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Potatoes & corn. I just grilled my taters on Friday & corn on Saturday.
I mix mayo, paprika, garlic salt, pepper, diced onion, garlic & stir the taters in that, dot a square of foil with butter, wrap taters in foil then stick then on the grill for about 30-35 min. SOOOOO good!
For the corn, I mix Challenge whipped butter with paprika, light chili powder & sea salt, smear it on foil squares, wrap the corn & toss them on the grill until done. I like to do these on lower heat for longer so that they are super tender.
Grilled zucchini is great along with some grilled asparagus, both are great with S&P & parmesan!
I normally do this for the "Fantasy Football" roundups we do before every season. I take Orida breakfast potatoes (cubed, not hash browns) and dump the bag into aluminum foil I've shaped into a large bowl. I then pour Hidden Valley ranch dressing in there, and fold up the foil to seal it.
Drop it on the bbq and when it's warm, mix it up in a bowl and serve!
(It's also good with potatoes o'brien and the ranch).
I use and highly recommend a Traeger wood pellet grill. You choose from a variety of woods that provide the heat source and smoke flavor.
We recently did a rubbed brisket for 16 hours. Wrapped it up in foil with apple juice, and put in oven at 200* for another 3 hours. It had a perfect red "smoke ring", and very juicy and tender with hickory smoke flavor throughout.
Oh my! Anything possible goes on our grill! We live in Northern Idaho and grill out 12 months a year - use the thing more than our oven/range! The standard meats in addition to whole chickens and turkeys, along with any sort of fruits and veggies. It's taken a few years of practice to figure out what really works - but most of it does with the proper tweaking!
I use and highly recommend a Traeger wood pellet grill. You choose from a variety of woods that provide the heat source and smoke flavor.
We recently did a rubbed brisket for 16 hours. Wrapped it up in foil with apple juice, and put in oven at 200* for another 3 hours. It had a perfect red "smoke ring", and very juicy and tender with hickory smoke flavor throughout.
HA!!! Finally found someone w/my own "taste"! I have the big tex/texas style and also a louisiana country cooker(pellet also). We love the taste of smoke.........well I do mostly.
I've made jerky, tortilla chips, frozen pizza, shell fish, shrimp, and just about every cut of pork and beef. Fresh corn on the cob, in the husk; eggs, hash browns, even crawdads.
If it can be put in the oven, it can be put on the grill/smoker.
Just thought of something....pig candy! Put bacon on the smoker/grill and sprinkle brwn sugar on top and smoke till done. It is just about like candy. Oh, and the fattie.........gotta do a fattie.(JD sausage wrapped in bacon and smoked, to add to it roll it out first and add cheese and japelenos then roll and wrap in bacon) Then the ABT's(Atomic Buffalo Turds)!!! You got me going now......I better stop.
HA!!! Finally found someone w/my own "taste"! I have the big tex/texas style and also a louisiana country cooker(pellet also). We love the taste of smoke.........well I do mostly.
I've made jerky, tortilla chips, frozen pizza, shell fish, shrimp, and just about every cut of pork and beef. Fresh corn on the cob, in the husk; eggs, hash browns, even crawdads.
If it can be put in the oven, it can be put on the grill/smoker.
Just thought of something....pig candy! Put bacon on the smoker/grill and sprinkle brwn sugar on top and smoke till done. It is just about like candy. Oh, and the fattie.........gotta do a fattie.(JD sausage wrapped in bacon and smoked, to add to it roll it out first and add cheese and japelenos then roll and wrap in bacon) Then the ABT's(Atomic Buffalo Turds)!!! You got me going now......I better stop.
Got me drooling now w/ that pig candy idea!! I still have my old Weber kettle beside the Traeger for grilling (high heat) only. Since learning to slow things down, the food just got better. We're doing beer can chicken tonight...
Great suggestions, and thanks.
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