Like many of the so-called recipes on 52SundayDinners.com, this is more of plan than a recipe. The approach to a Mixed Grill is simple.
Step 1 – Invite family and friends.
Step 2 – Secure your favorite meats and grillable veggies from the market.
Step 3 – Clean your grill. Don’t make me come over there. You’re putting your family’s Sunday Dinner on that surface. Make sure it is clean.
Step 4 – Trim and season your meat and vegetables.
Step 5 – Fire up your grille or smoker and cook your Sunday Dinner to your specifications. Chicken, shrimp, vegetables and more delicate items should cook at 300 degrees. Beef and pork, 375 degrees.
Following are some pics of a few Mixed Grills at our home. For meats, almost anything is possible, beef, pork, chicken, venison, sausage, shrimp and even fish.
Don’t be afraid to experiment with the vegetables. Most can be found on this site, such as asparagus, squash, zucchini, onions, tomatoes, mushrooms and even pineapples and bananas. For savory vegetables, a general practice of brushing with olive oil and using a seasoning such as Morton’s Natures Seasoning is always good. Salt, pepper and Cajun seasoning is also a family favorite.
On my smoker, which yields a nice golden brown color for poultry.
On my Dad’s grill in Oxford, Mississippi.
Add a salad and bread, such as Olive Rolls and you’re done. Let us know your family’s favorite.
Leave a Reply