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Instructions
- I don't know about you, but after a LONG winter on the east coast the spring sun on my face is so incredibly refreshing!! Seriously, the first day I could be outside cooking I was. My poor husband has to go through this every year...the sun kind of warms up (50 degrees) and you would think it was mid August because I'm ready for the beach, pool, grill, yard work, etc. I guess I get a little cabin fever after a long winter.
- So, for anyone that is like me...I wanted to give a couple fun grill facts and fun ideas.
- Cooking Tips: 1. You can do one of two things to prep your grill grates. You can rub half of an onion over the grates to prevent things from sticking or oil the grates before grilling. If you are using an onion, just cut it in half and rub aways. If you want to oil (olive oil, coconut oil, veggie oil) the grill grates simply take an oiled paper towel and brush it over the grates 2. DO NOT grill frozen meat. Meat should always be thawed prior to grilling!! 3. Aim to only flip the meat once. You want to develop flavorful grill marks on the meat, and if you constantly mess with it then you have defeated the purpose of grilling. 4. DO NOT press down on burgers or any meat while grilling. You just removed all the juices by doing that, leaving you with a dry piece of meat.
- Cooking Times: 1. When cooking BEEF a boneless steak should take about 12-18 minutes for medium rare; bone-in steak should take about 11-18 minutes for medium rare; and hamburger patties should take about 10-15 minutes (remember only flip once). 2. When cooking PORK a pork chop should take about 8-12 minutes or until you see clear juice when you temp the meat; hot dogs (yes y'all good old fashion beef franks) should take about 3-5 minutes; and finally for all my Italian friends on the east coast uncooked sausage should take about 10-12 minutes. 3. When cooking CHICKEN a chicken breast should take about 8-12 minutes (small tip Italian dressing marinade is wonderful prior to grilling); chicken legs (because there is an inner child in all of us who would love these) should take about 25-30 minutes and rotating every 5 minutes; and finally chicken wings should take about 15-18 minutes or until juices run clear. My cousin Lee and I thrown down wings like nobodies business, so in other words we are up to a wing challenge! When cooking FISH a half inch fish filet should take about 4-6 minutes and starting skin side down; and finally shrimp should only take about 4-6 minutes or until pink and curled up. It is very important not to over cook the shrimp otherwise it will taste like a pencil eraser (not that I was that kid that ever chewed on my pencil eraser in class, haha).
- Grill More Than Meat: 1. One of my favorite things to grill is PIZZA!!! Yep the east coast is rubbing off on me. I'm going to attach my grilled pizza recipe below incase you feel the need for adventure. 2. Another favorite is to grill FRUIT. First off it is healthy for you, and second the heat caramelizes the fruit bringing out all new flavors. Some of my favorite fruits are pineapples, peaches, and wait for it bananas! 3. My final favorite is VEGGIES. Guys, skip the chips or frozen fries when it comes to grilled burger sides. Cut up some zucchini, squash, romaine lettuce (halved lengthwise), mushrooms, onions, asparagus, red or green peppers, corn, potatoes, and finally my odd one avocado. Simple olive oil and salt and pepper on most of these make for a delicious side!
- These are some of my grilling tips and ideas. I hope they helped you transition from gloomy winter to warm spring! Enjoy!!!
Recipe Notes
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