Late Summer Grilling

Posted on August 9, 2016 by Grill Girl

Try a fresh piece of fish for your next grill meal!

Let’s admit – by the time we all get to August, we’re kind of done with the burgers and hot dogs. Even if you’re not totally sick of them, you should give it a break for just a few weeks because they will certainly become your staple again once football season starts back up.

For an alternative grilled dish, give a nice fresh fish a try! One of my favorites to throw on the grill is salmon. It has a pretty sturdy flesh which makes it much easier to maneuver on the grill.

The absolutely easiest way to cook fish on the grill is by putting it in an aluminum foil tray, smothering it with a garlic-herb butter and then just putting the tray directly onto the grill grids. You won’t get that pretty grill sear, but you are guaranteed that the fish won’t stick!

You can also use a cedar plank, just a sheet of aluminum, or put it directly on the cooking grid. Just make sure that if you do choose to put it on the grid, you oil it properly before placing the fish on it. The safest way to oil a cooking grid is to put some oil on a paper towel and rub that thoroughly on the grid. Also, try to put your fish where the grid is the smoothest and the cleanest.

For even more tips, check out this video I made to answer a question from a customer!

That’s it for now! Do you have any tips on grilling fish? What’s your favorite thing to grill at the end of summer?

As Always- Happy Grilling!!
-Grill Girl

Hot Hot Hot!

Posted on July 13, 2015 by Grill Girl

Temperatures all around the country are HOT and getting Hotter!

Whether your means of cooling down is an air-conditioner that blasts 24/7 or an open window with a fan and a desperate hope, there’s absolutely no need to heat up your living space more than necessary!

That’s right folks, avoid those ovens and stove tops like the plague! You can cook SO many things on the grill using indirect heat and some roasting pans. Today, I’m dreaming of a nice crisp salad to end my day. You know me though, as the Grill Girl, I couldn’t have a salad without a lovely grilled chicken breast, or maybe some sliced grilled steak.

Doesn’t that sound amazing?

I don’t consider myself a chef, but here’s how I would build my dinner salad:

Get that grill going and throw on your choice of protein; how about grilled steak, chicken, salmon, or even shrimp? If using chicken, pound it out a bit so it’s nice and thin. It will take less time to cook. I like to add some citrus into my foods, so drizzle fresh-squeezed lime or lemon (your choice) along with some salt onto your meat before putting it on the grill. It is summertime after all!

Start your salad with a bed of romaine. In the hot summer months, nothing compares to the cool, watery crisp of romaine lettuce. Atop that, I would add some corn. If I have leftovers from a cookout I would definitely put that to use, or just open a can of sweet corn. Then throw on some chilled cherry tomatoes and sliced avocado. Add your meat and finish off with a sprinkle of Parmesan. Then, try making your own summer dressing instead of purchasing one from the store. Fresh is best! Here’s my all time favorite:

Cilantro Lime Dressing

The ratio you need is 2:1, oil to lime juice. I use olive oil, but you could also use canola. Then, add in some chopped cilantro, salt and pepper and fresh garlic! I blend in up and it gets pretty creamy. It’s very yummy and so easy!

Ok everyone, get outside to cook! Let the grill and the sun battle it out for who’s the hottest, while you get a great meal and run back inside to keep cool.

Happy Summer Grilling!

-GG

Whip Up Your Own Spiced Rub

Posted on September 30, 2014 by Grill Girl

People say fresh is best! While it may not be true in every single case (like wheat versus beer 😉 ), in the case of spices and herbs, it definitely holds up!

When you grill, marinating your meats beforehand can do well to keep them from drying out. However, if you’re interested in a lot of flavor, try rubbing on a spice mixture of your own concoction. All you need are some fresh herbs and an oil of your choosing.

Try this out next time you get chicken or pork ready to grill:

>>Two cloves garlic (peeled), one shallot (peeled), a few leaves of sage, a sprig rosemary, and a teaspoon each of kosher salt and cracked black pepper.

>>Throw them all into a food processor or blender along with one to two tablespoons of oil and blend!

>>Rub the mixture on the surface (or under the chicken skin) and throw it on the grill.

The seasonings will cook into the meat and the salt will flavor and tenderize at the same time!

Don’t be afraid to throw your own herbs together! Cilantro, oregano, thyme – each would make a unique and flavorful addition to the simplest of menus. Even if you don’t have fresh herbs, mix together your own spices – and remember to check the dates on those spices! They are always best in the first 1-2 years (the fresher the better)!

What’s your favorite way to season your grilled food?

Happy Fall Everyone

-GG

Turkey Day!! Thanksgiving Turkey on The Grill

Posted on November 16, 2012 by Grill Girl

this turkey on the grill article was updated june 2021

Anyone out throwing a turkey on the grill this Thanksgiving?

I looked around at some recipes and it seems to me that you cook a turkey on the grill pretty much the same way you cook a turkey in the oven. The only difference is that you’ll get some really amazing flavor from using the grill. What you’ll want to order now is some gas grill smoking chips. Before you begin, preheat your oven and gather supplies. Completely defrost your turkey before putting it on the grill. You’ll also need an aluminum drip pan and some seasonings. We recommend picking up a bottle of white wine as well because it adds a great base of flavor if your pour some in that drip pan. Grab your preferred seasonings for the outside of your turkey and that’s about it!

Here are the basic tips for turkey on the grill:

1) Use a medium-high heat setting on your grill.

The heat definitely needs to be indirect so MAKE SURE the heat tents or briquettes that cover your burners are in good shape!!

2) Place an aluminum pan

on top of the briquettes or heat tents in your grill and directly under your bird. This pan will catch the juices and evaporate them back for more deliciousness.

3) Season the bird

with salt, pepper and oil, or anything else you normally use and tie the legs as normal. (Cook your stuffing in the house).

4) Place the bird in the grill breast side up.

5) Grill for 11 to 13 minutes per pound

(instant read thermometer should say 180 degrees F and the juices will run clear).

6) Let it stand for 15 minutes

before you carve it and serve it to all those amazed faces.

Check out this video from the Grill Girl where she puts her turkey on a grill!

Yup, you’re the bomb!!!

Happy Thanksgiving Y’all.

-GG

Master your turkey on the grill this Thanksgiving

This turkey was smoked on a grill at my very own house.
(and it was fantastic)