Posts Tagged ‘grill’
How to Grill Chicken Breast?
First and foremost, pound the chicken. Skinless boneless chicken breasts have a very thin tenderloin attached, which tends to get cooked very fast, even before the rest of it is half done. So, it is best to remove the tenderloin. Also, pound the chicken to about ½ thickness, as it is quite uneven. After you are done with the pounding, rinse it thoroughly, unless you are marinating it.
Pre-heat the grill to medium-high and lay the chicken on it. A simple thing to remember while grilling chicken breasts is that higher the heat, faster and juicier the chicken will be. Grill the chicken for about 4-5 minutes, keeping a check so that the it does not get burnt. When the bottom side of the chicken has sear marks, turn it. Further grill the chicken for another 4-5 minutes, until completely cooked. To check if it is rightly cooked, touch the thickest part. If it has been perfectly done, it will spring back a little. If it is underdone, it will be little spongy and if over-cooked, it will be hard and rough. There is another method to check if the chicken is done. Make a small cut in the center of the chicken; if it’s translucent, it is undercooked. When the chicken is completely done, remove it from the grill immediately, as it tends to keep on cooking even after removing from the grill.
How to Grill Chicken Wings?
First, chop off the end tip of the wing, the first segment, and then cut the next joint and separate the two pieces. Season it with pepper and salt and refrigerate. Set a propane grill at medium heat. Let it get very hot. If you are using a charcoal grill, heat the grill until the coals get a gray cover of ash. Clean the grill screen with the help of grill scraper and also wipe with a cloth soaked in olive oil. Now, remove the wings from the refrigerator and place on the grill. Grill for about 7-9 minutes on each side. Be careful while turning, as the skin can tear off. Remove from the grill and cut the end of drumstick of a wing. If the juices that run out are clear, the wings are neatly cooked. If the juices are reddish, place the wings in a pre-heated oven at 400°F for about 5 minutes. Season with hot sauce and serve.
How to Grill Chicken Legs?
When the charcoal or gas grill is very hot, place the chicken legs in a container. Season them with 1-2 tbsp of olive oil, salt, and pepper. Place them on the grill. Grill until clear sear marks are seen. Make sure that the wings are grilled from all sides. Cook for about 25 minutes. Add hot sauce if desired and cook for another 25 minutes. Now check the temperature. If its 165°F, the chicken is done. If is less than 165°F, cook for some more time.
Now that you know how long you should grill a chicken breast, you can do so to perfection. Grilled chicken is also required in many recipes, and hence you should know how to grill it for the right period of time.
Cooking Salmon on a Gas Grill
For grilling tasty salmon, you should purchase fresh fillets that are firm, light pink in color, and have smooth cuts. Avoid buying fishy smelling fillets or steaks that indicate old cuts. Also, do not forget to ask the fishmonger to retain skin on the fillets, so that they do not stick to the grill or break apart while cooking. If you are not cooking the salmon right away, refrigerate it until required. Mentioned below are some simple steps on cooking salmon on a gas grill with foil.
– The first step is to prepare the grill properly. If you have not used it for a long time, consider cleaning it first with a metal brush, and apply oil to reduce sticking. Then, preheat the gas grill at a high setting.
– As far as wrapping the rack with aluminum foil is concerned, it is optional for grilling salmon. However, if you are using a foil, you do not need to oil the grill. Instead, spray the oil on the aluminum foil before you place the fillets over it.
– In the meantime, you can prepare the salmon fillets by brushing them with your favored dry rub or marinade. For any fish recipe, do not marinate the pieces for a long time, or else, the flesh will lose its firmness and flavor.
– The next step is estimating the correct cooking time according to the thickness of the fillets. A half-inch thick fillet requires about 4 minutes of grilling; that is, 2 minutes per side.
– As soon as the gas grill is ready, adjust it again to low heat setting. With the skin side up, place the marinated fillets over the grill, and close the lid for cooking. Retain the lid until one side of the fillet is cooked properly.
– When the cut side is cooked for the estimated time (4 minutes for 1-inch thick fillets), open the lid, and flip the fillets carefully with a thin spatula. If desired, rub the cooked side with olive oil or butter.
– Cover the lid again, and cook the other side for the predicted time. Once the cooking time is reached, remove the cooked salmon from the gas grill, and allow it to cool down slightly.
– Your grilled salmon recipe will be done when it starts flaking easily. To check, insert a metal skewer in the thickest part of the fillets and pull a little. Well cooked fillets appear opaque with a tender and flaky textured meat. Work with the spatula to separate the skin from the meat.
Remember that while grilling a salmon on a gas grill, do not overcook it. Also remember that frequent turning will tear the flesh. With practice, you will be able to make grilled salmon like a professional. You can try different marinade or rub recipes to alter the flavor of your grilled salmon. Serve it with a spicy sauce and boiled red potatoes for an excellent meal.
1. As far as possible, avoid storing steak in the freezer.
2. Buy fresh steak on the day you would want to grill it.
3. If you do store it, ensure you defrost it completely before you start grilling a steak as it should come down to room temperature.
4. Depending on the thickness of the steak, the time required for defrosting will vary.
5. The grill should be preheated before the steak is placed on to cook.
On a Gas Grill
– The thickness of the steak should be 1 to 1½ inches.
– Make a line into the steak at a distance of an inch. This will ensure that the steak is flat when you are grilling it. At the same time, it will also ensure that meat is cooked well.
– Start the grill and let it heat up for 20 to 25 minutes. This is an important trick when you are using a gas grill.
– If you did trim the fat off, use it to rub on the grill bars. Be careful during this step as the grill will be very hot at this point.
– Rub your favorite marinade on the steak and place it on the hottest part of the grill.
– The time for grilling will depend on how much you want the meat to be cooked.
– When you remove steak from grill, keep it aside for about 5 to 7 minutes so that juices work their way through entire steak.
On a Charcoal Grill
– After the steak comes down to room temperature, submerge the steak into your favorite marinade for a few hours.
– Place charcoal in a single layer in the grill. Light the charcoal and let it burn till they turn ash gray in color.
– Using a brush, grease the grill so that the steak does not stick to it.
– Place the steak on the grill and let it cook properly on one side. Then, flip it over.
– Depending on the thickness of the steak, you may have to cook the steak at least 4 to 5 minutes on each side.
– After it is done, let it rest for 5 minutes before you serve it.
If you do not have a gas grill or a charcoal grill, then you may want to try cooking steak in the oven. According to some people, broiling steak is better than grilling it. It is up to you to decide which is the best method according to you. If you are not comfortable of using the time method, then you can also make use of meat thermometer to know whether the steak is grilled to perfection. Remember, practice makes perfect. Therefore, you will have your own trial and error moments before you become perfect at it.
While grilling lobster tails, you need to be careful while choosing the ingredients that will accompany it; most specifically the spices and herbs. The reason is that this seafood is packed with amazing flavor, and by including additional flavors, it will change the outcome.
Grilling the Tails
Dependig on your taste preference and number of people you’re cooking for, add or subtract the amount of ingredients mentioned in the following recipes.
Lemon-Butter Lobster Tails
– Lobster tails, frozen, 4, ½-lb.
– Unsalted butter, 1½ cups
– Lemon zest, ½ teaspoon
Since we are using the frozen kind, thaw them to room temperature by placing them in a plastic bag and then submerged in a bowl of warm water. Next we will prepare the lemon-butter mixture. In a pan, melt butter over low heat. Once melted, pour even measurements in 2 different bowls and let it sit for about 5 minutes. Remove any foam that may have been produced on top. In one of the bowls, add lemon zest and mix it properly. Turn the gas grill on to medium-high heat and grease 4 skewers. To prepare the tails, cut the top shell straight down the middle, but don’t cut all the way till the bottom. Pull the tails apart, and insert them in each of the skewers. Generously coat the tails with lemon-butter. Now place them flesh side down on the hot grill, and cook for 4―5 minutes until light grill marks show. Flip the tails to grill the shell side for 3―6 minutes until the meat is firm and opaque. Meanwhile, apply the lemon-butter mixture as many as times as you want. And that’s it; the delicious tails are ready to be enjoyed.
Vinaigrette Lobster Tails
– Lobster tails, frozen, 8
– Vinaigrette dressing, 8 tablespoons
– Lemon juice, 3 tablespoons
– Chives, minced, 2 teaspoons
– Tomatoes, peeled, seeded, chopped, 2
– Extra-virgin olive oil, 2 tablespoons
– Lemon zest, 1½ teaspoons
– Tarragon leaves, minced, 1 tablespoon
– Salt and black pepper, for taste
Unlike the above mentioned recipe, here we will cut the tails all the way through in order to make 2 separate pieces. Follow the same technique to defrost the tails as we did in the above recipe.
To make the vinaigrette, take a bowl and combine tomatoes, vinaigrette dressing, lemon zest, tarragon, lemon juice, chives, salt, and black pepper properly. Keep the vinaigrette aside for some time. Preheat the gas grill and remove the tails from water. Brush them with extra-virgin olive oil, and season with salt and black pepper. Once the grill is hot and ready, place them flesh side down, and cook for 4―5 minutes until light grill marks show. Flip the tails and grill the shell side for at least 6 minutes. Keep basting the meat with vinaigrette. Once ready, remove them off the grill and serve immediately.
Spicy Lobster Tails
– Fresh rock lobster tails, 4
– Lemon juice, 2 teaspoons
– Orange peel, grated, 1 teaspoon
– Butter, melted, ¼ cup
– Ground ginger, 1 pinch
– Chili powder, 1 pinch
Preheat the gas grill. Cut the undershell membrane, insert skewers between the shells, and straighten the meat. In a bowl, mix melted butter, lemon juice, orange peel, chili powder, and ground ginger together. Brush this mixture over the tails and place the shell side on the grill first. Cook for 5 minutes and flip them over to cook the meat side for about 5 minutes; keeping basting the tails with the mixture. Once the tails are cooked, serve them immediately.
The increasing number of people diagnosed with high cholesterol and blood pressure problems, is causing people to turn to grilled food. Grilled food is much healthier than fried food and also satiates the palate. Grilled vegetables are not only healthy and delicious, but are also very easy to prepare and are great options for vegetarians.
However, grilling can be messy and cleaning up can be quite cumbersome. The sticky, charred remains can be the outcome of multiple grilling attempts. One way to reduce the amount of cleaning up, mess and charred vegetables is by making use of aluminum foil while grilling vegetables. Aluminum foil is something that is easily available at any local grocery store. Grilling in aluminum foil reduces the mess caused during grilling and also prevents vegetables from getting burned.
The things you need for grilling vegetables using aluminum foil are aluminum foil (heavy-duty preferred, however regular is also fine), vegetables of your choice (mushrooms, onions, tomatoes, peppers and so on), knife, seasoning, non-stick spray or olive oil and grill or oven.
Vegetables that are high in water content must be chosen for grilling, such as eggplant, peppers, summer squash, zucchini, tomatoes, mushrooms, onions and celery. All these vegetables take approximately the same time to cook, thereby making grilling all these vegetables together easy.
However, vegetables like carrots, cauliflower and broccoli should be avoided. Leafy vegetables are also a no-no to grilling, unless there are specific dishes which call for their blackening. While grilling assorted vegetables, make sure you choose vegetables that take similar amounts of time to cook.
Take a large sheet of foil and line it loosely on a pan or skillet. While lining, keep in mind that there should be ample amounts of foil left for wrapping over the top. In order to prevent the vegetables from sticking, drizzle some non-stick spray or olive oil onto the aluminum sheet.
It is very important to thoroughly wash the vegetables before consumption. You could sprinkle a mixture of lemon juice and water on the vegetables and let them sit for some time. Rinse and wipe dry with a towel. While slicing the vegetables, make sure they are equal in size (one inch pieces), as this will help them cook evenly, at the same time.
After chopping, place the chopped vegetables in a bowl and sprinkle some olive oil or non-stick spray, seasoning of your choice and some salad dressing if you wish. Since vegetables lack fat, they require some kind of oil or non-stick spray to keep them moist and prevent them from sticking. Mix well and place them into the tray. Ginger, vinegar, soy sauce, oils and sugar can impart Asian flair to the grilled vegetables.
If you really want to bring out the flavor of the vegetables and enjoy a delectable meal, try marinating the veggies. There are several marinade recipes that you can use for your vegetables. One simple one is the lemon and garlic marinade.
For this you need to add 2 tablespoons of lemon juice, one tablespoon of olive oil, one tablespoon of lemon zest, one tablespoon of finely chopped fresh garlic and some salt and pepper. Mix the vegetables in this marinade and refrigerate it for 4 to 5 hours. After the marination is done, your vegetables are ready to be grilled.
Once the chopped vegetables are seasoned and placed on the foiled tray, fold the extending parts of the aluminum sheets, crimping as you go, thereby making a kind of pocket. Sealing the vegetables in this manner will prevent the vegetables from falling out (or liquid from oozing out) of the tray during cooking. Moreover, the steam inside will assist in the even cooking of the vegetables.
Before you place the foil pocket with vegetables onto the grill, make sure the grill has been heated at a medium-high temperature and is nice and hot. Allow the vegetables to cook for 8-10 minutes, and then flip using tongs and grill the other side for the same amount of time. Flip once again and grill for another 5 minutes. The time required for grilling will depend on the number of vegetables grilled.
Once the grilling is done, allow it to stay for 5 minutes. Then you can cut open the foil seal and add seasoning or butter to the vegetables as per your taste and liking. Transfer the grilled vegetables to a plate or dish and garnish it. Serve steaming hot.