Cooking on an Out Door Grill By Guido Nussbaum At Isnare.com Ezine Articles

Man has been outdoors for many thousands of years, but the outdoor grill came along later with the iron age. Nowadays there are hundred of types available from permanent structures, portable barbeques, fire pits and even the disposable type that you pick up outside your local petrol station. Which ever type you use I can guarantee that food cooked out of doors tastes better than any cooked in an indoor kitchen - if cooked properly that is and not burnt on the outside an draw in the middle. The trick is to get your fire started early and cook slowly. If using charcoal it is ready when the coals are glowing under a grey layer to provide a constant heat, not when flames are leaping.

Fish Dinner

4 Fish fillets or steaks, Trout or other fish fillets, Salmon Steaks or Tuna Steaks

1 large sweet Bell Pepper, any color, deseeded and cut into thin strips

1 cup sliced mushrooms

2-3 largish potatoes, sliced thinly

1/2 cup chopped onions

4 Tablespoons of butter, low fat spread or olive oil

Salt and Pepper, to taste

You may also wish to add some herbs – thyme is good.

Divide the vegetables into 4 equal portions. Take half of each portion and place onto 4 sheets of heavy duty aluminum foil. Place the fish onto the bed of vegetables, and put the butter or olive oil on top of the fish. Herbs, salt and pepper to taste. Then add the other half of each portion of the vegetables on top of the fish. Roll the top down snug, and fold the edges in tightly to form a nice solid parcel. Place directly above hot coals for 8 - 10 minutes. Then turn the parcels and wait another 8 - 10 minutes. Remove from the grill, open with care as there will be lots of lovely juices.

Chicken Dinner

Similar parcels can be made using a chicken breast , onions, barbeque sauce, green beans and perhaps some mixed herbs. If the breast is very thick try and flatten it a little to ensure that it cooks right through. This can be accompanied by rice or pasta cooked in a Dutch oven placed in the hot coals.

Turkey Burgers for 4 or 5 people

These don’t have to be made with turkey of course – chicken or pork will be just as enjoyable.

1 large mild onion

3 cups fresh ground turkey

1 tsp garlic powder or a finely chopped clove of garlic

2 teaspoons of dried parsley flakes or a little fresh cilentro

1 teaspoon of salt

2 tablespoons of olive oil

Hamburger buns, barbeque sauce and salad to serve.

Method

Peel and chop onions quite small. Heat of olive oil in skillet and Add onions, a pinch of salt, garlic powder, and black pepper to taste. Stir onions and allow them to sweat then continue cooking until a light brown edge forms on the onions. Remove pan from stove and set aside. Add garlic powder, parsley flakes or other herbs, and salt then mix thoroughly together with ground turkey. Add the cooked onions to the ground turkey mix. Form the meat mix into 4 to 5 patties of about 1/4 pound each. Spray skillet with cooking spray and allow to re-heat, then add the burgers. Make sure they fit in the skillet without touching. Cook about 5 to 6 minutes on each side until clear juices run when pressed with a spatula. Serve in buns with salad and barbecue sauce.

Variations – you may want to add a chunk of cheese into the middle of each burger.

Pork or chicken burgers can benefit from the addition of a little chopped bacon.

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