My 5 Favorite Barbecued Foods
I’m always ready to put the barbecue away come late fall. Eating everything barbecued every day gets a little tiring. However, once Spring rolls around and I’ve been deprived of barbecue for a few months, I get ravenous for it. I just can’t get enough of it right now.
I can’t wait for the next few months filled with the smell of the grill and char broiled goodness. We cook anything and everything we can on the barbecue during Montana’s warmer months. Here is a list of my favorite foods to cook on the barbecue.
Bell peppers – No seasoning needed, just simply rinse and cut your peppers into good sized pieces and grill until tender.
Elk steak – If you’re so inclined you can make a nice marinade. However, we barbecue ours with a little bit of steak seasoning and are careful not to overcook it. Leaving the inside a little bloody is what keeps the elk steak tender.
Corn on the cob – First and most important is don’t shuck your corn! Leave the husk on your corn. Soak your husk on corn in water for an hour and then throw it on the grill for 5-10 minutes. It’s that simple.
Zucchini – Thickly slice your zucchini. Brush both sides with a little olive oil and then sprinkle with salt and pepper. Toss the slices on the barbecue and only cook them for a minute or two on each side. You want them still a little crispy, not soggy.
Montana toast – It would be called Texas toast if it was done on stove, but this bread is toasted on a grill. Take your favorite French bread, slather both sides with butter and then grill both sides on the barbecue.
Joy Larson is a mother of four boys, graduate of the University of Montana, animal lover and writer.