If you would like to keep the heat out of the kitchen and outside where it belongs, the grill or barbecue pit is a lifesaver. My personal preference is an old-fashioned style barbecue with real wood for fuel. I think charcoal briquettes have a "lighter fluid" smell. Unless you put soaked wood chips in a pan on a gas grill, how do you get that traditional smokey flavor? Wait, gas grill owners -- before you clonk me over the head with a heavy set of tongs, let me explain.
I don't want to imply that you can't have great-tasting meat, veggies, or even fruit or pizza dough and garlic bread on a gas grill, because I have been treated to some delicious meals cooked on them. It's just my primitive cave-dweller self coming out I guess. I just love that oak-barbecued smell and taste above all others.
Well, I'd better get right to the recipes, as after this I have an appointment with some museum officials. Seems they want to display me in a diorama featuring ancient cooking methods.
image: meat and veggies on grill - Juriah
Place chicken in a shallow glass pan or dish. In a medium bowl, mix together all the ingredients except the chicken. Pour the marinade over the chicken. Cover the dish and allow to marinate for at least 30 minutes.
Preheat the grill for medium heat. Prepare the grill grate by brushing on a light coating of vegetable oil.
Remove chicken from marinade and place on the grill for about 10 minutes on each side. The chicken should be slightly charred on the outside and the juices should run clear. Or, to be sure meat is cooked use an instant read meat thermometer.
Grilling does wonders towards enhancing the flavor of vegetables. The sometimes 'bland' vegetable gets smoky and caramelized and becomes a delightful side dish or main vegetarian course. Here are some basics.
Combine marinade in a small bowl. Brush vegetable slices with the marinade and allow to sit for about 10 minutes. Grill over medium heat about 7-10 minutes depending on the thickness of the vegetable slices.
Squash, bell peppers and mushrooms are pretty and tasty assembled onto skewers then cooked on the grill.
Grill new potatoes on a skewer. The potatoes can be par-boiled first for about 12 minutes then threaded onto skewers and roasted for about 10 minutes over hot coals or medium heated gas grill.
Combine a variety of vegetables such as zucchini strips, carrots, cauliflower and broccoli. Keep slices and pieces uniform in size for even cooking. Make a foil pouch using heavy duty foil. Add vegetables, some fresh herbs and either a dollop of butter or olive oil. Fold the packet tightly and grill over medium-hot coals turning occasionally; about 10 minutes.
Pizza is a hit with adults as well as kids and it can be even more fun prepared outdoors on your grill. We suggest picking up some pizza "skins" all prepared at your local pizza joint. If you have freezer space you can even freeze them so you have them on hand when you need them.
Here is a basic grilled pizza recipe. You can always modify the toppings as you wish and adjust cooking times as needed.
Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside.
Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce.