Sesame Ginger Chicken Drumsticks

Why buy Chinese takeout when you can grill an entree, add a few sides and have your own International dining experience. First, start out by marinating chicken drumsticks in Lawry’s Sesame Ginger marinade for several hours.When you are ready to grill, begin with a hot grill. To ensure the temperature is hot enough, hold you hand over the coals and count to three. When you can do this, the grill will be at the proper temperature. Next, set the grill up for indirect cooking by pushing the coals to one side and place a drip pan on the non-coal side. Be sure to place a small amount of water in the pan to prevent the dripping grease from splattering and hitting the hot coals and creating flare up. As always, you want to clean and oil the cooking grate before placing the drumsticks on the indirect side over the drip pan.

Grill the drumsticks for 17 minutes covered, flip and repeat. Next, you want to get a little color and char on the drumsticks. To do this, grill them on the direct side over the coals for 1 1/2 minutes covered, flip and repeat. When done, your grill should look like this :

Remember, the key to tender, juicy chicken drumsticks is to let the meat rest for a few minutes so that the juices can be absorbed back into the meat.

Now that the entree is finished, add whatever sides you like. One of my favorites is to use pot stickers and eggrolls to accent the entree.

When the table comes together, you will have prepared a beautiful and tasty dinner as only a Master of the Grill can do !

Sesame Ginger Chicken Thighs

A nice change from BBQ chicken on the grill is to switch to an Oriental theme. One way to do this is to prepare Sesame Ginger Chicken Thighs. Start by marinating skin on, bone in, chicken thighs with Lawry’s Sesame Ginger marinade, along with some diced green onions to provide a taste, as well as color contrast. Let them marinate for several hours in the refrigerator before grilling.

When it’s time to grill, set the grill up for indirect,high heat by pushing the coals to one side and placing a drip pan on the other side. Clean and oil the grill grate and use the 3 second technique for determining when the grill is ready. Next, place the chicken thighs skin side up on the grill over the drip pan and grill covered for 17 minutes. Starting skin side up allows the skin to tighten up and lock in the flavor. After 17 minutes, flip the thighs and continue cooking covered for another 17 minutes over the drip pan.

At this point you can add some char and crisp up the skin by cooking for an additional 2 minutes covered on each side over direct heat.

When finished grilling, remove the chicken and baste with Kikkoman‘s Toasted Sesame marinade to add an additional layer of flavor.

A suggestion for sides would be Asian slaw and Peanut Noodles with Snow Peas.

This will round out the meal and prove to everyone that you are the Master of the Grill !

Charcoal Storage

Having easy access to your charcoal is essential if you want to keep the grilling process simple and enjoyable. Kingsford makes a storage container that is ideal for this purpose. You merely open one end of the bag, place the bag in the container. and put the top back on the container. Now you have a watertight container that can be stored outside with your grill. No mess in the house and easy access at grill time. What could be simpler ?

Trader Joe’s Everyday Seasoning Grilled NY Strip Steak

Trader Joe’s has a variety of seasoning blends that come in their own grinders. One that I like to use on steaks is the Everyday Seasoning – sea salt, mustard seeds, black peppercorns and a few other spices. Combine this with the smoke from the grill and you have the perfect partners for grilled NY Strip.

Season both sides of the steak liberally with the seasoning blend making sure to pat or rub it into the meat. A nice touch is to add a sprinkling of rosemary. Set the grill for direct high heat using the 3 second technique. Next, clean and oil the grate. When the grill is ready, place the steak on the grill grate at 10 o’clock ( see Grill Mark article ), cover and grill for 2 minutes ( 1 1/4 inch thick ), rotate to 2 o’clock, cover and grill for another 2 minutes. Next, flip the steak over and repeat the process. The steak should now be a nice rare/medium rare. Remove from the grill and let the steak rest for 5-10 minutes.

Add a serving of grilled asparagus on the side and you have a superb dinner prepared by a Master of the Grill  !

Trader Joe’s Lemon Pepper Grilled Asparagus

An easy addition to any grilled dinner is grilled asparagus. The cooking time is so quick that I like to prepare this while the meat that I grilled is resting. The smokey flavor and charcoal char make this a perfect companion for a steak dinner !

Before grilling, season the asparagus with canola oil and Trader Joe’s Lemon Pepper seasoning blend. When ready to grill, set the grill for direct high heat using the 3 second method. If this is the first item you’re grilling, do so for 1 1/2 minutes covered, then flip and repeat. If you’re grilling after you have done steaks,chops, etc extend the time to 2 minutes per side. Always make sure that you place the asparagus on the grill perpendicular to the grill bars, paying special attention when you flip them.

Adding grilled asparagus to your grilling bag of tricks places you one step closer to becoming the Master of the Grill !

Buffalo Chicken Wings the easy way !

Like wings but hate dealing with the messy oil ? Try grilling your wings next time. Begin with Perdue wingettes and Lawry’s Buffalo BBQ sauce. Marinate the wings well early in the morning and let them rest in the refrigerator until you’re ready to grill.

When its grill time, set your grill up for indirect grilling with high heat using the 3 second measuring technique. Clean and oil your grill grate and place the wings on the cool side.

Grill covered for 15 minutes,flip, and grill for another 15 minutes.

Next, place the wings over the coals and grill covered for 1 1/2 minutes. Flip and repeat. At this point, the wings should have a nice grill char and you’re ready to eat.

Pair this with a nice pasta salad and you have a nice simple meal that lets everyone know that you are the Master of the Grill !

Tequila Lime Chicken Thighs

For a smoky spice taste, try Whole Foods Market Tequila Lime Seasoning on boneless skinless chicken thighs. Start by brushing the thighs with canola oil. Next, rub the spice on and into the chicken. You’ll want to use a lot of this seasoning, so crust it over well. Next, marinate in the refrigerator for 2 hours to allow the seasoning to properly flavor the chicken.

When ready to grill, set the grill for direct high heat using the 3 second measuring technique. Place the thighs on a well oiled grill grate and cover and grill for 3 minutes. Next, flip the chicken thighs and grill covered for another 3 minutes.Finally, make one last flip and grill covered for 4 minutes.

When you take the chicken thighs off the grill, let them rest for approximately 5 minutes so the juices can re-distribute. Serve with Mexican rice or grilled corn for a delightful, spicy dinner prepared by a Master of the Grill !

Balsamic and Roasted Onion Flank Steak

A great cut of meat that many shy away from is flank steak. Some people believe it is too tough, but when prepared and served properly, it can be as tender as any other cut. First, start with a good marinade such as Ken’s Balsamic and Roasted Onion marinade. Place the flank steak ( 1″ – 1 1/4 ” ) in a large ziplock bag and add the marinade. If you wish to add more flavor, Gefen frozen herb cubes are a nice touch. Adding 2 each of garlic and cilantro will heighten the flavor immensely. Round this out with a little minced onion and olive oil to taste and let this marinate in the refrigerator for at least 2 hours – the longer the better.

When you’re ready to grill, set the grill for direct high heat using the 3 second test method. Remember to clean and oil the grill. When placing the flank steak on the grill, practice working on your cross hatch marks by placing it at the 10 o’clock position. Grill covered for three minutes, then rotate the flank steak to the 2 o’clock position,cover and grill for another 3 minutes. Next, flip the flank steak over (back to the 10 o’clock position) and repeat the process of 3 minutes at 10 o’clock and 3 minutes at 2 o’clock. When finished, remove the steak and let it rest, tented in aluminum foil for 5 – 10 minutes. When finished, you will have a perfectly grilled, rare flank steak.

Now comes the secret to the tenderness. When slicing, look for the grain (lines) in the steak and be sure to slice across the grain. This helps to further tenderize your steak.

Enjoy your meal and know that you are another step closer to becoming Master of the Grill !

Easy Grilled Garlic Bread

A great addition to any meal is a slice of grilled garlic bread. This is a simple and easy addition to your grilling bag of tricks. Take any loaf of crusty bread, cut in half lengthwise, and then cut into serving portions. Brush the inside of the bread with olive oil and add as much crushed/minced garlic as you like. After you’ve grilled the main course, give a quick brush to the grate and place the bread on the grill, crust side down. Toast the crust side to your liking, checking every 20 seconds or so. Time will vary based on the heat of your grill, but 20 seconds at a time will be a safe interval. When the top is done,flip the bread over and toast the garlic and oil side to your liking ,checking every 20 seconds or so. 

The addition of easy grilled garlic bread will be welcomed by everyone and will take you one step closer to becoming Master of the Grill !

Grilling Temperatures

In the Basics of Grilling, I mentioned using high heat for grilling. For most of my recipes, this is the temperature I use since it keeps things simple. There will be times, however, when you will need to lower the temperature, such as when cooking ribs. The following chart is from The Barbecue Bible by Steve Raichlen.

 In using this chart, hold your hand palm down about 3-5 inches above the grill gate and count the seconds until the heat forces you to move your hand.

• 1 second    Very Hot          650 degrees
• 3 seconds     Hot               600 degrees   This is the temperature I use the most
• 5 seconds    Med. Hot       400 degrees
• 7 seconds    Medium         350 degrees
• 10 seconds  Med. Low      300 degrees
• 15 seconds     Low            250 degrees

As always, keep notes on the temperature you used, as well as the cooking times so that you keep things simple and consistent. Remember, consistency will help you become Master of the Grill !