Barbecue Blog

Grilling with fresh produce and meats allow you to enjoy savory tastes and in the Summer you will probably have varied supply of herbs growing in your pots or backyard.  This means it is time to peel and dice platefuls full of those homegrown fresh vegetables.  Make an effort to make fresh tasty recipes or meals with your multi-colored greens and herbs, such as this Grilled Barbequed Vegetables with Skewered Shrimp recipe that you could easily prepare in the kitchen or utilizing your electric grill. Shrimp is a hallmark for a lot of Mediterranean Type dinners due to the deep tastes that they’ll absorb and are basic products that are well prepared easily.

By adding home made veggies and herbs you will get healthy vegetables that’s abundant in nutrition.  Or you can get orgainic prodce from your neighborhood supermarket and help your neighborhood marketplace.

If your on a vegetable diet you may remove the shrimp and only add more vegetables for individuals who choose.

Shrimp Skewers with Grilled Vegetables

Grill Vegetables.  Place on the grill in-season vegetables for example sliced zucchini, greenbeans, asparagas, baby carrot, red onion and sliced egg plant until soft using a knife that’s about 3 to 4 min’s.  Have sliced up tomato uncooked.  Immediately after barbecuing, sprinkle sea salt – pepper for all, fresh thyme to the carrots, oregano as well as sprinkle of chevre parmesan cheese on the egg plant, zucchini tossed with a hint of curry, green beans lightly covered with butter, and asparagas together with citrus zeal.  Serve along with grilled radicchio sprinkled using balsamic vinegar, and also fresh arugula with a hint of lemon juice, olive oil and dash of salt.

Shrimp.  Marinate the shrimp with olive oils, chopped red peppers, lemon zeal juice, basil, salt, and pepper for about twenty or so minutes.  Place on skewers and barbeque grill on both sides for 2-3 mins.  Serve and indulge.

Tips:  While the shrimp is marinating this will become a very good time to put together any other sides.  You actually can barbeque grill these items separately or even use skewers.  Barbeque the vegetables first, next add the shrimp later, the shrimp will grill fast.

Great idea for Mediterranean Shrimp and Vegetables is a wonderful Mediterranean barbecue recipe that you could cook on the grill quickly.

BBQ salads are the easy accompaniment to an outdoor cookout and do work really well but sometimes I like my barbecue menu ideas to be a little different. In fact, not just different, something that can become a bit of a talking point too.

My inspiration comes from cooking corn cobs. When doing them on the barbecue grill it’s important to soak the husks for a good 30 minutes in water so that when heat is applied the leaves steam and cook the kernels. Having tried the corn over charcoal idea a couple of times, sparks of inspiration started to fly in all directions as I thought about how we might steam other vegetables on the outdoor barbecue grill. No sooner had I tried the base concept and the menu ideas came thick and fast.

Essentially were going to steam the vegetables in foil packs and the real beauty of cooking this way is that you can put the foil packs on the grill while the charcoal is still settling down and because of the foil protection there’s no chance to burn the food. By the time the vegetables are cooked, the charcoal is ready for the meat, do the remainder of the cookout and while the meat is resting for five minutes simply slap the foil parcels back on to warm through.

Let’s take carrots as an example. Take a rectangular piece of foil, chop the carrots finely and place them in one half of the foil rectangle. Season with salt and pepper and fold the foil over and “scrunch” the sides together just leaving a hole at one point where we can add water. Pour in half a cup full of water and make the final scrunch to seal the package. Slap it on the grill and 15 minutes later you’ve got beautifully delicious steamed carrots. A knob of butter and “Bob’s your uncle!”

The same logic can be applied to many vegetables so why not experiment? The only thing to remember is to slice the vegetables thinly so that there’s a good surface area for the steam to work on.

For an easy variation on the theme, rather than water, why not try a little dry white wine? It adds and certain “je ne sais quoi” to the recipes and sure makes for some interesting questions when your guests see you filling foil parcels from a wine bottle. They really know that they’re in for a treat!

Alternatively how about potatoes? Again, slice them thinly, place them on one half of the foil and season, now add a tablespoon of crème fraiche and start the scrunching. Finish off by pouring a good lug of white wine before sealing the parcel and then it’s onto the barbecue grill. You’ll need to be a little more careful with this barbeque menu idea because too much heat can burn the cream so be a little gentler with the cooking and go for about 30 minutes cooking time.

One last tip – it’s also great to make individual packages so that everyone can rip into their own parcel and enjoy. It also makes it easy because all we have to do as the chef is throw a foil parcel onto each plate – how’s that for presentation? Healthy and tasty outdoor barbecue recipes