Comments on: Grilling Tips http://www.reluctantgourmet.com/blog/cooking-tips/grilling-tips/ You Have To Eat, So Learn To Cook & Eat Well Fri, 30 Jul 2010 07:03:05 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Kathy http://www.reluctantgourmet.com/blog/cooking-tips/grilling-tips/comment-page-1/#comment-133 Kathy Wed, 21 Jun 2006 16:04:42 +0000 http://reluctantgourmet.com/blog/?p=30#comment-133 If you have a V-Rack for your roasting pan, you can turn it upside down and use it for a rib rack when grilling. If you have a V-Rack for your roasting pan, you can turn it upside down and use it for a rib rack when grilling.

]]> By: Sheila http://www.reluctantgourmet.com/blog/cooking-tips/grilling-tips/comment-page-1/#comment-131 Sheila Tue, 20 Jun 2006 20:34:10 +0000 http://reluctantgourmet.com/blog/?p=30#comment-131 Grill Corn on the cob, smothered in Anchovy Paste - it is F-A-B-U-L-O-U-S! Salty and very, very tasty! Grill Corn on the cob, smothered in Anchovy Paste - it is F-A-B-U-L-O-U-S! Salty and very, very tasty!

]]> By: Brenda http://www.reluctantgourmet.com/blog/cooking-tips/grilling-tips/comment-page-1/#comment-130 Brenda Tue, 20 Jun 2006 18:53:53 +0000 http://reluctantgourmet.com/blog/?p=30#comment-130 Have you tried plank grilling? Buy any UNTREATED plank at the lumber yard/Home Depot. We keep 12" cedar fence planks on hand. Cut a piece large enough for your meat, fish or wheel of Brie. Soak in water, several hours to all day. Place food on plank & take to the grill. Yes, the plank burns up. The food absorbs the fragrance from the wood. We do salmon with a crab topping or make a homemade salsa to top the Brie. Proscuitto wrapped asparagus is also wonderful. The cookbook that started us is "Sticks & Stones". It has recipes using washed pine needles! Have you tried plank grilling? Buy any UNTREATED plank at the lumber yard/Home Depot. We keep 12″ cedar fence planks on hand. Cut a piece large enough for your meat, fish or wheel of Brie. Soak in water, several hours to all day. Place food on plank & take to the grill. Yes, the plank burns up. The food absorbs the fragrance from the wood.

We do salmon with a crab topping or make a homemade salsa to top the Brie. Proscuitto wrapped asparagus is also wonderful.

The cookbook that started us is “Sticks & Stones”. It has recipes using washed pine needles!

]]> By: David Arnold http://www.reluctantgourmet.com/blog/cooking-tips/grilling-tips/comment-page-1/#comment-129 David Arnold Tue, 13 Jun 2006 16:28:17 +0000 http://reluctantgourmet.com/blog/?p=30#comment-129 Indirect cooking is the best way to do things such as chicken breast, especially with a covered grill (like a Weber). Once the coals are ready, divide them in half, and place a rectangular disposable aluminum (foil) drip pan in the center. Place the chicken over the drip pan, and cook for the usual required time. The chicken will not be charred, but will be well cooked. Works like a champ! Indirect cooking is the best way to do things such as chicken breast, especially with a covered grill (like a Weber). Once the coals are ready, divide them in half, and place a rectangular disposable aluminum (foil) drip pan in the center. Place the chicken over the drip pan, and cook for the usual required time. The chicken will not be charred, but will be well cooked. Works like a champ!

]]> By: philip weinstein http://www.reluctantgourmet.com/blog/cooking-tips/grilling-tips/comment-page-1/#comment-113 philip weinstein Wed, 17 May 2006 01:02:17 +0000 http://reluctantgourmet.com/blog/?p=30#comment-113 I have a wonderful wood grill I shipped to new england from Texas, thick steel. Slow cooking is the secret. Keep it less than 300 degrees and away from the fire. Juicy and tender is the result. Roasts, ribs, chichen whatever. Philip I have a wonderful wood grill I shipped to new england from Texas, thick steel. Slow cooking is the secret. Keep it less than 300 degrees and away from the fire. Juicy and tender is the result. Roasts, ribs, chichen whatever. Philip

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