what do you grill?

[Anonymous]

I noticed a lot of responders to the "i hate cooking dinner" thread said they grill often. I am in the "i hate cooking dinner" camp and would love to grill more often, primarily for speed and ease of clean up, but other than burgers/hot dogs (which I try not to male regularly for dinner) and marinated chicken breasts, which we probably only want once a week, what are you all making on the grill so often? Also, feel free to share any favorite marinades!

[Anonymous]

Steak
Beef kabobs
Quail
Fish balls
Sausages
Shrimp kabobs

Trader Joe's sells a premarinated bulgogi that's quite tasty.

[Anonymous]

Salmon
Most of our veggies (asparagus, squash, zucchini)

[Anonymous]

We get the frozen fish at Giant, Trader Joe's ect and look up a marinade and grill it. Fish can fall apart easily on the grill, so I do it on top of aluminum foil. For chicken breast – I pound it flat first so it cooks evenly (pound it between layers of saran wrap so you don’t splatter juices everywhere). Shrimp are a pain to flip if you do it individually, so we skewer them first. For veggies, I cube up potatoes and cook them on aluminum foil. Sometimes also cube up bell peppers and onions to do on their own or mixed with potatoes, also on top of foil. Eggplant, yellow squash, zucchini are best if you slice them length wise so there’s fewer pieces to flip. Slice them kind of thick or they fall apart on the grill. Peaches and figs are awesome grilled – drizzle some honey and serve with goat cheese, ice cream, or cream cheese. We often grill pork tenderloin, sausage (lots of good chicken sausages that are healthier), flank or skirt steak, chicken thighs, too. We use recipes from allrecipes.com, Cooking Light, and these two cookbooks.
http://www.amazon.com/Webers-Real-Grilling-Original-Recipes/dp/0376020466/ref=sr_1_2?ie=UTF8&qid=1370522649&sr=8-2&keywords=weber+cookbook
http://www.amazon.com/Bobby-Flays-Grilling-Life-Flay/dp/0743272722/ref=sr_1_8?s=books&ie=UTF8&qid=1370522671&sr=1-8&keywords=bobby+flay

I could go on and on… We only stop grilling when the temp gets below 45 degrees or so b/c it’s harder to maintain temperature.

[Anonymous]

I grill chicken and pork chops and steak (sirloin is the cheapest)

I use left overs for burritos, salads and pasta salad

[Anonymous]

kabobs

pork steaks

[Anonymous]

Chicken (alternate between leg quarters, thighs and different marinades/sauces so it doesn't feel like the same thing). Tip is bone-in chicken does not dry out as quickly.
Burgers
Chicken sausage
Skirt steak
Fish (Halibut and salmon are good candidates)
Turkey cutlets are good too.

I don't grill veggies but I just roast in the oven with olive oil and kosher salt/pepper

[Anonymous]

steaks (flank steak, ribeye, strip, occasionally a filet)
pork chops (difficult to get right)
b/s chicken breasts (butterfly to even thickness before marinating)
b/s chicken thighs
tuna steaks (1x/month splurge for parents; DC isn't allowed tuna per pediatrician)
salmon filet on foil
sausages (Italian, brats, kielbasa, chicken apple...)

easy marinades (we do this either the night before or the morning of)

for chicken:
lemon juice, olive oil, kosher salt, italian seasoning, garlic
lime juice, olive oil, chili powder, kosher salt, sugar
italian salad dressing

for steaks:
Lawry's steakhouse (in a bottle)
Safeway "meat marinade" (I'm sure the ingredient list would terrify/disgust me, but it is really tasty)
italian salad dressing
red wine, olive oil, salt, seasoning

for pork:
have a recipe for bourbon and soy sauce, can't remember the rest
Lawry's Hawaiian (in a bottle)
sweet & sour

[Anonymous]

Eggplant.
Find a marinade sauce you like--can be anything--and brush it on both sides while it's grilling.
Make enough for leftovers--it's great in sandwiches all week (with some arugula, roasted red pepper, goat cheese, on a good ciabbatta or soft baguette).

[Anonymous]

We grill pizzas, and chicken/peppers/onions for fajitas.

Also, put some sliced or cubed potatoes (sliced usually works better and takes less time) onto a big piece of heavy duty foil. Add salt, pepper, some pats of butter, and garlic and/or onions (but you can skip those if you want less prep work). Close the foil, making a packet, and throw them on the grill.

[Anonymous]

Grilled broccoli is amazing. Marinade in Italian dressing first.

[Anonymous]

Peaches. I die.

[Anonymous]

pork shoulder (for pulled pork)
ribs
burgers
whole fish
whole chicken
crab cakes
vegetables
steaks

Get yourself some of the right tools (grilling baskets/pans/etc) and grilling is easy whether it's a low and slow weekend project or a quick weeknight dinner.

[Anonymous]

This past weekend we made grilled peppers and then tossed them in a vinaigrette. DH said he ALWAYS wants to eat them that way going forward.

[Anonymous]

Any kind of veggies wrapped in foil and tossed in a vinaigrette or Italian dressing, are soooo good. Mushrooms, broccoli, peppers, onions. Potatoes or corn with or without seasoning/butter also turn out great.

One of our grills tends to flame up so I wrap not just the veggies but stuff like chicken, fish (also drizzled w/a bit of dressing or seasoning) in foil in individual pouches. Delicious.

One tip - get the Reynolds Release or whatever the foil is called that doesn't stick to stuff. Totally worth it.