, lots of garlic, s/p, and a dash each of oregano, thyme, and
red pepper flakes. I do this with boneless, skinless chicken breasts
(usually cubed and then skewered when grilled), as well as with other
various chicken parts. Always delicious and something that everyone seems to
like. (I just made this last night, in fact.)

Another favorite of ours is to marinate salmon in lemon juice, soy sauce,
oil, garlic, green onion, ginger, and s/p before grilling.

Mary

"John Haverty" > wrote in message
news:alpine.WNT.1.10.0804121421530.280@HAVERTY...
> On Sat, 12 Apr 2008, elaine wrote in rec.food.cooking today:
>
>> I think we can all do a google. He was asking for 'our' recommendations.
>> I
>> bought my first gas bbq a week ago. Went on the bbq newsgroup and didn't
>> see a lot of great ideas. It helps to have tried and true recipes. e.
>
> Elaine, yes, I tried looking through the bbq newsgroups and I did not see
> a whole lot either. I searched through this group and I did see
> discussion of bbq, but not a lot of recipes.
>
> What kind of grill did you get? Have you done anything you would
> recommend on your grill (besides the burger, steak, etc.)?


Weber. I already had the charcoal version but never used it. Sorry, no
recommendations - I'm a beginner bbq'er! Would love some ideas too though!
e.

MareCat > wrote:

>Another favorite of ours is to marinate salmon in lemon juice, soy sauce,
>oil, garlic, green onion, ginger, and s/p before grilling.

The total lack of salmon in California this year is a major bummer.

Steve

elaine > wrote:

> Weber. I already had the charcoal version but never used it.
> Sorry, no recommendations - I'm a beginner bbq'er! Would love
> some ideas too though!

I find an 18" Weber ideal for grilling: steaks, brined pork chops,
salmon, lamb. I have also used it to smoke brined/cured fish. I use
the indirect method for nearly everything except the tenderest steaks,
which are fine with the direct method.

The instructions say to accomplish indirect cooking by placing
the coals around the edges and the item being coooked in the
middle. I find it far easier to shove the coals to one side,
and place the item being cooked on the other side. YMMV.

The 18" is not really large enough for doing ribs -- too much
residual direct heat for something that needs that much time. For
ribs you need the 22" or 25" or the Smokey Mountain.

Steve

In article <alpine.WNT.1.10.0804121120090.280@HAVERTY>,
John Haverty > wrote:

> Hello, I am new to this group. I am interested in your favorite grilling
> recipes. I have a Char-Broil gas grill. I am interested in ideas and
> favorite recipes that you have cooked that you would recommend.
>
> Last year (Summer) we did a lot of basic chicken, steaks, etc., but I am
> looking for recipes that go beyond the basic and that you recommend. We
> have done seafood in the past.
>
> Thank you!
>
> John

{ Exported from MasterCook Mac }

Beef Kunkoki
Posted again to r.f.c. by Barb Schaller, April 12, 2008


1 1/2 # beef flank steak
3 tbsp. sesame seeds
3 tbsp. salad oil
1/4 cup soy sauce
2 tsp. brown sugar
1/2 cup finely sliced green onion
1 clove garlic crushed
1/4 tsp. pepper
1/4 tsp. ground ginger

Score flank steak in diamond pattern. Combine remaining ingredients and
marinate meat in mixture for at least an hour. Grill or broil for 5-10
minutes (5 minutes per side is about right on the grill). Cut thinly
across grain in diagonal slices to serve. 1-1/2# steak serves four to
six.
----------
Notes: Extra marinade can be combined with sliced and sauteed
mushrooms, brought to boil, and served with meat or over white rice.

_____

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
She's had good news! Hurrah!

Melba's Jammin' > wrote in
:

> In article <alpine.WNT.1.10.0804121120090.280@HAVERTY>,
> John Haverty > wrote:
>
>> Hello, I am new to this group. I am interested in your favorite
>> grilling recipes. I have a Char-Broil gas grill. I am interested in
>> ideas and favorite recipes that you have cooked that you would
>> recommend.
>>
>> Last year (Summer) we did a lot of basic chicken, steaks, etc., but I
>> am looking for recipes that go beyond the basic and that you
>> recommend. We have done seafood in the past.
>>
>> Thank you!
>>
>> John
>
> { Exported from MasterCook Mac }
>
> Beef Kunkoki
> Posted again to r.f.c. by Barb Schaller, April 12, 2008
>
>
> 1 1/2 # beef flank steak
> 3 tbsp. sesame seeds
> 3 tbsp. salad oil
> 1/4 cup soy sauce
> 2 tsp. brown sugar
> 1/2 cup finely sliced green onion
> 1 clove garlic crushed
> 1/4 tsp. pepper
> 1/4 tsp. ground ginger
>
> Score flank steak in diamond pattern. Combine remaining ingredients
> and marinate meat in mixture for at least an hour. Grill or broil for
> 5-10 minutes (5 minutes per side is about right on the grill). Cut
> thinly across grain in diagonal slices to serve. 1-1/2# steak serves
> four to six.
> ----------
> Notes: Extra marinade can be combined with sliced and sauteed
> mushrooms, brought to boil, and served with meat or over white rice.
>
> _____
>

Light the grill and put it on extreme high heat (500F plus). Take a
bundle of aparagus...snap off woody bits. Chuck it in a bowl; drizzle
with oil and sprinkle in more coarse salt than you figure you need. (so
each piece when tossed with the oil and salt looks salted almost as much
as a pretzel.) Put asparagus on the grill and start rotating it so char
marks are on all sides. As soon as there are char marks it's done...maybe
4-5 minutes on the grill max. Asparagus is just past tender crisp and
very tasty.

doesn't sound as good as it tastes.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

"John Haverty" > wrote in message
news:alpine.WNT.1.10.0804121427320.280@HAVERTY...
> On Sat, 12 Apr 2008, Kent wrote in rec.food.cooking today:
>
>> Check alt.food.barbecue for this. It's probably time to start the low
>> temp
>> and slow cooking with some wood chunks. This is always done indirectly.
>> The
>> classic meats are brisket and ribs, though that's just the beginning.
>> Cheers, and best of luck.
>
> Kent, thanks for the information. I have not tried anything with wood
> chips. The pizza idea you posted also sounds good!
>
> John
>
>
I wouldn't use chips, for the most part, because you'll have a fire you
don't want. I use 2" chunks, wrap them in heavy duty aluminum foil, punch a
few holes in them, and put that right on the flavorizer bars in the weber.
For cooler smoke cooking you can do this with only one of three burners on,
though you have to turn the meat now and then for even temp. cooking.
Cheers,
Kent

Again, check the barbecue NG. There is a raft of information there.

On Sat, 12 Apr 2008 23:50:17 GMT, hahabogus > wrote:

>doesn't sound as good as it tastes.

Oh yes it does. The only thing missing is garlic.

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

"Kent" > wrote in
:

>
> "George" > wrote in message
> . ..
>> John Haverty wrote:
>>> Hello, I am new to this group. I am interested in your favorite
>>> grilling recipes. I have a Char-Broil gas grill. I am interested
>>> in ideas and favorite recipes that you have cooked that you would
>>> recommend.
>>>
>>> Last year (Summer) we did a lot of basic chicken, steaks, etc., but
>>> I am looking for recipes that go beyond the basic and that you
>>> recommend. We have done seafood in the past.
>>>
>>> Thank you!
>>>
>>> John
>>>
>> Grilled pizza works well. Make some basic dough and then stretch
>> pieces it out to make small pizzas. Shape is not important. Cook one
>> side and flip and then add minimilist toppings and cook until done.
>>
>>
> For me pizza doesn't bake properly when cooked directly on a gas
> grill. The bottom heat is too high; the crust gets crisp before the
> top is cooked. This most true with any pizza containing sausage. If
> anything works, it would be the simple Pizza Margharita[tomatoes,
> cheese and nothing else].
>
> I have a new technique that works much better. Put a stone of some
> kind on the grate and with a peel put the pizza onto that. You have to
> warm the stone at least 15 minutes to make it work.. I use the
> cheapest stone from Walmart laid on a large pizza pan for this. You
> could use an about to "discard cookie sheet", though not a nonstick
> one. This creates a "pizza oven" like atmosphere, and the pizza cooks
> pretty well. It's sort of like a "gas "wood burning brick oven".
>
> Cheers,
>
> Kent
>
>
>

+1 to using a pizza stone. I do this and the pizza is amazing. Great
crisy crust with nice bubbles and a slight charring.

John Haverty > wrote:

> On Sat, 12 Apr 2008, elaine wrote in rec.food.cooking today:
>
>> I think we can all do a google. He was asking for 'our' recommendations. I
>> bought my first gas bbq a week ago. Went on the bbq newsgroup and didn't
>> see a lot of great ideas. It helps to have tried and true recipes. e.
>
> Elaine, yes, I tried looking through the bbq newsgroups and I did not see
> a whole lot either. I searched through this group and I did see
> discussion of bbq, but not a lot of recipes.

We discuss more technique than recipes in alt.food.barbecue. And
the technique runs more towards slow-smoking than it does grilling -
where there is less room for actual recipes.

The group is called alt.food.barbecue, not alt.food.grilling.

That said, hollow out some whole jalapenos (not fun) and stuff with
sausage and [cream] cheese, optionally wrapping over the top and
securing a half slice of bacon with a toothpick. Grill over low-med
heat.

-sw

On Sat, 12 Apr 2008, aem wrote in rec.food.cooking today:

> Hard to know what you mean by 'beyond the basic.' Do you marinate or
> dry rub things before you grill them? Do you add wood chips or soaked
> sprigs of herbs?

I am looking for a process that takes longer than 7 - 15 minutes on the
grill. I am already marinating steaks, chicken, etc. I have not tried
wood chips or soaked herbs. I do plan on trying this as it appears to be
popular. Your favorite method below sounds great and it is the type of
thing I am looking for in terms of time. A process that I can do on the
grill and hang outside while it cooks while I have a few drinks while it
completes.


> My most frequent grilling is probably chicken: back removed and bird
> flattened; marinated in olive oil, lemon juice, garlic and herbs of
> choice (thyme, rosemary, oregano--all fresh); grilled over high for 5
> minutes per side, then moved to cool side of grill; soaked sprigs of
> herbs added to hot lava rocks; cover, cook until done; move back over
> hot side if necessary to color the bird how you like it.

I currently do not have any lava rocks in my grill. I am using a
Char-Broil grill that I got about two years ago. I am not sure where to
put wood chips or sprigs of herbs in the grill (i.e. under the flames).
The grill has covers over the flames and the flames are raised a bit.
This looks like it would be a good one to start with and it sounds good.
Any advice on where I would put the herbs? I do not have any lava rocks
in the grill. Again, I am not sure where I would put them or if they would
be appropriate to put in the grill.


> My "favorite" grilling is not more complex but is more time-
> consuming. Marinate trimmed pork spareribs (regular, not baby backs)
> in soy sauce, sherry, garlic, ginger for a day. Set oven to 225F, put
> ribs in baking pan and pre-cook two hours. Turn grill on low heat and
> add hickory or alder or mesquite wood chips, well soaked in water,
> onto the lava rocks/coals. When they begin to produce smoke, put ribs
> on grill, cover, and cook until done, maybe another 45-60 minutes,
> basting frequently with mixture of melted butter, soy sauce and minced
> garlic. -aem

Wow, this sounds so good! I am going to give this one a try. As I
mentioned, I am interested in the time-consuming grilling. If you can
provide advice for where the wood chips should go, that would help a lot.
My thought is that if I put the wood chips below the flames, the wood
chips will catch fire no matter how long I let them soak in water. There
is not really a place above the flames in my grill to put wood chips.

Aem, thanks for the information!

John

Mary,

On Sat, 12 Apr 2008, MareCat wrote in rec.food.cooking today:

>> Elaine, yes, I tried looking through the bbq newsgroups and I did not see
>> a whole lot either. I searched through this group and I did see
>> discussion of bbq, but not a lot of recipes.
>
> BBQ ain't grilling (just sayin'...).

Noted... I did a Usenet search for groups that discussed grilling and I
did not find any specially for grilling. rec.food.cooking seemed to be
the group that discussed grilling the most. So, that's how I ended up
here. I have already received some good recipes and suggestions.


> One of my favorite ways to prepare chicken on the grill is to marinate it in
> lime juice, oil, lots of garlic, s/p, and a dash each of oregano, thyme, and
> red pepper flakes. I do this with boneless, skinless chicken breasts
> (usually cubed and then skewered when grilled), as well as with other
> various chicken parts. Always delicious and something that everyone seems to
> like. (I just made this last night, in fact.)

This does sound good! Another marinate to add to my saved list. My wife
and friends would like this too. Thank you!


> Another favorite of ours is to marinate salmon in lemon juice, soy sauce,
> oil, garlic, green onion, ginger, and s/p before grilling.

We have done salmon like this and it is very good. We use soy sauce on a
lot of the items we grill. I am a huge fan of soy sauce in general, so it
always seems appropriate on the grill. Lately, we have done a sauce that
we found at the store and that has been very good on the salmon. The
sauce turns to a sugary substance on the grill and gives a very nice
coating to the fish.

Another one that we have tried on the grill is orange roughy. I have had
this type of fish out and it is very good. We have not found a good
process for doing orange roughy yet. We tried simple s/p and butter and
it came off tasting extremely fishy. I love orange roughy when we are
out, but we have not found a process to make it taste good off of our
grill.

Mary, thank you for the reply.

John

Elaine,

On Sat, 12 Apr 2008, elaine wrote in rec.food.cooking today:

> Weber. I already had the charcoal version but never used it. Sorry, no
> recommendations - I'm a beginner bbq'er! Would love some ideas too though!

I had the charcoal version of Weber and still do in the garage. I liked
it a lot and how it made the grilled items taste. Of course the gas grill
is so handy to be able to fire up, grill, and be done before a storm hits.
How long have you had your Weber gas grill?

I have already read some greats replies to my initial post with some
ideas. It sounds like wood chips is my next step, but I am not sure how
to do the process with my grill.

John

On Apr 13, 12:43*pm, John Haverty > wrote:

> I currently do not have any lava rocks in my grill. *I am using a
> Char-Broil grill that I got about two years ago. *I am not sure where to
> put wood chips or sprigs of herbs in the grill (i.e. under the flames).
> The grill has covers over the flames and the flames are raised a bit.
> This looks like it would be a good one to start with and it sounds good.
> Any advice on where I would put the herbs? *

I haven't seen that kind of grill recently enough to visualize it so I
can't tell you exactly. What you're after is smoke. You might try
this: wrap the soaked herbs or chips in a couple of folds of aluminum
foil and then poke holes in the top of the package. Place this on top
of the covers above the flames. The reduced air flow may inhibit
burning and give you the smolder you want. -aem

On Sat, 12 Apr 2008, Melba's Jammin' wrote in rec.food.cooking today:

> { Exported from MasterCook Mac }
>
> Beef Kunkoki
> Posted again to r.f.c. by Barb Schaller, April 12, 2008
>
>
> 1 1/2 # beef flank steak
> 3 tbsp. sesame seeds
> 3 tbsp. salad oil
> 1/4 cup soy sauce
> 2 tsp. brown sugar
> 1/2 cup finely sliced green onion
> 1 clove garlic crushed
> 1/4 tsp. pepper
> 1/4 tsp. ground ginger
>
> Score flank steak in diamond pattern. Combine remaining ingredients and
> marinate meat in mixture for at least an hour. Grill or broil for 5-10
> minutes (5 minutes per side is about right on the grill). Cut thinly
> across grain in diagonal slices to serve. 1-1/2# steak serves four to
> six.
> ----------
> Notes: Extra marinade can be combined with sliced and sauteed
> mushrooms, brought to boil, and served with meat or over white rice.

Oh, that sounds good! I saved this one. It has one of my favorites...
soy sauce! I will definitely give this one a try.

Thank you!

John

On Sat, 12 Apr 2008, hahabogus wrote in rec.food.cooking today:

> Light the grill and put it on extreme high heat (500F plus). Take a
> bundle of aparagus...snap off woody bits. Chuck it in a bowl; drizzle
> with oil and sprinkle in more coarse salt than you figure you need. (so
> each piece when tossed with the oil and salt looks salted almost as much
> as a pretzel.) Put asparagus on the grill and start rotating it so char
> marks are on all sides. As soon as there are char marks it's done...maybe
> 4-5 minutes on the grill max. Asparagus is just past tender crisp and
> very tasty.
>
> doesn't sound as good as it tastes.

Vegetables on the grill are so good! We love asparagus, onions, zucchini,
sweet potatoes, etc., done on the grill. We drizzle olive oil on them and
then to the grill for just a few minutes and they come off perfect.

During the winter months we would do this same type of thing in our oven
on broil. So good!

John

Aem,

On Sun, 13 Apr 2008, aem wrote in rec.food.cooking today:

> I haven't seen that kind of grill recently enough to visualize it so I
> can't tell you exactly. What you're after is smoke. You might try
> this: wrap the soaked herbs or chips in a couple of folds of aluminum
> foil and then poke holes in the top of the package. Place this on top
> of the covers above the flames. The reduced air flow may inhibit
> burning and give you the smolder you want. -aem

Thanks, I will give that a try. I was checking the charbroil.com web site
to see if they had any hints for this process. I have not found anything
yet, but I will give this a try. If it does not work, at least I will
still eat good.

John

John Haverty > wrote in
news:alpine.WNT.1.10.0804131500080.3364@HAVERTY:

> but I am not sure how
> to do the process with my grill.
>
> John
>

soak chips in beer or water for say 1/2 hour...strain/drain chips and wrap
well in foil...poke foil package with fork chuck it ob the coals/heat
deflector...foil wrapping works well with dry tea leaves as well for smoke.

experiment... usually more than say 2 hours is more than enough and the
smokiness turns too biter.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

On Sun, 13 Apr 2008, hahabogus wrote in rec.food.cooking today:

> soak chips in beer or water for say 1/2 hour...strain/drain chips and wrap
> well in foil...poke foil package with fork chuck it ob the coals/heat
> deflector...foil wrapping works well with dry tea leaves as well for smoke.

Thank you! Aem has given similar advice. I will try putting them right
on the heat deflector to see how that works.

John

"Goomba38" > wrote in message
. ..
> John Haverty wrote:
>
>> I had already checked on allrecipes.com. I found a few that looked
>> interesting and I read their reviews. There is so much activity on this
>> group that I wanted to know what was recommended here.
>>
>> John
>>
> One of my favorite things on the grill is to grill slabs of fresh
> pineapple to serve aside grilled porkchops.

My sister made some grilled pineapple - it was fabulous! She skewered them,
soaked them in apple schnapps and a bit of brown sugar. Sooo good.

HH

In article >,
Lou Decruss > wrote:

> That's a great recipe. I've used similar. It works very well with
> pork tenderloin too. I've also cheated and used Mr. Yoshidas
> original teriyaki sauce and it's quite good too.
>
> http://www.mryoshidas.com/
>
> Lou

how do you do it with pork tenderloin--roundish vs flat shape of the
meat. Score it or just marinate and grill? IMWTK.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
She's had good news! Hurrah!

In article <alpine.WNT.1.10.0804131506050.3364@HAVERTY>,
John Haverty > wrote:

> Oh, that sounds good! I saved this one. It has one of my favorites...
> soy sauce! I will definitely give this one a try.
>
> Thank you!
>
> John

You're welcome. Be sure to not overcook the meat, John. If you've
leftover steak, slice it thin, put it atop a big green salad before
dressing the salad.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
She's had good news! Hurrah!

On Sun, 13 Apr 2008 17:29:36 -0500, Melba's Jammin'
> wrote:

>In article >,
> Lou Decruss > wrote:
>
>> That's a great recipe. I've used similar. It works very well with
>> pork tenderloin too. I've also cheated and used Mr. Yoshidas
>> original teriyaki sauce and it's quite good too.
>>
>> http://www.mryoshidas.com/
>>
>> Lou
>
>how do you do it with pork tenderloin--roundish vs flat shape of the
>meat. Score it or just marinate and grill? IMWTK.

A longer marinade will do the trick. I've poked them with a sharp
fork, but IMO 6 hours of marinade works just as well. I've let them
go for as long as 24 hours, but I think that's too long. All you taste
is the marinade. Just my .02.

Lou

On Sat, 12 Apr 2008 17:07:09 -0500, Melba's Jammin'
> wrote:

>{ Exported from MasterCook Mac }
>
>Beef Kunkoki
>Posted again to r.f.c. by Barb Schaller, April 12, 2008
>
>
>1 1/2 # beef flank steak
>3 tbsp. sesame seeds
>3 tbsp. salad oil
>1/4 cup soy sauce
>2 tsp. brown sugar
>1/2 cup finely sliced green onion
>1 clove garlic crushed
>1/4 tsp. pepper
>1/4 tsp. ground ginger
>
>Score flank steak in diamond pattern. Combine remaining ingredients and
>marinate meat in mixture for at least an hour. Grill or broil for 5-10
>minutes (5 minutes per side is about right on the grill). Cut thinly
>across grain in diagonal slices to serve. 1-1/2# steak serves four to
>six.
> ----------
>Notes: Extra marinade can be combined with sliced and sauteed
>mushrooms, brought to boil, and served with meat or over white rice.

That's a great recipe. I've used similar. It works very well with
pork tenderloin too. I've also cheated and used Mr. Yoshidas
original teriyaki sauce and it's quite good too.

http://www.mryoshidas.com/

Lou