Main Menu

Strange things on the grill

Started by Monsterlover, June 25, 2009, 01:00:55 PM

Previous topic - Next topic
Print
Go Down Pages1 2 3 4
User actions

Monsterlover

June 25, 2009, 01:00:55 PM
I got the bright idea to grill a peach recently.

It was *awesome*

Made a foil pack thingy and threw in the peach slices with cinnamon and sugar.

Oh yeah.

It was almost like a crustless pie.

What are some off the wall things you guys and gals have grilled up?

Also, yesterday I discovered broccoli and bbq sauce are a great combo ;D
"The Vincent was like a bullet that went straight; the Ducati is like the magic bullet in Dallas that went sideways and hit JFK and the Governor of Texas at the same time."--HST    **"A man who works with his hands is a laborer.  A man who works with his hands and his brain is a craftsman.  A man who works with his hands, brains, and heart is an artist."  -Louis Nizer**

Monsterlover

#1
June 25, 2009, 01:01:42 PM
And as an addition to that, bbq sauce and vanilla ice cream. . .

not such a great combo.

:)
"The Vincent was like a bullet that went straight; the Ducati is like the magic bullet in Dallas that went sideways and hit JFK and the Governor of Texas at the same time."--HST    **"A man who works with his hands is a laborer.  A man who works with his hands and his brain is a craftsman.  A man who works with his hands, brains, and heart is an artist."  -Louis Nizer**

VisceralReaction

#2
June 25, 2009, 01:23:46 PM
Try grilling a peach right on the grill sans tin foil. then once you have a bit of char
on it drizzle just a bit of good balsalmic vinegar on it.

My big think lately is a grilled pizza. grill up a bunch of veggies and italian sausages.

Roll out a plate sized piece of dough and toss on the grill. Grill only one side of the dough
until crusty, remove and turn over. Top the crusty side with the veggies and sausages and cheese.
try blue cheese! and instead of a red sauce drizzle olive oil and fresh rosemary and balsalmic vinegar
on it and back on the grill until melty and yummy.
There are squirrels juggling knives in my head

Monsterlover

#3
June 25, 2009, 02:18:36 PM
Holy crap that sounds good!

I'll give it a shot, thanks!

On another note, I have always used charcoal and made a pyramid and used lighter fluid.

G/F has one of those chimney tube things.  We tried it the other night and Im not sure I liked it.  I also may not have done it right.

How long do you leave the coals go in the thing after it starts up?

Do I let the coals at the top get going too?  Id think that by then, the bottom coals would be partial or more consumed. . .

The coals we got from it weren't as hot as the lighter fluid pyramid and didn't last as long.
"The Vincent was like a bullet that went straight; the Ducati is like the magic bullet in Dallas that went sideways and hit JFK and the Governor of Texas at the same time."--HST    **"A man who works with his hands is a laborer.  A man who works with his hands and his brain is a craftsman.  A man who works with his hands, brains, and heart is an artist."  -Louis Nizer**

Triple J

#4
June 25, 2009, 02:43:41 PM Last Edit: June 25, 2009, 02:45:52 PM by Triple J
Quote from: Monsterlover on June 25, 2009, 02:18:36 PM
On another note, I have always used charcoal and made a pyramid and used lighter fluid.


Chimney starters rock...but here's a few tips.

1. Use lump charcoal, not charcoal briquettes. IMO briquettes start easy enough that a chimney starter isn't necessary. Lump is superior to briquettes IMO...it burns hotter, and doesn't contain any chemicals like briquettes. Dowside is they don't last as long.

2. It can be hard to get the charcoal started in a chimney starter. Instead of paper underneath it, which burns away too fast...use regular Lay's potato chips. The oil in the chips burns and last long enough to ignite the charcoal.

3. Keep it away from anything flammable when using lump charcoal...lump throwa off some serious sparks when it is getting started.

4. I only leave it in the starter until the lower levels of charcoal are gray...then I transfer it to the BBQ (or smoker as that is when I use a chimney starter).

Try potatoes on the grill. Cut into slices about 1/4"-3/8" thick, apply olive oil and spices (I like Emerils seasoning, or a specialty chili powder) to both sides, grill until done turning once.

Also works with sweet potatoes...just use brown sugar instead of the spices.  [thumbsup]

+1 on not wrapping the peach...just cut in 1/2 and place face down on grill. Carmelization of the sugars is tasty!

teddy037.2

#5
June 25, 2009, 03:23:46 PM
oiling up the paper a bit works, too  [thumbsup]

+1 on the rockage of chimney starters

Monsterlover

#6
June 25, 2009, 03:31:22 PM
im so glad i started this thread :D
"The Vincent was like a bullet that went straight; the Ducati is like the magic bullet in Dallas that went sideways and hit JFK and the Governor of Texas at the same time."--HST    **"A man who works with his hands is a laborer.  A man who works with his hands and his brain is a craftsman.  A man who works with his hands, brains, and heart is an artist."  -Louis Nizer**

Bun-bun

#7
June 25, 2009, 03:57:29 PM
I use hardwood in my smoker - for heat as well as in the smoker tray. A little bit goes a looong way. split it into pieaces about an inch thick, 2 -3 quartered pieces of firewood will last the whole day.

Jalapeno peppers are excellent grilled. Cut the tops off, scoop the insides out, toss 'em on the grill for a minute or two, fill with bleu cheese sauce, or cottage cheese, serve.
Just don't eat more than 1 or 2 or your ass will rebel against you the next day.
"A fanatic is a man who does what he knows God would do, if only god had all the facts of the matter" S.M. Stirling

m1moto

#8
June 25, 2009, 05:00:45 PM
+1 for pizza on the grill.
2006 S2R1K  |  Red + White  |  Full Carbon Arrows
http://freshbrand.com/

CMDRDAVE

#9
June 25, 2009, 06:05:53 PM
 [bacon] [bacon] [bacon] duh?
Insert witty comment here-->

red baron

#10
June 25, 2009, 06:27:45 PM
Take ears of corn
(preferably from the northeast around august)

Soak the in water, still in the husk.

20 minutes on the grill and you've got magic. [thumbsup]



"I believe there are more instances of the abridgment of freedom of the people by gradual and silent encroachments of those in power than by violent and sudden usurpations... James Madison

ducpainter

#11
June 25, 2009, 06:38:07 PM
Quote from: trouble on June 25, 2009, 06:27:45 PM
Take ears of corn
(preferably from the northeast around august)





They don't travel well you know.... ;D
"Once you accept that a child on the autistic spectrum experiences the world in
 a completely different way than you, you will be open to understand how that
 perspective
    is even more amazing than yours."
    To realize the value of nine  months:
    Ask a mother who gave birth to a stillborn.
"Don't piss off old people The older we get, the less 'Life in Prison' is a deterrent."


red baron

#12
June 25, 2009, 06:42:31 PM
Quote from: painter on June 25, 2009, 06:38:07 PM
They don't travel well you know.... ;D


But I do.

I'm waiting for the corn to visit mama. :)
"I believe there are more instances of the abridgment of freedom of the people by gradual and silent encroachments of those in power than by violent and sudden usurpations... James Madison

NAKID

#13
June 25, 2009, 06:43:13 PM
Headed up to these here parts?
2005 S2R800
2006 S2R1000
2015 Monster 821

red baron

#14
June 25, 2009, 06:59:23 PM
Quote from: NAKID on June 25, 2009, 06:43:13 PM
Headed up to these here parts?


Yup, then I gotta convince Razzo to loan me his Monster. [evil]
"I believe there are more instances of the abridgment of freedom of the people by gradual and silent encroachments of those in power than by violent and sudden usurpations... James Madison
Print
Go Up Pages1 2 3 4
User actions