Classy Girls Grill

Steak Marinade

2010-04-05T10:01:00.002-05:00

Be sure and check out this post for an awesome & easy steak marinade.

Look what I found!

2010-03-24T13:34:00.003-05:00

While browsing through TJ Maxx Monday I came across these! Cast iron kabob sticks to resemble twigs! I had to have them because I'm always needing more sticks and you don't have to soak this kind :) I'm a big fan of kabobs, my step father was Lebanese and I grew up eating the real Lebanese kabobs with white rice.

Pros-Their reusable, easy to pick up, easy to clean, get a better seasoning each time you use them, and their very cute!

Cons-They are a little thick for shrimp...The shrimp did turn out good but if you have tiny shrimp don't even think about it.

The REAL Shish Kabob Recipe

2 lbs beef sirloin or tenderloin, cut into 1 inch cubes
1/2 cup olive oil
1 tablespoon white vinegar
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon paprika and 1 clove garlic, minced

Preparation:

24 hours prior to grilling, prepare marinade by combining olive oil, vinegar, corinader, garlic, cumin, and paprika. Pour marinade into freezer bag and add beef cubes. Allow to marinate in the refrigerator until ready to grill.

Remove from refrigerator and thread meat onto skewers that have been sprayed with cooking oil.

Spray grill with cooking oil to prevent sticking. Grill for 5-7 minutes on each side or until desired doneness.

Serve over a bed of white rice, salad, and pita bread!

Vegetable Grilling Guide

2010-03-15T16:20:00.001-05:00

Place vegetables directly on the cooking grate. Grill for the time given in the chart, turning once halfway through grilling time. Times are for crisp-tender vegetables.

Artichokes, whole
Steam 20 to 25 minutes; cut in half and grill 8 to 10 minutes (Direct Medium)

Asparagus
6 to 8 minutes (Direct Medium)

Beets
1 to 1-1/2 hours (Indirect Medium)

Bell peppers, whole
10 to 12 minutes (Direct Medium)
Bell peppers, halved or quartered
6 to 8 minutes (Direct Medium)

Cabbage, whole
2 to 2-1/2 hours (Indirect Medium)

Chiles
7 to 9 minutes (Direct Medium)

Corn, shucked
10 to 12 minutes (Direct Medium)
Corn, in husk
25 to 30 minutes (Direct Medium)

Eggplant, 1/2 inch slices
8 to 10 minutes (Direct Medium)
Eggplant, halved
12 to 15 minutes (Direct Medium)

Fennel, 1/4 inch slices
10 to 12 minutes (Direct Medium)

Garlic, whole
45 minutes to 1 hour (Indirect Medium)

Green beans
8 to 10 minutes (Direct Medium)

Green onion, whole
3 to 4 minutes (Direct Medium)

Leeks
14 to 16 minutes (Direct Medium)

Mushrooms, shiitake or button
8 to 10 minutes (Direct Medium)
Mushrooms, portabello
12 to 15 minutes (Direct Medium)

Onion, whole (leave paper leaves on--do not peel)
45 to 50 minutes (Indirect Medium)
Onion, halved
35 to 40 minutes (Indirect Medium)
Onion, 1/2 inch slices
8 to 12 minutes (Direct Medium)

New potato, halved
20 to 25 minutes (Direct Medium)
Potato, whole
45 minutes to 1 hour (Indirect Medium)
Potato, 1/2 inch slices
14 to 16 minutes (Direct Medium)

Pumpkin

3 pounds
1-1/2 to 2 hours (Indirect Medium)

Squash, Acorn
1 pound
40 to 45 minutes (Indirect Medium)

Squash, Buttercup
2 pounds
50 to 55 minutes (Indirect Medium)
Squash, Butternut
2 pounds

50 to 55 minutes (Indirect Medium)
Squash, Pattypan
10 to 12 minutes (Direct Medium)
Squash, Spaghetti
3 pounds
1-1/4 to 1-1/2 hours (Indirect Medium)

Squash, Yellow, 1/2 inch slices
6 to 8 minutes (Direct Medium)
Squash, Yellow, halved
6 to 10 minutes (Direct Medium)

Sweet potato, whole
50 minutes to 1 hour (Indirect Medium)
Sweet potato, 1/4 inch slices
8 to 10 minutes (Direct Medium)

Tomatillos
6 to 8 minutes (Direct Medium)

Tomatoes--plum, whole
8 to 10 minutes (Direct Medium)
Tomatoes--plum, halved
6 to 8 minutes (Direct Medium)
Tomatoes--garden, 1/2 inch slices
2 to 4 minutes (Direct Medium)
Tomatoes--garden, halved
6 to 8 minutes (Direct Medium)
Tomatoes--cherry, whole
2 to 4 minutes (Direct Medium)

Zucchini, 1/2 inch
6 to 8 minutes (Direct Medium)
Zucchini, halved
6 to 10 minutes (Direct Medium)

Bobby Flay's 10 Great Grill Tips

2010-03-09T09:55:00.003-06:00

LOOK ALLIE! HE HAS YOUR GRILL!

I've been watching Bobby on his Food Network grilling show. The weather is warming and I'm ready to GRILL! Florida has had such a hard winter and the Green Egg has been neglected. Here are some grilling tips from BOBBY! I do disagree on 2 of them, but he's a pro!

TIPS

Before grilling, less is more. Brushing food with olive oil and sprinkling with a little salt and pepper is generally all you need. Overdoing elaborate marinades and rubs can dominate the taste of food.
After grilling, pull out all of the stops. Condiments make the dishes distinctive. Be bold with your fruit and vegetable-based ketchups, relishes, and salsas.
Do what works, the grill is not sacred. Finishing precooked foods with a quick sear, and searing just prior to eating are great strategies to get food cooked perfectly and on the table for your guests.
Use squeeze bottles. Pour vinaigrettes into squeeze bottles and store them in the fridge.
Organize! Prioritize! Plan a menu, make lists, do the shopping. Know what you can make ahead of time. Plan what you're going to make first, second, third and stick to your plan. Get everything out in front of you -- food, spices, and tools should be in easy reach.

Gas and charcoal are both heat sources. I prefer gas for its ease and speed.
Use a two-level fire. High- and low-heat sides are recommended for maximum cooking flexibility.
Keep the lid closed for cooking longer than four minutes and during preheating.
Let the food sit a couple of minutes on the grill to develop sear marks and to help avoid sticking.
Keep it simple. Make sure you have a nice array of foods, but don't turn the cooking into a burden. Grilling is a relaxed way of entertaining. Enjoy it!

Using your Charcoal Grill as a smoker

2010-03-08T12:14:00.001-06:00

Charcoal Grill: Use the Indirect method by arranging charcoal briquets on each side of the charcoal grate. Place a heavy aluminum foil pan between the piles of briquets; add 2 cups water and any flavorings. Allow 30 minutes for coals to heat up (they should have a light coating of grey ash). Place soaked wood chunks or chips/twigs directly on prepared coals and allow to smoke fully before beginning cooking. Place food on top cooking grate over the water pan. Cover grill. Add 5 to 7 briquets to each side every hour; replenish water and seasonings as needed.

Compound Butter

2010-03-05T05:45:00.000-06:00

A compound butter is a favored butter that can work well as a rich finishing sauce to melt on red meat.
Begin by softening butter and combining it with herbs, spices, lemon juice, lemon zest and desired spice. Use the back of a fork to mash the ingredients and distribute them evenly. At this point the butter is ready to use. Or you can wrap it in plastic wrap and shape into a cylinder, refrigerate it and slice off as much as you need.

Grilled Quail

2010-03-04T10:29:00.002-06:00

I think the trick to great quail is marinating it for over 4 hours. I used half Italian dressing and half BBQ with a little Worcestershire sauce.

This is messy but right before grilling wrap each quail in a slice of bacon and secure with a toothpick...make sure to soak your toothpicks in water for a couple of minutes.

Grill on medium heat for 10 minutes on each side. I think my grill was at 340 F. I'm lucky the green egg has a temp gauge on the side so it helps me out.

Halfway through grilling I added some extra sauce so it would create a glaze. These little guys were GREAT :) and it was so easy!

I served my quail with a baked potato and fresh green-beans.

Fruit Grilling Guide

2010-03-03T05:10:00.001-06:00

The following grilling times are meant to be guidelines rather than hard and fast rules. Such factors as altitude, outside temperature, and the fruit's ripeness affect cooking times. Grill each fruit turning once halfway through grilling time.

35 to 40 minutes (Indirect Medium)
Apples, cut into 1/2-inch thick rounds

4 to 6 minutes (Direct Medium)
Apricots, cut in half, pit removed

6 to 8 minutes (Direct Medium)
Bananas, cut in half lengthwise

6 to 8 minutes (Direct Medium)
Cantaloupes, cut into wedges

6 to 8 minutes (Direct Medium)
Nectarines, cut in half lengthwise, pit removed

8 to 10 minutes (Direct Medium)
Peaches, cut in half lengthwise, pit removed

8 to 10 minutes (Direct Medium)
Pears, cut in half lengthwise

8 to 10 minutes (Direct Medium)
Pineapple, peeled and cored, cut into 1/2-inch thick rings or cut lengthwise into 1-inch thick wedges

5 to 10 minutes (Direct Medium)
Strawberries

4 to 5 minutes (Direct Medium)
Note: Grilling times will depend on the fruit's ripeness

When is it done?

2010-03-01T05:51:00.002-06:00

Rare: Chef Standards 120 to 125 degrees Fahrenheit USDA recommendations NOT RECOMMENDED

Medium Rare: Chef Standards 125 to 135 degrees Fahrenheit USDA recommendations 145

Medium: Chef Standards 135 to 145 degrees Fahrenheit USDA recommendations 160

Medium Well: Chef Standards 145 to 155 degrees Fahrenheit USDA recommendations N/A

Well Done: Chef Standards 155+ degrees Fahrenheit USDA recommendations 170

Cider-Simmered Brats with Apples and Onions

2010-02-26T09:52:00.003-06:00

Serves: 5Prep time: 15 minutes

Way to grill: direct high heat (450° to 550°F) and direct medium heat (350° to 450°F)Grilling time: about 45 minutes

Special equipment: 2 large disposable foil pans

Mustard:

2 tablespoons apple butter

2 tablespoons Dijon mustard

2 tablespoons whole-grain mustard
2 bottles (12 ounces each) hard apple cider

2 medium yellow onions, halved and cut into 1/4-inch slices

5 fresh bratwurst, pierced several times

1 tablespoon brown sugar

5 submarine sandwich buns, halved lengthwise

2 Granny Smith apples, cored and thinly sliced

Before cooking, prick several small holes in each bratwurst to prevent them from bursting open.

1. In a small bowl mix the mustard ingredients. Cover and let stand at room temperature until ready to serve.

2. Prepare the grill for direct and indirect cooking over high heat. Brush the cooking grates clean. Put the hard cider, onions, and bratwurst in a large disposable foil pan. Place the pan over direct high heat and bring the liquid to a simmer. Keep the grill lid closed as much as possible. Continue simmering until the brats are evenly colored and have lost their raw look, about 20 minutes, turning them occasionally. If the liquid starts to boil, move the pan over indirect heat to prevent the bratwurst from splitting open.

3. Lower the temperature of the grill to medium heat. Transfer the brats to another large disposable aluminum pan. Strain the onions in a colander over the pan with the brats (the liquid will keep the brats warm while you cook the onions). Return the onions to the original pan and stir in the brown sugar. Cook the onions over direct medium heat, with the lid closed as much as possible, until they are golden brown, about 15 minutes, stirring occasionally. Move the onions over indirect heat to keep them warm.

4. Remove the brats from the liquid and grill them over direct medium heat until browned, 6 to 8 minutes, turning once or twice. During the last minute, place the buns on the grill to toast.

5. Place the brats in the buns. Spread each with the mustard, and top with the glazed onions and a few apple slices. Serve hot.

Rave Worthy Rubs

2010-02-10T08:00:00.001-06:00

Ultimate BBQ
Mix together:
1 1/2 TBS kosher salt
2 TBS light brown sugar
3/4 Cumin
1 1/2 TSP chili powder
1 1/2 TSP black pepper
1/2 TSP cayenne pepper
2 TSP paprika
1 1/2 TSP granulated onion powder
1 1/2 TSP granulated garlic

Citrus and Herb
Combine:
4 TBS kosher salt
4 TSP black pepper
2 TBS fresh lemon zest
2 TSP dried marjoram
4 TSP dried thyme
1/2 TSP ground coriander

Spicy Chipotle
Combine:
4 TBS Kosher Salt
2 TSP smoked paprika
4 TSP ground chipotle chile pepper
1 TSP ground oregano
1 TSP granulated garlic
1 TSP ground coriander
2 TBS sugar

Add a burst of flavor to grilled chicken, steak and seafood with these easy-to-make spice rubs!

Winter Grilling

2010-02-09T13:37:00.003-06:00

This winter has been un-seasonably cold, which usually wouldn't deter me from grilling, but it's also been SUPER rainy. So here is my problem, If I were to put my grill out in the grass like I normally do the legs & wheels would sink into thick nasty mud. So, the poor black weber just sits on my patio (which is enclosed, so I can't grill on it). I wish I had a big cement slab out there, but no such luck.

I DID grill turkey burgers the other day, inside on my grill pan and they were great. (recipe to follow soon).

Any tips for winter grilling?

Spice Rub Pork Chops

2010-01-02T21:37:00.002-06:00

2 teaspoons chile powder
2 teaspoons fresh ground black pepper
2 teaspoons kosher salt
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon granulated garlic
Makes 1/4 cup

I light the thin porkchops cause they cook faster & are usually a lot leaner, cover both sides with the rub

Grill!

Eat & enjoy! This would be great on chicken too.

Singapore Satay

2009-10-02T05:00:00.001-05:00

Want to try somthing new ???? This recipe takes you to SINGAPORE! :)

INGREDIENTS

1 large red onion, chopped
2 large garlic cloves, chopped
3 stalks lemon grass, chopped
1/2 cup soy sauce
1 tablespoon peanut oil
1 tablespoon ground turmeric
1 1/2 teaspoons brown sugar
1 teaspoon ground cumin
1 teaspoon ground ginger
salt and black pepper to taste
1 pound skinless, boneless chicken breast halves - pounded thin
12 wooden or bamboo skewers

DIRECTIONS

In a large nonreactive bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt, and pepper. Reserve about 2 tablespoons of marinade in a small bowl, and refrigerate until cooking time. Mix the chicken breasts into the remaining marinade, stir to coat well, and marinate in refrigerator overnight.

About 30 minutes before serving, soak the skewers in water. Preheat an outdoor grill for high heat, and lightly oil the grate.

Remove the chicken breasts from the bowl, and discard the used marinade. Cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip onto one of the soaked skewers. Grill the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.

FOOTNOTES

Cook's Notes
For beef, slice beef into thin slices and tenderize with a fork. Trim away any fat and gristle. Marinate, slice, and thread onto skewers as for chicken.
Make extra marinade, reduce in a saucepan over high heat for about 5 minutes, and strain to make a dipping sauce for the satay.

How to Grill Lobster

2009-09-25T05:00:00.001-05:00

I grilled lobster for Jaclyn and Jason and I must say it's better grilled! It was delish, easy and quick, you should defiantly try it. Lobster prices have come down, I bought my tails for $4.50 a piece, which isn't bad considering last year we were paying over $9 a tail.

HOW TO GRILL LOBSTER

TIP: I stick skewers underneath the belly to keep the tails from curling

Rinse lobster and cut a slit in the top so when you brush the butter on it falls down onto the meat. I baste them in butter, garlic, and salt before sticking them on the grill.
Place each lobster, shell side down, on a grill that has been pre-heated to medium temperature.
Baste the exposed lobster meat with melted butter or oil and sprinkle with salt and pepper. For added flavor, use seasoned oils, or add garlic, herbs and spices or lemon or lime juice to the butter.
Grill lobsters for about 10 minutes. Be sure to check the meat at the thickest part of the tail in order to determine that lobsters are completely cooked. When the meat is white and opaque, your grilled lobsters are ready to eat.
Serve grilled lobster with melted drawn butter and a slice of lemon.

ITS THAT EASY :)

Grilled Steak Tacos

2009-09-11T08:51:00.005-05:00

I found this recipe on our blog friend & Girls Grill follower Lynn's blog. Sounds DELISH, so yall dust off the ole grill this weekend and get to cooking. Be sure and share your fabulous recipes with us!

STEAK TACO'S

What you need..
1/2 cup cola

2 tablespoons extra-virgin olive oil

Juice of 2 limes, plus lime wedges for serving

2 teaspoons chili powder

Salt

1 pound skirt steak, cut into 4 portions

2 tomatoes, finely chopped (I substituted with 2 cans of rotel, drained)

1 small onion, chopped

1/4 cup finely chopped cilantro

2 jalapeño chiles, finely chopped

8 crisp taco shells (I used a mix of soft corn and flour tortillas, it's what we had on hand.)

2 cups shredded slaw mix (from a 1-pound bag)

1 avocado, cut into 8 lengthwise slices

What you will do...
In a resealable plastic bag, combine the cola, olive oil, 2 tablespoons lime juice, the chili powder and 1 1/2 teaspoons salt. Add the steak and let marinate at room temperature for about 30 minutes.In a large bowl, toss together the tomatoes, onion, cilantro, jalapeños and remaining lime juice; season with salt.Preheat a grill or grill pan to high. Grill the steak, turning once, about 15 minutes for medium-rare; let rest for 5 minutes. Thinly slice the steak against the grain and toss with the tomato salsa. Fill each taco shell with some slaw mix, an avocado slice and steak with salsa. Serve with the lime wedges.

Cool Grilling Accessories

2009-09-04T05:00:00.001-05:00

HAPPY FRIDAY! FIRST, I want to start off and say that Allie will be getting on a plane today and flying to Florida to GRILL with me all weekend! Our plans, grilling filet mignon, shrimp, mussels, and vegetables! Don't worry, we will take plenty of pictures.

SECOND, I wanted to share some of the stuff on my grilling WISH LIST! Read below!!

I hope everyone enjoys their weekend! Please take pictures of you grilling this weekend and we will post it next week!

COOL GRILLING ACCESSORIES

A set of two flexible skewers have a stay-cool handle that hangs outside the grill. When marinating, the skewers fit in a bowl or bag so all of your food is covered.

Meatball Grill Basket

Just when you thought you’ve seen it all when it comes to grill accessories… a new, crazy one comes out.Â If, for some reason, you want your meatballs to taste like grilled hamburger meat, then the Meatball Grill Basket is for you. The stainless steel basket has space for 12 meatballs and has open holes that allow for fat drain and smoke soaking.Â It’s very simple to use as well.Â It opens up for loading and unloading the food, while the long handle makes it easy to flip.Â So, whatever food you like that’s shaped like a golf ball, the Meatball Grill Basket now makes it easy to grill with.

Monogrammed Steak Brand

I HAVE THESE!! My great uncle made us some for our wedding in the letter, "P"

From beef to tuna steaks, personalized entrées make an impression ($40); williams-sonoma.com.

Cedar Grilling Papers

Wrap fillets of fish, shrimp, or veggies in these thin pieces of cedar wood ($10) to enhance your meal with a mild smoky flavor; fireandflavor.com.

Bar-B-Que Grips Grill-N Mitt

When flames flare up, keep your hands safe inside these puppet-style grill mitts, which withstand heat up to 500ºF; kitchengrips.com.

Chicken Under Bricks

2009-08-28T09:16:00.001-05:00

RUB: 1t kosher salt, 1 t granulated garlic, 1/2 t granulated onion, 1/4 t freshly cracked black pepper. You will also need: 1 whole chicken excess fat removed, oil, 1 cup of your favorite BBQ Sauce

In a small bowl mix the rub ingredients. Place chicken, breast side down on a cutting board using shears cut along each side of backbone and remove it. Open chicken like a book, using a sharp knife make a 1/2 inch deep incision in each joint to flatten the chicken as much as possible.

Season the chicken all lover with the rub

place the chicken skin side down over indirect heat. Place a baking sheet on the top of the chicken and weight it down with bricks. Grill until golden brown on the edges, 30 to 35 mins. Using pot holders, carefully remove the hot bricks and baking sheet. Flip chicken over and place over direct medium heat and grill until skin is golden brown all over, 5 to 10 mins.

Transfer chicken to cutting board and let rest for at last 5 mins before serving.

Cut the chicken into serving pieces and serve warm with BBQ sauce for dipping.

Hope you love this recipe. It's one of my favorites!

Grilled Chicken Quarters

2009-08-20T08:38:00.003-05:00

Grilled chicken quarters are my staple weekend grilling item. They are cheap & and easy and so versatile to use all week long.

The marinade I use is: Worcestershire, Tabasco, red wine vinegar, a squirt or 2 of Dijon mustard to thicken it, fresh garlic, fresh cracked black pepper & smoked paprika. I make the marinade in a big ziplock bag and then add thawed chicken quarters to it. (if you like a sweeter flavor on your grilled chicken add honey or brown sugar to this marinade)

Squish all around the chicken and let marinade, the longer the better...overnight is best.

I grill them skin side down first and let the skin get real crispy. I personally don't eat the skin, so it's a great barrier for me to get my chicken nice and cooked through fast on the hottest part of the grill....And if the skin burns, who cares cause I throw it out anyway! If you are a chicken skin eater (no judgement here) just move the chicken to a cooler part of the grill.

That foil pack was fill of onions and garlic. Gosh, that is one of my favorite flavors. Yyyuuuummmm.

A lot of time I grill enough chicken to share with mom, and still have enough to bring in my lunch during the week. Leftover chicken also make great, BBQ chicken pizza, quesadillas, chicken salad etc for other dinners during the week.

The beautiful finished product. Be sure and send us a comment or email of the delicious stuff you grilled this weekend!

Burgers with buffalo sauce

2009-08-07T05:04:00.002-05:00

I used 80/20 ground beef and formed 1/4lb patties; very simply seasoned with kosher salt, fresh cracked pepper & garlic powder and then drizzled with buffalo wing sauce

grilled on moderate heat on each side

Finished product, all juicy and delicious. The only thing that would make these better is some blue cheese crumbles to slather on the top of these hot juicy burger patties!

Get outside and grill this weekend and if you do PLEASE email us and tell us all about it, so we can feature your recipe on this blog!

My Favorites!

2009-08-05T10:58:00.005-05:00

This is my favorite charcoal, it's 100% natural, it smokes and tastes great...AND IT'S CHEAP!

I found these at my local grocery store and they work wonders! I LOVE THEM! I break them in two, light them, and then throw them in...in 10 minutes my charcoals are ready! Trust me, try these out!

It's that simple :) Here they are below..I space them out in a circle

Semi-homemade Grilling

2009-07-31T05:43:00.001-05:00

Here are some really easy ideas for fast grilling with stuff you already have in your fridge

Italian or polish sausage, I slice mine down the middle, so both sides can get crispy. As a kid we had this a lot and usually had macaroni and cheese to go with it!

I marinated boneless skinless chicken breasts in italian dressing for a tangy, easy marinade!

These chicken breasts I basted with buffalo wing sauce for a spicy, easy "kick it up a notch" grilled chicken! Hopefully these will motivate you to get outside and grill this weekend!

The Perfect Onion Side Dish!

2009-07-24T05:00:00.001-05:00

When your grilling out steaks, please try this! I'm telling you it's DELISH! All you need is 1 onion per person. Like so...:)

Peel the onion and cut of the root end...

Take a knife and hollow out the core...

USE BUTTER if you can..I used olive oil for calorie purposes :) Pour or place butter in center...

after the butter place a beef bouillon cube in the center and wrap tightly with foil. (Here is used powered bouillon) So either will work

AND THROW THEM ON THE GRILL! IT TAKES ABOUT 15-20 MINUTES. They are SO GOOD and you can serve them in a nice platter and people will think you have a special seasoning for them but little did they know it was a tiny b Bouillon cube! :)

ENJOY!

Soy, Dijon & Garlic Drumsticks

2009-07-17T05:39:00.001-05:00

Marinade: soy sauce, apple cider vinegar, lemon zest & juice, Dijon mustard, fresh garlic, cracked black pepper

Add about a tablespoon (or more if you like a certain flavor) of each into a big ziplock bag

Add thawed large drumsticks to bag of marinade and let soak for 30-60 mins, tossing to get both sides coated.

I use skin on, bone in chicken, because the skin keeps the tops moist & the bone keeps the bottom side moist.

I grill my chicken skin side down at first and let it get good and charred (BLACK) because it insures that it cooks through and I don't eat the skin anyway, so it's a great barrier to keep meat moist. {drumsticks obviously have skin on all sides, so this technique isn't necessarily for this cut of chicken}

I threw on some potatoes to go with the chicken

The finished product! Try this marinade, it's really yummy!

2009-07-14T14:41:00.003-05:00

Top Ten Tips For Making the Juiciest Burgers:

Don’t overwork your meat when mixing the ingredients.

Allow your patties to come to room temperature before cooking.

The higher the fat content in your meat, the juicier the burger.

Be gentle when forming patties…don’t use too much pressure. Like a pancake, don’t press down on the patties while cooking. Test doneness by touch. The firmer the burger is, the more well done it is.

Make sure one part of the grill it hot enough to sear the meat, and another warm enough to cook it. The first thing you want to do is sear it, this locks in all the juices. THEN move the patty to another part of the grill that is a lower temperature for cooking.

Turn your patties only ONCE.

Try a teaspoon of butter or your favorite herb butter in the middle of every patty. This will ensure juiciness.

After you have cooked your burgers, allow them to rest without cutting for 5 minutes.

Don’t forget about ground chicken as an option for a super juicy burger. (Note: you will need to add a binder of breadcrumbs to keep the burgers together for cooking)

Grilling Guest

2009-07-13T06:34:00.001-05:00

Hi, Monica here. I've been asked by Allie (co-author of Girls Grill) to share a grilling experience.

My new favorite easy grill side item is sweet corn on the cob. It's so cheap and easy and it goes with almost anything.

The first thing to do is shuck the corn. Once you get the husk and strings off, you need to soak the cobs in water for about 15 minutes. Next, you just wrap each cob in foil and place them on the grill. Grill for about 10 minutes and then roll to the other side for another 10 minutes. Open the foil and add butter, salt and pepper to taste. So simple. So tasty
I hope you will try this simple side dish. I don't cook and if I can do it, you can do it! Thank you for giving me the spotlight as an honorary classy girl griller. Monica H.

Grilling Steak is EASY!

2009-07-10T05:00:00.000-05:00

Don't be scared to grill steak! It's easy if you follow these simple steps!

Grilling on the 4th last weekend

Take into thought of the price, tenderness, and flavor when making your choice for the perfect steak!

premium cuts:

(I usually grill these if I'm having company over) Filet:The most tender cut is cut directly from the beef tenderloin. ITS an expensive cut!

Ribeye: The ribeye is also a very tender cut. It is known for its 'marbled' look from the lines of fat that run throughout the steak. The fat will keep this steak juicy and full of flavor and when cooked properly the fat will seem to melt in your mouth. (I'm not big on this cut for some reason)

Strip: The strip boasts a bold 'steak' flavor. It is often called New York or Kansas City strip. The strip can be purchased by itself or can be found on the larger side of the T-Bone or Porterhouse cuts. (LOVE THE STRIP)

T-Bone/Porterhouse: These cuts feature a filet and strip separated by the 'T' bone. The Porterhouse has a larger filet than the T-Bone as it is cut from the back of the short loin where the tenderloin is largest. (LOVE T BONES :) )

Sirloin: If you are on a budget the sirloin is the way to go. It's cheaper than the other cuts but the quality is not as high. Make sure it's top-sirloin. (*If you cook these right they are delish! Make sure you stab the steak several times to tenderize) They also make great kabobs!

I let my steaks get to room temperature before I grill them!

Apply Rub! Pat steaks dry with a paper towel and coat in olive oil. Let the olive oil drip off to avoid flareups on the grill. In a small bowl combine 1 Tbsp fresh cracked black pepper and 1 Tbsp coarse sea salt or kosher salt per steak. Cover the complete steak in the mixture and rub into the steak. (I use different spices each time) You can add whatever you would like. This is just the SIMPLE way to do it :)

Grill

Preheat the grill: For gas grills preheat on high for 20 minutes. Charcoal grills are ready when the coals are covered in white ash -GET IT HOT HOT HOT!

Sear the steaks: Place the steaks on the grill and cook for 3 minutes a side on the highest heat setting with the lid closed!

Reduce the heat to medium high. For charcoal grills move the steaks to the sides and cook until the steak is firm.

This is how I tell if my steak is done. I take my tongs, press the drumstick part of your hand (I don't know anyway else to describe it, but the part by your thumb) and press your tongs on it, then press the tongs on the steak, if it feels the same, like the firmness of it, ITS DONE! (I hope you can understand what I'm talking about, It's hard to explain..I need to make you a video!

Continue cooking according to your preference, if the hand trick doesn't work here is a grilling chart that I found online.

Grilling chart Steak Thickness

1"
1 1/4"
1 3/4"
Rare(120-129F)
0-1 Min
2-3 Min
4-5 Min
Medium Rare(130-139F)
1-2 Min
3-4 Min
5-6 Min
Medium(140-149F)
2-3 Min
4-5 Min
6-7 Min
Medium Well(150-159F)
4_5 Min
6-7 Min
8-9 Min

Let steaks rest for 5 minutes!

Grilling Rub

2009-07-07T07:02:00.001-05:00

Here is an easy delicious rub for any meat or poultry.Ingredients: (2 teaspoons of each) Chili powder, fresh ground pepper, kosher salt, ground cumin, dried oregano & granulated garlic

add all seasonings to a small bowl

combine everything with a fork

store in zip-lock bag away from heat & light

So how long should you use a rub? Thin cuts of boneless meat, such as chicken breasts, fish fillets, pork tenderloin, chops and steak 15-30 minutes. Thicker cuts of bone-in meats need 30-90 minutes

Grilling Friday

2009-07-03T05:57:00.001-05:00

I grilled chicken quarters and veggies this week!
4th of July is the biggest grilling holiday of the year.
We hope you are bar-b-q'ing this holiday and if you do, PLEASE email us your recipe and pictures and we will feature your wonderful food in a future post.

Wishing you all a very happy 4th, that is fun & safe!

GRILLED SHRIMP COCKTAIL

2009-07-01T14:37:00.002-05:00

After these plump up from a quick brine, and cook in their shells, they'll eat more like peel-and-eat lobster tails than plain old shrimp. Serve this alongside grilled steak, and it'll be not only a great respite from the meat's richness, but it'll give you a surf-and-turf20experience, which for me was one of the most exciting things to get at a restaurant when I was little.

Ingredients:Serves 8

Brine:
8 cups water
1/4 cup kosher salt
2 Tbsp. granulated sugar
2 lemons
4 garlic cloves , peeled and grated on a Microplane grater
3 cups ice
24 8- to 12-count unpeeled shrimp (this means shrimp that come 8 to 12 to a pound)
1/3 cup canola or vegetable oil
1/2 cup extra virgin olive=2 0oil
Juice of 2 lemons
1/4 cup minced chives
Freshly ground coarse black pepper
2 1/2 cup cocktail sauce
2 lemons , each cut into 4 wedges

1. Combine all of the brine ingredients in a large bowl and stir to dissolve the salt and sugar. Cut the lemons in half, squeeze the juice into the brine, and add the whole lemons as well. Stir in the garlic, followed by the ice.For each of the shrimp, using a paring knife, cut along the curve of the back of the shrimp, and remove the vein, keeping the shells intact. Clip the feet off with a small pair of scissors.Place the shrimp in the brine and refrigerate for 1 hour.2. Preheat all grates of a well-oiled charcoal or gas grill to medium.3. Remove the shrimp from the brine and lightly20pat dry with paper towels. In a bowl, toss the shrimp in the canola oil.In a separate bowl, combine the olive oil, lemon juice, and chives. Set aside.4. Place the shrimp on the grate, close the lid, and grill for 4 minutes. Flip to the second side and grill for 4 minutes.5. Remove from the grill and immediately place in the bowl with the olive oil mixture, tossing to coat. Season with salt and pepper and serve with cocktail sauce and lemon wedges on the side.From Serious Barbecue by Adam Perry Lang.

Grilled Squash & zucchini

2009-06-26T08:30:00.000-05:00

The cast of ingredients in VERY simple: olive oil, kosher salt, pepper & minced garlic

And of course your zucchini & squash

Slice the veggies into long thin slices

I drizzled them with olive oil, sprinkled with seasoning (you could add just about any spice to this and it would be great; rosemary, thyme, basil, crushed red pepper, lemon pepper, etc.)

Then add to hot grill

Flip them over once you get those fabulous grill marks

Serve with chicken or steak and your guests will think they've died & gone to heaven!

DELISH BLACKENED MAHI MAHI!

2009-06-23T09:50:00.002-05:00

My husband won his fishing tournament last week in the Emerald Coast Bill Fish Classic held in Destin, FL. He brought over 15 pounds of Mahi Mahi home and that’s like bringing candy to a baby. This time I wanted to try something different. I’m usually not a blackened fish fan, I never order it in restaurants, but my husband begged me to try it out on the grill and so I did. I need to thank him because it was the best damn fish we had ever eaten! It was simple and I swear if you serve this to any guest, everyone will be satisfied. Here’s the recipe below!

Skinned, filleted fish Rub fish down with olive oil

Sprinkle the next ingredients:

2 tbsp. salt2 tbsp. paprika1 tbsp. garlic powder1 tbsp. onion powder1 1/2 tsp. red pepper & cayenne2 tbsp. ground black pepper2 tsp. ground thyme2 tsp. oregano (I left this out)2 tsp. ground coriander2 tsp. seafood seasoning2 tsp. Creole seasoning

RUB the fish down good and grill over golden coals. Mine took about 4 minutes on each side, my fire was at 350 degrees. A good way to tell your fish is done is when it starts becoming flaky. You still want to see juices and remember the fish does continue to cook when you take it off your grill. DON’T OVER COOK YOUR FISH, it becomes dry! Enjoy this recipe and if you make It soon please let me know how it turns out!

Simple, Delish, & Easy!

2009-06-19T05:30:00.000-05:00

I took all these pictures of me grilling my scallops and my hardrive crashed on me today! When I get them reloaded I will share them with you. Ok, so now I want to talk about scallops. Scallops are probably the fastest thing you can grill! Their done in minutes and I must say they are dang good as well! If your seafood fans like myself, make this! It's EASY and fast! I served mine with pasta and grilled squash. I grilled the squash in my new grill basket and if you girls don't have one, it's a MUST HAVE!

Scallop Recipe

Prepare a charcoal fire and allow coals to burn until ash gray. Set grill 4 to 6 inches above coals. Place 6 pieces of scallop on each skewer. Keep cold until ready to grill.

Drizzle with olive oil then sprinkle with garlic powder, salt, pepper, and old bay seasoning. Squeeze a fresh lemon or lime over the top and BAM! Their done! You don't want to over cook your scallops, just sear them on each side and they will be delish! HAPPY GRILLING!

Grilled Corn

2009-06-17T07:55:00.000-05:00

Grilled Corn: Corn, butter, salt, paprika, garlic powder

1/2 stick of butter bring to room temp, add kosher salt, paprika & season all to butter and combine with fork to softened butter. Remove husks & sils from corn, cover both ears of corn with 1/2 of butter mixture. Wrap ears of corn in foil & grill for 20-30 mins on direct heat. Use remaining 1/2 if butter mixture to slather on ears once they are removed from grill.

Calling Girl Grillers.......

2009-06-15T08:41:00.004-05:00

Hey Classy Grilling Chicks, we want you to share your grilling secrets & recipes on our blog.

So, the next time you fire up your grill, grab the digital camera and capture the moments. Then send us an email with pictures and tell us about what you did and we will post it here. I think the fun part about grilling is that everyone does it a little different....so we can all learn something along the way.

So PLEASE email us (girlsgrilling@gmail.com ) your grilling chronicles, questions or delicious recipes and we'll get them posted.

Happy Grilling Week!!

Love, Allie

Grilled Asparagus

2009-06-12T06:05:00.002-05:00

Grilled Asparagus: asparagus spears, olive oil, garlic powder, salt & pepper

Trim wood~ey stems off asparagus & discard
place sprigs in center of foil
drizzle with olive oil, kosher salt, fresh cracked black pepper & garlic powder
wrap up asparagus
grill for 10-15 mins on indirect heat

Brussels sprout skewers

2009-06-11T09:29:00.001-05:00

Thread sprouts onto metal skewers, then salt & pepper them

throw onto hot grill, turning once to brown both sides

Once they are finished cooking I added some balsamic vinegar, they were delicious!

Grilled tomato

2009-06-09T06:58:00.001-05:00

Slice Roma tomatoes in half lengthwise and remove pulp from center. Season with kosher salt, fresh cracked black pepper & garlic powder

Add flesh side down onto medium heat on the grill

Once flesh side is a bit charred flip & let it grill for another few minutes

Once they are done, I added some freshly grated Parmesan cheese & balsamic vinegar. Let it cool and the flavors marinade. SUCH a great side dish to any meat or fish you grill!

Chili-lime chicken thighs

2009-06-05T05:47:00.001-05:00

Cast of Characters: Worcestershire, garlic, lime, hot sauce, chili powder, paprika & Lawry's season salt

Add Worcestershire to cover a shallow pan, then add juice of 2 limes, a few dashes of hot sauce depending on how spicy you like things, a couple of minced garlic cloves & a few shakes of the seasonings.

add chicken skin side down to marinade and completely cover in sauce

let marinade for about an hour

Make sure you shake off the excess marinade from chicken before you put on the grill to avoid flare ups! Add chicken skin side down and cover with lid and let cook, then flip and grill on other side.

Love that dark crunchy part!

Yummy finished product! I served with grilled zucchini for a well balanced dinner. YUM.

Getting Started!

2009-05-29T05:02:00.003-05:00

If you’re a girl that’s needing help starting your grill, here are 3 popular ways to get the coals golden! Read the article below for lighting tips!

Lighter Fluid (My least favorite) - Lighter fluid is the traditional way to start your charcoal. It works, but can be difficult and messy.How to use it - Start by building a pyramid-shaped pile of charcoal in your grill or barbecue. It helps to have a small indentation at the top rather than a point. Turn your bottle of lighter fluid upside down and firmly squeeze for about 3 to 5 seconds, aiming the fluid into the indentation at the top of the pile of charcoal. Close and store your lighter fluid and then light the charcoal with a match. I recommend using long fireplace matches to avoid burning your hands! The coal will immediately ignite in flames. However, flames are not the goal, you want the charcoal to get hot enough to start burning themselves, developing hot, glowing embers. This takes some time. Some tips are to give the charcoal some time and avoid wind. Wind will blow out your fire. However, you don't want to cover your grill just yet because it needs oxygen to get ignited. Your charcoal is ready when most of the briquettes have a layer of grey ash developed over most of their surface. If your charcoal stops burning before it is lit and does not seem to be progressing, you occasionally need to add more lighter fluid. Try to avoid using too much and be careful, it will flare up as soon as you spray more lighter fluid on those hot coals! Pros - Lighter fluid is available everywhere, cheap and it does work, eventually. Cons - Lighter fluid is much less reliable in getting your charcoal lit, often taking several tries before your coals are ready. It can take longer than the other methods. Also, you are using chemicals, like kerosene, to ignite your charcoal. While this does burn off before you add your food theoretically, I definitely don't want chemical aromas or fumes in or near my food.

Electric Charcoal Starter - These are basically a metal loop attached to a handle which plugs into a standard power outlet. The electrical supply creates a current in the metal loop which heats it to very high heat, similar to an electric stove burner. This heat is used to ignite your charcoal. These electric charcoal starters are generally available in home supply stores and anywhere grills and barbecue supplies are sold.How to use it - Spread a layer of charcoal briquettes on your charcoal grate in your barbecue. Next, lay the metal loop of your electric charcoal starter on top of this layer of charcoal. Then cover the starter with more charcoal. Plug in the electric starter and wait. After about 8 to 12 minutes the coals around the starter have ignited sufficiently, getting a grey ash covering their surface, to get the rest of the coals around them started. Unplug your charcoal starter and remove it. You may need to wait a while longer before the rest of your charcoal has ignited and the majority of briquettes have a layer of grey ash on their surface. Pros - The electric charcoal starter is an easy way to start your grill. You don't need to deal with flames, flammable materials or matches. There are no chemicals involved and it is reusable. Cons - Obviously, you need an electrical outlet nearby your grill for this to work. If you are grilling at a park, beach or campground, this may not be practical. Occasionally these can take a bit longer to start your charcoal but are generally faster than using lighter fluid.

Charcoal Chimney Starter - This is my personal favorite way to start my charcoal! Chimney starters can also be found in most home supply stores and anywhere grills and barbecue supplies are sold. I recommend finding the largest chimney you can find so that all your charcoal can be started in one step. I personally use the large Weber brand chimney starter which is widely available. Otherwise, after the charcoal in the chimney is dumped out, you have to add more briquettes that take time to ignite off of the initial charcoal. If you have a very large grill, another option is to use two or more chimneys at the same time to get your charcoal ready.How to use it - The chimney is basically a large cylindrical metal tube with a large handle and a metal grate in the middle to hold your charcoal. The bottom edge has holes in the metal sides to light your fire. The first step is to fill the top portion of your chimney with charcoal. Fill to just below the top rim, but avoid over-filling it. Next, crumple up two or three pieces of newspaper and place them in the bottom part of the chimney from below (below the grate holding your charcoal). You don't want so much that it is packed tightly as it needs some oxygen circulation to light easily and burn hot. Set the chimney down inside your grill on the charcoal grate. Now light the newspaper. This is best accomplished using long fireplace matches which you introduce through the holes in the bottom of the chimney. Light in multiple places to ensure all your newspaper gets ignited. If you don't have long matches, you can lift up the chimney and use a lighter or small match to light the newspaper. Now just sit back and wait! The burning newspaper inside the chimney will ignite the lower charcoal. As this burns the flames will ignite charcoal higher and higher in the chimney. Keep an eye on it, but wait until there are small flames starting to be visible near the top of your chimney and you can see the lower levels of charcoal glowing. At this point simply tip the chimney over and pour out your burning charcoal on the the charcoal grate in your grill. They are ready to use when there is a layer of grey ash covering most of the briquettes. Pros - The chimney starter is easy to use. It ignites all your charcoal quickly and does not require any chemical starters. It is reusable and lasts a long time. Cons - Very rarely, your charcoal will not ignite with the first try and will require the addition of one or two more pieces of wadded up newspaper. Otherwise, the only downside to the chimney fire starter is that you need a few pieces of newspaper handy to get it lit!I hope this helps you with your lighting questions!

Have a great WEEKEND and HAPPY GRILLING!!!

Grilled Orange Glazed Porck Chops!

2009-05-27T12:07:00.001-05:00

I love bone-in rib chops, cut about an inch thick, and dressed them simply in kosher salt, freshly ground black pepper, and a dusting of Goya's Adobo seasoning. Have a couple extra lemons and/or oranges on hand for spritzing while they cook. Ive been blessed to have an orange grove outside my yard.

Then make the glaze!

1/4 cup Orange Marmalade
1/4 cup fresh-squeezed orange juice
1 tsp cider vinegar
1 tsp soy sauce
dash of red pepper flake
1 heaping tsp of corn starch
Put the corn starch into the cool orange juice, mix well and set aside.
Combine the rest of the ingredients in a small sauce pan and slowly bring to a simmer, add the OJ mixture, stirring well. Bring to a boil and let the sauce thicken. Turn off the heat and let it set.

Start the chops over medium heat (you can hold your hand about 4 inches away from the grill for about 5 seconds) and leave them where you put them down for at least 2-3 mins until they have grill marks. Lift them, and rotate them 90 degrees, and let them set another 2-3 mins. Then turn them over and repeat the process.
After the chops are marked, move them to the cooler side of the grill, spritz them occasionally with the lemons and/or oranges, and rotate the chops a quarter turn every 4-5 mins.

After about 20 mins on the cooler side of the grill, test with a thermometer and remove the chops when they reach 155 degrees. Cover them with foil and let them set for at least 5 mins. The temperature will rise about another ten degrees before serving.

Buffalo chicken skewers

2009-05-25T07:15:00.000-05:00

Cast of Ingredients: boneless, skinless chicken breast & store bought buffalo sauce wing sauce, salt & pepper & favorite veggies as the side item

Slice chicken into bit sizes cubes and let marinade in the wing sauce

add a pinch of salt & lots of fresh cracked pepper, then thread chicken onto metal skewers

place on screaming hot grill

cook for 5-7 minutes on each side, depending on the thickness of the meat & how hot your grill is, flipping the skewers to make sure each side gets cooked through & those great grill marks

Finished product. Yummy, easy and with a veggie on the side a very healthy balanced dinner

Rosemary Veggie Skewers

2009-05-22T05:24:00.001-05:00

Cast of Characters: Onion, squash, zucchini, mushrooms, salt, pepper & 4 long rosemary sprigs

Slice veggies & combineRemove rosemary leaves from bottom 3/4 of sprigs. (Soak rosemary branches in water before cooking to avoid burning or flare up) Thread sprigs with veggies alternating for interesting pattern & colors

Add skewers to hot grill

flip after a few minute or when grill marks appear. Once they come off the grill I sprinkled with garlic, salt & pepper seasoning.

Finished product. Great for entertaining or just a fun summer veggie dinner for 2!

Meet our Grills!

2009-05-21T05:00:00.000-05:00

~ALLIE~ I have a Weber One Touch Silver: Heavy-duty plated steel cooking grate, 18.5 inch diameter cooking area, color: black

Ryan-I have a Green Egg, I love it! I cook on it at least twice a week. They have one for everyone's outdoor cooking needs with five sizes ranging from Mini to Extra Large. You can use the EGG® year around in all climates, even in freezing temperatures or during pouring rain. You will find it more versatile than any outdoor cooking appliance on the market, whether comparing it to gas or electric, because the EGG is a smoker, a grill and an oven all rolled into one. I can say I'm EGGdicted! and my goal is to become an EGG HEAD one day. (The Green EGG has a yearly festival and all of the "Egg Heads" have grilling contests) Sound fun? I sure does to me!

Do you like to grill? If so tell us about yours!

WHO SAID GIRLS CAN'T MASTER THE GRILL?

2009-05-11T13:52:00.003-05:00

Here you will find two girls that can grill better than any man out there! :) Watch for fun recipes and techniques. Meet us and our grills post coming soon!