To grill eggplant, use fresh, firm produce with smooth, shiny skin. Leave the skin on and salt and drain the eggplant before grilling. Grill on medium heat until fully cooked. Avoid marinating in salty marinades or adding extra salt. One of the best tips for grilling eggplant is to use fresh, quality produce and take […]
Tips for grilling chicken thighs include starting with equally sized pieces, removing excess fat and skin, boiling the meat before grilling, allowing the chicken to come to room temperature, and properly oiling and seasoning the grill. Trimming excess fat and skin can prevent unwanted fires, and boiling the meat beforehand can save time and remove […]
Grilled scallops require proper preparation to avoid becoming rubbery or falling apart on the grill. Skewering, removing excess liquid, and controlling cooking time are key. Bacon wrapping or using rosemary stems can add flavor and presentation. Avoid wrapping in foil packets to prevent losing texture. Grilled scallops are a feast for the eyes and taste […]
Grilling sausages can be challenging, but using a clean grate, pre-cutting or pre-boiling the sausage, and using indirect heat can help achieve a well-grilled sausage. Sausages should not be overcooked and should be removed from the grill when they reach an internal temperature of 160 degrees Fahrenheit. Grilling sausages, while easy to do, can be […]
To grill brisket, apply seasoning rub, simmer for five hours, use a “Texas crutch,” and let it rest before serving. Smoke and grill for the first few hours if barbecuing. Use a thermometer to ensure consistent temperature and let it rest until the temperature settles. The best tips for grilling brisket are to apply a […]
To cook chicken thighs, leave the skin on and place them on a rack 15-18 cm from the heat source. Use a meat thermometer to check if they are done. Preheat the grill, season the thighs, and turn them with tongs to avoid piercing the meat. The skin helps lock in moisture, but can be […]
Grilled lobster should be cooked with the right charcoal, monitored carefully, and served immediately. Avoid strong spices and fancy sauces, and don’t overcook it. Use live lobster if possible and grill it in the shell. Serve with fresh side dishes and a simple sauce. A grilled lobster meal will be memorable when the right charcoal […]
Grilling round steak can be tough, but marinating with acidic liquids like vinegar and citrus juice can help tenderize the meat. Use a clean, hot, and oiled grill surface and turn the steak only once to form grill patterns. Rest the meat for 10-15 minutes before serving. Some of the best round steak grilling tips […]
Grilling filet mignon requires proper utensils, seasoning, and cooking time. Let the meat rest before grilling, use a meat thermometer, and avoid over-seasoning. Gas grills should be set to medium-high, while charcoal grills require white ash-covered coals and a cooler area for finishing. Filet mignon is a great cut of meat known for its tenderness […]
Grilled haddock is a versatile and mild-flavored white fish that can be prepared quickly and easily. Thinner fillets are recommended for grilling, and the fish should be lightly brushed with oil or butter to keep it moist. Fresh or frozen haddock can be used, and there are many different recipes and sauces that can be […]
Zucchini is great for grilling and can be cooked on its own or wrapped in foil. Choose a firm, dark green zucchini and grill over medium heat for 4 minutes on each side. Use nonstick spray to prevent sticking and check for doneness by lifting a slice with tongs. The high water content of zucchini […]
When grilling chicken thighs, consider bone-in or boneless and flavoring options. Marinate overnight for tender results. Use smoked barbecue sauce for flavor and baste with a mixture to prevent burning. Turn every 7-10 minutes and cook until no pink remains. The first thing to consider when grilling chicken thighs is whether you have bone-in or […]
Grilling tuna is popular due to its mild flavor and firm texture. Ahi, yellowfin, and albacore tuna steaks are good choices. Marinating with lemon juice, olive oil, black pepper, tarragon, red pepper flakes, garlic, soy sauce, sesame oil, and ginger enhance the flavor. Grill for 2-4 minutes on each side and serve with complementary side […]
Grilled calamari is a tasty alternative to the popular breaded and fried version. The squid is usually already cleaned and prepared, and can be grilled whole or cut into sections. It can be marinated in a variety of flavors and grilled quickly over high heat for a tender, plump texture. Calamari is often synonymous with […]
Choose bone-in chicken for even cooking, but boneless is healthier. Gas grills are easy, charcoal gives smoky flavor. Marinate for at least an hour, avoid overly salty marinades. Cook slowly and check for doneness. Clean surfaces and utensils to avoid bacteria. When you grill chicken, you want to choose which cut you want to cook. […]
Grill paper is a new way to add flavor to barbecued food, made from aromatic wood and soaked in water before use. It can be wrapped around food to seal in flavor and is available in packs of ten for around $15-20 USD. Recipes and variety can be found online. Paper grilling is a relatively […]
Tips for grilling porterhouse steaks include preparing the grill, seasoning the meat, and determining steak doneness. Using a marinade with acid and bringing the steak to room temperature can add flavor and prevent drying out. Properly grilling the steak involves rotating it and using a touch test to determine doneness. When grilling porterhouse steaks, there […]
