It's summer and the barbeque is busy nearly every night. From my not so distant past, the only thing I can think of to BBQ is beef, pork, hot dogs. I can eat all of that stuff, but I have been gaining weight :faint: . I have plenty of restriction. It's not the quantity. It's what I've been putting in my mouth.

Now, I have to admit that I've been eating some other bad things, too, but I'm working on that. What I need help with here are some tasty band-friendly BBQ ideas

Got any?

Instead of beef or pork or hotdogs, BBQ some chicken with sugar free BBQ sauce. (I like the breast the best) Also veggie kabobas are great! Buy some wooden skewers (almost any grocery store has them near the BBQ section) and slice up squash and zuchini and carrot and onion and peppers, put a little garlic poweder and brush with olive oil. Very tasty! It only takes a few min to grill them and get a nice crunchy but cooked texture.

Fish like tuna or halibut steaks are great on the grill, I am not yet banded so I am not positive if you can have steak type fish like swordfish.

I use boneless/skinless chicken thighs, they aren't as dry as the breast.

I'm with Betty, I have to have the dark meat of the chicken, breast is too dry and sticks in my pouch if it's not dressed in some sauce. If you make kabobs using wooden skewers, make sure you soak them for a while in hot Water so they don't burn up.

I marinate orange roughy in lite FF italian dressing, make a crust of italian bread crumbs, then cook it on the grill...on a grill tray for fish and veggies. I don't love fish, but I do LOVE this, as does the rest of my family.

I smoke a whole turkey or turkey breast on the weber grill. Everyone loves that. I always cook my turkey outside on thanksgiving, even if it's snowing, it free's up my oven for other stuff, and the smell drives my neighbors crazy... in a good way...

If I make veggie kabobs, I use chicken or shrimp for the meat, and also brush them with FF italian dressing, the smokey grill with the zesty dressing tastes awesome!

Chop up some mixed veggies, I've even used the frozen veggies, (I can't do the broccoli), toss with some spices and olive oil. Wrap in foil or place in a throw away foil pan, close up, but put a couple of holes in the foil. Shake or stir often, cook until tender, low-med heat.....Yum, goes with chicken, pork, beef, or fish, and it's healthy.

Kabobs, fajita meat & veggies, sear some ahi, shark or swordfish steaks, "hobo dinner" - chicken cuts & veggies all wrapped together in foil with butter & seasoning. Many fruits are very good grilled - tomatoes, pineapple, peaches, bananas.

Mmmm that sounds really good right now... this thread is making me very hungry for grilled food!:hungry:

Chop up some mixed veggies, I've even used the frozen veggies, (I can't do the broccoli), toss with some spices and olive oil. Wrap in foil or place in a throw away foil pan, close up, but put a couple of holes in the foil. shake or stir often, cook until tender, low-med heat.....Yum, goes with chicken, pork, beef, or fish, and it's healthy.

BBQ / OVEN FISH

Make a double thickness foil parcel to hold a whole fish. Fill the cavity, and over & under the fish with washed stalks of parsely and dill (I use about 4 to 6 of each, more if a large fish), 1 thinly sliced lemon (skin on) and 1 thinly sliced onion (rings). Close foil tightly.

Cook gently on BBQ grill, or in oven until done. Discard trimmings. Enjoy steamed fish with whatever salad or vegetables you like.

Works great with trevally, snapper, roughy, butterfish etc. Also works well with fillets of firm textured fish - salmon, blue grenadier, swordfish etc.

RISSOLES

Mix about 500g - 1kg (1 to 2 lb) good quality low-fat beef mince with one packet French Onion Soup powder (the kind that makes up 1 litre (4 serves) of soup - not individual cuppa soups). Shape into rissoles / small patties about 1/4 cup each. Chill 30 mins before cooking.

OPTIONAL: Add any or all of the following: a splash of Worsestershire sauce, tomato sauce, garlic, minced parsely, 1 egg, 1 minced onion and some breadcrumbs (enough to restore texture if egg & onion are added). I used to always add these things - but now don't usually bother - the plain burgers are yummy enough.

Rub asparagus in EVOO, back and forth on a cutting board to work it in. Sprinkle with garlic salt. Wrap in prosciutto, grill until bright green.

Bacon-wrapped shrimp. Sounds like an odd combination but it's absolutely delicious.

I make home made gyros (100% lamb, I don't do red meat) on the grill rotisserie. Yum!

Stuffed chicken - can use whatever cut you prefer. Just cut in half width-wise and stuff with your choice of things - I use asiago, parmesaon, butter pats, garlic, etc. Sew or pin (toothpicks) closed, wrap in foil, and another pat of butter and perhaps some chicken broth, and grill.

We've been marinading chicken and pork in a sesame ginger marinade. They BBQ wonderfully and are relatively low in bad things.

Best salmon I ever had was BBQ'd.

Chicken Shish Kebab would be good. Bell Pepper, Onion, Chicken. BBQ. Serve in a pita bread (You don't eat the bread). Put some salad on it and a healthy shake of chilli sauce (and garlic sauce if you like it).

The sauces do add some sodium which you don't need, but every now and again doesn't hurt.

Lobster cooked on the grill is outstanding too!

Variation on HarleyNana's veggies:

Chop up some mixed veggies, I've even used the frozen veggies, (I can't do the broccoli), toss with some spices and olive oil. Wrap in foil or place in a throw away foil pan, close up, but put a couple of holes in the foil. shake or stir often, cook until tender, low-med heat.....Yum, goes with chicken, pork, beef, or fish, and it's healthy.

Slice any fresh mixed veggies (mushroom, eggplant, capsicum, thin sliced potato, onion are a great combo) and toss in olive oil and herbs a la HarleyNana. Then just cook straight on the BBQ hotplate - mmmm - they get the lovely grill taste as well as the herbs - it's like they've been dressed with a BBQ sauce. Push aside the eggplant skins if they get stuck.

Thanks for all of your delicious suggestions. I'm stopping at the store on the way home from work tonight. Let the BBQ'ing begin!:hungry:

This is what I make and my family loves it ALOT!

I take my chicken what ever part ya wanna cook lol We do legs and Breasts~

I take vinegar white- and garlic-what ever herbs ya want- Soak your Chicken in it an hour or overnight- just put it on the grill...

It lock in the juice and Tastes great and no need for High cal sauces!

YUM!

Nana~

Last night, I BBQ'd chicken thighs. I soaked them in teriyaki sauce for about an hour, and it was wonderful! Why didn't I do that a long time ago?

Nana - vinegar? Just plain vinegar, or one of those flavored ones? Sounds interesting.

Keep the suggestions coming!