11 Summer Grillmaster Essentials
Although we may not be having the big backyard barbeques we usually crave during the cold winter months, we can still get excited to work our magic on our grills. To prepare for the upcoming weekends with weather that’s finally staying nice, we’ve put together a list of 11 grillmaster essentials to keep your grill cooking all summer long!
Kosher Salt: If you ask us, Kosher Salt is the #1 seasoning salt out there. It’s a must-have for any barbeque!
PICS Vegetable Oil: Vegetable Oil is our go-to option for lubricating the grill. It’s inexpensive when compared to alternatives like peanut and corn oil while still maintaining a very acceptable smoke point.
Olive Oil: Good Olive Oil, like Filippo Berio, will add a nice boost when drizzled on veggies and meat after you take them off the grill.
Versatile Seasoning: A versatile seasoning, like McCormick Grill Mates Montreal Steak Seasoning, is important to enhance the flavor of meat, fish, chicken, or veggies.
All-Purpose Rub: An all-purpose rub, like Stubbs BBQ, goes great on ribs, pork, or chicken!
Skewers: Skewers are essential! Go with your preference when choosing between wood and metal options.
Tongs/Spatula: Of course, a good set of tongs and a spatula are important grilling tools.
Meat Thermometer: A meat thermometer is an excellent resource for knowing when your meat is done cooking and ready-to-eat. They’re key for preventing over and under cooking.
Apple Cider Vinegar: Combined with your favorite BBQ sauce, apple cider vinegar creates a tasty mop sauce or glaze for a kick of flavor. Add it in in the final 10 minutes of grilling chicken, pork, or veggies for the best result.
Aluminum Foil: Aluminum foil works well as a makeshift smoker packet on the grill. Also, it’s useful for wrapping up your vegetables, ribs, fish, and more for a different method of grilling.
Let your grill skills shine now that nicer weather is upon us. These 11 essentials will have you on the grillmaster fast track. Visit your local store or head to our website to pick up these items and more to prepare for all the grilling ahead!
Quick & Easy Grilling Solutions
You don’t have to be a grill master to create super-simple grilled favorites. This summer, take advantage of your grill and experiment with basic cuts that offer quick, easy and satisfying solutions. Utilize less extravagant, familiar meats that are easy to prep and deliver smoky, mouthwatering meals.
Beef sirloin steak is an excellent entry-level cut that’s easy to grill. For a hearty entrée, prepare rib-eye or strip steaks with your favorite spice rub and grill to perfection! These cuts can typically feed a crowd; grill, slice, and serve them family-style. Add sirloin steak to salads or these light and flavorful Summertime Steak Lettuce Wraps. For a fun, interactive meal, grill seasoned cubes of strip steak on skewers alternated with chunks of red and green peppers, onions and cherry tomatoes.
Bone-in or boneless chicken breasts and thighs are grilling favorites that are also easy to work with. Pack a punch of flavor with spice rubs or marinades; refrigerate for a few hours to allow the flavors to penetrate. Try a smoky, tangy teriyaki marinade, as seen in this Teriyaki Grilled Chicken Thighs recipe. For a simple dish accented with bright seasonal flavors, grill chicken breasts marinated in onion-poppy seed dressing and serve them over romaine and baby spinach in this Grilled Chicken Strawberry Salad. Chicken wings are also a grilled classic. Ready in minutes, this Grilled Tex-Mex Wings recipe is a perfect dinner solution for any casual or special occasion.
Cooking quickly and easily, pork shoulder steaks are an extremely underrated cut. They are half the price of traditional pork chops, and many believe them to be twice as delicious! And since they’re quite thin, they don’t take long to grill. Baste pork shoulder steaks with BBQ sauce or your favorite dressing during the last few minutes of grilling, and you’ll have a tender, hearty centerpiece.
Looking for more grilling inspiration? Find grilled recipes, videos, tips and more here!
Get Your Grill On!
Maureen Rowan Murphy, Manager Consumer Trends, Nutrition and LifestylesI believe the best gift is the gift of time-time spent with those we love. While my Dad is no longer here, one of my fondest memories is the last Father’s Day I spent with him. Not only did we have quality time together, but I grilled and served one of his favorite meals. Had I not tackled my grilling “fears” that cherished memory would likely not exist. While always comfortable cooking in the kitchen my comfort level didn’t extend outdoors. The grill was uncharted territory, and one day I made up my mind that I had to change that. I learned the basics, and then jumped right in and fired up the grill! Sure, there were a few grilling mishaps, but as my confidence grew so did my skills. I guess you could say it was trial by fire! Now I’m viewed as the grill master in my house. If you’re intimidated like I was, here are tips to help you on your way to becoming a grill master! Gather It Up
- Gather everything up to avoid leaving food unattended on hot grill
- Wire brush
- Long-handled matches/lighter and charcoal for charcoal grill
- Long handled tongs
- Metal spatula
- Basting brushes
- Grill basket
- Meat thermometer
- Clean platters and utensils
- Heavy duty oven mitts
- Reduce food sticking by taking a paper towel dipped in a little oil, and using tongs, wipe evenly over the grates
- Preheat grill 10 to 15 minutes to ensure it reaches the proper temperature as well as kill any possible bacteria
- Grilling Temperatures – High: 400-450°F for high; medium-high: 350-400°F; medium: 300-350°F; low: 250-300°F
- A properly heated grill sears foods on contact, keeps the insides moist and helps prevent sticking
- Keep a spray water bottle for gas or charcoal grills nearby in case of flare ups
- Don’t use cooking spray on a hot grill
- Sear the meat to seal in juices and capture its best flavors
- Turn grill down after searing so food does not burn outside and remain raw inside
- Use tongs when turning meat or poultry to keep natural juices inside
- Turn food only once – the less you flip, the more the flavor develops
- Apply sauces and glazes during last 10 minutes to avoid potential flare-ups
- Close grill lid to enhance smoky flavor and keep moisture in
- Use a food thermometer to ensure a safe internal temperature
- Steaks, roasts and chops: 145°F with a 3 minute rest time
- Ground beef, pork, lamb and veal: 160°F
- Poultry, including ground poultry: 165°F
- Let meat “rest”, tented with foil, about 10 minutes before cutting
- 6.5 cups thinly sliced pickling cucumbers
- 1 cup of onions
- 1.5 cup of sugar
- 1 cup white vinegar
- 3/4 tsp turmeric
- 3/4 tsp mustard seed
- 3/4 tsp celery seed
- 1.5 Tbsp salt
- Preheat oven to 350 degrees F.
- 4 cups diced zucchini
- 1 cup sliced onion
- 1 cup sliced green pepper
- 2 to 3 sliced tomatoes
- 1 ½ cup Bisquick baking mix.
- 1 tsp chopped Italian parsley
- 4 eggs
- ¾ cup vegetable oil
- ¾ cup grated cheese (I used Cabot Alpine Cheddar)
- 2 pounds CAB London Broil or Strip Steak, cut into 1 ½ inch cubes
- ¾ cup of Ken’s Lite Asian Sesame with Ginger and Soy dressing
- 1 Tbsp Dijon style mustard
- 1 Tbsp dried rosemary
- 1 zucchini, cut into ¾ inch rounds
- 1 red bell pepper, cut into 1 inch squares
- ½ red onion, cut into chunks
- Fresh ginger root – 1 tsp minced