"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > Cooking on the Grill
Click Here to Login
Thread Tools Display Modes
Old 10-03-2011, 12:09 AM   #11
Chef Extraordinaire
buckytom's Avatar
Join Date: Aug 2004
Location: My mountain
Posts: 20,489
mmmm, i can taste your posts, pag and tatt.

i'm copying and saving all of this, and can see how each would work with different meats.

i hope it will be ok to marinade in just the garlic, onion, and maggi for 48 hours as it's going to rain monday and i'll be too busy to grill till tuesday.

besides, when i got into work tonight, i made the usual rounds through the building to scavenge from all of the sports departments that have over-catered today. often, i find several neatly covered but completely ignored trays of food that i bring back to my department before the cleaning guys come and dump it all, no matter how untouched, in the garbage.

i came away with lots of things, not the least of which was approx. 5 lbs. of crudite today. large trays of untouched broccoli and cauliflower florets, celery, carrots, and grape tomatoes.

i plan on roasting the crudite, then making it into crudite soup. recipe to follow in the next few days when i get to making it. any suggestions appreciated. need help roasting veggies for soup.

(i also scored a dozen apples, several cans of soda, several 1/2 pints of oj, a veggie pizza, sunflower seeds, grated parm, loaves if itslian bread, yoghurt parfaits, and a large tray of desserts: mini-muffins, brownies, slices of chocolate cakes, and various mini cheesecakes, )

the fruit/veggies and sunflower seeds are going home with me, the rest shared with the guys in my shop.

but, i'll post results from tue kebabs, and reiterate that i've never roasted veggies before for soup; help needed.


"Thunderbolt and lightening,
very, very frightening me!" Galileo
buckytom is offline   Reply With Quote
Old 06-28-2012, 12:28 PM   #12
Head Chef
Join Date: Feb 2012
Location: USA
Posts: 1,158
I was planning on doing some beef kabobs w/ grilled zukes & summer squash, & bumped into your thread looking for some new ideas.

If you're into Greek, marinate the beef for a few hours in the fridge with Cavender's Greek seasoning & a little water added to cover the beef. Add some onions, if you like. If you can't find Cavender's, you could use Greek salad dressing, or make your own "mix." Serve it with greek lemon roasted potatoes, in pita bread w/ yogurt/lemon/mint sauce, or with Spanakorizo (Greek Spinach Rice).

Closet Cooking: Spanakorizo (Greek Spinach Rice)

Since, you're grilling, you could grill or broil some sliced lemons for a greek vinaigrette, or squeeze the grilled lemons over french/italian bread (with some oil), & grill the bread on skewers as well.

Cerise is offline   Reply With Quote
Old 06-28-2012, 11:02 PM   #13
Master Chef
Cheryl J's Avatar
Join Date: Jun 2012
Location: California
Posts: 7,961
I second the recommendations of a soy sauce blend with garlic, ginger, brown sugar, and pineapple juice. If you have a Trader Joe's nearby, they have a wonderful bottled marinade called 'Island Soyaki'. It's amazing, but if you can't get that in your area, the base sauce above is really good, and the addition of the fruit juice really adds a nice touch.

I just grilled some kabobs a couple of weeks ago. Now I'm craving it again.


Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:07 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.