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
Sunday, July 6, 2008
Ham On The Grill
Ham on the grill
Pork has been celebrated as a special occasion food for centuries. Coined “the other white meat” pork is as versatile as chicken, and some may say even tastier. A method of cooking pork which is becoming more popular is on the grill. Grilled pork is more convenient than using the frying pans of ovens, and grilled food has an unmistakable smoky flavor that people seem to love. Contrary to popular belief, you don’t have to be a grilling pro to pull off great tasting pork recipes. All you need is a little patience to make your next meal spectacular.
I love smoked hams. They come pre-cooked and are already packed full of flavor. I’ve experimented around with different flavor combinations until I found one that I really loved. Then I decided to move it to the grill. I was astonished by the results. I fire up my gas grill every Christmas Eve and Easter and make this recipe. Pineapple and brown sugar glazed ham with orange Dijon-honey sauce.
Grilled and Glazed Ham:
You may want to make this recipe when hams go on sale. They can be rather expensive. While we’re at the store, we’ll want to grab a few items for this. First, get a nice smoked ham; I like the butt portion as opposed to the shank. It’s meatier with less fat. Next, grab some pineapple juice, orange juice, Dijon mustard and some honey.
We’re going to make the glaze for the ham first. In a medium sauce pan, pour in 2 cups of pineapple juice with ½ cup of brown sugar. Bring these ingredients to a boil and cut the heat back to medium and let it cook down until it’s reduced by half. It will start to look thick, almost like syrup. In another pan, we want to make the sauce for the ham to pour over once it’s cooked and sliced. Add 2 cups of orange juice and reduce that down just like the pineapple juice. When it’s reduced down to ¾ to 1 cup, add 2 tablespoons of Dijon and 2 tablespoons of honey and combine well. Kill the heat and set aside.
There’s not much preparation for the ham, just cut one burner of your grill on to medium low heat. We want to place the ham on the opposite side of the grill to cook with an indirect method. Place the ham, flat side down, on the opposite side of the grill, cover very loosely with foil and close the lid. Don’t stray too far away from the grill, but you don’t have to babysit either. This ham will cook for 2 hours before we begin to glaze.
After the 2 hours, we want to turn the heat up to medium and glaze the ham thoroughly. Using a clean, preferably new and unused paintbrush does a great job. After you glaze the ham, close the lid and return every 15 minutes to glaze again. In another 2 hours of glazing, we will have developed an awesome crust on the ham. Almost like a glossy candy-coat.
Be careful taking the ham off. Make sure to let it rest at least 20 minutes before cutting into it. Leave it sitting flat as it cooked and slicing will be that much easier. Drizzle a bit of the orange Dijon-honey sauce over and enjoy all the wonderful flavors. It’s smoky, sweet and savory. It’s a huge hit at my place. We have it twice every year, at least.
Richard Myers
www.TheGrillingCoach.com
Pork has been celebrated as a special occasion food for centuries. Coined “the other white meat” pork is as versatile as chicken, and some may say even tastier. A method of cooking pork which is becoming more popular is on the grill. Grilled pork is more convenient than using the frying pans of ovens, and grilled food has an unmistakable smoky flavor that people seem to love. Contrary to popular belief, you don’t have to be a grilling pro to pull off great tasting pork recipes. All you need is a little patience to make your next meal spectacular.
I love smoked hams. They come pre-cooked and are already packed full of flavor. I’ve experimented around with different flavor combinations until I found one that I really loved. Then I decided to move it to the grill. I was astonished by the results. I fire up my gas grill every Christmas Eve and Easter and make this recipe. Pineapple and brown sugar glazed ham with orange Dijon-honey sauce.
Grilled and Glazed Ham:
You may want to make this recipe when hams go on sale. They can be rather expensive. While we’re at the store, we’ll want to grab a few items for this. First, get a nice smoked ham; I like the butt portion as opposed to the shank. It’s meatier with less fat. Next, grab some pineapple juice, orange juice, Dijon mustard and some honey.
We’re going to make the glaze for the ham first. In a medium sauce pan, pour in 2 cups of pineapple juice with ½ cup of brown sugar. Bring these ingredients to a boil and cut the heat back to medium and let it cook down until it’s reduced by half. It will start to look thick, almost like syrup. In another pan, we want to make the sauce for the ham to pour over once it’s cooked and sliced. Add 2 cups of orange juice and reduce that down just like the pineapple juice. When it’s reduced down to ¾ to 1 cup, add 2 tablespoons of Dijon and 2 tablespoons of honey and combine well. Kill the heat and set aside.
There’s not much preparation for the ham, just cut one burner of your grill on to medium low heat. We want to place the ham on the opposite side of the grill to cook with an indirect method. Place the ham, flat side down, on the opposite side of the grill, cover very loosely with foil and close the lid. Don’t stray too far away from the grill, but you don’t have to babysit either. This ham will cook for 2 hours before we begin to glaze.
After the 2 hours, we want to turn the heat up to medium and glaze the ham thoroughly. Using a clean, preferably new and unused paintbrush does a great job. After you glaze the ham, close the lid and return every 15 minutes to glaze again. In another 2 hours of glazing, we will have developed an awesome crust on the ham. Almost like a glossy candy-coat.
Be careful taking the ham off. Make sure to let it rest at least 20 minutes before cutting into it. Leave it sitting flat as it cooked and slicing will be that much easier. Drizzle a bit of the orange Dijon-honey sauce over and enjoy all the wonderful flavors. It’s smoky, sweet and savory. It’s a huge hit at my place. We have it twice every year, at least.
Richard Myers
www.TheGrillingCoach.com
Wednesday, July 2, 2008
Grilled Vegetables
Grilled Vegetables
1 eggplant, sliced 1/3" thick
1 summer squash, sliced 1/3" thick
1 green or red pepper, quartered and seeded
1 onion, sliced 1/3" thick
4 large whole mushrooms
1/2 cup Balsamic Vinaigrette or Italian dressing. You can use low fat if you like.
sea salt to taste
freshly ground black pepper
1. Preheat the grill to medium high.
2. I just cut up vegetables in bowl and add the salt and pepper, and salad dressing and toss using my hands.
3. Grill on a hot grill for 2-4 minutes on each side. To keep the onions together, I stick toothpicks thru the sides of the onions to hold them together. If you over cook the vegetables they will become mushy.
4. Serve hot or at room temperature and enjoy.
Richard Myers
www.TheGrillingCoach.com
1 eggplant, sliced 1/3" thick
1 summer squash, sliced 1/3" thick
1 green or red pepper, quartered and seeded
1 onion, sliced 1/3" thick
4 large whole mushrooms
1/2 cup Balsamic Vinaigrette or Italian dressing. You can use low fat if you like.
sea salt to taste
freshly ground black pepper
1. Preheat the grill to medium high.
2. I just cut up vegetables in bowl and add the salt and pepper, and salad dressing and toss using my hands.
3. Grill on a hot grill for 2-4 minutes on each side. To keep the onions together, I stick toothpicks thru the sides of the onions to hold them together. If you over cook the vegetables they will become mushy.
4. Serve hot or at room temperature and enjoy.
Richard Myers
www.TheGrillingCoach.com
Tuesday, July 1, 2008
Couple Grilling Tips
Allowing your grilled meat to rest. After you have worked so hard on making the best BBQ for your family and friends, after you take the meat off the grill, allow it a few minutes to rest. Just let it sit on the platter for that extra 5-10 minutes before you cut into it, will prevent the natural juices to constrict and keep from running out on your plate.
Also remember to rub your ribs with your special seasoning at least 24 hours before you plan on grilling them. Use your favorite dry rub and coat them good all over. The rub will penetrate the ribs sufficiently and guarantee delicious ribs everytime. Always use a smoker box with hickory chips for that added smoked flavor.
Good grilling.
Richard Myers
www.TheGrillingCoach.com
Also remember to rub your ribs with your special seasoning at least 24 hours before you plan on grilling them. Use your favorite dry rub and coat them good all over. The rub will penetrate the ribs sufficiently and guarantee delicious ribs everytime. Always use a smoker box with hickory chips for that added smoked flavor.
Good grilling.
Richard Myers
www.TheGrillingCoach.com
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