Bratwurst (and beer)
Toasted buns for the above
Grilled corn on the cob
Shish Kabobs - steak with green pepper and onions - all slathered in teriyaki sauce
Write a wise saying and your name will live forever.
- Anonymous
Mmmmmm...
home made burgers (with lots of garlic and hot sauce inthem)
steak
shrimp skewers (I coat in olive oil and chili powder)
Grilled peppers/onions/tomatoes/mushrooms
Wow.. yummy! That sounds like the perfect cook-out. Can I come???
Chloe 8/2010 Oliver 7/2012
At the beach life is different. Time doesn't move hour to hour, but mood to moment.
We live by the currents, plan by the tides and follow the sun.
1/4 cup soy sauce
3 tablespoons dry white wine
2 tablespoons lemon juice
2 tablespoons vegetable oil
3/4 teaspoon dried Italian-style seasoning
1 teaspoon grated fresh ginger root
1 clove garlic, crushed
1/4 teaspoon onion powder
1 pinch ground black pepper
8 skinless, boneless chicken breast halves - cut into strips
In a large, resealable plastic bag, combine the soy sauce, wine, lemon juice, oil, Italian-style seasoning, ginger, garlic, onion powder, and ground black pepper. Place chicken in the bag. Seal, and let marinate in the refrigerator for at least 3 hours, or overnight.
Preheat an outdoor grill for medium-high heat. Thread the chicken onto skewers, and set aside. Pour marinade into a small saucepan, and bring to a boil over high heat.
Lightly oil the grill grate. Cook chicken on the prepared grill for approximately 8 minutes per side, basting with the sauce several times. Chicken is done when juices run clear.
Preheat grill for medium heat. In a small saucepan, melt butter or margarine. Stir in mustard, horseradish, Worcestershire sauce, and lemon pepper seasoning. Place each ear of corn on a 13x12 inch piece of HEAVY DUTY aluminum foil. Drizzle with butter mixture. Wrap loosely, leaving space for the expansion of steam, and seal.
Grill over medium coals for 15 to 20 minutes, or until corn is tender. Small ears will take less time, and larger ears may take more. Carefully unwrap foil, and serve.
1 cup lemon juice
2 (8 ounce) cans pineapple chunks, juice reserved
salt and pepper to taste
2 teaspoons ground cinnamon
3 skinless, boneless chicken breast halves, cubed
1 cup butter, melted
2 tablespoons brown sugar
1 teaspoon ground nutmeg
24 large strawberries
In a shallow glass bowl combine lemon juice, juice from pineapple can, salt, pepper and 1 teaspoon cinnamon. Mix together. Add cubed chicken and marinate for 1 hour in the refrigerator. Preheat grill to medium heat.
In a small bowl combine the melted butter or margarine, 1 teaspoon cinnamon, brown sugar and nutmeg.
Lightly oil grate. Using metal or soaked wooden skewers arrange chicken, pineapple chunks and strawberries on each stick (approximately 4 to 6 pieces of each item per skewer). Brush kabobs with butter or margarine mixture place on grill and cook, turning on all sides, until chicken is cooked through and strawberries are sizzling. Approximately 8 to 10 minutes.
· 6 ears corn, husked and cleaned
· 1/2 cup butter, softened
· 6 tablespoons Cajun seasoning
Peel back husks form the corn, remove strings and leave just a few layers of husk on the corn. Spread butter or margarine over each ear of corn. Sprinkle Cajun seasoning lightly over each ear, or to taste. Fold corn husks back over the corn. Wrap in foil. Place on grill for 25 minutes, turning occasionally. Unwrap foil, peel back husks and enjoy.
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
skewers
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
Preheat the grill for high heat.
Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
I don't have any real recipe for it....but it is just like making regular pizza only on the grill.
We buy pre-made pizza dough at the store, portion it into small rounds and then make little pizzas.
You brush your pizza round with evoo and put it on the grill, until it starts to set up and then flip it, add your toppings and close the lid and let the cheese melt.
My husband and his friends are the grill experts, so I'm sure if I was going to do this it would take me a few tries to get it right, but it works wonderfully.
We've talked about doing dessert pizzas but we haven't pulled the trigger yet.
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, and macaroni salad
Originally Posted by lil_geek
