Larry Gude
Strung Out
Toss...
...the 'gus into a suitable container and drown it in Italian dressing.
Grill everything else first.
Give grill a quick brushing.
I oil the grate for pretty much everything but you don't need to with 'gus because of the dressing. It will flame some, so be aware.
Throw 'gus on grill, med flame, and give it about 1 min, start rotating it, another minute, rotate, and so on for about 4 mins, TOPS, total time.
Gotta use tongs and try to be careful that they don't turn sideways and fall through the grate. One or two will, no big deal. Unless you are, well, a person who likes everything just so, don't be bothered with uniformity because it's like lining up toothpicks. Just snatch 'em up with the tongs and just try and get them rolled a bit.
4 mins, you're done. Time to eat!
If you go much longer in an effort to get each and every stem grill marked, you' ll end up with soft, burnt tasting mush.
I haven't tried doing them on an upper rack nor have we tried, say, a grill pan in an effort to have more control over how they get turned and/or to avoid any fallin gthrough the grate. The reason is, what we do now is QUICK and does the job; grilled' gus is great.
K_Jo said:
...the 'gus into a suitable container and drown it in Italian dressing.
Grill everything else first.
Give grill a quick brushing.
I oil the grate for pretty much everything but you don't need to with 'gus because of the dressing. It will flame some, so be aware.
Throw 'gus on grill, med flame, and give it about 1 min, start rotating it, another minute, rotate, and so on for about 4 mins, TOPS, total time.
Gotta use tongs and try to be careful that they don't turn sideways and fall through the grate. One or two will, no big deal. Unless you are, well, a person who likes everything just so, don't be bothered with uniformity because it's like lining up toothpicks. Just snatch 'em up with the tongs and just try and get them rolled a bit.
4 mins, you're done. Time to eat!
If you go much longer in an effort to get each and every stem grill marked, you' ll end up with soft, burnt tasting mush.
I haven't tried doing them on an upper rack nor have we tried, say, a grill pan in an effort to have more control over how they get turned and/or to avoid any fallin gthrough the grate. The reason is, what we do now is QUICK and does the job; grilled' gus is great.
Thanks!! We have an asparagus steamer that's da bomb, but I looooove grilling stuff! 
