Have you been looking forward to summer weather as much as I have? I can’t wait for Picnics on the Porch, Cookouts in the Backyard and Barbeques on the Patio! If it is raining you may need a gazebo or tent to keep your guests dry!
Do you have all the tools?
Meat thermometer
Meat fork
Basting brushes
Long Skewers for Kabobs
Grill tongs
Grill spatula
Grill cleaning brush
Spray bottle with water to douse flareups
Best proteins for grilling:
Beef: steaks, hamburger, kabobs
Poultry: chicken or turkey quarter or breast, Cornish game hen halves, kabobs
Pork: tenderloin, chops, baby back ribs
Fish and seafood: salmon steaks, tuna steaks, jumbo shrimp kabobs
Grilling tips for Beef
Warm steak up for 30 minutes
Put in high heat area to sear
Move steak to cooler area and cover
Check for level of doneness for your preference
Grilling Vegetables
Use grilling basket to cook asparagus. Baste with oil and light seasoning to taste.
Bunch a handful of long green beans. Wrap bacon around them to keep them from falling thru the grill slots.
Cut Cauliflower into 4 thick pieces lengthwise. Baste with a light sauce for 3 minutes per side on high heat.
Basting Sauces, Rubs and Marinades
Rubs are dry powdered or ground herbal mixtures. Brush the meat with oil then rub in 1 Tbsp herb mixture per 2 servings.
Marinades contain acid. Soak meats in them for periods of time in refrigerator only in stainless steel, glass or ceramic containers. Less time for thin cuts, more time for tough or thick cuts.
Sauces are brushed over the meat while it is cooking on the grill. Turn the meat to get the other side basted. Set aside some sauce for dipping later. Do not use basting sauce that has been contaminated by the brush used on raw meat. It may contain bacteria.
Happy Grilling!!!
