As an enthusiastic gardener, do you also enjoy barbecuing? How well these two hobbies go together!
No store-bought fruits or vegetables can match the flavor of those picked fresh from your garden. But have you ever tried preparing vegetables on your barbecue grill?
One of the favorites is corn on the cob, which is now almost ready in your garden. Also popular are broiled tomatoes, sweet potatoes, baked potatoes, or baked eggplant.
Of course, onions, radishes, carrots, lettuce, garlic, and even spinach from the garden are right in the mixed salad! And a sprig of mint in iced tea is the crowning touch to your garden-barbecue meal.
Make your garden fresh vegetables a big part of every cookout. It will be a special treat for your family and guests, and your city friends will go away longing for a suburban home and garden of their own.
Before the recipes and cooking ideas, let’s start with equipment, the barbecue grill itself, and tips for its use.
Open Type Grills
The most basic grills are the open types. These come in various sizes, either rectangular or round, and in a price range from $3.95 up to $59.95 or more.
Many higher-priced models have crank height adjustments or electric motor turning spits. About $12 to $30 will buy an excellent grill that will give you years of pleasure.
Portable Grills
Portable grills are the most popular, but if you want a permanent grill, there are metal ones available around which Dad can build a brick, stone, or concrete fireplace.
Oven Type Grills
Another grill worth mentioning is the oven type with a lid that can be closed. You can use it open or with the top closed.
It will do almost anything your oven can do. The heat circulates the food, and since it is controlled, it takes less time and fuel for most broiled foods.
This method of outdoor cooking also requires less watching and attention since there is little danger of flare-ups and burning.
Illustrated are several different models of barbecue grills. Your dealer will have these or others to show you.
Fire Making Tips
Charcoal is most often used as fuel for outdoor cooking. You can start the fire faster by spraying the charcoal briquets with lighter fluid. Use it only according to directions.
After the flames have died down, you’ll notice gray edges on the briquets. After that, it takes about 20 minutes to a half-hour for the fire to be ‘ideal for cooking.
Use a generous amount of briquets for the fire. I cover about half the grill’s bottom at least two briquets deep. This gives a hotter, longer-lasting fire. If you use too few briquets, it takes much longer to cook your food.
If you use a portable grill, locate it so the smoke or heat won’t reach your outdoor dining area. Then, when the charcoal has an all-over gray look, the coals are ready for cooking.
While you are waiting for the fire, use the time to prepare salads or other dishes. And while your hungry guests are waiting out for their outdoor meal, pass around a relish tray—fresh tomatoes, radishes, carrot sticks—all out of your garden!
I am purposely avoiding recipes for steaks, chops, roasts, or fish since excellent recipes are available from many other sources. Perhaps you have your favorites. Instead, here are a few ideas on using your garden produce.
Let’s start with the meat and vegetable combinations on a skewer, called “shish-kabobs” or simply “kabobs.”
Corn on the Cob
Turn back the husks and remove all silk. Return husks to their original position and drop them into boiling salted water for five minutes. Drain, pull back the husks, and butter lightly.
Replace husks and wrap corn in aluminum foil, closing ends tightly. Lay corn on the grill or directly on the coals. Turn at least twice, and cook for five to ten minutes.
If you prefer, omit the step of plunging the corn into boiling salted water. Prepare as above, but cook directly on the grill or coals. It will take ten to 15 minutes to cook thoroughly.
Use long metal skewers or firm, slender green sticks about 2’ feet long. Cut the meat and vegetables into 1 1/4- or 2-inch squares; push onto the skewer, alternating meat and vegetables.
Then each diner roasts his kabob over the fire. Hold the skewer horizontally and turn frequently. About 15 to 20 minutes is required for cooking, but judge when the meat is done to your taste.
Here are some shish-kabob combinations:
- Lamb, bacon, tomato, onion.
- Steak, onion, green peppers, tomatoes
- Ham, pineapple or apple, white or sweet potatoes
- Lamb, bacon, eggplant, tomatoes
You’ll dream up other combinations quickly. Parboil potatoes and eggplant first to hasten their cooking.
Here are a few other recipes for vegetable cookery on your outdoor charcoal grill.
- You can bake a 12- to 16-ounce eggplant over a charcoal fire.
- Roast until the purple skin is charred, and turn to cook all sides uniformly.
- Then wrap in aluminum foil and cook for about 15 minutes more or until tender.
- Remove the foil and charred skin.
- Mash and season to taste with butter or margarine, salt, and pepper. Each eggplant makes three or four servings.
Fried Green Tomatoes
Use an iron frying pan or griddle. Take six large green tomatoes. Mix 1/2 cup seasoned flour and 1/4 cup cornmeal.
Wash tomatoes and cut them into thick slices. Turn tomato slices in the mixture, then saute quickly in hot fat and turn until brown on both sides.
Then move the pan to the lower heat side of the grill and cook with the pan partially covered until very tender. Green tomatoes must be thoroughly cooked to be good! Serves six.
My favorite quick and easy tomato recipe is as follows: A vine-ripened freshly washed tomato in one hand and a salt shaker in the other!
44659 by Frank A. Bartonek