i'm going to a cottage this weekend that is without electricity....i will be making one of the dinners. I am making roasted chicken on the bbq for the meat. what do you suggest for a veg sides...other than salad? oh....the bbq is also a la 1980 or so.......so no side burner. what veg do you cook on the bbq?
Asparagus!! Parboil at home for a minute, just to cook the outside of the stalks. Marinate in anything, refrigerated. I use simple olive oil, salt and pepper, and garlic. Acids such as vinegar or lemon juice will turn the stalks a dull green. I prefer the bright colour. The stalks soak up a little of the oil, and BBQ up beautifully! They don't need to be directly over the flame to cook, and on removing them, some lemon juice is lovely! I've sprinkled with a little chopped green, red or white onion, and/or sesame seeds. And of course, course pepper and salt.
We have been feasting all summer on veggies roasted on the grill. Our regular weeknight favorite is a bunch of veggies (broccoli, cauliflower, sweet red pepper, green beans, and onion) cut into bite sized pieces and then doused with spiced butter/olive oil. The spices started out as tikka-- I was trying to duplicate some tandoori veggies from our favorite Indian restaurant. Then I ran out of tikka powder, and made my own curry mix, with whatever I grabbed up. Last night this included garam masala, allspice, garlic, chipotle pepper, tumeric, salt and pepper, stirred into 1/4 cup mixed melted butter and olive oil, then juice from half a lime added, drizzle and stir over the veggies. Wrap in foil, punch a few holes (on the edges, to avoid the oil pouring out onto the fire when you flip the stuff) and put it on the grill. On a gas grill, last night, it cooked in 15 minutes on a side-- the same amount of time it took to cook chicken thighs (we like chicken well done). When you flip it to the second side, rip a big opening in the top, or else it will steam and get too mushy. This stuff is so incredibly delicious that my teenage sons are wolfing down vegetables. Make about twice as much as you think you could possibly want, because it does shrink, and it is so good that people eat alot. (I also do green beans this way, with butter and garlic and salt and pepper, and we literally eat twice as much green beans as we do when I cook them any other way.) We love Indian spicing, but I am quite sure you could use any mix that sounded good to you. (Also very good for making up in advance, so no last minute fussing.)
We also do potatoes wrapped in foil on the grill. Slice about a quarter of an inch thick, add sliced onion, butter pats and salt and pepper, and throw it on the grill. We don't rip open the packet for this when it's flipped, but do slit holes to let some steam escape. Try it with sweet potatoes and/or parsnips, or some mix. Also beets.
Well, it depends on how hot the fire is. I love them fairly browned, so I would say 30 minutes. If you open the foil packet somewhat after you flip it, steam comes out and I think there is more browning. Since you are doing it this weekend, I can't really say experiment-- though that's kind of what you need to do. We were at a cottage recently and cooked on a charcoal grill, when we usually use gas at home, and I found that things cooked slower. Then again, I am sure it depends on how hot a fire you build. I make the veggies and wrap them, and my husband does the cooking, so I'm only guessing when I say I don't think he used as much charcoal as he could have...
If you want to hurry the potatoes, you can microwave them a bit first (obviously not in the foil!). But that would require electricity.
So I'd say, 15 minutes on the first side, 10 or 15 on the second depending on how hot your fire is, and then open the packet enough to check the potatoes. BTW, I use heavy foil or a double layer of regular.
I can't tell you how scrumptious the parsnips and sweet potatoes were; the curried veggies also (you could just use curry powder if you are not into Indian spices; I would add a bit of either allspice, cloves, nutmeg or cinnamon (or a mix) to a standard curry, it seems to go really well with the veggies.)
Jessi, you can also slice the potatoes and cook on the grill. It takes only a few minutes to get some grill marks on the outside and have them cooked through. I do this with regular as well as sweet potatoes. You could do this in the time it takes the chicken to rest. We love them this way. Coat in olive oil and season with S & P.
Try a home cooking board search for grilled vegetables. I remember a few threads from earlier this summer appealing to creative vegetarian dishes, etc.
My personal favorites are zuccinni, yellow squash, eggplant, and leeks.
Not a side or a salad, but search the recipe board for "boozy campfire cheese" and you will not be sorry. We camp a few times a year and it's become a family favorite. very easy, but you're sure to impress.
Definitely second the veggies...
I'd do Vidalia or Maui onions... you can slice them or simply decapitate them grilling them whole, slather on garlic butter, then wrap in foil, and stick on grill til soft.
Grilled eggplant, mushrooms, tomatoes, etc. coated in garlic salt and balsamic vinegar.
Roasted garlic bruschetta... Cut off head, sprinkle with olive oil, wrap in foil, and toss on the grill until garlic cloves are soft and creamy. Slice sourdough or french bread on the diagonal, toast slices and spread with roasted garlic.
Panzanella salad requires no electricity or cooking whatsoever.
Of course, grilled fruit works very well for dessert; or the strawberry "shortcake on a stick" recipe on CHOW w/ macerated berries... http://www.chow.com/recipes/10941
thanks so much for the tips.
anne h : i did the sliced potatos in tin foil. stupid me..i forgot the new potatoes i bought at home. had to use what they already had at the cottage (russets). they were delicious!! i suspected russet would fall apart while cooking (and they did) but with surprising good results. think mashed potatoes with crispy buttery edges. they were so messy i just cut open the tin foil and served as is on a platter. i will definetly be making these again...with russets.
also did the asparagus, and as a app. did the roasted garlic bruschetta that i served with a basil/chopped tomato salad that i made in advance. both were excellent.
as a confirmed grilling moron.......thanks so much for the suggestions.