I’m tired of the same boring recipes for grilling. Please help! I grill all year round.

0 Answers

  1. Troye Skipworth wrote on :

    Here’s something fun, how about grilled caprese salad? Big tomatoes required, but cut into ½ inch thick pieces, add a bit of olive oil, garlic salt and pepper to each side. Place on grill, won’t take long on each side. Once second side is done place a ¼ inch piece of mozzarella on each tomato slice grill for a couple seconds more. Remove add a basil leaf and you’re good to go.

  2. Meridith Ford Goldman wrote on :

    Grilling all year ’round is a great idea! Here’s a link to one of my recipes: http://lifeislemonade.com/main-page/2011/6/14/time-to-grill.html – it’s a great marinade/sauce made with molasses for meats and chicken. Also look into Steven Raichlen’s books – he gives great tips in an easy-to-follow format and grills everything from chicken to chayote.

  3. Sara Wald wrote on :

    FOF member Mrs. Wheelbarrow recommended a great grilled peach salad. Read it here: http://faboverfifty.com/content/style-blog/?p=12845

  4. casavon wrote on :

    We also grill year round and I’ve discovered that various home made marinades are the BEST for making things taste really good. I have one basic one that I use on pork, chicken and sometimes even on beef…finely chopped onion and garlic, olive oil, soy sauce, worcestershire sauce, some spicy BBQ sauce and herbs from my garden-often basil, tarragon, rosemary and/or oregano depending on my mood. Use your own tastes to determine how much of each ingredient. Marinate at least four hours-and if you make enough, save the marinade, bring it to a boil and simmer five minutes on the stove and use it for a sauce over your meat. Play around with ingredients to find what you like best. And grilled pineapple is THE best!! Good luck!

  5. Elizabeth Savoy wrote on :

    Have you tried drunken chicken? Or, non-drunken chicken? Clean a whole chicken and stand it up on a can ful of beer, wine, cola, water with spices, you decide the flavors that you want inside the chicken. The steam from the heated liquid seasons the chicken from the inside and makes the moistest chicken that you have ever tasted. Split some radicio in half, brush with a little olive oil and salt and pepper, grill slightly and make a quick vinegarette and you have a delicious grilled meal.
    Liz Savoy

  6. Carolyn Wispe Burns wrote on :

    Everyone has great ideas. I’m from So Cal so I can grill every day – rain or shine. When our kitchen was remodeled I did everything on grill, but a favorite was grilled polenta. Trader Joes has roll that I would slice, season with a ground pepper mix, basil, garlic, oregano, red pepper, and oilve oil. I would sautee mushrooms or make a mushroom sauce (on the grill, but now on the stove) and top the polenta and add some freshly grated parmasean. I have also used the grilled polenta in lasagne instead of noodle. I grill extra firm tofu too. Add that to a grilled mix of asian greens done on the grill or in a stir fry grill pan thing. Marinate the veggies in a soy mirin garlic green onion marinade (i think I do a little less soy to the mirin amount) Ohhh another idea that I stole from oven is to make foil packets of fish on the bbq – make sure the foil is either heavy duty or use at least triple the amount of regular foil. Use any tasty salad dressing or teriaki as a marinade. I also grill potatoes directly on the grill instead of roasting them. Just keep an eye on them. Last time I boiled them for 10 minutes before and grilled them on a higher heat, but watched them carefully. Enjoy!

  7. Merry Richon wrote on :

    Without know what type of food you enjoy, I will offer a couple of suggestions for things we enjoy. A quick one is for seasoned ground pork grilled and then wrapped in lettuce leaves to serve with a dipping sauce:
    Another, more time consuming option is what is commonly known at our house as “green chicken”. Worth making since the leftovers are wonderful:
    Or this quick grilled tuna:

  8. Kevi Sutter wrote on :

    Whether I’m baking, stir-frying, braising or using any other basic cooking techniques, “same old recipes” bore me to tears. My recommendation is to mix them up. Toss grilled chicken and vegies into a batch of tabbouli, thinly sliced grilled steak served over garlic mashed potatoes with a sprinkle of crumbled blue cheese, let a hot grilled salmon fillet meld into a tangy spinach salad.

  9. seattlekath wrote on :

    I grill all year, too! Here are some of my favorites: http://kathdedon.wordpress.com/category/grilling-and-barbecue/
    I especially love grilling boneless, skinless chicken thighs.

  10. Rita Connelly wrote on :

    Fruits and veggies. Everything from pineapple o peaches tp lettuce to eggplant tastes better on the Brillo. You’ll have to pay attention because they cook up quickly. With the fruit brush with a little sugar water. Most vegetables work well alone, but butter never hurts. You can eat them by themselves or make a kicked up salad.

  11. Mary Holland wrote on :

    I’m going to guess that you mean hot dogs, hamburgers, steak and beer can chicken are getting old. Try cornish game hens, split in half and grilled with your favorite seasonings or salmon with a brown sugar bourbon glaze with tinfoil underneath is good. Shrimp on rosemary stem skewers brushed with italian salad dressing is a favorite too.

  12. Kathy Maanum wrote on :

    Hi Jables,
    I make a from scratch bbq sauce from Betty Crocker’s cookbook and marinade my chunked up chuck roast in it over night and then use that sauce on it while it cooks on skewers with veggies on the grill. This is a family favorite.

  13. Kaski4 wrote on :

    I often have the same problem. I started thinking outside of the box. I grab whatever herbs I have, or you can buy and use them. I used fennel and lemon with olive oil on grouper. Basil works well as does dill.
    Another yummy idea for chicken and steak is to just grill with salt and pepper and then finish with an herb butter. Thyme and tarragon work for this. Just chop the herbs finely and add to softened butter. Put a dab on your meat just before serving. Happy grilling.

  14. Erika Bradley wrote on :

    I remember my Mom always marinating chicken in olive oil, lemon juice, oregano, garlic,and salt. The results were fantastic!
    Also, try kabobs..if using lamb, soak in milk for a few hours, it helps to eliminate the :”gaminess”.

  15. Diane Goodman wrote on :

    Hi Jables, here are some things we do: Grilled BLTs (grill bread, brush split romaine heads with olive oil and grill until charred, brush thick sliced tomatoes with herb-infused olive oil and grill both sides–make sandwhich with these grilled items, bacon, mayo and whole basil leaves; make your own pizzas: grill assorted vegetables and grill pizza crusts or flatbreads–have other pizza-friendly items ready, have guests put pizzas together, add cheese and return to grill with top down until cheese melts. Stone fruits and pineapple are great to grill–cut up and serve over ice cream…

  16. Becky Beer wrote on :

    Have you tried grilled fruit? Baste with a good balsamic vinegar;peaches, pineapple,and whatever else you enjoy. Vegetables too,onion squash etc.

  17. Marilyn Laine wrote on :

    I marinate jumbo shrimp in Thai sweet chili sauce.(at least 2 hours but better overnight)Then Kabob them with sweet red peppers, pineapple cubes(white pineapple whenever possible)mushrooms and what ever else I have on hand. Grill until pink and flip until done. Happy eating

  18. Shirley Farley wrote on :

    Hi Jables, I have some questions, primarily what are you grilling? I loved some of the answers below because they show the wonderful variety of things that can be grilled. I use a pan that looks like a wok crossed with Swiss cheese–it is full of holes–to grill anything and everything from the vegetable kingdom without losing it through the grate. The pans are inexpensive and can be found at most big box stores. Bananas brushed with lemon juice and cooked directly on the surface of the grill double their sweetness without the added calories from sugar. Grill your favorite pizza with or without a pizza stone by brushing the grate with olive oil.

  19. Nancy Mercer wrote on :

    I feel you. I live in the South so grilling year round is my world, and thank goodness I have the opportunity! Fresh lemon and lime are part of my usual repertoire, as is fig balsamic and truffle oil. Also, different woods supply a variation of scent and flavor. Wasabi is your friend, and so are cherries, peaches and mango.Salsa can change your world. Really.

  20. elizabeth reeves wrote on :

    Hi Jables- one of my favorite things to grill is a caesar salad! Simply take well washed, whole heads of romaine, slice them lenghtwise in half, brush withyour best quality olive oil, sprinkle with sea salt and fresh black pepper and place on a hot, oiled grill for about 3 minutes per side. You can make a caesar dressing from 1/2 cup olive oil mayonnaise, 2 T fresh lemon juice, 2 teaspoons worcestshire sauce, 1 clove of garlic- minced, 1 teaspoon anchovy paste, sea salt and fresh cracked black pepper to taste plus about 1/4 cup of freshly grated parmigiano-reggiano. Great salad all by itself; you can add a piece of grilled fresh tuna that you have sprinkled with lemon zest, fresh cracked peppercorns and olive oil, too!

  21. Elise Johnston wrote on :

    Jables: Summer means wonderful veggies. Think Greek. Grill lamb kabobs or make small sausages with ground lamb. Parboil sweet potatoes, toss with olive oil and grill. Cut strips of peppers, squashes (yellow and green), asparagus. Get one of those grill baskets and make it easy to grill without losing any. They make wonderful leftovers. Make pita bread sandwiches with grilled veggies and hummus. And did I mention how fabulous eggplant is to grill with some olive oil

  22. amy mayer wrote on :

    I absolutely agree with you–it’s time to be experimental and grill things you may not normally think of OR grill the norm but in a new way—try parboiling sweet potatoes/yams , peel, then gently smash into a patty–grill this yam patty and keep moist with a brown sugar and butter mixture–OR grill fruits such as peaches , plums, and pineapple slices and serve on the side of your meal, grill your corn, onions and garlic and use in recipes for that extra “oomph” of chargrilled flavor. We also grill our ripe tomatoes till they are charred and soft –but not falling through the grates–I do can these but can be used in sauces for chicken breasts, soups and pasta sauces–the smokiness of the grilled tomatoes adds that extra flavor to take you meal to the next level of flavor

  23. Cathy Barrow wrote on :

    Try my Chicken Tikka Masala http://www.mrswheelbarrow.com/2011/03/chicken-tikka-masala/ – and grill some flatbreads, too! http://www.mrswheelbarrow.com/2009/08/indian-flatbread/

  24. Lonna Kahn wrote on :

    Try marinating your meat, chicken or fish in various salad dressings for at least an hour before grilling.

Are you an FOF Guru? Please to log in and post your response