For a warm spin on a summer classic, cut a head of tightly packed romaine lettuce into four wedges, brush the edges with oil and grill for about 2 minutes on medium-high heat or until the lettuce bears grill marks. Drizzle with dressing, top with bacon and fresh Parmesan cheese and serve warm.
Easy to make a garlic treat on the bbq. Simply spread open the top garlic bulb, take a block of butter and lay across the top and shake on some sea salt. Wrap in foil and bake with your other foods on the bbq…take off let cool to warm, and pop out the garlic into your mouth. Best candy you will ever have….careful you don’t burn your tongue with the bulb.
Grilled nachos are made for outdoor gatherings. Poke a few holes in an aluminum pan and fill it with nacho chips layered with your favorite toppings. (We recommend pepper jack cheese, jalapeño, diced tomatoes and ground beef or turkey.) Grill on medium-high heat until the cheese melts and serve with salsa and sour cream.
The best Italian pizza is cooked quickly in super-hot ovens or over wood or coals … sounds a lot like a grill, right? Start by stretching pizza dough into a thin crust and place it on an open, oiled grill. Barbecue on a hot grill until lightly charred. Flip it over and quickly add toppings of choice. Then close the lid, lower the heat and grill for 2-3 minutes, or until the cheese is melted and the dough is cooked through.
Re-heated pizza on the grill from the order last night reinvigorates it into an amazing leftover.
Cut off the ends and peel the pineapple.
To achieve, stand the pineapple on its end and cut off the peel in strips from top to bottom with a sharp knife.
Cut the pineapple into quarters length-ways, remove the hard core and cut the remaining fruit length-ways into slices.
Slide onto wooden skewers.
Melt the butter and stir in the sugar, lemon juice and spices.
Grill the pineapple skewers, brushing on the butter mixture and turning frequently, until evenly browned.
Remove from grill, and using shallow dish and pour the warmed rum over the skewers.
Flambe and serve.
- Butter60 ml
- Hoey60 ml
- Lemon juice15 ml
- Cinnamon1 pinch, ground
- Cloves1 pinch, ground
- Brown Rum80 ml