Girls Who Grill
It’s officially Spring! Our family does a lot of weekend hangouts outdoors, enjoying the weather, food and some good jams (as in music and delicious berry preserves). Last weekend we hosted a small crawfish boil. This is something we do every couple of weekends throughout the spring and into the early weeks of summer. What do we do if we’re not deep in mudbugs? We grill! It’s actually an awesome way to create a quick, delicious meal for a crowd. And what sounds more relaxing than spending a Sunday afternoon with some homemade lemonade, your best friends, music, the warm sun and some food?!
There are so many pros to grilling, 1. It creates awesome flavor, 2. It is versatile, you can create anything from a juicy hamburger to fresh salmon, 3. It doesn’t dirty your kitchen (that’s the best part).
Grilling can be intimidating though, coming from my own personal experience. Sometimes it feels like there is so much to know about using a grill. But I promise, if I can do it, anyone can. Once you’re clear on the basics you’ll be a grilling master in no time.
First, there are a few different types of grills, but I’m going to touch on the two main outdoor grills (remember clean kitchens). Gas/propane grills and charcoal grills – One uses a propane tank for fire, and the other uses little charcoal blocks and/or wood for your heat source. Which is better? Neither, but my opinion is flavor is better on a charcoal grill and simplicity/quickness is the quality of a gas grill. Basically am I trying to grill some chicken breasts really quickly for a Wednesday dinner? Then I’ll go with the gas grill. Am I cooking burgers for a cook-out we are hosting? Charcoal all the way.
Second, what’s cooking? Some of my favorite things to grill include chicken and veggie kabobs (meat and veggie slices all on a stick), burgers, and “tequila” lime shrimp tacos. When using the grill it can get a little fast paced. Make sure you are not cross-contaminating, i.e. using your awesome grill tongs to put those chicken k-bobs on the grill then using the same unwashed pair to flip and take the chicken off… because salmonella is real y’all. I would suggest having two marked pairs of good grilling tongs like these.
Keep one specifically for raw meats and the other for cooking and serving.
Once the meal is complete a quick grill clean is a great idea that will keep you from scraping gunk the next time you decide to fire it up. I use tongs and balled up aluminum foil, but there are grill brushes too. Keep the grill on (lower heat) ball up the foil and squeeze with the tongs. Run the aluminum foil over the warm grates removing any residue from the cooked food. If you decide to use a charcoal grill, be sure to regularly empty out the ashes.
Honestly the vibes that come with grilling make cooking so much more enjoyable. Are you a grilling chick? What are some of your go-to recipes for a cook-out? I’d love to hear them so I can try it out!