To grill or not to grill, that is the qu estion.

“I am an excellent cook. Period. Don't argue or belay the point. It is fact.

I just grilled up a mess of marinated veggies and chicken on the grill. Served it with a side of aromatic rice, and ice tea.
Side dipping sauces included, bbq, A-1, and my own homemade salsa. It was freaking awesome. I'm sitting here with all kinds of good flavors still tickling my senses.

So....any of you bbq'r's out there think veggies don't belong on a grill? Well DO YA?
Go pound sand. Better yet, come to my house, bring a sixer, sit down, shut up and eat. Then will talk. That is after you get done with the toothpick.


Have a great 4th weekend and don't burn your burgers.......or buns for that matter. ;-)”

“i love grilled veggies :) grilled fruit is good too! (especially pineapple) we will be grilling this weekend. meat for mike, veggies for me :)”

“All food can be improved by Deep Frying. ;-)”

“SS if I eat anything deep fried...80*******

I either end up pukeing or on the toilet every 10 minutes for half the day...NO THANKS!”

“TMI”

“:D good!”

“veggies on the grill fresh from my garden are great-”

“Stovestomper is a true southern boy.

But yeah, veggies on the grill are awesome!”

“cant beat fresh sliced zukes and summer squash on the grill, the true taste of summer. Or corn on the cob (still in husk) grilled aboyut 30 min, some good grub.”

“Can't beat a mix of grilled asparagus, zuchinni, red bell pepper and onion. Toss in olive oil with some salt and pepper, grill 'em up then toss again with a little more olive oil and crushed garlic.......grill some good italian bread on the side....oh baby.”

“Corn on the cob is one of my faves on the grill. Wrap it in foil with a pat of butter, pepper, and any other seasonings you like and it's extra yummy. I also cook my baked potatoes on the grill wrapped in foil with a pat of butter and a little dill.

I also like taking various bell peppers, onion, squash, and whatever else tickles my fancy, putting chunks on a skewer, and grilling them with my favorite sauce of the day.

Lately, I've been wanting to grill on wood planks. I saw this at the ultra expensive kitchen store in the mall...wood planks made of mesquite, hickory, etc that you cook the meat on top of. Imparts a tasty smoky flavor on your food, but it's reusable unlike the chunks.”

“i got zucs on the vine that will be grilled this weekend! (and my first tomato will be ripe for the season too)”

“mapsNmammals, do you soak the planks in water first? That sounds tasty!”

“zuc, squash, peppers, onions, it's all good.
make a mixture of olive oil, soy sauce, crushed garlic, basil, salt, and pepper.
Put the veggies on, and generously apply the "sauce". turn once or twice, apply more sauce.....grill 10-15 min or until tender.

Take a vidalia onion, split into quarters, but do not cut it all the way thru. Place on a sheet of aluminum foil. Put a beef bullion cube in the middle, with 2 tblspn butter and a splash of white wine. Wrap it up then put it on the grill. Cook for 15 min, turning occasionally as you cook whatever else with it. MMMMMMM good!”

“Maps, it doesn't take a lot of chunks to get a great smoky flavor (if using charcoal) and even on my gas grill I use wood shavings (look for bags of different woods that I think are under the name Big Chief) wrapped into a foil packet with a few holes poked in it. It only smokes for about 30 minutes but that's all the smoke you need for some excellent grilled chicken.”

“soak those hickory, apple, or mesquite chunks in a little red wine before you use them....it adds a really nice touch to the flavor.”

“I plan to try that Pakratz since I heard it adds a nice touch. I normally don't soak my chunks/chips/shavings at all---I don't think you need to IMHO.”

“yo nonC.
You get more smoke if the wood is wet.
(Oh man could that statement get abused!)

LOL!
last edited: 6/30/05 8:43:59 PM”

“I soak the wood (I prefer hickory as mesquite is quite tarry) over night in water before I plan on using it, but I also try to smoke the meat versus grill it.”

“I don't want more smoke unless I'm slow smoking ribs or shoulder, but even then I don't---I just throw a few chunks on the charcoal and let them go. I'll add a piece or two at a time when it needs it. I know that (soaking) is the standard M.O. but I've never found a need to.

That was a good line though, lol.
last edited: 6/30/05 8:50:02 PM”

“Ruin a Vadalia onion with bullion cubes, wine and butter?

Wrap it in foil and toss it on the fire.

Basil never made any food taste better.”

“Blasphemy! Fresh chopped basil with summertime tomato, garlic, olive oil and a few mozzarela shreds can't be beat. Thai basil is even better!”

“no it has to be italian pesto basil! no other will do.”

“Oh? You've never experimented with your herbs before?”

“I would not use pesto for chalk.

Basil sucks.”

“NC...ive expiremented plenty :)”

“Yeah I could tell, but I was talking about the culinary herbs.”

“I like the basil with a hint of lemon flavor to it. But other then that I PREFER the italian.”

“as for the planks, you're supposed to soak them. the planks are intended for gas grill use, and if you soak 'em, it keeps them from scorching too much (or worse...catching fire and burning). I like the plank idea because it also helps keep the heat evenly distributed and reduces clean-up (I hate scraping scorched fat or bbq sauce or whatever off of my grill grates). I'll get some and let you know if soaking them makes too much smoke.

And for you charcoal purists out there, I have gas because my apartment complex prohibits charcoal grills on the wooden balconies. Otherwise, it would surely be charcoal.”

“Anyone from the South wouldn't even question this.

Anything can be grilled.

Hell, we BBQ Bologna down here.”

“Kingsford all the way!

MnM..soak that plank, then put a Salmon filet on it, baste with butter, sprikle with dill, squeeze a lemon over it. Grill til the fish flakes. It will knock your socks off!”

“Kingsford is a second rate charcoal.

Holland Hickory is what wins championships.”

“chili..I can't get Holland here in WI.
Send me a bag!!!!!”

“I have yet to eat salmon that tasted good...might have to try it with another fish first...maybe some walleye ”

“grilled veggies are the best, and my favorite way of eating vegetables. Shoot I could live of vegetables anyway.

okay...got to get off this thread, I am getting hungry and I should be in bed. night”

“Threw corn in husks on the grill tonight...came out great. We grill veggies all the time, various ways. No problemo!”

“Yup, I like my veggies skewered too.

And I'm not from the south, but I agree with Stovie on the deep fried comment. LOL!”

“OH! And grilled mushrooms are so good! (On my veggie skewer of course. hee hee)”

“I saw those planks at Costco yesterday. They were western red cedar. 8 for $14, I didnt buy em, I want someone here to do so first...LOL. I was tempted though.”

“Put together a brand new spankin grill today...tomorrow I'm fireing it up! Man oh man, I love cooking with fire :)”

“What kind of veggies do you folks like to grill with your meat?

I love to take yellow squash, clip the ends off and quarter, spread a little, no a lot, of olive oil on them, salt & pepper and place on the top rack while the steaks are grilling.

By the time the steaks are done, the squash is soft and done and delish!”

“your name is not very nice to groundhogs!

i only grill veggies, myself.”

“When I do kebabs, I use yellow squash, mushrooms, green peppers, onions, and tomatoes on the skewer along with the beef or chicken. I marinate them along with the meat on the skewer. Comes out really tasty over a bed of rice.

Damn, that sounds good. But the wife is doing a roast tonight so it will have to wait.”

“Asparagus brushed with italian dressing, halved roma tomatoes brushed with olive oil and a little lemon pepper, things like that. I haven't made 'em in years. No grill. :(”

“No grill? That's just wrong.”

“You're telling me?!”

“HPM ain't treating you right, treebeast. ;-)”

“NO GRILL!? That's un-American. ;-)”

“Here's what you do:

1) Go down to the local Big Box hardware store. Stalk the gas grills.

2) Wait until you see someone buy one. This may take awhile.

3) Follow them home, then wait someplace where you can surreptiously observe where they put out their garbage.

4) When they toss out their perfectly good old grill, move in for the kill. Load it in the back of the car and take it home. Probably it just needs new burners, or possibly grills. If you're really lucky, it just ran out of gas and the idiots thought it was broken.

5) Repair their grill and fire it up.

6) Enjoy grilled food from almost-free grill.”