Conference turris::cooks

    
    Here are a few that I might have entered somewhere else in here:
    
    Grilled Swordfish
    _________________
    
    Marinate swordfish steaks for at least 30 min. in 1 cup olive oil, 2
    TBLSP lemon juice, 1 TBLSP oregano or basil, and 2-3 cloves crushed
    garlic.  If I only do 2 steaks, I do cut down on the oil, but leave the
    other ingredients the same.
    
    Grill aprox. 10 minutes per inch of thickness.
    
    Barbecued potatoes
    __________________
    
    In double thickness of aluminum foil, dice potatoes and a cut up a
    small onion.  sprinkle with salt and pepper and put a few pats of
    butter on top.
    
    Place on grill for approx. 45 min.
    
    
    
    

    I think there are already plenty of notes related to grilling
    
    	DIR/TITLE=BARBEQUE
    
       473  ARNOLD::WIEGMANN     29-DEC-1986     2  Beef Barbecue Sandwiches
       492  FULTON::GUERRA       16-JAN-1987     5  BARBECUED SPARERIBS
       577  USMRW1::RSCHAVONE     7-APR-1987    10  Southern Barbeque
       590  SIGANA::MCFARLAND    22-APR-1987    20  Barbecue After Work
       628   CSCMA::L_HUGHES     10-JUN-1987    12  Mesquite Barbeque Ideas
       955   GRINS::MCFARLAND    26-JAN-1988     1  Texas Barbeque Sauce
       995  OCTAVE::VIGNEAULT    15-FEB-1988     8  Barbecued Pork Ribs -Another r`
      1003  PINION::HACHE        19-DEC-1991    66  Barbeques, BBQ, Smokers, Grills
      1233   SALEM::COULOURAS    24-JUN-1988     6  BARBECUE:  Need Barbecue Sauce
      1439   COMET::ESTLICK      15-OCT-1988     5  BARBEQUE SAUCE
      1810     MED::D_SMITH       9-JUN-1989     8  Barbeque Lobster/Scallops & Shr`
      1836  ASABET::C_AQUILIA    22-JUN-1989     3  BARBECUE 'SMEAR' ...
      1854  MLCSSE::AUSTIN       28-JUN-1989     2  Chicken:  Marinate Chicken for`
      2109   POCUS::FCOLLINS     20-NOV-1989     0  Brandied Barbecued Chicken
      2413   GRINS::MCFARLAND    14-MAY-1990    14  shrimp/seafood on the barbeque
      2415  OCTAVE::VIGNEAULT    15-MAY-1990     1  Raspberry vinegar/wine marinate`
      2979   LIEBE::PIZZELANTI    4-APR-1991    18  BARBEQUE, AGAIN
      3191   DZIGN::DAWKINS      20-AUG-1991     9  BARBECUE:  Need Barbecue Chicke`
      
    
      DIR/TITLE=GRILL
    
       1003  PINION::HACHE        19-DEC-1991    66  Barbeques, BBQ, Smokers, Grills
      1241    CISM::HAWES        28-JUN-1988    13  FISH ON THE GRILL
      1493  IMPULS::HARTEL        4-NOV-1988     3  Grilled Tuna Steaks
      1798  JACKAL::CARROLL       5-JUN-1989     7  GRILLED FISH STEAKS
      1841  RUTLND::DDAUGHERTY   26-JUN-1989     0  Grilled T-Bone Steaks Florentine
      1945  IOWAIT::WILDE        17-AUG-1989     9  TANDOORI-STYLE GRILLED CHICKEN
      2519  MEMV02::CARROLL      18-JUL-1990     0  Lem-Gar Grill sauce
      2552   COBRA::BRYDIE        6-AUG-1990     8  Grilled Duck, how to ?
      2612  PINION::HACHE        19-DEC-1991    21  Stove Top/Indoor Grills
    >
    

Oh, Barbeque. Duh. I did dir/tit=grill.  Didn't even think of BBQ cuz
I associate that with hamburgers, hot dogs and sugary tomato sauce.
Thanks for the pointer.

D!

    (actually, upon looking at the notes from dir/tit=barbeque, apparantly
    others have the same imression - lots of sugary saucs and lots of meat. 
    Haven't found much regarding grilling of chicken or veggies with
    flavors other than "sweet and spicy".)
    
    Diana

    How about looking in the chicken and vegetable topics?  How about
    topics on marinades and other sauces?

	For grilled swordfish, the recipe in 63.7 just cannot be
	beat!  Check it out...

	Cara

Go to Atlantic Ocean..

Join charter boat to go deep sea fishing.

Take seasick pills.

Put slimy clam on hook and drop to ocean floor.

Catch fish, preferred haddock.

Have 1st mate skin it, fillet it too.

Drive home smelling like the ocean.

Take long hot shower.

Fire up the grill.

Invite lots of friends over for fish feast.

Serve beer and wine to friends.

Take fish and place skin down on foil wrap, Butter foil and place 
onions and pepper with a couple of slices of butter on top, close and 
place on ambers.

Continue to serve wine and beers.

About 20 minutes later, the fish should be ready.

Take a table spoon of sald dressing and 2 tablesppons of relish and mix..
Tartar Sauce...

Eat and enjoy... Watch out for bones...



REK

 "Baked" potatoes are easy to do on the grill. I usually jump start 'em by
putting them in the microwave at high power for about 7 minutes (4 good sized
potatoes.) This doesn't cook them, but heats them up a bit so I don't end up
with charred skins and raw insides.

 Then I put the potatoes on the warming rack in a grill of medium heat, and
in about 20 minutes you cook the meat (which usually takes perhaps 10 minutes.)
Sometimes the potatoes are done before the meat; usually they come off at
the same time.

 I had striped bass on the grill last night. It was delish! Cooked in foil
with a marinade of butter, lemon juice, spices, garlic and onions. Yum!

 The biggest thing to watch out for when grilling is having the fire too hot.
That, and you can't leave food on the grill and ignore it like in an
oven, especially if you have fatty meats.

 I find that mushrooms taste great when grilled. Definitely have some on your
kabobs. Kabobs also work best when you cook the veggies and the meat separate.
Otherwise you often end up with underdone meat and overdone veggies.

 Fish and shellfish work out real well on the grill. A teriyaki marinade
will work for most anything. 

 I find that inventing new marinades can be really fun.

 The Doctah

    Peter Christian's mustard sauces make *wonderful* marinades for the
    grill...I use it on tuna kabobs...*yum*
    
    
    ------------->daniel

    I recently bought a book called _Vegetables on the Grill_; it's
    fabulous!  It has a veggie glossary in the front that contains general
    instructions on grilling each veggie and some suggested marinades, a
    section on marinades, and then some recipes in the back.  The marinade
    that I really enjoy on grilled eggplant and yellow squash is hoisin
    sauce (chinese bbq sauce) thinned with soy sauce and a little oil and
    garlic.
    
    Last night, we sliced some mushrooms, put them in a pie tin with some
    butter and garlic salt, and placed them on the grill.  YUMM YUMM!! It
    was very good, but doesn't take very long at all.  It would  also be
    good with some white wine in it.

    Well, lacking experience and feeling impatient, I mixed up a marinade
    last night of soy sauce, sesame oil, rice wine vinegar, white wine and
    orange juice.  There's chicken sitting in it even as we speak - we'll
    see how it turns out.  Also on the menu are grilled red peppers and new
    potatoes with some sort of herbs or something.
    
    I've a question, tho - what's the point of grilling in sealed tin foil
    packages?  It seems like you lose the whole point, which is that smoky
    flavor that comes from cooking something directly over flame/heat.
    In that case, there doesn't seem much benefit to merely baking,
    broiling or saute-ing something...
    
    Diana

    Personally, I grill things in foil or in a tin because I don't want to
    heat up the house by doing them on the stove or in the oven.  It's just
    doing your entire meal on the grill outside instead of in the house.
    
    -M-

>    I've a question, tho - what's the point of grilling in sealed tin foil
>    packages?

 One thing- cleanup is easy! :-)

 Also, grilling in tin foil is different than baking in the oven in tin foil.
The temps on the grill are not as evenly distributed, and you tend to get
more color on your veggies and potatoes.

    I'm one of those people who washes the grills before I use them... 
    I know lots of people just use them as is but after brushing on
    my favorite habanero marinade and grilling, there's kind of a mess.
    -->Hint for easy cleanup... after washing the grills, dry and spray
    with PAM or any of the other spray oil things, or go over them with
    a lightly oiled paper towel. Food sticks less and the cleanup is
    a LOT easier. 
    
    Habanero marinade? *grin*
    
    Mince onion and garlic and stick it in a pan with some oil over med
    heat. Let this brown. Mince one ripe hab, or two if you're brave, 
    add it to the mix along with half a cup of thick tomato sauce, a 
    Tbsp or two of brown sugar, a splosh of vineger, couple drops of
    Liquid Smoke if you like it, lets see... some mustard powder too... 
    I think that was all. Taste, adjust seasoning (add salt or more
    vinegar or more sugar or another hab or whatever you find in the
    spice cabinet that looks interesting). Brush on meat while grilling.
    This makes a nice dip at the table too.
    
    I've used this or a variation of it on chicken and country-style
    ribs (boiled for an hour then grilled about 5 min per side, just
    to brown 'em and get the sauce a little charcoaled). Oh, and I used
    it on steak kabobs too. Something about habs, once you start using
    them they're addictive. If you like pain. 
    
    --Louise, who has leftover hab-sauced country ribs in the fridge 
    right now

    What is a Hab?  I've never heard of one!

    Louise,
    
    Do you, ahh, recommend avoiding letting the smoke blow in ones face?
    living room, ...
    
    :-)
    
    ed

    Ed it's a two-fer-one deal. See, I pipe that there smoke RIGHT into
    the local woodchuck's hole, under that woodpile. I figure it's 
    get even time. Use my own garden products to smoke out ole
    chucky. And heck, if it really does the job, he'll be pre-marinated!
    
    0;-)
    
    --Louise

    :-)

    That's ok, the other day Louise suggested I use a cannon to rid one
    specific woodchuck who has this desire to add fresh herbs to his daily
    intake.  Every day she comes up with a new method.  Marinated
    woodchuck?  Good thing we live upwind from her.  :^) :^)

    the grill sauce I mention in .11 turned out *fabulously*.  So well, in
    fact, that we used the same recipe the next night for grilled tuna.  It
    worked better with the chicken, but wasn't bad with tuna.
    
    Diana

    Do any of you know a good way to barbecue chicken with bones in it?  
    One of the above recipies mentioned boiling pork ribs an hour before
    grilling them -
    do you also boil chicken to pre-cook it?  Or do you just put it higher
    over the coals to slow cooking down and leav it on a long time?  
    
    P.

>    Do any of you know a good way to barbecue chicken with bones in it?  
>    One of the above recipies mentioned boiling pork ribs an hour before
>    grilling them -
>    do you also boil chicken to pre-cook it?  Or do you just put it higher
>    over the coals to slow cooking down and leav it on a long time?  
    
rule for cooking chicken over coals:

	use too many charcoal briquets and let them go "too long" before
	cooking your chicken...another words, start your coals an hour
	prior to actually cooking your chicken.  When the coals have
	cooked down really good, then raise the level of the gril as
	high as it will go and start your chicken.  If you have a
	weber kettle (or equivalent), put your coals in a circle in
	the middle and place your chicken around the edges of the
	circle, but not directly over the coals.  Cover with lid.
	close draw holes 1/3 closed to slow fire.  Check every 10
	minutes and turn when well browned on a side...poke with
	a fork and remove when the juices run clear.  If you
	don't have a kettle, either use well-soaked aromatic wood
	chips to slow the fire, or use a spray bottle of water
	liberally to keep down the flame.

With a bit of patience, you can serve up fine chicken rather than large
chunks of black charcoal.

    I pre-cook my chicken pieces in the microwave before grilling.
    
    I place the pieces in a shallow casserole, season lightly, cover with
    plastic wrap and cook for about 7 minutes.
    
    My husband puts the pieces on the grill, coats them with barbecue
    sauce, and grills them - I think it takes about 30 minutes total.
    
    I tried skinning them first, but it came out too dry.
    
    'course this is the quick-and-dirty method.  The previous note has the
    real gourmet way, if you're willing to take the time.
    
    L

    i have to add this. these were the best sirlion tips i have ever had in
    my life.   honestly!  we used our new weber smokey joe but just grilled
    them with regular charcoal.  (i know, i know, we didn't have the time
    to find the special wood chips, don't shoot me!) :)
    
    1.5 lbs sirlion tips cut into 4' strips
    everything is approximate ....
    
    2T worcheshire sauce
    2T soy sauce
    2T vegetable oil
    1t dry mustard
    5 or so shakes hot sauce
    2t crushed rosemary
    1t cayenne pepper
    3T white wine
    1/3 cup tomato sauce
    2T brown sugar
    
    mix all together.  marinate at room temperature for two hours turning
    frequently.  grill until edges are slightly burned for best bbq flavor.
    don't worry... they are not hot/spicy.  
    
    enjoy!
    
    cj

    From "The Trellis Cookbook" (FWIW, I think this is the shortest recipe
    they have):
    
    Serves 8
    
    1 cup Dijon-style mustard		Salt and pepper to season
    1/2 cup dry white wine		4 2 1/2-pound chickens, halved
    2 T. chopped fresh tarragon
    
    EQUIPMENT: French knife, cutting board, measuring cup, measuring
    spoons, stainless-steel bowl, whisk, film wrap, charcoal grill, tongs,
    baking sheet with sides
    
    Twenty-four hours before serving, whisk together the mustard, wine, and
    tarragon in a large stainless-steel bowl. Season with salt and pepper
    and combine thoroughly.
    
    Coat the chicken halves with the mustard marinade. Individually
    film-wrap them and refrigerate for 24 hours before grilling.
    
    Preheat the oven to 350 degrees.
    
    Season the chicken halves with salt and pepper and grill over a medium
    charcoal or wood fire for 15 minutes. Turn the chickens as necessary to
    avoid overcharring. Transfer to a baking sheet and finish cooking in
    the preheated oven for 10 minutes. Serve hot, or allow to cool and
    serve at room temperature.
    
    [From the "Chef's Touch" notes:]
    
    ...It is not absolutely necessary to marinate the chickens for
    twenty-four hours. Even a very short marination (less than an hour)
    will impart a delicious flavor to the birds. However, the
    twenty-four-hour marination will ensure maximum tenderness and flavor.
    
    Overly charred food is the bane of every backyard grill cook. Chicken
    is especially susceptible to a blackened, unattractively charred
    appearance. To ensure successful grilling of chicken, grill over a
    medium fire, turn frequently, and do not hesitate to remove the chicken
    from the fire even before it is fully cooked. The finishing time in the
    oven can be increased to accommodate the degree of doneness you
    prefer...

    
    I have tried many recipes for marinades, sauces and dips for fish
    on the grill.  But, the one I tried (from Gourmet Magazine) turns
    out to be the best.  When served, people ask for the recipe and
    cannot believe that it is made with just one ingredient and that
    it is so simple.
    
    1 1/2 lb Swordfish steak
    Rub Worcestershire Sauce on both sides
    Grill - or pan fry if you don't have a grill.
    
    Excellent!
    

Anyone have any recipes for fish burgers on the grill?

I misplaced a recipe which consisted of the whitefish of your choice, 
mashed potatoes and ?.

Thanks
Daryll

    I have a new "grill topper" and I would love some ideas and recipes for
    using it!
    
    This is a metal/enamel surface with holes for cooking things that might
    otherwise fall through the grill.
    
    My original intention was to cook kabobs without the skewer - sort of a
    mix between kabobs and stir-fry.
    
    Any other ideas?
    
    Thanks!
    
    Jane

     Jane,
    
    If you like teryaki, try notes 3123.2.  My father-in-law says
    its the best he's had.  If you like it hot, add cayenne pepper
    too.  It is great on the grill.
    
    Pam

We use ours for fish.  Salmon and tuna taste great when grilled outside, and
the special tray allows you to pour sauces over the fish while it's cooking
without messing up the grill too badly.

Jim

    We also mostly use it for fish..
    
    
    Grilled Scallops with the Knorr Chardonnay grilling sauce.. yum, yum!
    and quick, too!
    
    ...tom