Quote:
Originally Posted by jrc
Any advice on a grill-able starch? We always fall back to baked potatoes or corn on the cob with our steak tips, fish or chicken.
I don't mind precooking but pots and pans on our grill is a PITA.
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PITA =
Took me a while to get.
Grilled sweet potatoes might be good. I haven't tried them... yet though. Par cook ahead of time or cook low and slow, slice longways, spritz lightly with oil, season and grill to your liking.
I suspect you can also do sweet potatoes as Lady Jane suggested in a foil pouch. Slice in some onions with them...
While eggplant isn't a starchy food, it is a wonderful side dish. I peeled it, cut it longways, spritzed with canola oil, seasoned and grilled on med to medium-high until done. Shaved Parmesan to top it off just before removing from grill. D-lish!
This weekend I will try butternut squash using this method.
Occasionally we will grill those square hash brown patties for a side dish. Quick and easy!
I have a
Fox Run Olive Oil Mister that I use with canola for grilling. It works great! I like that you pressurize it yourself and that it doesn't have propellants.
Canola oil works well because it can handle the high heat of a grill.
Brown rice is a wonderful do-ahead side dish. (I use Alton Brown's baking recipe, minus the salt.) Unlike white rice, it stays separate. I make a big batch and freeze it, taking out what I need for meals. I haven't tried it on the grill yet, but it should reheat well in a foil pouch with some extra liquid for moisture.