A little olive oil, salt and pepper and Cajun powder (“tiger dust”).
I give a 10 out of 10.
I give a 10 out of 10.
Does anybody else bother to grill asparagus?
- Thread starter HectorSpectre
- Start date
Yes. 400 temp. 1-2 mins per side depending on thickness of asparagus. Only way to do it
I cook them on the barbecue grill in one of those mesh bags. It makes it so easy and only takes about 20 minutes total cooking time for maybe 18-24 asparagus spears.
Been cooking iot that way for years......I use a bbq basket
While on the bbq topic. I have been smoking and grilling for close to 50 years. Its something I really enjoy. So, the other night I am grilling a 2 lb marinated skirt steak from Costco at high heat. Takes about 12-15 mins.....So its 9pm and I hear my neighbor with his leaf blower going right over the wall.......I say "hey Ken what are you doing with yoiur leaf blower at 9pm?....He said his yard is very smokey. Ken comes from a culture where they dont bbq, mostly stir fry food. I feel bad because I lost it and cussed him out but I still think what he did was kind of passive aggressive ....not our first run in.....I AM NOT GOING TO STOP GRILLING!
Keep it basic really makes a difference. Olive oil, pink Himalayan salt, and light pepper. I sometimes will sub out the salt for garlic salt depending on what else I am grilling.
I also enjoy grilled peaches and apricots, especially with bbq pork dishes or just as a simple desert with a scoop of vanilla.
Pineapple for me. I did grill watermelon but that ended up being a "no".
I coat it in balsamic vinegar first before applying the olive oil. I typically finish it off with a dusting of Paul Prudhomme seasoning (Vegetable Magic).
I messed up my attempt at grilling watermelon, but I once had a faux-meat/BBQ dish (in a vegetarian restaurant in Santa Barbara) comprised of grilled watermelon, and it smelled shockingly like meat and was surprisingly tasty.
I like to grill the pineapple with a sprinkling of brown sugar and cimamon.
My wifes favorite is marinate them in Italian dressing then put em on the grill. I won't eat that stuff, don't want my pee smelling like asparagus.
Italian dressing as a marinade on any grilled ocean white fish is the bomb. Just good eats.
I just ordered and received 10 pounds of ocean longline fresh-caught mahi-mahi, deboned and cut into individually wrapped 6 ounce steaks from Costco. It arrived today in perfect frozen condition. I hadn’t thought about applying Italian dressing to it until I was reminded by your post. Thanks.
Lately we have been eating ocean whitefish (haddock, cod, mahi-mahi, or even ono (wahoo) breaded with Panko flakes and fried as fish and chips.
Can’t eat too much good fish. I love a good beef steak, lamb, pork chops or loin, etc., but fresh caught fish* is so much better for you than any kind of red meat.
* As long as it wasn’t caught within 5000 miles of the now infamous Fukushima Daiichi nuclear plant.
That has to be one of the crazier neighbor stories I've ever heard. Skirt steak doesn't even get that smokey, no fat.
Because the genuine urine smell is so much more desirable?
Then you had better not eat shell fish or take fish oil supplements, cause those things make smelly #1's.
Really the only shell fish I eat are scallops, and never had that problem. Next time I will keep my eyes and nostrils open.Then you had better not eat shell fish or take fish oil supplements, cause those things make smelly #1's.
Not really necessary. But if you do, it cuts down the cooking time on the grill, which is only a few minutes anyway.
I Blanche them and other veggies when I do stir fry.
You gotta try grilled carrots sometime. I usually par boil them and then dress them like you would your asparagus....they come out nice and sweet
Love caramelized carrots .. on the grill, in the oven or under the broiler.
Would you put a little brown sugar on them to help draw out the sweetness? I do that with my cast iron. Also, on the carrot subject, I did Thanksgiving dinner that roasted carrots, shallots, onions, and celery in the pan with the turkey drippings and stock. My gravy was a little too sweet. It was really good, but by my standards it was too sweet.
I haven’t. But I have done brandied carrots that are sooo good too. Not much difference truth be told.
I regularly roast veggies under my chickens, beef or even pork roasts. Always a favorite in my home.
Since other vegetables got into dis thread, one of our most favorite is grilled eggplant. Look for & pick 3/4 ripe and firm eggplant. Cut into 1/2" steaks. Marinate both sides with olive oil, white wine, lemon juice , garlic powder + Greek seasoning for about 1 hour. Grill it nicely. When done, cut each eggplant steaks into 3 pieces.
Make a balsamic vinegar, olive oil + Greek seasoning dressing. Drip onto grilled eggplant slices. Garnish with fresh parsley or cilantro. It goes well with steaks, grill seafood, Italian, Greek, Portugese, & Spanish cuisine.
Make a balsamic vinegar, olive oil + Greek seasoning dressing. Drip onto grilled eggplant slices. Garnish with fresh parsley or cilantro. It goes well with steaks, grill seafood, Italian, Greek, Portugese, & Spanish cuisine.
Last edited:
Sea salt, olive oil, garlic powder and lemon juice. I save the extra mixture and pour it over my steak or pork loin.
