Grilling has a special place in the part of my heart that holds and keeps my love for food. Not only b/c of the smokiness or the burnt pieces that make the flavor of the meat jump out and grab your taste buds and slap them around a bit but you don't have to wash anything. No pans or pots or anything!! Just give a good burn and scrape before cooking and you're good to go! I'd love to try a smoker...but that does involve a lot of "smoker sitting"...hehehehe....we're thinking of at least trying charcoal and seeing how we like that. Last summer I used hickory chips every time I grilled and it made a significant difference in the flavor.
Tonight I made some grilled chicken. I basted the chicken breasts with combination of Italian dressing, mustard and ketchup. Initially they were cooked over direct heat to get some good grill marks then continued on indirect heat. I made sure to get some good burnt sections by putting them back on direct heat, once the chicken was mostly cooked through. Internal temp was measured in the 150's and then they were wrapped in some foil together to rest and let the internal temp rise. I made some barbecue baked beans (My husband said they could've stood to be more barbecue....remember the post about everyone being at my mercy!!???!!) along with some green beans and leftover macaroni salad. I topped my chicken with a combination of grape tomatoes and cucumbers that had been marinating in some balsamic vinaigrette, olive oil and black pepper. With each bite, it was like tasting a summer day.....
Grill-baby-Grill!!
I have to learn to grill. I am so bad at it. My meat comes out burt to a crisp or dried out. Nothing ever tastes good. I feel for my poor family. :)
ReplyDeleteGrilling, I believe, just takes patience. I almost always do the same thing each time.
ReplyDelete1. give 'em a good sear.
2. Turn off one burner and put them over the burner thats been turned off (indirect heat)
3. put back on direct heat for a few flips to get some good carcinogens!