Conference turris::cooks

    Grilled Scallions -
    
    If you like onions, these are unbelievable!  Clean a couple bunches
    of green onions, let stand in about an inch of vegetable oil for
    a minute or two, sprinkle with garlic salt and lay on the grill.
     They will get soft and brown.  The stems make their own handles.
    I have a special glass jar I keep the oil in, and use it all summer.
    My husband uses garlic powder instead of salt.  The only problem
    with these is the looks you get from check out clerks when you buy
    a couple *pounds* of green onions and explain that you're having
    friends over!

    Potatoes -
    
    Spray a one inch deep foil pan with Pam, slice potatoes in single
    layer, then thin scliced onions, dot with butter and coarse ground
    pepper, and put pan on grill.  Turn ocassionally.
    
    Or, make slits in a potato crossways down the length of the potato,
    fill slits with a slice of onion and dot of butter.  Wrap in foil,
    put on grill.  
    
    I sometimes microwave the potatoes first to give them a headstart
    getting done.
    
    Or, peel an onion, make two crosswise cuts across the top, dot with
    butter and pepper, wrap in foil and put on grill.
    
    Get small individual casserole foil tins, put in a piece of fish,
    cod or orange roughy, fill with barbecue sauce, put on grill till
    done.
    
    Looking forward to trying different things with vegetables - any
    ideas on that???

    Believe it or not -- cucumbers.
    
    If they're long, cut them in half crossways. Quarter them, remove the
    seeds, wrap in foil, and grill. 
    
    Or cook directly over the coals, brushing occasionaly with Italian
    dressing to keep from drying out. 
    
    --bonnie

    Take a bag of frozen peas, place them in a strainer and rinse to
    remove the ice crystals.  Slice 4-6 ounces of mushrooms. 
    
    Put butter and garlic in a 8-9 inch cake pan.  Add mushies and
    peas.  Cover with aluminum foil.  Leave 1 edge barely open.
    
    Put on grill for 30 minutes.  Serve
    

    This is a great chicken cassarole iI make on my gas grill.
    
    1 chicken cut to desired pcs size
    1 green pepper cut to 1/2 to 1 inch pcs
    1 onion cut quartered
    4 carrots sliced to desired thickness
    4 medium potatoes sliced or quartered
    2 cups boiling water that 2 chicken boullion cubes have been added
    2 tbls butter
    2 tbls flour
    pepper and papparika to taste
    
    In large alumn. pan melt butter and add flour, stir to make rou.
    add water and boullion to this, stir to mix.
    
    place remaining ingred. in pan and season to taste,cover with foil
    and cook approx 45 min. on gas grill. Check approx. every 15 min.
    cooking till chicken and veg are done.
    

    Re .1  Sounds Wonderful!  They grow so well in our garden (even
           survived the winter!).  I've been wondering what to do with
           them all and this sounds great. 
    
    Re .2  Variation on the sliced potatoes & onion you may want to
           try is instead of butter drizzle them with Italian salad
           dressing before cooking.  I usually add some fresh herbs
           (parsley, chives, or basil) and wrap in double layer of
           foil instead of using pan...saves on clean up.
    
    Nearly everything tastes better cooked on the grill.  Lot's of
    good ideas being posted - keep them coming please!
    
    Evelyn

    There is a carry out place in the Southwest by the name of
    "El Pollo Asado" which sells the most fantastic roasted
    chicken which they cook on huge grills.  I have tried different
    types of marinades trying to duplicate their chicken without
    any success.  Do any of you Southwestern Decies know what goes
    into their marinade?  
    
    Terri Montoya
    DTN: 223-7820
    FDCV11::MONTOYA
    

    I couldn't agree with you more about El Pollo Asado being the most
    fantastic roasted (grilled) chicken I've ever had. In fact, I was
    so impressed I bought stock in the company when they went public
    a couple years ago. So keep eating that chicken! As for the marinade,
    I wish I did know how they make it (is that a conflict of interest?)
    but all I know is they say it has "herbs, fruit juices and other
    special ingredients". I have a feeling you might be able to come
    close with a chicken fajita marinade though. There is a note elswhere
    in this conference discussing them (don't know the number off-hand).
    If you ever figure it out, please let us on the East coast know
    so we can enjoy it until they expand out here.
    
    Debbie
    

        When I marinate my meat, I also marinate fresh vegies such as
    onions, carrots and zucchini.  Then I lay the vegies out on foil
    and sprinkle them with butter and seasonings.  Wrap the foil up
    and stick on the grill for 30 minutes.  You turn it as often as you
    turn the meat.
                                                       
    
    Tammy

    There's a marinade from a mexican cookbook that I've used on both
    steak and chicken that's good:
    	2 parts orange juice
    	1 part lime juice
    	1 part cider vinegar
    	oregano
    Grill the meat with orange slices. 
    
    

    This is a Philippine Marinade I picked up with there:
    
    Soysauce approx � cup.
    lime	1 small squeezed on meat.
    banana sauce (tastes and looks just like catsup so use catsup)
    about � cup.
    7up/Sprite - about � cup.  This is the meat tenderizer. works great.
    
    marinate for about � to 1 hour and then barbeque.  the best way
    is the Philippine way and that is to cut the meat into thin strips
    for marinating and then skewer then on bamboo skewers cook and eat
    right of the stick.

    
    
      Cut in half lengthwise. Then make 2 or 3 slices in each half,but
    not all the way through,again lengthwise. Drizzle with salad dressing
    of your choice and let stand to marinade. Make sure dressing gets
    into the slits. Grill till desired doneness, but don't let them
    get to soft.
      I make these all summer long varying the type of marinade. Just
    lemon juice and fresh or dried herbs are also fine.
    
    

    
    	I love fish cooked on the grill.  My favorites are halibut,
    fresh tuna, shark and mahi-mahi because they can be put right on
    the grill like a beef steak.  Other smaller fish that you get in
    fillets (cod, haddock, pollack) have to go in a basket.
    
    	Anyway, mix up equal parts of lemon juice and worcestershire
    sauce and marinate.  Brush leftover sauce on fish while it's cooking.
    Use your imagination....a little sherry, some fresh herbs, wasabi
    paste (just a little!), a squirt of lime, etc. etc.
    
    	Conni

A little light went on in my head the other day...  I tend to be fussy about 
cooking in aluminum pans indoors due to the toxicity, but I tend to use foil 
profusely outdoors.  I'd like to avoid this.  Anyone have any ideas on a good 
Aluminum Foil substitute for outdoor cooking?

						     
							- JP

    Another variation on zucchini...cut them in chunks--1" thick slices--
    and skewer them along with onions, green peppers, tomatoes and mush-
    rooms.  Brush them with marinade or melted butter and grill to desired
    doneness.  I serve this with shish-ke-bob.
    
    Chicken:  marinate boneless chicken breasts in a mixture of 1/4 c. soy 
    sauce, 1/4 c. salad oil, 1/4 c. dry sherry, some ground ginger (or fresh),
    minced garlic, and chopped green onion if I have it.  You only need
    to marinate the chicken for 15-20 minutes, which makes it good for
    after work.  Then put the chicken on the grill and cook til done--
    about 15 minutes.   (This is also great eaten cold the next day
    while cruising about Boston Harbor!)

    To cut down on the oil & salt in most marinade recipes, I just grab
    a beer out of the fridge, and add various spices to it.  Sometimes
    I run home at lunch & do it, sometimes first thing in the morning
    (this is rare, I'm lucky I can shoes to match in the a.m.). 
    
    Anyway, it's a good way to use up leftover beer or wine that folks
    have brought that's not your brand!  Like the Black Label in cans
    - I'd rather say I was out of beer than offer that to company!

    This beef marinade is going to make a red meat eater out of me again.
    I've posted it at the request of a fellow noter.
    
    1 cup soy sauce
    1/2 cup sugar
    1/4 cup fresh lemon juice
    1/4 cup salad oil
    2 T freshly grated ginger
    5 garlic cloves, mashed
    
    Combine all ingredients and marinate beef for several hours.
    
    Enjoy,
    
    	Susie

    I love grilling Italian saugage on the grill after work.
    I put green and red peppers and onions in foil and make a sub out
    it.  It is great!
    
    Linda

I knew I was going to get home at about 4 yesterday, so I called my wife
to warn her. She said good, you can start supper, because I have to go
out. She said "there are four chicken quarters in the fridge, make
anything you want with them."

As soon as I got home I poured about a half cup of extra virgin olive oil
in a big glass bowl, chopped up four garlic cloves and dropped them in. I
put the bowl in the microwave and nuked it to `sweat' the garlic. While 
that was happening I cut up the chicken quarters into thighs, drumsticks,
and a sad pile of gobs of fat and inedible "parts" (parts is parts --
NOT).

I added about a 1/4 tsp each of salt, Cilantro and Rosemary to the oil in
the bowl - just because the urge struck me. I then put the chicken in the
bowl and coated every chicken part with the oily mixture. I moved the
chicken around in the bowl about every 5 or ten minutes over the next
hour while I puttered around making a salad, drinking a St. Pauli Girl...
B^). All parts of the chicken were thus completely treated with the oil
mixture for an hour.

I next fired up the gas grill and put the chicken on the grill for about
fifteen minutes, during which time I turned it three times and put out
several small fires. Then, because I wasn't ready to serve yet I moved
the chicken up to the "warming" grill which is about 8" above the regular
grill. I've never done this before. I kept checking it, and it was still
bubbling, even up there (I left the grill on "low"). It stayed up there
for fifteen minutes, during which time the skin got delightully crispy
and defatted. 

The result was EXCELLENT. Crispy outside, tasty all over, and drippingly
moist inside. I think I'll call it "Afterwork Chicken."

Art

I was down at the state fair this weekend and saw a bunch
of people walking around with roasted corn on the cob-still
in the husk. It smelled great. 
Has anyone made this before?
How about some recipes for some different flavored butters?
Thanks in advance
Lisa

                      <<< Note 590.21 by GENRAL::JORDAN >>>
                         -< Roasted corn ont the cob >-

>>Has anyone made this before?


    It is routine at our house to cook corn his way during the summer.

    What I do is buy corn with the husk on, fire up the grill, throw 
   the corn on and cook until the husk is all uniformly brown-black.

    Husking after cooking is a searing experience so I use oven mitts
   to prevent burns.


     A great way to have corn (if not the greatest),


        Bob

    Fill the sink with the corn in the husks.

    Add liberal doses of sea salt.

    Fill sink with water.

    Soak for an hour.

    Fire up grill.

    Dump corn on grill.

    Turn at intervals until husks are blackened.

    Pull corn off grill.

    Dump on plate.

    Let other people husk their own ears to save YOUR hands.  ;*)

    Works on any type of grill; i.e.  wood to gas!!!!


    All one needs to add is buttah!

    what is the benefit of the soaking?  I've never done it.

The soaking prevents the husks from burning and the corn from drying 
out.

--PSW