Tuesday, April 28, 2009

Bust out the Grill!

It's so WARM OUTSIDE. This makes us crave grilled food. It just feels right, especially since it's so early in the season - you absolutely have to take advantage of this incredible weather before it reverts back to typical New England in April, when the temperature hovers somewhere in the 60s... So, with this in mind, we bring you a few of our favorite grilling tips as well as a recipe for some super easy and quite tasty chicken.

Grilling Tip #1: Don't go too crazy with the seasoning beforehand! We love marinades as much as the next gal, but slapping a soaking wet piece of meat on a hot grill leaves a little something to be desired. We like to brush our food with a touch of extra virgin olive oil and a dash of salt and pepper and brush the sauce of choice on after the meat is cooking.

Grilling Tip #2: Don't be a chronic-turner! You have to let your food sit on the grill for a couple of minutes when you first put it on in order to create a good sear. So, before flipping to the other side, resist the urge and let it sizzle! If you try to turn it to early, it will likely stick to the grates and create a big old mess! Nobody wants to deal with torn chicken or steak...

Grilling Tip #3: Create a medium heat space as well as a high heat space. Whether using gas or charcoal, creating two levels of heat is a great way to have some flexibility on your grill top to prevent burning once you've gotten things seared to perfection.

Grilling Tip #4: Keep it simple! There are not many things more delicious than a peeled Vidalia onion with extra virgin olive oil and salt and pepper, wrapped in aluminum foil and let to sit on a hot grill. Our general food motto is 'don't over do it' - nobody wants to eat food that has been treated to death!

With those tips in mind, we want to share with you our recipe for Old Bay Chicken. It's exactly what it sounds like, and is a great way for any griller - novice or expert - to break in the Webber at the beginning of the season.

Old Bay Chicken
Start with split chicken breasts - VERY important to have the bone-in and skin-on!
Rub these babies down liberally with Old Bay Seasoning. THAT's IT!
Turn Grill on to medium-high heat.
When it's hot and ready go, turn the middle burner off and place the chicken directly on the grates.
If you're using charcoal, set it up with the coals on either side of the grill,
or maybe create a ring around the edges... you just need a space with indirect heat.
Close the lid and DON'T TOUCH for 45 minutes.
Voila! Serve with Salad and you have a fabulous Summertime Dinner...
drink it with a cold brew and call it a night!

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