Get the Dish Here - May 27

Shalbrihil · 05-26-2005, 10:20 PM

Three Creative Grilling Techniques

Want to impress your friends and relatives with your amazing grilling skills? Here are three advanced barbecuing techniques that are guaranteed to please:

Steaming. Place delicate fish or vegetables inside a sealed square of aluminum foil. Make sure to leave some space for air to allow for proper steaming. Instead of putting the packet directly over the hot coals, place it on the cooler side of the grill for slow cooking. This method of cooking will seal in juices and natural flavors, so heavy seasoning is not necessary.

Rotisserie. While this method requires more complicated equipment and longer cooking times, it can be a real crowd-pleaser. Rotisserie cooking allows you to evenly cook an entire bird or large piece of meat while retaining most of the natural juices. Place a well-seasoned whole chicken or leg of lamb on a rotating spit directly over the flames. The key to good rotisserie is to keep what you're cooking well-balanced on the spit. An unbalanced rotisserie means uneven cooking.

Smoking. You don't need a fancy contraption to impart a smoky flavor to your food. "Flavored" wood chips or an assortment of fresh herbs work just as well. Wood chips come in a variety of flavors, including mesquite and hickory. Soak them in water for about an hour before using to prevent burning, and place them over the coals just before you begin to cook your foods. Likewise, you can soak a bunch of fresh herbs — like sage, thyme, and rosemary — and sprinkle them on the coals before cooking.

justmarvi · 05-26-2005, 10:33 PM

Hi Sharon, this is a great help! I love grilling............you guys have fun this weekend and stay safe!

Shalbrihil · 05-27-2005, 02:42 PM

Doing a little bump bump

stephanie34 · 05-27-2005, 03:27 PM

Sounds good to me. we are re modeling the house right now and have no kitchen so I am grillin and chillin sounds like I will have to use tin foil to steam some fish thanks..

karlak85218 · 05-27-2005, 03:44 PM

BBQ yummmy

Karla

Shalbrihil · 05-27-2005, 04:19 PM

Hi Karly,

Glad to see you posting with us. This losing weight is such a slow process it can pull a body down. Just pick yourself up and get going again. We are all getting good at picking ourselves up.

Have a real nice holiday weekend. We are having fantastic beach weather. Hope the fog doesn't hang in there too long.

05-26-2005, 10:20 PM	#1
Shalbrihil MAJOR LCF POSTER! Join Date: Nov 2003 Location: California Posts: 1,872 Gallery: Shalbrihil Stats: maintaining my loss since 2005 WOE: SBD Phase 3 Start Date: June 2003	Get the Dish Here - May 27 Three Creative Grilling Techniques Want to impress your friends and relatives with your amazing grilling skills? Here are three advanced barbecuing techniques that are guaranteed to please: Steaming. Place delicate fish or vegetables inside a sealed square of aluminum foil. Make sure to leave some space for air to allow for proper steaming. Instead of putting the packet directly over the hot coals, place it on the cooler side of the grill for slow cooking. This method of cooking will seal in juices and natural flavors, so heavy seasoning is not necessary. Rotisserie. While this method requires more complicated equipment and longer cooking times, it can be a real crowd-pleaser. Rotisserie cooking allows you to evenly cook an entire bird or large piece of meat while retaining most of the natural juices. Place a well-seasoned whole chicken or leg of lamb on a rotating spit directly over the flames. The key to good rotisserie is to keep what you're cooking well-balanced on the spit. An unbalanced rotisserie means uneven cooking. Smoking. You don't need a fancy contraption to impart a smoky flavor to your food. "Flavored" wood chips or an assortment of fresh herbs work just as well. Wood chips come in a variety of flavors, including mesquite and hickory. Soak them in water for about an hour before using to prevent burning, and place them over the coals just before you begin to cook your foods. Likewise, you can soak a bunch of fresh herbs — like sage, thyme, and rosemary — and sprinkle them on the coals before cooking. __________________ Sharon 150# gone forever.

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05-26-2005, 10:33 PM	#2
justmarvi Very Gabby LCF Member!!! Join Date: Jan 2003 Posts: 3,218 Gallery: justmarvi	Hi Sharon, this is a great help! I love grilling............you guys have fun this weekend and stay safe!

05-27-2005, 02:42 PM	#3
Shalbrihil MAJOR LCF POSTER! Join Date: Nov 2003 Location: California Posts: 1,872 Gallery: Shalbrihil Stats: maintaining my loss since 2005 WOE: SBD Phase 3 Start Date: June 2003	Doing a little bump bump

05-27-2005, 03:27 PM	#4
stephanie34 MAJOR LCF POSTER! Join Date: Jul 2002 Location: San Marcos, CA Posts: 2,608 Gallery: stephanie34 Stats: 230/188/148 WOE: glycemic load Start Date: 10-13-08	Sounds good to me. we are re modeling the house right now and have no kitchen so I am grillin and chillin sounds like I will have to use tin foil to steam some fish thanks..

05-27-2005, 03:44 PM	#5
karlak85218 Senior LCF Member Join Date: May 2005 Posts: 139 Gallery: karlak85218	BBQ yummmy Karla

05-27-2005, 04:19 PM	#6
Shalbrihil MAJOR LCF POSTER! Join Date: Nov 2003 Location: California Posts: 1,872 Gallery: Shalbrihil Stats: maintaining my loss since 2005 WOE: SBD Phase 3 Start Date: June 2003	Hi Karly, Glad to see you posting with us. This losing weight is such a slow process it can pull a body down. Just pick yourself up and get going again. We are all getting good at picking ourselves up. Have a real nice holiday weekend. We are having fantastic beach weather. Hope the fog doesn't hang in there too long.