Steamed vegetables on the barbecue grill

BBQ salads are the easy accompaniment outdoor barbecue and they work really well, because there are many free recipes barbecue across the Web, but sometimes I like my barbecue menu ideas to be a bit 'different. In fact, not only different, something that can become a little 'point of talking too much.

My inspiration comes from cooking corn cobs. When you have them on the barbecue grill, it is important to soak the shells for 30 good minutes in water so that when the heat isapply the leaves and steam the beans. After testing the idea of coal grain a few times, inspiration sparks started flying in all directions as I thought about how we steamed vegetables, it could grill. As soon as I tried the basic concept and menu ideas multiplied.

Basically it's going to steam vegetables in foil pouch, and the real beauty of cooking in this way is that you can put the foil packet on the grill, while thecharcoal is still settling down and because of the foil protection there’s no chance to burn the food. By the time the vegetables are cooked, the charcoal is ready for the meat, do the remainder of the cookout and while the meat is resting for five minutes simply slap the foil parcels back on to warm through.

Let’s take carrots as an example. Take a rectangular piece of foil, chop the carrots finely and place them in one half of the foil rectangle. Season with salt and pepper and fold the sheet on and "chew" the two sides leaving only a hole of a point where we can add the water. Pour half full glass of water and the final cracker to seal the package. A slap on the grid and 15 minutes later, it was beautifully delicious steamed carrots. A knob of butter and "Bob your uncle!"

The same logic can be applied to many plants, experimentation and why not? The only thing to remember is to cut the vegetables into thin that there is a goodSurface of the steam to work.

For a simple variation on the theme, rather than water, why not try a dry wine, white boy? It adds and certain "je ne sais quoi" to the receipts and you have made for some interesting questions when you see your guests curl filling a bottle of wine. They know they are really in for a treat!

Or how about potatoes? Again, cut into thin slices, place on a mid-season leaf, now add a tablespoon ofcream and begin to sculpt. Ultimately awarded a LUG good white wine before you seal the package and then on the grill. You must be a bit 'of attention, with the idea of menus for barbecues because excessive heat can burn the cream to be a little' softer in the kitchen and go for about 30 minutes of cooking.

One final suggestion - It 'also great for individual packages so that everyone can rip their own parcel and enjoy. It also makes it easier becauseall we have to do as leaders is throwing candy on every plate - How do I know that for the presentation? healthy recipes and tasty barbecue.