What is your favorite grilled dish that you just can't do without it?

Mine is shish kabobs....in my special secret marinade...My second choice would be ribs with lotsa bbq sause.... Asked by curious-one 17 months ago Similar questions: favorite grilled dish Food & Drink > Cooking.

Summer time! How I love using my BBQ grill for things I normally wouldn't cook on a grill :) Enjoy! I love Salmon on the grill :) Grilled Salmon with Morel Vinaigrette Ingredients 4 (8-ounce) wild salmon fillets Olive oil Salt and pepper Directions Morel Vinaigrette, recipe follows Heat grill to high.

Brush salmon on both sides with oil and season with salt and pepper. Grill on both sides until golden brown and cooked to medium doneness, about 3 minutes per side. Remove from the grill and immediately drizzle with the morel vinaigrette.

Morel Vinaigrette: 2 ounces dried morel mushrooms 1/4 cup Champagne vinegar 1/2 small shallot, thinly sliced 2 teaspoons Dijon mustard Salt and freshly ground black pepper 1/2 cup olive oil 3 tablespoons coarsely chopped fresh parsley leaves Place morels in a bowl and cover with boiling water. Let sit until soft, about 30 minutes, then drain, reserving liquid, and coarsely chop. Whisk together vinegar, shallot, mustard and salt and pepper in a medium bowl.

Slowly whisk in the olive oil until emulsified. Use a little of the morel soaking liquid to thin, if needed. Fold in the mushrooms and parsley.

There's no law that says I can't do fancy on the grill right? LOL. That's what I tell hubby when he says "Just throw on some dogs and burgers and there's dinner" Nah...... Sources: A.

K's Kitchen .

I'm trying very hard to live without it this summer because I gave up all meat, chicken and fish a few months ago. But when I was a carnivore, my absolutely favorite thing to grill was a Beer Can Chicken. This is a brilliant way to cook a chicken on the grill or in the oven during the winter.

Yes, the chicken looks rather ridiculous on its beer can perch, covered with an herb rub and half-ready to salute you. But hear me out. While the chicken is dry roasting on the outside, the inside is being bathed with steamy beer, keeping the chicken meat wonderfully moist.

The result is tender, falling-off-the-bone meat, encased in salty,herby, crispy skin. Click on the link that follows for the recipe for beer can chicken (also known as beer butt chicken for obvious reasons) that I use. The beauty of this, is that you can easily experiment with your favorite spice rub, or even use wine or root beer instead of a standard beer.

epicurious.com/recipes/food/views/Beer-C... This recipe is on Epicurious, but it is from the Barbecue Bible by Steven Raichlen. I double the brown sugar in the recipe, because I like my BBQ a little sweet. OMG!

This looks so good, it’s making it very hard for me not to run out and buy a chicken for the 4th. LOL! *Carla*'s Recommendations The Barbecue!

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Grilled Shish kabobs for me too and also hot dogs! .

1 Once a week we have steak. I love it and I don't have to cook .

Once a week we have steak. I love it and I don't have to cook.

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