Prime grilling season is here! Time to get out that grill, wash it off, check the gas tank or buy new charcoal. Make sure you have lots of aluminum foil, barbecue sauce, meat, vegetables……oh and don’t forget to invite some friends!
Are your grill skills lackluster? Here are some tips to help you get through on your way to becoming a GrillMaster!
1. Use cupcake tins to put hotdog and burger fixins, if you need more than those little wells can hold, make two, or three.
2. Use a tin can to hold your barbecue sauce when grilling. You don’t want to save the leftovers since it has been contaminated with your grill brush covered in meat juices, so just use a tin can and toss it when you are done!
3. In a time crunch for cooking food on your grill? Partially cook it in the microwave, and drastically cut down on the time it takes to grill it done.
4. Make “veggie packs” and grill them before your guests arrive, then leave them on the outer edges of the grill to stay warm till your vegetarian or just veggie loving friends request one. To make them, simply put peppers, onions, zucchini, potatoes or any other veggies you have on hand, in tin foil with garlic powder, rosemary, thyme, and a pinch of salt, and seal. Grill for 15 or 20 minutes.
5. Soak hickory wood chips in water for 30 minutes and wrap in double aluminum foil and seal, then poke holes in it with a toothpick. Lay this packet on top of your gas grill’s burner to get delicious flavor.
6. When grilling fish, seal each piece in an individual foil envelope, than way it is easy to cook and you don’t have to worry about it falling apart. It also helps keep the fish moist, and you can add a lemon slice and seasonings for flavor.
7. Use a small 6 pack cooler to keep extra dogs and burgers warm and away from insects.
8. Don’t over flip, in other words, don’t constantly flip your meat because you are bored or impatient, it will cook even slower if you do.
9. Grill some fruit! Put sheets of aluminum foil on your grill and brush pieces of pineapple, apple, melon and cantelope with honey. Grill on both sides and serve warm.
10. When grilling shish kebobs, cut your meat and vegetable pieces bigger and use two skewers per kebob. Your pieces will be much less likely to fall off or spin on the skewer so one half is always toward the fire. Don’t forget to soak wood skewers in water before use so they won’t burn on the grill.
I hope you have a great holiday weekend and some awesome barbecue!
I love to write and create graphics. Come see both at my sites:
Homemade by Jade - my blog for homesteading -http://www.homemade-by-jade.com and Jadelynx Graphix - my site for social media graphics - http://jadelynxgraphix.weebly.com/ I also have a great holiday store online called Gifts for Holidays: http://www.gifts-for-holidays.com/
You can also find my writing on Webnuggetz, Daily Two Cents, Writedge and Honest Reviewz.