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5 New Takes On Grilling Classic Barbeque Staples

The holiday season is up ahead. A barbeque brunch or picnic is almost a tradition for most foodies out there. The classic ingredients for grilling still remain the same for most barbeque enthusiasts. However, you can adapt a variety of flavors from the world cuisine to your classic ingredients. Whether you are looking for new flavors or just brushing up on your skills before your next get together, the following list gives you 5 new takes on grilling your favorite ingredients.

Classic Vietnamese flavors for the pork

Vietnamese have been grilling their pork for ages. They make these classic patties out of minced pork and grill it on open fire. You can introduce more flavors by mincing cilantro, garlic and a few other herbs with the pork when you make your patties. You can also skewer the patties on lemongrass when you cook them on the grill. Serve the patties with rice, noodles or even with some salad. The meat is a leaner cut so you will have a healthier menu for your get-together. However, prepare special dipping sauces so you guests can dip their patties individually. The classic flavors for the sauce include sweet sour and salty. Add a lot of fresh chilies to the sauce to make it hotter, if you prefer that.

Package cooking for the potatoes

Foil grilling your potatoes with different accompaniments can be the best way to bring out loads of flavors without compromising on the health of your food. Just cut your potatoes (red or white) in to chunks and season them with sea salt, black pepper, herbs and olive oil. You can add various accompaniments but the earthy flavors of mushroom are one of the best choices. Add some portabella mushrooms and onions, cut into chunks, to the mixture. Now seal them tightly in aluminum foil packets and grill them over a charcoal or gas fire. The result will be creamy roasted potatoes, with incredible mushroom and onions flavoring your dish. This makes a great side dish for any kind of grilled protein.

Skewer the chicken or the beef

Make meatballs out of ground chicken or beef and add a lot of freshly grated ginger and garlic before you skewer and grill them. You can also brush the meatballs with a marinade of soy sauce, chilies, and Worcestershire sauce. These can be enjoyed as a drinking snack or with noodles as a larger meal.

Middle Eastern flavor combinations for the lamb

Middle Eastern Kofte are one of the oldest known meat dishes that are almost exclusively cooked over open fire. These can be made out of any kind of meat but lamb goes especially well with Middle Eastern flavors. You can also swap them for beef if you prefer that. Just make loose meatballs out of the ground meat and add fresh herbs such as mint, cilantro, or parsley. You can add grated onion and powdered cinnamon or cloves, if you have then at hand. Grill the meatballs on open fire until you get a nice char the surface. Serve them hot with pita breads, Nan bread or roti breads. A garlic-yogurt dip can poured on the koftas and bread. You can also add some Mediterranean salads to the dish.

The beer can chicken

Propping the chicken on a beer can is a great way of cooking tasty chicken with indirect grilling. Just prepare an herb rub for the chicken and marinade overnight. Open a beer can, drink or pour out some of the beer until you have a can, which is ½ to ¾ full. Make sure the surface of the can is well oiled. Then slide the bird cavity over the can. Now place the entire structure on the barbeque with the can side down. However, the bird should be cooked on medium heat with no direct fires burning under it. Cook until the thigh juices run clear.