RIBS!!!!
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defintely ribs but you have to have good BBQ sauce
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Actually Swordfish.
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BANGUS
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Chicken, Ribs 2nd, i dont like Salmon
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salmon with lemon
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STEAK and chicken
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Smoked Salmon
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shrimp
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ribs and chicken both marinated in mojo sauce
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steak it is amazing
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STEAK!
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2lb hamburger, 1lb zesty itilian sausage, 1 package of onion soup mix, mix well, make patties, girll and serve
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i likes mah gold teefs on mah grill
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jk, lol
whatever, get a sense of humor

RIBS………..I am terrible at grilling BTW.
Brats are good also
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My favorite is Rib-Eye……
Out of your choices, I’d have to say Chicken.
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Ribs are definetely yummy and the best when grilled
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chicken . i’ve never had barbecued salmon and ribs barely have meat on them
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from your list, i would chose ribs……my favorite though is smoked sausage w/bbq sauce, pork chops, and an onion split in half with just butter and garlic on it………yum!!!!
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Ribs by far. Love dem crispy boneless ribs.
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I love them all!!! Salmon sounds amazing right noe! Smoked Salmon is the best!
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chicken with honey mustard sauce, and i love salmon on the grill with onions and a pinch of lemon and pepper mmmmmmmmm good
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YUM! salmon— try placing sliced lemons on it,then dot with real butter. grill as usual….
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chicken
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Steak and corn on the grill
Salmon-put it in the oven in foil w/butter and onions and garlic
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Ribs, done on charcoal in a Weber kettle.

Shrimp wrapped in bacon. A little tricky, but yum yum.

Steak.

I use my gas grill more than my stove top–12 months a year.
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ribs with bbq sauce or teryaki chicken
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salmon in foil with a touch of rosemary [:
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Chicken. Bake the samen in oven. Put seasoning.
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I’m not a salmon fan, but my mother enjoys it broiled. As for me, I like to grill thin sliced boneless chicken breast, moderately seasoned with Adobo or a salt free seasoning mix I found, or brushed with a sugar free teriyaki sauce. Or a combination of seasoning and sauce.
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Louisianna BBQ ribs. And I know lots o’ ways to fix great tasting salmon, but you may already know them.
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ribs chicken ribs chicken uhhhhhh ribs!!!! baked salmon is good too
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Chicken is my favorite on the grill…ribs are better smoked. As for salmon…my favorite way to eat it is poached!
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Persians consistently have a fatty, well-marbled flank, but Siamese, Maine Coon and Russian Blue can all be wonderful with the right sauce accompaniment.
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fav is either a big juicy steak or pork loin, but here is an awesome salmon recipe I use often in the summer
Grilled Salmon Steaks
Recipe courtesy Alton Brown

4 salmon steaks 1-inch thick
1 teaspoon whole cumin seed
1 teaspoon whole coriander seed
1/2 teaspoon whole fennel seed
1 teaspoon dry green peppercorns
Sea salt or kosher salt
Canola or olive oil to coat steaks

Prepare grill by lighting 4 quarts of charcoal (1 starter chimney’s worth), or turning gas grill to medium-high.
Examine steaks for pin bones by rubbing fingers over surface of meat. If found, remove with bone tweezers or pliers reserved for culinary uses.
Using a sharp paring or boning knife, trim bones from the cavity side of the steak. Trim the stomach flaps so that 1 side is missing about 2 inches of skin and the other, 1 inch of meat. Roll the skinless section up into the hollow of the cavity, then wrap the other around the outside to form a round resembling a filet mignon. Tie in place with 2 passes of butcher’s twine. (Do not tie it too tight or fish will pop out during cooking.)
Combine cumin, coriander, fennel and peppercorns on a double thick piece of aluminum foil and toast over grill, shaking gently until seeds become fragrant. Crush seeds in mortar and pestle or pour into spare pepper grinder. Coat steaks lightly with oil, season with salt, then liberally grind toasted seeds on both sides of steaks.
Quickly wipe hot grill grate with a rag or towel dipped in a little Canola oil, then grill fish to medium rare, about 3 minutes per side. (Fish should be well colored on the outside and barely translucent at the center.
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Deff. RIBS
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Honey glazed chicken wings
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Here are a few Salmon recipes that are good! Enjoy!!

Maple Salmon

INGREDIENTS
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon

DIRECTIONS
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400 degrees F (200 degrees C).
Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

BlueBerry Grilled Salmon

INGREDIENTS
1/2 cup chicken stock
1/4 cup balsamic vinegar
1/4 cup orange juice
1 teaspoon honey
1 tablespoon cornstarch
1/4 cup chicken stock
1 cup fresh blueberries
2 teaspoons chopped fresh chives
4 (6 ounce) salmon steaks
2 tablespoons olive oil
salt and pepper to taste

DIRECTIONS
Pour 1/2 cup chicken stock, vinegar, orange juice, and honey into a saucepan. Bring to a boil over high heat, then reduce heat to medium. Dissolve cornstarch in 1/4 cup of chicken stock, and stir into the simmering sauce. Cook and stir until the sauce thickens and turns clear, 1 to 2 minutes. Stir in the blueberries and chives, and keep warm over low heat.
Preheat grill to medium high-heat.
Brush salmon with oil, and season to taste with salt and pepper. Grill until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with blueberry sauce.

Mediterranean Salmon

INGREDIENTS
1/2 cup olive oil
1/4 cup balsamic vinegar
4 cloves garlic, pressed
4 (3 ounce) fillets salmon
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh basil
1 1/2 teaspoons garlic salt

DIRECTIONS
Mix together the olive oil and balsamic vinegar in a small bowl. Arrange the salmon fillets in a shallow baking dish. Rub garlic onto the fillets, then pour the vinegar and oil over them, turning once to coat. Season with cilantro, basil, and garlic salt. Set aside to marinate for 10 minutes.
Preheat your oven’s broiler.
Place the salmon about 6 inches from the heat source, and broil for 15 minutes, turning once, or until browned on both sides and easily flaked with a fork. Brush occasionally with the sauce from the pan.

Grilled Salmon Kyoto

INGREDIENTS
1/3 cup soy sauce
1/4 cup orange juice concentrate
2 tablespoons vegetable oil
2 tablespoons tomato sauce
1 teaspoon lemon juice
1/2 teaspoon prepared mustard
1 tablespoon green onion, minced
1 clove garlic, minced
1/2 teaspoon minced fresh ginger root
4 salmon steaks (1 inch thick)
1 tablespoon olive oil

DIRECTIONS
In a shallow glass baking dish, combine soy sauce, orange juice concentrate, oil, tomato sauce, lemon juice, mustard, green onion, garlic, and ginger. Place salmon in marinade, and turn to coat. Cover, and refrigerate for 30 minutes to 1 hour.
Preheat an outdoor grill for high heat.
Remove salmon from marinade. Pour marinade into a small saucepan. Bring to a boil, and cook for 1 minute.
Lightly oil the grill grate. Brush or spray salmon with olive oil. Cook on grill for 5 to 10 minutes, or until fish flakes easily with a fork. Turn salmon once, and brush with boiled marinade halfway through cooking time.
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I like to marinate my chicken in olive oil,,,parsley,,,sage rosemary and thyme……for a couple of hours before putting on the grill,,,I got this idea from the song by Simon and Garfunkle and by George,,,it really turned out great!….so that is the way I make it now….

Salmon with lemon juice and olive oil,,,but I do have to be in the mood for fish……I do not like ribs,,I like the bar b q sauce on them, but the meat is just not to my liking,,my DH loves them…I’d rather have my bar b q sauce with chicken….

My DH just got a new Weber grill and he is really into making grilled food right now….we live on the Coast so the weather is always grilling weather…. : )
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Me!

Oh, wait. Misread that. Sorry.
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Salmon on the grill? You betcha !!! One of my favorite recipes: A whole salmon, (about 6 lbs or so) cleaned and washed of course. Lay it on a large sheet of aluminum foil with some butter under it. In the body cavity put sliced lemon, onions and pats of butter. Do the same thing on top of the fish. Season with salt and fresh ground black pepper. Wrap it up in the foil and pop it on the grill. It’s fantastic. By the way, use real butter, not margarine. Enjoy.
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Used this recipe in Oregon several times a year when I caught salmon or steelhead.

ribs, but chicken is good also on the grill
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bbq chicken in a nice marinade. mmmm, now I want summer
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i like chicken that grill.
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I’m a steak fan myself. I cook lots of different stuff but I’m afraid I still can’t keep the salmon in one piece.
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One of our favorite ways to do salmon is on a cedar plank. We build a direct-medium fire (just like you do for steaks, boneless chicken breasts, etc.) then put the salmon on a cedar plank that’s been soaked in water for about an hour. We then grill for about 15-20 minutes. It is outstanding.

Before putting the salmon on the cedar plank we coat it lightly with olive oil or Pam for Grilling, then season with a little fresh dill, salt and pepper.

Another favorite is boneless chicken breasts seasoned with a nice rub (we like Durn Good Seasoning) then grilled using the cookout calculator at charcoalbob.com to give us grilling times that will keep the chicken moist and juicy.

After grilling we like to put a little of our favorite bbq sauce in a dish to use as a dipping sauce (like you would shrimp sauce).
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http://www.charcoalbob.com