Aug 14 2008

Hot Off the Grill – Our Top 5 Grilling Choices

Published by at 10:02 pm under grilling

 

You are talking to a gal raised on the west coast and transplanted to the midwest. Besides missing the abundance of fresh produce, fruits, and fish, not being able to grill year-round was painful. Yes, you can grill in the winter in Minnesota after you put on layers of clothing, shovel the deck, and hope the coals (or gas tank) can hold out long enough to get to the right temperature.

So, when spring hits, the grill cover comes off and the season begins. We have some all time favorites in our home and I want to share them with you.

Baby Back Ribs: Yes, everyone loves them and done their way. I don’t boil them and I don’t cover them with rub or mop them. I score the back of the rib rack and trim off the excess fat. I also cut them into 4 – 5 rib slabs as they are easier to manage than the whole rack. Put them on the grill (indirect for charcoal or MOM on a gas grill).lid down, and tend them carefully. Ribs are not something that you can walk away from, so turning is essential to their cooking success. The time for ribs on the grill is usually 45 – 50 minutes before adding sauce. But, as with all meats, check the temp with a reliable thermometer – usually 160 degrees. Everyone has their favorite sauce, so baste the rib side and cook on that side for about 5 – 10 minutes. Baste the top side of the ribs and turn. Cook for an additional 5 – 10 minutes. Serve with homemade BBQ beans, coleslaw, and corn muffins. Yummy!

Salmon: Everyone in our home eats salmon now and loves it. I started out with grilled salmon and served it with a light béarnaise sauce. They are now way past that stage and we have it with a variety of marinades and glazing sauces. Remember if possible to buy wild salmon from a sustainable resource.

Veggies:  Our family loves grilled veggies. It is so easy to do. I use a wok type dish on the grill. Prep is so simple. Standards are green or red peppers, quartered onions (yellow or red), quartered mushrooms, and quartered baby potatoes. If there are “must use” veggies in the fridge, they go in also. I put them in a large bowl and toss with olive oil, rosemary,  ground salt and pepper, and a dash of lemon peel. Stir them occasionally. Cooking time is about 35 – 40 minutes. Smaller amounts can be put directly on oiled grill grates.

Fruit:  Pineapples, peaches, plums, bananas, and nectarines are the favorites. The prep is nothing. I used a slotted grill pan sprayed with a little Canola oil (or non-stick spray) and cook them until they are lightly browned on each side. You can cook them on the grates, but make sure the grates are clean and oiled.

Burgers: This is a no-brainer. Burgers in our home aren’t just beef. We have them made from buffalo, pork. turkey, chicken, and salmon. No matter what the burger of the day is they are always favorites.

Enjoy your grilling time this summer and if you can grill through the winter, think of me and enjoy.

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