I voted veggies, but we do a variety of meats too. Love the grilled veggies with shrimp on the grill, fish, steaks, chicken or pork. I use bell peppers all colors, mushrooms, onions, tomatoes, broccolli, yellow squash, zuccini, and pineapple. I haven't tried raw beets yet, but it was recommended by a friend a couple days ago. I just toss everything except the pineapple in a fat-free itallian and all lots of Mrs. Dash garlic and herb seasoning. That way it is low oil and salt for those that can't take it. I have also used lemon pepper at times. Add the pineapple last.
I used to use k-bobs skewers, but we eat so many veggies it was time consuming! We got a deep basket and toss them and turn them now.
I'm in love with Tofurky Italian Sausages. Sun-dried tomato and basil is my absolute favorite. I just discovered these tasty treats. I guess they've been around a while and I sooo regret not finding them sooner. 29g of protein in just one of em, and no cholesterol.
Grilled veggies are our favorite but we also do pork ribs, chicken legs, shrimp, burgers, just not very often. Fav veggies are eggplant, zucchini, asparagus, green onions, mushrooms, onions, bell peppers (all but green), sprinkled with salt, pepper, EVOO and balsamic vinegar. My hubby is the grillmeister in this family! We even tried grilling cucs but I can't remember how they came out. Okra is great too!
I build my own Native American type campfire in my yard and cook any and everything on and in it. Nothing better than the taste of campfire food.Sitting in front of a fire is so-o-o-o relaxing. I take a wheelbarrow and scrounge small wood in the winter and early spring for my campfires.I also keep a waterhose closeby.
This is me using my outdoor oven 2 years ago. I have a grill insert for it. Looks l am loading a pizza, and about to roast some veggies in it. I have used this oven way more than my husband expected me to.
I printed the spiedie recipe, and I plan to make it soon. Thanks.
Uff da. Made 20 pizzas in my oven yesterday at my son's first grade end of the year party. It was only 57 degrees outside, with intermittent rain, but we still made it happen. Kids had a great time, and stayed outside almost the entire time.
Cooking outdoors is for peope who like wind, heat, mosquitos, rain, and don't have to go up and down two sets of stairs everytime they need to poke something. If I grill brats or Italian sausage, I grill two or three pounds at a time and toss the extras in the freezer to reheat. Now if I had one of those nifty ovens like Kosk, right outside the door...I could be tempted.
Besides bugers and brats, I buy a half of a boneless pork loin and cut into boneless chops and grill. Yum. I have a special seasoning salt that we use at our Pork Producers BBQ (on the 27th, if anyone wants to come...LOL). It really makes the chops. Great on chicken too.
Not much this year . . . my husband has a new toy, a smoker. We have had smoked salmon, chicken, pork roast, nuts, veges, you name it! With the weather warming up the grill will see more use, our house is hot enough without cooking in here.