Hello everyone, I'm jsut wondering what everyone's favorites are on the grill? Summer is here and I love to use my grill, however sometimes things seems to get "old" for me, especially if use the grill several times throughout the week. Any ideas or suggestions?

Mangoes. We cut them off the pit and grill them with the skin on. Then drizzle raspberry sauce over them. yummmy!! You just scrape the mango off the peel with your teeth. Or you can get refined, cut off peel, grill on a shish kebob stick and then drizzle raspberry sauce.

Peaches, nectarines also grill well.

Brush asparagus with olive oil and salt and grill lightly.

Grill baby carrots for just a few minutes (I use the baby ones) then put in a bowl with 3 cloves crushed garlic and a cup of cheap EVOO. Marinade for 8 hours but keeps for up to 10 days. Like soup, the longer it swaps juices the better the carrots are.

I have done cantalope wrapped in proscutto - just enough to get the grill marks on the proscutto. With a really smoky fire this kicks the cantalope up a notch to quote Emeril.

Take flour tortillas and create mini instant pizza margharita. Take a flour tortilla, dot with fresh mozzarella slices, fresh basil leaves and thin, thin, ripe tomato slices. Crank the grill up to high and then throw the tortillas on your grill until the tortilla is crispy and cheese melted. No pans, straight on the grill. Doesn't work with any kind of sauce. The flour in the tortilla doesn't have enough gluten to stand up to sauces.

We generally grill every night in the summer and 2 or 3 in the winter. We grill all sorts of meats, fish, and shellfish. We grill vegetables and fruits. We grill breads. We make flatbreads and pizzas on the grill.

Just doing a search in this forum will reveal lots to try!

I have 4 cookbooks that I use regularly (2 William Sonoma grilling books and the 2 Weber grilling books). I also use my collection of food and wine, gourmet, cooking light, and bon apetit magazines which put out a grilling edition each year. You can also buy special 'grilling' magazines (Better Homes and Gardens has a great one! Also Canadian Living here in Canada) My issue isn't finding something to try, my issue is finding time to try 'em all!

I just posted a 'peaches and herb' on the blog. Peaches and pineapple grilled with pork chops and a reduction sauce. Yummy!

Do you use a gas grill or charcoal? I haven't used charcoal in years, the gas grill is to easy to just fire up! We cook out all the time~ no messy dishes to wash.

We have been approached about doing a grilling cookbook... everyone loves to cook out. I am by no means the expert though. I can't wait to hear everyone elses suggestions.

This all sounds so good. Supposedly, Ken does the grilling but...........I usually must come up with ideas so that he can stand in front of the fire with a spatula. Peaches and fruit is a new idea to me.

I have had grilled peaches before and they were great. I think I'm going to experiment with a pizza this weekend.

Do y'all use a gas grill or charcoal?

The gas grill is so easy and convenient that we rarely use charcoal any more. There was always an art to getting the coals just right!

Do you use alot of smoking chips? I like the mesquite~ but a little goes a long way! I once grilled some fish on those cedar planks... it tasted like we were licking wood.
Sandi

Potatoes - slice baby potatoes in half and marinade in pesto (store bought balsamic cinegar salad dressing works well). Place directly on the grill for about 15 minutes, turn and cook until tender and crispy.

Last night Paul made an amazing meal on the grill - Grilled bacon wrapped scallops with a basil aioli, Grilled Scallop and Guacamole Bruschetta. Then he grilled veal loin chops which had been marinading in white wine and sage. They were served with thick slices of grilled apple. I'll post the recipe for the veal loin chops on my blog later today.

I like to take large mushrooms, and break off the stalk (save for omelets, etc). I brush the mushroom caps with oil, and grill. I end with the mushroom dome-side down, and put a bit of cheese or pesto in the cap, just until it melts.