BeerBorg

My wife is content eating mostly the same meals in rotation. We usually eat steak, chicken, or fish, grilled, baked or roasted, seasoned the same. In winter we switch to stew, pot pie, chili, and chicken or fish. She suggested grilled chicken the other day, but in a moment of inspiration I suggested grilled shrimp. We have frozen shrimp that she uses in pasta. I also thought we should dress them in hot pepper olive oil and orange olive oil. She suggested garlic as well.
They came out Great.
On the other hand, grilled zucchini was a bit smokey. (Over lump charcoal) I get this with some veggies. What am I doing wrong?

John Sand wrote: On the other hand, grilled zucchini was a bit smokey. (Over lump charcoal) I get this with some veggies. What am I doing wrong?

I don't think you are doing anything wrong, but Vegies seem to absorb smoke faster then meat and maybe you don't care for that flavor. I cook a lot of Zucchini all summer long and love them. I wrap the Zuc slices in tinfoil with butter, salt and pepper and sometimes garlic and or onions. I usually unwrap them when almost done. I don't like them crispy like chips but I like them well done. I will wrap them back up and put in the cooler if I didn't time it right and the meat is not done yet. If you wait until the end you will get a touch of that BBQ flavor but not overwhelmed by it........

Thanks Berry.

We had it again tonight but I forgot to tell sometimes my wife will use breadcrumbs on them to (and very good that way too) Tomorrow I'm going to do some pork chops and I will post how I do that, but I have to do some more squash to because I like it so good and they are growing fast right now......

I wouldn't smoke veggies; I'd grill them quickly, to reduce the liquid volume and caramelize the sugars in them. Grilled veggies are great! Just some olive oil, salt and pepper, and grill them over open flame. You can get pans and skillets made for the grill that allow the heat the smoke to rise through without letting the veggies become sacrifices to the Grill Gods.

Not smoking them Dave, grilling over charcoal.

I may have solved this. I grilled some corn yesterday, a bit smoky. I grilled more today, making sure that all of the coals were burning before I put the corn on. I think the smoke was burning off the charcoal before it caught completely. Next I'll try it on some cut vegetables.

John Sand wrote:I may have solved this. I grilled some corn yesterday, a bit smoky. I grilled more today, making sure that all of the coals were burning before I put the corn on. I think the smoke was burning off the charcoal before it caught completely. Next I'll try it on some cut vegetables.

That makes sense John. I'd wait till there is no black showing on the coals. Love the flavor from charcoal grilling but smokey charcoal can be a little off putting.