Summer Grill Cooking Tips

The season for grilling is here again, although it should be used frequently regardless of weather.   Cooking outside keeps the temperature in the house down and kitchen isn’t as near as messy.  Plus you can be a part of the outside.  You can grill almost anything for a meal and don’t always think about using the grill for dinner, breakfast is altogether another treat.  More on that later….

First Tip:
Take a clean kitchen rag and tie in roll tightly. Season blended canola and olive oil with
strong herbs and spices, rosemary, ginger, lemongrass, fennel seed,
coriander, garlic, ect. Dip rolled rag in oil and squeeze excess oil out.
Generously ‘crust’ rag with salt and pepper and rub across grill before
cooking.
When grilling fish, instead on turning with a spatula, use a wooden spoon,
much less abrasive. Fish is easier turned when the far side is lifted first
with the spoon and not the front.
To ensure good grill marks, let a cast iron pan sit on the grill while heating
up, remove when ready to cook; this will keep the heat on the iron longer.
Buy a pack of cedar shims at the hardware store, soak in water and place
fish on when grilling, adds a subtle smoke element to trout, salmon, shrimp
Make a pouch of aluminum foil and fill with juniper berries, coriander,
peppercorns, fennel and cumin seeds, slit hole in top, toasting in the grill
will add flavor and aroma
Keep a cast iron plate on the grill, use if necessary to finish cooking or
searing food, good color is key to flavor, may be used finish food if it tends
to fall through grill grates

Grill Dish/Marinade:
Soy sauce and maple syrup, mix to taste preference, usually 50/50, rub on
meat and let sit 20-30 minutes before grilling
Dijon mustard, chili garlic sauce, soy sauce and honey
Soy sauce, maple syrup and malt vinegar to taste preference
See attached grill spice rub recipes…

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