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Grilling Tips
- To save space in the fridge, marinate your meats in a sturdy sandwich bag.
- The more marbling
in a cut of meat, the less marinating required. For example, a lean flank steak tastes
best when marinated for at least 3 hours before grilling, while a rib-eye can go right
on the grill with no marinade at all.
- Preheat grill for at least 5 minutes before cooking.
- Fish steaks like swordfish, tuna and
salmon are best for direct grilling. For more tender filets like tilapia or flounder, it’s
best to use a wire grill rack, so it doesn’t fall into the flames.
- Always brush fish with
oil before grilling to avoid sticking.
- For small seafood pieces like shrimp and scallops,
use skewers.
- Avoid boneless, skinless cuts of chicken if you prefer a juicier bird.
Check out these great grilling recipes:
Barbecue Ribs With Cranberry Maple Glaze
Serves: 6
Ingredients:
4 pounds pork spare ribs
***CRANBERRY-MAPLE GLAZE***
1/2 cup frozen cranberry juice concentrate
1/2 cup pure maple syrup
1/4 cup apple cider vinegar
1/4 cup low sodium soy sauce
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cayenne pepper
1/2 teaspoon salt
Directions:
Place spare ribs in a pot with enough water to cover the ribs. Bring water to a boil,
reduce heat and simmer for about 40 minutes, or until the ribs are tender. Drain spare
ribs.
Whisk together ingredients for glaze. Brush ribs with some of the glaze and place meaty
side down on a hot, well-oiled grill. Grill for a few minutes and baste again. Turn and
baste ribs often. Grill for about 40 minutes.
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Grilled Sesame Chicken
Serves: 4
Ingredients:
1 tablespoon Brown sugar
1/4 cup Soy sauce
1 tablespoon Sesame Seeds
2 cloves Garlic -- chopped
1/8 teaspoon Pepper
4 boneless skinless chicken breast halves
Directions:
Combine all ingredients except chicken in a shallow dish. Mix well.
Add chicken, turning to coat. Cover and marinate in the refrigerator at least 2 hours.
Remove chicken from marinade. Grill 4 to 5 inches from medium-hot coals for 15 minutes. Turn and baste frequently with reserved marinade.
Recipes Courtesy of: CDKitchen.com
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