After you have worked so hard making great BBQ for your family and friend, they always need to wait a few more minutes. Giving meats time to rest after removing them from the grill allows natural juices to constrict and therefore will not flow out of the cut of meat when you slice it with a knife.
This is very important after removing meat from the grill.
Richard Myers
www.thegrillingcoach.com
Friday, July 25, 2008
Thursday, July 24, 2008
Grilling Marinated Boneless Chicken Breasts
Skinless & boneless chicken breast halves are marinated in a mixture of mayonnaise, mustard, and honey before grilling
Ingredients:
• 4 skinless, boneless chicken breast halves
• 1 cup Salad dressing or mayonnaise
• 1/4 cup Dijon-style mustard or yellow mustard if you perfer
• 1/4 cup honey
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
In a bowl mix salad dressing, mustard, honey, salt and pepper. In a ziplock bag place chicken and pour honey mustard over chicken, reserving 1/2 cup. Let marinate at least 2 hours, overnight is even better. Removed chicken and discard the marinade. Grill chicken over medium heat about 10 minutes each side. The last few minutes brush with reserved honey mustard.
Richard Myers
www.thegrillingcoach.com
Ingredients:
• 4 skinless, boneless chicken breast halves
• 1 cup Salad dressing or mayonnaise
• 1/4 cup Dijon-style mustard or yellow mustard if you perfer
• 1/4 cup honey
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
In a bowl mix salad dressing, mustard, honey, salt and pepper. In a ziplock bag place chicken and pour honey mustard over chicken, reserving 1/2 cup. Let marinate at least 2 hours, overnight is even better. Removed chicken and discard the marinade. Grill chicken over medium heat about 10 minutes each side. The last few minutes brush with reserved honey mustard.
Richard Myers
www.thegrillingcoach.com
Tuesday, July 22, 2008
Add Mystique to Your Grill
add mystique to your grill
Cooking on a gas grill, to many, means burgers and hot dogs– typical family barbecue fare. But even the inexperienced barbecuer can achieve chef-quality results, with a little creativity and daring. It is easier than you might think to cook something spectacular on a gas grill.
If you like serving bread alongside your meals, try grilling garlic toast. Grill marks on buttered bread look beautiful, and lend an extra dimension of flavor. Brush each side of a thick slice of French bread with olive oil or melted butter, then rub with a sliced clove of garlic or sprinkle with garlic powder. Place on the grill, but in a spot where the flames from your other food aren’t kicking up. Watch closely so they don’t burn, and toast both sides. Alternatively, place them on the grill after you have shut it off and close the lid; there will be enough heat to toast both sides nicely as you call everyone to the table.
Can’t imagine making vegetables on the grill? Here are some simple things to try:
- Small summer squashes, cut in half lengthwise and coated in olive oil and your favorite seasonings take almost no time to cook crisp-tender, and won’t fall through the grate.
- Potatoes can be baked whole, wrapped in foil. Start them ahead of your other things so they will be finished on time.
- Sweet corn takes on a roasted flavor when grilled. Carefully pull back the husk, but leave it attached to the stem. Remove the silk, and put the husk back over the kernels. Soak the ears in cool water for at least twenty minutes, and when you’re ready to cook them, simply place on the hot grill, turn occasionally, until cooked evenly. Break out the butter and salt!
Nothing says “I know what I am doing!” better than grilling a whole fish. No special equipment is needed, and the fish will stay moist because it is protected by the skin. Simply salt and stuff the body cavity of a red snapper (or other large fish) with lemon slices, place on a hot grill, and cook with the lid closed for 20 minutes per side or until an instant-read thermometer reads 135 degrees in the thickest part of the fish. The high heat will crisp the skin, making it easy to turn. Place on a platter, and make a slit across each end of the fish. Pull away the skin and serve! Because the skeleton is intact, the fish will come cleanly away from the bones. Use this technique for any skin-on fish that has been cut into single servings; keep the skin side on the grate, and monitor the temperature to avoid overcooking, as smaller pieces will cook more quickly.
You don’t have to be a cooking school graduate, or even consider yourself a gourmet, to enjoy a fabulous meal from the grill. And forget the buns!
Richard Myers
www.thegrillingcoach.com
Cooking on a gas grill, to many, means burgers and hot dogs– typical family barbecue fare. But even the inexperienced barbecuer can achieve chef-quality results, with a little creativity and daring. It is easier than you might think to cook something spectacular on a gas grill.
If you like serving bread alongside your meals, try grilling garlic toast. Grill marks on buttered bread look beautiful, and lend an extra dimension of flavor. Brush each side of a thick slice of French bread with olive oil or melted butter, then rub with a sliced clove of garlic or sprinkle with garlic powder. Place on the grill, but in a spot where the flames from your other food aren’t kicking up. Watch closely so they don’t burn, and toast both sides. Alternatively, place them on the grill after you have shut it off and close the lid; there will be enough heat to toast both sides nicely as you call everyone to the table.
Can’t imagine making vegetables on the grill? Here are some simple things to try:
- Small summer squashes, cut in half lengthwise and coated in olive oil and your favorite seasonings take almost no time to cook crisp-tender, and won’t fall through the grate.
- Potatoes can be baked whole, wrapped in foil. Start them ahead of your other things so they will be finished on time.
- Sweet corn takes on a roasted flavor when grilled. Carefully pull back the husk, but leave it attached to the stem. Remove the silk, and put the husk back over the kernels. Soak the ears in cool water for at least twenty minutes, and when you’re ready to cook them, simply place on the hot grill, turn occasionally, until cooked evenly. Break out the butter and salt!
Nothing says “I know what I am doing!” better than grilling a whole fish. No special equipment is needed, and the fish will stay moist because it is protected by the skin. Simply salt and stuff the body cavity of a red snapper (or other large fish) with lemon slices, place on a hot grill, and cook with the lid closed for 20 minutes per side or until an instant-read thermometer reads 135 degrees in the thickest part of the fish. The high heat will crisp the skin, making it easy to turn. Place on a platter, and make a slit across each end of the fish. Pull away the skin and serve! Because the skeleton is intact, the fish will come cleanly away from the bones. Use this technique for any skin-on fish that has been cut into single servings; keep the skin side on the grate, and monitor the temperature to avoid overcooking, as smaller pieces will cook more quickly.
You don’t have to be a cooking school graduate, or even consider yourself a gourmet, to enjoy a fabulous meal from the grill. And forget the buns!
Richard Myers
www.thegrillingcoach.com
Monday, July 14, 2008
Good Spice Rub for Pork Chops
1 tbsp of ground cumin
1 tsp black pepper
1 tbsp chili powder
1 tbsp curry powder
1 tsp sea salt
2 tsp brown sugar
Combine all ingredients and rub pork chops
on both sides.
Cook on medium heat until instant thermometer
reads 135 degrees, or about 10 minutes on each side.
Richard Myers
www.TheGrillingCoach.com
1 tsp black pepper
1 tbsp chili powder
1 tbsp curry powder
1 tsp sea salt
2 tsp brown sugar
Combine all ingredients and rub pork chops
on both sides.
Cook on medium heat until instant thermometer
reads 135 degrees, or about 10 minutes on each side.
Richard Myers
www.TheGrillingCoach.com
Friday, July 11, 2008
Grilling For Flavor
Infuse flavor into your grilling
You can place chunks of pepper, hot or mild, onion, garlic or any of the herbs, in a piece of aluminum foil with some okive oil and wrap. Punch a few small holes iin the foil to let the aromatics escape. Cooking slowly will allow the aroma to transfer to the meat and create a great added taste.
If you are going to flavor with wood chips, always soak your chips in water for an hour before you use them If you are going to use chunks, soak them for 2-3 hours.
Richard Myers
www.TheGrillingCoach.com
You can place chunks of pepper, hot or mild, onion, garlic or any of the herbs, in a piece of aluminum foil with some okive oil and wrap. Punch a few small holes iin the foil to let the aromatics escape. Cooking slowly will allow the aroma to transfer to the meat and create a great added taste.
If you are going to flavor with wood chips, always soak your chips in water for an hour before you use them If you are going to use chunks, soak them for 2-3 hours.
Richard Myers
www.TheGrillingCoach.com
Wednesday, July 9, 2008
Easy Grilled Corn
This is the easiest way to grill corn I know of:
Shuck and remove silk from each ear of corn. Wash and dry with a paper towel. Brush each ear of corn with olive oil and salt and pepper to taste. Preheat grill to medium heat and place ear of corn on the grill for about 8 minutes (until tender), turning a quarter of a tun every two minutes.
Very simple and easy.
Richard Myers
www.TheGrillingCoach.com
Shuck and remove silk from each ear of corn. Wash and dry with a paper towel. Brush each ear of corn with olive oil and salt and pepper to taste. Preheat grill to medium heat and place ear of corn on the grill for about 8 minutes (until tender), turning a quarter of a tun every two minutes.
Very simple and easy.
Richard Myers
www.TheGrillingCoach.com
Tuesday, July 8, 2008
Easy Baked Beans
This is a good side dish. A little different. Give it a try.
2 cans baked beans
1 can black beans rinsed and drained
1 can hot dog chili sauce
1/2 cup Jack Black (Jack Daniels1 taco or fajita seansoning package
1 smaill minced onion
1/3 cup real bacon bits
2 tbsp maple syrup or brown sugar
Combine all ingredients in a large foil baking dish and place on a preheated grill or in the oven. Cook, uncovered for 45-50 minutes at 300 degrees or until desired doneness.
Richard Myers
www.TheGrillingCoach.com
2 cans baked beans
1 can black beans rinsed and drained
1 can hot dog chili sauce
1/2 cup Jack Black (Jack Daniels1 taco or fajita seansoning package
1 smaill minced onion
1/3 cup real bacon bits
2 tbsp maple syrup or brown sugar
Combine all ingredients in a large foil baking dish and place on a preheated grill or in the oven. Cook, uncovered for 45-50 minutes at 300 degrees or until desired doneness.
Richard Myers
www.TheGrillingCoach.com
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