Experimenting With Charcoal Grilling

I am not a professional cook. My expertise exist within computers and Internet marketing but not with creating culinary masterpieces.

However, when it comes to the grill, I feel like Emeril!

Charcoal grilling is my favorite way to cook most of the meat we purchase. On a regular basis we grill hamburgers, hot dogs, pork chops, chicken, and some specialty meats we get from our local meat market (the bacon-wrapped center-cut chicken breasts marinated in Italian dressing are my favorite).

Our recent favorite are chicken kabobs, with the chicken marinated in a garlic cream sauce with onion, bell pepper, and pineapple. Wrap the kabobs in punctured foil, throw on the grill, and have a great main dish or appetizer.

When we feel really good, we fire up the smoking pit on the grill and enjoy ribs, ham, or whatever else we feel like smoking.

But the world of charcoal grilling can expand beyond just meats.

Ever tried "oven fried potatoes?" Essentially, you cook small chunks of potatoes coated in olive oil and spices in the oven. Nothing fancy but definitely a delicious side to a meal.

Now, try it on a charcoal grill. We had never done this before and figured it was worth a shot. What we ended up with was a great tasting potato side dish to go with our meal. All it took was the same preparation of the oven fried potatoes, wrapped in aluminum foil, and thrown on the direct heat of the grill for around 30 minutes.

Different vegetables can also be easily "grilled up" without following any fancy recipes. Next time you are grilling and have some spare onion and bell pepper around, try this: Cut the onion and pepper into whatever size you want, throw it in some aluminum foil, and sprinkle with garlic salt (or whatever spices you like). While your meat is grilling, keep the foil pack on direct heat, flipping occasionally, and enjoy.

There is no reason to be scared of vegetables on the grill. Experimenting with your favorite spices and vegetables may lead to a tasty dish.

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