Hosting a barbeque this 4th? For many, grilling can be considered an art! Delicious, healthy, and easy, grilling ads zest and flavor. Learn a few tips to make your 4th of July event perfect!
Place all patties on hot grill and close lid. Wait 2-3 minutes. If lifts easily, flip and close lid.Wait 2-3 more minutes. Done when juices run clear and have solid feel. Avoid pressing down with spatula as it squeezes the juices out, leaving dry and tough. Cook time: A 5 oz. patty takes about 5 minutes.
Choose steaks no thicker than 1 ½ inches with fat marbling for tenderness. Use tongsrather than a fork to keep juices intact while turning. Cook 3-6 minutes for rare, 6-9 medium-rare,and over 9 minutes is well done. Cook time: 5oz Filet Mignon 5 min. 4oz Top Sirloin 4 min.8oz Tenderloin Kabobs 4-5 min. learn more veggies recipes at http://www.janadaclark.com/top-10-veggies-for-kids/
Country ribs have the most meat and fat with less bone. Sear in the juices, and move to indirect heat for about 2 hours. Baby back ribs are smaller than spare ribs and have the highest bone-to-meat ratio. They cook quickly and can easily be overcooked. Precook by micro waving or simmering for about 20 minutes. Grill for 10 minutes or less. Spareribs are the most popular type of grilled ribs. Parboil for about 20 minutes to steam out fat. Avoid using direct heat as too much heat will make for tough, dry meat. Best when smoked over low heat 2-3 hours.
Place pieces on the hottest part of the grill and sear for 3 minutes per side. Move to slightly cooler area. Turn frequently. Add sauce at the last minute to avoid burning. Cook time: 3 ½oz breast 3 min. 6oz kabob 3-4 min.
Best are firmer varieties: tuna, salmon or swordfish. Grill fish whole or choose thick steaks as they tend not to flake or break apart like fillets. Stuff whole fish with lemon slices to let heat get in. Add a little olive oil before grilling. Sprinkle salt on top of steak, leave till almost done, then put a little oil on both sides. Done when meat flakes easily, not glossy or translucent. Cook time: 6oz steak 3-4 min.
Turn frequently. Cook time: 2oz 2 minutes or less.
Grilling vegetables is easy and one of the best ways to cook vegetables. Not only does grilling add a smoky flavor, the grill marks add visual appeal. Cut into pieces ¾-1 inch of thickness. Soak in cold water about 30 minutes to keep from drying out. Avoid over-soaking. Pat dry, then brush lightly with oil to prevent sticking. Parboil some of the denser veggies such as asparagus, broccoli, cauliflower, summer squash and zucchini for 3-4 minutes as it is hard to cook through them on the grill. In addition to salt and pepper to taste, use a variety of seasonings and spices to enhance flavor.
Use either a grilling basket for smaller pieces. If using wooden skewers, soak for 10 minutes before threading to prevent scorching. Metal skewers do not require prep time. Here is a list of easy-to-grill vegetables:
- Artichoke hearts, marinated
- Broccoli florets
- Portobello mushrooms
- Onion wedges
- Red or green peppers
- Summer squash
- Tomatoes, cherry
Yes, you can grill certain fruits too! Some fruits hold up well and can be served as a dessert or in combination with a protein and veggies on a kabob. Follow these tips when grilling fruit:
Apple or cantaloupe: Cut in large wedges and add to a kabob.
Peach: Cut in half, remove pit and place on aluminum foil. Spoon in blueberries, raspberries, or strawberries. Sprinkle a teaspoon of brown sugar and a little lemon juice. Fold up foil and seal tight. Grill for about 15 minutes, turning once. Serve right out of the foil.
Pineapple: Cut a whole pineapple lengthwise through the leaves, keeping leaves attached, into 4 wedges. Grill cut-side down, until slightly charred about 2 minutes on each cut side. Pineapple pieces can also be added to a kabob.
Sweet potatoes: Cut in half, grilling till soft. Brush lightly with a bit of oil or butter, add cinnamon or nutmeg and a teaspoon of brown sugar.
Hope these grilling tips help to make a delicious holiday meal for you and your family. Happy 4th of July!