This one also has a full Anaheim pepper stuffed with cream cheese. You can see the toothpicks we use to keep them together on the grill (remember to take them out before digging in!) You could use this same basic idea with pretty much any type of pepper from jalapenos to green bell peppers. Personally I like the Anaheim best as it's not too spicy and gets a slightly sweet flavor when the skin is blackened on the grill.
No grilling season can pass by without kebabs, and these are tons of fun just because of the sheer variety that is at your fingertips. Below you can see the vegetable variety we went with, which includes mushrooms, cherry tomatoes, squash, broccoli, small potatoes, red onions, and a variety of bell peppers.
We also marinated chicken in a white wine and herb marinade for several hours, and then cut it up into square chunks to fit on the skewers.
Here you can see some of the finished products from the various times we've done kebabs this summer. Tomorrow night we're making another variety using sausages with fire roasted peppers and asiago cheese inside.
Corn on the cob done on the grill is a totally different experience from corn on the cob cooked in a pot of water, so we've taken advantage of the opportunity and had lots of corn over the last month. For a little variety, we also cooked corn and then sliced it off the cob to throw on salads.
Hot dogs are an obvious grill food, but why do something so plain and simple? For one grilling excursion a few weeks back we stuffed hot dogs with cheddar and then wrapped them in bacon.
Mixing up different styles, we made steak and vegetable fajitas cooked on the grill. The strips of peppers and onions get a vastly different flavor blackening on the grill than they do being cooked on the stovetop.
One of our most recent grilled meals was a spur of the moment thing, as we found pork shoulder steaks on clearance while shopping the other day. The price couldn't be beat and we planned on making them that night so we wouldn't have to worry about the rapidly approaching expiration date. The pork steaks were also marinated throughout the day so they were packed with flavor and didn't get dry.
To round out the meal we had Au Gratin potatoes and a nice big salad with nectarine, peach, apple, and an assortment of veggies.
Here's the aforementioned sausages, which we decided to try out before making them into kabobs by having them like hot dogs. Rather than using the standards of onions, relish, or ketchup, we threw on chunky salsa and hot sauce.
These were incredibly fantastic sliders we had, but unfortunately we can't claim credit for their creation. The butcher at the grocery store where we shop had these made for us, throwing in pieces of bacon and cheese. We topped them off with carmelized onions and mushrooms and put them on potato bread. On the side are sweet potato fries.
We've still got a few more awesome grilling adventures to look forward to over the next week or two before it starts getting cold again, and then its on to fall cooking as we gear up for the fantastic Halloween, Thanksgiving, and Christmas meals ahead!
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