The Culinary Corner: Grilling 101

The Culinary Corner: Grilling 101 via Positively Smitten

By Lyndsey Fought

One of the best parts of summer is being able to enjoy outside. One of the best outdoor activities is grilling!

Here are a few pointers for good grilling:

Good Grilling Tips

  1. Keep your heat adjusted to medium, generally. If you’re using charcoals you’re going to want to let the flames fizzle out a bit. If you start grilling when the heat is too high or there are too many flames the outside of your product will end up charred and the inside will be raw.
  2. Utilize the lid on your grill, this will help cook your product thoroughly and keep the heat stable.
  3. Prepare your products beforehand so you don’t have to keep walking in and outside.
  4. Keep a thermometer with your grill! Gauge the temperature on your meats every few minutes. Chicken can go from succulent and juicy to overdone and dry pretty quickly; pull your meat off when it reads five degrees UNDER DONE. The carry over cooking will get it to its done temperature.
  5. Rest all meats.
  6. Keep extra sauces to brush on your product after grilling (make sure this ISN’T the same sauce used to marinade your raw meat).
  7. Remember you can use skillets or your grill as well so you don’t need to prepare “on-stove” dishes inside and grilled dishes outside; do it all together.

 

Simple and Unique Things to Grill:

  • Skewer chunks of pineapple and strawberries. Marinade for 30 minutes in a mixture of orange juice, a spritz of lime juice, an ounce of amaretto liqueur, and a sprinkle of brown sugar and ginger. Grill for 5 minutes, rotating a few times. Serve with whipped cream or a cream cheese dip.
  • Prepare pizza dough and toppings. Using a brush spritzed with oil, brush your grill. Stretch your pizza dough using oiled hands, wipe hands clean, lay down your pizza dough on the grill. Put lid on grill for 2 minutes, open the grill and apply your toppings. I prefer circles of fresh mozzarella, some pepperoni and maybe some green olives. Let warm through until the cheese/toppings are bubbly or warm. Once the crust is done it should lift away from the grill easily. If you are hesitant about applying dough directly to the grill, place a sheet of foil down.
  • Literally any vegetable is delicious grilled! Try it! Brush the vegetable with some oil and throw it on the grill until it’s lightly browned and caramelized. My favorites: asparagus, carrots, broccoli.
  • Place large tortilla on the grill, sprinkle with cheese (I pick pepper jack), diced green chiles or jalapenos, pica de galo, and some chopped avocado. Fold over while still soft and allow to heat through. Cut up and serve with sour cream.
  • Place oyster, clams, and/or mussels directly on grill until they pop open. Drizzle with the following mixture after they are removed from grill. Clarify butter and add a mashed clove of garlic, a chiffonade of basil and a squeeze of lemon; warm slightly in microwave about 15 seconds. Season with salt and pepper if desired.
  • Slice pound cake in one inch slices, spread with butter, and grill for 2 minutes on each side. Skewer raspberries and blackberries, roll in sugar, grill for 1-2 minutes. Top the cake with the grilled berries and add a dollop of whipped cream.

About Lyndsey:

I have too many interests and I get easily distracted, so I haven’t completed a single thing in my life. Yay, hyperboles! I have been to culinary school and I like baking cupcakes. I write the beginnings of too many novels. I am driven by ambition and delayed by perfectionism.

I would like to travel the world, learn from others, write some best sellers, and have a restaurant or bakery someday. I am a Slytherin. I like the tenth Doctor best (followed by ninth). I am too obsessed with Downton Abbey and the whole etiquette of that era. I never forget to be awesome!

1 Comments

  1. These are SUCH great tips that I definitely will be using. Thank you for answering all the questions I didn’t realized I had about grilling (I’m fairly new to it — and not very confident.)

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