Too Many Cooks: Your Go-To Grilling Food
Any Night Grilling is your guide to becoming a charcoal champion (or getting in your grill-pan groove), any night of the week. With over 60 ways to fire up dinner—no long marinades or low-and-slow cook times in sight—this book is your go-to for freshly grilled meals in a flash.Order Now
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John June 26, 2014
I grill at least 5 evenings every week. I use a natursl gas Ducane bbq. My roast leg og lamb is my favorite an I use the rotisserie and my cast iron smoker box. Among all the seasonings the mint makes a huge contribution. Next favorite is grilling vegies like zucchini, yellow & green squash, onions, & mushrooms brushed with olive oil and sprinkled with "salute 21" from trader Joe's.
walkie74 June 23, 2014
I love grilled fish too. In fact, my roommate, who hated fish, adored the grilled salmon I made so much that she's been begging me to make it again for the past few weeks. Aside from that, pretty much anything that I *can* grill, I *will* grill.
Uncle J. June 21, 2014
Ripe (or not) yellow peaches. Cut in half,and remove stone. Brush a little olive oil fur lube. Place cut side down on a hot grill until grill marks appear. Then flip for another two minutes until hot and a little oozy. The totally shameless among us might even add a bit of butter and some brown sugar in phase two, though it will be incredibly rich and sweet even without them.
HalfPint June 20, 2014
My family likes to put oysters and clams (unshucked) on the grill. It just screams "family cookout for us".
hardlikearmour June 20, 2014
@Marian: if you like fennel, try sprinkling your grilled watermelon with salt and crushed fennel seeds. It's a great combo!
Marian B. June 21, 2014
I've got to try this! I love fennel. (Shameless plug -- I put the "breeze" spice mix on everything, and will likely start putting it on my watermelon, too: https://food52.com/provisions/products/55-n-5-breeze-tea-anise-lemon)
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