<p>^ I’m not sure. On a gas grill, the burners are usually covered with heat tents so the wood chips would not actually touch the fire. I suppose no harm in trying. </p>
<p>Fajitas. Marinate strips of sirloin and strips of chicken in lime juice and salt and pepper. That’s all. Add other spices to your heart’s desire. Grill along with onion and green pepper. Sour cream, salsa, cheese, whatever you like toppings. Yum.</p>
<p>I make pulled pork in my crock pot…but that goes on another thread!</p>
<p>We have also cooked pizza on our grill…yum!</p>
<p>I grill year round too. I’m hoping to grill tonight, but we’ll see - it’s been sprinkling on and off all day. I don’t generally do fancy marinades. Steak with apple chips for smoke. Salmon on a cedar plank are perennial favorites. I’m also extremely fond of grilled eggplant. This recipe doesn’t call for the eggplant to be grilled, but that’s the way I make it: <a href=“http://www.epicurious.com/recipes/food/views/Eggplant-with-Buttermilk-Sauce-365110”>http://www.epicurious.com/recipes/food/views/Eggplant-with-Buttermilk-Sauce-365110</a></p>
<p>I like any vegetable brushed with olive oil that I’ve zapped about 20 sec in the MW with a minced garlic clove. Then afterwords I sprinkle them with fresh herbs or zatar, or the buttermilk/yogurt sauce.</p>
<p>We grill year round as well, including cooking our Thanksgiving turkey in the weber. (Our house has four foot eaves so we are covered unless it’s very windy.) Last night we grilled pork tenderloin (with Penzey’s Galena Street rub). I had DH also grill some eggplant slices; I thought we could put them on pizza tonight with pesto and feta.</p>
<p>Wood chips: On a gas (or charcoal) grill, you can always soak them in water in a soup can, pour of the water, and put the soup can directly over the fire/burner. It will eventually start gently smoking.</p>
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<p>I went ol’ skool tonight. BBQ chicken breasts. Sprinkled with my BBQ rub, Cooked indirect with the charcoal fire off to both sides (or you could do indirect on your gas grill) with cherry wood chips lightly smoking. Cooked for about an hour (interval temp 170+). No sauce on the chicken while it was cooking, but I served it with homemade S. Carolina style mustard BBQ sauce and my regular Cat Cora spicy broccoli slaw. The chicken was golden brown and crispy skin. Perfect. Hard to beat simple.</p>
<p>You all motivated me to get the grill fired up this week. I stopped at the grocery store and bought a roasting chicken, some steaks and some bacon. One of my favorite things is to cook up bacon in advance, crumble it and mix it into ground beef with shredded sharp cheddar to make some incredible hamburgers. The bacon does tend to make the flame flare up so putting it on foil can be a good idea. I make several at a time and take them to work for lunches. I just heat them in the microwave and dip it in mustard and ketchup (no bun). But, I have crazy dietary limitations (no or very low fiber which means no veggies). Ideally, it would be on a sesame seed bun with tomatoes, pickles and onions. </p>
<p>Veggies in a grill basket! My newest fav is cauliflower (don’t quit reading, it’s sweet and good with none of that skunky smell). Cut it so there are flat faces, not broken into florets. Toss with olive oil and kosher salt. Grill over medium high until browned and the stems are just barely able to be pierced with a fork. You have to have one of those bowls/baskets that have holes but mostly solid, not a true basket. Like this <a href=“http://www.amazon.com/Weber-6434-Professional-Grade-Vegetable-Basket/dp/B000WEIJUW/ref=lp_3742141_1_1/175-8589515-2204365?s=lawn-garden&ie=UTF8&qid=1399259329&sr=1-1”>http://www.amazon.com/Weber-6434-Professional-Grade-Vegetable-Basket/dp/B000WEIJUW/ref=lp_3742141_1_1/175-8589515-2204365?s=lawn-garden&ie=UTF8&qid=1399259329&sr=1-1</a></p>
<p>We bought a large umbrella that I unroll when it is too rainy outside - makes grilling year round a piece of cake. </p>
<p>My recipe today: filet mignon sprinkled with Montreal steak seasoning and grilled to medium-rare doneness. </p>
<p>Jumped on the bandwagon with the first baby back ribs of the season. For whatever reason, they turned out especially great! I prefer cutting them into “riblets” instead of keeping them as a slab. </p>
<p>Our meat stores boneless breast chicken section is like an ice cream store - you can choose marinated chicken in about 15 different flavors! So easy to bring home cut into kabob sized pieces and just simply grill with veggies. </p>
<p>Also did sweet potato on the grill with the ribs. I buy the longer skinnier potatoes, slice them in about 1/2 inch slices, toss in olive oil and a little sprinkle of coarse salt and throw directly on the grill. Turn half way through cooking. The only way my kids will eat sweet potatoes!</p>
<p>My secret for both baked potatoes and sweet potatoes on the grill was to nuke them in the microwave first. Then, swath them in olive oil, sprinkle with salt, and wrap them in foil. Throw them on the grill to finish cooking.</p>
<p>Deb- trying a variation of your posted greek chicken recipe. I have lots of fresh mint and oregano in my garden. </p>
<p>My kids love my chicken marinade/rub
Mix of garlic powder, onion powder, dried oregano,chili powder, salt, cayenne pepper to personal taste. Sometimes I add cumin. Add to small amount of sunflower oil to make a paste. Marinade as long as you want. I use it on boneless breasts. We make chicken sandwiches, slice for soft tacos or salads. It also is good cut up and put on a grilled Mexican style pizza.
Living in Ca we “bbq” year round. </p>
<p>I need veggie grilling suggestions. My staples are vidalia onions, red peppers, yellow squash, asparagus, but I need to start thinking out of the box for side dishes.</p>
<p>Mushrooms?? Summer squashes (toss in olive oil, grill then sprinkle with parmesan). I also love banana peppers or the mini peppers (red, orange, yellow) that come in a little bag. I just toss them on the grill after rinsing them. Let them char and eat. </p>
<p>Idad…try cauliflower, sweet potato rounds, baby artichokes. Also (but not a veggie) our personal favorite: avacado halves. We probably do them 3x a week…yum!</p>
<p>On that grilled cauliflower? Ass some red pepper flakes to it…and a little garlic…right in the olive oil mix. Then grill. Yum.</p>
<p>Nogales Steak Tacos - I love this easy marinade. The components of soft tortilla, roasted poblano chile and cheese really makes it.
<a href=“http://www.globalgourmet.com/food/special/meat/nogales.html”>http://www.globalgourmet.com/food/special/meat/nogales.html</a></p>
<p>Those of you mentioning chicken…are you talking about boneless? or bone-in?</p>
<p>Boneless chicken here. Unless we are specifically doing wings on the grill. Don’t do any bone in chicken otherwise. </p>
<p>The vegetable I grill most often is eggplant. They are great sliced, but you can also stick a whole one on and then make the world’s best baba ganoush from the smoky result. Portabello mushrooms are also really good grilled. Use a garlicky marinade, but save some to pour in the caps half way through. You can grill radicchio and endives - just baste lightly with olive oil. Corn is of course a classic.</p>
<p>I haven’t tried this, but my grilling book has a recipe for whole stuffed cabbage.</p>
<p>Barbecued Cabbage from How to Grill by Steven Raichlen.</p>
<p>Basically you cook 4 slices of bacon and a small onion on the stove 3 to 5 minutes in a little butter. Then you core a cabbage by removing the stem and making a bowl that’s about 3" deep. Fill the bowl with your onion/bacon mix and top with 1/4 cup of butter and 1/4 cup of your favorite BBQ sauce. Salt and pepper to taste. Set the cabbage on a tinfoil ring on the grill set up for indirect grilling. Add some woodchips to the fire. Grill 1- 1.5 hours. You may need to add coals at the one hour mark.</p>