4 medium red potatoes, cubed
1 medium onion, cubed
1 medium sweet red pepper, cubed
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon each dried basil and parsley flakes
1/4 cup butter, cubed
Combine vegetables and seasonings; divide among four pieces of heavy-duty foil (about 12 in. square). Dot with butter. Fold foil around vegetables and seal tightly.
Grill, covered, over medium heat for 15 minutes on each side (total 30 minutes). Open foil carefully to allow steam to escape. Yield: 4 servings.
Most vegetables cook better and are less likely to stick if marinated first or brushed lightly with cooking oil. For added flavor, sprinkle grilled vegetables with fresh herbs.
1 small eggplant, cut into 3/4 inch thick slices
2 small red bell peppers, seeded and cut into wide strips
3 zucchinis, sliced
6 fresh mushrooms, stems removed
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup coarsely chopped fresh basil
2 cloves garlic, peeled and minced
Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.
In a bowl, whisk together olive oil, lemon juice, basil and garlic. Pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.
Preheat an outdoor grill for high heat.
Place vegetables directly on the grill or on skewers. Cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.
Mixed Grill Kabobs
Take the marinated vegetables of your choice such as summer squash, zucchini, cheery tomatoes, onion, peppers, etc. and put on a skewer. Make sure the skewer has been pre-soaked in water for an hour so it does not burn on the grill. As above, it helps to marinate the veggies so they won’t stick and to add flavor. Use a garlic powder, oil, salt, pepper and basil to marinate or any other spices you like. Soak for at least an hour in a baggie in the marinate.
Grill each side for around 3 minutes and then turn.
Grilled Chicken or Pork Chops
I marinate my chicken and pork chops before I grill them. In a large baggie add onion powder, garlic, thyme, salt, pepper, balsamic vinegar and oil (you may add any herbs you like). If you can marinate over night. Grill until they are well cooked. Once they are done, you may use the barbeque sauce of your choice and brush on if you want barbeque flavor. I prefer Open Pit Hickory. Let the meat get grill marks and turn over and baste the other side for about 2 minutes.
Grilled Fillet of Catfish
4 (5-8 oz.) catfish fillets
Salt & pepper to taste
Preheat the grill. Mix mustard, thyme and garlic powder. Coat each side of catfish with the mustard paste. Let stand 30 minutes or more. Salt and pepper to taste. If using presoaked wood chips or other flavoring, sprinkle them over hot coals or lava rocks. Brush a skillet or foil lightly with oil. Place the fish fillets in the skillet or on aluminum foil and grill over hot or high heat 3-5 minutes per side. To not turn until it is done completely on one side or it will stick and fall a part. Handle as little as possible. Serve immediately.
2 - l pound trout
2 tablespoons fresh parsley, minced
2 tablespoons olive oil
2 tablespoons fresh basil, minced
1 tablespoon fresh rosemary, minced
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
Mix together parsley, olive oil, basil, rosemary, and garlic. Spread evenly on the inside of the fish. Oil cooking grate and preheat grill or use a cast iron pan (I prefer the cast iron skillet). Oil fish and sprinkle fish with salt and pepper and grill or fry for 4-5 minutes on each side over a medium heat. Do not turn over or move until done or it will stick to the grill. Carefully remove the fish from grill and serve.
I have already shared this one, but I just want to share my handsome grandson Saylor again. He caught this last summer at Yellow River. The first fish he ever caught and what a beauty! We grilled it the same day with grilled zucchini and potatoes.
Grilled Artichoke Dip
2 cups parmesan cheese
1 (10 ounce) box frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and grilled
2/3 cup sour cream
1 cup cream cheese
1/3 cup mayonnaise
2 tsp. garlic, minced
1 tsp. onion powder
Grill your artichoke hearts on an oiled grill until they have nice grill marks. In a food processor, mix together all of the ingredients.
Preheat oven to 375°F.
Bake for 20-30 minutes.
Serve warm in bread bowl with pieces of bread that you scooped out of the bowl.
Want to goose it up a bit, add small chopped shrimp to the dip or additional cheeses like fresh Mozzarella. It takes it to a whole new level.
Grilled Onion and Garlic
4 large onions
1/2 cup butter
Salt and pepper to taste
Preheat grill for high heat.
Peel onions, and remove ends. Cut each onion into quarters. Place 2 quarters of onion in a 6 inch square piece of tin foil, inserting a slice of butter or margarine between the pieces. Season with salt and pepper to taste. Close foil around onion. Repeat with remaining onions.
Set foil packets on lower rack of a gas grill, or directly on top of hot coals. Cook for about 30 to 35 minutes.
Slice your garlic in half and coat in olive oil. Wrap in a piece of aluminum foil. Set with your onions on the lower rack of a gas grill or directly on top of hot coals. Cook for about 30 minutes.
Sliced Grilled Onions
2 Large red or sweet onions or few Small Onions
3 Tablespoons melted butter or olive oil
2 Teaspoon chopped fresh thyme or any other herb you would like to use
If you are using the big onions: peel the skin & cut them into thick slices; like 5 to 6 slices per onion. If you are using the small onions: peel the skin & cut them into halves.
Stir in the herbs & pepper in the melted butter/oil & let it rest. Place onion slices in a container; cover them with water & let them rest for about 1/2 hour. Drain.
Drizzle onion slices/halves with herb butter/oil, reserving some for basting. Let them sit for at least half an hour before grilling.
Grill onions, covered with lid, over medium high for 6 to 8 minutes. Turn them over & baste with reserved butter/oil mixture. Cook each side for a few minutes.
1 lobster, approximately 2 pounds
Large pot of salted water
3 tablespoons butter, melted
Boil lobster in a pot of salted water for approximately five minutes to kill the lobster. Remove and split down the bottom of the lobster so that the tail meat is exposed and claws remain intact. Brush meat generously with melted butter.
Lay lobster on to the grill split side up and allow to cook until lobster meat is opaque (approximately 12-15 minutes), basting periodically with butter. Remove and allow to rest. Finish by splitting the claws (a sharp hack with the back of a chef’s knife usually does the trick), plating and drizzling all over with any remaining butter.
To prep the fruit, soak it in water to maximize the amount of liquid inside the fruit so it stays juicy on the grill. Use enough cold water to completely cover the fruit and add 1 teaspoon of lemon juice to each cup of water to preserve its color. Let fruits soak in the lemon water for 20 to 30 minutes. If you need to, add ice to keep the water cold.
Take a sweet ripe peach, pear, banana, apple, or slice of fresh pineapple and put them on a clean grill over a medium heat and grill both sides. It is easy to prepare and concentrates the flavors even more. Oil your grill with a flavorless oil like vegetable oil before grilling the fruit. Do not over cook or they will become mushy. Serve with a scoop of ice cream.
1 (.25 ounce) package active dry yeast
1 cup warm water
1 pinch white sugar
2 teaspoons kosher salt
1 tablespoon olive oil
3 1/3 cups all-purpose flour
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1/2 cup olive oil
1 teaspoon minced garlic
1/4 cup tomato sauce
1 cup chopped tomatoes
1/4 cup sliced black olives
2 cups shredded mozzarella cheese
4 tablespoons chopped fresh basil
In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
Brush grill grate with 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. Arrange 1/2 cup chopped tomatoes, and 1/8 cup sliced black olives over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.
Use other favorite topping such as pepperoni, sauté onions, mushrooms, or other cheeses. Change the sauce and make a taco pizza or a chicken and spinach or asparagus Alfredo pizza. Get creative. Let your guests make their own pizzas by setting up a bar for make-your-own pizza.
I’m all grilled out for the day. There are so many things you can grill that this could be endless. I'll go into another chapter to cover rips, my favorite grilled food. That is an all day thing; low and slow.
If you can cook it, you can grill it. This is just a small attempt on my part to get you outside and using the grill. Enjoy.
Be happy and may God bless you and yours.