Grilled asparagus is a healthy, delicious side dish that goes great with any cookout. Grilling asparagus brings out a sweeter flavor that you just will not get by cooking on the stove. The only problem with grilling this vegetable is that they tend to fall through the grate on the grill. Well, I’ve got the solution on how to grill asparagus without losing the spears through the grill grates.

How to Grill Asparagus

The first step is preparing the asparagus. After you have washed it thoroughly grab a asparagus spear and bend the stalk over with your other hand. The asparagus will break where the woody portion ends and the tender section begins. You can throw out the woody base.

Now there are several different ways to make grilled asparagus without it falling through the grate. One is using skewers, the other is using aluminum foil, and the other is using a vegetable grill basket. I definitely prefer using skewers or toothpicks when grilling asparagus because I like for them to be directly on the grate getting that great grill flavor.

The use of bamboo skewers is a lot easier than toothpicks because they are larger and longer, but both will still work. You will want to soak your skewers in water for around an hour before using them. This is to prevent them from catching fire when grilling. Place 4 or 5 asparagus spears side by side and skewer them just below the tips and also an inch or so from the bottom. It will basically look like an asparagus raft.

You can use either a charcoal grill or a gas grill when you grill asparagus, it really doesn’t matter. I am a charcoal grill guy so I tend to use that more often. Either way you need to set up your grill for high, direct heat. Make sure you preheat those grills to high before you place the asparagus on it.

Once your grill is all set and preheated, place the asparagus directly over the fire. They will not take long to cook, so don’t walk away. You will want to grill them for 2 to 4 minutes per side. With the asparagus spears skewered into a raft it is really easy to turn them with a pair of tongs. That’s it, 2 to 4 minutes per side and you are done.

Now if you want to know how to grill asparagus using aluminum foil or a vegetable grill basket it is really simple too. Prep your grill and your asparagus the same way as above minus the skewers of course. If you are using foil tear a sheet large enough for a single layer of asparagus. You want a single lay so it cooks easier. Place your asparagus in the center and fold each end of the foil over to seal the asparagus inside. Place this pouch directly over the flame as before. Using this method it will take around 4 to 6 minutes per side. Make sure to flip it half way through. Once it’s done open the pouch to check for your desired amount of doneness. Some people prefer it softer, while others like it crisper.

Using a vegetable grill basket is almost the same as cooking the asparagus right over the flame, but you don’t need the skewers. If you have a grill basket place the prepared vegetable in a single layer in the basket on a grill preheat to high. Grill the asparagus for about 3 to 5 minutes per side, turning with a pair of tongs.

Now that you know how to grill asparagus how about we get into some marinades and asparagus recipes?

Grilled Asparagus Recipes

There is no sense in cooking it up without adding a bit for flavor to it, that is way makes asparagus marinades so great. The marinades are really simple and add some really unique flavors to your asparagus. Two of the most popular recipes are sesame grill asparagus and Italian grilled asparagus.

Sesame Asparagus

What you will need is about 1 pound of asparagus prepared as explained above, 2 Tbsp sesame oil, 2 Tbsp sesame seeds, 1 Tbsp soy sauce, 1 minced garlic clove, kosher salt and black pepper.

In a small bowl mix together the sesame oil, soy sauce, and minced garlic. Brush this mixture on both sides of your prepared asparagus. Season with a bit of salt and pepper. Place the asparagus on the grill and cook as explained above. As they cook sprinkle with the sesame seeds.

Italian Asparagus

This recipe is basically the same as the sesame recipe but we will substitute olive oil for the sesame oil and lemon juice for the soy sauce.

What you will need is about 1 pound of asparagus prepared as explained above, 2 Tbsp olive oil, 1 Tbsp fresh lemon juice, 1 minced garlic clove, kosher salt and black pepper.

In a small bowl mix together the olive oil, lemon juice and minced garlic. Brush this mixture on both sides of your prepared asparagus. Season with a bit of salt and pepper. Place the asparagus on the grill and cook as explained above. As the asparagus cooks you can optionally sprinkle it with a bit of fresh chopped herbs or some grated Parmesan cheese.

Play with different marinades to find that flavor that is unique to you, there are many different spices and marinades you could try.

It is really simple to cook grilled asparagus, and it makes such a wonderful side dish to any cookout. Now that you know how to grill asparagus make sure you try making this delicious, healthy grilled dish.

If you wanted to try grilling your asparagus using a grill basket, they are not a very big investment and they come in really handy for grilling all sorts of vegetable. They are great for vegetable of all shapes and sizes. The vegetable grill basket I prefer is this one >> Vegetable Grill Basket

Random Posts

• Tips on Buying a Turkey
• Smoking with a Gas Grill
• Top 10 Grilling Foods
• How to Grill a Turkey
• What are St. Louis Style Ribs?

Grilled corn on the cob is an absolutely fabulous side dish to any grilled meal. You can eat it right off the cob, or it makes a perfect addition to salsas and salads.

How to grill corn is actually a very simple and fast process, but there are a couple schools of thought when it comes to doing it. Some say to leave the husk on while others say to take it off. Those that say to leave it on argue that the husk protects the kernels from the high heat, and those that argue against it say that leaving the husk on just steams the corn rather than grilling it.

For grilling corn on the cob I lean toward the huskless method, so you can get that nice golden brown color and fired flavor. So, let me show you how easy it is to make grilled corn on the cob.

Whether you use a charcoal grill or a gas grill you are going to want to set it up for direct cooking with high heat, meaning you will cook directly over the heat source.

While the grill is heating up, take your corn and strip back the husk starting from the top of the ear of corn. Make sure to leave the husk attacked at the stem end. Once you have the husk pulled back remove all the corn silk and with a piece of string tie back the husk over the stalk forming a handle.

Once your grill is preheated to high brush each ear of corn with a bit of butter and place them on the hot grill. Arrange the ears so that the husk is away from the flame. You can do this by arranging the ears so that the husk hangs over the edge of the grill grate, or another way is by sliding a piece of aluminum foil under the husks.

Grill the corn until it is browned all over which will take around 8 to 12 minutes. Make sure to turn the corn as needed.

Once it’s done brush it with some more butter, and season it with a bit of salt and pepper. It is a fast and easy dish, and it make a great side dish to any grilled meal.

You can also try out some different seasonings and butters to give your grilled corn on the cob a whole new flavor.

Another great way make grilled corn on the cob is to use a corn basket. These baskets are pretty neat, as they make grilling corn really simple. They are non-stick which is great for clean-up and they will hold a variety of shapes and sizes of corn. If you are looking for an alternative method of grilling corn than what I talked about above, you will want to check one of these baskets out >> Corn Basket

Random Posts

• The Grading of Beef: Choosing the right cut
• 6 Tips on How to Purchase the Best Fish
• Is it Barbecue or Barbeque?
• Size Does Matter – when it comes to buying a turkey
• 10 Tips for Great Grilled Vegetables

Roasted peppers are probably my favorite grilled vegetable.  Grilled peppers turn out soft and sweet, with a slightly smoky character.  I love them as is, with a bit of olive oil, but they can also be added to other dishes to provide a sweet, smoky character.

Grilling peppers can be done on either a gas or charcoal grill.  I’m a big fan of charcoal grills, so that is what I generally use to roast my peppers.

1. Set your grill up for direct grilling.  This means the peppers will be roasted right over the heat source.  If you are using a charcoal grill create an even layer of hot coals.
2. The peppers will be grilled over high heat.  We are talking about temperatures at 450°F or slightly higher.  If you are using a charcoal grill it will take about 5 – 10 minutes for the coals to reach this temperature.  The coals should be bright orange at this point.
3. Place the peppers on the grate and grill for approximately 5 minutes on each side.  Each side should produce a nice char.
4. After they have finished grilling place the peppers into a dish and cover with plastic wrap.  Let the grilled peppers sit for approximately 20 minutes.  This steams the peppers which helps loosen the skin from the flesh.
5. After the roasted peppers have finished steaming, pull the skin off the peppers using a knife or your fingers.  Don’t worry if you can’t get every last piece of skin off the peppers.  A bit of charred skin will add to the flavor.
6. Finally cut off the stem ends, slice the peppers open and scrape out the seeds.

You can grill pretty much any type of peppers you want, from your various colors of bell peppers to your different varieties of chili peppers.

Don’t feel that you have to char the skin black and remove them either.  You can grill the peppers until the skin has reached a slight golden brown color on each side.  At this point you can eat the peppers skin and all.  The “skin on” method will produce flavors completely different from grilled peppers with the skin removed.  Experiment with both types in your dishes.

If you have ever wanted to grill up a bunch of jalapeno peppers, your are going to want to check out the King Kooker 36 Hole Jalapeno Rack. This thing is really cool. I love jalapenos, and actually grow them in my garden, so I always have a bunch on hand. This rack is perfect for getting that smokey jalapeno flavor, plus it comes with a corer, which makes preparing them a snap.

It is stainless steel, and easy to clean. It works perfectly regardless if you want to roast them on your grill, smoker, or even your oven. If you like roasted jalapenos as much as I do, you will want to check it out >> King Kooker 36 Hole Jalapeno Rack

Related Posts

• 10 Tips for Great Grilled Vegetables
• Smoking with a Gas Grill
• How to Grill Fish on the Skin
• How to Smoke a Turkey
• How to Grill a Turkey

The majority of us could always use a bit more vegetables in our diet.  What better way to prepare those veggies than on the grill.  The use of grilled vegetables is only limited by your imagination.  There is a multitude of dishes that can be prepared with grilled veggies, or you can enjoy them straight off the grill.

Image by adactio

Here are 10 Tips for Great Grilled Vegetables

1. Fresh is better!  If you can get your produce fresh then do it.  Get what is in season if you can.  Do you garden, or does a friend or neighbor garden?  There you go a great fresh vegetable source.  Another great idea is hitting the farmers’ markets.  I love to go to farmers’ markets because they are filled with such variety that you probably won’t find at your local grocery store.
2. Slice the vegetables to allow for the maximum amount of surface area to be exposed to the grill.  This will allow the vegetables to cook evenly and quickly.  Generally the veggies should be cut to ½ – ¾” thickness.
3. A grill basket or skewer will be needed if you are using chopped or smaller vegetables such as cherry tomatoes or button mushrooms.  If you think a vegetable may fall through the grate, put it on a skewer or in a grill basket.
4. Lightly brush on each side with either canola or olive oil.  Olive oil is preferred since I think it brings out a wonderful taste in the vegetables.  The oil is needed to keep the veggies from sticking and burning on the grill.
5. Marinades can be used in place of the oil.  If you have a great marinade you want to try out, give it a whirl.  You’ll want to let the vegetables marinade for about 20-30 minutes before putting them on the grill.
6. Seasoning.  Here you have some room to experiment.  But overall a bit of kosher salt and some fresh cracked black pepper go along way in adding flavor.  Add after you have brushed with oil.
7. Before adding the vegetables to the grill, wipe the grate with a bit of oil.  The oiled grate with help prevent the vegetables from sticking and burning.
8. Keep and eye on the temperature.  Grill at a medium-hot temperature over direct heat.  Grilling times will vary depending upon thickness and type of vegetables.
9. Baste those veggies.  While grilled vegetables will lose moisture, some veggies are more susceptible than others.  Keep those veggies moist by brushing on a bit of olive or canola oil every so often.
10. Doneness.  Doneness is a personal preference.  Some prefer firmer grilled vegetables, and some prefer softer veggies.  The longer they cook the softer they will get.  Keep an eye on them.

Grilling vegetables is easy and can add some unique flavors and colors to your dishes.  Each vegetable is different and has its own characteristics, the possibilities seem almost endless.  It is amazing how much flavor you can bring out of a vegetable just by throwing it on the grill.

Related Posts

• How to Grill Peppers in 6 Easy Steps
• Smoking with a Gas Grill
• How to Grill Fish on the Skin
• How to Smoke a Turkey
• How to Grill a Turkey