Book

OUR AMAZING

SUMMER GRILLING

GUIDE ESSENTIAL TIPS AND HOW-TO’S

DID YOU

KNOW

Flip burgers once and only once!

Constant turning will toughen and dry out meat, and if you flip too soon, burgers will stick.

Grilled MEATS

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GET YOUR

ON! BBQ

Smokin’

ON YOUR GRILL soak your wood chips for 30 minutes

B

WOOD CHIPS

CHARCOAL GRILL

GAS GRILL

Place chips on top of hot coals; close the grill cover.

Wrap chips in foil, poke holes in foil and arrange on top of grate over flame.

Add a little originality to your recipe! Soak your chips in apple juice, wine, brandy, or other liquids to add additional subtle flavors to your entree.

SMOKY FLAVORS without a SMOKER! RUB

TOP

With ground tea leaves or coffee.

With bacon, smoked cheddar or smoky blue.

BASTE

FINISH

With molasses or chopped chipotle peppers in adobo sauce.

SPRINKLE With smoked paprika or cumin.

With smoked sea salt and fresh cracked pepper!

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INGREDIENTS

BEEF SKEWERS

2 tbsps. dijon mustard 2 tbsps. balsamic vinegar 1 tbsp. brown sugar 1 tbsp. olive oil 1 tbsp. minced fresh rosemary 1-1/2 tsps. minced fresh thyme 2 garlic cloves, minced 1/2 tsp. salt & pepper 1-1/2 pounds boneless beef sirloin steak, cut into cubes

DIRECTIONS 1. In a large resealable plastic bag, combine the first eight ingredients; add beef; seal bag and turn to coat. refrigerate for at least 2 hours or overnight, turning occasionally.

2. Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

3. Grill steak, covered, over medium-hot heat for 8-10 minutes or until beef reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), turning occasionally.

TIP Soak wooden skewers to prevent burning.

INGREDIENTS 1 (3 lb) boneless pork loin roast 2⁄3 cup soy sauce 1 tsp. ground ginger 3 garlic cloves, crushed 1⁄4 cup packed brown sugar 1⁄3 cup honey 1 1⁄2 tbsps. sesame oil vegetable oil cooking spray

GRILLED PORK LOIN

DIRECTIONS

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1. Butterfly roast by cutting lengthwise to 1/2 inch of other side. place in dish or large zip-loc bag.

3. Combine brown sugar, honey and sesame oil in a saucepan. Cook over low heat until sugar dissolves. Coat grill rack with cooking spray.

2. Combine soy sauce, ginger, and garlic, pour over roast. Refrigerate 3 hours or more. turning occasionally. remove roast, discard marinade.

4. Place roast over medium hot coals (350-400°f). brush with mixture.

5. Cook 20-25 minutes or until meat thermometer reaches 160°f. baste frequently.

JERK CHICKEN

INGREDIENTS 4 chicken leg quarters, skin removed 1/4 cup olive oil 2 tbsps. brown sugar 2 tbsps. reduced-sodium soy sauce

1 envelope Italian salad dressing mix 1 tsp. dried thyme 1 tsp. ground cinnamon 1/2 tsp. cayenne pepper

DIRECTIONS 1. With a sharp knife, cut leg quarters at the joints if desired.

2. In a large resealable plastic bag, combine the remaining ingredients; add chicken. Seal bag and turn to coat; refrigerate for 2-4 hours.

4. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

5. Grill chicken, covered, over medium heat for 35-45 minutes or until internal temperature reads 180째, turning occasionally.

3. Drain and discard marinade.

DID YOU

KNOW

Jerk cooking uses distinctive spices to flavor slowly grilled meats and seafood. Food cooked with this method is tender and has a delicious spicy-sweet taste.

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Grilled SEAFOOD

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FISH EDUCATION DO PREPARE THE GRILL Always clean the grates before grilling. Spray oil to prevent food from sticking.

DO START GRILLING FILLETS SKIN SIDE UP

NOW THAT’S A GOOD POINT!

DON’T MOVE THE FISH TOO SOON Just lift a corner for a quick peek, once a firm crust forms, flip the fish over.

To get a better grill mark!

DON’T FORGET FROZEN FISH

DO TRY FISH STEAKS

Perfect for quick and easy meals.

Defrost in fridge, then get it on the grill!

Thick cuts of salmon, cod and swordfish are perfect for the grill.

DO GRILL ON FISH PLANKS For a mild woody flavor, soak the plank(s) in water for about an hour before grilling.

DON’T OVERCOOK Cook about 10 minutes per inch of thickness, You will know it’s done when fish is flaky when pulled apart with a fork.

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SWORDFISH KABOBS

INGREDIENTS 2 tbsps. chopped fresh rosemary 3 tbsps. low-sodium soy sauce 1 1/2 tbsps. extra-virgin olive oil 1 tbsp. grated lemon rind 2 tbsps. fresh lemon juice 2 tsps. grated orange rind 1 tbsp. fresh orange juice 1 tsp. grated peeled fresh ginger

2 tspa. honey 1/2 tsp. salt 1/4 tsp. freshly ground black pepper 5 garlic cloves, chopped 1 1/2 lbs. swordfish steaks, 1-inch pieces 3/4 cup (2-inch) sliced green onions 12 (1-inch) pieces red bell pepper cooking spray

DIRECTIONS 1. Combine first 12 ingredients in a large 3. Thread fish, green onions, zip-top plastic bag; add fish. Seal and and bell pepper alternately onto each marinate in refrigerator 30 minutes, of 4 (10-inch) skewers. turning once. Prepare grill.

4. Place on grill rack coated with cooking 2. Remove fish from bag; discard spray; grill 8 minutes or until desired marinade. degree of doneness, turning once.

TIP 7

A side of grilled vegetables completes this quick-and-easy meal. Use the marinade for grilled swordfish steaks, too.

GRILLED BRANZINI

INGREDIENTS 2 whole branzini, scaled and cleaned kosher salt and freshly ground pepper, to taste 1/2 lemon, thinly sliced 1 garlic clove, thinly sliced

2 small fresh thyme sprigs 1 1/2 tbsps. olive oil fish basket

DIRECTIONS 1. Prepare a medium-hot fire in a grill.

2. Season each fish cavity with salt and pepper. Place the lemon slices, garlic slices and 1 thyme sprig inside each cavity. Drizzle the outside of the fish with the olive oil, and season with salt and pepper. Place the fish in separate fish baskets and close the latch.

DID YOU

KNOW 12

3. Place the fish baskets on the grill.

Cook, turning once, until the skin is crispy and the fish is cooked through, 4 to 6 minutes per side. Unlatch the baskets and transfer the fish to a platter.

4. Serve with grilled fennel, tomatoes and smashed potatoes. Serves 2 to 4.

Branzini has a mild and slightly sweet flavor. This fine-flaked fish is similar in flavor to Snapper.

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Grilled VEGETABLES

GRILL VEGGIES

LIKE A PRO! FOLLOW THESE QUICK TIPS FOR GRILLING YOUR FAVORITES

PEPPERS

PREPARATION CUT LENGTHWISE BRUSH WITH OLIVE OIL SALT AND PEPPER

CORN ONIONS EGGPLANT SQUASH

PREPARATION PULL HUSK DOWN REMOVE SILK SOAK 15 MINUTES PULL HUSK UP

PREPARATION PEEL AND CUT BRUSH WITH OLIVE OIL SALT AND PEPPER

PREPARATION CUT LENGTHWISE BRUSH WITH OLIVE OIL SALT AND PEPPER

PREPARATION CUT IN THIRDS BRUSH WITH OLIVE OIL SALT AND PEPPER

GRILLING 6-10 MINUTES PER SIDE

400°-425° TEMPERATURE

GRILLING 10-20 MINUTES PER SIDE

350°

TEMPERATURE

GRILLING 8-10 MINUTES PER SIDE

400°-425° TEMPERATURE

GRILLING 4-5 MINUTES PER SIDE

400°-425° TEMPERATURE

GRILLING 5-8 MINUTES PER SIDE

400°-425° TEMPERATURE

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CHARRED VEGGIE SALAD

INGREDIENTS 2 red bell peppers, halved & seeded 1 1/2 lbs. eggplant, cut into slices 1 sweet onion, cut into 8 wedges 1 pint cherry tomatoes 1/2 tsp. freshly ground black pepper, 3 tbsps. extra-virgin olive oil, divided 3/4 tsp. salt, divided

DIRECTIONS 1. Preheat grill to medium-high heat.

2. Combine first 4 ingredients, 1/4 teaspoon black pepper, 1 tablespoon oil, and 1/4 teaspoon salt. Place bell peppers, skin sides down, and onion on grill rack coated with cooking spray; grill 10 minutes. Turn onion; add eggplant to grill.

Remove bell peppers. Place bell peppers in a zip-top bag; seal. Let stand 10 mins.

Cooking on a charcoal will impart the vegetables with extra flavor.

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cooking spray 1 tbsp. champagne vinegar 1/2 teaspoon sugar 2 garlic cloves, minced 1 oz. oil-cured olives, pitted & halved 1/4 cup fresh small basil leaves 1 tbsp. finely chopped fresh chives 3. Grill eggplant and onion 5 minutes; remove onion. Turn eggplant; grill 5 minutes. Remove eggplant. Add tomatoes to a grill basket; grill 5 minutes. Remove bell peppers from bag. Peel and discard skins; slice lengthwise.

4. Combine 1/4 teaspoon salt, vinegar, and sugar. Slowly add 2 tablespoons oil, stirring with a whisk. Combine vegetables, dressing, garlic, and olives.

Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, basil, and chives.

TOP 10 Condiments RELISH MAYO AVOCADO JALAPENOS NY ONIONS CHILI CHEESE KETCHUP MUSTARD SRIRACHA DID YOU KNOW? KETCHUP WAS ONCE SOLD AS MEDICINE.

The Best HOT DOGS FROM AROUND THE U.S.A. CHICAGO STYLE DOG

MUSTARD • ONIONS • RELISH PICKLES • TOMATOES • PEPPERS

HOTLANTA DOG

CREAMY & CRUNCHY SLAW SPICY CHILI • MUSTARD

MANHATTAN DOG

BROWN MUSTARD • ONION SAUERKRAUT

THE JERSEY SHORE

DEEP FRIED HOT DOG MUSTARD • SWEET RELSH

L.A. BACON WRAPPED DOG BACON • MUSTARD • AVOCADO CILANTRO • PEPPERS

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INGREDIENT

4 MARINADE

CHOOSE ONE INGREDIENT FROM EACH FOR A SUPER & AMAZING FLAVOR. MARINATE AND REFRIGERATE UNTIL YOU ARE READY TO GET ON THE GRILL!

salty

acidic

sweet

for fun

1 TBSP

1/2 CUP

1 TBSP

1 TSP

tamari fish sauce soy sauce miso paste

vinegar honey citrus maple syrup pineapple juice brown sugar buttermilk apple juice beer agave nectar

garlic chili peppers fresh herbs mustard ginger

MARINATING GUIDE PROTEIN

MINIMUM

MAXIMUM

CHICKEN FISH & SHRIMP BEEF & PORK

30 MIN 15 MIN 4 HOURS

6 HOURS 30 MIN 12 HOURS

LET’S MARINADE REMOVE SKIN

MARINATING YOUR POULTRY, MEATS & VEGETABLES BEFORE GRILLING IS A GREAT WAY TO BRING OUT THE FLAVOR.

USE THIN MARINADES

For fish, meats or poultry, remove any layers of fat and skin.

Don’t use very thick marinades, the flavor will not penetrate the food well.

DON’T POKE HOLES

COVER COMPLETELY

Do not poke holes in meat before marinating. This actually drains out the juices.

For easy meals, thaw fish fully in the refrigerator. Season and grill.

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