I know that A lot of folks will be out on the grill working hard this weekend. Here are a few things that you will need to make your grilling experience the best that it can be. Follow these steps and your family will be raving over your holiday grilling skills for years to come.
If you want to get the best flavor when grilling charcoal is the way to go! Get your charcoals in the grill, get a fire going and you’re ready to go. Hardwood charcoal usually gives off the best flavor. Briquets that contain lighter fluid will change the flavor of your meat. You should also throw some newspaper in the mix to help get your flames started. Overall, I think charcoal grills give create better tasting food with a great smell.
If you do decide to go with a gas grill, make sure that you have ample propane in your tank. Most propane grills will let you cook more food at a faster pace, and is also more convenient. You can control your temperature with the turn of a dial on a gas gril, and you can still use wood to get that smoky flavor.
Don’t Forget About Your Accessories:
If you’re going to be a grill master you need the right tools and accessories. Having the right tools can separate the men from the boys when standing in front of the grill. It will also make your grilling easier. Make sure you have a pair of quality tongs so you can grab everything on the grill including smaller pieces of meat and vegetables. Also, a spatula is going to be needed to flip your meat. Use a large stainless steel fork to turn over the food that may be a little more difficult. Use a digital thermometer to make sure that your meats are reaching the proper external temperatures. Keep a grill brush handy to make sure that you get all of the extra food and “guck”off of your grill. Grill wipes will come in handy too. After you have brushed everything off of the grill you can use the wipes to help with the clean up process.
Here are a few grilling recipes that you can try if you want to spice up your family barbecue this weekend. Try something different besides the standard burgers and hotdogs.
Honey Mustard Grilled Chicken:
- 1/3 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons mayonnaise
- 1 teaspoon steak sauce
- 4 skinless, boneless chicken breast halves
- Preheat the grill for medium heat.
- In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
- Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!
MARINATED CHICKEN KABOBS
- 1 cup vegetable oil
- 1/2 cup soy sauce
- 1/2 cup light corn syrup
- 1/4 cup lemon juice
- 2 tablespoons sesame seeds
- 1/2 teaspoon garlic powder
- garlic salt to taste
- 4 skinless, boneless chicken breast halves – cut into 1 1/2 inch pieces
- 1 (8 ounce) package fresh chopped mushrooms
- 2 onions, quartered
- 1 green bell pepper, cut into large chunks
- In a medium bowl, blend vegetable oil, soy sauce, light corn syrup, lemon juice, sesame seeds, garlic powder, and garlic salt. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 2 hours.
- Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken onto skewers alternately with mushrooms, onions, and green bell pepper. Pour marinade into a saucepan, and bring to a boil. Cook for 5 to 10 minutes.
- Place skewers on the prepared grill. Cook 15 to 20 minutes, turning frequently, until chicken is no longer pink and juices run clear. Baste with the boiled marinade frequently during the last 10 minutes.
BEER BUTT CHICKEN
- 1 cup butter
- 2 tablespoons garlic salt
- 2 tablespoons paprika
- salt and pepper to taste
- 1 (12 fluid ounce) can beer
- 1 (4 pound) whole chicken
- Preheat an outdoor grill for low heat.
- In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
- Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
- Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).
- 3 pounds lean ground beef
- 4 ounces blue cheese, crumbled
- 1/2 cup minced fresh chives
- 1/4 teaspoon hot pepper sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon coarsely ground black pepper
- 1 1/2 teaspoons salt
- 1 teaspoon dry mustard
- 12 French rolls or hamburger buns
- In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
- Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
- Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.
MARINATED BARBECUED VEGETABLES
- 1 small eggplant, cut into 3/4 inch thick slices
- 2 small red bell peppers, seeded and cut into wide strips
- 3 zucchinis, sliced
- 6 fresh mushrooms, stems removed
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup coarsely chopped fresh basil
- 2 cloves garlic, peeled and minced
- Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.
- In a medium bowl, whisk together olive oil, lemon juice, basil and garlic. Pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.
- Preheat an outdoor grill for high heat.
- Place vegetables directly on the grill or on skewers. Cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.