Last week I attended a virtual cooking class about grilling with George Duran and the Motherhood.
We learned a ton of interesting tips and tricks to help make grilling easier and more productive.
Here are just a few of the tips…
- Indirect heat to grill thicker cuts of meat. Turn on one side of the grill, leave the other zone off. Place meat on the hot side of the grill to sear, then move meat to the other side and close the grill. There will be enough heat to cook the meat through, without burning the outside.
- Vegetable to Grill: Grill zucchini, yellow squash, and eggplant with the skin removed. Spray the vegetable chunks or thick slices with PAM® and throw on the grill long enough to get grill marks on them, then remove and season with salt, pepper and a splash of olive oil. Also recommended using a grill mat by Cookina for grilling veggies.
- Burgers To Please Kids and Adults: Put a twist on a classic cheeseburger by stuffing a cube of cheese inside a burger. To keep the cheese from melting and oozing out of the middle of your ground beef or turkey, freeze the cheese cubes before putting them inside the meat.
- Grilling Corn on the Cob: Grill corn with husks on, after trimming the ends of the husks. Don’t bother to soak; there’s plenty of moisture already inside the husk. Grill until husks are burnt, let cool for 5 minutes, and corn will be perfectly cooked.
- Grilling Veggie Burgers: Use your PAM® non-stick spray to prevent more burger sticking to your grill than ends up on your bun. Toast the buns, too.
- Cleaning your grill grates often. Have a very good, big, metal grill brush and replace it every year. Also have an adjustable spray bottle of water handy. After grilling, mist the grill, which creates steam, and scrub with your brush. Straight streams of water are good for taking care of flare-ups.
Now it is time to enjoy the warm weather and get out and grill!
What foods will you try and grill this year? I think I may try a dessert for a change of pace.