Tag: Summer Grilling

Grilling Tips and Tricks For Everyone

Chef John’s 7 Laws of Grilling has something for everyone if you’re looking for tips, tricks or recipes to make your backyard grilling the talk of the town (or at least the neighborhood).  We thought we had it all down just right, and boy were we wrong!  Summer quickly approaches, and now is the perfect time to take some continuing education to be sure your grilling game and recipes are in tip-top shape to wow your family… and your friends once we no longer have to be socially distant.

Let’s face it – there’s very little that beats a warm, clear Louisiana day manning a smoky grill preparing your friends and family to be impressed with your primitive fire-meets-meat skills. Of course, grilling isn’t just about meat – like we said, there’s something for everyone, so these recipes also cover vegetables and even bread.  Fire was one of mankind’s greatest discoveries, and now with these tips and recipes, you can consider yourself above the pack as you continue the tradition of facing off with fire to provide a delicious dining experience for those you hold dearest.

  1. Temperature Check!

Don’t guess, use a thermometer! Nothing is going to kill your grilling reputation than undercooked Grilled Greek Chicken– make sure it’s 165° before you serve it!

  1. Bread Meets Grill

That’s right – you’re not dreaming.  While your grilled meats rest, toss your bread over those hot coals and impress your guests with your grilling mastery. Try grilled bread with these Lamb Merguez Sausage Patties.

  1. Watch the Fat!

Meat on its way for grilling is great with internal marbling, but fat not trimmed down to under ¼ or less is going to flare up and cause a fire. Unless you want your guests running for the extinguisher, be sure you trim down your meat when you hook up these Grilled Flap Steaks.

  1. Don’t Spend Tons on Tongs

As fun as fancy, futuristic tongs might be (and make you look), nothing works better than a long, durable, CHEAP pair of metal tongs. Ask a line cook if you don’t believe us – these are available at restaurant supply stores & are ready for your Grilled Spanish Mustard Beef.

  1. Skip Oiling Veggies

No one likes that fuel aftertaste – Chef John explains that excess oil drips and vaporizes causing that turn-off.  So instead, try wiping the grates with a little oil, skip it on the veggies and then drizzle later.  Try it with our favorite, Mexican Grilled Corn.

  1. Aprons are Out

You wanna look like a pro at the grill, right?  Unless you’ve got a funny apron to improve the cool factor, stick to an old t-shirt if you’re worried about stains.  Your guests will love you even more if you dare to wear only a t-shirt when grilling up this Barbecue Chicken.

  1. Mind Your Manners

Don’t be that person that offers unwanted advice when someone else is making your dinner.  There’s a code, folks!  Rather than stepping on your host’s feelings, maybe share this article with them.  But a word to the wise – do it a week or so after you eat.  If you do it while they’re grilling, it’s your fault if you get burnt chicken… or worse, exiled from the next cookout!

For more delicious recipes, click here.

 

Grilled Bison Burgers Worth Trying

Are you tired of your basic beef burger? Look to Allrecipes for a delicious alternative: Grilled Bison Burgers! Bison are North America’s largest land animals, and for hundreds of years, bison have served as the most significant animal to many North American indigenous peoples. Skins were used for clothing and shelter, bones used for broths and then tools, and meat for plentiful meals and fat for making things like soap. Each animal typically weighs anywhere from 1,000 to 2,000 tons, depending on sex. A bison typically stands at a stature of 6 to 6.5 feet tall and 10 to 12.5 feet long. The hump between a bison’s shoulder is made up of muscle, supported by long vertebrae.

Low in fat, grilled bison burgers contain 90% lean and only 10% fat. Bison meat can be found in many grocery stores, warehouse retailers, natural food stores, local butcher shops, and online. If you have difficulty locating bison meat near you, BisonFinder is the first app dedicated to locating quality bison meat and byproducts near you. It can be downloaded from the iTunes or Google Play stores for free.

For this particular recipe, you will require an outdoor grill, a bowl, a baking sheet, aluminum foil, and a meat thermometer.

INGREDIENTS

DIRECTIONS

Begin by preparing the outdoor grill. First, lightly oil the grate of the grill with olive oil cooking spray. Preheat the grill to a high heat. For safe cooking conditions, a good rule of thumb to follow is to allow the grill to heat for about 15 minutes before beginning any grilling.

As your grill preheats, use this time to make your bison patties. If not yet ground, grind your bison meat. Once this is complete, take your ground bison meat, Panko crumbs, egg, Worcestershire sauce, hot sauce, garlic, and pepper and mix them together by hand in a bowl. Separate the resulting mixture into fourths, forming 4 patties. Place the patties on your baking sheet and cover them with aluminum foil. Refrigerate until chilled. This should take approximately 15 minutes.

Once chilled, uncover the patties and spray them with some olive oil cooking spray and place them on the grill. Grill until hot and slightly pink in the center, spending about 5 minutes per side. Add a slice of cheese atop each burger and continue cooking for a couple more minutes, or enough time for the cheese to melt depending on how well you wish your burger to be cooked. Test your meat’s safety by measuring the center of your burger with a meat thermometer. It should read 140 degrees Fahrenheit, or 60 degrees Celsius, when inserted into the center of the bison burger.

Finish your burger with a bun and any other garnishes you would like.

Lastly, enjoy this fresh take on the burger!

For more delicious recipes, click here