Grilling for All Seasons

I realize it may not seem like the time of year to post grilling ideas.  I am a believer though in year round outdoor grilling and BBQing.  One of my favorite episodes from the 80′s classic the Cosby Show is when Cliff decides to have a BBQ in the middle of the winter.  Clair insists on eating indoors but agrees to using paper plates.  I can totally identify with the need to light the charcoal and throw something on the BBQ regardless of the weather.  My Dad and I are both known to grill in wind, rain or even snow.

We’ve had some of my favorite produce to grill in recent baskets and I thought I’d share a few of my favorite techniques.

Grilled Red Peppers

Grilled Red Peppers

Ingredients

  • Red Bell Peppers (or substitute other colors)
  • Olive Oil
  • Chicago Steak Seasoning

Instructions

  1. Slice the peppers into strips 1 - 1.25 inches wide.  You want them wide enough they don't fall through the grill.
  2. Next I put the peppers into a bowl and sprinkle them with olive oil.  I then toss the peppers in the bowl with a spoon to ensure they all get coated with a little oil.
  3. Finally I sprinkle Chicago Steak Seasoning on the peppers.  I've been using the Weber brand and prefer the kind you have to grind yourself but I'm sure any will do.
  4. Next I place the pepper strips on the grill so they are perpendicular to the grill, don't want them falling through.  I find tongs the easiest way to do this.  I find the peppers do pretty well placed on direct heat as long as you watch them.  I like to get the nice grill marks on them but you don't want them to get too black either.  There is something about the grill that unlocks the peppers and makes them extra delicious.

Grilled Pineapple

Anyone who has been to a Brazilian Churrascaria in the states has probably tried grilled pineapple.  Interestingly enough I don’t recall getting it when I visited the “real deal” on either of my trips to Brazil but I digress.  I just had to try grilling my own pineapple when I started getting them from the co-op.  Here is my current technique:

Grilled Pineapple

Ingredients

  • Pineapple
  • Cooking Spray

Instructions

  1. Cut the sides, top and bottom from the pineapple.  There are then two approaches I use.  One is to slice the pineapple into roughly circular slices.  The other is to cut long spears.  Because the core of the pineapple can get rather tough the spears allow you to avoid the core.  Slices are great though if you want to add them to burgers and I don't personally mind the core.
  2. Either way I spray the pineapple with a canola or olive oil cooking spray to prevent sticking.  Then I just throw the pineapple on the grill.  There isn't anything complicated about it but when the fire starts to caramelize the sugar in the pineapple your taste buds will thank you.

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3 Responses to “Grilling for All Seasons”

  1. Gene Matson says:

    Does grilling or BBQ really have a season. ???? I do it whenever I have the time ior feel like it. I love it. Grilled veggies are the best …………………

  2. Jen antle says:

    Love grilled pineapple, and one recipe I use calls for a ‘baste’ of lemon juice and honey, for 2 Tbs honey, 1 tsp lemon juice, brush it on, put pineapple on grill, grill all sides lightly, then baste again with the honey/lemon. It keeps it from “over browning” and adds a juicy sweetness, especially if the pinepple isn’t quite as sweet as you would like. we lived in Okinawa japan and the pineapple there was amazing from the pineapple farms, but doing the baste really helps to add a little something to grilled pineapple :)

  3. Emily says:

    We grill off and on all year round. We live in Texas, where Winter doesn’t mean stop grilling.
    Keep ideas coming.
    Thanks!

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