BECOMING A GRILL MASTER, ONE RECIPE AT A TIME
Doesn’t thinking about a BBQ dinner make your mouth water? How many times have you taken a walk around the block and enjoyed the delicious aromas of your neighbour’s burger, hot dog, steak, salmon, or veggies being grilled to perfection? Your stomach can’t help but groan when you conjure up images of others opening aluminum-foiled packets of grilled potatoes. There is only one thing you can do in these moments—head home where your “Grill Master” apron, spatula and sauce brushes await.
THE GRILL: COOKING AND CLEANING
- Preheat your grill 10-15 minutes prior to usage (this ensures appropriate cooking temperature is reached).
- Oil grill racks with olive or vegetable oil after preheating.
- Remove excess food debris from racks with hot water and your barbecue brush.
Grilled Pattypan Skewers (serves 4), from Chris Smith’s The Diabetic Chef Year-Round Cookbook
2 TBSP olive oil
1 TBSP sherry vinegar
1 TSP chives, minced
Pepper, to taste
16 pattypan squash, cut in half
- Preheat grill.
- Mix oil, vinegar, chives and pepper in bowl.
- Wash squash and pat dry. Slice squash in half, removing the top green stems.
- Toss squash in oil mixture, and arrange on skewers. If opting for wooden skewers, soak in water for at least 30 minutes prior to use.
- Grill at 400 F, until squash is cooked on both sides (about 8-10 minutes).
Grilled Fruit Kebabs (serves 6), recipe in “Rao’s on the grill”, by Frank Pellegrino Jr.
Fresh fruit, cut into chunks (i.e. pineapple, strawberries, mangoes, peaches)
2 TBSP freshly squeezed lemon juice
2 TBSP unsalted butter, melted
2 TBSP light brown sugar
- Preheat grill on medium heat at 350F.
- Prepare skewers with fruit.
- Brush kebabs with lemon glaze.
- Grill with lid closed, turning and brushing with glaze occasionally, until fruit is slightly browned (about 5 minutes).
- Serve immediately.
Bacon-wrapped spicy barbecued shrimp (serves 4), from “The New Gas Grill Gourmet”, by A. Cort Sinnes
2 pounds large shrimp, shelled, deveined, rinsed and pat dried
15 fresh jalapenos, seeded and quartered lengthwise
15 strips of bacon, cut in half and partially cooked until limp
Tomato-based barbecue sauce of your choice
- Preheat grill on high for 10 minutes.
- Cut lengthwise slit halfway through back of shrimp.
- Insert jalapeño piece into opening.
- Wrap each chili-stuffed shrimp with piece of bacon.
- Thread shrimp on two parallel skewers.
- Coat with barbecue sauce.
- Turn main cooking surface heat off (indirect cooking), setting opposing burners on medium heat.
- Cook for 4-5 minutes, turning skewers once and basting with sauce
- Serve immediately.
Hawaiian grilled chicken sandwiches (serves6), from Mary Younkin’s blog “Barefeet in the kitchen”
3 chicken breasts (1 ½-2 pounds)
2 TBSP soy sauce
2 TBSP Tabasco sauce
3 TBSP brown sugar
3 TBSP Dijon mustard
1 (14 oz) can of pineapple rings, drained
- Slice the chicken breasts in half and pound them to about a 1/2″ thickness.
- Place the chicken in large sandwich bag and add soy sauce, Tabasco, brown sugar, dijon mustard, and juice from the can of pineapple.
- Place in the refrigerator and marinate (between 6-24 hours).
- Preheat grill on medium-high heat.
- Grill chicken for 12-14 minutes, flipping once halfway through cooking time.
- Place pineapple rings on grill when chicken is cooked halfway, flipping over after 3 minutes
- Add cheese to chicken, near end of cooking time (about 3 minutes remaining)
- Toast buns
- Butter buns with mayo, and top with chicken and pineapple.
WHAT DO YOU THINK?
Try out one or two of these recipes, then click through to our Facebook page and let us know what you think. Perhaps you need a new BBQ before you get cooking. Come visit our showroom or give us a call to learn about our huge stock of barbecues with features for even the most picky outdoor chefs.