GRILLED POTATOES

 

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Grilled Potatoes are easy. All you have to do is pick out the large ones, slice in half and then slice in half again.

Put into a pot of water, bring to a boil for a couple of minutes, then turn off and drain.

Let them cool down a bit before putting into large zip lock baggies. Top them with Italian dressing and refrigerate for about 1 hour.

Put SKIN side down over charcoal, keeping an eye on them so they don't cook up too soon. Pour/baste some of the left over Italian dressing from zip lock, and/or use some from the bottle.

Turn Potatoes over side to side, basting before you do so. When they look done and have those nice grill marks, remove to warming rack.

If you want, put in disposable pie tin, and pour a bit of diced Garlic and Olive Oil over them, and continue to heat up. This would make it like Grilled Vesuvio Potatoes!!

See the complete recipe here: http://doreenskitchen.com/GrilledVegetables.html

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GRILLED Corn on the Cob

 

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GRILLED CORN ON THE COB

Recipe HERE

It's pretty easy to make this, just time consuming WAITING for it to soak. Peel back the husks KEEPING THEM IN PLACE, and remove the corn silk.

Put the corn, corn side down into a large pot of water and soak for at LEAST one hour -- sometimes I even go over night.

After that, remove and push the husks back down over the corn, flip over and put back in water. (Now you are soaking WITH the husks wrapped on it). Soak again for at least 1 hour.

The point of all of this is to allow the corn to "steam" inside the soaked husk while you are grilling.

NOTE: You can rush this process by putting the corn side down into water, and bring to just a boil. Turn off heat, remove with tongs, push corn husk back down over corn, and let it set for a few minutes. Remove (obviously with tongs). In essence you are par boiling (partially cooking in english).

Now you want to take a large sheet of tin foil (allowing for at least 4 inches from top and bottom of corn. Put corn on tin foil, bunch up at rim, then drizzle a bit of Olive Oil over CORN.

Lay down, and tightly wrap up.

When placing on the grill, make sure it's at least 4 inches or more from coals. I try to put it seam side up, so I can keep track of what sides have been grilled as I turn over. You will hear it "sizzling". This is the oil "baking" the corn, and the water "steaming" it. After about 5 min, turn the corn over.

All together it should take about 15-20 minutes (depending on how large your cob is). With oven mits, remove one and carefully open up to check for doneness.

If they are done, remove from coals and put on warming rack (if you have one) or far away from coals (very indirect) so they stay warm while you grill other things.

 

 

 

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GRILLED Beef Kabobs

Easy to make grilled Beef Veggie Kabob's: http://doreenskitchen.com/BeefKabobs.html

 

 

 

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This recipe is pretty easy. I like using the wooden (disposable) skewers instead of the metal. The metal is HOT to touch.

When you use the wooden skewers, you have to make sure that you soak them in water for at least one hour -- or they will burn on the grill.

In separate large zip lock baggies I would marinate the veggie and some type of meat in Italian dressing (store bought or homemade) for at least an hour.

In this case I cut up a sirloin steak, but you could use any type of meat, even pork slices.

It's important to keep some Italian dressing on the side to baste/pour over the kabobs, not only for zesty flavor, but to keep from sticking to the grill.

The only hassle I found was turning the skewers over to grill the other side. As the meat and veggies start to shrink when being grilled, it tended to "twirl" about. I ended up using a spatula to hold down and some tongs to get the opposite side down on the grill.

Otherwise, it was a tasty dish. You don't have to use this recipe as the main course. Sometimes I will just use Veggies on a couple of skewers and then serve as a side dish when I'm grilling other things.

My one suggestion is, when using Tomatoes, pick out the largest cherry tomato you can find.

I think the next time I grill these, instead of putting the skewer through the meaty center of the veggie, I will poke through from skin to skin. This may help from that "twirling"...I'll just have to cut them thicker.

 

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