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Using a grill for other things...

d
delk Aug 3, 2007 05:27 AM

Hi all!
Yesterday it was quite hot here in Chicago. Yet I had a taste for lasagna...

Nothing special... I made the pasta from scratch, but all else is typical. Alternated bechemal and red sauces, ricotta, spinach and Italian sausage.

But, instead of baking it in my oven, I threw it on my Weber...

Indirect heat, one burner off, two on low, gave me 375 degrees... covered it for 30 minutes, then uncovered for 10 more.

Was good! So, was wondering, does anybody else use their grills like this? Any hints or recipes?

See my lasagna here: http://farm2.static.flickr.com/1335/995836332_3465baf2dc.jpg

Cheers!
http://loftonlaflin.blogspot.com/

  1. g
    ginqueen Aug 3, 2007 05:40 AM

    i love using my grill like that! i make fruit crisps or cobblers and gratins on it all the time. my most successful venture was a casserole of layers of purple potatoes, sundried tomatoes, lots of goat cheese, sweet onions, summer squash, and basil. you just treat it like it's going in the oven, it works out fine, and then you also have a nice smoky taste (and you can have baked things without having heat stroke in your kitchen).

    1. j
      jzerocsk Aug 3, 2007 07:11 AM

      All the time especially when I'm already grilling something else and it seems pointless to also fire up the oven.

      One thing that I have found works REALLY well is frozen french fries. I put them in the grill basket that I would ordinarily use for veggies, toss with a little bit of olive oil and put them over a med-low burner. They get nice and crispy with a little bit of carmelization.

      6 Replies
      1. re: jzerocsk
        d
        delk Aug 3, 2007 07:33 AM

        Wow!
        That's something I must try!

        1. re: jzerocsk
          b
          berkleybabe Aug 3, 2007 01:36 PM

          So do you toss them on frozen?

          1. re: berkleybabe
            j
            jzerocsk Aug 3, 2007 02:18 PM

            Right out of the bag an onto the grill. Just keep an eye on them to make sure they don't get too burnt.

          2. re: jzerocsk
            macca Aug 7, 2007 06:22 AM

            What a great idea! I often have company for dinner, and lots of times the younger kids love fries with dinner. Hate to put on the oven when it is too hot, and I cook almost everything on the grill int he summer. Love the idea. I am having my young niece and nephew for dinner on Thursday, and was wondering what starch to serve with grilled shrimp and chicken. Had rice on the menu- but I think I will keep the rice, and add the fries for the kids. Thanks for the inspiration!

            1. re: jzerocsk
              d
              delk Aug 7, 2007 07:55 PM

              Jzerocsk you totally rock.
              My 73 year old mom has been in the hospital the last week and finally home. I spent the day with her today (7 AM - 6PM)...
              Anyway, it's scorching hot today and I had to come home and make a quick dinner for the S/O around 8.
              Mom took a nap and I stepped out to the grocery store across the street and picked up some thin cut pork chops, fresh green beans and some fries!
              Very good! The partner likes them crispy!

              http://farm2.static.flickr.com/1099/1046249592_00a4f1c592.jpg
              http://farm2.static.flickr.com/1419/1045397937_9049de2ac4.jpg

              Thanks for the tip!

              delk
              http://loftonlaflin.blogspot.com/

              1. re: delk
                j
                jzerocsk Aug 8, 2007 07:40 AM

                Glad you liked! I finally feel like I have contributed something worthwhile to CH now. :-)

            2. p
              pellegrino31 Aug 3, 2007 07:34 AM

              My last apartment had a garden so I was able to enjoy grilling out then - oh I miss it now. One thing I really loved making was a grilled Caesar salad. Take whole romaine hearts - brushed with a little bit of oil - and place directly on the grate, turning every couple minutes. The romaine should get a little brown and wilted but not too much. Chop the leaves and mix with Caesar dressing, croutons and shaved parmesean cheese. The warm lettuce melts the parmesean and it is delicious.

              1. h
                hollyeve Aug 3, 2007 09:22 AM

                Yes! Hubby refuses to turn on the oven his time of year, so anything "baked" is done on the grill. Baked pasta, friut crisp, even a pineapple upsidedown cake.

                2 Replies
                1. re: hollyeve
                  d
                  dude Aug 3, 2007 09:43 AM

                  Skillet cornbread bakes wonderfully on my grill. Same basic setup as Delk used.

                  1. re: hollyeve
                    v
                    violabratsche Aug 3, 2007 09:45 AM

                    When was that last great power outage in the Great Lakes area? Anyway, after taking food handling courses, I knew, first off, to keep my fridge and freezer closed as much as possible. I checked the ground meat and sausage and found that they was thawing, so I cooked it all and used it. I had egg and sausage sandwiches for breakfast, as well as hot coffee ( it just took heating the water in small saucepan) I can't remember the rest of the meals, but I know I made a fruit dessert and some bisuits. I do remember that I used the opportunity to try different things cooked using the tools I had at hand. I was lucky enough to be without power less than many others, but I suffered no lacks, and enjoyed cooked meals prepared outside on my little propane BBQ, on my little apartment balcony. All those people who did without, because they lacked the imagination!

                    AnnieG

                  2. Bat Guano Aug 3, 2007 10:24 AM

                    Sliced potatoes with onion, a bit of olive oil, S&P turn out really well - stir them once in a while.

                    Do NOT give in to the temptation to cook bacon on the grill. Trust me.

                    2 Replies
                    1. re: Bat Guano
                      Terrie H. Aug 3, 2007 03:14 PM

                      Unless you put it in a cast iron skillet.

                      1. re: Terrie H.
                        Bat Guano Aug 3, 2007 03:28 PM

                        Yeah. I thought I'd try it directly on the grill. Big mistake: turned my back for a minute and all of a sudden there were 8-foot flames roaring out of the grill. Pretty scary, and the worst part is it ruined the bacon....

                    2. sgwood415 Aug 3, 2007 10:56 AM

                      I've made pizza on mine. Just place the dough directly on the grill, no pizza stone. Makes a great rustic pizza. Top it with flavors that stand up to the grill like sun-dried tomatoes, sausages, smoked cheese, etc.

                      1 Reply
                      1. re: sgwood415
                        d
                        delk Aug 3, 2007 01:31 PM

                        I've made pizzas on the grill as well...
                        http://farm2.static.flickr.com/1148/999682991_9a68332aee.jpg

                        http://loftonlaflin.blogspot.com/

                      2. ChinoWayne Aug 3, 2007 02:28 PM

                        I always poach my lobsters in the webber, with plenty of hickory chips. ;-)

                        1. h
                          HillJ Aug 3, 2007 02:47 PM

                          We wok on the grill
                          Popcorn made in a kettle works great on the grill

                          1 Reply
                          1. re: HillJ
                            m
                            mark Aug 7, 2007 06:11 AM

                            i do the same. nestle the wok into the coals and it's way hotter than the stove top. perfect for turning out a quick side while the meat rests.

                          2. Romanmk Aug 4, 2007 11:43 PM

                            I just started tearing my kitchen out for the remodel. You've inspired me and I'm sure we will be using the grill exclusively for awhile. Do you have burners that run side to side or front to back? I wonder if my side to side burners, with center turned off, will heat the sides of my lasagna pan too much.

                            2 Replies
                            1. re: Romanmk
                              d
                              delk Aug 5, 2007 12:49 AM

                              I have a six year old Weber Genesis Silver. It has three burners that run parallel to the front. I use it pretty much year round... something about grilling in the snow that's just appealing to me.

                              I think the next lasagna or manicotti I'll try a pan of water under the grill to see if the extra moisture has any effect.

                              Let me know if you come up with anything good! And Good Luck with the new kitchen (we all are jealous!)

                              1. re: delk
                                BobB Aug 7, 2007 12:35 PM

                                Me too, same grill! Nothing like slow-smoked Memphis-style ribs, in Boston, in January!

                            2. r
                              rexmo Aug 7, 2007 04:06 AM

                              I just bought a pair of cast iron round griddles to try making panini on the grill, haven't seasoned them yet.

                              1. t
                                teflontom Aug 7, 2007 04:57 AM

                                The list is endless! Pulled pork, corn on the cob, smoked fish, smoked mozzarella,pizza, whole smoked turkey, stuffed lobster, I even did the no-knead bread once. But our favorite is roasted red peppers. We pick them by the bushel in the fall and roast them in bulk, ziploc and freeze them. Also, a great way to roast green chiles and jalepenos.

                                1. chowser Aug 7, 2007 07:07 AM

                                  Any kind of bread, pizza, naan. I like this naan recipe:

                                  http://allrecipes.com/Recipe/Naan/Det...

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