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  2 0 Peaches, bananas, pineapple. Mix some melted butter, brown sugar and your favorite booze to brush over as you grill.So delicious. elm answered in Cooking Tips & Tricks about 1 year ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  2 0 Skewers of stuff: veggies, and chunks of meat / tofu Big mushrooms - top down and fill the cup with a mix of pesto and goats cheese and maybe a bit of diced tomato. Mmmmm yum. quarter capsicums and lay them flat on the BBQ to roast them. Or half tomatoes. Onions ozchick answered in Cooking Tips & Tricks about 1 year ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  1 0 Tofu! Put extra firm tofu on a plastic bag with marinade in the freezer overnight. Thaw, add a sugary glaze like honey or mirin ernie answered in Cooking Tips & Tricks about 1 year ago | Report 3 comments by Black Beetles in Amber, Andrew Beck, and Black Beetles in Amber… 0 0 Why would you freeze tofu, then thaw it again? Black Beetles in Amber commented 11 months ago | Report 0 0 Freezing tofu creates ice crystals which puncture the internal structure of the item being frozen. When you thaw it, the item can't hold as much liquid as it did previously and it leaches it out. This is why meat and most vegetables aren't as good frozen as they are fresh. However, tofu has way more water in than you need. Getting the extra water out really helps to concentrate the flavor of it. Ideally, you'd want to freeze it and thaw it. Then you'd drain it while compressed on paper towels. Then you'd add your marinade. You're basically at this point removing as much water from it as possible and replacing it with a more flavorful liquid. Andrew Beck commented 11 months ago | Report 0 0 Yeah, but weighing it down to draw out the moisture is more effective and less off-tasting :p Black Beetles in Amber commented 11 months ago | Report Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  1 0 Pork cutlets with Busha Browne's Jerk Sauce--quick, easy, and VERY tasty. The sauce is good on chicken breasts, too. Santa Maria Tri-Tip is sort of steak-y, but not the usual presentation--you slice it thin and serve it with salsa, tortillas, and (if you're really being authentic) pinquito beans. http://www.food.com/recipe/santa-maria-tri-tip-185560 marymc answered in Cooking Tips & Tricks about 1 year ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  0 0 As an elaboration on ozchick's answer, when I do kabobs I usually use bell peppers (two colors, whichever ones you like best), mushrooms, and onions marinated in italian salad dressing. Intersperse with chicken pieces marinated in Yoshida (this works best if you stick the chicken next to mushroom and onion chunks). Throw on some (unmarinated) pineapple if you like- it also works really well when put on right next to the chicken. Instead of hot dogs (blech), try some of the more interesting sausage options. Aidell's (available at some Safeways, QFCs, Fred Meyers) makes amazing sausages- I especially like the cajun andouille and the chicken artichoke. Toast the buns on the grill (you could even grill up some onions for garnish), add some spicy mustard, and you're good to go. Sphinx answered in Cooking Tips & Tricks 11 months ago | Report 1 comment by Andrew Beck… 0 0 Don't dismiss the hot dog. Like any other sausage good ones are much better than the lowest common denominator ones you find at the average grocery store. Boar's Head Beef franks with natural casings are mighty fine. If you prefer to stay local, Bavarian Meats makes a wiener with natural casings that are quite good. I like grilling kebabs, but I find that trying to intersperse meats and different veggies is a fools errand. They all require different cooking times and often temperatures. What I like to do is make a skewer for each item I'm grilling. So you'd have a chicken skewer, a mushroom skewer, a bell pepper skewer, and an onion skewer. Then you can cook each to the doneness you like and combine them after the finish cooking. This also allows you to let the meat rest while finishing the veggies. Andrew Beck commented 11 months ago | Report Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  0 0 I know barbecue and grilling are used interchangeably by most people, but they are not the same thing. I was going to come in suggesting pulled pork, brisket, and rib recipes; but I see you actually want to grill and not barbecue. A few of the best things to grill meat wise are tri-tip roasts and pork tenderloins. For the tri-tip, season it the night before and then take it out of the fridge about 2 hours before you plan to cook it. Cook it indirect on the grill at the lowest temperature you can manage until you get to an internal temperature of about 110-115F. Take it off the grill and crank the heat as high as you can go. Sear it up on both sides and then check the temp. You should be around 130-135 which is a nice medium rare. If you like it more done, wrap it in foil turn the grill off, and leave it on there to coast up. Once you've hit your desired temp, let it rest for 10-15 minutes, and then slice against the grain. It's great the first day and makes excellent sandwiches later. For the tenderloin, make a 10% brine (100g salt to 1kg of water). I like to use an equal amount of sugar by weight to the salt. Bring that to a boil with any flavorings you like. Things that are good are rosemary, thyme, juniper, cinnamon sticks, allspice, chilies, star anise, cloves, citrus zest, coriander, cumin, and cardamom. Mix and match those depending on the style of dish you want. Once it boils and the salt and sugar is dissolved cool it to fridge temperature. Put the pork in it for at least one hour and not more than four. If you are in a hurry make a 20% brine (100g sugar to 500g water, still with equal sugar) and when you take it off the heat add in ice by weight to water it back to a 10% brine. This should cool it to fridge temperature in just a few minutes. For cooking, do it basically the same way as a tri-tip. Start on indirect heat as low as you can. Cook it up to about 120-125. Then crank the grill and sear it. Your final temperature should be 140-145 (if you go higher than this, don't bother with pork tenderloins). Let it rest for 5 to 10 minutes, then slice and serve. You can use the same basic brine recipe for just about any piece of poultry or seafood, but it really shrines on grilled shrimp. Brine them for 30 minutes and grill them in the shell. They will be delicious. Andrew Beck answered in Cooking Tips & Tricks 11 months ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  0 0 Veggies in general. The more hardier veggies are the best for grilling, but a few delicate ones can hold up (green onion for one). I've done it where I've grilled an entire dinner. Asparagus marinated in olive oil, salt, and garlic is especially yummy!!! Grilled corn is good too, wrap it in tinfoil with butter and salt and add it to the grill at the same time as your burgers. Pretty much any meat product can be grilled. I love to cook pork chops on the grill, they stay more moist that way. Maybe buy a grilling cookbook or look up some stuff online. Just have fun!! Amber K. Nelson answered in Cooking Tips & Tricks 12 months ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  0 0 Pineapple! lilmonster206 answered in Cooking Tips & Tricks about 1 year ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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