BBQ salads are the easy accompaniment to an outdoor barbecue and do a job very well but sometimes I like my barbecue menu ideas to be a little different. In fact, not only different, something that can be a bit of a talking point too.

My inspiration comes from cooking corn cobs. By making them in the barbecue grill is important to soak the leaves of a good 30 minutes in water so that when heat is applied to steam the leaves and cook the beans. After tested the idea of coal corn more than a couple of times, sparks of inspiration started to fly in all directions, as I thought about how others can vegetables steamed BBQ grill outdoors. No sooner had dealt with the basic concept and menu ideas followed one another rapidly.

Essentially they were going to steam the vegetables in aluminum containers and the real beauty of cooking this way is that you can put the paper packets on the grill, while coal is still the below and through the protection of aluminum that is no possibility of burning the food. At the time the vegetables are cooked, the charcoal is ready for meat, Does the rest of the meal outdoors while the meat is resting for five minutes just slap foil packages hot again through of.

Take for example carrots. Take a rectangular piece of aluminum foil, cut the carrots finely and place in half of the foil rectangle. Season with salt and pepper and fold the foil over and "pop" the sides together leaving a hole just at a point where we can add water. Pour into a glass half full of water and make the final crunch to seal the package. Slap on the grid and 15 minutes later you wonderfully delicious steamed carrots. A knob of butter and "your Uncle Bob!"

The same logic can be applied to many vegetables why not test? All I remember is to cut up vegetables thinly so there is a good surface for the steam to work.

For an easy variation on the theme, rather than water, why not try a little dry white wine? Add and certain "je ne sais quoi" to the recipes and sure makes some interesting questions when your guests see you filling foil packets a bottle of wine. They really know they're in for a treat!

Alternatively how about potatoes? Again, slice them thinly, place them in the middle of the road and the station now, add a spoonful of creme fraiche and start wrinkling. Finish by pouring a white wine appendix before sealing the package and then the barbecue grill. Have to be a little more careful with this idea of barbecue menu since excessive heat can burn the cream to be a bit smoother in the kitchen and go for about 30 minutes cooking time.

One final tip – is too big for individual packages so that everyone can rip into their own plot and enjoy. Also makes it easier because we all have to do as the chef is launching a foil packet on each plate – how's that for presentation? Healthy and tasty outdoor barbecue

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Article Source: ArticlesBase.com – Healthy Steamed Vegetables On The Barbecue Grill

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