It’s National Grilling Month – Whoop, Whoop!!
It’s July, summer has arrived and we are lighting up that grill. It’s time to invite your family and friends to start basting your favorite piece of meat, fish, veggies or fruit. Keep reading along for some grilling tips and a few of my favorites that we like to prepare here at our home.
Let’s start with some “need to know” basic grilling tips:
First, store your grill in a place that is safe. Away from anything flammable: lighter fluid, your home or fences is best. Keep a clean grill grate. Use a wire brush to scrape away debris from previous grilling, this will prevent foods from sticking.
Proper food handling. When cooking raw meats, fish or seafood, always wash your prepping surface and hands. Use a plastic cutting board that can be disinfected or placed in the dishwasher for cleaning, not a wooden board. Wash fruits and veggies thoroughly.
Pre heating and temperature control is key to a great return. We like to preheat for at least 10-15 minutes. Add this time into your cooking time. Always keep an eye on the grill while cooking. I don’t encourage spray water bottles as this sometimes encourages more flames due to spreading out excess fat drippings. Keep your temperature high to preheat and give a good sear (high heat to lock in moisture and give a good outer crust) lower to medium or low to finish cooking.
What to grill:
This is the fun part with so many options. I like to say “if you can eat it you can grill it” We have tried every cut of meat, beef, pork or poultry are my families go- to . I’m more of a griller of veggies, zucchini, potatoes, asparagus, corn pepper and onions, but love salmon, shrimp, scallops and oysters on the grill.
Fruit, I know you think this is crazy but how about you give it a try this month. Peaches, nectarines, watermelon, pineapple, tomatoes, pears and apples. Grilling these enhances their flavor by caramelizing their natural sugars.
When grilling meats, season with salt and pepper and or your favorite spices. Then let the meat rest on the counter a bit while your grill is preheating. I treat fish and shrimp the same way. The veggies I drizzle salt and pepper and olive oil and toss. I use a grill basket for the above veggies but place the asparagus and corn directly on the grill grate. When it comes to fruit, I will season with just a pinch of salt, cinnamon or brown sugar just to enhance the flavor.
Know the temperature you and your guests like for red meats. Starting at 145 degrees for both red meats and pork. Chicken needs to be cooked to at least 165 and fish 145. Shrimp and scallops will be opaque and oyster shells will open when cooked thoroughly. I cook fruit to get the char marks and until they are a little soft but not mushy.
So this July, go ahead—fire up that grill and make the most of National Grilling Month! Whether you’re flipping juicy burgers, charring up fresh garden veggies, or surprising your guests with caramelized fruit, there’s no better time to experiment and enjoy the flavors of summer. Gather your family, invite the neighbors, and turn up the heat—because good food and great company always taste better on the grill.
PS Need a few recipe ideas? Visit MilMC’s food tab and search “grilling”.
Good Luck and ENJOY~
