Remove the peaches from the marinade and place
them in a grill basket with handles.
Place the salmon steaks
in a grill basket with handles.
Place the fillets
in a grill basket with handles and grill them over a medium fire until they flake with a fork, about 8 to 10 minutes, turning occasionally.
Not exact matches
For your vegetable side, drizzle the extra sugar snap peas leftover from Tuesday
with a bit of olive oil, pop them
in a
grill basket, and
grill just until lightly charred — they'll be delicious
with the salmon.
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Brush the tops of the mushroom caps
with some of the marinade left
in the bowl and place tops down
in the
basket (or directly on the
grill grate).
Remove MUSHROOMS from marinade; place
in prepared
grill basket or directly on grate of
grill;
grill on medium heat
with lid closed 8 - 10 minutes; flip each mushroom steak onto opposite side; close lid and
grill another 8 - 10 minutes until cooked through.
The
grilling part of this recipe really just involves hanging out
with your favorite bevy, waiting for the timer to sound, and tossing the veggies
in the
basket.
They can be sliced or cut
in chunks, parboiled, and
grilled directly
in a
basket, placed
with other vegetable kabobs on a skewer, or whole potatoes can be rubbed
with olive oil, wrapped
in aluminum foil, and placed
in the coals of a charcoal fire to bake.
Coat both sides of the onion slices
with the sriracha / oil mixture; set
in the
grill basket in a single layer.