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+--- Thread: What is it about grilled food?? (/thread-19893.html)
- quijote - 08-26-2003
I bet no one noticed I was gone for a few days.... I just finished grilling for my third time ever. (My first was just a couple of months ago, after I moved into my new home). Man, oh man, what is it about grilled food? There's just nothing quite like it. I had chicken, burgers, and sausage on the grill, and after a while just started going around the house looking for other things to grill.... Cantaloupe? Yogurt? Whatever, I'm sure it would all taste good. Along with the meats I had a tomato-basil bruschetta on toasted baguette, and for wine I opened a bottle of 2001 Michael and David Earthquake Zinfandel. Just delicious.
- Innkeeper - 08-27-2003
Every time you turn around you find a whole new world!
- Tyrrell - 08-27-2003
I don't know what it is about grilled food either. Two weekends ago my fiancée and I did a grilled meal. One of the dishes (Two fresh diced up tomatoes from a friend's garden, one diced onion, a quarter cup of really fresh basil, and some salt and pepper) was cooked in an aluminum pouch on the grill. It was fantastic!! It was in a pouch!! If I lock my food away from the world in a pouch how can it possibly make any difference where I cook it? It baffles me.
- quijote - 08-27-2003
That pouch idea sounds great.... Maybe I'll try it this Labor Day.
- thewoodman - 08-27-2003
The pouch is a great idea for convenience, I use it myself when I want to cook something on the grill that I would normally roast in the oven. It can be left on the grill 15-30 minutes (or much more for potatoes)without much attention.
But how much better those tomatoes and onions would have been directly on the grill with the basil smoking on the coals...Direct grilling of veggies really brings out the flavor. Next time try grilling the onion and tomato and then dicing them.
Another good example is the difference between corn in the shuck, or shucked and put directly on the grill, compared to wrapped in foil on the grill. The live fire really caramelizes the sugars in veggies. With a foil pouch they really steam rather than grill.
Just my $0.02
- tandkvd - 08-28-2003
My favorite way to cook vegatables on the grill is wiht bamboo schewers that have been soked in water (to keep them from burning) then cut the veges into large chunks and run the schewers through them, and baste with OO.
- Bucko - 08-28-2003
It is called carcinogens. I love them little suckers!! [img]http://www.wines.com/ubb2/biggrin.gif[/img]
We grill a lot -- hell, none of us are guaranteed tomorrow so you better enjoy today, no?