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BBQ ideas  This thread currently has 1,838 views. Print Print Thread
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ruthiegirl
Monday, May 6, 2013, 1:00pm Report to Moderator Report to Moderator

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I have no interest in grilling whole turkey legs or half-breasts. I typically roast those in the oven for Shabbos, when we're eating inside and the oven is on anyway. For the grill, I want to prepare foods that are already small enough for single portions.

Our apartment is upstairs and the grill is in the backyard, a flight of stairs away from my kosher kitchen. We use paper plates and plastic utensils for eating BBQ meals (although the BBQ tongs and spatula are kept downstairs with the grill, and metal serving utensils are often brought downstairs as well.) We typically prepare the food for grilling upstairs (shaping burger patties, cutting veggies and putting them on skewers, etc) then carry the uncooked, grill-ready food downstairs.


Ruth, Single Mother to 19yo   O- Leah (in Israel for the school year), 17yo O- Hannah, and  12yo B+ Jack


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BCgal
Tuesday, May 7, 2013, 12:14am Report to Moderator Report to Moderator

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I've cooked a big slab of salmon in the barbecue.  But I use the barbecue like an oven, in that I put the fish in an 8x12 cake pan and place it in there.  Less clean up of the grill and it keeps the heat outside.



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san j
Tuesday, May 7, 2013, 12:28am Report to Moderator Report to Moderator

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Quoted from BCgal
I've cooked a big slab of salmon in the barbecue.  But I use the barbecue like an oven, in that I put the fish in an 8x12 cake pan and place it in there.  Less clean up of the grill and it keeps the heat outside.

Have you considered a cedar plank?  



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BCgal
Tuesday, May 7, 2013, 12:37am Report to Moderator Report to Moderator

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San j :  I've heard of that but have never looked into it.



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san j
Tuesday, May 7, 2013, 12:43am Report to Moderator Report to Moderator

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Quoted from BCgal
San j :  I've heard of that but have never looked into it.

And you call yourself a BCgal.    
p.s. google, darling.



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ABJoe
Tuesday, May 7, 2013, 2:33am Report to Moderator Report to Moderator

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Quoted from BCgal
Less clean up of the grill and it keeps the heat outside.

The whole reason I use the grill for so much cooking is that all I need is a wire brush to clean the grill grate and it is ready for the next use...        


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ABJoe
Tuesday, May 7, 2013, 2:34am Report to Moderator Report to Moderator

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Quoted from san j
Have you considered a cedar plank?  

Yummy!


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BCgal
Tuesday, May 7, 2013, 3:54am Report to Moderator Report to Moderator

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Yes that's true about the clean up, but sometimes it's nice to just leave it in there for the allotted time and not have to keep running out there to make sure it's not burning.  



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jeanb
Tuesday, May 7, 2013, 12:17pm Report to Moderator Report to Moderator

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BC Gal you have to try cedar planks for your salmon.  I have done a sirloin on one, incredible flavour.  I have found cedar paper for wrapping fish, again, easy clean up and beautiful presentation.
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Adam
Tuesday, May 7, 2013, 12:56pm Report to Moderator Report to Moderator

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Tips on how to make grilling safer for your health:

http://www.cnn.com/2010/HEALTH/07/02/how.make.grilling.safe/index.html
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san j
Tuesday, May 7, 2013, 6:19pm Report to Moderator Report to Moderator

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ruthiegirl:
Keep us posted on your progress as grillmistress: I hope you really enjoy it. Something delightfully primal about it - especially for the O.  


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ruthiegirl
Tuesday, May 7, 2013, 6:32pm Report to Moderator Report to Moderator

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Some of those "healthy tips" seemed ridiculous to me- microwave the meat before  grilling it? I don't think so! And the advice to clean the grill before using seems like common sense to me.

We're grilling again tonight. I didn't  buy any hot dogs, but we do have ground beef, ground turkey, and chicken cutlets in the house (Costco shopping trip this afternoon.) Jack liked the beef burgers, so I'll make those tonight, plus some kind of chicken thing. Not sure yet whether we'll put them on kebabs or just grill directly- probably a little bit of both. The veggie kebabs were a big hit, so that's definitely a "BBQ staple" at our house now!


Ruth, Single Mother to 19yo   O- Leah (in Israel for the school year), 17yo O- Hannah, and  12yo B+ Jack


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san j
Tuesday, May 7, 2013, 8:07pm Report to Moderator Report to Moderator

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Grilled fruit can also be good.
I like pineapple on the grill.


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ruthiegirl
Wednesday, May 8, 2013, 12:02am Report to Moderator Report to Moderator

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The chicken stuck to the grill and was hard to turn, even though I'd sprayed the grill with cooking spray before putting it on. Some parts got burnt before I was able to turn them. Next time, I'll use oil in the marinade, rather than just spices and agave. We're thinking that next time we'll just use olive oil and spices (like we use on the kebabs) and serve with a honey mustard sauce, rather than trying for a honey-mustard marinade. The chicken also cooked up much faster than I realized it would- I'm still learning which food items to put on in what order.


Ruth, Single Mother to 19yo   O- Leah (in Israel for the school year), 17yo O- Hannah, and  12yo B+ Jack


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md
Wednesday, May 8, 2013, 1:36am Report to Moderator Report to Moderator

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Has anyone here ever used a Himalayan Salt plank for grilling? I almost bought one at a rummage sale; but we don't have a grill, and I wasn't sure how to use it.


Sirach 37:27
For not every food is good for everyone, nor is everything suited to every taste.



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jeanb
Wednesday, May 8, 2013, 2:38am Report to Moderator Report to Moderator

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Quoted Text
Has anyone here ever used a Himalayan Salt plank for grilling? I almost bought one at a rummage sale; but we don't have a grill, and I wasn't sure how to use it.



I haven't used one, I have used a hot stone however.  The stone is great when entertaining, not good if you need to get dinner on the table now.


Here is a link to how to use the Salt Plank.

http://www.atthemeadow.com/shop/Resources/How-to-Cook-on-Pink-Himalayan-Salt-Blocks
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gulfcoastguy
Wednesday, May 8, 2013, 3:59am Report to Moderator Report to Moderator

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I've seen shrimp grilled on a slab of Himalayan salt before. It cooked well but the food was over salty for my taste.
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Easy E
Thursday, May 9, 2013, 11:38pm Report to Moderator Report to Moderator

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You can use pecan or oak branch cuttings (fresh cut or dried) and at the end of the grilling, throw them in and the smoke will give the meat a sweet smoked flavor.  It works with any type of meat (beef, lamb, chicken, fresh game, fish, etc.)  Other hard woods may work similar, but we just have oak and pecan we use where i live.
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san j
Friday, May 10, 2013, 2:35am Report to Moderator Report to Moderator

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Food Network has 43 recipes for Grilled Turkey Burgers here:

http://www.foodnetwork.com/recipe-collections/turkey-burger/index.html

Bobby Flay's recipe for honey-mustard burgers looks good for you.
Avail yourself of the expertise of these chefs, but, of course, *adapt* recipes that are "Almosts".
And have fun.


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san j
Sunday, May 19, 2013, 3:29am Report to Moderator Report to Moderator

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Another way to use the grill is to make a foil packet and fill it with stuff, such as:
"50 Things to Grill in Foil"

http://www.foodnetwork.com/recipes-and-cooking/50-things-to-grill-in-foil/index.html

There was a lot here that can be adapted to any-which-pantry.


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ruthiegirl
Monday, May 20, 2013, 3:42pm Report to Moderator Report to Moderator

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I did the foil packet thingie with onions a while ago. It came out  good, but was kind of a lot of work. The veggie skewers (that include onions) seems to work much better for us.

At this point, we've gotten chicken cutlets and beef burgers to work, along with the turkey hot dogs. I think that, with 3 kinds of meat to alternate (usually making 2 each time I cook) I think we've got enough variety for a summer's worth of barbecues. I'll stop the chicken and switch to all turkey once Leah moves out (and also when she's in camp) because she's the only one who prefers chicken. Jack isn't allowed chicken at all, and it's only neutral for me while turkey is a bennie.

I may or may not play around with adding turkey fat to ground turkey- the alternative is to use the ground turkey for meatballs in gravy on days I cook indoors, and not bother using it on the grill at all.


Ruth, Single Mother to 19yo   O- Leah (in Israel for the school year), 17yo O- Hannah, and  12yo B+ Jack


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san j
Monday, May 20, 2013, 7:40pm Report to Moderator Report to Moderator

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Sounds like you're becoming quite the GrillMistress, ruthiegirl.

As for favoring skewers over foil packets, keep the latter option in mind for when you find you need more thorough cooking - i.e., if the skewered vegetables are more surface than deep-cooked - in a baking rather than broiling way. If you need more moisture-retention but don't want to be running inside to deal with an oven or with covered pots on the stove, the little foil "oven" comes in very handy, IMO.

Keep enjoying your O heritage, O Fire Lady.  


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san j
Monday, May 27, 2013, 11:01pm Report to Moderator Report to Moderator

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So, RG: Are you wow-ing 'em behind that grill on our nation's Day for it?


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Peppermint Twist
Tuesday, May 28, 2013, 5:30pm Report to Moderator Report to Moderator

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Quoted from ruthiegirl
I tried turkey burgers last week, but they were rather mushy and parts stuck to the grill when I turned them over. Any tips for making ground turkey work better on the grill?

I cook a lot of ground turkey (not on the grill, but I use ground turkey a lot) and, last time I bought some, I accidentally bought the packages labeled "99% lean" instead of "94% lean".  Ruthie, what a difference that 5% fat makes!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!  I will NEVER buy the 99% lean again.  I managed to optimize it by putting more olive oil than I usually use in the frying pan, AND adding some vegetable stock once it started browning, all in a DESPERATE attempt to keep it from drying out too much.  It turned out okay but nowhere near as good as the 94% lean.  Why would ANYONE other than perhaps a Type A1 secretor EVER want 99% lean turkey meat?  Why not just buy shredded cardboard instead and be done with it?  But I digress:  my point is, the less fat is in there, the more it is going to not hold together well.  So go for ground turkey with at LEAST 5% fat in it, you don't want any of this 99% lean nonsense, that is like some last vestige of the dangerous low-fat/fat-free food era, which mercifully long ago went slinking out of the room with its discredited tail between its legs.

One thing you could also do is add a smidge of ghee mixed with olive oil (the ghee will give the olive oil a much higher smoke point) to the ground turkey and mix it in before forming the patties.  Good luck and happy grilling!  



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Peppermint Twist
Tuesday, May 28, 2013, 5:36pm Report to Moderator Report to Moderator

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Quoted from san j
Ask your butcher to provide you with turkey schmaltz, and keep it in the freezer for just this purpose; that way you can even use white/mixed turkey meat and get a more flavorful result than you would with a vegetable-oil-marinade.  

Ooooh, schmaltz, what a great idea!  And being Type O, she could use either turkey or chicken schmaltz.  It's a wonderful idea because it obviously complements the poultry meat perfectly, AND it has a very high smoke point, perfect for grilling.  Plus it tastes dang fabulous.  Ummmmm, I'm getting hungry!



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