I’m Mexican and never once have we quarter a pepper and then removed them stem to grill them. That just sounds like it would be a pain in the ass on the grill. That and the microwaving the corn makes me not trust this list.
vicious_delicious_77
I mean… I just toss everything in the grill basket and stir them occasionally until everything looks crispy and that has always worked great for me. I usually just do onions, peppers, and mushrooms though.
ElPanTostadoEnFuego
Love these suggestions! I would have not thought of bok choy. Microwaving the corn and potatoes to par cook them does save time for them to come out at the same time as the meat.
kanyeguisada
For the Asian sauce/marinade, I would definitely start with a more neutral oil than olive oil. Canola, sunflower, etc.
ThePracticalEnd
This is awesome! Thanks, OP (Girls that Grill)
GreenBr3w
Is that time represented on the right? What do the shades of orange mean? I must be missing a label or a key.
9 Comments
Finally, a BBQ where even my salad can get a tan.
Microwave?
I’m Mexican and never once have we quarter a pepper and then removed them stem to grill them. That just sounds like it would be a pain in the ass on the grill. That and the microwaving the corn makes me not trust this list.
I mean… I just toss everything in the grill basket and stir them occasionally until everything looks crispy and that has always worked great for me. I usually just do onions, peppers, and mushrooms though.
Love these suggestions! I would have not thought of bok choy. Microwaving the corn and potatoes to par cook them does save time for them to come out at the same time as the meat.
For the Asian sauce/marinade, I would definitely start with a more neutral oil than olive oil. Canola, sunflower, etc.
This is awesome! Thanks, OP (Girls that Grill)
Is that time represented on the right? What do the shades of orange mean? I must be missing a label or a key.
🔥 this is great.