One of my favorite things to do during the summer is grilling! I just love the smell of a smoking grill on a hot summer day. Mouth drooling!! I am so excited because I have been smelling more and more cooking grills!
But, what is the right way to grill? Usually I just slap some meat on the grill, throw some bbq sauce on it and grill! But did you know that there are actual tips for grilling?! Well, guess what?! I'm going to tell you some to get your GRILL ON!
- Marinating is a very important aspect of grilling. Marinating tenderizes meat and adds flavor! Use roughly 1 to 2 coups of marinade for every 1 1/2 to 2 pounds of meat. I even marinate other things, such as veggies.
- Make sure there is enough charcoal to extend in a single layer 1 to 2 inches beyond the area of the food on the grill. Douse the charcoal with a small amount of fluid. If you do not have fluid, try using regular salad oil. Wad a sheet of newspaper and pile the coals over it and then douse the coals with the salad oil.
- NEVER barbecue indoors because carbon monoxide and carbon dioxide are given off which causes toxic fumes! O.O
- Now, I like this tip! When grilling with a BBQ pit closed, open a can of beer and place the beer over the hottest part of the fire. The beer will boil and saturate the air inside the pit with water vapor, beer flavors and alcohol! <<Good tip for a GOOD PARTY. HA HA
- Now, this is one tip that I do not do, but should! I will always flip the meat several times but you should only flip the meat only one time.
Since we are discussing grilling, what are your favorite foods to cook out?
Here is one of my favorite recipes to use when cooking out:
Ingredients
- 1 lemon, juiced
- 1 lime, juiced
- 1 tablespoon cider vinegar
- salt and black pepper to taste
- 3 skinless, boneless chicken breast halves - cut in half
- 6 pineapple rings
- 2 tablespoons teriyaki sauce
- 6 Hawaiian bread rolls - split and toasted
- 6 lettuce leaves - rinsed and dried
- 6 red onion slices
Directions
- Whisk together the lemon juice, lime juice, cider vinegar, salt and pepper in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken for 5 to 7 minutes each side, or until juices run clear when chicken is pierced with a fork. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
- Spread 1 teaspoon teriyaki sauce on the bottom half of a toasted roll; next add a lettuce leaf, a piece of chicken, a pineapple round, and an onion slice. Replace the top and repeat with the remaining rolls.
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