I was asked if I had any questions about using a grill. I have tried many grills over the years — from the original domed Weber Kettle to the most elaborate grills. I always have wanted to grill fruit, shellfish, pizza and veggie (plant-based) burgers on the grill. I hesitated to do so because my husband felt that it was too likely to fall apart. I recently was asked what questions I had about grilling food– and the questions were what I had submitted.
And thanks to BBQGuys’ Grillmaster Randy Watson, I got some great answers and suggestions on how to handle each of my questions about atypical foods to grill.
BBQGuys’ Grillmaster Randy Watson,
1) How can one handle grilling a pizza? My husband is sure that it’s going to burn the pizza to the point of being inedible.
Answer:
There are 2 ways to grill pizza: on a pizza stone and also directly on your cooking grates. Both methods require a closed lid to take advantage of a grill’s convection heat, which will produce slightly charred, golden-brown crusted covered in the bubbly toppings of your choice without overcooking. Once your pizza toppings are added and the stone is at the proper temperature (that means don’t put the pizza on the stone until it has had time to heat up), simply place your pie on the stone (topping side up) and close the lid. Neapolitan pizzas and other thin crusts need only 3–5 minutes to cook on a stone, while thick dough can take up twice as long.
You should always use a pizza peel (a huge spatula that is used to put the pizza in the oven and to remove it). to move your pie, and we recommend first-timers invest in a metal peel because it’s thinner and easier to use than the wooden alternative.
2) What’s the best way to handle grilling seafood like 1) shrimp, 2) lobster, and 3) salmon?
I don’t want these things to get super crispy as much as I want them cooked through. What am I missing in this?
Any tips on how to make it easy so that I don’t lose shrimp or salmon into the coals?
The shrimp in this photo are jumbo shrimp. If you want to use smaller ones, then use a grill basket!
Answer:
For the smoked salmon recipes, we recommend using wood planks for grilling to increase the flavor and aroma of your fish.
When it comes to shrimp, place the shrimp directly on the grids, of a grill set up for direct 350° heat. Grill them for 2-2.5 minutes on the first side and turn them over. If you are dealing with small shrimp, use a grilling basket to cook them and flip them often to make sure they aren’t super crispy and blackened on one side and not on the other side). If you use a closed basket, you might have to take it off the grill to remove any shrimp that are thoroughly cooked – which can slow the cooking process of other food in the basket. Or you can use an open skillet type grill basket where you would remove cooked items easily.
Whether your dish is centered around oysters, BBQ salmon, or lobster tails — for almost any type of grill, it’s a good idea to have a few fish baskets for grilling handy before you begin.
I have used various types of wood planks for grilling fish. I used a maple plank for salmon and it made everything smell and taste good.
3) How can I grill fruit easily without losing it (*falling through the grate)? I have peaches, nectarine, and pineapple that I would like to try doing. Should I put foil down on the grill? What tips can you share?
Answer:
The particular joy of grilled fruit comes from the caramelization of the sugars, and that takes time. For larger, heftier fruit, wait until after you’ve pulled the mains and sides off the fire, thoroughly oil the grate, and place the halves, slices, and skewered (make sure to soak the wood skewers) chunks over the slightly cooler coals, or a flame that’s been lowered to medium-high, between 350°F and 450°F.
If you’re working with more delicate slices, cherries, or berries, move the whole operation to the top rack if you have one, or in a perforated grill basket or foil pouch.
4) What’s the trend or tips on cooking plant-based burgers currently? I have tried it once and they turned out like hockey pucks?
Answer:
The key to grilling plant-based burgers are that if you make a burger from scratch, how you handle the ingredients are different than if you have a pre-made burger. If you are making the plant-based burgers from scratch, that you try blending toasted walnuts with the spices. If using a black bean veggie burger recipe, it is best to make your own homemade black beans from dried beans. The texture holds up much better than if you used canned beans. Be sure to dehydrate excess moisture from the veggies so the burgers will keep their shape.
If you are using a pre-made veggie burger, then you should figure 3 minutes (approximately) per side– with a single burger flip. It might take less time depending on how hot your grill is. I have done this with several different brands of pre-made plant-based burger patties and it has worked out well.
5) What are the most common mistakes people make when grilling?
Answer:
The most common grilling mistakes include:
–Choosing the wrong type of grilling method,
–Opening the lid too often,
–Not using a thermometer to monitor the internal temperature of the food. .
Temperatures on any food are extremely important. You either get an uncooked item; one that’s perfect; or one that’s burnt.
Now you can try cooking some really fun things on the grill and you can do it successfully thanks to the tips from BBQGuys’ Grillmaster Randy Watson,
Here are two graphics I found on Pinterest. If you want to get more information, there is a ton of ideas and lots of information on grilling food on Pinterest!
This chart on grilling fruit is from JustAPinch.com. It was found on Pinterest!
The source page for the graphic below is not available. The URL took me to a 404 page.
Hope you have a good time and some amazing food by using your grill to cook veggies, fruits and other great items like pizza and seafood!
Stevie Wilson,
LA-Story.com
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