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A question for the community:
Which foods do you prefer for outdoor cooking and eating? And what are favorite techniques or occasions?
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Muffy Aldrich
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Well, we’re omnivores, so meats are our favorites from the grill. My father invented and husband perfected a technique for grilling chicken leg quarters without overcooking or scorching, so that’s a summertime favorite, served with fresh fruit, garden tomatoes and cucumbers, and pasta salad. An occasional steak with the traditional fresh salad and baked potato. These are done on gas for convenience’s sake, but nothing beats our Thanksgiving turkey cooked on the Weber charcoal grill.
ReplyDeleteWe grill meat, fish, and vegetables year-round. Wrapping ears of corn in foil and grilling until they’re slightly charred on the surface is one favorite.
ReplyDeleteSummer by the shore, lobsters and clams steamed dockside are hard to beat, throw in some clam chowder.
littlenecks straight on the grill
ReplyDeleteWe grill most of our meats on our gas grill ☹️, it is more convenient but I don’t think food tastes as good as when cooked on the charcoal fired, old fashioned kettle drum style grills. Sirloins are our go-to Sunday dinners with family, served with corn on the cob, seasonal salad, baked beans when the kids ask, and either wild rice or roasted steak fries. For the patriotic holidays I prefer ribs and chicken both with my mother-in-law’s bar-b-q sauce. If we change things up, we do lemon marinated chicken served with rice and seasonal fresh veggies and salad. For a quick meal you can’t eat burgers and dogs (very well done on the dogs, please!) with good potato chips and some form of tomato salad. Personally, I don’t like my veggies grilled as I think it takes away from the meat dish. That said, grilled pineapple 100 proof is a terrific meal finale!
ReplyDeleteMay through September or early October each year. Homemade burgers, pork shoulders (6-8 hours slow, indirect heat BBQ and pulled Central North Carolina style, served with red slaw and hush puppies), vegetable chunks, and occasionally salmon steaks for my wife. On a Weber over coals. Gas grills are more convenient, but you don't quite get the same flavor.
ReplyDeleteKind Regards,
Heinz-Ulrich
I was an Revolutionary War re-enactor, in events from Vermont to North Carolina. Because, for a weekend, we didn't have refrigerators or cupboards full of food to choose from, ANYTHING cooked over the campfire tasted delicious. Chicken roasted on a spit, kettle of beef with whatever vegetables were in season, hunks of bread & cheese stuck on a toasting fork. Hunger is the best appetizer.
ReplyDeleteThere's an annual encampment at our local Revolutionary War fort. It always smells mouth wateringly good.
DeleteUp at the camp, I only cook over an open fire. I use the Weber grill like a fire pit using only wood, no charcoal briquettes. I'll start the fire around 3pm and keep adding wood until a good base of wood coals are laid.
ReplyDeleteAt the house, I'm surrounded by historic, protected woods so having open burning is not in the cards so charcoal it is---I'm not fan of propane/gas fired grills.
Our favorite is chicken that has been marinated overnight in my wife's special orange juice and Italian dressing marinade. She also like grilled vegetables but I find them difficult to do well.
ReplyDeleteWe live in an area where one will occasionally see a roadside barbeque vendor, with a big trailer-mounted wood-fired grill smoking away.
You might try one of those grilling baskets. I love mine.
DeleteGosh all that outdoor cooking which you do in America does look incredibly enthralling and undoubtedly very tasty indeed .
ReplyDeleteHere in Blighty the climate is usually chillier and the nearest thing my family do to eating outdoors is sandwiches and hot tea from thermos flasks whilst stopping by at our lunch hut during Grouse shooting in Scotland in August .
Here in the Midwest we have a natural gas grill and smoker. We cook pretty much everything on the grill. Meats, seafood, vegetables, fruits to top homemade ice cream. Homemade pizza long before it became as popular as it is now. Rustic loaves of bread and pies.
ReplyDeleteSomething in the smoker, with local fruitwood's t bring out all the flavours! Thanks so much!
ReplyDeleteGrowing up, we couldn't wait until summer so we could eat food cooked on the grill. My family was very New England, and our weeknight dinner rotated between chicken pot pie, meatloaf, baked chicken breast, and a few other unmentionables that completely lacked flavor. With a baked potato, of course. No "ethnic food" in our diet, I'm afraid. So, the coming of summer promised grilled chicken and steak tips marinated in Italian dressing. Wouldn't touch the stuff now, but at least it had flavor!
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