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Healthy Steamed Vegetables On The Barbecue Grill

Author : Alonda Pennas

BBQ salads are the effortless accompaniment to an outdoor cookout and do operate truly effectively but at times I like my barbecue menu tips to be a little diverse. In truth, not just distinct, something that can become a bit of a talking point too.

My inspiration comes from cooking corn cobs. When undertaking them on the barbecue grill it's essential to soak the husks for a great 30 minutes in water so that when heat is applied the leaves steam and cook the kernels. Possessing attempted the corn more than charcoal concept a couple of times, sparks of inspiration began to fly in all directions as I believed about how we may possibly steam other vegetables on the outdoor barbecue grill. No sooner had I tried the base idea and the menu concepts came thick and quick.

Essentially had been going to steam the vegetables in foil packs and the actual beauty of cooking this way is that you can put the foil packs on the grill even though the charcoal is still settling down and because of the foil protection there's no chance to burn the food. By the time the vegetables are cooked, the charcoal is ready for the meat, do the remainder of the cookout and even though the meat is resting for 5 minutes basically slap the foil parcels back on to warm by means of.

Let's take carrots as an instance. Take a rectangular piece of foil, chop the carrots finely and spot them in one half of the foil rectangle. Season with salt and pepper and fold the foil over and "scrunch" the sides together just leaving a hole at one point where we can add water. Pour in half a cup complete of water and make the final scrunch to seal the package. Slap it on the grill and 15 minutes later you've got beautifully scrumptious steamed carrots. A knob of butter and "Bob's your uncle!"

The exact same logic can be applied to a lot of vegetables so why not experiment? The only thing to keep in mind is to slice the vegetables thinly so that there's a very good surface area for the steam to function on.

For an effortless variation on the theme, rather than water, why not attempt a little dry white wine? It adds and selected "je ne sais quoi" to the recipes and positive makes for some interesting concerns when your guests see you filling foil parcels from a wine bottle. They actually know that they're in for a treat!

Alternatively how about potatoes? Again, slice them thinly, spot them on one half of the foil and season, now add a tablespoon of cr?me fraiche and start off the scrunching. Finish off by pouring a very good lug of white wine prior to sealing the parcel and then it is onto the barbecue grill. You'll need to be a little much more cautious with this barbeque menu idea since too significantly heat can burn the cream so be a little gentler with the cooking and go for about 30 minutes cooking time.

One final tip - it is also fantastic to make person packages so that everybody can rip into their personal parcel and enjoy. It also makes it straightforward since all we have to do as the chef is throw a foil parcel onto each and every plate - how's that for presentation? Healthy and tasty outdoor barbecue recipes

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Submitted : 2011-04-16    Word Count : 870    Times Viewed: 911