Warm weather and grilling go hand in hand. Who doesn’t look forward to grilled foods? Hamburgers, hot dogs, steaks and chicken can get old fast especially when so many outdoor cooks have no idea of the variety of foods they can cook on the grill. Grilling outdoors can be fun and a great time to experiment with so many different foods. If it can be cooked – it can be cooked on a barbeque grill regardless if you use charcoal, gas or an electric grill. Outdoor cooking keeps your house cooler, allows you to cook with less mess and cleanup and is just a plain old summer tradition.
These aren’t the only recipes and ideas that go beyond hamburgers and hot dogs – use your imagination and recreate favorite recipes outdoors. Grills are also the perfect place to cook vegetables, fruit and fish along with a few other things that may in fact surprise you.
You heard me – grill those carrots for a wonderfully different flavor to a tried and true vegetable.
Add about an inch or two of water to a pot.
Place a steamer basket into the pot.
Use a peeler to remove the outer layer of the carrots.
Cut the carrots in half and then slice them lengthwise.
Place the carrots in the steamer basket.
Put the lid on the pot and turn the gas on.
Allow the carrots to steam until they are just tender.
Remove the carrots from the steamer basket – carefully they will be hot.
Toss the carrot slices in olive oil, salt, pepper and choose a favorite herb or spice such as rosemary, cilantro, thyme or whatever you like.
Place the carrot slices on the grill. Lay them perpendicular to the grill grates to help prevent the carrots from falling into the grill.
Turn the carrots with grill tongs.
Total cooking time 10 to 15 minutes.
If you’ve ever bought a pineapple that lacks sweetness and flavor – consider grilling it. The heat brings out the natural sweetness in the fruit.
Cut the top and bottom off the pineapple.
Remove the outer skin.
Use a corer to remove the hard, fibrous center of the pineapple.
Cut the pineapple into 1 inch thick slices.
Place the pineapple slices on the grill.
Let it cook until grill marks develop on one side.
Flip the pineapples and let the grill marks develop on the other side.
Serve as a tasty accompaniment to fish, chicken, ham or as a stand alone dessert.
You can make pizza in a variety of ways on a grill. Cooking methods depend on the crust.
Premade Thick Crust Pizza
Brush the grill with olive oil.
Add sauce, cheese and your favorite toppings to the pizza.
Place the pizza directly on the grill and close the lid.
Wait about 10 minutes and remove your perfectly cooked, delicious pizza.
Starting With Dough
Roll out the pizza dough either for a thin crust or thick crust on a pizza stone.
Add sauce, cheese and your favorite toppings.
Place the pizza stone on the grill.
Close the lid and let the pizza cook for 15 minutes or so.
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Add 2 teaspoons of salt to a pot of water. Place the pot on the stove and bring the water to a boil.
Pour about ½ inch of lemon juice into a flat shallow bowl.
Cut the sharp edge off of each artichoke leaf.
Cut the artichokes in half.
Use a spoon to scoop out the inside hairy area.
Place the artichokes cut side down into the lemon juice.
Place the artichoke halves into the boiling water and let them cook for eight to 10 minutes.
Remove the artichokes from the boiling water.
Add 2 teaspoons of lemon zest to 1 cup of olive oil.
Place the artichokes into a bowl and pour the olive oil and lemon zest mixture over the tops.
Toss the artichokes to cover them lightly with the olive oil.
Remove the artichokes from the olive oil.
Place the uncut side on the grill and sprinkle the cut side with sea salt and black pepper.
Close the lid and let them cook until grill marks develop.
Turn the artichokes over, close the lid and let them cook until grill marks develop.
Remove the artichokes from the grill, place them on a serving tray with the cut side up and squeeze a fresh lemon over the top to taste.
Preheat your grill to high with the lid closed.
Mix your favorite marinade for Salmon or if you don’t have a favorite try mixing 1 ½ cups brown sugar, ¾ cups of honey, ¾ cup apple cider vinegar.
Drag the salmon through the mixture and place on the grill.
Let the salmon cook for 7 to 10 minutes depending on the thickness. Brush the sugar and honey mixture on the salmon at least once in the middle of the grilling time.
Turn the salmon over and generously brush the sugary mixture over the fish. Brush the salmon at least once or twice more during grilling. Let the salmon cook for an additional 7 to 10 minutes.
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Chicken Quesadillas on the Grill
Brush one side of the tortilla with olive oil and set it on a plate with the oiled side down.
Drizzle your favorite barbeque sauce over the tortilla staying away from the edge by about 1 inch.
Add shredded chicken, thinly sliced green onions and peppers. Follow with a generous amount of shredded cheese.
Drizzle barbeque sauce over the top and cover it with a tortilla.
Brush the side of the tortilla that is facing up with olive oil.
Brush the grill grates with olive oil.
Carefully set the quesadilla on the grill and close the lid.
Wait about 3 to 4 minutes and then carefully flip it for an additional 3 to 4 minutes.
Cut the quesadilla in quarters or eights depending on the size of the quesadilla.
Serve with sour cream, shredded lettuce, pico de gallo, black olives and any other favorite toppings you may have.