Seafood is the way to go...Tilapia is great and can never go wrong with Salmon...Beef/scallop/shrimp kabobs are awesome too...I may do that this weekend...
I agree with the poster about the HEB pork fajitas. Those are amazing for the money. Also since you said, bbq, i'm going to assume that you sometimes actually bbq, which is very different from grilling. Next time you bbq, throw a rack of lamb on for a couple of hours. It's amazing smoked over pecan. Also, pork butt is both better than, and easier to get right than brisket.
For some reason, that is one and only piece of meat I have never gotten right when trying to cook it on the grill or smoke it. I don't know what I am doing wrong.
I've done a lot of lamb lately. I like the mini-lamb chops you can get at sam's for a reasonable price. An overnight lemon/rosemary based marinade makes those things killer when grilled.
You have to smoke it until it gets up to about 190 inside to break down the fat and bring out its best. In most cases, I like my beef and pork on the rare side, but with this cut, it needs to be cooked through.
The shrimp kabobs w/ bacon wrapped is good. I made those a couple of weekends ago. I make them by putting some monterrey jack cheese and canned sliced jalapenos and then wrap them with bacon. So I don't feel like such a fat turd I throw some slices of squash and zucinni on the grill and make some white rice. You can make little kabobs with any meat really. Ive done the same thing with beef, chicken and venison
another thing to liven up your typical meat is to grill veggie sides, as well, especially if you are using smoke. Sliced veggies shaken in some little olive oil and black pepper is an excellent/easy side dish. Garlic heads, too. Scalp them at the stem end (for easier extraction once cooked) and pour some olive oil inside to prevent them from drying out...then grill. Also, bbq corn-on-the-cob is excellent this time of year. Don't shuck. Grill them directly in their husks. The husks holds in steam to cook them without drying out. If you use charcoal, you might soak the corn in water to prevent the husks from catching on fire. btw: the corn might take longer than the meat. Put them on first.
I don't mean to be an @sshole to the thread starter, it is a grill, not a grille. Every time I see the title of this thread I think of an entomological discussion of what is stuck in the front of your car radiator, or what kind of food a bunch of rappers have stuck in their teeth. I appreciate it isn't the biggest error in the world, but it seems to resonate with me, and I was going to explode if I didn't mention it.
I don't mean to be an @sshole to the poster, it is etymology, not entomology...unless you are saying we should discuss bugs that screw up our bbq's.
Apparently you don't understand what I was saying. A grill is the thing in your back yard that you put charcoal and wood chips in, and cook meat on. A grille is the thing in front of your car radiator. So yes, the only thing 'on the grille' is the bugs that you run into while driving fast, and I did mean entomology as the only reason to ask that question is to get help identifying the various species that have left a mess on your car. What is on the grill, is another question.
Here are some new things that I have been grilling lately and they have gone over real well with my pool guests. I make two types of kabobs. Here are the basics for each - Lamb and Beef Persian Style Kabob - 1 lb Part ground Lamb 1 lb Part ground beef 1/2 cup finely grated white onion 1 tbls finely minced garlic 1/4 cup finely chopped green onion 1/2 cup Italian style bread crumbs 1 egg salt and pepper to taste Mix all ingredients and then form into semi flat sausage shaped patties around metal kebob skewers, around 1 inch thick. Grill until desired doneness. *** note - be sure the oil the area of the grill where you will be cooking these kabobs so breakage does not occur. I actually add a little olive oil to the meat itself before grilling. Chicken Kabob with Yogurt Marinade - Boneless Skinless Chicken breast cut into kebab size pieces 1 Pint Plain Yogurt 1/2 cup grated white onion 1/2 cup finely chopped green onion 1 tbls McCormicks Greek Seasoning 1 tbls minced garlic 1 tsp sale 1 tsp pepper Marinate the Chicken pieces at least 4 hours in the fridge or overnight, discard leftover marinade, do not use for sauce mentioned later. On the metal kebob skewers rotate the chicken breasts with your favorite vegtables, I suggest cherry tomatos, green/red/yellow pepper, zucchini, white or red onion. Once you have both types of kebobs cooked and ready, throw a couple pieces of pita bread on the grill to warm them up and give them a nice texture. In the pita bread, add the meats, grilled vegtables, fresh vegetables of your choice (or pickled vegtables also taste nice here for a bit of brine) and also use this sauce below - Pita Sauce 1 pint plain yogurt 2 tbls lemon juice 2 tbls minced garlic 1/4 cup grated onion pinch of parsley salt and pepper to taste And in case you don't feel like making kebab's, in you let Jemiane feel you up on the couch, he will buy you one - I will buy you a kebab
Grilled Chicken Tikka (Indian) Lamb marinated with Rosemary, garlic, lemon, olive oil, salt and pepper. (Mediterranean) Jamaican Jerked Chicken or Jamaican Jerked Tuna(Awesome) Shrimp marinated with jalapeno, lime, cilantro, garlic, salt and pepper Cant go wrong with beef skirt steaks marinated with fajita seasoning and if you want to try something different try marinating the skirt steaks with lemon pepper.
