Grilling is a really fun way to cook your dinner, and it tastes amazing! But, there’s more to grilling than burger patties and hotdogs. In fact, you can use your grill to improve almost any kind of dinner food imaginable. In fact, you can even grill vegetables to go with your main course. The problem is, grilling vegetables isn’t that easy for people inexperienced with them. How do you successfully grill vegetables? Let BBQ Pros impart some advice.

Know Your Vegetable

The first step is knowing your vegetable. Each vegetable cooks differently. You can’t forget that when moving them to the grill.

Firstly, you’ll need to consider that not every vegetable can be tossed onto a grill so easily. Some will require different preparation to grill.

Likewise, you’ll also need to ensure you keep cook times in mind if cooking different kinds of vegetables for the same meal. For example, carrots take a lot longer to grill than tomatoes (which we’ll call a vegetable for the purposes of this article.)

Don’t Grill Too Hot

One of the leading rules to successfully grill vegetables is not to grill too hot. The key to grilling most vegetables is to grill slow and steady. If you keep your temperature too high while grilling vegetables, you’re liable to char the outside and leave the inside crunchy and uncooked. This is especially true for things like carrots or potatoes. Keeping the temperature on medium or low will give the inside of the vegetables time to cook without burning the outside in the process.

Slice Your Veggies

If you want to grill something like carrots or potatoes, you’ll have better success by slicing them. Any kind of hard, root vegetable will take a long time to cook through if left whole. Cut the cook time in half by cutting the veggie in half.

Use Skewers Where Necessary

To successfully grill juicier vegetables, like bell peppers or tomato, you might want to use a skewer. This is great for combining different flavors. Plus, then you can throw some pieces of chicken on there to go with your veggies.

To create some successful skewers, slice up your bell peppers, then bend them into a loop and stick the skewer through the ends. If you want to infuse your chicken with flavor, you can even stick one end of a slice of bell pepper, then a piece of chicken, then wrap the other end of the bell pepper around the chicken to skewer it.

Skewers make small pieces of food easier to cook. Then, you don’t have to chomp down on a quarter of a bell pepper, but you also won’t lose small slices to the fire.

Get Your Barbecue Repaired

If you’re a huge fan of eating barbecue, but your grill isn’t up to it, have it repaired by your neighborhood grill professionals. Ashton BBQ and Grill Pros are here to help in your time of need. Just give us a call and we’ll make sure you’re eating barbecue in no time!

Looking for an excuse to have friends over this winter break? Holidays aren’t the only way to lure people over – everyone loves a good barbecue! In winter? Sure! Winter may not seem like the season for grilling but, with the right consideration for tastes, it can be just as good as summer. So, pull out your grill, give it a good scrub, and get to work on these fantastic foods for a winter barbecue!

Chestnuts

You’ve heard the one about roasting chestnuts on an open fire, right? Well, if you’ve got a charcoal grill but no fireplace, there’s no better place to roast them. Break out the chestnuts, pour them onto the grate above your open charcoal fire, and get yourself a-roasting. Roasted chestnuts are great for snacking on or for crushing and putting into baked goods or salads.

Winter Salad

Speaking of salads, if you want a filling winter salad, here are some grilled goods you can use to bulk it up. 

• Crushed, roasted chestnuts. These protein-packed nuts will provide you with energy to last the evening.
• Grilled veggies. Give your salad some extra smoky flavor by grilling some tomatoes, asparagus, artichoke, bell peppers, or acorn squash to go on it. Just be sure not to overdo it – you don’t want your veggies mushy!
• Sliced pork chop or chicken. Grilled meat is a great way to bulk up your salad. Slice it ahead of time and cook it quickly. Or, wrap it, whole, in foil and then slice it after. You can even do classic barbecue chicken if you want a bit of that classic barbecue flavor on your salad.

Foil Packs

Looking for something special to make for one of those chilly winter dinners? Gather your family and friends into your kitchen to make custom foil packs. Start by making a buffet of uncooked foods to choose from. Stuffing, pieces of seasoned meat, and chopped vegetables are fantastic choices. Lay out a couple layers of foil for each participant and have them pick out exactly the foods they want. Once each pack is filled, it can be closed up tight and taken out to the grill.

Instead of grilling your foil packs on the rack, spread out your charcoal coals and nestle those packs right down in them. Be sure to turn them partway through cooking and use a meat thermometer to ensure all meat is cooked safely. Then, break open those packs and enjoy.

Pork, Apples, and Cranberries

Did you know pork goes fabulously with apples or cranberries? The tang of the fruit pairs with the meat perfectly. If you’re partial to pork, you can’t get better than grilling it with one of these delicious fruits. In fact, if you want to grill them to perfection, take a page out of the foil pack book.

By wrapping a piece of pork chop with some apple slices or cranberries in a piece of foil, you hold in the juices. The juices from the fruit will soak into the meat, filling it with a sweetness that it doesn’t have otherwise. Plus, if you throw in a couple slices of lemon, the acid from the citrus will make the meat more tender.

Want a side to go with this delicious entree? Plate it on a bed of stuffing and you’ll have one memorable meal.