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Grill your lemons

BotchBotch Posts: 3,269
edited April 2012 in Sauces, Rubs, Marinades
I noted on two different cooking shows this past week or so that the host insisted on slicing lemons in half (along the equator) and grilling them along with the meat.  They both claimed that grilling the lemon actually "carmelizes" the lemon juice; I had trouble believing that but one show made a vinaigrette with the juice, and when it was squeezed out it definitely was browner than typical fresh lemon juice.
So, yesterday afternoon I grilled one lemon while I was trying to re-season a problem wok, then used the chilled grilled lemons with lunch today.  Wow, great taste with the chicken!
I will be doing this with chicken from now on, and will try limes the next time I grill fish.  Recommended.  
_____________________________________________
 
Live fast, die young, and leave a well-marbled corpse.  
 
Ogden, Utard.  
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Comments

  • mrjwhitmrjwhit Posts: 83
    I put sliced lemons on a cedar plank then laid a side of salmon on the lemons. I thought it would keep the salmon from sticking.  I didn't know all that you told us, but I was amazed by the taste. I'll certainly see if I can make a dressing next time and report back. 
    Large BGE as of Father's day '12 http://www.jwhit.com
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  • TjcoleyTjcoley Posts: 3,422
    Dip the lemon halves in sugar before grilling, then make lemonade, using a simple sugar with honey (1/2 cup each water, sugar, honey - heat until sugar dissolves then cool) for sweetener.  A dozen lemons makes a good 3 quarts of grilled lemonade.  Garnish with a Rosemary sprig.  This is a recipe from Kingsford, which turns out great, very refreshing.  And just telling everyone you made 'Grilled Lemonade' is impressive.  
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • tazcrashtazcrash Posts: 1,851
    Dip the lemon halves in sugar before grilling, then make lemonade, using a simple sugar with honey (1/2 cup each water, sugar, honey - heat until sugar dissolves then cool) for sweetener.  A dozen lemons makes a good 3 quarts of grilled lemonade.  Garnish with a Rosemary sprig.  This is a recipe from Kingsford, which turns out great, very refreshing.  And just telling everyone you made 'Grilled Lemonade' is impressive.  
    Ok, this is on the want to try. Thanks

    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • BrownieBrownie Posts: 1,023
    I have lemons, but I may need more to try both recipes! Thanks Guys!
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  • BotchBotch Posts: 3,269
    Dip the lemon halves in sugar before grilling, then make lemonade, using a simple sugar with honey (1/2 cup each water, sugar, honey - heat until sugar dissolves then cool) for sweetener.  A dozen lemons makes a good 3 quarts of grilled lemonade.  Garnish with a Rosemary sprig.  This is a recipe from Kingsford, which turns out great, very refreshing.  And just telling everyone you made 'Grilled Lemonade' is impressive.  

    Ok, this is on the want to try. Thanks

    Same here!  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
    ·
  • TjcoleyTjcoley Posts: 3,422
    Found the pics from last time I made this
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • reh111reh111 Posts: 161
    Dip the lemon halves in sugar before grilling, then make lemonade, using a simple sugar with honey (1/2 cup each water, sugar, honey - heat until sugar dissolves then cool) for sweetener.  A dozen lemons makes a good 3 quarts of grilled lemonade.  Garnish with a Rosemary sprig.  This is a recipe from Kingsford, which turns out great, very refreshing.  And just telling everyone you made 'Grilled Lemonade' is impressive.  
    ....and, when you add Grey Goose vodka, it's the shizzle!!!!!!!!!!!!!!!!
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  • TjcoleyTjcoley Posts: 3,422
    Tito's for me.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
    ·
  • lemonadelemonade Posts: 77
    I noted on two different cooking shows this past week or so that the host insisted on slicing lemons in half (along the equator) and grilling them along with the meat.  They both claimed that grilling the lemon actually "carmelizes" the lemon juice; I had trouble believing that but one show made a vinaigrette with the juice, and when it was squeezed out it definitely was browner than typical fresh lemon juice.
    So, yesterday afternoon I grilled one lemon while I was trying to re-season a problem wok, then used the chilled grilled lemons with lunch today.  Wow, great taste with the chicken!
    I will be doing this with chicken from now on, and will try limes the next time I grill fish.  Recommended.  
    direct, Indirect?  how long?  I have to try grilled lemons. Heck, look at my screen name

    Is it done yet? Is it done yet?
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  • TjcoleyTjcoley Posts: 3,422
    Direct, 350 degrees.  Keep a close watch, once the sugar starts to caramelize they can burn quickly especially over a hot spot.  Took about 10 minutes. Spent 5 minutes lid closed, then opened and moved them around the grill a lot to try and keep an even grill.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • boatbumboatbum Posts: 1,273

    Wow - what an idea.   Mrs boatbum is going to love this.    Will try this weekend.

    thanks

    Cookin in Texas
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  • My mouth is watering just thinking about it! Will try for sure
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  • blaccjackblaccjack Posts: 37
    I will be doing this. I need a good reason for all those lemons on my lemon tree.
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