I would like some new recipes, something other than the standard burgers, bratwurst and chops. Got any? Share them!

We love to BBQ!

How about some kabobs? Sometimes I marinate the meat and veggies, but if I don't have time, I just brush with a marinade/glaze while grilling. Soak wooden skewers in water for 30 minutes, then thread and grill. I put the meat and veggies on separate skewers so the veggies don't overcook. I usually serve with rice and grilled fruit.

I like chicken, steak, smoked sausage and especially tenderloin. You can cube the meat or slice it in strips. For marinades and glazes, I like soy sauce/honey/minced garlic, Italian dressing, vinaigrettes (raspberry is a favorite), BBQ sauce, orange or pineapple marmalade/brown sugar (heat marmalade and stir until sugar dissolves), honey/brown sugar/lemon juice, etc.

I love just about any veggie. Asparagus is a favorite, too. Just brush very lightly with olive oil and sprinkle with Kosher salt. I rub butter on onion slices, sprinkle lightly with salt/pepper/garlic powder and grill them. Fruit is great on the grill. Pineapple slices, peach halves, apple slices, bananas, etc. You can brush them with butter and brown sugar for extra sweetness when the sugar caramelizes.

Before I got a smoker, I used my gas grill to smoke hams, whole chickens or pieces, pork chops, boston butt (I usually halve these so they will cook faster). It's easy to do if the burners on your grill run front to back instead of side to side. Put the meat on one side with the burners below it off, and put wood chips in a foil packet with holes (or a small smoker box) on the other side with the burners under it on. Close the lid and let it smoke.  If you have a wood or charcoal grill, just put the fire on one side with the wood chips, the meat on the other side and close the lid. 

I pat the meat dry then rub all over with a light coating of oil (garlic flavored olive oil is a favorite) then sprinkle with seasonings.   I stuff pats of butter under the skin of chicken and turkey.  You can also stuff apples, celery, onions, etc., in the cavity.  Hickory chips work great with everything, but for chicken, I prefer apple or pecan chips.

Would you be interested in a Taco Lasagna recipe? You can add BBQ sauce to it if you like. It's more of a mexican lasagna but instead of taco season, add bbq sauce. I create my own recipes and sometimes forget to write them down. If you are interested you can email me at   I am not used to posting messages and still new to this site, otherwise I can post the recipe.

Long slow cooked pork, ribs or butt.  Put some baked beans on and you got a winner!
Get your butcher to cut a frozen turkey in half, wrap one and toss it in the freezer for later and do your half turkey on the grill just as you would a chicken. 
I love doing fish on the grill. Soft shelled crabs are great. 
I have done pizza on the grill.  Very good-love it with spicy hot chicken!!
All sorts of fruit are good on the grill.
Desserts are good on the grill- I have done a pastry with chocolate and bananas.
I figure if I can do it in the oven or on the stove there is a good chance I will try it on the grill at least once.

I like doing long slow cooked ribs or pork butt.  Do some baked beans--great!
Pizzas are good on the grill--love them with spicy hot chicken.
Fish is good done on the grill- I stuff my salmon with onion and lemon (almost any citrus works).
Soft shelled crabs are great.
Any fruit done on the grill is very good- the grill enhances the flavors.
I have done pastry on the grill, a chocolate and banana filling in a crescent roll is out of this world.
Have your butcher cut a turkey in half.  Wrap one half and toss the in the freezer for later use.  The other half goes on the grill and do it just as you would chicken.  Tastes great and you have enough leftovers for another meal.
I figure if I can do it on the stove or in the oven I will try it at least once on the grill.

I have fixed turkey Breast on the grill, I really likes it. it dose take so time depending on the size. I put a pan of water in the middle and put the coals on each side and closed the lid.

this recipe saved my life its chili burgers

INGREDIENTS

• 1 1/2 pounds ground beef
• 1/2 pound Italian sausage
• 1/3 cup tomato-based chili sauce
• salt and pepper to taste

DIRECTIONS

1. Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
2. In a medium bowl, mix together the ground beef, Italian sausage, chili sauce, salt and pepper. Form 8 balls out of the meat, and flatten into patties.
3. Grill patties for 5 minutes per side, or until well done. Serve on buns with your favorite toppings.

Wow,i wish we were still trucking(we used to be based out of Alabama) i'd love to eat at your house!! You must have some great meals. It was Hot there but the people were so nice. Thanks for some great sounding recipes.

Patty,i tried to start a conversation on the "Grilling,BBQ and Outdoor post but it wouldn't post. Thanks

 A favorite of the family is what we call 'Potato Packets'.

We dice up Russet potatoes, with the skins. Place about a half a cups worth on the dull side of an aluminum foil square that has been sprayed with butter flavored oil spray. Sprinkle over the potatoes, finely diced onions, chopped bacon, salt and pepper. Take up two sides of the foil and begin folding it down to form a tight seal. Fold up the open edges and try to press the packet as flat as possible to cook evenly. Place on grill and grill for about half an hour, turning several times during the cooking. Keep lid down to help steam the potatoes.

 
You'll know its done when you hear the potatoes sizzling and the foil begins turning smoky colored. I usually test a packet by opening it to make sure they are done. You can either cook until soft and steamed, or cook a bit longer until the potatoes begin to crisp up. Nice thing about this recipe is everyone has their own potato packet! Serve with butter or our favorite, Ranch dressing. 

 greatgrammachick

Did your post show up? It should be there now... let me know.
 

Whole chicken on the grill, I use a special pan made by Weber grill (it takes the place of the beer can.) I follow the instructions that came with the pan and the chicken turns out so moist and tender the best ever.

Whole pork tenderloin-- mouth watering, you can go fancy with any marinades you like or simple salt and pepper. Then I make baked beans, baked potato, and heat up the rolls all done on the grill.

When the corn comes in fresh out of the field --- roasted on the grill there is nothing better. Smothered in butter and some salt and pepper.

Roasted fresh vegetables. 

The best marinade I have ever used on Chicken, Pork terderloin, smoked sausage and stew meat Kabobs is to mix a bottle of Western dressing with CREAMY Itiallian. I put my meat pieces in a zip lock bag the night before in the marinade and then place them on skewers and grill the next day. It is delicious and easy.

I came up with this idea a few years just out of necessity for something new and different.

 Take some regular thickness center pork chops. Rub both sides of the chops with regular, yellow mustard, then sprinkle them with some garlice salt and pepper. Grill these on the top rack of your grill. Sometimes, I sear them on the grill first, then wrap them in foil and continue to cook them until tender.

I know the mustard part sounds weird, but they have such a distinct flavor, and everyone that has tried this recipe is blown away by the flavor of them. This recipe can also be prepared in the oven at 350 degrees for those that do not grill, but the grilling really makes the flavor stand out.

I like to do a London Broil on the grill.  Get a nice one, marinade in a teriyaki/honey sauce or an italian dressing/citrus juice for an hour or more.  Fire up the grill and cook on a high heat for about 6-7 minutes on each side (for medium/medium rare).  Let it sit for about 5 minutes and then slice into 1/4 - 1/2 inch-thick  slices.  It comes out SO juicy and tender and much cheaper than a ribeye or T-bone, you can catch these on sale sometime for $2 a pound or less.  I buy 2 or 3 when they go on sale so I have some in the freezer, put them in freezer bags with marinade already so they are ready to go when they thaw.