Does anyone recommend using something like these crisper and bbq baskets? They are nonstick.
http://www.qvc.com/Cooks-Essentials-3-pc-Oven-Crisper-%26-BBQ-Basket.product.K35883.html?sc=24HR
raclut–I hate anything with holes–big or tiny–for cooking on the grill. They never get clean and just turn into a mess in my experience. Maybe I’m doing it wrong.
Last night I grilled shrimp skewers and scallop skewers. I could have taken the shrimp off the grill just a minute or two earlier, but they were still very good. Scallops were delicious. Served with grilled zucchini.
Tonight I am grilling some pre-assembled salmon burgers I bought at Whole Foods.They have spinach and feta in them. DH is not optimistic.
Since DH didn’t look real thrilled about the salmon burgers, I threw on a smoked sausage as well. The salmon burgers were just okay. I overcooked them. The sausage was really good, though.
Grilled some asparagus as well, which turned out *almost * perfect. I need to avoid the temptation to cook longer. They were still very good, but could have come off just a minute or so earlier.
DH is very happy he bought me the grill. He understands that it will take some practice to get it all down, so he never complains and only inserts himself when asked.
nrdsb4–a lot of cooking times are dependent on SITTING times. Foods keep cooking after being taken off the grill or out of the oven because they are still very hot. Food keeps cooking! More than you might expect. Especially if you cover the dish (to retain heat) after you take it out of the oven or just off the grill.
So in your example-
-Salmon (fish especially can dry pretty quickly) doesn’t get much grill time. Salmon is more oily and forgiving but you could take it off early and end up fine . Just cover it in foil. If not done throw it back on for a couple minutes,.
Sausage–lots of fat in that and much more forgiving. It’ll be juicy pretty much whatever you do.
Asparagus–love on the grill but microwave is better…So tender it up in the microwave and then throw it on grill to heat.
Shrimp take an AMAZINGLY short time to cook–especially on a grill as you now know.
Scallops slightly longer. (garlic and butter are the wunderkings)
I predict that your H will be THRILLED he bought you the grill!
Seasonings are a whole new realm of fun
Have fun cooking! Invite friends. Let them try their hands at it.
Have some wine/beer available…
And I mean that–don’t angst over things that don’t work.
We have those ALL the time. It’s either a “learning experience”, a “diet night”, or “better next time”.
I grill a lot. I am the only women I know who grills. So glad to hear about other women who like to grill.
If I waited until my H could grill, we’d never grill.
@deb22, my DH has been the griller of the house for years. But he doesn’t seem to enjoy it, so he doesn’t do it very often. I’ve been asking him for years to teach me, and it just never happened. Then he bought D2 a grill a couple of years ago, taught her how to use it, and SHE became a great little backyard chef. I thought, “if she can do it, why can’t I?”
So after my persistent comments about wanting a grill, D2 and DH came up with the idea of getting me the little Weber for Mother’s Day to see if I would enjoy it.
And in my case, potentially a “call Marco’s Pizza delivery” night! 
“If I waited until my H could grill, we’d never grill.”
Lol. My husband is not a bit interested in grilling process-wise but result-wise… he is very much into that part! 
We grill at least 4 nights a week. I’ve got a Chargriller Akorn; kind of a poor man’s BGE. Some of our staples are thick pork chops or salmon basted in olive oil, garlic, salt and pepper. Sometimes we grill oysters as an appetizer. Buy 6 raw oysters per person. Cover an aluminum 6 cupcake pan in foil. Drop a raw oyster in each cupcake space. On top of each oyster, add a few pieces of chopped raw garlic, a smidge of butter, italian seasonings, a little salt and then cover in finely grated parmesan cheese. Put on a 400 degree grill for 5-8 minutes, or until the edges of the oyster start to curl. Serve out of the same container. Careful not to burn your mouth!
^^^Well that sounds pretty amazing. I’m an oyster lover.
H grilled marinated tofu tonight and also onions and zucchini and green beans.
He does great with veggies.
H drives me nuts with any type of meat/fish though. He just will not take care of watching
the temps and nearly always overcooks. I typically grill if we have company.
A good thick steak takes 5 minutes at 450-500 on one side and 4-5 on the second at 450.
It must rest for 10 minutes. We always make extra and try to keep that one on the rare side as
it is better left over.
We grill the majority of our proteins even in the winter rain.
@oregon101, Dallas is not known as a rainy place, but it has rained quite a bit the last few days. I soldiered on and grilled no matter what! Lol.
I have never had a salmon burger that wasn’t eh. On the other hand, I’ve made really great salmon cakes --in the manner of crab cakes–with leftover grilled salmon.
I adore grilled asparagus that’s just a little blackened. I would never, ever microwave it first.
I really think that those who like to grill steaks and roasts ought to read what Meathead Goldwyn says about it on the amazingribs web site. I grilled a whole sirloin from CostCo last summer using his method, and it was amazing. Yes, it is the opposite of the sear first method.
I have decided to take the plunge and try grilling a turkey. For those who have done it, is it better to spatchcock it?
Try the ReluctantGourmet method, @Consolation! The several flips method. Most amazing turkey we’ve eaten - and no brining was needed.
https://food52.com/blog/16826-10-grilling-myths-that-must-go-away?
Interesting read.
@doschicos, now I want to read that book!
Yes, @doschicos, I listened to a show on WBUR featuring Meathead Goldwyn and his pal from BU, and was converted instantly. Their wisdom is to be found at the amazingribs.com site I mentioned above.
I really ought to get their book…
I came in from a long power walk and grilled up some scallops kabobs for lunch. Talk about easy!