Bobby Flay ain't got SHIT on me!!!! or How much of a grill master are you?

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So, I'm the proud owner of a new grill - a 22" Weber Gold line. Cooked on it for the first time two nights ago. The menu

- Bacon wrapped scallops in a teriyaki sauce
- Unmarinated tri-tip - really nicely marbled cut with a little salt and pepper on it
- Chicken kabobs with red peppers, red onions, and zucchini with a mint/ginger/honey/soy marinade
- asparagus, marinated in red wine/balsamic/olive oil
- corn on the cob

In honor of the upcoming National Day of Cooking over Open Flame, what is your favorite thing to grill. If you are so inclined, share recipes.

Au Bonne Flamme!

― Big Loud Ape Mountain (Big Loud Mountain Ape), Sunday, 2 July 2006 21:21 (nineteen years ago)

Oh, and it will be pork ribs on the 4th. Gotta love dat poke.

― Big Loud Ape Mountain (Big Loud Mountain Ape), Sunday, 2 July 2006 21:21 (nineteen years ago)

My husband is a crazy 'cue-er. His best efforts (using the Kamado ceramic hoojamajoob):

- Pulled pork & Kansas City-style sauce on a big ole bun
- Jalapenos stuffed with cream cheese & onion, wrapped in bacon
- Pork loin stuffed with chorizo finished with banana salsa
- Red peppers stuffed with leftover chicken, vegetables & spices
- Quesadillas of any description

― VegemiteGrrl (VegemiteGrrl), Sunday, 2 July 2006 23:16 (nineteen years ago)

whatta shilla!

― Tracey Hand (tracerhand), Sunday, 2 July 2006 23:21 (nineteen years ago)

i want to cook fish but they always stick to the grill no matter what i do. do i need one of the hinged things, where you sandwich the fish between two little grills with handles, which you can then cavalierly flip at your whim?

― Tracey Hand (tracerhand), Monday, 3 July 2006 00:55 (nineteen years ago)

Not necessarily. Gobs of olive oil help.

― Colin Meeder (Mert), Monday, 3 July 2006 03:09 (nineteen years ago)

wrap your salmon steaks or whatever in tinfoil along with a pat of butter and some sliced up lemon, and put that on the grill (further from the flame than you would put a beef meat steak, though).

― ath (ath), Monday, 3 July 2006 03:11 (nineteen years ago)

ath is right.

or: spray the grill with Pam or brush it with olive oil. if you do this every time (ie - from the day you get the grill), it'll be easier to clean in the long run.

― gbx (skowly), Monday, 3 July 2006 03:58 (nineteen years ago)

Obviously don't spray the grill with Pam while the grill is on the fire, otherwise FLAMING TORCH DEATH.

Banana leaves are better than tin foil.

― Colin Meeder (Mert), Monday, 3 July 2006 05:41 (nineteen years ago)

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