Want Easy Grill Menus That Are Not Steaks, Dogs, Hamburgers. I'm Sharing Mine.

We are having an anti pasta platter tonight.

We do a lot of pastas, ravoli's, etc. I make home made marinara and it is a hit around here.

here is an EXCELLENT site: http://www.bbqu.net/

some of my favorite recipes are...

Mojo-Marinated Salmon Kebabs on Sugarcane
*** I substitute shrimp too :)

Source: How to Grill by Steven Raichlen
Method: direct grilling
Serves: 4 to 6 as an appetizer or 4 as a light main course

1/2 cup olive oil
8 large cloves garlic, thinly sliced crosswise
1 teaspoon ground cumin, or more to taste
1/3 cup fresh squeezed lime juice
1/3 cup fresh squeezed orange juice
1-1/2 teaspoons coarse (kosher or sea) salt, or more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/4 cup fresh cilantro or mint, chopped
1-1/2 pounds skinless salmon fillets or steaks, pin bones removed
2 large sweet onions, cut into 1/2 inch slices, each slice impaled on a bamboo skewer or toothpick
1 large navel orange, peeled, the membrane removed, and sectioned
You'll also need:

1 baton of fresh sugarcane, available at some markets or through www.melissas.com (or bamboo skewers, soaked for 1 hour and drained)
1. Prepare the mojo: Heat the oil in a deep saucepan over medium heat. Add the garlic and cumin and cook until the garlic is fragrant and a pale golden brown, 1 to 2 minutes. Do not let the garlic brown too much, or it will become bitter. Stir in the lime and orange juices, salt, pepper, and oregano, and 1/3 cup water. (Stand back. The sauce may sputter

when you add the water.) Bring the sauce to a rolling boil. Taste for seasoning, adding salt or cumin as necessary. Let cool to room temperature, then stir in the cilantro.

2. Trim the dry ends off the sugarcane baton and cut into 6-inch sections using a heavy cleaver or sharp chef's knife. Stand one of the sections on end. Cut downward to remove the tough outer skin. Then cut the cane into flat 1/4-inch thick strips. (The lengthwise cuts are much easier than the crosswise cuts because of the fibrous nature of the cane.)

Lay the strips flat on your cutting board, and cut lengthwise into 1/4-inch wide skewers.

Finally, make a sharp diagonal cut on the end of each skewer so the point will pierce the salmon more easily.

3. Cut the salmon into 1-1/2 inch chunks; try to keep them as uniform as possible. Arrange them in one layer in a nonreactive baking dish just large enough to hold them. Pour half the mojo over the salmon and let marinate, covered, in the refrigerator for 1 hour, turning the salmon chunks over so all sides marinate. Refrigerate the remaining mojo to serve as a sauce when the kebabs are cooked.

4. Thread the salmon chunks on the skewers.

5. Set up the grill for direct grilling and preheat to high.

6. When ready to cook, brush and oil the grill grate. Remove the salmon kebabs from the baking dish, reserving any remaining marinade. Brush the marinade on the skewered onion slices. Arrange the kebabs and onion slices on the hot grate. Grill, turning with tongs, until the salmon kebabs and the onions are nicely browned and the fish is cooked, 4 to 6 minutes per side, basting with the marinade until the last 3 minutes of cooking time.

7. Transfer the onions to a plate or platter, top with the salmon kebabs, and spoon the reserved mojo over them. (Discard any mojo used as a baste when the kebabs were grilling.) Garnish with the orange sections and serve at once.

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homemade black bean burgers
Ingredients
• 1 (16 ounce) can black beans, rinsed and drained
• 1/2 green bell pepper, cut into 2 inch pieces
• 1/2 onion, cut into wedges
• 3 cloves garlic, peeled
• 1 egg
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1/2 cup bread crumbs
Directions
1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. – drain. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

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Recipe - Grilled Gazpacho
Method:Direct grilling
Serves 8
• 4 scallions, trimmed
• 2 to 3 cloves garlic, peeled
• 1 medium red onion, peeled and quartered
• 1/3 cup extra virgin olive oil
• 2 inch thick slices of country style white bread or French bread
• 5 vine-ripened tomatoes (about 2-1/2 pounds)
• 1 red bell pepper
• 1 green bell pepper
• 1 cucumber, peeled
• 1/4 cup mixed chopped fresh herbs (including basil, oregano, tarragon, and/or flatleaf parsley)
• 2 tablespoons red wine vinegar (or to taste)
• 1/2 to 1 cup cold water, or as needed
• salt and freshly ground black pepper
You'll also need: 2 cups wood chips (oak or hickory), soaked in water to cover for 1 hour, then drained.
1. Set up your grill for direct grilling and preheat the grill to high.
2. Finely chop the scallion greens and set aside for garnish. Skewer the scallion whites on bamboo skewers or toothpicks. Skewer the garlic cloves the same way. Lightly brush the scallion whites, garlic, and onion quarters with olive oil. (Save the bulk of the olive oil for flavoring the soup-see below.)
3. If using a gas grill, place the wood chips in the smoker box or a smoker pouch and run the grill on high until you see smoke. If using a charcoal grill, toss the chips on the coals.
4. Grill the scallions, garlic, and onions until nicely browned, 2 to 3 minutes per side. Transfer to a plate to cool. Grill the bread slices until darkly toasted, about 2 minutes per side. Set aside. Grill the tomatoes and bell peppers until the skins are black and charred, 2 minutes per side for the tomatoes, 3 to 4 minutes per side for the peppers. Transfer to a plate to cool. Scrape the charred skins off the tomatoes and peppers with a paring knife. (Don't worry about removing every last bit.) Core and seed the peppers.
5. Place the scallion whites, garlic, onions, toast, tomatoes, bell peppers, cucumber, herbs, vinegar, and remaining olive oil in a blender and puree until smooth. Thin the gazpacho to pourable consistency with water if needed and season with salt and pepper.
6. The gazpacho can be served now, but it will taste even better if you chill it for 1 hour to allow the flavors to blend. Just before serving, correct the seasoning, adding salt or vinegar to taste. To serve, ladle the gazpacho into bowls and sprinkle with the chopped scallion greens.
© 2006 Steven Raichlen | site design Benjamin Wilchfort
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Cinnamon Grilled Peaches
Method: direct grilling
Serves 4
• 4 large ripe freestone peaches
• 8 cinnamon sticks
• 8 fresh mint leaves
• 1/2 stick (4 tablespoons) unsalted buttter
• 1/2 cup brown sugar
• 1/2 cup dark rum
• 1/2 teaspoon ground cinnamon
• a pinch of salt
1. Cut the peaches in half, running the knife in a circular motion around the peach to the stone. Twist the halves in opposite directions to separate them. Pop out the stone with a spoon and discard. Cut each peach half in half. Using a pointed chopstick or metal skewer, make a starter hole in the center of each peach quarter (from outside to pit side). Skewer two peach quarters on each cinnamon stick, placing a mint leaf between each.
2. Prepare the glaze. Combine the butter, sugar, rum, cinnamon, and salt in a saucepan and boil until thick and syrupy, 5 minutes.
3. Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate.
4. Grill the peaches until nicely browned on both sides, 3 to 4 minutes per side, basting with the bourbon butter. Serve at once. Peach or vanilla ice cream makes a great accompaniment.
© 2006 Steven Raichlen | site design Benjamin Wilchfort

APPLE "STEAKS"
Combine the ingredients in a mixing bowl and stir or whisk to mix. Store the rub in a sealed jar away from heat and light. It will keep for several months.
for the glaze:
• 1/2 cup apple cider
• 2 tablespoons honey
• 2 tablespoons lemon juice
• 2 tablespoons salted butter
• 4 medium or 3 large grannie smith apples
1. Make the glaze. Place the cider, honey, lemon juice, and butter in a heavy saucepan and boil until thick, syrupy, and reduced by about 1/3-6 to 10 minutes. Set the glaze aside.
2. Set up your grill for direct grilling and preheat to high.
3. Cut the apples crosswise into 1/2 inch thick round slices. Don't worry about the seeds-they add a rustic charm to the preparation.
4. Brush and oil the grill grate. Arrange the apple slices on the grate and grill until nicely browned and semi-soft, 3 to 5 minutes per side, rotating each slice 90 degrees after 1-1/2 minutes to lay on a handsome crosshatch of grill marks. Baste the apple slices with the cider glaze on both sides as they grill.
5. Transfer the apple slices to a platter or plates. Drizzle any remaining glaze over them and serve at once.
Note: recipe from Steven's new book: BBQ USA.
© 2006 Steven Raichlen | site design Benjamin Wilchfort

Blueberry Crumble
Method: indirect grilling
Serves 8
For the filling
• 3 pints blueberries
• 1/2 cup sugar (or to taste)
• 1/4 cup flour
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
For the crumble
• 2 ounces biscotti or gingersnap cookies, coarsely crumbled (1/2 cup crumbs)
• 1/2 cup flour
• 1/2 cup brown sugar
• pinch of salt
• 6 tablespoons cold unsalted butter, cut into 1-inch pieces
You'll also need:
• an 8 by 10-inch foil pan
• spray oil
• 1 cup wood chips (preferably apple), soaked in water to cover for 1 hour, then drained
1. Pick through the blueberries, removing any stems, leaves, or bruised berries. Mrs. Raichlen would wash them-I don't bother. Place the berries in a large mixing bowl. Add the sugar, flour, lemon zest, and lemon juice and gently toss to mix. Spoon the mixture into a foil pan you've lightly sprayed with spray oil.
2. Make the crumble. Place the cookies, flour, sugar, and in a food processor and grind to a coarse powder. Grind in the butter and the salt, running the processor in short bursts. The mixture should feel sandy. Spoon this mixture on top of the blueberries.
3. Set up your grill for indirect grilling. If using a gas grill, place the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-high (400 degrees). If using a charcoal grill, preheat to medium-high, then toss the wood chips on the coals.
4. Place the crisp in the center of the grill away from the heat. Cook until the topping is browned and the blueberries are bubbling, about 40 minutes. Serve the crumble hot or warm-ideally with vanilla ice cream.
Note: for an outrageously delicious variation on this crumble, replace half the blueberries (2 cups) with diced ripe peaches.
Excerpted from BBQ USA: 425 FIERY RECIPES FROM ALL ACROSS AMERICA
© 2006 Steven Raichlen | site design Benjamin Wilchfort

Huli Huli Pineappple
Method: spit roasting
Note: when buying pineapple, look for a yellow rind and a musky, fruity aroma. These are the signs of ripe sweet pineapple.
Serves 8
• 1 large ripe pineapple
For the glaze:
• 1/2 stick (4 tablespoons) unsalted butter
• 1/4 cup dark brown sugar
• 1/4 cup dark rum
• 1/4 cup heavy cream
• 1/4 cup fresh lime juice
• 1 teaspoon ground cinnamon
• pinch of salt
• 1 pint blackberry or blueberry ice cream or sorbet for serving (optional)
You'll also need: 1 rotisserie; 8 martini glasses (optional)
1. Cut the rind off the pineapple, leaving the leafy crown intact. I find a serrated knife works best for this. Even after you've removed the rind, you'll notice some diagonal rows of "eyes" (brown spots)-cut these out, making long diagonal V-shaped cuts to give the pineapple a rippled spiral effect.
2. Make the glaze. Place the butter, brown sugar, rum, cream, lime juice, cinnamon, and salt in a heavy saucepan and cook over high heat, stirring with a wooden spoon, until thick and syrupy, 5 minutes. Remove the pan from the heat.
3. Set up your grill for spit-roasting and preheat to high.
4. Using a long slender knife, make starter holes in the crown end and base of the pineapple, pushing the knife lengthwise through the center to facilitate inserting the spit. Working gently but firmly, insert the rotisserie spit through the pineapple. (Be sure to have the first set of prongs on already.) Tighten the prongs. Loosely cover the pineapple leaves with foil. Place the end of the spit in the rotisserie motor socket and turn on the motor.
5. Spit-roast the pineapple until golden brown and tender, about 1 hour, basting with glaze every 15 minutes. You should have about half the glaze leftover for serving.
6. To serve, unspit the pineapple and unwrap the leaves. Show it off whole-talk about way cool. Then cut it crosswise into slices for serving. Drizzle each slice with leftover glaze.
7. For the ultimate gilding of the lily, cut the pineapple slices in quarters and serve over blackberry ice cream in martini glasses. Spoon the glaze on top and garnish each glass with a pineapple leaf.
© 2006 Steven Raichlen | site design Benjamin Wilchfort

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QUICK AND SMOKEY BAKED BEANS- Best Barbecued Beans on the Planet
Method: indirect grilling
Serves: 6 to 8
• 4 thick cut slices of bacon (4 oz) - optional
• 1 large sweet onion, finely chopped
• 3 cloves garlic, minced
• 1 Tablespoon ginger (grated)
• 2 cans (15 ounces) black beans, great northern, or kidney – rinse and drain
• ¼ cup firmly packed dark brown sugar
• ¼ cup molasses
• ¼ cup barbecue sauce (your favorite commercial brand)
• ¼ cup ketchup
• 2 Tablespoon Worcestershire sauce
• 1 Tablespoon Dijon mustard
• 1 Tablespoon dry mustard
• 1 Tablespoon cider vinegar
• 1 to 2 cups dices smoked or bbq pork, ham, brisket (optional)
• 1 Tablespoon bbq meat drippings (Optional)
• Coarse salt (kosher or sea) and freshly ground black pepper
You'll also need:
1 large (turkey-size) or 2 medium-size aluminum foil pans; 2 cups wood chips or chunks soaked for 1 hour in hot water to cover, then drained.
1. If using bacon instead of brisket, place it in a large skillet over medium heat and fry until crisp and golden brown, about 5 minutes. Pour off all the bacon fat, saving 2 tablespoons for the beans, if desired.
2. Empty the cans of beans into a colander and drain. Rinse the beans under cold running water and drain again. Add the onion, garlic and ginger – cook until onion is golden brown ~5 minutes. Remove pot from stove. Add beans, barbecue sauce, brown sugar, mustard, dry mustard, molasses, ketchup, Worcestershire sauce, cider vinegar, pork (if using), drippings (if using). Transfer beans to baking dish (aluminum-foil turkey pan works well).
3. Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium. If using a charcoal grill, preheat it to medium, then toss all of the wood chips or chunks on the coals.
4. When ready to cook, place the pan of beans in the center of the hot grate, away from the heat, and cover the grill. Smoke roast the beans until they are thick and richly flavored, about 30 minutes. If the beans start to dry out, cover them loosely with aluminum foil. Remove the beans from the grill and season with salt and pepper, then serve at once.
Note: these beans can be prepared in the oven – bake them in cast iron skillet ~30 minutes at 350 degrees.

EDIT:
re: Bee's Mom comment: obviously these recipes can be modified to your liking. like all food you need need to eat in moderation.... I'm not obese and have a VERY healthy heart

Yum!

We like to make pizza on the grill. The crust comes out crisp and the house doesn't get heated while dinner cooks. This is the pizza dough recipe...it's super easy and tastes good. I like to substitute honey for the white sugar. http://allrecipes.com/Recipe/Pizza-Dough-I/Detail.aspx. Make the dough. Sprinkle corn meal on a pizza stone (so it doesn't stick). Add your favorite toppings....we make a margherita style with fresh basil, tomatoes and pepperoni with tomato slices. And we make a chicken and spinach pizza...alfredo sauce, cooked chicken, frozen spinach that's been drained and sometimes mushrooms. Heat the grill to 500 degrees. Throw the stones on the grill, turn the heat to low. It cooks in about 10 - 15 minutes.

We make fish tacos, by grilling talapia and using the sauce from this recipe...we use flour tortillas and top the fish with shredded cabbage and the sauce.http://allrecipes.com/Recipe/Fish-Tacos/Detail.aspx

Sheesh kabobs served over rice. We don't really have a recipe for our version...just whatever sounds good that day.

we buy carne asada, slap it on the grill, cut it up and put it in corn tortillas with cheese and whatever cold toppings you like. Only cooking is of the meat. Easy, simple and doesn't heat up your house. I also like to grill corn on the cob...but i am a huge corn fan and could have just that for dinner. =) I also like to grill cabobs and serve them over rice.

what about bacon wrapped shrimp? or kabobs? you could buy those foil baking pans and grill a meatloaf.

No offense, but, I had a slight heart attack READING that.

Full blown heart fallure didnt come until I read AJ C's recipes....

Yours werent so bad(actually,in small portions are somewhat ok).....but the others?

Tell me again WHY we as a nation are obese?
:)
Eiy...I gotta go eat a Tums...;)

We love chicken shish k bobs at our house. The chicken is cut in cubes so you can have as much or as little as you like. I cube chicken breasts and marinate them in a bowl or plastic bag for a few hours in Kraft Greek Vinagrette Dressing. In a seperate container, I lightly coat a package of button mushrooms in the same dressing and let them sit for a few hours. I then cut up pieces of red/yellow/green peppers and onions. You can also add squash, zuccini, cherry tomatoes, or whatever else you would like, we just don't have many people in our house that will eat those vegetables. Once everything is ready, I skewer them. I keep the vegetables seperate from the chicken. After assembled, I lightly drizzle the vegtables with olive oil, salt and pepper. The husband then lights the grill and takes care of the rest!

We like turkey burgers on the grill. These days you can find ground turkey pretty much anywhere. I know you said grill but you can use ground turkey in chili and spaghetti sauces too since your trying to cut down on the beef intake. We also like to grill shrimp, pork chops, tuna, tilapia & veggies.

I know you said you are not a fan of grilled chicken, but do you like chicken fajita's in a restaurant? If you do there are fajita marinades and if you don't turn the grill up too high you can make some great tasting chicken. Along with grilled onions, salsa, a little guacamole and tortillas......you have a fabulous and easy dinner.

pork chops, smoke turkey legs, ribs... sometimes my husband will smoke roast so that it gets the smoke flavor, then the next day I'll put it in the crock pot or in the oven to finish cooking it. The smoke flavor can be tasted...

we like veggies - zucchinni, corn on the cob, onions, tomatoes, potatoes, eggplant.
and fruit - pineapple, peaches, cantelope.

I gotta tell you, you're recipe sounds tasty - but no lower in fat or calories than a burger.