5 Grilling Tips From Around the Web – On the House
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5 Grilling Tips From Around the Web

By on June 30, 2015

The 4th of July offers a great opportunity to use your grill to it’s fullest. So we decided to gather the resources from around the web to give you the best chance for a great barbecue.

 

1. RealSimple.com offers up 15 Fourth of July Recipes for the Grill with our one of our favorites.

Grilled Mediterranean Vegetables

You can cook this satisfying mix of zucchini, eggplant, cherry tomatoes, and scallions up to four hours in advance and serve at room temperature. Recipe

 

2. Food Network offers up Bobby Flay’s Top Ten Grilling Tips, which includes these top three:
1. Befriend your butcher. Buy from a good butcher shop or from the butcher at your supermarket’s meat counter. Avoid prepackaged steaks—plastic wrap traps in moisture.

2. Get good grades. Spring for USDA Prime or Certified Black Angus steaks if you can. Choice-grade steak is a good, less-expensive alternative.

3. Look for marbling. Thin white streaks of fat throughout a steak, called marbling, keep the meat nice and juicy. Plus, the fat adds flavor.

 

3. Whole Foods has a complete guide to grilling, which includes recipes for beef, pork, poultry and seafood, plus methods and techniques both for charcoal and gas grills.

Here we offer up their recipe for Dry Rubs:

Dry rubs will add depth of flavor to your favorite grilled foods. They are great for tofu, fish, pork chops, chicken breasts and vegetables.

  • Prepared dry rubs already contain the right mix of flavors ranging from Asian to Mediterranean styles. Or mix your own rub, storing in an airtight glass jar in a cool place, using as desired.
  • Three to four tablespoons of spice rub should be enough for two pounds of food.
  • To apply a rub, sprinkle it over your choice of meat, poultry, fish or veggies and lightly rub into the surface with your hands. Or place the rub in a large plastic bag, add your ingredients and shake to coat. Then let the food sit in the refrigerator for several hours or overnight. 

 

4. Rachel Ray has 5 techniques for grill chicken. Her technique #4 is Butterflying:

Butterflying

Butterflying is butcher lingo for opening a whole bird like a book, and it takes just three easy knife cuts or scissor slits to do. The chicken’s flattened shape helps guarantee quicker, more even cooking across the bird…er, board.

Tip! Stop sticky skin! The trick to preventing it from staying behind on the grate: Don’t let the skin hit the heat until the last 5 minutes of grilling.

 

5. Better Barbecue Blog offers up their Grilled Lobster Tails with Smoked Paprika Butter recipe, through their guest food blogger, Heidi Larsen of Foodie Crush.

Lobster tails just might be the most classic fancy-that-it’s-time-to-celebrate meal of all time.

Whether they’re paired with a glass of champagne or a perfectly medium-rare steak, nothing says “special dinner” like lobster.

Whole lobsters can be unwieldy to prepare, and honestly a little intimidating to eat. The infamous “screaming” as they go into the boiling water. The cracking of all those leggy parts and those other inside parts that are better left unseen. Isn’t there an easier way?

Yes! Simply go for the tail!

See more of the recipe and pictures at Better Barbecue.

 

 

 

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