"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > Cooking on the Grill
Reply
 
Thread Tools Display Modes
 
Old 09-02-2008, 02:48 PM   #41
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
just grill marks. it wont get golden or anything. I'd say 3-4 min on the first side then mark the 2nd and they're done.
__________________

__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 09-02-2008, 02:50 PM   #42
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by suziquzie View Post
don't let them go too long, they get mushy fast....
see now I can't tell you a time..... I go by feel on that!

BTW, the corn was a little overdone the other day..... fire too hot and cook too drunk...
oops.
:)
I noticed everyone else's time is much less than mine, then last night I noticed that I pull the corn off or shut off their burners until the other stuff catches up. So don't listen to me if I give you a time. That would be like me saying that it takes an hour to make hard boiled eggs, but they are only on the heat for 25% of that
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 09-02-2008, 02:51 PM   #43
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by suziquzie View Post
just grill marks. it wont get golden or anything. I'd say 3-4 min on the first side then mark the 2nd and they're done.
Cool thanks! Just grill marks, not mushy. Got it.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 09-02-2008, 07:28 PM   #44
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
It depends on how you cut them.........if I buy big squash I usually peel them (not necessary but I do it for looks........ then I slice them lengthwise without including the seed column...sorry, I don't happen to care for zucchini seeds....too dry........spray some EVOO on them and sprinkle with salt and pepper......rosemary goes great with them so sprinkle some of that on, too.......if you're using a hot grill.....I'd say no more than 5-7 minutes should be enough but do watch them......I do mine over some grilling foil that has holes in it so they don't fall thru or if you have some type of grilling pan...zucchini pairs up nicely with onions and cherry tomats, too, AND eggplant--buena suerte!!! :):):)
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 09-02-2008, 07:39 PM   #45
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
I forgot to add that some fresh basil would also go great on your grilled vegs, too.......dried will work, too, just rub it thru your fingers to release the oils over the babies........
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 09-02-2008, 09:25 PM   #46
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Well, there they are.... I knew I should have cleaned the grill today. Flareups But they were alright. The texture was good. Surprisingly I ate them right up, even though they weren't breaded and fried
The marinade was very lemony and seemed to have a bite to it when I tasted it, probably from what I thought (at the time) was too much Italian seasoning (no plain oregano) and too much salt, but grilled.... the zucchini was OK. Not much flavor other than a hint of marinade.... does zucchini have much of a flavor anyway? This needs worked on and I'll try it a few more times to see, but it aint no sweet corn
Attached Thumbnails
Click image for larger version

Name:	9-2-08.jpg
Views:	120
Size:	123.3 KB
ID:	5246  
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 09-03-2008, 09:10 AM   #47
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
ok, Pacanis, you are my grilling hero.....those look lovely!!! Didn't we tell you they were good for you??? Now for that eggplant.........jest kidding.......
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 09-03-2008, 09:15 AM   #48
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
next time grill it with some onions, tomats, and garlic, and you'll get some flavor.......you eat zukes for the vitamins........corn tastes good no matter how you cook it....yours still looked nicely done........:)
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 09-03-2008, 11:18 AM   #49
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,913
Good job, Pacanis, they look great No, they're not the best-tasting thing out there, but they provide some variety and some vitamins, as expatgirl said. Another way I fix them when grilling is to use the side burner to saute sliced zucchini with diced roasted red peppers, garlic, herbs (anything I'm using on the meat I'm grilling), EVOO, S&P, maybe a splash of wine from my glass

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 09-03-2008, 12:45 PM   #50
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Thanks.
Tonight I'm going to try something a little different. I'm going to make up some of that teriyaki, honey and brown sugar wing glaze/marinade, score the zucchini (after cutting it lengthwise) and set it on the grill skin side down, so I can brush the glaze on while they cook. Then I'll flip them over towards the end to give the flesh some color. Most things I eat I would eat plain. These are a bit different. They need some pizzaz..... ;^)
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Reply

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

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:39 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.