Does anybody ever cook vegetables?

garthb4903 · June 2019

I find it challenging to grill a steak and cook vegetables on the M, I tend to burn the vegetables unless I don't move and monitor the grill. How do you like to cook the veggies?

BigGreenKev · June 2019

Every single cook! 2 levels and can do those higher or lower if I need them to cook faster or slower. Romaine, fingerling potatoes, little peppers...

Botch · June 2019

I rarely do steaks or other very-high-temp proteins, so I cook the veggies on the side and just keep an eye on them. When I DO do a steak, I usually bring egg up to 350 or so, and bake the spud an hour or so before removing, raising the temp, and doing the steak. For steaks, the veggies, if any, are done on the stove (or raw, like peppers).

garthb4903 · June 2019

@BigGreenKev how do you setup your two levels, any pictures?

Carolina Q · June 2019

Stovetop. Steamed or sautéed. Baked potatoes in the microwave. Unless time and temp on the egg work out conveniently.

Markarm4119 · June 2019

After reverse sear of steaks while they are resting.
Cut up some zucchini, peppers, onions and mushrooms tossed in sesame oil, teriyaki and garlic and cook in grilling wok with holes in it. Nice crunch and tasty.
Bakers done prior to steaks, cook until yield with a light squeeze, put in cooler to hold then sear steaks.

GrateEggspectations · June 2019

You don’t make friends with salad.

JohnInCarolina · June 2019

By choice?

bgebrent · June 2019

Not once.

sumoconnell · June 2019

Is mayonnaise a vegetable?

Eggcelsior · June 2019

Markarm4119 said:

After reverse sear of steaks while they are resting.
Cut up some zucchini, peppers, onions and mushrooms tossed in sesame oil, teriyaki and garlic and cook in grilling wok with holes in it. Nice crunch and tasty.
Bakers done prior to steaks, cook until yield with a light squeeze, put in cooler to hold then sear steaks.

This right here. I will reverse at 250 with the plate setter (or whatever deflector) and then pull it once the meat hits temp. Once pulled, the egg bumps quickly to 375-400, so I’ll roast whatever vegetables for 8-10 minutes, tossing every 2 min (I have a grill basket). Then open the vents wide open and sear off the meat for 60-90 seconds per side.

YukonRon · June 2019

I wrap asparagus with prosciutto and add garlic with olive oil. Coarse ground salt and pepper just before serving. Fails to suck.

northGAcock · June 2019

Does a wok on an egg count?

OshawaDave · June 2019

garthb4903 said:

I find it challenging to grill a steak and cook vegetables on the M, I tend to burn the vegetables unless I don't move and monitor the grill. How do you like to cook the veggies?

You're not the only one. Typically, I cook the protein on the Egg and I'll do vegetables/garlic bread etc on the Weber. I will cook a baked potato on the Egg as they stay hot forever, giving me time to grill a steak or pork chop.

GrateEggspectations · June 2019

The key for me in cooking veggies and proteins on the same grill is timing. The trick is to gauge cooking time of the veggies, which can vary wildly (e.g., potatoes, asparagus, book choy, etc. - all very, very different) and to have them all finish around the same time as the protein. Very similar approach to wok cooking, whereby a single heat source is used to heat a variety of different ingredients. Challenging, but doable. Timing is key and yes, it will require some babysitting (or should I say barbie-sitting?).

northGAcock · June 2019

OshawaDave said:

garthb4903 said:

I find it challenging to grill a steak and cook vegetables on the M, I tend to burn the vegetables unless I don't move and monitor the grill. How do you like to cook the veggies?

You're not the only one. Typically, I cook the protein on the Egg and I'll do vegetables/garlic bread etc on the Weber. I will cook a baked potato on the Egg as they stay hot forever, giving me time to grill a steak or pork chop.

On a more serious note. I skewer my vegetables and grill along with proteins. Skewer separate from the meat....as stated, they will cook at a different rate. Also easier to turn if skewered. You have limitated real estate on the medium.....so place them around the edges (direct). I also love to due whole Vidalia onions this time of year. Cut the top and bottoms off, place in center of foil. Put a pat of butter and some bouillon (optional) on top and wrap. Bake on grill for a good 25-30 min. I also love grilled whole maters.You will find great joy there.

It’s a great time of year for vegetables (and next several months). Experiment.

fishlessman · June 2019

kebobs is as easy as it gets with beef. porkloin makes it easy as well, baked spuds and zuchinni and squash casserole. from a large

oyster mushrooms are not a veggie but oiled rubbed, and seared are as good as it gets, these were cross cut short ribs heavily salted and seared. this was off my mini

Image result for short ribs oyster mushrooms fishlessman

also cook a ton of corn on the gasser

HellrodKC · June 2019

Whenever I grill veggies, I basically follow the same "recipe" every time. It was inspired by this recipe from Serious Eats: http://https//www.seriouseats.com/recipes/2013/03/grilled-ratatouille-recipe.html
You can basically swap out any of the veggies for what you like. I tend to do squash, zucchini, onion, mushrooms, and asparagus. Once they are done, cut into roughly similarly sized pieces, and toss with a vinaigrette. Play around with veggies and seasoning to find what you like.
Best part is that it is just as good at room temp, so I cook veggies first, then protein afterwards!

johnnyp · June 2019

northGAcock said:

Does a wok on an egg count?

I co-sign this. High heat veggies at the end of a cook only takes a few extra minutes while the protien rests.

I'm partial to this recipe, btw. https://dizzypigbbq.com/recipe/wok-veggies/

RRP · June 2019

Not many, but we love fresh asparagus. I make "rafts" of them by pinning stalks together using wooden toothpicks. I just spray them with EVOO in a Mr Mister.

Image: https://img.photobucket.com/albums/v232/Ronald44/IMG_0220.jpg

mEGG_My_Day · June 2019

All the time - you just have to time it right. Things like tomatoes and sliced onions cook fast. Corn on the cobb and spuds take longer.

CtTOPGUN · June 2019

northGAcock said:

OshawaDave said:

garthb4903 said:

I find it challenging to grill a steak and cook vegetables on the M, I tend to burn the vegetables unless I don't move and monitor the grill. How do you like to cook the veggies?

You're not the only one. Typically, I cook the protein on the Egg and I'll do vegetables/garlic bread etc on the Weber. I will cook a baked potato on the Egg as they stay hot forever, giving me time to grill a steak or pork chop.

On a more serious note. I skewer my vegetables and grill along with proteins. Skewer separate from the meat....as stated, they will cook at a different rate. Also easier to turn if skewered. You have limitated real estate on the medium.....so place them around the edges (direct). I also love to due whole Vidalia onions this time of year. Cut the top and bottoms off, place in center of foil. Put a pat of butter and some bouillon (optional) on top and wrap. Bake on grill for a good 25-30 min. I also love grilled whole maters.You will find great joy there.

It’s a great time of year for vegetables (and next several months). Experiment.

Those foil pack sweet onions are one of my favorite sides! Any medley in a foil pouch works pretty good no matter the protein.

Buckwoody Egger · June 2019

Do this all the time! Foil pouches raised on a half grid for cooking. Depends on time / temp / vegetable and protein on when to start. Meat resting time also gives you leeway. Sometimes add butter or oil in pouch with seam on top. You can flip if needed. Once they are close, you can open the foil to slow it down and also even take out of the foil for some char. Some people want more char, some don’t.

SciAggie · June 2019

Cooking vegetables on the egg is no different than trying to cook multiple dishes in your home oven all at the same time - it’s a challenge. One solution is timing. One consideration is the temperature of your egg (oven). That’s why many of us have more than one egg - it allows you to cook foods in different temperatures or even different environments - as in direct or indirect. You mentioned monitoring the grill and moving the food. Well, that’s just being a good cook. Set it and forget it is for crock pots and Instant pots. Good rigs but live fire requires vigilance.

bgebrent · June 2019

SciAggie said:

Cooking vegetables on the egg is no different than trying to cook multiple dishes in your home oven all at the same time - it’s a challenge. One solution is timing. One consideration is the temperature of your egg (oven). That’s why many of us have more than one egg - it allows you to cook foods in different temperatures or even different environments - as in direct or indirect. You mentioned monitoring the grill and moving the food. Well, that’s just being a good cook. Set it and forget it is for crock pots and Instant pots. Good rigs but live fire requires vigilance.

Totally agree. And live fires take veg to the next level.

littlerascal56 · June 2019

The whole meal is done on my egg. We do a lot of potatoes, corn on the cob, asparagus, shrimp, lobster, fish, and multiple proteins.

fishlessman · June 2019

almost forgot, cedar planked mash potatoes

the trick is to really load them up, herbs, crema, bluecheese dressing, cheese, etc. then chill them overnight before cooking, it helps hold them up while the crust sets

1911Man · June 2019

I'll grill corn on the cob. Everything else I steam. I go for 'hot but crisp' when cooking any veggies. Unlike my sister that seems to go for 'cooked into oblivion'.

EagleIII · June 2019

Absolutely! Broccoli tops, tossed in olive oil and garlic salt, piled up in one of those vegetable basket things you set on top of the grate, so the veggies don't fall through. Also do Asparagus, mini bell peppers, taaters, cubed and tossed in olive oil, fresh rosemary, and parmesan. It is almost limitless. To the point made up above by many others, you just have to time it right and know, roughly, how long the vegie you are cooking normally takes to cook, so you hit it right with when your entrée is done.

Does anybody ever cook vegetables?

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