We are having a few friends over tomorrow so had hoped to fire her up for the occassion. Sadly, mother nature is not cooperating and rain is in the forecast. So we'll have to burn things on another day.
I have to admit being very much a city girl, I've never grilled anything. (Mr. Limestone is quite skilled in all manly hot things but I'm most shoo'd out of the way once he has his tongs.)
So I'd love to hear your favorite grill dishes and tips. Do you mind sharing your not so secret recipes with me?
Very pretty. Enjoy.
ReplyDeleteI love grilling! I have grilled even when it is raining & even when we get an occasional snow dusting! The item I grill the most is chicken. I marinate it in Good Seasons Italian dressing. I use the packets & make it with extra virgin olive oil & balsamic vinegar. Mix it up with a blender - I have a Braun hand blender. If you blend the dressing the oil & vinegar won't separate. Let the chicken marinate for at least 15 minutes & put it on the grill. I make more chicken than I need & use the leftovers for grilled chicken sandwiches, chicken pasta salad, chicken stew, chicken club quesadillas.... mmmm, I'm making myself hungry. Other than grilling, I really don't like to cook! That's why I married a chef :)
ReplyDeleteLove it! What model did you buy? We're in the process of looking for a grill.
ReplyDeleteMy favorite grilled food is veggies. I'm a vegetarian, but DH will make chicken [and steak] skewers with red peppers, yellow peppers, mushrooms and onions. It's so yummy!
There are tons of awesome recipes in the Food and Wine annual cookbook. I definitely recommend skirt steak and flank steak on the grill. You can also go to epicurious and do a search for "grilled skirt steak" and you'll find tons of good recipes.
ReplyDeleteI usually use a more Asian inspired marinade:
soy sauce, rice wine, rice vinegar, grated ginger, garlic and scallions. Super delicious does not require much time to marinate. I love to serve it with grilled asparagus and peanut dipping sauce.
Grilled veggies are also great, just toss them in some olive oil, sprinkle with s and p and grill.
Good luck with the grill and have a great weekend!!
Sucha cute grill.
ReplyDeleteWe love grilled london broil - marinated with McCormick Steak Seasoning, Soy Sauce and Olive Oil.
Korean BBQ tastes amazing when cooked on an open grill! Try Kalbi (marinated short ribs) - you can get them in Koreatown at 32nd and Broadway.
ReplyDeletecorn. easy and a great side dish during the summer. also pineapple rings to put on burgers. call me a simple girl but that's what i like.
ReplyDeleteYay! What a beauty--all shiny and new.
ReplyDeleteHappy Weekend!
No recipe here, but just wanted to tell you not to let the rain stop you!! In my family, when it rains, we just put the grill closer to the door and do it from inside!! good memories...last time my cousin burnt all the hot dogs, heck, that man sucked the moisture out of them! They were sooooo dry you could snap them in half like breadsticks!
ReplyDeleteI usually buy kabobs from the butcher case at my local grocery store, or I make this.
ReplyDeletePortabella mushroom caps with rosemary
Clean and remove mushroom stems. Chop rosemary. Score mushroom tops. Marinate caps with chopped rosemary, some olive oil and balsamic vinegar. Make sure you have enough liquid to cover caps. Refrigerator for at least an hour. Grill for 5 minutes per side. Serve like a hamburger. Adapted from BBQ Bible.
That grill is adorable! With grilling, it's actually better to use a spice rub than anything too wet. You don't want the flames to jump up and char the meat too much. And most pre-made marinades have a lot of sugar in them, which will make them char even faster. That said, one of my all time favorite marinades is a Western NY special I learned about in my college days. You can buy the premade (tasty) marinade here: www.spiedies.com or there's a recipe here: http://www.recipezaar.com/recipe/-Lupos-Chicken-Spiedies-219681
ReplyDeleteyou're gonna LOVE it! our "go to" grill book is bobby flay's "grill it" awesome recipes. i'll email you a good one that we have concocted for dr. pepper ribs as well.
ReplyDeleteoh, and brookstone has an umbrella made especially for the grill, so no matter what mother nature has in store, you can still grill out! :-)
Although we mainly grill fish, we recently grilled fresh asparagus and it was delicious! Just cut an inch off of the bottoms, brush with olive oil, salt & pepper and grill until soft. So good.
ReplyDeleteAlso, just wanted to say, I love that you had the slats on your deck installed on the diagonal. And yes a wet marinade with cause flare ups on the grill, that's why you should pat the meat dry with paper towels before grilling.
ReplyDeleteCheers!
That is the cutest little BBQ I have ever seen , I personally have a little lighting fear , burned off some facial hair once so I am leary , I did once make a mean pizza years ago , I am going to try and become more adventerous this season .
ReplyDeleteEnjoy
My favorite thing on the grill is summer squash basted with a little olive oil.
ReplyDeleteQuinn
IF you don't mind me asking, Mrs. L, what kind of grill is this? It would be perfect for my parents! I love the size!
ReplyDeleteRanch burgers are great! Just add 1/2 pkg of dry ranch seasoning to one lb of ground beef, form into patties and throw on the grill! Super easy & super good. Also, use an herb & garlic marinade (can't think of the brand) poke holes in chicken breasts and throw in a zip lock bag with the marinade for 1-2 hrs. Throw on the grill and serve on tasty rolls/buns. Corn on the cob is great too - just make sure it doesnt catch on fire! :) Happy grilling!
ReplyDeleteMake a tray out of aluminum foil. cut squash, zucchini, onions, potatoes, baby carrots, etc... Cover veggies in olive oil or cut up stick of butter. Add season salt and other spices. Make a lid out of aluminum foil. cook on medium grill (too hot with burn veggies) until veggies are tender.
ReplyDeleteP.S. I agree - do not let the rain stop you! I grill in the snow up here in Minnesota!
ReplyDeleteWE JUST GOT THE SAME GRILL!!! We L.O.V.E it!!!
ReplyDeleteIts the Infared right? grills faster than regular gas grills and a lot less burnt bits. Def read the care instructions in the box - you need to treat this like a cast iron skillet, season it (with high heat oil like peanut) and let the grill burn off the bits when you are done with dinner and you will be very happy with the infared. This grill is not so great for sugary thick marinades as it may get stuck in the trays.
We do a lot of grilled chicken with simple seasoning (EVOO, S&P) and veggies in foil packets. My husband likes to play top chef and come up with lots of interesting marinades with random stuff - he uses mustard a lot. YUM! Just have fun with it - you can grill so much!
Liz
www.splendidminta.com
Ok, since everyone is giving you what look like great meat, chicken and veggie options, I'll give you a dessert: grilled poundcake. The toppings are endless: fresh berries, chocolate sauce, ice cream...just google "grilled poundcake" for TONS of ideas! Enjoy your new grill.
ReplyDeleteGrilled Veggies! All you need are veggies, a bit of olive oil and season to taste! Yum.
ReplyDeleteGrill fruit! sprinkle a little sugar on top and it will glaze on its own. Peaches are our faves, but bananas, apples and pears all work very well too.
ReplyDeleteKitchen stores sell skillets and special trays to do all sorts of outdoor cooking on the grill.
We love to do pizza, smoked meats, burgers with blue cheese in the middle, and appetizers that cook quickly like sausage with cheese or bacon.
I've never had a grill, but I love grilled veggies, especially peppers, sweet onions, and zucchini. They don't even need that much doctoring up, in my opinion. A little olive oil is all I use.
ReplyDeleteWow, that is an incredibly stylish grill! Enjoy!
ReplyDeleteI love grilling Sweet potatoes as a side for any kind of meat.
ReplyDeleteUse a few sweet potatoes, peeled, and cut into about 1 inch thick "fries"
toss with olive oil, salt, pepper, and paprika.
Grill, turning to get good grill marks, and until they are soft and cooked through. (be careful about the heat being too high, because they will burn if you are not careful!)
The easiest and most flavorful thing to ever come off my grill would have to be peeled and skewered shrimp dusted with a little Cavender's Greek Seasoning. (http://www.greekseasoning.com/)
ReplyDeleteIt's amazingly simple and delish!
Although I live in Rhode Island, we grill 12 months of the year. I once sent my husband out to grill burgers in a snowstorm. The neighbors must have thought we were insane but we wouldn't have it any other way.
ReplyDeleteGrilled veggies are so easy. Just put some olive oil and seasonings (garlic salt or lemon pepper) and you have a simply delicious way to cook veggies. Corn on the cob are wrapped in aluminum foil with butter and seasonings. We also use aluminum foil as a tray for sliced onions with balsamic vinager cooked on the heat. Chicken, steaks,ribs, burgers and hot dogs all go on the grill. Of course since it harks back to the cavemen days my husband is the main person to man the grill.
So happy to share my grill adventures since you are so kind to share your beautiful home with us.
I love to grill. We have 2 one for quick dinners(gas) and then the charcoal one for that yummy smokey flavor. My favorite item I bought this year is a grill basket. You can "Q" shrimp and best of all grilled veggies. Nothing is better. Enjoy!!
ReplyDeleteI was going to post my Good Seasons Italian Dressing Mix made with Balsamic secret - but it's your second post! With Chicken creasts is great but also on a pork tenderloin. Marinate a tenderloin in a ziploc bag with the dressing for a few hours, throw it on the grill and yum. Great with some grilled asparagus.
ReplyDeleteAnd my favorite summer sandwich - grilled vege. Red peppers, zucchini, carrots, red onion all grilled. Maybe a portabello mushroom cap too. Take ciabatta bread, brush with a little oil and heat the bread on the grill too. Use a couple of avocado slices like mayo and smoosh them into the break, stack the veges and YUM!!
-Elizabeth
Wow, I should spell check that post above...
ReplyDeletechicken breasts
bread not break
and I say "And YUM" a lot!
Enjoy that new grill.
-Elizabeth
If you grill Salmon, do it on a Cedar Plank (soak the plank for at least a half hour in water first). It makes the Salmon taste great! A rub helps too!
ReplyDeleteMy husband loves to grill, although we have a charcoal Weber. He is trying slow smoking and indirect grilling - not sure how that works on a gas grill. He's done pork shoulder and brisket, and tritip.
ReplyDeleteOne of our favorite dishes to cook on the grill is Beer Can Chicken. Just google it. It can be quite impressive.
Can't wait for grilling season! Our grill is in storage sadly but hopefully we'll be reunited soon. In the meantime, here are directions for the easiest, best chicken ever: go to the Goya section of your grocery store and get a $2 bottle of Mojo Criollo. Marinate anything in it for as long as posible but even 20 minutes is fine. Grill, eat, enjoy. Seriously, it's our family secret:)
ReplyDeleteI don't have any tips but I will say that I hate cleaning ours:(
ReplyDeleteShe is pretty though!
Wow!! Not that is a grill to make all other grills envious!!
ReplyDeletexx-Gina
oooh. A shiny new toy!
ReplyDeleteWe live by our grill. After one particularly devastating hurricane...when power was out and a curfew on for weeks we used it for everything. coffee...breakfast...lunch...dinner.
Here is a good one: Cut unpeeled potatoes into chunks...throw in a chunked (peeled) sweet potato for that tropical feel. some diced onions...garlic...any herbs and spices you have...go to town...LOTS of spice. Put all this in a bowl add olive oil stir around and pour in the middle of a big double piece of heavy duty aluminum foil. fold it up like a packet...put it on the top burner (quite a bit before the main food of chicken, salmon or ribs...whatever)
Yumm!
hey...maybe you need an umbrella and some pillows for your deck?? Come see what I have cooking.
i don't eat meat, but grilled vegetables are da bomb!
ReplyDeleteAnother great book is Thrill of the Grill http://amzn.to/bmhXRa We love grilled pizza with fresh tomatoes and goat cheese, and I agree grilled peaches and pineapple are fab. The peaches with a balsamic reduction and some gorgonzola crumbles...yep...all good.
ReplyDeletei can grill a mean hotdog! xx
ReplyDeleteWe just bought the exact same grill and we love it! I didn't feel confident about grilling until I read through the little booklet that came with it. I've only mastered meats so far (filets, flank steak, chicken) - a little salt & pepper is all you need! :)
ReplyDeleteSlice potatoes scalloped style, slice onion in rings, slice green peppers in rings...spray aluminum foil with non-stick spray and wrap everything together...of course add salt & pepper...you can also fix individual aluminum foil packets for each person with vegetables such as cauliflower or broccli...just remember to spray with non-stick...Mrs. Dash works great on vegetables too by the way..hope this gives you a few ideas...enjoy your new grill. Robyn
ReplyDeleteI would definitely recommend any of the grilling books by Steven Raichlen (http://tinyurl.com/y633tnu). He is amazing. We have the indoor grilling book, and his Victory Chicken recipe is especially to die for. We haven't had a bad meal from that book yet. Plus, he offers some AWESOME ideas for grilled appetizers and desserts. Definitely check it out if you get the chance!
ReplyDeleteI spelled broccoli wrong...sorry...LOL
ReplyDeleteEverything tastes better on the grill! Your gas grill is beautiful (and so cute and compact) and I know it'll be great for convenience. As you get more into BBQ, you may decide to also purchase a charcoal grill. The flavor of food cooked over charcoal is completely different.
ReplyDeleteI'm like most of your readers - we'll grill anything anytime! I'm up early planning a trip to Shop Rite this morning so we'll be ready to fire up our grill this afternoon! If you're new to grilling, Bobby Flay has some great tips on Food Network. In general, I like to marinade everything and keep in mind that it's better to grease the meat than to grease the grill.
You're going to have so much fun!
The new barbecue grill is wonderful. You will definitely have more fun grilling.
ReplyDeleteFantastic grill!
ReplyDeleteMy corn on the cob recipe is always a crowd pleaser...and it's super easy! http://bit.ly/HrGfg
ReplyDeleteMy favorite thing on the girl is steak -NY Strip or tenderloin just rubbed with olive oil and seasoned with salt and fresh ground pepper. I love to serve this with grilled asparagus crostini (saw it on fln a few years back) Asparagus, woody ends snapped off, marinated in 2 tbs spoons olive oil and 2 tbs balsamic vinegar and 1 tbs lemon juice seasoned with salt and pepper. Slice some camembert and and some large crusty bread slices with it. Grill the asparagus abot 4 mins per side and the bread until cheese melts and bread is crispy. Top with the aspargus and drizzle with olive oil. You can cut into smaller pieces for easier eating. My other favorite is grilled squash, quarterd lengthwise, marinated in 2 tbs lemon juice, white wine vinegar, minced garlic clove 2 tsps chopped fresh thyme, 1/3 cup olive oil and salt and fresh ground pepper. toss to coat then marinate for a few hours. Grill turning for about 8 hours. Dessert grilled pineapple drizzled with chocolate sauce.
ReplyDeleteEnjoy your new grill!!
My go-to grill recipe is a spicy flank steak I saw on TV years ago that I have adjusted over the years. Obviously, you want to start with the meat - strangely, the stores here only sometimes have flank steak, so I also substitute skirt steak or london broil depending on what is most readily available.
ReplyDeletecoat the meat with olive oil & then start sprinkling all your favorite spices all over it to create a dry rub. i usually go with curry powder, chili powder, cayenne pepper, turmeric and cumin. rub it all in then throw the meat on the grill for a few minutes on each side (you want it to come out medium).
to serve the steak make some toast with olive oil. when it's done toasting, slather it with goat cheese. thinly slice the steak and stack it on top of the toast with goat cheese. top with fresh arugula and eat as an open face sandwich (knife & fork is useful).