Are you a grilling expert? Recipes needed!

[Anonymous]

Hi - a friend and I decided that we would start cooking more and ordering out less. He has a grill that he never uses and i've never grilled but we both LOVE all things grilled. These are some of the things we want to make, but we plan on keeping it simple. If you have some delicious recipes and techniques, marinades etc can you please share them?

Shrimp (I think we will brush with pesto?)
Chicken breast
Steak
Lamb chops?
Veggies (we both like broccoli, zucchini and eggplant, but open to anything)

We were thinking of making bruschetta and maybe rice or baked potatoes for the carbs, but if you have recs for carbs that can be cooked on the grill, please post your ideas. Also we are hoping to knock out a lot of grilling in one go to make lunches and dinner for the week so anything you can recommend for foods that last a week would be great. I'm really a novice so if you can explain things like you would to a 5th grader, that's about my level.

Thank you!!!

[Anonymous]

The best grilled food doesn’t involve a recipe. Simple if any seasoning and proper technique.

DH gets compliments all of the time on his seafood, steak and chicken grilling. He never has more than 2-3 ingredients, including salt. Typically it is just salt.

Time and temp are what makes grilled food great. Experiment and have fun.

[Anonymous]

Grilling takes time to learn because all grills are different. So do not get discouraged if the first few attempts are mediocre.

For skinless, boneless chicken breasts, the key is to buy good quality chicken (Perdue and other grocery store crisp has a bad texture). Pound it thin. You can use a store bought marinade or just a little avocado oil and seasoning (salt, pepper, garlic, onion salt - whatever you like). Kheat up grill to around 400. If you pounded it thin, you only need to grill it about 3 minutes on each side. Use a thermometer to check the internal temp gets to 160.

Store bought marinades can be good but it makes the grill a pain to clean.

If you like grilled vegetables, get a grill wok /pan so you do not need to use kebabs or worry about them falling it. A grill pan would probably;y work well with shrimp also.

[Anonymous]

Shrimp can be challenging because it overcooks and gets tough/rubbery quickly. You may want to start with something more forgiving, and work up to shrimp once you get to know your grill's heat settings. When you do go for shrimp, watch it closely and pull it off as soon as it's cooked through. Once you master it, it's a great choice because it does cook so quickly, you just have to keep an eye on it.

For things like chicken breast, a meat thermometer is key. You need to pull it off the grill right when it's fully cooked. I have one that stays in meat and has a remote reader so I can monitor the temp continuously from the kitchen, but an instant-read works well too, just go check it periodically.

For any recipe you choose - understand that the times given are approximate at best, and will vary greatly depending on the heat of your grill, thickness of the meat, and more. If you want to nail down a good timeline, slice or pound your chicken into consistent thickness every time you grill.

Dry rub or marinate before you grill; wet sauces like BBQ sauce should be brushed on just for the last few minutes.

One of my favorites is a grilled vegetable combo: I chop an onion, a red bell pepper, a zucchini, and whatever else I have on hand (brussel sprouts, cauliflower, mushrooms, etc) into 1-inch pieces, toss with olive oil salt and pepper, and maybe some Italian seasoning herb mix, toss onto a grill pan, and cook over high heat for about 5-7 minutes, stirring 2-3 times to flip the pieces over. You're going for a light char but still slightly crisp, not cooked soft.

Another carb that works well on the grill is corn on the cob. Pull the husks down, remove the silk, and pull the husks back up. Soak in water for 10-15 minutes, then grill for about 10-15 minutes, turning every few minutes until all sides are browned.

[Anonymous]

These are all great tips, thank you!

[Anonymous]

Grilll boneless chicken thighs instead of breasts. More fatty so they don't dry out.

Grill swordfish. It holds up well.

Get a good meat thermometer (liek a Thermapen). Totally worth it, so you don't overcook food.

[Anonymous]

I love grilling shrimp. They cook so fast! As soon as they are pink, take them off.
I marinade them for 30 minutes in a mixture of soy sauce, gochujang, and brown sugar or toss them with some lime juice and chili seasoning.