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I love my grill-as I mentioned Sunday.  Besides the fact that the heat and mess are kept outdoors, everyone loves what they‘re being served.  But it really isn’t just the grill and the quality of the protein and produce you‘re placing on that said grill-it’s also the herbs and spices and various liquids you use to flavor some of the items!

Here are some of my quick and easy go to “recipes“:

For veggies:

1.  Olive oil, lemon zest with just a tad of the juice, minced garlic, kosher salt and freshly ground pepper.  Depending on the veggie-I’ll add some fresh chopped rosemary and mint.  I have tons of both in my backyard, so these two are a theme you‘re going to see here today!

2.  Olive oil, montreal steak seasoning and cumin.

3.  Olive oil with plain old salt and pepper!

Proteins:

Meat:
1.  Olive oil, soy sauce and montreal steak seasoning

2.  Olive oil, balsamic vinegar, garlic, salt and pepper

3.  (this one works great on lamb and pork)  Olive oil, garlic, rosemary and mint, add lemon rind and some juice if you’ve got fresh!

Pork:

1. The one above is great.

2.  Try #1 from above as well

3.  Garlic, salt, pepper, cumin and chili powder

Chicken:

1. #1 from the meat section works very well

2. Olive oil, lots of fresh mint and rosemary, soy sauce and some pepper

3.  Don’t use this until almost done-mix your favorite BBQ sauce with your favorite salsa and brush on just a couple of minutes before you remove it from the grill.

Ribs:

1.  Rub with montreal steak seasoning and let them rest for a couple of hours, then wrap in foil with about a 1/2-1 C of white wine.  Bake in a 300 degree oven for about 2 hours.  This is for beef or pork ribs.  Then add a good couple of tablespoons of cumin to your favorite BBQ sauce and brush on the ribs when you finish them up on the grill.

2.  In a stock pot-boil ribs for about a half hour in a mixture of veggie broth and your favorite beer.  Drain and dry the ribs.  Season with kosher salt and pepper.  Finish up on the grill and serve BBQ sauce on the side.

Fish:

I keep everything very simple with fish-just a quick brush of olive oil, kosher salt, some hungarian paprika and garlic.

Dessert anyone?

With fruit I like to simply brush with a mixture of lemon juice and either white or brown sugar and just let them caramelize!  My favorites:  pineapple, nectarines and peaches.  Plums work well, if they aren’t too soft.

What about your favorites on the grill?



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