What do you do when the days start getting warmer and nicer? Obviously you take things outdoors, light the grill and eat. I was able to add some grilling into this weekend. Grab a few friends, a few cold drinks, your meat of choice and go for it. For those of you that might not be pros around the grill, I am going to share a few tips and tricks. A few things that I think you should know and a few things I have learned along the way.
Everyone has their own grilling style and preference. I prefer to use a gas grill or a charcoal grill but there are other options based on meat selection and preparation. Cheating on this one but here are some examples. The fuel or pellet types can have different aromas such as hickory or applewood, adding to the flavor of the meats.
There are a couple of things that one must have at hand when grilling. I do recommend getting out your favorite ”look who’s cooking” apron just for flare, but I digress. The basics are cooking spray, a grill brush, a spatula, tongs, a meat thermometer and for some a spray bottle. You always want to start with a clean grate and to prevent meats from sticking or burning on the hot surface you can prep with cooking spray. It will burn off a bit but it makes for an easier clean up. Depending on your type of grill there may be open flames and the spray bottle can help get any back under control in a pinch.
The possibilities are endless when it comes to what you can grill. Bet you didnt know you can cook and entire meal from main course to sides, breads and desserts if you have the creativity and the right tools. A simple example is a meal with chicken for the main dish, grill baked potatoes and grilled veggies, skillet cornbread, and skillet cobbler. I could go on for days with combos but instead I am going to list a few Youtube links to give you some delicious ideas. If you are ever stuck, the internet will provide.
You will figure things out as you experiment more and try new options but I will give you some helpful tips. I cant say that these will blow your mind because they are so new and crazy. They might not be anything you haven’t heard before. But a quick refresher never hurt any body.
- Always monitor your grill temperature, your internal meat temperature and your open flames. It is easy to get distracted and heat can build quickly. This and be dangerous but mainly it will burn whatever it is you are trying to enjoy. Few people like burnt as a flavor.
- When it comes to meats, know what your internal temperature should be or approximately how long you should be cooking each piece on each side. Keep in mind that some meats also have a rest time to keep in juices before they are cut and served.
- Dont over do it on the turning or flipping. Burgers if not prepared right and over-flipped can fall apart. Chops and steaks really only need to be flipped 2–4 times. I know you have all seen those perfectly crisscrossed grill marks. Keep that in mind.
- Woks, grill baskets, potato racks are your friends. They keep those smaller veggies from slipping into the flames. If your gill has an elevate rack, you can use it to your advantage for the faster cooking items also or so that the flames are not directly on your veggies if you dont prefer char.
- Marinaded meat is best if left for 2-4 hours. Some meats can even be prepped 24 hrs in advance depending on the cut and size of the piece.
- If you enjoy a good kabob or corn on the cobb you want to soak them before you cook. Soaking the kabob skewers keeps them from burning on the grill. Soaking corn in their husks keeps in the sweetness.
- Dont be afraid of flavor. Basting with butter and herbs, salting, spices. If you are adding spices, add them right before you remove the meat from the grill so you know for sure its seasoned
I think that is really all I have for you. All that is left is to hit the stores and grab what tickles your fancy. Invite your family, maybe turn on some good music, and lite those flames. Be careful and have a good time and good eats.
The Distracted Damsel 